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541
Thermodynamic analysis of gravity assisted solar-powered reverse osmosis unit for greenhouses situated in a depleted zone
Published 2021“…The system utilises the Atlantic Ocean's hydrostatic pressure to decrease the power consumption of the reverse osmosis (RO) water desalination unit. …”
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542
Acute intense fatigue does not modify the effect of EVA and TPU custom foot orthoses on running mechanics, running economy and perceived comfort
Published 2022“…There was a global fatigue-induced deterioration in running economy (− 1.6 ± 0.4%; P < 0.001). There was no significant condition × fatigue [except mean loading rate (P = 0.046)] for the large majority of biomechanical, cardio-respiratory [except minute ventilation (P = 0.020) and breathing frequency (P = 0.019)] and perceived comfort variables. …”
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543
An additive manufacturing approach based on electrohydrodynamic printing to fabricate P3HT:PCBM thin films
Published 2023“…The EHDA printed thin-film’s topography, morphology and optical properties were systematically analyzed. The root-mean-square roughness was found to vary significantly with the annealing temperature and the flow rate and ranged from 1.938 to 3.345 nm. …”
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544
Swimming exercise improves short‐ and long‐term memories: Time‐course changes
Published 2021“…The mean total errors on RAWM during the learning phase and memory testing remained the same (p > 0.5) after 1 day of swimming exercise. …”
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545
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546
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547
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548
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549
Effect of the stretch rate during uniaxial testing on the mechanical properties of prolene
Published 2017“…Statistically significant findings suggest an increasing trend for Prolene® stiffness vs. stretch rate (R2 = 0.9679; two-tailed p value = 0.0025) where the stiffness increases 26.2% when increasing the displacement rate from 1 to 500 mm/min. For extension (%) at peak load, a decreasing trend was found vs. stretch rate (R2 = 0.81; two-tailed p value = 0.037) where increasing the displacement rate from 1 mm/min to 500 mm/min corresponds to a 22% decrease in the relative elongation of the mesh. …”
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conferenceObject -
550
Heat transfer measurements of Polyalpha-Olefin- boron nitride nanofluids for thermal management and lubrication applications
Published 2020“…It is found that PAO/hBN nanofluids exhibit Newtonian behavior as a function of temperature (from −20 to 70 °C) and volume concentration (0.25–1%). The viscosity decreases with temperature for both base fluid and PAO/hNB nanofluids and increases with concentration. …”
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551
Synergetic effects of dodecylamine-functionalized graphene oxide nanoparticles on antifouling and antibacterial properties of polysulfone ultrafiltration membranes
Published 2021“…Against HA, FRR was improved from 87.8 % for neat PSF to 95.6 % and 99.3 % with GO-0.1 and rGO-DDA-0.1, respectively. Additionally, rGO-DDA membrane exhibited higher bacteriostatis rate (83.6 %) against <i>H. aquamarina</i> than GO membrane (62.9 %). …”
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552
Hydrogen energy systems: Technologies, trends, and future prospects
Published 2024“…Adoption at scale could decrease global <i>CO</i><sub><em>2</em></sub><sub> </sub>emissions by up to 830 million tonnes annually. …”
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553
Leveraging sentiment analysis of Arabic Tweets for the 2022 FIFA World Cup insights, incorporating the gulf region
Published 2024“…</p><h3>Methodology</h3><p dir="ltr">Twitter’s search API was utilized to gather a substantial dataset of 157,756 tweets collected from 1 October 2022, to 1 January 2022. After data cleaning, a refined dataset of 43,658 tweets, was categorized into positive, neutral, and negative sentiments based on sentiment scores.…”
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554
Global burden and strength of evidence for 88 risk factors in 204 countries and 811 subnational locations, 1990–2021: a systematic analysis for the Global Burden of Disease Study 2...
Published 2024“…Age-standardised global DALY rates attributable to high BMI and high FPG rose considerably (15·7% [9·9–21·7] for high BMI and 7·9% [3·3–12·9] for high FPG) over this period, with exposure to these risks increasing annually at rates of 1·8% (1·6–1·9) for high BMI and 1·3% (1·1–1·5) for high FPG. …”
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555
Fitness training and work productivity in Lebanon. (c2006)
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masterThesis -
556
A pathway to 25% reduction in greenhouse gas emission by 2030 using GIS-Based multi-criteria decision making for renewables, date palm (phoenix dactylifera), and carbon credits: a...
Published 2024“…<p dir="ltr">Qatar is making concerted efforts at the national level to decrease anthropogenic greenhouse gas emissions. The country has set its National Determined Contribution (NDC) in line with the Paris Agreement to reduce its overall emissions by 25% by the year 2030. …”
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557
There Is Selective Increase in Pro-thrombotic Circulating Extracellular Vesicles in Acute Ischemic Stroke and Transient Ischemic Attack: A Study of Patients From the Middle East an...
Published 2019“…Acutely, within 48 h of attacks, there was an increase in total endothelial EVs in TIA (6.73 ± 1.77; <i>P</i> = 0.0156; <i>n</i> = 21) and AIS (11.23 ± 1.95; <i>P</i> = 0.0007; <i>n</i> = 66) patients compared to controls (2.04 ± 0.78; <i>n</i> = 24). …”
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558
Prevalence, correlates and management of hyperglycemia in diabetic non-critically Ill patients at a tertiary care center in Lebanon
Published 2019“…Therefore, prevention of hyperglycemia is critical to decrease the length of hospital stay and to reduce complications and readmissions. …”
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article -
559
Anticancer Effects of Lebanese Cannabis Oil Against in vivo and in vitro Models of Squamous Cell Carcinoma
Published 2023“…Intraperitoneal treatment of mice with COE (10, 25 or 50 mg/kg; 9 weeks) showed a non-significant decrease in tumor volume with respect to control, without adverse effects on liver and kidney function. …”
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masterThesis -
560
Food purchase and eating behavior during the COVID-19 pandemic: A cross-sectional survey of Russian adults
Published 2021“…Indeed, the survey results suggested (i) a change in the modality of acquiring food, consumers reduced the number of shopping trips and buying more on each trip to minimize store visits; (ii) a surge of stockpiling of non-perishable food items; (iii) a shift toward healthier diets; (iv) an increase in culinary capabilities; (v) a decrease of food waste. …”