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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
111

Characterization of spherical boron nitride-filled greases for thermal interface material applications

Acharya, Ashwini. January 2006 (has links)
Thesis (M.S.)--State University of New York at Binghamton, Thomas J. Watson School of Engineering and Applied Sciences, Systems Science and Industrial Engineering Department, 2006. / Includes bibliographical references.
112

Possibilities to Vary the Functional Properties of Yellow Cheese by Using Different Vegetable Fats

Lejonklev, Johan January 2009 (has links)
No description available.
113

Mémoire sur les substances végétales qui se rapprochent du camphre, et sur quelques huiles essentielles

Dumas, Jean,Baptiste January 1900 (has links)
Mémoire : Sciences : Paris, Faculté des sciences : 1832. / Titre provenant de l'écran-titre.
114

Recherches sur la digestion des matières grasses suivies de Considérations générales sur la Nature et les Agents du travail digestif /

Blondot, Nicolas. January 1900 (has links)
Thèse : Sciences : Université, Faculté des sciences de Paris : 1855. / Titre provenant de l'écran-titre.
115

Flammability characterization of fat and oil derived phase change materials

White, Jason Franklin. Suppes, Galen J. January 2005 (has links)
The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Title from PDF of title page (University of Missouri--Columbia, viewed on February 12, 2010). Thesis advisor: Dr. Galen J. Suppes. Includes bibliographical references.
116

Quantifying single oil-particle interactions in aqueous media /

Aston, David Eric, January 2001 (has links)
Thesis (Ph. D.)--University of Washington, 2001. / Vita. Includes bibliographical references (p. 95-103).
117

Factors affecting the structure and oil content of steamed-and-fried instant noodles

朱翠珊, Chu, Tsui-shan. January 2000 (has links)
published_or_final_version / Botany / Master / Master of Philosophy
118

Instability of earnings from oilseed exports of Nigeria

Ibigbami, Peter Olusoji, 1940- January 1968 (has links)
No description available.
119

Analysis of edible oils by Fourier transform near-infrared spectroscopy

Li, Hui, 1970- January 2000 (has links)
Fourier transform near-infrared (FT-NIR) spectroscopy was investigated as a means of quantitative analysis of edible fats and oils. Initially, a method of simultaneously determining the cis and trans content, iodine value and saponification number of neat fats and oils using a heated transmission flow cell was developed. Two partial least squares (PLS) calibrations were devised, a process-specific calibration based on hydrogenated soybean oil and a more generalized calibration based on many oil types, the latter able to analyze oils from a variety of sources accurately and reproducibly. Methodology for the quantitative determination of the peroxide value (PV) of edible oils using a novel glass-vial sample handling system was subsequently developed, based on the stoichiometric reaction of triphenylphosphine with hydroperoxides to form triphenylphosphine oxide. The PV calibration was derived using PLS regression, and the results of a validation study demonstrated that PV could be quantitated accurately if a normalization routine was used to compensate for the inherent dimensional variability of the vials. The vial sample handling system was then used in the development of PLS IV calibrations for the process analysis of commercial oil samples, and these samples were also used to evaluate a global IV calibration devised by Bomem Inc. The discriminant features available through PLS were shown to enhance the accuracy of the IV predictions by facilitating the selection of the most appropriate calibrations based on the spectral characteristics of closely related oils. The predictions obtained using the global IV calibration provided clear evidence that a generalized calibration based on a large and varied selection of oils could provide a means of IV determination by FT-NIR spectroscopy. Subsequently, a generalized FT-NIR trans calibration was developed and shown to yield trans values that were in good agreement with those obtained by the AOCS mid-FTIR single-bounce hori
120

A novel and rapid method to monitor the autoxidation of edible oils using Fourier transform infrared spectroscopy and disposable infrared cards /

Russin, Ted Anthony January 2002 (has links)
A novel and rapid method was developed to monitor the autoxidation of edible oils by Fourier transform infrared (FTIR) spectroscopy with the use of disposable polymer infrared (PIR) cards having a microporous polytetrafluoroethylene (PTFE) sample substrate. Under conditions of mild heating (~58°C) and aeration, both model triacylglycerols (TAGS) and edible oils applied onto the PIR cards underwent rapidly accelerated oxidation. In order to compare the oxidative stability of samples on the PIR cards in terms of the time required to reach a peroxide value (PV) of 100 mequiv/kg oil, matching the end-point measured in the standard active oxygen method (AOM), an absorbance slope factor (ASF) was determined to relate changes in hydroperoxide (ROOH) absorbance (peak maximum found within the range of 3500--3200 cm-1 ) to PV. Similar ASF values were found for the four edible oils tested (safflower, canola, sunflower, and extra virgin olive oil), permitting determination of a pooled, universally applicable ASF value of 0.0526 mAbs/PV.

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