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15 decrease » _ decrease (Expand Search)
ng decrease » _ decrease (Expand Search)
we decrease » _ decrease (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
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Screening the growth inhibition mechanism of sulfate reducing bacteria by chitosan/lignosulfonate nanocomposite (CS@LS) in seawater media
Published 2021“…Herein, we have developed a biodegradable chitosan/lignosulfonate nanocomposite (CS@LS) as an efficient green biocide for the inhibition of SRBs biofilms. …”
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483
Structural, wear and thermal behaviour of Cu–Al2O3–graphite hybrid metal matrix composites
Published 2020“…Copper matrix composites with Al2O3–graphite reinforcement (0.5-0.5, 1.0-1.0, 1.5-1.5 and 2.0-2.0 wt%) were prepared by stir casting process. …”
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484
Impact of Pulsed Dielectrophoretic Supply on the Function of Microorganisms in Membrane Bioreactors
Published 2018“…This study aims to investigate the effect of dielectrophoretic (DEP) force on microorganisms' viability in a membrane bioreactor (MBR). The impact of different electrical potentials (5-150 V) and different exposure durations (20-120 min) on the viability of microorganisms were studied. …”
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Greater effects of high- compared with moderate-intensity interval training on cardio-metabolic variables, blood leptin concentration and ratings of perceived exertion in obese ado...
Published 2016“…Forty-seven participants were randomly assigned to one of three groups receiving either a 1:1 ratio of 15 s of effort comprising moderate-intensity interval training (MIIT at 80% maximal aerobic speed: MAS) or high-intensity interval training (HIIT at 100% MAS), with matched 15 s recovery at 50% MAS, thrice weekly, or a no-training control group. …”
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489
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Climatology and variability of wind speeds along the southwest coast of India derived from Climate Forecast System Reanalysis winds
Published 2022“…The study reveals significant decreasing trends in annual mean wind speeds, of the order of −2.0 to −2.5 cm·s−1·year−1, for the period 1979–2019. …”
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Burden and trend of diet-related non-communicable diseases in Australia and comparison with 34 OECD countries, 1990-2015: findings from the Global Burden of Disease Study 2015.
Published 2018“…In 2015, the estimated number of deaths attributable to dietary risks was 29,414 deaths [95% uncertainty interval (UI) 24,697 - 34,058 or 19.7% of NCD deaths] and 443,385 DALYs (95% UI 377,680-511,388 or 9.5% of NCD DALYs) in Australia. Young (25-49 years) and middle-age (50-69 years) male adults had a higher PAF of diet-related NCD deaths and DALYs than their female counterparts. …”
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495
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Thermally conductive polyethylene/expanded graphite composites as heat transfer surface: Mechanical, thermo-physical and surface behavior
Published 2020“…This enhanced surface wettability was retained over a long time with only a 9% and 18% decrease in RF and corona plasma-treated samples' surface energy after two months. …”
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497
Development of Internally Pressurized Composite/Metallic/Composite Hybrid Pipes
Published 2021“…The testing results showed significant improvement in the internal pressure capacity compared to the conventional steel pipes. Fourth, a detailed evaluation of fiber type’s effect on the electrochemical corrosion aspects in different highly corrosive solutions, 0.5 M NaCl, 0.5 M HCl, and 0.5 M H2SO4, was presented. …”
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498
Bryophyte cover and richness decline after 18 years of experimental warming in alpine Sweden.
Published 2020“…Experimental warming with open-top chambers (OTCs) was applied for 18 years to a mesic meadow and a dry heath alpine plant community. …”
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499
The spectral and morphological studies of the conductive polyaniline thin film derivatives by the in situ copolymerization
Published 2017“…The blue shift in the band indicates that there is a decrease in the extent of conjugation system along the copolymer. …”
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500
Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines
Published 2023“…The sumac usage caused a reduction in pH (p < 0.01), cooking loss (p < 0.05), lipid oxidation level (TBARS, p < 0.01), and total HAA amount (p < 0.05) of the samples. …”
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