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121.
Very little data of minimum fluidization velocity at elevated temperatures of tapered bed are available in the literature. This study was undertaken to provide some data under elevated temperature conditions in tapered bed. Data on minimum fluidization velocity have been obtained experimentally for temperature up to 800 °C in case of 0.5 mm diameter of sand particles and up to 500 °C in case of 1 mm diameter of glass beads in tapered bed. An equation valid for the bed has been developed in terms of Archimedes number and Reynolds number. The experimental values for minimum fluidization velocity at elevated temperatures have been compared with the calculated values obtained from present equation and from earlier equations developed by other authors for ambient conditions in conventional (cylindrical) bed and tapered bed. Fairly good agreement was found to exist between the calculated (from present equation) and the experimental values.  相似文献   
122.
Depending on the type of goods and storage facilities available, perishable goods decay in different manners in terms of the initial point and rate of deterioration. The three‐parameter Weibull distribution is an excellent generalization of exponential decay, with the flexibility of modeling various types of deteriorations. Since inventory management of perishable goods involves expensive storage facilities, the retailer with small storage may have to rent a warehouse. In this paper, we discuss a two‐warehouse inventory model where deteriorations in the two warehouses follow independent three‐parameter Weibull distributions. Transfer of units is from the rented warehouse to the own warehouse, and incurs a positive cost per unit. Demand is a non‐decreasing linear function of time, shortages are backlogged and replenishment is instantaneous. A solution procedure for obtaining optimal values of initial inventory level and cycle time is presented. Sensitivity analysis is carried out. The effect of using other related deterioration distributions is illustrated.  相似文献   
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Plasmodium falciparum lysyl-tRNA synthetase (PfKRS) represents a promising therapeutic anti-malarial target. Cladosporin was identified as a selective and potent PfKRS inhibitor but lacks metabolic stability. Here, we report chemical synthesis, biological evaluation and structural characterization of analogues where the tetrahydropyran (THP) frame of cladosporin is replaced with the piperidine ring bearing functional group variations. Thermal binding, enzymatic, kinetic and parasitic assays complemented with X-ray crystallography reveal compounds that are moderate in potency. Co-crystals of Cla−B and Cla−C with PfKRS reveal key atomic configurations that allow drug binding to and inhibition of the enzyme. Collectively these piperidine ring scaffold inhibitors lay a framework for further structural editing and functional modifications of the cladosporin scaffold to obtain a potent lead.  相似文献   
125.
The Ni1?xMnxO (x?=?0.00, 0.02, 0.04 and 0.06) nanoparticles were synthesized by chemical precipitation route followed by calcination at 500?°C for 4?h. The prepared samples were characterized by energy dispersive analysis of X-rays (EDAX), powder X-ray diffraction (XRD), transmission electron microscopy (TEM), Raman spectroscopy, Fourier transform infrared spectroscopy (FT-IR) and vibrating sample magnetometer (VSM). Rietveld refinement of XRD data confirms the structural phase purity and XRD patterns are well indexed to NaCl like rock salt fcc crystal structure with Fm-3m space group. The particle size of Mn doped samples is found to be less than that of pure NiO sample. However, the particle size increases slightly on increasing the Mn concentration due to surface/grain boundary diffusion. The vibrational properties of the synthesized nanoparticles were investigated by Raman and FT-IR spectroscopy. The results of room temperature magnetization (M-H) and temperature dependent magnetization (M-T) measurements are explained with a core-shell model. The synthesized nanoparticles show weak ferromagnetic and super-paramagnetic like behavior at room temperature.  相似文献   
126.
We examine an inflationary scenario in Bianchi Type V space-time for a barotropic fluid distribution with variable bulk viscosity and decaying vacuum energy density. We observe that the matter density ρ, the coefficient of bulk viscosity ζ and the expansion θ all diverge at τ = 0. The spatial volume increases with time, representing an inflationary scenario. The deceleration parameter q < 0 for barotropic, dust and radiation dominated models representing an accelerated universe, while for a stiff fluid distribution q > 0 corresponding to a decelerated universe. The vacuum energy density Λ decreases with time. The entropy per unit volume is proportional to the absolute temperature. The energy conditions (weak, dominant and strong) are discussed for the model. The reality condition ρ + p ≥ 0 is violated for the inflationary model due to the presence of a scalar field (φ). We also discuss the importance of Bianchi Type V model where the anisotropy dies away during the inflationary era. We also calculate the inflationary parameters and compare the results with the Planck data and discuss their compatibility with anisotropy and BAO estimates. The cosmological constant Λ is a function of time without break general covariance. We also discuss the bounds of the model, how the model isotropizes, where the fluid goes after inflation and how viscosity may realize a graceful exit from inflation to a radiation dominated era.  相似文献   
127.
Transactions of the Indian Institute of Metals - Dissimilar welds of steel and aluminium alloys have an inherent problem of the vast difference in solid solubility which questions their integrity....  相似文献   
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129.
The aim of the study was to develop Gluten free (GF) muffins at par with wheat flour muffins in terms of quality. Finger millet flour (FM) and whey protein concentrate (WP) blends were made in the ratio of 100:0, 95:5, 90:10 and 85:15. As the level of WP increased in the blends from 0 to 15 %, there was a decrease in peak, hot and cold paste viscosities. Muffins made with the blend 90:10 had a highest volume and overall quality scores among the blends. Hence the blend 90:10 was optimized. The improving effects of additives were evident in the texture profile analysis of muffins as additives decreased hardness and increased springiness values. The combination of FM:WP 90:10 + Distilled glycerol monostearate + Hydoxypropylmethylcellulose brought about significant improvement in the quality of the muffins. The GF muffins were immunochemically validated and was found safe for inclusion in the diet of celiac disease patients.  相似文献   
130.
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