Showing 461 - 480 results of 1,827 for search '(( 3 1 decrease ) OR ( 10 ((meet decrease) OR (((a decrease) OR (mean decrease)))) ))*', query time: 0.29s Refine Results
  1. 461

    Spectral and Structural Properties of High-Quality Reduced Graphene Oxide Produced via a Simple Approach Using Tetraethylenepentamine by Alkhouzaam A.

    Published 2022
    “…GO nanosheets, produced using a modified Hummers? method, were functionalized using two different GO:TEPA ratios (1:5 and 1:10). …”
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    Community structure and activity of a highly dynamic and nutrient-limited hypersaline microbial mat in Um Alhool Sabkha, Qatar by Al-Thani, Roda

    Published 2014
    “…We investigated the chemical composition, the microbial activity and biodiversity of the four main layers (L1-L4) in the photosynthetic mats. Chlorophyll a (Chl a) concentration and distribution (measured by HPLC and hyperspectral imaging, respectively), the phycocyanin distribution (scanned with hyperspectral imaging), oxygenic photosynthesis (determined by microsensor), and the abundance of photosynthetic microorganisms (from 16S and 18S rRNA sequencing) decreased with depth in the euphotic layer (L1). …”
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    A Prospective Association of Nut Consumption with Cognitive Function in Chinese Adults aged 55+ _ China Health and Nutrition Survey. by Li, M

    Published 2018
    “…The unadjusted cognitive score decreased by 0.29 (95% CI 0.22-0.28) with one-year aging during 1997-2006. …”
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    RIGOROUS SIMULATION AND OPTIMIZATION OF THE COLD SECTION IN A REAL LNG PLANT: UPFRONT NITROGEN REMOVAL AS PROCESS ENHANCING CONCEPT by MKACHER, HAJER

    Published 2023
    “…This section is comprised of the refrigeration cycles (C3MR or SMR, etc.), fractionation unit, nitrogen removal unit (NRU), and helium extraction unit. …”
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    A cost effectiveness analysis of salt reduction policies to reduce coronary heart disease in four Eastern Mediterranean countries by Mason, Helen

    Published 2014
    “…Methods and Findings: Three policies to reduce dietary salt intake were evaluated: a health promotion campaign, labelling of food packaging and mandatory reformulation of salt content in processed food. …”
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