Претраживање
Приказ резултата 641-646 од 646
Complementary methods for characterization of the corrosion products on the surface of Ag60Cu26Zn14 and Ag58.5Cu31.5Pd10 brazing alloys
(Walter de Gruyter Gmbh, Berlin, 2020)
Corrosion products formed on the surface of two silver brazing alloys after the potentiostatic polarization in 3.5% sodium chloride solution were characterized by the standard methods such as, the X-ray diffraction, ...
Structural, microstructural and mechanical properties of sintered iron-doped mullite
(Elsevier, Amsterdam, 2020)
The study of an effect of iron doping on the structural, microstructural and mechanical properties of sintered iron-doped mullite is presented. The results of phase composition, performed in detail by Mossbauer spectroscopy ...
A detailed UV-Vis spectral investigation of six azo dyes derived from benzoic- and cinnamic acids: experimental and theoretical insight
(Comptes Rendus Chimie, 2021)
Six donor-pi-acceptor azo dyes, with altered donor- (p-hydroxyphenyl-and naphthalene-2ol) and carboxylic based acceptor groups, were subjected to detailed solvatochromic and tautomeric investigation in different environments ...
The effect of incompletely condensed polyhedral oligomeric silsesquioxanes (POSS) on hybrid film adhesion
(Elsevier Sci Ltd, Oxford, 2020)
The objective of this study was to investigate the influence of polyhedral oligomeric silsesquioxane (POSS) structure on the adhesion behaviour of composite films onto a metallic surface. The composite films consisted of ...
Structural insight into the fiber dyeing ability: Pyridinium arylazo pyridone dyes
(Elsevier Ltd., 2021)
Herein, we report the synthesis and characterization of nine 6-hydroxy-4-methyl-3-pyridinium-2-pyridone based azo dyes, wherein, eight of them being novel. Used building blocks ensured water solubility of six dyes and made ...
Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition
(Academic Press, 2021)
Wheat bran is a by-product of wheat flour production used as a nutritious and economic feed ingredient, but since it possesses several anti-nutritional factors that entrap nutrients and interfere with digestion and absorption, ...