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1.
Preference for saltiness is learned by oral exposure to salt taste; however, some data suggest a role for bodily sodium and potassium levels on salt taste preferences as well. The objective was to investigate whether encapsulated sodium and potassium supplementation lead to altered salt taste responses among adults with high blood pressure on a low sodium and low potassium diet. Twenty-six participants with untreated upper-range prehypertension or stage 1 hypertension were on a fully controlled low sodium and low potassium diet (both targeted at 2 g/day) for 13 weeks. Participants received capsules with sodium (3 g/d), potassium (3 g/d), or placebo, for 4 weeks each, in randomized order in a double blind crossover design. Sensory evaluation was done before and after each supplementation period and involved ratings of pleasantness and intensity in different salt (NaCl) concentrations in food and water, desire-to-eat salty food, and detection threshold for NaCl. Neither sodium supplementation nor potassium supplementation led to alterations in salt taste responses in food and water, and did not affect detection threshold (P = 0.59). There was no clear role for sodium or potassium supplementation on desire-to-eat salty food. In addition, we did not find effects of reduced oral exposure to salt over weeks, through the sodium-reduced diet, on salt taste preferences, in contrast to earlier studies. In conclusion, the results of this study suggest preference for saltiness is independent of changes in bodily sodium or potassium levels. 相似文献
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3.
在实验室条件下对用丙烯腈-苯乙烯共聚物在硫酸存在下的水解磺化产物(HSAS)处理的泥浆性能进行了评定。HSAS处理的泥浆有较小的滤失性,较好的耐盐和抗高温性。 相似文献
4.
A. Moropoulou N. Kouloumbi G. Haralampopoulos A. Konstanti P. Michailidis 《Progress in Organic Coatings》2003,48(2-4):259-270
Susceptibility of stone to salt decay is directly related to its microstructural and mechanical characteristics. In the present work, a porous stone from a quarry in Cyprus was examined. Samples of this stone were consolidated and protected with certain conservation materials. The modification of microstructural characteristics of the stone was evaluated by mercury intrusion porosimetry, while its mechanical characteristics were measured by compressive and bending strength tests. From these data, the susceptibility of Cyprus stone to salt (NaCl) decay was estimated. The values of crystallization pressure of NaCl were calculated and compared to the experimentally measured compressive and tensile strength of the stone, in order to examine the probability of stone disruption due to salt crystallization. The development of the phenomenon after coarse pores’ filling with crystals, i.e. crystallization of salts in capillaries or mechanical failure of the stone, was determined by thermodynamic analysis. Additionally, artificial weathering tests of marine salt spray were performed for the evaluation of stone’s durability after the conservation. The treated stone proved to be resistant to salt decay, as it presented ameliorated microstructural and mechanical characteristics, concerning decay due to soluble salt crystallization. The most possible thermodynamic scenario was small pores repletion with crystals, avoiding mechanical failure of the stone. 相似文献
5.
The optical and thermal properties of prepared poly(ethylene oxide)/MnCl2 films were studied as a function of MnCl2 concentration at room temperature. The observed optical energy gap (Eopt) and energy gap tail (ΔE) were determined from the measured absorption spectra. It was found that the optical energy gap decreases with MnCl2 concentration, and the absorption coefficient reduces sharply at concentration of 5 wt% MnCl2 compared with the neat PEO. Differential scanning calorimetry (DSC) measurement shows that the heat of fusion increases with the MnCl2 concentration, while the melting point decreases. Correlation between the observed optical energy gap and heat of fusion is presented. 相似文献
6.
White-salted cheeses were prepared from ultrafiltered (UF) cows' milk and salted to give final salt-in-moisture (SM) levels of 2.5, 3.2 and 4.0%. The cheeses were stored at 5°C and 10°C for up to 15 weeks. The microflora was dominated by lactic acid bacteria (LAB) but some mould growth was evident within 15 weeks at all SM levels and both temperatures. Levels of water-soluble nitrogen (WSN), attributed to chymosin activity, increased significantly with time, the rate being inversely proportional to the SM level and increasing with storage temperature. Similar effects were noted for trichloroacetic acid-soluble nitrogen (TCA-SN) and free amino acid (FAA) levels, both of which would also be affected by bacterial protease activity. The proteolytic activity was reflected by changes in the hardness and fracturability of the cheeses. 相似文献
7.
依据GB/T14001标准,阐述了制盐生产环境因素的识别,重要环境因素的评定及其控制.同时指出了消除重要环境因素的影响,保护环境是实施污染预防的有效途径. 相似文献
8.
Zinc dust and manganese powder as pigments were incorporated in epoxy-polyamide and butyl titanate medium, with different pigment volume concentration (PVC) ranging from 20 to 74. These protective coatings were coated on sand blasted mild steel substrates and immersed in 3 wt.% sodium chloride solution and the corrosion current was measured by the Tafel extrapolation method. From the corrosion current produced by these primers, the optimum level of the pigments in these binders was identified. Thus the protective performance of optimised primers was evaluated on a sand blasted mild steel surface by the Tafel polarisation method in 3 wt.% sodium chloride solution, over different periods of time. The results were found to be comparable with the salt spray test and galvanic current measurements. The manganese powder used for this investigation showed that it could be used as an alternative to zinc powder for metal rich primers. 相似文献
9.
云应盐矿区通过新旧盐井更替、改造井身结构、完善分采工艺等技术措施,提高了老采区的资源回收率,实现了对老采区的挖潜改造。 相似文献
10.
吐哈神泉地区钻井液技术 总被引:1,自引:1,他引:0
吐哈神泉地区钻井过程中,由于盐膏层的污染,引起长井段划眼、卡钻、甚至井眼报废等复杂事故。介绍了该地区井不同井段的钻井液配方、维护处理措施及钻井液性能控制范围。现场应用结果表明,该钻井液体系抑制能力、抗盐膏污染能力、携砂能力强,满足了该地区不同井段钻井施工的要求。 相似文献