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E-beam lithography and dry processing for submicron fabricationKhaleque, Ferdouse January 1990 (has links)
No description available.
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Recent innovations in the woolen and worsted industry of the United StatesPerles, Benjamin Max January 1961 (has links)
Thesis (Ph.D.)--Boston University. / This is an essay about entrepreneurial behavior in the woolen and worsted industry, which is presently in an important period of transition. For many years prior to World War II the industry lay dormant, generating no major fundamental technological or other changes. A significant post-war cluster of innovations materialized, however, which has fomented a revolution, a novel state of affairs for the traditionally conservative industry. In the study of these innovations the approach of J.A. Schumpeter and W.R. Maclaurin has been employed. These men have emphasized the role of innovation in a dynamic economy.
Descriptive material has been written, principally in technical publications, concerning mechanical, chemical, corporate, and locational changes. In areas of this study which are concerned with such description the author has drawn heavily from these sources, providing appropriate documentation. These written sources have been supplemented by the writer's personal observations of the subject matter.
The most significant portion of the work concerns behavior of entrepreneurs. Although some case studies have been made in other industries, it is the belief of the author that this type of research is unique in the woolen and worsted industry. Because of the lack of documentary material concerning entrepreneurial behavior, most of the information has been derived from personal interviews. In every case the principals and their close associates were interviewed. All findings were cross-checked in discussion with other personnel of the concern, few of whom have been given proper documentary credit. It is believed that the case histories present a fair and accurate picture and that the conclusions drawn from these are valid.
We have thus analyzed the far-reaching changes in the industry since World War II. There have been more important changes during this period than at any time since the invention of the automatic loom and (excluding this one invention) since the original development of the industry on a factory basis. [TRUNCATED]
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Iron oxide phase development and related magnetic phenomena in a glass-magnetite system /Gupta, Subodh Chandra January 1970 (has links)
No description available.
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The development of cotton spinning and weaving industries in Hong Kong, 1946-1966.Mok, Ching-heng, Marina. January 1968 (has links)
Thesis (M.A.)--University of Hong Kong, 1969. / Typewritten.
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The development of cotton spinning and weaving industries in Hong Kong, 1946-1966Mok, Ching-heng, Marina. January 1968 (has links)
Thesis (M.A.)--University of Hong Kong, 1969. / Also available in print.
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The manufacture of high temperature superconducting tapes and filmsRichardson, Kurt Antony January 1996 (has links)
No description available.
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Numerical study of viscoelastic flow problems in injection mouldingSatō, Tōru January 1993 (has links)
No description available.
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The computer aided design and manufacture of cutting patterns on crystal glasswareEdwards, P. R. January 1987 (has links)
No description available.
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Chemical composition and flavour development of cocoa products by thermal and enzymatic technologiesMiralles-Garcia, J. January 2008 (has links)
A novel technology to process traditional chocolate-making ingredients has been investigated with the main objective to promote the generation of key chocolate odorant volatiles as a part of the commercial interest of the industrial partner to create a new line of natural products with intense chocolate flavour. The novel technology is based on the thermal generation of flavours (non-enzymatic browning) using a closed-batch reactor that is able to hold six bars of overpressures, speeding up the aromatic reactions, and the use of enzymes to increase the flavours precursors. Pilot scale experiments were carried using sugars, cocoa powder and water in various ratios and were submitted to temperatures from 70°C to 130°C during various reaction times (1 to 10 hours) reaching over pressures from 0.2 to 3.5 bars. The assessment of the evolution of the products obtained was carried out chemically and sensorially. Chemically, using a laboratory-developed headspace solid phase microextration gas chromatography mass spectrometry (HS-SPME-GC-MS) methodology and sensorially with a trained panel of tasters. Temperatures of 130°C with enzymatic pre-treatment of the cocoa resulted with the highest generation of volatiles scoring the maximum in the aromatically but on the other hand 90°C, without enzymatic pre-treatment, had the best taste evaluation.
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The effects of seasoning on the chemistry of cooperage oakwoodHowlett, Stewart Peter January 1996 (has links)
No description available.
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