174 articles for “water properties”

Research ArticleOpen accessAll words, across the recordPreparation of Fluorine/Silicon Co-Modified Elastic Acrylate with Low Fluorine and High PerformanceYuan Zhihua, Xia Chunlei, Geng Ziye et al.The methyl acrylate was modified with hexafluorobutyl methacrylate (G02) and vinyl triethoxy silane (A-151) as modified monomers, Methyl Methacrylate (MMA) as hard monomer and Butyl Acrylate (BA) as soft monomer. Pre-emulsification, seed emulsion and semi-continuous synthesis process were adopted to the effects of the preparation process, the ratio of G02 and A-151 modified monomers, the amount of soft monomer and … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 1 · 4 Jan 2020 · 7,654 accessesView PDF Cite

Research ArticleOpen accessAll words, across the recordA Comparative Analysis on the Physiological Effects of the Physical and Chemical Properties of the Trihalomethanes on Nutrient Levels, Oxidative Stress and Sterol Compositions of Leaf Oils in Solanum Lycopersicum CultivarsBabatunde C. Akande, Olalekan S. Fatoki, James P. Odendaal et al.Trihalomethane group of disinfection by-products was used to evaluate the magnitude of physiological changes induced on nutrient levels, oxidative stress and phytosterol content in two tomato cultivars. The tomato cultivars were grown as potted plants in a greenhouse and exposed to the varying concentrations of trihalomethanes and organochlorines via irrigation water for a period of 30 days. The concentration levels … …American Journal of Agricultural and Biological Sciences, Vol. 13, Issue 1 · 11 May 2018 · 8,415 accessesView PDF Cite

Research ArticleOpen accessAll words, across the recordCorrelation Study Between Volume and Overall Acceptability of Cake with Properties of Hard Wheat FlourHanee Al-DmoorThe most important factor in cakes making is the availability of soft wheat flour. Sometimes cake flour is producing by milling hard wheat because the shortage of soft wheat flour. The aim of this study is to identify a specification for production cake flour from hard wheat which gives a high quality of cake products. Protein %, ash %, wet … …American Journal of Agricultural and Biological Sciences, Vol. 8, Issue 2 · 6 Jul 2013 · 7,894 accessesView PDF Cite

Research ArticleOpen accessAll words, across the recordOptical Properties and Sugar Content Determination of Commercial Carbonated Drinks using Surface Plasmon ResonanceW. Y.W. Yusmawati, H. P. Chuah, M. Y.W. MahmoodIn this study, an optical sensor based on Kretschmann SPR technique was used to detect the sugar content in commercial carbonated drinks. Three samples of carbonated drinks labeled as "Coke", "100 Plus" and "F&N Orange" have been chosen for angle scan SPR measurements. All the measurements were carried out at room temperature using He-Ne laser beam (632.8nm, 5mW) as a … …American Journal of Applied Sciences, Vol. 4, Issue 1 · 31 Jan 2007 · 8,786 accessesView PDF Cite