Showing 421 - 440 results of 1,826 for search '(( 2 1 decrease ) OR ( 10 ((steel decrease) OR (((nn decrease) OR (a decrease)))) ))*', query time: 0.26s Refine Results
  1. 421

    Isothermal crystallization kinetics and morphology of double crystalline PCL/PBS blends mixed with a polycarbonate/MWCNTs masterbatch by Gumede T.P.

    Published 2019
    “…For the nanocomposites, there was a decrease in Tc values. This was attributed to a competition between two effects: (1) The partial miscibility of the PC-rich and the PCL-rich and PBS-rich phases, and (2) the nucleation effect of the MWCNTs. …”
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    A cephalometric morphometric study of age- and gender-dependent shape patterns of the sella turcica by Mustafa, Ayman G.

    Published 2018
    “…The main objective of this study is to build up a normative database of the shape of the sella turcica in the Jordanian population with reference to age and gender. …”
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    Optimized intake manifold designs and their effects on the operation and emissions of a gas-to-liquid diesel engine by Abdellatif, Y. M.

    Published 2020
    “…In this study, six new spiral-helical manifolds designs have been tested, which could be divided into two groups. The first group is m(2.6,30,1t), m(2.6,30,2t), m(2.6,330,3t) and m(2.6,30,4t) which contains manifolds that have the same inner diameter (2.6 cm), same outlet angle (30°), but different number of spiral turns (1t, 2t. etc). …”
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    Food groups and the risk of colorectal cancer: results from a Jordanian case-control study by Abu-Mweis, Suhad S.

    Published 2015
    “…In a comparison of the highest with the lowest weekly frequency of consumption, there was a direct association between the risk of CRC and the frequency of consumption of chicken (OR=2.52, 95% CI: 1.33-4.77). An increase in risk was observed with increased consumption of white bread (OR=3.13, 95% CI: 1.18-9.25), whereas consumption of whole bread was associated with a decreased risk for CRC (OR=0.32, 95% CI: 0.12-0.84). …”
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