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71.
72.
大庆油田二、三次加密井层间渗透率差异较大 ,在这类注水井进行酸化解堵时需暂时堵住高渗透层 ,将酸液导向低渗透层。研制了一种水溶而酸不溶的暂堵剂CY 4 ,其组成为 :主剂聚合物 ,有效成分 95 % ,细度 2 0 0目 ;增强剂QZ ,加量 2 4 % ;溶解速率调节剂LHN ,加量 2 %~ 3%。暂堵剂CY 4为浅黄色颗粒 ,粒径 2~ 4mm ,密度 0 .9~ 1.1g/cm3 ,抗压强度 2 0MPa ,2 4小时水溶率 >98% ,酸溶率 <1%。暂堵剂CY 4由酸液携带进入井筒 ,自然选择进入高渗透层炮眼 ,形成暂时堵塞 ,酸化后恢复注水时堵塞物可被溶去。在大庆杏树岗油田 11口加密注水井酸化时应用暂堵剂CY 4 ,使注水压力下降 ,注水量增大 ,吸水层数、厚度增加 ,低渗透目的层吸水比例由 18%上升到6 4 %。图 2表 3参 1。 相似文献
73.
两种聚合物在多孔介质中的渗流特性 总被引:2,自引:1,他引:2
疏水缔合水溶性聚合物(HAWP)是大分子链中含有少量疏水基团的水溶性聚合物,在模拟某一油藏条件下,研究了HAWP和ASG两种不同类型聚合物溶液在多孔介质中的渗流特性。研究结果表明,由于HAWP分子疏水基团发生分子间缔合作用,形成动态物理交联网络,HAWP溶液表现出很强的流度控制能力;在远离注入端的多孔介质中,HAWP溶液比ASG溶液具有更高的抗冲刷性和降低孔隙介质渗透率的能力。两种聚合物溶液在多孔介质中表现出的不同渗流特性与聚合物的分子结构有密切关系。 相似文献
74.
Competitive Adsorption Between Sodium Caseinate and Oil-Soluble and Water-Soluble Surfactants in Oil-in-Water Emulsions 总被引:2,自引:0,他引:2
SUSAN E. EUSTON HARJINDER SINGH PETER A. MUNRO DOUGLAS G. DALGLEISH 《Journal of food science》1995,60(5):1124-1131
Competitive adsorption between sodium caseinate and either a water-soluble surfactant, Tween 60 (polyoxyethylene sorbitan monostearate—PSM) or an oil-soluble surfactant, Span 60 (sorbitan monostearate—SM) was studied in oil-in-water emulsions. Surfactants were present during homogenization. Surface concentration of protein in freshly prepared emulsions decreased as concentration of PSM or SM increased. However, only partial displacement of protein was observed with either surfactant. The reduction in protein surface concentration was greater in the presence of PSM. Interfacial protein composition was independent of surfactant type. In the absence of surfactant, preferential adsorption of β-casein occured in emulsions containing ≤1.0 wt % protein. On addition of surfactant preference for β-casein at the interface was reduced. 相似文献
75.
Oommen BS McMahon DJ Oberg CJ Broadbent JR Strickland M 《Journal of dairy science》2002,85(11):2750-2758
Low-moisture part-skim Mozzarella cheeses were manufactured from 2% fat milk and aged for 21 d. Treatments included cheeses made with one of three different strains of Lactobacillus delbrueckii ssp. bulgaricus in combination with a single strain of Streptococcus thermophilus. A fourth, control treatment consisted of cheeses made with only S. thermophilus. Although total proteolytic ability of these strains, as indicated by the o-phthaldialdehyde analysis, was similar in each of the three strains of L. bulgaricus, these strains exhibited different proteolytic specificities toward the peptide, alpha(s1)-CN (f 1-23). On the basis of their alpha(s1)-CN (f 1-23) cleavage patterns and a previously described classification, these strains were assigned to the groups I, III, and V. The objective of this study was to investigate the influence of lactobacilli proteolytic systems, based on specificity toward alpha(s1)-CN (f 1-23), on functionality of part-skim Mozzarella cheese. Moisture, fat, protein, salt-in-moisture, and moisture in nonfat substances content of cheeses made with groups I, III, and V strain were similar. Control cheese had a lower moisture content than did other treatments. Significant differences were observed in functional properties between cheeses manufactured using groups III and V strains. Cheeses made with groups I and III strains were similar in their meltability, hardness, cohesiveness, melt strength, and stretch quality. Meltability and cohesiveness increased with age, while melt strength and stretch quality decreased with age for all cheeses. Additionally, HPLC showed that total peak areas of water-soluble peptides derived from cleavage of alpha(s1)-CN (f 1-23) by different strains of lactobacilli could be highly correlated to meltability and stretch characteristics of cheeses made with those strains. 相似文献
76.
Surface activity of aqueous solutions of cellulose acetate (CA) with total degree of substitution (〈F〉) ranging from 0.58 to 0.80 was examined. Critical micelle concentration (CMC) of the aqueous CA solutions, determined from the polymer concentration dependence of surface tension (γ), is unequivocally determined by 〈F〉, and an increase in 〈F〉 of CA brings about a lowering of the CMC. From light scattering measurements on aqueous solutions of CA with 〈F〉 = 0.8 at 20°C, it was revealed that in the vicinity of the CMC the micelles in the solution consist of c. four CA molecules, which is very close to the value obtained by analysing the data obtained from the mass action model. The surface tension of aqueous solutions of CA (〈F〉 = 0.8) in the polymer concentration range above the CMC was c. 0.74 times that of pure water over the temperature range 0–80°C. 相似文献
77.
The water-soluble N-(2-hydroxy)propyl-3-trimethylammonium chitosan chloride (HTCC) was prepared by chitosan and glycidyl trimethyl ammonium chloride. Fourier-transform infrared spectroscopic analysis spectrum confirmed that glycidyl trimethyl ammonium chloride was grafted to the amino groups of chitosan via substitution reaction (Zhao et al., Int J Pharm 2010, 393, 268; Montazer and Afjeh, J Appl Polym Sci 2007, 103, 178). The obtained chitosan derivative was used to modify cotton fabrics for improving aqueous pigment-based inkjet printing and antibacterial properties. Scanning electron microscope images showed that HTCC was adhered onto the cotton fabrics surface and formed film structure. The K/S value on printed cotton substrates increased from 3.20 to 4.87, which indicated that higher color yield was achieved in this way. Modified samples performed better crocking fastness and laundering fastness than the control cotton fabrics. The line definition of modified cotton fabrics respectively, improved 16.5% and 12.6% in the warp and weft direction as the specified line width was 0.5 × 103 μm. Samples also showed good antibacterial potential, the inhibitory rate for Staphylococcus aureus and Escherichia coli were both more than 95% when the concentration of HTCC used in the pretreatment solution was 0.8%. The antibacterial effect was found to be durable for 20 laundering cycles. However, the hand feeling of modified cotton fabrics presented a slight decrease. © 2012 Wiley Periodicals, Inc. J Appl Polym Sci, 2012 相似文献
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