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1.
新型Gemini阳离子表面活性剂的合成和性能(1):从长链烷基二甲基胺及其盐酸盐和环氧氯丙烷合成双烷基双季铵盐阳离子 总被引:37,自引:0,他引:37
概述了从长链烷基二甲基叔胺及其盐酸盐和环氧氯丙烷或其他连接剂在温和条件下合成新型双烷基双季铵盐型阳离子表面活性剂的方法,产品的表面活性以及烷基链长、连接基团结构对产物表面活性的影响。 相似文献
2.
Characterization and Food Application of an Amperometric Needle-Type L-Lactate Sensor 总被引:1,自引:0,他引:1
There have been increasing needs for biosensing in the food industry because it is accurate, rapid and efficient. A needle-type L-lactate sensor with a three-layer membrane system which uses lactate oxidase as the biological component was prepared. The sensor had an optimum pH around 9–10 and an optimum temperature at 45 C. The current response was stable over 40 days and specifically responded to L-lactic acid. The sensor gave accurate L-lactate measurements in kimchi and yogurt of 187.4 ± 4.1 and 734.1 ± 34.5 mg/dL, similar to those of a spectrophotometric L-lactate kit. 相似文献
3.
NAOTO AZUMA TETSUO MIYAZAKI KENJI FUEKI ISAO SAKAGUCHI SHIN-ICHI HIRANO 《Journal of the American Ceramic Society》1986,69(1):19-22
Cleavage of the O–H bond in quartz was studied by Fourier transform infrared spectroscopy and ESR spectroscopy. When quartz single crystals and fused silica glass are γ-irradiated at 77 K, hydrogen atoms are produced by rupture of O–H bonds. The initial efficiency of O–H bond cleavage in quartz single crystals, i.e. the initial yield of H atoms, was three times as great as that in fused silica glass, although the concentration of O–H bonds in quartz single crystals (70 ppm) is much lower than that in fused silica glass (4000 ppm). The efficiency of O–H bond cleavage in quartz single crystals indicates that energy transfer from the irradiated single crystal to the O–H bonds takes place effectively at 77 K. The efficiency of O–H bond cleavage decreases with increasing γ-ray dose, i.e. with increasing amounts of radiation-induced defects in quartz single crystals. When the radiation-induced defects are removed by annealing the irradiated quartz single crystal at 773 K, the O–H bonds are ruptured again as effectively as for a fresh quartz single crystal. The distance of the energy transfer, estimated by a target model, is ∼15 nm. 相似文献
4.
KENJI HAYASHI TAKUJI OKUGAWA YOSHIAKI KOZUKA SATOSHI SASAKI KAZUNORI IKEBUKURO ISAO KARUBE 《Journal of food science》1996,61(4):736-740
Direct measurements of hypoxanthine (Hx) in fish flesh were carried out using a sardine and a grunt twice with the same fish, and the average of 10 successive measurements (from 120 sec to 480 sec after pressing the probe against fish tissue) was taken as the Hx concentration by direct measurement. Results with two nearby tissues of one sample were 42.9 ± 4.9 μM and 42.6 ± 2.6 μM for the sardine, and 639 ± 33 μM and 598 ± 29 μM for the grunt. For sardine, Hx results from this direct method did not agree well with perchloric acid extraction measurements, but they were much better for grunt. 相似文献
5.
Mechanism of inactivation of heat-tolerant spores of Bacillus stearothermophilus IFO 12550 by Rapid Decompression 总被引:1,自引:0,他引:1
ISAO HAYAKAWA SOICHI FURUKAWA AKIHIRO MIDZUNAGA HIROSHI HORIUCHI TAICHI NAKASHIMA YSUAKU FUJIO YUKIO YANO TSUYOSHI ISHIKURA KADZUO SASAKI 《Journal of food science》1998,63(3):371-374
The effect of three rapid decompression methods to clear the mechanism of inactivation of heat tolerant spores of Bacillus stearothermophilus IFO 12550 was investigated. Pressurization of the spores at 200 MPa and 75°C for 60 min caused a kill of 104 CFU/mL by the link-motion system but the nonrotational rod valve and E.G. seal methods gave a kill of about 103 CFU/mL. Sterilization was due to the physical breakdown of spore coat, and was induced by its physical permeability of water at high pressure and temperature. Rapid decompression by the link-motion system at 200 MPa decreased the D-value of the spores from 3000 min (100°C, one atmosphere) to 6 min, 11 min, and 17 min at 95, 85, and 75°C, respectively. 相似文献
6.
Microparticulation by Jet Mill Grinding of Protein Powders and Effects on Hydrophobicity 总被引:4,自引:0,他引:4
A method was studied for microparticulation of protein for use as fat substitutes by superfine grinding. A jet mill produced particles <3 μm from egg white, casein and soybean hull. Microparticulation by grinding of egg white was easier than with casein or soybean hull. Hydrophobicity of casein increased by grinding to super fine particles but little or no effect was observed on soybean hull and egg white. 相似文献
7.
A kinetic study was performed on the combined effect of monolaurin and heat on the death of Escherichia coli. The following results were obtained: (1) Monolaurin was about eleven times more active than that of sodium laurate; (2) Temperature enhanced the effect of monolaurin. True enthalpyentropy compensation effect was shown in this death reaction. The value of 341.9°K was obtained from the formula of ΔH*= Tc ·ΔS*+ b and 331.5°K from Arrhenius plots as a compensation temperature; (3) The apparent minimum enhancing concentration of monolaurin ranged from 0.0056 mM to 0.013 mM, varying with the heating temperature. It may be concluded from the results of this study that the enhancing effect of monolaurin on the thermal death of E. coli corresponds to that of the amphoteric surfactant type (S type) agent defined in our previous report. 相似文献
8.
KEINOSUKE MATSUMOTO TOSHIAKI SAKAGUCHI TOMOOMI WAKE 《Expert Systems》1985,2(3):134-138
Abstract: This paper proposes a method of fault diagnosis of power systems based on a knowledge-based approach. It makes use of information on relays and circuit breakers. The feature of this method is that the relay sequence is represented by a logical circuit. In this circuit the following two relations are represented; a logical relation between inputs and output of a gate and a connective relation between logical gates. These two relations are expressed by production rules in the knowledge base. When the information from relays and circuit breakers is given to the logical circuit, faulty components are pointed out. 相似文献
9.
FOOD PRESERVATION WITH NONTRADITIONAL ANTIMICROBIAL AGENTS 总被引:4,自引:0,他引:4
ISAO SHIBASAKI 《Journal of Food Safety》1982,4(1):35-58
10.
NOBUYUKI HAYASHI ISAO HAYAKAWA YUSAKU FUJIO 《International Journal of Food Science & Technology》1992,27(5):565-571
The relationship between the flow properties of soy protein isolate (SPI) at 140°C, measured using an extrusion viscometer, and changes in the hydration state were investigated. The state of the water in SPI was analysed by measurement of the freezable water content using differential scanning calorimetry (DSC) and by spin-spin relaxation rate (R2 ) measurements using pulsed nuclear magnetic resonance (NMR). The dependence of the flow properties on the state of water was indicated by the correspondence between the water content at which the flow characteristics of molten SPI changed, and the critical water content indicated by DSC measurement of the minimum freezable water content, and by the inflection point in NMR measurement of the spin-spin relaxation rate (R2 ). 相似文献