نتایج جستجو برای: Soybean fibres

تعداد نتایج: 49471  

The dyeing behaviour of annually renewable soybean protein fibres with Madder, Weld and Walnut seed husk, natural dyes, were investigated and their possible antimicrobial effects were evaluated. The results obtained from the dyeing of the Madder on the soybean fabric were compared with those on a wool fabric. It was shown that the amount of the amino acid content of the fibre has a great effect...

Journal: :The Journal of the Society of Chemical Industry, Japan 1946

2017
Jasmina Obradovic Mikko Voutilainen Pasi Virtanen Lippo Lassila Pedro Fardim

Traditionally, polymers and macromolecular components used in the foam industry are mostly derived from petroleum. The current transition to a bio-economy creates demand for the use of more renewable feedstocks. Soybean oil is a vegetable oil, composed mainly of triglycerides, that is suitable material for foam production. In this study, acrylated epoxidized soybean oil and variable amounts of ...

H. Fajković

In 2007, research was carried out to determine the type and amount of asbestos fibers in a Croatian factory with a long history of making asbestos-containing products.Since the 1970s, asbestos fibres have been considered carcinogenic in humans i.e as a known cancer-causing agent. In the environment, asbestos fibres are inactive and naturally resist biodegradation. In time, fibres can only be gr...

Journal: :iranian journal of earth science 0
h. fajković department of geology, faculty of science, university of zagreb, horvatovac 95, 10000 zagreb, croatia

in 2007, research was carried out to determine the type and amount of asbestos fibers in a croatian factory with a long history of making asbestos-containing products.since the 1970s, asbestos fibres have been considered carcinogenic in humans i.e as a known cancer-causing agent. in the environment, asbestos fibres are inactive and naturally resist biodegradation. in time, fibres can only be gr...

Journal: :Chemical Industry & Chemical Engineering Quarterly 2023

Soybean bran (SB) partially replaced fat (30%?50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness fracturability), colour sensory parameters, as well nutritional profiles were evaluated to characterize full-fat (FFC) fat-reduced cookies (FRC). Based on the obtained results, it was concluded that reduction formulation at 30%...

T. Tshikuna-Matamba ,

The superminimality of the fibres of an almost contact metric submersion is used to study the integrability of the horizontal distribution and the structure of the total space.

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