Results 21 to 30 of about 3,283,882 (197)
Study on the gas sensitivity of vanadium-doped molybdenum disulfide to mustard gas [PDF]
E3S Web of Conferences, 2020 As a graphene-like material, molybdenum disulfide has similar properties to graphene, but due to its excellent properties such as adjustable band gap, molybdenum disulfide has a broader application in many aspects (such as gas sensors).
Wang Huaizhang +6 more
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Synthesis of halogen analogues of sulfur mustard [PDF]
Biuletyn Wojskowej Akademii Technicznej, 2021 Bis(2-chloroethyl) sulfide, known as mustard gas (HD), is a well-known, poisonous warfare agent whose first use on the battlefield dates back to the First World War.
Paweł Sura +2 more
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In-vitro fermentation characteristics and methane reduction potential of mustard cake (Brassica juncea L.) [PDF]
Veterinary World, 2016 Aim: To assess the effect of mustard cake (Brassica juncea L.) levels in concentrate mixtures and in composite feed mixtures (CFMs) on in-vitro fermentation characteristics and methane production.
S. M. Durge, M. K. Tripathi, N. Dutta
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Sinalbin degradation products in mild yellow mustard paste [PDF]
Hemijska Industrija, 2012 Sinalbin degradation products in mild yellow mustard paste were investigated. The analyzed material consisted of a mild yellow mustard paste condiment and ground white mustard seeds which were originally used in the mustard paste production process ...
Paunović Dragana +4 more
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Conflict and Health, 2010 Background Mustard gas, a known chemical weapon, was used during the Iran-Iraq war of 1980-1988. We aimed to determine if exposure to mustard gas among men was significantly associated with abnormalities and disorders among progenies.
Khademolhosseini Seyyed M +13 more
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Pulmonary Complications of Mustard Gas Exposure: A Study on Cadavers [PDF]
Acta Medica Iranica, 2011 Sulfur mustard gas is one of the chemical warfare gases that roughly about 45000 soldiers continue to suffer long-lasting consequences of exposure during the Iran-Iraq war between 1980 and 1988.
Behnam Behnoush +2 more
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Analytical study of the composition of fatty acid of mustard and mustard sauces.
Grasas y Aceites, 1999 In order to characterise mustard (whole seed or flour), mustard sauces with grain and mustard sauces in relation to their base seed, the concentrations of fatty acid were determinated by gas chromatography (GC).
E. López Argüello +2 more
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Effect of Natural Air-drying on the Quality and Flavor of Raw Mustard Roots
Shipin gongye ke-ji, 2023 In order to investigate the effect of natural air-drying on the quality and flavor of raw mustard roots, the moisture content, water activity, hardness, crispness, protein content, amino acid nitrogen content, total plate count and total lactic acid ...
Jingjing MAO +7 more
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Effect of varying levels of formaldehyde treatment of mustard oil cake on rumen fermentation, digestibility in wheat straw based total mixed diets in vitro [PDF]
Veterinary World, 2015 Aim: The aim of the current study was to protect the protein in mustard cake by different levels of formaldehyde treatment with a view to optimize the level of formaldehyde.
Mahima +4 more
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Food Chemistry: X, 2022 The potential of Lactiplantibacillus plantarum ZJ316 (ZJ316) as a starter culture for quality improvement and microbial community regulation in pickled mustard fermentation was elucidated in this study.
Xiazhu Zhang +8 more
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