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1.
The calculation of the rheological parameters of fresh cement pastes plays a key role in understanding the rheology of cement-based mixes. Because cement paste is not a simple Bingham fluid, a suitable nonlinear model must be found for characterizing its flow. A test system in which the rotational speed or shear rate can be changed in multiple steps is regarded as a suitable rheological test protocol because the paste reaches a steady state. Furthermore, theoretical derivations show that the solution of the Couette inverse problem corresponding to the modified Bingham model and the Herschel–Bulkley (H-B) model is complex. However, a comparative analysis revealed that the yield stress of fresh paste could easily be obtained through a calculation process based on a Parabolic model. This study presents the complete calculation procedure for this model. The influence of the plug flow is considered, and test points with low minimum shear stress (τmin) are excluded. Finally, the accuracy of the proposed method is verified through comparisons with the results obtained using mini-cone slump tests. These results show that the dynamic yield stress calculated using the expression of the Couette inverse problem based on the Parabolic model in consideration of the plug flow is very close to the yield stress obtained using the mini-cone slump flow test. This proves that the proposed method could precisely characterize the dynamic yield stress of cement pastes.  相似文献   
2.
为探明影响芝麻酱贮藏稳定性的关键工艺和核心指标,比较了炒制工艺(焙炒温度、时间)、不同原料处理方式(脱皮与未脱皮)、磨酱次数等关键工艺条件,测定其离心析油率、沉降析油率等贮藏稳定性指标以及粒径、比表面积等物化特性,通对不同工艺条件下各指标的变化进行分析归纳以及相关性分析,阐明加工工艺与贮藏稳定性之间的相关性。结果表明:芝麻的焙炒时间对酱体沉降析油率影响显著,焙炒时间延长析油率呈现先下降趋势,后趋于平稳,焙炒温度对芝麻酱沉降析油率影响不显著,但是温度不宜超过230 ℃,否则产品有焦糊味,研究发现芝麻酱离心析油率与30、60、90 d的沉降析油率的相关系数分别为0.966、0.955、0.967,呈现极显著正相关,离心析油率与芝麻酱的中位径D50、平均粒径Dav值也为显著正相关,相关系数为0.952和0.913,但是与比表面积S/V呈现负相关,相关系数为?0.930。另外,对比了脱皮芝麻和未脱皮芝麻加工成芝麻酱的离心析油率和黏度,发现芝麻皮的存在可以提高酱体黏度而有利于稳定贮藏,降低离心析油率,综合来看,在焙炒温度220 ℃,焙炒时间20 min,磨酱次数3次,离心析油率为3.34%,该条件下加工的芝麻酱的离心析油率最低,稳定性最佳。  相似文献   
3.
以洋葱浆馕为研究对象,分别探讨单硬脂酸甘油酯、大豆磷脂、α-淀粉酶和甘油4种改良剂对其感官评分和硬度的影响,以硬度为响应值,通过响应面分析法确定复配改良剂的最佳组合。结果表明,与对照组相比,单一改良剂均能改善洋葱浆馕的感官和硬度,延缓馕老化的速率。各因素添加量对洋葱浆馕硬度的影响主次顺序均为:α-淀粉酶>单甘酯>甘油>大豆磷脂。4种改良剂的最佳组合为:单甘酯添加量0.45%、大豆磷脂添加量0.62%、α-淀粉酶添加量0.06%、甘油添加量2.03%,对应的感官评分为90.92分,硬度为1190.72 g。通过验证实验,按此组合添加的洋葱浆馕感官评分为91.28分,硬度为1142.29 g。与对照组相比,感官评分增加了10.66分,硬度减小了621.61 g。与单一改良剂相比,复配改良剂在感官评分,硬度和延缓老化速率方面具有一定优势,能明显改善洋葱浆馕的品质,对延长洋葱浆馕货架期具有重要意义。  相似文献   
4.
采用流变扫描、凝胶强度、核磁共振、扫描电子显微镜等,探究明胶对鸡肉糜3D打印成型稳定性的影响。结果表明,不同明胶添加量(0%、2%、4%、6%、8%,以肉质量计)的鸡肉糜均表现出剪切稀化行为,具备3D打印可行性。明胶增强了体系的黏度和凝胶强度,提高了鸡肉糜3D打印成型稳定性,但过高的明胶添加量会影响物料的挤出,降低打印样品的形状精度。当明胶添加量为4%时,样品表现出良好的精度和成型稳定性,此时打印后形状塌陷率为2.46%。对添加4%明胶的3D打印样品进行蒸煮品质评价,发现3D打印会使样品的蒸煮损失增大,但质构特性得到适当改善。  相似文献   
5.
以热干面为主要研究对象,以煮制温度、煮制时间、煮制水中盐含量、芝麻酱与芝麻香油配比这4个因素为主要研究因素,研究出热干面的最佳制作工艺。通过单因素实验得出4个因素中具有代表性的3个水平进行正交实验,利用感官实验对9组实验样品进行感官评分,结合模糊数学分析方法得出模糊综合得分。根据综合得分可知对热干面产生影响的因素的主次顺序依次为:煮制水中盐含量>煮制温度>煮制时间>芝麻酱与芝麻香油的配比。正交实验结果表明,热干面制作的最佳组合为A3B3C1D1,即将热干面放入含盐量为0.5%的沸水中,用100℃的温度煮9 s后,再加入用芝麻香油按照1∶1比例调节的芝麻酱,其他配料不变,在此工艺下做出的热干面芝麻酱酱香浓郁、色泽均匀、软硬适口。  相似文献   
6.
正面银浆由银粉、玻璃成分和粘合剂等组成,根据硅光伏电池的电阻构成、正面银浆各组分的特性对烧结时银浆料与硅基体的物理化学变化进行了分析。正面银浆选用密度高的球形银粉,Pb-Te系玻璃,烧结后栅线有足够大的高宽比,增加线条横截面积,使细栅线体电阻(Rf)达到最小值;烧结时还原生成铅和碲单质及其化合物,与硅基体形成共晶导电夹层,使前接触电阻(Rfc)达到最小值;硅太阳能电池的串联电阻(Rs)变小了,光电转换效率就得到提高。  相似文献   
7.
以高性能混凝土用胶凝材料为研究对象,研究了粉煤灰、矿粉在不同养护湿度和温度下对水泥浆体变形性能的影响规律。结果表明:饱水养护时,粉煤灰的掺入降低了水泥浆体的水养膨胀变形;养护温度升高、粉煤灰掺量增加,水泥浆体水养膨胀变形降低幅度增大,但不同水养温度下掺入矿粉对水泥浆体膨胀变形无明显影响;密封养护时,掺入粉煤灰可有效抑制水泥浆体的自收缩,但矿粉掺入会增大水泥浆体自收缩;干燥养护时,掺入粉煤灰对水泥浆体有一定的减缩作用,而矿粉的掺入会增大水泥浆体的干燥收缩。  相似文献   
8.
The understanding of compressive and tensile behaviors of polypropylene fiber-reinforced cemented paste backfill (FR-CPB) play crucial roles in the successful implementation of reinforcement technique in underground mine backfilling operations. However, very limited studies have been performed to gain insight into the evolution of compressive and tensile behaviors and associated mechanical properties of FR-CPB under various curing temperatures from early to advanced ages. Thus, this study aims to investigate the time (7, 28, and 90 d)- and temperature (20°C, 35°C, and 45°C)-dependence of constitutive behavior and mechanical properties of FR-CPB. The obtained results show that pre- and post-failure behaviors of FR-CPB demonstrate strongly curing temperature-dependence from early to advanced ages. Moreover, the pseudo-hardening behavior is sensitive to curing temperature, especially at early ages. Furthermore, the mechanical properties including elastic modulus, material stiffness, strengths, brittleness, cohesion, and internal friction angle of FR-CPB show increasing trends with curing temperature as curing time elapses. Additionally, a predictive model is developed to capture the strong correlation between compressive and tensile strength of FR-CPB. The findings of this study will contribute to the successful implementation of FR-CPB technology.  相似文献   
9.
Beardless barb is a common fish species used in fermentation of fish paste Ka-pi-plaa. Autolytic profile of beardless barb muscle showed the maximum autolysis was at 50 °C, at both acidic and alkaline pH values. With augmentation concentration of NaCl, autolytic activity slightly decreased. Endogenous proteinases isolated from fish muscle in crude extract forms were also characterised. The acidic proteinases had optimum activity at pH 3.0 and 50°C, and they showed higher proteolytic activity than the alkaline proteinases which were optimally active at pH 9.0 and 50 °C. Proteinases in peak at pH 3.0 were inhibited by pepstatin A, but those in peak at pH 9.0 were highly inhibited by PMSF, TLCK and soybean trypsin inhibitor, suggesting that both aspartic and serine proteinases were existed in beardless barb muscle. The proteinases were stable in pH range of 2.0-5.0 but unstable at the temperatures higher than 40 °C. NaCl suppressed the proteolytic activity, ATP activated the proteinase activity, while CaCl2, MgCl2 and CoCl2 exhibited no influence on the activity. The results implied that cathepsin D is the predominant proteinase responsible for autolysis in beardless barb. The findings were useful to improve the processing and qualities of Ka-pi-plaa product using beardless barb as raw material.  相似文献   
10.
Superplasticizers have become an integral ingredient in the formulation of concretes. After 40?years, their use and dosage remain uncertain due to variations in their compositions and those of cement. In addition, the substitution of cement by supplementary cementitious materials having different chemical compositions exacerbates the problem without counting the multiplicity of superplasticizers to choose from. The present work consists of a study of the rheological and mechanical properties of cementitious systems containing slag and various types of superplasticizers. The tests were carried out on pastes, mortars and concretes incorporating slag in partial cement replacement and four superplasticizers types, polynaphthalene sulphonate (PNS) and three polycarboxylates (PC). The results of this study demonstrate that the viscosity and the yield stress increase with the rate of incorporation of the slag. The air increases with the polycarboxylates but this effect is less perceptible in the presence of the slag. Polycarboxylates improve workability more than PNS. The use of polycarboxylates reduces the viscosity and the yield stress. The compressive strength of concretes containing slag is low at early age but high at long run. They exhibit good resistances to scaling. The permeability to chloride ions is considerably reduced in the presence of the slag independently of the type of superplasticizer, suggesting good durability of these concretes in potentially aggressive external environments.  相似文献   
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