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Numerical simulation of the plunge stage in friction stir welding alloys EN AW 2024 T 351 and EN AW 7049A T 652 / Numerička simulacija faze probijanja postupka zavarivanja trenjem mešanjem legura EN AW 2024 T 351 i EN AW 7049A T 652
(Univerzitet u Novom Sadu - Fakultet tehničkih nauka - Institut za proizvodno mašinstvo, Novi Sad, 2011)
This paper investigates the plunge stage using numerical modeling. Change of temperature and plunge force have been analyzed during the plunge stage of the FSW procedure for high hardness aluminum alloys EN AW 2024 T 351 ...
Waste reduction algorithm used as the case study of simulated bitumen production process
(Association of the Chemical Engineers of Serbia, 2011)
Algoritam za redukciju otpada (eng. waste reduction algorithm – WAR) jeste metodologija
koja se može koristiti za procenu potencijalnog uticaja tehnoloških procesa na životnu
sredinu. Analizom pojedinačnih stupnjeva ...
Mreža bežičnih senzora za merenje vibracija na građevinskim objektima
(Društvo Metrologa Srbije, 2011)
Nedestruktivno praćenje stanja građevinskih objekata se bazira na merenju vibracija objekata pri dinamičkim ispitivanjima ili u toku njihove eksploatacije. U ovu svrhu se sve više koriste mreže bežičnih senzora (WSN) koje ...
Solid state synthesis of extra phase-pure Li4Ti5O12 spinel
(Belgrade : International Institute for the Science of Sintering, 2011)
Extra phase-pure Li4Ti5O12 spinel with particle sizes less than 500 nm was synthesized by solid state reaction of mechanochemicaly activated mixture of nano anatase and Li2CO3 for a very short annealing time, 4 h at 800°C. ...
DETERMINATION OF THERMAL CONDUCTIVITY OF THE INSULATION MATERIALS USING NUMERICAL CALCULATION OF THE PRESSURE INCREASE
(Materials Research Society of Serbia, Crna Gora, 2011)
In the paper is presented the possibility of determination thermal conductivity for the
insulation materials, which are used in the tanks for liquid carbon dioxide, in situ. For this
purpose, was developed the mathematical ...
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 ...
Assessment of Safety Valve Springs Failure
(Materials Research Society of Serbia, Srbija, 2011)
The aim was to investigate the cause of failure of as-received ultra-high strength steel springs,
which were deposite-coated. The qualitative analysis of surrounding environment was performed.
Springs were visually and ...
The analysis of stability of the electrospinning process of forming PVB-SiO2 nanocomposite fibers
(Belgrade : Materials Research Society of Serbia, 2011)
The PVB-SiO2 composite nanofibers were obtained by the electrospinning process. The experiments were carried out with PVB solution in concentration of 10 wt% where as the solvent was used ethanol. The silica nanoparticles ...
Hydrometallurgical process for extraction of metals from electronic waste, part II: Development of the processes for the recovery of copper from printed circuit boards (PCB)
(Savez inženjera metalurgije Srbije, Beograd, 2011)
Rapid technological development induces increase of generation of used electric and electronic equipment waste, causing a serious threat to the environment. Waste printed circuit boards (WPCBs), as the main component of ...
Isopiestic Determination of the Osmotic and Activity Coefficients of K2HPO4(aq), Including Saturated and Supersaturated Solutions, at T=298.15 K
(Springer/Plenum Publishers, New York, 2011)
The osmotic coefficients of K2HPO4(aq) have been measured at T=298.15 K by the isopiestic vapor pressure method over the range of molalities from 1.3846 mola lt ...kg(-1) to 13.939 mola lt ...kg(-1) (oversaturation) with ...