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Приказ резултата 181-187 од 187
Stimuli-Sensitive Hydrogel Based on N-Isopropylacrylamide and Itaconic Acid for Entrapment and Controlled Release of Candida rugosa Lipase under Mild Conditions
(Hindawi Ltd, London, 2014)
Stimuli responsive pH- and temperature-sensitive hydrogel drug delivery systems, as those based on N-isopropylacrylamide (NiPAAm) and itaconic acid (IA), have been attracting much of the attention of the scientific community ...
Improvement of cavitation resistance of composite films using functionalized alumina particles
(Savez hemijskih inženjera, Beograd, 2018)
Composite films having the UV cured Bis-GMA (Bisphenol A glycidylmethacrylate)/TEGDMA (triethylene glycol dimethacrylate) as a matrix and the ferrous oxide doped alumina (Al2O3 Fe) based particles were prepared and subjected ...
A Spontaneous Cervical Epidural Hematoma Mimicking a Stroke: A Challenging Case
(Elsevier USA, 2019)
Background: A spontaneous cervical epidural hematoma (SCEH) is a rare occurrence, with < 500 cases reported to date. Clinically, it usually presents with quadriparesis, but in extremely rare cases it can present with ...
Mixed-ligand Mn-II and Cu-II complexes with alternating 2,2 '-bipyrimidine and terephthalate bridges
(International Union of Crystallography, 2015)
The novel polymeric complexes catena-poly[[diaquamanganese(II)]-mu-2,2'-bipyrimidine-kappa N-4(1),N-1':N-3,N-3'-[diaquamanganese(II)]-bis(mu-terephthalato-kappa O-2(1):O-4)], [Mn-2(C8H4O4)(2)(C8H6N4)(H2O)(4)](n), (I), and ...
Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill / Uticaj sojinog mleka na nutritivna, antioksidativna, reološka i teksturalna svojstva čokolade proizvedene u kugličnom mlinu
(Association of Chemical Engineers of Serbia, 2011)
Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of ...
Functional fermented whey carrot beverage - qualitative, nutritive and techno-economic analysis
(Ars Docendi, Bucharest, 2018)
The main objectives of the paper were to investigate the possibility of use of carrot juice in the production of functional fermented whey based beverage, to simulate and economically evaluate the production process and ...
Experimental Investigation of Microstructure and Phase Transitions in Ag-Cu-Zn Brazing Alloys
(Springer, 2018)
Microstructure and phase transitions of selected brazing alloys from the Ag-Cu-Zn ternary system were investigated. Four ternary alloys with silver content in the compositional range from 25 to 60 wt.% were studied using ...