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A new methodology for the purpose of real-time local control of transient stability
The effect of reversals for a stochastic source-seeking process inspired by bacterial chemotaxis
Effect of physical form of forage on performance, feeding behavior, and digestibility of Holstein calves
Process evaluation of an intervention to increase child activity levels in afterschool programs
Exact analytical solutions for ADAFs
We obtain two-dimensional exact analytic solutions for the structure of the hot accretionflows without wind. We assume that the only non-zero component of the stress tensor is Trϕ.Furthermore, we assume that the value of ...
Effect of Zinc supplementation on physical growth of school age children
and imprecise diagnostic
methods. Few studies about zinc and its effects are in developing countries. The purpose
of this study was to determine the effect of zinc supplementation on physical growth in
school age children. Materials...
Applying physical and aerodynamic properties of saffron for separating stigma from the other parts of flower
Selected aerodynamic and physical properties of saffron flower aiming to assess the possibility for separating stigma from the other parts of flower were investigated. Terminal velocity of the flower parts including petal, stigma and anther...
Formulation of liquid frying margarine and studying its chemical and physical properties
Objective: Formulation and preparation liquid frying margarine and measurement some chemical and physical indexies.
Methodology: 12 types of margarines formulated with 4 different types of oil phase (palm super olein, partially hydrogenated...
Lattice Gauge theory and its application in theory and experiment
scale less than about 2 GeV/c the QCD coupling constant becomes
large enough that perturbation theory cannot be used. Below this scale one must
MICROSTRUCTURE AND PHYSICAL PROPERTIES OF QUARG CHEESE AS AFFECTED BY DIFFERENT HEAT TREATMENTS
The effects of different heat treatments on the rheological properties,
microstructure and yield of production of quarg cheese were investigated.
Three levels of time–temperature combination were used: 72C–16 ...