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1.
《Advanced Powder Technology》2022,33(6):103595
Ceria (CeO2) particles are prevalent polishing abrasive materials. Trivalent lanthanide ions are the popular category of dopants for enriched surface defects and thus improved physicochemical properties, since they are highly compatible with CeO2 lattices. Herein, a series of dendritic-like mesoporous silica (D-mSiO2)-supported samarium (Sm)-doped CeO2 nanocrystals were synthesized via a facile chemical precipitation method. The relation of the structural characteristics and chemical mechanical polishing (CMP) performances were investigated to explore the effect of Sm-doping amounts on the D-mSiO2/SmxCe1?xO2?δ (x = 0–1) composite abrasives. The involved low-modulus D-mSiO2 cores aimed to eliminate surface scratch and damage, resulting from the optimized contact behavior between abrasives and surfaces. The trivalent cerium (Ce3+) and oxygen vacancy (VO) at CeO2 surfaces were expected to be reactive sites for the material removal process over SiO2 films. The optimal oxide-CMP performances in terms of removal efficiency and surface quality were achieved by the 40% Sm-doped composite abrasives. It might be attributed to the high Ce3+ and VO concentrations and the enhancement of tribochemical reactivity between CeO2SiO2 interfaces. Furthermore, the relationship between the surface chemistry, polishing performance as well as the actual role in oxide-CMP of the D-mSiO2/SmxCe1?xO2?δ abrasives were also discussed. 相似文献
2.
《Advanced Powder Technology》2022,33(12):103855
In a narrow channel, the apparent relative viscosity of a suspension with finite-size particles is strongly dependent on its microscopic particle arrangement. Relative viscosity increases when suspended particles flow near the channel wall; thus, a suspension in a narrow channel does not always exhibit the same rheological properties even if the concentration is the same. In this study, we focus on the inertia and concentration of particles in a narrow channel and consider their effects on the microscopic particle arrangement and macroscopic suspension rheology. Two-dimensional pressure-driven suspension flow simulations were performed using a two-way coupling scheme, and normalized particle density distribution (PDD) were implemented to consider their particle arrangements. The results demonstrated that the velocity profiles for the particle suspension were changed by the Reynolds number and particle concentration because of the interactions between particles according to the power-law index. These changes affected the particle equilibrium positions in the channel, and the subsequent changes in solvent layer thickness caused changes in the macroscopic apparent viscosity. The behavior of microscopic particles played important roles in determining macroscopic rheology. Thus, we have confirmed that a normalized PDD can be used to estimate and assess the macroscopic rheology of a suspension. 相似文献
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再生骨料混凝土是一种环保材料,然而由于再生骨料的固有缺陷,导致其很难在结构工程中推广应用。纳米二氧化硅作为一种混凝土辅助胶凝材料,已经在普通混凝土中得到了充分的研究,但其用于改性再生骨料混凝土的研究较少。利用万能试验机、扫描电镜及X射线衍射仪,从工作性能、抗压性能、抗拉性能和微观形貌等方面,分析了不同掺量纳米二氧化硅对再生骨料混凝土改性的影响,深入探讨了利用纳米二氧化硅对再生骨料混凝土进行改性的可行性。试验结果表明:纳米二氧化硅具有高活性和填充效应,促进了水泥的水化反应,对再生骨料混凝土早龄期抗压性能提升明显;此外,纳米二氧化硅由于其颗粒尺寸较小,填充了再生骨料的微裂纹和孔隙,降低了再生骨料混凝土的脆性,对再生骨料混凝土后龄期抗拉性能提升显著。值得注意的是,纳米二氧化硅具有团聚效应,需要采用减水剂和预拌的方法提升其工作性能,从而推广其适用性。 相似文献
5.
Anisse Pereira Hong C. Lee Robert Lammert Jr. Cailyn Wolberg Jr. Danyi Ma Chad Immoos Federico Casassa Iksoon Kang 《International Journal of Food Science & Technology》2022,57(3):1814-1823
This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield. 相似文献
6.
《Journal of dairy science》2022,105(5):3926-3938
Sensory and physical properties of 2 lemon-flavored beverages with 5% and 7.5% wt/wt nonfat dry milk (NFDM) at pH 2.5 were studied during storage. The 2 beverages had similar volatile compounds, but the 5% NFDM had higher aroma and lemon flavor, with a preferred appearance by consumers due to the lower turbidity and viscosity. After 28 d of storage at 4°C, lemon flavor decreased in the 5% NFDM beverage but was still more intense than the 7.5% one. During 70 d of storage, no microorganisms were detected, and the beverages were more stable when stored at 4°C than at room temperature according to changes of physical properties measured for appearance, turbidity, color, particle size, zeta potential, rheological properties, and transmission electron microscopy morphology. Findings of the present study suggest that NFDM may be used at 5% wt/wt to produce stable acidic dairy beverages with low turbidity when stored at 4°C. 相似文献
7.
采用Gleeble-2000热模拟试验机对Mn18Cr18N高氮奥氏体不锈钢进行高温拉伸试验,利用扫描电镜-能谱仪对拉伸试样断口形貌及断口附近的显微组织进行观察,用Thermo-Calc软件计算试验钢的相变及析出相,研究了Mn18Cr18N高氮奥氏体不锈钢的高温力学性能。结果表明,试验钢的第Ⅰ脆性区>1200 ℃,第Ⅲ脆性区为850~950 ℃,未出现第Ⅱ脆性区,第Ⅰ脆性区的出现主要是在加热过程中试验钢由γ奥氏体向δ铁素体转变引起的,第Ⅲ脆性区的出现是因为沿晶析出M23C6、M2(C, N)等硬脆相引起的;试验钢的抗拉强度随着拉伸温度升高而降低,断面收缩率在1000~1200 ℃温度范围内逐渐增大并表现出极佳的热塑性,断面收缩率均在70%以上,温度超过1200 ℃后断面收缩率急剧下降;Mn18Cr18N高氮奥氏体不锈钢的热锻温度应选择在1000~1150 ℃之间,在此温度范围内试验钢的断面收缩率均在70%以上,并且可以避开第Ⅰ与第Ⅲ脆性区。 相似文献
8.
研究了Ti-5Al-4Zr-10Mo-3Cr合金经过β相区固溶(880 ℃)、不同温度时效(540~620 ℃)处理后次生α相(αs)析出形貌及其对力学性能的影响。结果表明:随着时效温度由540 ℃升高至620 ℃,合金中析出αs相片层厚度由0.030 μm增加到0.142 μm,屈服强度由1353 MPa降低至1074 MPa,断后伸长率由2.5%升高至11.4%,即时效析出的微米级片层αs能够显著调控合金的力学性能。此外,时效温度升高使合金的拉伸断裂由沿晶脆性断裂为主转变为韧窝穿晶为主的韧性断裂方式。Ti-5Al-4Zr-10Mo-3Cr合金时效析出的片层状αs相的厚度大于0.1 μm,合金的断后伸长率≥6%。当时效温度为600 ℃时,合金的硬度为387 HV10,抗拉强度为1182 MPa,伸长率为8.5%,具有良好的强塑性匹配。 相似文献
9.
采用叠轧焊接方法制备Al/IF钢多层复合材料,随后进行300~450 ℃退火处理,并对叠轧态和退火态的微观结构及力学性能进行分析。结果表明:叠轧态Al/IF钢多层复合材料的抗拉强度介于纯Al和IF钢之间,断裂总延伸率相对较低,退火后Al和IF钢层的硬变均高于其原材料;随着退火温度的增加,抗拉强度逐渐降低,断裂总延伸率呈先增加后减小的趋势,在350 ℃退火时,复合材料的综合力学性能最优。退火温度对Al/IF钢多层复合材料力学性能的影响主要体现在对Al层的影响上。 相似文献
10.
采用动态硫化方法制备了混炼型聚氨酯橡胶(MPU)/聚十二内酰胺(PA 12)热塑性硫化胶(TPV),通过控制动态硫化时间探究了该TPV的动态硫化历程,同时研究了不同动态硫化阶段共混物的物理机械性能和动态力学性能。结果表明,随着动态硫化时间的延长,MPU/PA 12 TPV逐步完成相转变,在温度和剪切作用下,MPU相由连续相转变为分散相,而PA 12则由分散相转变为连续相;随着动态硫化时间的延长,MPU/PA 12共混物的储能模量升高,损耗模量降低,损耗因子减小。此外,随着动态硫化时间的延长,MPU/PA 12共混物的综合力学性能提高。 相似文献