Inspired by epithelial tissue, epithelium‐like structure hydrogels are synthesized. The as‐prepared hydrogels exhibit ultrahigh toughness, ultralow hysteresis, and ultrahigh compressibility, which can be utilized as self‐powered and visual strain sensors.
Yutang Zhou +4 more
wiley +1 more source
Influence of Electrohydrodynamics (EHD) on the Drying Characteristics and Active Ingredients of Astragalus Membranaceus Slices. [PDF]
Lan N, Wang Y, Zhu J.
europepmc +1 more source
Effect of Expansive Agent on Properties and Microstructure of Coal Gangue-Slag-Fly Ash Based Geopolymer. [PDF]
Wang Q +5 more
europepmc +1 more source
Adequacy of Standard Models for Long-Term Behavior of Lightweight Concrete with Sintered Aggregate Under Cyclic Loading. [PDF]
Lewiński PM +3 more
europepmc +1 more source
Study on the influence of coal-based solid waste on performance optimization of roadway pavement concrete. [PDF]
Wang C, Zhang L, Liang B, Wang J, Wu P.
europepmc +1 more source
Recycled Aggregate Concrete: Effect of Supplementary Cementitious Materials and Potential for Supporting Sustainable Construction. [PDF]
Mouna Y, Suryanto B.
europepmc +1 more source
Stabilisation of waterlogged archaeological wood: the analysis of structural and dimensional changes of different conservation methods using magnetic resonance imaging and X-ray micro-computed tomography. [PDF]
Stelzner J +7 more
europepmc +1 more source
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Structural Effects of Drying Shrinkage
Journal of Engineering Mechanics, 2005Predicting delayed strains in concrete proves to be critical to a large number of prestressed concrete structures. These delayed strains include drying shrinkage, basic, and drying creep strains essentially. In this paper, a model for identifying structural effects, due to cracking, on the behavior of drying concrete is presented. Existing experimental
Benboudjema, F. +2 more
openaire +1 more source
Abstract In this paper results from a study of the shrinkage of Mutsu apple slices during drying in a connective oven are presented. The results are expressed as relationships between volume and thickness reduction as well as between volume reduction and water content. No differences were observed with respect to slice size.
I. Sjöholm, V. Gekas
openaire +1 more source
Potato Shrinkage During Hot Air Drying
Food Science and Technology International, 2010Shrinkage is one of the most important physical changes that occur during the dehydration of foods. In this work, the effect of the temperature (35, 40, 50, 60 and 70 °C) and air velocity (7, 8, 9 and 10 m/s) on bulk volumetric shrinkage was investigated. Volume changes were evaluated by image analysis.
A, Frías, G, Clemente, A, Mulet
openaire +2 more sources

