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Online since: December 2014
Authors: Jing Li
., real-time monitoring any objects or processes need to monitor, connect, interact with, collecting various information needed such as its sound, light, heat, electricity, mechanics, chemistry, biology, location, etc., and combine with the Internet to form a huge network, to achieve intelligent identification, positioning, tracking, monitoring and management to objects.
IOT is a network system, and like with other network systems, based on functionality architecture, it can be divided into three-layer structure: application layer, network layer and perception layer.
IOT is a network system, and like with other network systems, based on functionality architecture, it can be divided into three-layer structure: application layer, network layer and perception layer.
Online since: July 2015
Authors: Miradatul Najwa Mohd Rodhi, Wan Nasrin Afifa Wan Daud, Abdul Aziz Ishak, Syafiza Abd Hashib
Tsuji, "Infrared and Raman Spectroscopy," in Poly(lactic acid): Synthesis, Structures, Properties, Processing, and Application, ed: John Wiley & Sons, 2010, p. 101
Fleming, Spectroscopic Methods in Organic Chemistry, 2008
Fleming, Spectroscopic Methods in Organic Chemistry, 2008
Online since: July 2013
Authors: Jin Ping Pan, Lian Jiang Tan, Xin Wei Zhu
Microwave scan inspection of HDPE piping thermal fusion welds for lack of fusion defect
Xinwei Zhu1a, Jinping Pan 1b*, Lianjiang Tan 2c
1Jiaxing Special Equipment Inspection Institute, Jiaxing, China
2School of Chemistry and Chemical Engineering, Shanghai Jiao Tong University, Shanghai, China
a zhuxinwei@126.com. b jxlpjp@foxmail.com. c ljtan@sjtu.edu.cn. * Corresponding author.
Microwave non-destructive evaluation (NDE) is defined as the inspection and characterization of materials and structures using microwave energy [2].
Microwave non-destructive evaluation (NDE) is defined as the inspection and characterization of materials and structures using microwave energy [2].
Online since: June 2019
Authors: František Kresta, Lucia Bulíková
Table 4: Total parameters of tested binder
Compressive strength after 56 days
Fineness
of grind
Initial setting time
Bulk stability
Sulphate content
Strength class
14.5 MPa
14.8 %
175 min
1 mm
1.45 %
N 2
Value of fineness of grinding showed that a high share of coarser grains is located in the structure
of fly ash after denitrification after sifting with sieve of 90 μm mesh site.
Larrimore, Effects of ammonia from post-combustion NOx control on ash handling and use, Fuel Chemistry Division Preprints, 47 (2)(2002),pp. 832–833
Larrimore, Effects of ammonia from post-combustion NOx control on ash handling and use, Fuel Chemistry Division Preprints, 47 (2)(2002),pp. 832–833
Online since: April 2012
Authors: Wei Wei Yu, Gao Fang Cao
How to capture and storage of carbon dioxide
The entire system structure consists of harmful gas removal system, drying system, power systems, carbon dioxide liquefaction system, liquid carbon dioxide purification system, liquid carbon dioxide delivery system and the liquid carbon dioxide storage systems.
[9] Susan Topham "Carbon Dioxide"in Ullmann's Encyclopedia of Industrial Chemistry, 2005, Wiley-VCH, Weinheim. doi:10.1002/14356007.a05 165 [10] UK Food Standards Agency: "Current EU approved additives and their E Numbers". http://www.food.gov.uk/safereating/chemsafe/additivesbranch/enumberlist.
[9] Susan Topham "Carbon Dioxide"in Ullmann's Encyclopedia of Industrial Chemistry, 2005, Wiley-VCH, Weinheim. doi:10.1002/14356007.a05 165 [10] UK Food Standards Agency: "Current EU approved additives and their E Numbers". http://www.food.gov.uk/safereating/chemsafe/additivesbranch/enumberlist.
Online since: May 2013
Authors: Shao Ying Zhang, Yin Zhe Ren
Enzymolysis Optimization of Walnut Residue Protein Using Trypsase
Shao-ying Zhang2b, Yin-zhe Ren1a
1College of chemistry and material science, Shanxi Normal University, Shanxi Linfen 041004, China
2College of Engineering, Shanxi Normal University, Shanxi Linfen 041004, China
asxnunew@163.com (Corresponding author), bzsynew@163.com
Key words: walnut residue, protein, trypsase, enzymolysis
Abstract.
Especially when the time reaches to 4 hours, bitter taste was quite obvious. with enzymolysis time extension, though amino nitrogen content was not significantly increased, the space structure of peptide chain possibly began to change; maybe because more hydrophobic amino acids were produced, average hydrophobic value of peptides was high, leading to bitter peptide production [10, 11].
Especially when the time reaches to 4 hours, bitter taste was quite obvious. with enzymolysis time extension, though amino nitrogen content was not significantly increased, the space structure of peptide chain possibly began to change; maybe because more hydrophobic amino acids were produced, average hydrophobic value of peptides was high, leading to bitter peptide production [10, 11].