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a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
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High temperature thermal stability of innovative nanostructured thin coatings for advanced tooling
Published 2014“…The main problem with steel, isthat itexhibits a relatively low hardness (below 10 GPa) which strongly decreases upon annealing above about 600 K.Thus, the majority of modern tools are nowadays coated with hard coatings that increase the hardness, decrease the coefficient of friction and protect the tools against oxidation. …”
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1124
Control of the antagonistic effects of heat-assisted chlorine oxidative degradation on pressure retarded osmosis thin film composite membrane surface
Published 2021“…The chlorine oxidative degradation is optimized in terms of chlorine exposure (a factor of both exposure time and chemical dosage), solution pH, and the subsequent heating time. …”
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1125
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Association between antioxidant metabolites and N-terminal fragment brain natriuretic peptides in insulin-resistant individuals.
Published 2024“…Moreover, we revealed notable associations between NT-proBNP levels and antioxidant metabolic pathways, particularly those related to glutathione metabolism, in insulin-resistant, but not insulin-sensitive individuals. The significant decrease in NT-proBNP observed in individuals with insulin resistance may be attributed to a direct or indirect enhancement in glutathione production, which is regarded as a compensatory mechanism against oxidative stress. …”
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1132
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Simulation and Optimization of an LNG Plant Cold Section
Published 2018“…Heavy hydrocarbons, primarily condensate (C5+) leaving the fractionation unit, can be either sold or sent to a close by refinery for further processing. …”
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1134
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Burden of disease attributable to suboptimal diet, metabolic risks and low physical activity in Ethiopia and comparison with Eastern sub-Saharan African countries, 1990-2015: findi...
Published 2018“…While the age-adjusted proportion of all-cause mortality attributable to CMU decreased significantly between 1990 and 2015, it increased from 10.8% [95% UI: 8.8-13.3] to 14.5% [95% UI: 11.7-18.0] for dietary risks and from 17.0% [95% UI: 15.4-18.7] to 24.2% [95% UI: 22.2-26.1] for metabolic risks. …”
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