Showing 241 - 260 results of 415 for search 'Elasticity (physics)', query time: 0.07s Refine Results
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    Viscoelastic Fluid Factor Inversion and Application in Luojia Oilfield Based on Broadband Impedance by Ruyi Zhang, Huazhong Wang

    Published 2021-01-01
    “…This article applies this method on Luojia oilfield data and verifies this method with log interpretation results, based on the sample of rock physics obtained in a low-frequency rock physics experiment; the technique of dispersion and fluid-sensitive parameters is studied, and the fluid prediction technology of a multifrequency band rock physics template is adopted, which can build the relationship between rock physical elastic parameters and fluid properties by the multifrequency broadband impedance method.…”
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    p‐Orbital Ferromagnetism Arising from Unconventional O− Ionic State in a New Semiconductor Sr2AlO4 with Insufficiently Bonded Oxygen by Xu‐Guang Zheng, Chao‐Nan Xu, Tomoki Uchiyama, Ichihiro Yamauchi, Tomasz Galica, Eiji Nishibori, Ying Chen

    Published 2025-01-01
    “…The present work provides a new route for creating ferromagnetism in semiconductors and exploring new p‐orbital physics and chemistry. In addition, the material shows elastic‐mechanoluminescence that may enable unprecedented mechano‐photonic‐spintronics.…”
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  6. 246

    A study of teak wood quality from community forests in Gunungkidul  IV. Mechanical Properties by Sri Nugroho Marsoem, Vendy Eko Prasetyo, Joko Sulistyo, Sudaryono Sudaryono, Ganis Lukmandaru

    Published 2015-07-01
    “…The previous paper in this series reported on the physical properties of teak trees at different sites (Panggang, Playen, Nglipar) from community forests in Gunungkidul regency. …”
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    Article
  7. 247

    Impact of Vitamin D on Skin Aging, and Age-Related Dermatological Conditions by Sankalya S. Ambagaspitiya, Gayan A. Appuhamillage, Sunil J. Wimalawansa

    Published 2025-01-01
    “…Human skin is a physical and biochemical barrier that protects the internal body from the external environment. …”
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  8. 248

    Mechanical Constitutive and Seepage Theoretical Model of Water Storage Media Based on Fractional Derivative by Lujun Wang, Yang Wu, Xiaoqian Zhu, Peng Li, Zhiguo Cao, Huan Yang

    Published 2022-01-01
    “…The mechanical behavior of the broken rock mass is described by Hooke’s law of linear elasticity, and the deformation characteristics of the space among the rock masses are represented by a nonlinear elastic constitutive model. …”
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  9. 249

    An Efficient Policy-Based Scheduling and Allocation of Virtual Machines in Cloud Computing Environment by S. Supreeth, Kirankumari Patil, Shantala Devi Patil, S. Rohith, Y. Vishwanath, K. S. Venkatesh Prasad

    Published 2022-01-01
    “…In this, a set of user tasks are scheduled and allocated to numerous kinds of heterogeneous virtual machines (VMs) in cloud data centers (CDCs), and these VMs are hosted by diverse types of heterogeneous physical machines (PMs). It extends several features, encompassing elasticity, safety, sustainability, and even adequate maintenance compared to traditional data centers. …”
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  10. 250

    Potential of Shredded Ramie Fibers as Reinforcement in Recycled Polypropylene Composites: Analysis of Tensile and Bending Strength by Rina Afiani Rebia, Faroh Sabila, Ade Primananda

    Published 2025-01-01
    “…The results of physical measurements obtained density values ​​for all samples between 0.73 - 0.76. …”
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    Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.... by Rina Yenrina, Ismed Ismed, Wina Hildayani, Jihan Rahma

    Published 2024-10-01
    “…The results of this study significantly affected the 5% level on the water content test, ash content, fat test, protein test, carbohydrates, antioxidant activity, and physical analysis of color. Based on the physical and chemical analysis of dried noodle products, the best treatment was in treatment C (addition of 10g telang flower extract) with a color test value of 232.98°Hue, an elasticity test of 26.50%, a moisture content of 6,36%, a ash 1.49%, fat content 2.14%, protein content 19.36%, carbohydrate content 70.63%, and antioxidant activity 33.32%. …”
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  13. 253

    Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.... by Rina Yenrina, Ismed Ismed, Wina Hildayani, Jihan Rahma

    Published 2024-10-01
    “…The results of this study significantly affected the 5% level on the water content test, ash content, fat test, protein test, carbohydrates, antioxidant activity, and physical analysis of color. Based on the physical and chemical analysis of dried noodle products, the best treatment was in treatment C (addition of 10g telang flower extract) with a color test value of 232.98°Hue, an elasticity test of 26.50%, a moisture content of 6,36%, a ash 1.49%, fat content 2.14%, protein content 19.36%, carbohydrate content 70.63%, and antioxidant activity 33.32%. …”
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    Effect of Biowaste on the High- and Low-Temperature Rheological Properties of Asphalt Binders by Xuancang Wang, Yuchen Guo, Guanyu Ji, Yi Zhang, Jing Zhao, Hao Su

    Published 2021-01-01
    “…It significantly improved the high-temperature rheological performance, rutting coefficient, and recovery elasticity of the material. However, it has little effect on low-temperature rheological performance. …”
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  19. 259

    Effect of Alternative Wood Species and First Thinning Wood on Oriented Strand Board Performance by Fabiane Salles Ferro, Amós Magalhães Souza, Isabella Imakawa de Araujo, Milena Maria Van Der Neut de Almeida, André Luis Christoforo, Francisco Antonio Rocco Lahr

    Published 2018-01-01
    “…Physical properties such as the moisture content, thickness swelling, and water absorption, both after 2 and 24 hours of water immersion, and mechanical properties such as the modulus of elasticity and resistance in static bending, in major and minor axes, and internal bonding were investigated. …”
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  20. 260

    Use of food additives in bakery products by Karim Sattarov, Abror Jankurazov, Javsurbek Khazratkulov

    Published 2024-11-01
    “…The effect of additives on such parameters as softness and elasticity of crumb, porosity, moisture, as well as resistance to microbiological spoilage (yeast and mould) was analysed. …”
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