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The authorities of the standards organization International Organization of Standardization (ISO) advocate mastering any uncertainties in all parts of the industrialization process. In the three-dimensional (3D) measurement process, uncertainty is usually obtained at the end of a battery of tests. It is defined as a whole because it includes several types of errors, known systematic components, unknown systematic components and random components. Automated calculations of uncertainty can be made based on statistics. This method is based on statistical concepts, which are in accordance with “The Guide to the expression of the uncertainty in measurement” (GUM). It also enables us to generate uncertainties on the verification of ISO specifications (or specs in the ISO directives). In the course of this article, a usage will be presented that takes the knowledge of uncertainties into account: this usage will help the operator to take a decision on the conformance of a mechanical part in reference to its conformance to geometric tolerance.  相似文献   
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Sisal fibers were subjected to various chemical and physical modifications such as mercerization, heating at 100 °C, permanganate treatment, benzoylation and silanization to improve the interfacial bonding with matrix. Composites were prepared by these fibers as reinforcement, using resin transfer molding (RTM). The mechanical properties such as tensile, flexural and impact strength were examined. Mercerized fiber-reinforced composites showed 36% of increase in tensile strength and 53% in Young’s modulus while the permanganate treated fiber-reinforced composites performed 25% increase in flexural strength. However, in the case of impact strength, the treatment has been found to cause a reduction. The water absorption study of these composites at different temperature revealed that it is less for the treated fiber-reinforced composites at all temperatures compared to the untreated one. SEM studies have been used to complement the results emanated from the evaluation of mechanical properties.  相似文献   
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This paper deals with the min-max and min-min Stackelberg strategies in the case of a closed-loop information structure. Two-player differential one-single stage games are considered with one leader and one follower. We first derive necessary conditions for the existence of the follower to characterize the best response set of the follower and to recast it, under weak assumptions, to an equivalent and more convenient form for expressing the constraints of the leader’s optimization problem. Under a standard strict Legendre condition, we then derive optimality necessary conditions for the leader of both min-max and min-min Stackelberg strategies in the general case of nonlinear criteria for finite time horizon games. This leads to an expression of the optimal controls along the associated trajectory. Then, using focal point theory, the necessary conditions are also shown to be sufficient and lead to cheap control. The set of initial states allowing the existence of an optimal trajectory is emphasized. The linear-quadratic case is detailed to illustrate these results.  相似文献   
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The stability of water-soluble antioxidant in orange and carrot juice was studied on a kinetic basis during thermal (75–120 °C) and high pressure (100–800 MPa; 30–65 °C) treatments. The water soluble antioxidant capacities of both orange and carrot juice, determined using the TEAC number, increased for the first 60 min and 90 min of thermal treatment respectively. These increases can be described by a first order reaction model. The increases in antioxidant capacity became sharper as the temperature was increased, and the estimated Ea values were 79.00±7.83 and 40.46±8.43 kJ mol–1 respectively for orange and carrot juice.During the high pressure treatments, a decrease in TEAC number was noticed for the antioxidant capacity of orange juice, and an increase in TEAC number for carrot juice. A first order reaction model was applied to estimate the rate constants. At all of the temperatures studied, the antioxidant capacity of orange juice decreased more quickly as the pressure was increased. On the other hand, the increase in the antioxidant capacity of carrot juice was slowed down by a pressure increase at temperatures above 40 °C.  相似文献   
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Due to European environmental regulations, solvent-borne wood coating systems have to be replaced by water-borne and high solid coatings. Thorough research is yet needed to replace the traditional solvent-borne systems by water-borne paints and stains for exterior wooden joinery. In this article the penetration of paint primers and wood stain base-coats (solvent-borne and water-borne as well as high solids and hybrid systems) in wood is discussed. Penetration is an important factor for the durability of a coating and thus the protection of the wood. For the image capturing a confocal scanning lasermicroscope (CSLM) was used. Penetration was measured using two methods. Further statistical analysis was done to determine the factor that influenced the penetration the most.
Quantitative Schätzung der Eindringtiefe von Holzanstrichen auf Wasserbasis in Holz mittels eines konfokalen Lasermikroskops und Bildanalyse
Zusammenfassung Gemäß europäischer Umweltverordnungen müssen Farben auf Lösemittelbasis durch Anstriche mit Wasser als Lösemittel und hochfestem Anstrich ersetzt werden. Gründliche Forschung ist jedoch notwendig, um die traditionellen Systeme auf Lösemittelbasis zu ersetzen durch wasserlösliche Anstriche und solche für Außenverwendung. In diesem Beitrag wird die Eindringtiefe der Grundierungen und Anstrichsysteme in Holz diskutiert (Anstriche auf Lösemittelbasis, wasserlösliche Systeme sowie hochfeste und Hybridsysteme). Eindringtiefe ist ein wichtiger Faktor für die Dauerhaftigkeit einer Farbschicht und somit für den Schutz des Holzes. Für die Bilderzeugung wurde ein konfokales Lasermikroskop verwendet. Die Eindringtiefe wurde unter Anwendung zweier Methoden gemessen. Weitere statistische Analysen wurden durchgeführt, um den Faktor zu bestimmen, der die Eindringtiefe am stärksten beeinflusste.

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