يعرض 321 - 340 نتائج من 396 نتيجة بحث عن '(( 16 i decrease ) OR ( 100 ((ng decrease) OR (((mean decrease) OR (a decrease)))) ))', وقت الاستعلام: 0.17s تنقيح النتائج
  1. 321

    Thermophysical properties measurement of nano cellulose in ethylene glycol/water حسب Ramachandran, K.

    منشور في 2017
    "…However, viscosities of the nanofluids are found to be decreasing when the temperature increases. At 1.3% volume concentration and 30 °C, nanofluid viscosity recorded the highest value, about 4.16 times of the base fluid. …"
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  2. 322
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    Improved properties of Al-Si3N4 nanocomposites fabricated through a microwave sintering and hot extrusion process حسب Matli, Penchal Reddy

    منشور في 2017
    "…Overall, hot extruded Al–1.5 vol% Si3N4 nanocomposites exhibited the best combination of tensile, compressive, hardness, Young's modulus and thermal properties of 191 ± 4 MPa, 412 ± 3 MPa, 16.3 ± 0.8 GPa, 94 ± 2 GPa and 19.3 μ K−1, respectively. …"
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  6. 326
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  8. 328

    Sulfobetaines Meet Carboxybetaines: Modulation of Thermo- and Ion-Responsivity, Water Structure, Mechanical Properties, and Cell Adhesion حسب Danko M.

    منشور في 2019
    "…The total nonfreezable water content decreases with the amount of carboxybetaine segment in the hydrogel feed and the compression moduli were in a range of 0.7-1.6 MPa. …"
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  9. 329

    Efficacy of FRCM systems in flexural strengthening of RC T-beams حسب Wakjira T.G.

    منشور في 2018
    "…The strengthening performance of FRCM system decreased with an increase in the amount of internal flexural reinforcement. …"
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  10. 330

    Variations in the temperature sensitivity of spring leaf phenology from 1978 to 2014 in Mudanjiang, China حسب Dai J.

    منشور في 2019
    "…On average, ST increased by 16%, from − 2.8 ± 0.83 days °C−1 during 1980–1994 to − 3.30 ± 0.65 days °C−1 during 2000–2014. …"
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  11. 331
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    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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