Showing 321 - 340 results of 1,774 for search '(( 10 (((per OR peter) decrease) OR (((a decrease) OR (mean decrease)))) ) OR ( 10 12 decrease ))*', query time: 0.21s Refine Results
  1. 321

    Morphology, nucleation, and isothermal crystallization kinetics of poly(butylene succinate) mixed with a polycarbonate/MWCNTs masterbatch by Gumede, Thandi P.

    Published 2018
    “…Standard DSC scans showed that the MWCNTs nucleation effects saturated at 0.5 wt% MWCNT content on the PBS-rich phase, above this content a negative nucleation effect was observed. Isothermal crystallization results indicated that with 0.5 wt% MWCNTs the crystallization rate was accelerated, but further increases in MWCNTs loading (and also in PC content) resulted in progressive decreases in crystallization rate. …”
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  2. 322

    Enhanced Filtration Characteristics and Reduced Bacterial Attachment for Reverse Osmosis Membranes Modified by a Facile Method by Nnadiekwe, Chidera C.

    Published 2021
    “…The original membrane showed a water contact angle of ∼90−100° that was significantly decreased after silane coating: 63° for 3-APS and ∼52° for 6-AHAS. …”
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    Morphology, Nucleation, and Isothermal Crystallization Kinetics of Poly(ε-caprolactone) Mixed with a Polycarbonate/MWCNTs Masterbatch by Gumede, Thandi P.

    Published 2017
    “…Isothermal crystallization experiments performed by DSC showed an increase in the overall crystallization kinetics of PCL with increases in MWCNTs as a result of their nucleating effect. Nevertheless, the crystallinity degree of the nanocomposite containing 4 wt % MWCNTs decreased by about 15% in comparison to neat PCL. …”
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    Impact of the COVID-19 lockdown on lifestyle behaviors and their association with personality among adults in Qatar: A cross-sectional study by Al-Abdi, Tamara

    Published 2022
    “…There was an increase in olive oil (9% vs. 12%; p < 0.001), vegetables (54.3% vs. 58.7%; p = 0.005), legumes (11.8% vs. 15.3%; p = 0.007), sofrito (70.9% vs. 77.3%; p < 0.001) and fat (45.9% vs. 53.8%; p < 0.001) consumption and a decrease in fresh fruit (39.4% vs. 15.8%; p < 0.001) and fish/seafood (5.9% vs. 3.9%; p = 0.0035) consumption during lockdown. …”
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  18. 338

    Effect of Carbonyl Iron Particle Types on the Structure and Performance of Magnetorheological Elastomers: A Frequency and Strain Dependent Study by Salem, Ayman M. H.

    Published 2022
    “…Each MRE composition have three different concentrations, which is 5%, 10%, and 20% by volume. The dynamic properties of the fabricated samples are tested by compression oscillations on a dynamic mechanical analyzer (DMA). …”
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