Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Wei-long Zhou"'
Autor:
Yu Du, Ting Wu, Xiao-long Li, Wei-long Zhou, Chao Ding, You-qiang Yang, Jin-gang Wei, Xiang Lu, Heng Xie, Jin-ping Qu
Publikováno v:
iScience, Vol 25, Iss 10, Pp 105107- (2022)
Summary: The directional rebound and transport of water droplets plays an important role in microfluidic devices, anti-fogging, and water harvesting. Herein, an extrusion compression molding and directional stretch demolding method was used to prepar
Externí odkaz:
https://doaj.org/article/962f6c2a3b964e86ab8feaa28a9e2021
Autor:
Wei-long Zhou, Ting Wu, Yu Du, Xiao-hu Zhang, Xin-chang Chen, Jin-bo Li, Heng Xie, Jin-ping Qu
Publikováno v:
SSRN Electronic Journal.
Autor:
Cheng Lin, Yu Du, Xiao-long Li, Wei-long Zhou, Cong-yuan Zhang, Heng Xie, Ting Wu, Jin-ping Qu
Publikováno v:
Polymer. 260:125381
Publikováno v:
Chemical Engineering Journal. 435:135154
Publikováno v:
Applied Mechanics and Materials. :995-999
Thanks to the development of science and technology, studies on robot have seen a huge growth. In this paper, by introducing a new flexible wrist force sensor operated by robot based on parallel kinematic machine, it analyzes the working principle of
Publikováno v:
Applied Mechanics and Materials. :834-838
DCS (Distributed Control System) as a mature technology plays a dominant role in industrial control field. This thesis makes an introduction to the development and main characteristics of DCS system, which makes an elaboration of the structure and fe
Publikováno v:
Advanced Materials Research. :153-156
A new prepolymer of polyurethane acrylate (PUA) was synthesized from cyclohexanone- formaldehyde resin (CFR) with high hydroxyl value, toluene diisocyanate (TDI) and 2-hydroxyethyl methacrylate (HEMA) by using dibutyltion dilaurate as catalyst via tw
Publikováno v:
Journal of agricultural and food chemistry. 62(38)
This study aimed to construct objective and accurate analytical models of tea categories based on their polyphenols and caffeine. A total of 522 tea samples of 4 commonly consumed teas with different fermentation degrees (green tea, white tea, oolong
Publikováno v:
Journal of Agricultural & Food Chemistry; 9/24/2014, Vol. 62 Issue 38, p9336-9344, 9p