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2 c » 12 c (Expand Search), 22 c (Expand Search)
steer » steel (Expand Search)
nn decrease » _ decrease (Expand Search)
c decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
2 c » 12 c (Expand Search), 22 c (Expand Search)
steer » steel (Expand Search)
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861
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862
Numerical and wind tunnel investigation of Hot Air Recirculation across Liquefied Natural Gas Air Cooled Heat Exchangers
Published 2018“…Horizontal winglets were shown to be more effective than vertical winglets as they decreased intake and exhaust air temperatures by about 5�C and 8�C respectively and increased exhaust air velocity by 1.2 m/s. …”
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863
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864
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865
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866
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867
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868
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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869
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870
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871
Selective adsorption of carbon dioxide, methane and nitrogen using resorcinol-formaldehyde-xerogel activated carbon
Published 2017“…RF-ACX was used in the adsorption of CO2, CH4, and N2 gases. Adsorption/desorption isotherms of CO2, CH4, and N2 gases onto RF-ACX adsorbent were measured gravimetrically by a magnetic suspension microbalance at five different temperatures (20, 30, 40, 50 and 60 °C) in the pressure range of 0–1 MPa. …”
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872
Physico-mechanical Properties of Sustainable Building Material Based Gypsum and Recycled Polyethylene Waste
Published 2023“…Results proved the positive effect of the introducing of PET particles in the matrix of gypsum mortar, the lightening of this material but a decrease of mechanical properties was recorded comparing in to reference without polyethylene particles. …”
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873
Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines
Published 2023“…On the other hand, MeIQx was not detected in the samples cooked at 150 °C, it was only determined in the control group samples cooked at 250 °C. …”
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874
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875
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876
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877
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878
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879
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880