Zobrazeno 1 - 10
of 13
pro vyhledávání: '"M Veerabhadra, Rao"'
Publikováno v:
2021 International Conference on Advances in Computing, Communication, and Control (ICAC3).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff9c51b9ac824a295548967b85619f4a
https://doi.org/10.1109/icac353642.2021.9697131
https://doi.org/10.1109/icac353642.2021.9697131
Publikováno v:
Journal of Physics: Conference Series. 2070:012228
Machining Centres have been major production units for many decades with desired levels of accuracy, economy in costs of production and ease of control. Though new disruptive technologies such as rapid manufacturing, near net shape manufacturing tech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2621168b0d6b46cbcf90c0fc64c334b7
https://doi.org/10.1088/1742-6596/2070/1/012228
https://doi.org/10.1088/1742-6596/2070/1/012228
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 1070:012131
A105 carbon structural steel material exhibits high strength and hence pose machining difficulties such as excessive tool wear due to high cutting temperatures. Abrupt cutting actions due to improper selection of feed rates have posed to bad surface
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f1d3a8dbb084df54773ae0dc89c4e0b
https://doi.org/10.1088/1757-899x/1070/1/012131
https://doi.org/10.1088/1757-899x/1070/1/012131
Turned AISI 4340 Heat-Treated Steel Surface Quality Investigations in Dry and MQL Cooling Conditions
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 872:012090
Heat treatment of machine components such as Annealing, normalizing, hardening, case hardening and other surface treatments have given better endurance to static and dynamic loads and stresses for many service applications. Most of the components are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8bf11631ea0405875dc7079bad53990
https://doi.org/10.1088/1757-899x/872/1/012090
https://doi.org/10.1088/1757-899x/872/1/012090
Publikováno v:
International Journal of Management Studies. :01
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4f1a1278bfb0b78131f3c3ac8d333bd
https://doi.org/10.18843/ijms/v6i4/01
https://doi.org/10.18843/ijms/v6i4/01
Autor:
J, Bend, M, Bolger, A G A C, Knaap, P M, Kuznesof, J C, Larsen, A, Mattia, I, Meylan, J I, Pitt, S, Resnik, J, Schlatter, E, Vavasour, M Veerabhadra, Rao, P, Verger, R, Walker, H, Wallin, B, Whitehouse, P J, Abbott, G, Adegoke, R, Baan, J, Baines, S, Barlow, D, Benford, A, Bruno, R, Charrondiere, J, Chen, M, Choi, M, DiNovi, C E, Fisher, N, Iseki, Y, Kawamura, Y, Konishi, S, Lawrie, J C, Leblanc, C, Leclercq, H M, Lee, G, Moy, I C, Munro, A, Nishikawa, Z, Olempska-Beer, G, de Peuter, M E J, Pronk, A G, Renwick, M, Sheffer, I G, Sipes, A, Tritscher, L Valente, Soares, A, Wennberg, G M, Williams
Publikováno v:
World Health Organization technical report series. (947)
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavouring agents, with a view to recommending acceptable daily intakes (ADIs) and to preparing specificat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::bf0c91fd8f27a5223b5e1fc79da1b3ca
https://pubmed.ncbi.nlm.nih.gov/18551832
https://pubmed.ncbi.nlm.nih.gov/18551832
Publikováno v:
Food Chemistry. 12:109-113
A new spectrophotometric method for the determination of dulcin in foods has been developed. Dulcin is hydrolysed with 6n sodium hydroxide under reflux, the hydrolysed dulcin is oxidised at pH 3·0 with sodium hypochlorite and coupled with phenol at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b214ba469d242edd681c18907d1b3cea
https://doi.org/10.1016/0308-8146(83)90021-3
https://doi.org/10.1016/0308-8146(83)90021-3
Publikováno v:
Food Chemistry. 28:269-278
New titrimetric and spectrophotometric methods are proposed for the determination of aspartame. N-bromosuccinimide (NBS), acetous perchloric acid and sodium methoxide are used as titrants, employing some internal indicators in a titrimetric assay. NB
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a876252fb7b0c66d028203f8d206a45f
https://doi.org/10.1016/0308-8146(88)90102-1
https://doi.org/10.1016/0308-8146(88)90102-1
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Kniha
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