يعرض 1 - 16 نتائج من 16 نتيجة بحث عن '(((( 6 _ decrease ) OR ( _ fe decrease ))) OR ( 5 a decrease ))~', وقت الاستعلام: 0.13s تنقيح النتائج
  1. 1

    Ferroelectric Properties and Electrocaloric Effect in Dy2O3 Substitution on Lead-Free (Na0.5 Bi0.5)0.94 Ba0.06TiO3 Ceramic حسب Turki, O.

    منشور في 2023
    "…Using the direct EC measurement, the ceramic corresponding to y = 0.02 exhibited a significant EC response, where ΔT = 1.2 K under 5 kV/mm. …"
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  2. 2

    Structural and magnetic properties of Ni1-xZnxFe 2O4 (x=0, 0.5 and 1) nanopowders prepared by sol-gel method حسب Gao P.

    منشور في 2013
    "…A series of nanostructured Ni-Zn ferrites Ni1-xZn xFe2O4 (x=0, 0.5 and 1) with a grain size from 24 to 65 nm have been prepared with a sol-gel method. …"
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    Application of magnetic nanoparticles for the removal of oil from oil-in-water emulsion: Regeneration/reuse of spent particles حسب Elmobarak W.F.

    منشور في 2021
    "…A lower DMNP of 5 mg/L recovered up to 55.6% of the oil, while increasing the DMNP > 50 mg/L did not significantly affect the %ηdem nor the %Roil. …"
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  5. 5
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    Usefulness of In-Situ Synchrotron Study on Scale Formation during CO2 Corrosion of Mild Steel: A Review حسب Sk, Mobbassar Hassan

    منشور في 2016
    "…There is a clear peak in the current transient, with the XRD results showing FeCO3 formation during the increasing portion of this transient and then a rapidly decreasing rate of FeCO3 formation as the anodic current decreases towards the end of the test, indicating the growth of a protective surface scale. …"
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    Study of Magnetic Properties and Lattice Dynamics of the Cdx Co1-x Ferrite System by MossbauerEffect حسب Eissa, N. A. [نبيل عيسى]

    منشور في 1981
    "…The results showed that the samples with x = 0.0 up to 0.5 are ferrimagnetic at room temperature, and a magnetic disorder transformation started to appear at x = 0.6. …"
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  9. 9

    Detoxification assays of tunisian tannery wastewater under nonsterile conditions using the filamentous fungus aspergillus Niger حسب Boujelben, Raouia

    منشور في 2019
    "…11; thus experiments were carried out at initial pH values and at pH adjusted to 6. Characterization of effluents also revealed high salt levels (EC > 17 mS/cm) and high organic matter content (25 g/L for the UE and 7.2 g/L for the FE) but a low biodegradability since BOD5 did not exceed 2.5 and 1.25 g/L for the UE and the FE, respectively. …"
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    Fabrication of Selective Sensors for Hg2+ Traces in Water Using Graphene Decorated with Metal Nanoclusters حسب Ayesh, Ahmad I.

    منشور في 2016
    "…In addition, the International World Health Organization regulated the maximum allowed amount of mercury ions (Hg2+) in drinking water to 6 ppb [4]. Nevertheless, previous studies estimated the allowed amount of inorganic Hg2+ in water to 0.5 ppb [5]. …"
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  13. 13

    Developing pretreatment methods to promote the production of biopolymer and bioethanol from residual algal biomass (RAB) حسب Fares, AlMomani

    منشور في 2022
    "…The maximum bioethanol production (Mbio−ethP) of 0.950 ± 0.005 mL/gRAB was achieved using microalgae pretreated with Mv-H2O2-Fe-PT and incubated at pH = 5.5 and 37 °C. The Mbio−ethP was negatively affect by increasing the pH or decreasing the temperature. …"
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  14. 14

    Enhanced oil recovery using hyperbranched polyglycerol polymer-coated silica nanoparticles حسب Elmobarak W.F.

    منشور في 2021
    "…dem improved as the Csur and pH decreased, with maximum values of 98.8% and 98.5% achieved at Csur = 0.05 g/L and a pH = 4, respectively. …"
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  15. 15

    Molecular and Structural Changes in Induced-Brain Stroke Tissue Using FTIR Imaging Spectroscopy, Scanning Electron and Atomic Force Microscopy حسب Ali, Mohamed H

    منشور في 2016
    "…1695-1637 cm-1) and small variation in the amide II band at (1543 cm-1). Figure 6b represents the loading spectra of the PC4, PC5 and PC6. …"
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  16. 16

    Nutritional quality and health risk of pepper fruit as affected by magnesium fertilization. حسب Lu, Ming

    منشور في 2020
    "…As a result, Mg fertilization decreased the comprehensive nutrition level of pepper by 16.6%. …"
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