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, B 1982 A new technique for continuous measurement of the heat of fermentation . Eur J Appl Microbiol Biotechnol 16 : 28 10.1007/BF01008239 . 3. Birou , B , Marison , IW von Stockar

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Results observed for compressive strength shows the same trend as previously described in the evolution of heat released, with the advantage that this property allows continuous measurement of the influence of each variable on the hydration of cement with

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Calorimetric measurements Calorimetry is a good method for studies on cement hydration during its first hours of action when chemical and physical processes occur most intensively. This technique bases on continuous measurements of heat released in

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ion–molecule reactions. Direct continuous measurements are feasible on a real-time basis for many radical species and stable molecules in a dynamic system. Because of the ability to identify and resolve complex coevolving products, IAMS enables

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pozzolanic activity of fly ash or the latent hydraulic properties of slag [ 20 , 21 , 24 ]. Calorimetry provides continuous measurements and is, therefore, a convenient method to study the early stage of hydration where the heat rate is relatively high

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distinct advantages over traditional antimicrobial test methodologies in that calorimetric measurement can make continuously measurements over real-time, thus the metabolic process of microbes under antimicrobial agents is observed in situ. In this article

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