Showing 741 - 760 results of 1,774 for search '(( i na decrease ) OR ( 10 ((steel decrease) OR (((mean decrease) OR (a decrease)))) ))*', query time: 0.19s Refine Results
  1. 741
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    Combined influence of temperature and flow rate of feeds on the performance of forward osmosis by Hawari, Alaa H.

    Published 2016
    “…The experimental results also showed that the membrane flux increased by 93.3% due to temperature increase from 20 to 26 °C and the flow rate from 1.2 to 3.2 L/min using a 0.5 M NaCl solution as the draw solution and distilled water as the feed solution (FS).…”
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  3. 743

    Sulfobetaines Meet Carboxybetaines: Modulation of Thermo- and Ion-Responsivity, Water Structure, Mechanical Properties, and Cell Adhesion by Danko M.

    Published 2019
    “…The total nonfreezable water content decreases with the amount of carboxybetaine segment in the hydrogel feed and the compression moduli were in a range of 0.7-1.6 MPa. …”
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  4. 744

    Experimental and Theoretical Investigation on Bond Behavior of Tensile Lap Spliced Basalt Fiber Reinforced Polymer Bars in High Strength Concrete Beams by Eltantawi, Islam Reda Mohamed

    Published 2020
    “…Basalt fiber reinforced polymer (BFRP) reinforcements are a possible replacement for corroding conventional steel bars. …”
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    The Behavior Of Molasses As A Microbial Nutrient In The Absence Of Microbes by Khairy, M.

    Published 2000
    “…In this work the effect of molasses, as a bacterial nutrient, on the pH and surface tension of the aqueous phase, IFT, and phase behavior after one week contact time was studied at 60°C. The results have shown that the pH value, surface tension of molasses solution, and the IFT were decreased as the molasses concentration increased. …”
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  13. 753

    Plant growth, metabolism and adaptation in relation to stress conditions v. Effects of salinity on the fatty acids of germinating flax, cotton and castor bean seeds by Younis, M. E. [محمود الباز يونس]

    Published 1987
    “…In the three seeds, salinization with 0.5% and 1.0% NaCI led to decreases or increases in the contents of certain fatty acids. …”
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