Results 61 to 70 of about 876,006 (355)
, 1972 Inclusion in heat pipe of auxiliary working fluid which has considerably lower freezing point than main working fluid enables easy starting after main working fluid has been cooled to or below freezing ...
Shlosinger, A. P.
core +1 more source
Colligative properties of solutions: I. Fixed concentrations [PDF]
, 2005 Using the formalism of rigorous statistical mechanics, we study the phenomena of phase separation and freezing-point depression upon freezing of solutions.
A. Dembo +30 more
core +3 more sources
Cell wall target fragment discovery using a low‐cost, minimal fragment library
FEBS Letters, EarlyView.LoCoFrag100 is a fragment library made up of 100 different compounds. Similarity between the fragments is minimized and 10 different fragments are mixed into a single cocktail, which is soaked to protein crystals. These crystals are analysed by X‐ray crystallography, revealing the binding modes of the bound fragment ligands.
Kaizhou Yan +5 more
wiley +1 more source
Experimental Investigation on Frost Formation on Cold Surface under Natural Convection Conditions
Zhileng xuebao, 2019 A microscopic visualization method was applied experimentally, where comparative observations of frosting processes were conductedunder the same conditionson bare aluminum and hydrophobic surface with contact angles of 78° and 141°, respectively.
Zhou Shengqi +3 more
doaj
EFSA JournalWater used in post‐harvest handling and processing operations is an important risk factor for microbiological cross‐contamination of fruits, vegetables and herbs (FVH).
EFSA Panel on Biological Hazards (BIOHAZ) +22 more
doaj +1 more source
Applied Sciences, 2019 In the present work, the freezing and melting characteristics of water seeded with chemically functionalized graphene nanoplatelets in a vertical cylindrical capsule were experimentally studied.
Shaji Sidney +3 more
doaj +1 more source
Influence of dough freezing on Saccharomyces cerevisiae metabolism [PDF]
Zbornik Matice Srpske za Prirodne Nauke, 2007 The need to freeze dough is increasing in bakery production. Frozen dough can be stored for a long time without quality change. The capacity of bakery production can be increased in this way, and in the same time, the night shifts can be decreased. Yeast
Pejin Dušanka J. +7 more
doaj +1 more source
Genome-Wide Identification and Analysis of bZIP Gene Family and Resistance of TaABI5 (TabZIP96) under Freezing Stress in Wheat (Triticum aestivum) [PDF]
, 2022 Yi Liang +8 more
openalex +1 more source
Freezing tolerance and survival experiments with various intertidal organisms from Kachemak Bay, Alaska [PDF]
, 2004 Thesis (M.S.) University of Alaska Fairbanks, 2004Intertidal organisms at high latitudes experience multiple stresses created by freezing, including ischemia, free water reduction, and distortion and destruction of cells, and in response have adapted ...
Patterson, Heather Kristine
core
Updated observational constraints on quintessence dark energy models [PDF]
, 2018 The recent GW170817 measurement favors the simplest dark energy models, such as a single scalar field. Quintessence models can be classified in two classes, freezing and thawing, depending on whether the equation of state decreases towards $-1$ or ...
76283 +7 more
core +2 more sources