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1 decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
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381
Corrosion inhibition of API X120 steel in a highly aggressive medium using stearamidopropyl dimethylamine
Published 2017“…The inhibition efficiency of the stearamidopropyl dimethylamine (SAPDA) surfactant for the corrosion of API X120 steel in a 0.5 M HCl solution at different temperatures was investigated using different electrochemical and microscopy techniques. …”
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382
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383
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384
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385
Corrosion inhibition of Mild Steel at Elevated temperature in highly Acidic Brines using a green corrosion inhibitor
Published 2017“…Corrosion Inhibition of mild steel in 5 M Hydrochloric acid solution at different temperatures was investigated using a new green corrosion inhibitor (lauramidopropylamine oxide). …”
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386
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387
Understanding the False Positive of Modified Martensitic Steels in Sweet & Sour Service Conditions Using a Point Defect Model Perspective
Published 2023“…This false-positive is likely attributed to changes in passive film composition and stability with respect to temperature and H2S activity. Electrochemical tests were performed using a 1L autoclave holding 35 bar of CO2 gas with and without H2S at temperatures varied from 25 °C to 150 °C in salt brine solutions with a pH of 3.5. …”
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388
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389
Effect of Carbonyl Iron Particle Types on the Structure and Performance of Magnetorheological Elastomers: A Frequency and Strain Dependent Study
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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390
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391
On Time-Dependent Rheology of Sutterby Nanofluid Transport across a Rotating Cone with Anisotropic Slip Constraints and Bioconvection
Published 2022“…The leading formulation is transmuted into ordinary differential formate via similarity functions. Five coupled equations with nonlinear terms are resolved numerically through the utilization of a MATLAB code for the Runge-Kutta procedure. …”
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392
BIOTREATMENT OF GTL PROCESS WATER AND PESTICIDES CONTAMINATED WATER USING PSEUDOMONAS AERUGINOSA: A COMPARATIVE STUDY
Published 2023“…Over 40% of the world's population suffers from water scarcity, a problem that is expected to get worse because of global warming and desertification. …”
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393
A computational method to characterize the missense mutations in the catalytic domain of GAA protein causing Pompe disease.
Published 2019“…These data are expected to serve as a platform for drug design against Pompe disease and will serve as an ultimate tool for variant classification and interpretations.…”
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394
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395
Proliposome tablets manufactured using a slurry-driven lipid-enriched powders: Development, characterization and stability evaluation
Published 2018“…Volume median diameter (VMD) and zeta potential significantly changed from 5.90 � 0.70 �m to 14.79 � 0.79 �m and from ?3.08 � 0.26 mV to ?…”
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396
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397
Greensporone C, a Freshwater Fungal Secondary Metabolite Induces Mitochondrial-Mediated Apoptotic Cell Death in Leukemic Cell Lines
Published 2018“…Treatment with GC suppressed constitutively phosphorylated AKT and downregulated expression of inhibitor of apoptotic proteins XIAP, cIAP-1, and cIAP-2. In summation to this, GC-treated leukemic cells upregulated protein expression of pro-apoptotic proteins, Bax with concomitant decrease in expression of anti-apoptotic proteins including Bcl-2 and Bcl-xL. …”
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398
Electrically conductive composites based on an elastomeric matrix filled with expanded graphite as a potential oil sensing material
Published 2014“…Slightly stretched films (by 4% of the original length) showed a response that was 12.5 times faster with respect to oil absorption than an un-stretched film. …”
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399
Impact of the COVID-19 lockdown on lifestyle behaviors and their association with personality among adults in Qatar: A cross-sectional study
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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400
Changes in dietary habits and eating behaviors during COVID-19 induced confinement: A study from Jordan
Published 2022“…Among these changes, they have increased (p < 0.05) the prevalence of fruit and vegetable, immune boosters, water, and hot beverage consumption, as well as decreased (p < 0.05) eating in restaurants and fatty food consumption, indicating a positive change. …”
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