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Приказ резултата 51-60 од 73
Nanotubular oxide layers formed on the ti-based implants surfaces-application and possible damages: a review
(Savez inženjera metalurgije Srbije, Beograd, 2018)
Implant surface properties define the interaction of the implant with the surrounding tissue. To obtained advanced biological, mechanical and physical properties, metallic implants are often exposed to different kinds of ...
Characterization of tantalum coatings deposited using vacuum plasma spray process / Karakterizacija tantal prevlake deponovane vakuum plazma sprej procesom
(Engineering Society for Corrosion, Belgrade, Serbia, 2018)
Tantalum is a very popular material for the industry as a whole because of very important characteristics such as: high melting point, significant thermal and electrical conductivity, high toughness and resistance to ...
Characterisation of the nanotubular oxide layer formed on the ultrafine-grained titanium
(Savez inženjera metalurgije Srbije, Beograd, 2018)
Commercially pure titanium (cpTi) and titanium alloys are metallic implant materials usually used in dentistry and orthopaedics. In order to improve implant properties, Ti-based materials may be surface modified by different ...
Mechanical and structural features of Nb coating layers deposited on steel substrates in a vacuum chamber / Mehaničke i strukturne karakteristike slojeva prevlake Nb deponovane u vakuumu
(Engineering Society for Corrosion, Belgrade, Serbia, 2018)
In this paper analyzed was the influence of implementation of inert Ar gas and a mixture of inert plasma Ar / He gases in a vacuum chamber on the deposition of reactive niobium (Nb) powder. The aim of this paper was to ...
Anodization of Ti-based materials for biomedical applications: A review
(Association of Metallurgical Engineers of Serbia, 2016)
Commercially pure titanium (cpTi) and titanium alloys are the most commonly used metallic biomaterials. Biomedical requirements for the successful usage of metallic implant materials include their high mechanical strength, ...
Selection of lactic acid bacteria strain for simultaneous production of α- and β-galactosidases / Izbor mlečnokiselinske bakterije za istovremenu proizvodnju α- i β-galaktozidaza
(Engineering Society for Corrosion, Belgrade, Serbia, 2016)
Galactosidases are group of enzymes gaining increasing attention in recent times due to the fact they catalyse hydrolysis of galatose-containing oligosaccharide, which reduce digestibility of various food and feed products. ...
NUMERICAL, ANALYTICAL AND EXPERIMENTAL DETERMINATION OF REMAINING LIFE OF A PIPE WITH AN AXIAL CRACK / NUMERIČKO, ANALITIČKO I EKSPERIMENTALNO ODREĐIVANJE PREOSTALOG VEKA CEVI SA OSNOM PRSLINOM
(Society for Structural Integrity and Life (DIVK), 2023)
Numerical and analytical methods are applied to determine the remaining life of oil rig pipe with an axial crack.
Analytical expressions for surface cracks are used to calculate stress intensity factors for different crack ...
Farmaceutski preparati i opojne droge kao kontaminirajuće supstance površinskih i otpadnih voda / PHARMACEUTICAL PREPARATIONS AND ILLICIT DRUGS AS CONTAMINATING SUBSTANCES OF SURFACE AND WASTEWATER
(Zastita Materijala, 2018)
Prisustvo farmaceutskih preparata i opojnih droga u otpadnim, površinskim i podzemnim vodama
predstavlja ozbiljan problem po zdravlje ljudi. Razlog za to je činjenica da ova jedinjenja poseduju
biološku aktivnost, lako ...
Crane stoppages risk assessment / Procena rizika zastoja dizalica
(Society for Structural Integrity and Life (DIVK), 2022)
According to available literature, safety at work and productivity of cranes are a necessary and insufficiently researched topic. Both research directions are closely related because they depend on the number and type of ...
BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE / SOK OD BOROVNICE INKAPSULIRAN NA MALTODEKSTRINU: UTICAJ NA OSOBINE BELE ČOKOLADE
(University of Novi Sad, Institute of Food Technology, 2023)
The lower content of phenolic compounds in white chocolate makes this confectionery product unhealthier and, thus, adequate for enrichment compared to other types of chocolates like dark or milk. Less phenolics in white ...