Zobrazeno 1 - 10
of 1 420
pro vyhledávání: '"Air bubbles"'
Publikováno v:
Пищевые системы, Vol 7, Iss 2, Pp 198-205 (2024)
Protein concentrates have a high biological value and contain significantly less lactose in comparison with dry skimmed milk. The use of protein concentrates in ice cream without the content of non-fat milk solids allows not only making up for protei
Externí odkaz:
https://doaj.org/article/e53d8a0b58ca4aeda0480f1a0047096f
Publikováno v:
National Journal of Laboratory Medicine, Vol 13, Iss 03, Pp 01-03 (2024)
Introduction: In hospital settings, Arterial Blood Gas (ABG) analysis is a routine investigation. Many errors can arise in the process, with 70% of errors in ABG analysis occurring during the preanalytical phase. Liquid heparin is commonly used as an
Externí odkaz:
https://doaj.org/article/5c2ee7a6816b40969ab9db33c8087865
Publikováno v:
Iraqi Journal of Chemical and Petroleum Engineering, Vol 25, Iss 2 (2024)
Double-tube heat exchangers are frequently utilized due to their low assemble and maintenance cost. In order to extract a large amount of thermal energy at minimum time and cost, an active method of air bubble injection was developed to increase the
Externí odkaz:
https://doaj.org/article/2147676bb62949cdb16485ec9932124f
Autor:
Pedro Salcedo-Serrano, Carlos Gomez-Garcia, Jacqueline Iamaguti-Debessa, Ruben Boluda-Ruiz, Jose Maria Garrido-Balsells, Beatriz Castillo-Vazquez, Antonio Puerta-Notario, Antonio Garcia-Zambrana
Publikováno v:
IEEE Access, Vol 12, Pp 75888-75898 (2024)
The influence of the oceanic medium on the underwater optical wireless communication (UOWC) highlights the need for an accurate mathematical channel characterization that models the properties of realistic oceanic environments, significantly optimizi
Externí odkaz:
https://doaj.org/article/3ae33673afa54e04a35e8574307cc051
Autor:
Igor A. Korolev
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 3, Pp 455-464 (2023)
Ice cream is a popular cold dessert. Its air phase consists of tiny bubbles with an average diameter of 15–60 µm. New ice cream formulations depend on the way the composition and production factors affect the air phase. As a result, ice cream prod
Externí odkaz:
https://doaj.org/article/444bf93bbdb84371acc2af5637530118
Autor:
Pedro Salcedo-Serrano, Rubén Boluda-Ruiz, José María Garrido-Balsells, Beatriz Castillo-Vázquez, Antonio Puerta-Notario, Antonio García-Zambrana
Publikováno v:
Sensors, Vol 24, Iss 16, p 5232 (2024)
Underwater optical wireless communication (UOWC) systems provide the potential to establish secure high-data-rate communication links in underwater environments. The uniqueness of oceanic impairments, such as absorption, scattering, oceanic turbulenc
Externí odkaz:
https://doaj.org/article/6253b4c546924992af9e89f4f18e318a
Publikováno v:
Bulletin of Chemical Reaction Engineering & Catalysis, Vol 17, Iss 3, Pp 577-589 (2022)
Among the several ways used in wastewater treatment, the photocatalysis process is a more novel and alternative process that is increasingly employed in recent years. This work aims to improve the performance of the photocatalyst process by using air
Externí odkaz:
https://doaj.org/article/694e7e7dfa7348b293d642db82b918e8
Publikováno v:
Journal of Materials Research and Technology, Vol 20, Iss , Pp 2999-3007 (2022)
The tribological properties of artificial joints can be significantly affected by surface textures. In this study, micro textures were prepared by laser surface texturing on the 316 L stainless steel. The relationship between surface and tribological
Externí odkaz:
https://doaj.org/article/6d2b6bd1e18041c281d795f5a185b246
Publikováno v:
Frontiers in Earth Science, Vol 11 (2023)
Trapped air bubbles in pipelines significantly affect the safety and efficiency of water supply systems, potentially inducing water hammer and leading to pipeline explosions and interruptions. This study investigates the sweeping velocity of air bubb
Externí odkaz:
https://doaj.org/article/b9f1a082637b4678b760dca5e69a1bd4
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