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1.
Colour extension properties of individual pigments and effects on shades of foundations in cake form
AKIRA TSUGITA TAKASHI FUKISHIMA TOHRU YONEYA YASUSH INISHIJIMA 《International journal of cosmetic science》1985,7(1):15-27
The mechanism of colour change during the pigment dispersion process and during powder application to the skin surface was studied by examining the colour extension properties of Yellow. Red , and Black iron oxides in white powder bases. A new measure for the evaluation of the degree of colour extension was devised. This measure corresponded well with human visual sensation, and was found to be useful for comparing the rates of colour extension of pigments. The rate of colour extension of pigments was found to vary in the order: Yellow acicular Red granular Red Black. This result explains colour darkening and the change towards reddish tones during the pigment dispersion process, because Yellow extends fully in the early stage of the process but Red , especially in granular form, and Black continue to extend even in the later stage. Acicular Red iron oxide is more favourably employed than the granular form to attain sufficient colour extension of foundations with lower energy expenditure, and to decrease the discrepancy between the cake colour and the colour of applied powder.
Le développement des oxydes de fer et effet sur les nuances des fonds de teint compacts 相似文献
Le développement des oxydes de fer et effet sur les nuances des fonds de teint compacts 相似文献
2.
DAISUKE HIRAMATSU KAZUMA TSUJIKAWA TAKASHI UEDA MASAFUMI FUJITA HIROAKI ISHIZUKA MASASHI OKUBO HIDEYUKI HACHIYA JUNJI MORI DAI NOZAKI DAISUKE IWASHITA TADASHI TOKUMASU 《Electrical Engineering in Japan》2017,198(2):39-49
Fractional‐slot windings are widely used in rotating machines in order to improve the output voltage waveform, increase the design flexibility, and gain many other advantages. However, fractional‐slot windings are known to produce different harmonic components such as an even order and/or fractional number of space flux harmonics compared to integral‐slot windings. These harmonics may increase stray losses and cause stator core vibration. This paper describes an analysis of space flux harmonics and proposes new winding methods such as “novel interspersed windings” to reduce these harmonic components. The proposed winding methods were verified by numerical analysis and model tests. 相似文献
3.
TOSHIO HIRAI KOICHI NIIHARA TAKASHI GOTO 《Journal of the American Ceramic Society》1980,63(7-8):419-424
A thermo gravimetric study of the oxidation behavior of chemically vapor-deposited amorphous and crystalline Si3 N4 (CVD Si3 N4 ) was made in dry oxygen (0.1 MPa) at 1550° to 1650°C. The specimens were prepared under various deposition conditions using a mixture of SiCl4 , NH3 , and H2 gases. The crystalline CVD Si3 N4 indicated a parabolic oxidation kinetics over the whole temperature range, whereas the amorphous CVD Si3 N4 changed from a parabolic to a linear law with increased temperature. The oxidation mechanism is discussed in terms of the activation energy for the oxidation and the microstructure of the formed oxide films. 相似文献
4.
TAKASHI YAHAGI 《International journal of control》2013,86(3):581-596
This paper deals with the optimum design of linear multivariate sampled-data control systems, Section 2 is concerned with the design of such control systems which are optimum on the basis of deadbeat performance. This design procedure is general and can be applied similarly to any deterministic inputs such as step, ramp, etc. Section 3 is concerned with such control systems with respect to an integral form performance criterion. It is desired that the performance index takes the form of an integral, especially when the state variables of a control system are continuous with respect to time. For this reason, the minimum integral control is considered here. The performance limits for such systems optimized for a deterministic input are considered in §4, and some interesting theorems are proved by using the w-transform. 相似文献
5.
KATSUNOBU KONISHI KŌJI INOUCHI TOSHIO YOSHIMURA TAKASHI SOEDA 《International journal of systems science》2013,44(11):1265-1278
This paper is concerned with the problem of identifying parameters in stochastic systems described by single-input single-output linear discrete-time equations. A stable estimation error system is developed by using the extended Kalman filter technique and the concept of strictly positive real transfer function. The identifier corresponding to the estimation error system is constructed, and the convergence of parameter estimates to the exact values is proved under some bounded conditions. It is shown that the recursive maximum likelihood identifier and the recursive extended least squares identifier are obtained by neglecting the correction terms in the proposed identifier. Numerical examples for a fourth-order system are presented to illustrate the effectiveness of the proposed method. 相似文献
6.
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8.
Information filtering is an intelligent function that selects the relevant messages and items of use or interest to the user from a large amount of incoming information. This function has become very important for the rapid development of network technology. This article focuses on information filtering for the management of emergency situations. We believe that special purpose-built "information filtering systems" should be developed to cope with the problem of information overload in emergency management. In this article, we first investigated features of information in emergent situations and then proposed an information filtering system for emergency management. The proposed system is composed of two parts: causal analysis and information classification. A prototype system has been developed and its effectiveness was evaluated by experiments. 相似文献
9.
SHIN-ICHI IWAI TAKASHI WATANABE ICHIRO MINATO KIYOSHI OKADA† HIDEKI MORIKAWA 《Journal of the American Ceramic Society》1980,63(1-2):44-46
Thermal decomposition of mullite into corundum was investigated using a high-temperature X-ray single-crystal camera equipped with a gas-flame furnace and by scanning electron microscopy and electron probe microanalysis (EPMA). When heated to ∼1750°C, mullite decomposed to corundum by the liberation of the SiO2 component with topotaxial relations of:
Thus, it was considered that, when mullite decomposed into corundum, their oxygen close-packed planes were almost preserved. The SEM photographs showed that the crystals of the developed corundum are prismatic and ∼5 μm wide. The EPMA showed that the phase boundary between mullite and developed corundum is discontinuous. 相似文献
- (1)
(310)
mull ∥(001)cor ; [001]mull ∥[110]cor - (2)
(130)
mull ∥(001)cor ; [001]mull ∥[110]cor - (3)
(110)
mull ∥(001)cor ; [001]mull ∥[110]cor
Thus, it was considered that, when mullite decomposed into corundum, their oxygen close-packed planes were almost preserved. The SEM photographs showed that the crystals of the developed corundum are prismatic and ∼5 μm wide. The EPMA showed that the phase boundary between mullite and developed corundum is discontinuous. 相似文献
10.
TAKAHIRO WATANABE HIROSHI AKIYAMA SOHEILA MALEKI HIROHITO YAMAKAWA KEN IIJIMA FUMINORI YAMAZAKI TAKASHI MATSUMOTO SATOSHI FUTO FUMIHIRO ARAKAWA MASATOSHI WATAI TAMIO MAITANI 《Journal of Food Biochemistry》2006,30(2):215-233
A qualitative method for detection of peanuts in foods using polymerase chain reaction was developed. A universal primer pair CP 03‐5′/CP 03‐3′ was designed to confirm the validity of the DNAs for PCR. The plant‐specific amplified fragments were detected from 13 kinds of plants using the universal primer pair. In addition, for the specific detection of peanuts with high sensitivity, the primer pair agg 04‐5′/agg 05‐3′ was designed to detect the gene encoding the peanut agglutinin precursor. The primer pair specifically generates a 95‐bp amplified fragment from peanut genomic DNA. Five hundred femto grams of peanut genomic DNA can be detected using the established method. The same qualitative results were obtained from both model processed and nonprocessed food samples containing 0.001, 0.01 and 0.1% of peanut. Moreover, it was shown that the trace amount of peanut in the commercial food products could be qualitatively detected using this method. The reproducibility and applicability of the proposed methods were verified in a six‐laboratory collaborative study. 相似文献