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) participated. All laboratory tests were performed on the same day. Room temperature was between 21 and 22 °C and relative humidity was measured at 50%. Before each test, the subjects had a clinical examination and resting electrocardiogram to check their health

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(Siglufjordur, Iceland). Dough mixer “MONO” (Swansea, UK) was used to make dough at two stirring rates during 10 min. The dough was allowed to proof for 25–30 min at 38 °C and relative humidity 72% and cut to pieces with weight 65 g. The rolls were baked in

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Journal of Thermal Analysis and Calorimetry
Authors: Edilene P. Lavor, Fátima Duarte Freire, Cícero Flávio S. Aragão, Fernanda N. Raffin, and Túlio Flávio A. de Lima e Moura

–solid phase transitions upon heating [ 19 ]. Studies of interaction performed by Bhutan et al. [ 27 ] and Singh et al. [ 6 ] reported that the mixture between INH and ETA becomes liquid under accelerated conditions of temperature and relative humidity

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was in average temperature ranged between 20 and 22 °C and the relative humidity (RH) ranged between 65 and 67%. Method of evaluation Flammability test The vertical flame spread test method by

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velocity, and 12% as air relative humidity. Drying was stopped when the desired water contents of 200, 100, and 30% db (dry basis) were reached. Drying experiments were done in triplicate. 1.1.2 Freezing Fresh and partially air dried apple samples with

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Guidelines for the Care and Use of Laboratory Animals. The rats were acclimated in the laboratory for 1 week prior to the experiments, housed in separate cages at a temperature of 23 ± 2 °C with a 12 h light–dark cycle and a relative humidity of 50%, and with

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(INSTRON model 1405). Experiments were carried out at constant cross-head speed of 5 mm min −1 with relative humidity of 65% at 20 °C. Before subjecting the samples to analysis, dumbbell shaped samples of uniform width and thickness were made and analyzed

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] mass ratio of 0.5:1:3. After curing at 20 ± 1 °C and 90% relative humidity (RH) for 24 h, the specimens were demoulded and cured in lime-saturated water at 20 ± 1 °C, followed by strength tests according to EN 196-1 [ 15 ]. Figure

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). The fermentation process was performed under the specified conditions: 1 day at relative humidity (RH) 95% and 24 °C, 2 days at RH 90% and 22 °C, 2 days at RH 80% and 20 °C, 2 days at RH 75% and 20 °C, 2 days at RH 70% and 18 °C, and 3 days at 60% RH

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-Dawley virgin rat dams (Charles River Laboratories, Prague, Czech Republic) were mated at 10 weeks of age and individually housed in plexiglass cages in a temperature-controlled environment of 22 ± 2 °C with a relative humidity of 55 ± 10% and 12 h light

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