Results 121 to 130 of about 104,977 (303)

Inverse Identification of Energy‐Dependent Laser Absorptivity in NiTi Laser Powder‐Bed Fusion via Calibrated Melt Pool Simulation

Advanced Engineering Materials, EarlyView.
A combined experimental–computational framework identifies energy‐dependent laser absorptivity for NiTi in laser powder‐bed fusion, applicable to conduction and transition modes. Single‐track experiments and thermofluid smoothed particle hydrodynamics simulations are coupled through inverse analysis of melt pool geometry.
Mohamadreza Afrasiabi, Hadi Moutablaleh, Ignatius A. Setiawan, Mehrshad Mehrpouya   +3 more
wiley   +1 more source

Neoliberalism Explained: The Free Market Recipe for Society [PDF]

Neoliberalism is like a recipe for organizing society, focusing on free markets and limited government involvement. Imagine a playground where children (businesses) play freely with minimal adult (government) supervision.
Manderna, Mohit Kumar
core  

Gazpacho - An Anti-Recipe [PDF]

(Anti-) Recipe for ...
Lyons, Jennifer
core   +1 more source

Study on effect of blueberry powder on quality of bakery products

Vestnik MGTU
The use of natural plant-based additives in bakery formulations is gaining relevance in the modern baking industry due to increasing consumer demand for healthy and dietary food products.
Dubkova N. Z., Kharkov V. V., Shakirova G. K.   +2 more
doaj   +1 more source

Influence of Scan Strategies in Electron Beam Powder Bed Fusion on Solidification, Microstructure, and High‐Temperature Compressive Properties of γ′‐Strengthened Inconel 738LC

Advanced Engineering Materials, EarlyView.
Experiments and thermophysical simulations were conducted to investigate the electron beam powder bed fusion electron beam (PBF‐EB/M) process for the γ′‐strengthened nickel‐based superalloy Inconel 738LC. The results demonstrate the impact of process‐induced microstructural variations on high‐temperature mechanical behavior, providing a basis for ...
Jan Niklas Petenati, Karthik Kumar Banku, Prasanth Bondi, Ivan Zhirnov, Yangyiwei Yang, Gordon Schmidt, Jürgen Christen, Georg Hasemann, Manja Krüger, Bai‐Xiang Xu, Bilal Gökce, Silja‐Katharina Rittinghaus   +11 more
wiley   +1 more source

FEATURES OF APPLE POMACE PROCESSING IN THE PRODUCTION OF FEED FOR HORSES

Zernovì Produkti ì Kombìkorma, 2016
The article deals with the overall situation of horse breeding in Ukraine and dynamics of the problem of reducing herd of horses. Also considered distribution of population of horses on farms of different ownership structure and the production of feed ...
B. YEGOROV, E. VOYETSKA, A. TCIUNDYK
doaj  

Environmental Impacts Potential of Natural Gas Production Through Life Cycle Assessment

Journal of Materials Exploration and Findings
Life cycle assessment (LCA) is a methodology used to evaluate potential environmental impacts in various industry sectors, including the oil and gas industry to quantify the environmental impacts and determine the processes that have significant impacts ...
Akmal Al Afghani , Mochamad Adhiraga Pratama, Astryd Viandila Dahlan   +2 more
doaj   +1 more source

High‐Temperature Phase Transformation in a V‐9Si‐6.5B Alloy: The Kinetic and Crystallographic Pathway From V5SiB2 to V8SiB4

Advanced Engineering Materials, EarlyView.
In situ synchrotron high‐energy X‐ray diffraction reveals the real‐time high‐temperature phase evolution of a ternary V‐9Si‐6.5B alloy. The study uncovers a kinetically delayed V5SiB2 → V8SiB4 transformation governed by massive structural and chemical barriers.
Zahra Sabeti, Andreas Stark, Roja Rani Korrayi, Florian Pyczak, Georg Hasemann   +4 more
wiley   +1 more source

Margaret Baker’s recipe books give us so much more information than recipes

, 2017
By Tracey Cornish Little is known about Margaret Baker, however just because not much is known of the author does not mean we cannot learn a significant amount.
tcornish
core  

IMPROVING THE CONSUMER PROPERTIES OF CUPCAKES ENRICHED WITH A FOOD ADDITIVE OF COMBINED COMPOSITION

Harčova Nauka ì Tehnologìâ
The study focused on optimizing the formulation and improving the production technology of a flour-based confectionery product— cupcakes enriched with a combined food additive based on iron oxide nanoparticles (FeO×Fe₂O₃ NPs) and Laminaria (Laminaria sp.)
I. Tsykhanovska, V. Yevlash, I. Gazzavi-Rogozina, Т. Lazarieva, L. Tovma   +4 more
doaj   +1 more source