Zobrazeno 1 - 10
of 1 323
pro vyhledávání: '"chemical analyses"'
Autor:
Fatma Zohra Guenouche, Amina Mesbahi-Salhi, Rachid Zegait, Sana Chouia, Mohamed Tahar Kimour, Zihad Bouslama
Publikováno v:
Water Practice and Technology, Vol 19, Iss 4, Pp 1232-1248 (2024)
Ensuring high water quality in Algeria, particularly in Annaba, is crucial for the well-being of its population and the sustainable development of its diverse ecosystems. The study focuses on the Cheffia Dam, Oued El Aneb, and Treat boreholes as cruc
Externí odkaz:
https://doaj.org/article/7601585f230e4930b814c78f77bf7b5a
Publikováno v:
Heritage Science, Vol 12, Iss 1, Pp 1-18 (2024)
Abstract The bronze doors of the Basilica of San Zeno in Verona, Italy, are a special case in art history research. They were made by several workshops during the twelfth century: stylistically, two to three workshops were assumed to produce the meta
Externí odkaz:
https://doaj.org/article/226a0c767ef34d07aeca0a9df21b21a9
Autor:
Mariyam El Omari, Nadia Amziane, Mohammed Amine Zerdeb, Basma Naoui, Abdelali El Mekkaoui, Nouhaila Akhlidej, Jamal Oubbih, Saïd Chakiri, Omar Amahmid, Abdelmjid Zouahri
Publikováno v:
Ecological Engineering & Environmental Technology, Vol 24, Iss 8, Pp 155-171 (2023)
This qualitative study of the soils of the Zaër region is part of a context of good development, preservation and sustainability of agricultural soils. Its aim was to establish a reference framework for the physico-chemical characteristics of the re
Externí odkaz:
https://doaj.org/article/0bf83ab9be77478e8830781ef6530da7
Autor:
Tereza Kacalova, Alzbeta Jarosova
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 10, Pp 6648-6659 (2023)
Abstract The objectives of this study were to evaluate sensory, chemical, and physical characteristics of olive oil prepared by three flavoring methods and analyze changes during storage (0, 3, and 6 months). Favored olive oil was prepared by three f
Externí odkaz:
https://doaj.org/article/c58946a699ef4e4a8b57429d4ff19a7e
Autor:
Daniela De Vita, Anna Rita Stringaro, Marisa Colone, Maria Luisa Dupuis, Fabio Sciubba, Luigi Scipione, Stefania Garzoli
Publikováno v:
Applied Sciences, Vol 14, Iss 15, p 6498 (2024)
In this work, for the first time, different parts of the Finger Lime (Citrus australasica F. Muell.), such as pulp, peel and seeds, were analyzed by HS-SPME-GC/MS, and NMR techniques in order to describe its volatile and non-volatile chemical profile
Externí odkaz:
https://doaj.org/article/6b2a4ee904da4244a13d66f3f1e385b2
Publikováno v:
Journal of Engineering Studies and Research, Vol 29, Iss 4 (2024)
The main purpose of this article was to study the behavior of vehicle transmission belts in conditions similar to real ones, which can appear during their use. Transmission belts can be classified into several categories, but depending on their funct
Externí odkaz:
https://doaj.org/article/a298d2c748024b238cf954e88ac31adf
Autor:
Rejdali Mohamed, Benamari Omar, Laaboudi Fatima Zahrae, Salhi Amin, Mourabit Fouad, El barkany Soufian, Elyoussfi Abedellah, Amhamdi Hassan, Ahari M’hamed
Publikováno v:
E3S Web of Conferences, Vol 527, p 01020 (2024)
Cannabis sativa subsp. sativa L. is an industrial plant that has gained importance due to its essential oil (EO), which has commercial, medical, and potential cosmetic applications. Despite its significance, the chemical constituents of the C. sativa
Externí odkaz:
https://doaj.org/article/d382b39a07a340deba185dcaa546b5e6
Publikováno v:
Turkish Journal of Forestry, Vol 23, Iss 4, Pp 335-340 (2022)
Citrus trees are pruned at certain periods in order to increase yield, to protect the trees from diseases or to give form to the tree, and thus lignocellulosic residues emerge. These residues are called pruning residues and cannot be used other than
Externí odkaz:
https://doaj.org/article/ee4d15e6952042169eecda89163a8ab7
Publikováno v:
Journal of Natural Fibers, Vol 19, Iss 16, Pp 14866-14879 (2022)
In this investigation, a novel fiber from peduncles of the Musa acuminate plant was extracted through the stored water retting technique. Through chemical analysis, composition of different compounds, such as cellulose content (66.43 wt.%), hemicellu
Externí odkaz:
https://doaj.org/article/e1a1928ef6ac47d8bfbfaf7530dde4ab
Autor:
Felipe da Silva Gomes, Miquéias de Souza Reis, Anna Clara Oliveira Rupf, Paulo Henrique dos Santos Silvares, Jessica Sabrina da Silva Ferreira, Luciano da Costa Dias, João Paulo Sardo Madi, Pedro Henrique Gonzalez de Cademartori, Humberto Fantuzzi Neto, Juarez Benigno Paes, Djeison Cesar Batista
Publikováno v:
Applied Sciences, Vol 13, Iss 24, p 13050 (2023)
Although the effect of thermal modification (TM) on teak wood color is well documented, few studies have been carried out on closed-system processes, and it remains unclear what the effect is of different processes on the same material. This work aim
Externí odkaz:
https://doaj.org/article/421e815e69da460bbd0e0b551e5272cd