Results 271 to 280 of about 2,083,942 (343)
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Activités dans les mélanges binaires fondus NaCl + KCl, NaCl + RbCl et NaCl + CsCl
Journal de Chimie Physique, 1971Par mesure des f.e.m. d’une chaine galvanique de concentration sans jonction liquide realisee grâce a l’emploi comme electrode commune d’une electrode reversible au sodium mise au point par GRJOTHEIM eL coll., on a determine l’activite de NaCl dans les melanges fondus (NaCl + KCl), (NaCl + RbCl) et (NaCl + CsCl) vers 880 °C.
Dumitru Topor, Létitia Topor
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Meat Science, 2019
The effects of partially replacing NaCl with sodium substitutes (SS) on the lipid and protein oxidation and flavor development of Harbin dry sausage was investigated.
Rongxin Wen +5 more
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The effects of partially replacing NaCl with sodium substitutes (SS) on the lipid and protein oxidation and flavor development of Harbin dry sausage was investigated.
Rongxin Wen +5 more
semanticscholar +1 more source
Effect of NaCl-SDS compound solution on the wettability and functional groups of coal
Fuel, 2019In order to enhance the wetting performance of surfactants to coal dust and reduce the harm caused by coal dust, different concentration of NaCl solution was added to the anionic surfactant of Sodium Dodecyl Sulfate (SDS). The effect of NaCl-SDS compound
Ni Guanhua +6 more
exaly +2 more sources
Science of the Total Environment, 2018
Rapid industrialization and population growth have increased the world's energy demands, resulting in a shortage of conventional fossil fuels. Thus, there is an urgent need to develop sustainable and renewable forms of energy.
X. Ji +6 more
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Rapid industrialization and population growth have increased the world's energy demands, resulting in a shortage of conventional fossil fuels. Thus, there is an urgent need to develop sustainable and renewable forms of energy.
X. Ji +6 more
semanticscholar +1 more source
Meat Science, 2019
The effect of partial replacement of NaCl by using sodium substitutes (SS) on the physical, microbial and sensory characteristics of Harbin dry sausage was investigated.
Jiaxin Chen +5 more
semanticscholar +1 more source
The effect of partial replacement of NaCl by using sodium substitutes (SS) on the physical, microbial and sensory characteristics of Harbin dry sausage was investigated.
Jiaxin Chen +5 more
semanticscholar +1 more source
2016
Results of investigation of effect of iron concentration on adsorption ability of nanoparticles of iron oxides to air oxygen in porous matrix NaCl, produced from vapor phase using electron beam evaporation and condensation in vacuum of Fe???O??? and iron, are given. Kinetics of relative change of mass of porous condensates Fe???O???
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Results of investigation of effect of iron concentration on adsorption ability of nanoparticles of iron oxides to air oxygen in porous matrix NaCl, produced from vapor phase using electron beam evaporation and condensation in vacuum of Fe???O??? and iron, are given. Kinetics of relative change of mass of porous condensates Fe???O???
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Russian Journal of Physical Chemistry B, 2008
The reactive uptake of NO3 radicals on coatings of individual X salts and X/NaCl binary mixtures (X = MgCl2 · 6H2O, MgBr2 · 6H2O, NaBr, and NaI), typical reactive components of sea salt, was studied using a flow reactor with a movable salt-coated insert in combination with a mass spectrometer for detecting the gaseous reactant.
V. V. Zelenov +3 more
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The reactive uptake of NO3 radicals on coatings of individual X salts and X/NaCl binary mixtures (X = MgCl2 · 6H2O, MgBr2 · 6H2O, NaBr, and NaI), typical reactive components of sea salt, was studied using a flow reactor with a movable salt-coated insert in combination with a mass spectrometer for detecting the gaseous reactant.
V. V. Zelenov +3 more
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2014
The object of this research was to study the factors affecting the diffusion of NaCl during the salting of cheese. The effect of temperature, concentration of milk powder, rennet concentration, concentration of CaCl2, pH on salting of cheese, and the variation of rheological properties were studied.
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The object of this research was to study the factors affecting the diffusion of NaCl during the salting of cheese. The effect of temperature, concentration of milk powder, rennet concentration, concentration of CaCl2, pH on salting of cheese, and the variation of rheological properties were studied.
openaire +1 more source