Results 201 to 210 of about 186,460 (265)

The Preparation and CO₂-Resistant Performance of a Smart Responsive Polymer Gel for CO₂ Flooding Channel Blocking. [PDF]

Molecules
Meng X, Zhao M, Ma Z, Xu X, Xu Z, Xie Y, Wu Y, Wang Z, Ren W, Zhang H.   +9 more
europepmc   +1 more source

Running preparation for cardiac safety and improved performance. [PDF]

J Exerc Rehabil
Lee J.
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Direct conversion of underutilized tropical fruit wastes to 5-hydroxymethylfurfural using a strongly acidic deep eutectic solvent: mechanistic study, renewable extraction, and life cycle assessment. [PDF]

RSC Adv
Huynh QT, Jaitham U, Tran HN.
europepmc   +1 more source

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Low‐temperature dehydration of vermiculite I. Rate of isothermal dehydration

Journal of Applied Chemistry, 1970
AbstractThe kinetics of the isothermal dehydration of sheet and powdered vermiculite were studied both in vacuo and in the presence of a constant water vapour pressure. Dehydration of the sheet form followed a first‐order mechanism both in vacuo and in water vapour. The extent of dehydration under constant vapour pressure was greater than in vacuo, and
R. Sh. Mikhail, N. M. Guindy, S. Hanafi
openaire   +1 more source

Glomerular filtration rate in conscious unrestrained starlings under dehydration

American Journal of Physiology-Regulatory, Integrative and Comparative Physiology, 1989
Glomerular filtration rate (GFR) was measured in conscious unrestrained starlings, Sturnis vulgaris. Alzet osmotic minipumps were inserted into the peritoneal cavity under lidocaine local anesthesia and served to infuse the GFR marker [14C]sodium ferrocyanide. GFR was measured in hydrated birds and again after a 24-h period of water deprivation.
J R, Roberts, W H, Dantzler
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Rate of Thermal Dehydration of Muscovite

Journal of the American Ceramic Society, 1958
By the use of an automatic thermogravimetric apparatus, weight loss versus time data were collected for muscovite at five different temperatures in the range 738° to 817°C. Initial sample weight rather than the external surface area was found to be a parameter of the rate of weight loss.
J. BIRCH HOLT, IVAN B. CUTLER, MILTON E. WADSWORTH   +2 more
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A model for the dehydration rate of onions

Journal of Food Engineering, 1996
Abstract A simple model for dehydration of onion pieces is presented to take into account the change of interfacial surface area undergone by the samples as drying proceeds, as well as the different water removal rates through surfaces of different characteristics. It is assumed that the drying rate is linearly proportional to the instantaneous water
M.P. Elustondo, A.H. Pelegrina, M.J. Urbicain   +2 more
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