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lines in Figure 5 A). Another example is the [1 1 ¯ 0 ] projection in which 00 l ( l = 2 n + 1) reflections are also visible (Figure 5 B). Figure 5. SAED patterns of mordenite. h + l odd reflections

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) ] where (14) [ B ] = [ B 1 ] + j k [ B 2 ]       [ B 1 ] = L 1 ∂ [ N ] ∂ x 1 + L 2 ∂ [ N ] ∂ x 2     [ B 2 ] = L 3 [ N ]     (15) L 1 = [ 1 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 ] ,     L 2 = [ 0 0 0 0 1 0 0 0 0 0 0 1 0 0 0 1 0 0 ] ,     L 3 = [ 0 0 0 0 0 0 0

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following form when written in modal coordinates [ 16 ]: (4) M   q ¨ ( t ) + C q ˙ ( t ) + K q ( t ) + P T K D P q ( t ) + P T C D P D α [ q ( t ) ] = F ( t ) with (5a) q ( t ) = [ q 1 q 2 ⋯ q N ] T and (5b) M = [ M i i ] = m L 2 , C = [ C i i ] = ξ i ω i m

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= 2 α m + 2 α m + 1 + α m α m + 1 + ( 8 + α m + α m + 1 ) β m ( 2 + β m ) ( 4 + α m ) ( 4 + α m + 1 ) Λ The total length of the PA transducer is then (25) L = 2 ∑ m = 1 M a m + ∑ m = 1 M − 1 b m Using Eqs. (23) and (24) , the length of the PA

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During the ageing in barrels, the contact with the fine lees triggers several processes in wine. Lees has a reductive effect by absorbing dissolved oxygen and reducing the amount, which will remain in the wine. At present, minimizing the addition of sulphur dioxide is the trend in all viticultural areas. In this study, the effect of various sulphur dioxide levels was monitored in presence of the lees to determine which dose is appropriate to provide the protection of susceptible white wine against oxidation.

Without SO2 protection, the rH and redox potential changed slightly, so the level of dissolved oxygen seemed to be controlled during the ageing period by the lees, though the antioxidant effect of lees in itself was not appropriate to protect the polyphenol content from chemical oxidation, which led to considerable browning. With the addition of a lower amount of SO2 — 40 mg l2, the lees is already able to protect the white wine samples in all aspects.

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The investigation was carried out on 5 different muscles of 5 fattened bullocks of the Croatian Simmenthal breed aged 15 months and weighing about 400 kg and beefsteak tartare type products made of these muscles. Comparing the structure of the muscles used in the production of the beefsteak tartare, one may conclude that m. psoas major and m. longissimus dorsi are formed by dominantly white dynamic FG muscular fibres representing more than a half of all muscular fibres. In comparison with other muscles, the afore-mentioned muscles contain the least quantity of connective tissue. The investigations showed some statistically irrelevant differences (P?0.05) concerning the fibre diameters and volume density of connective tissue in m. psoas major and m. longissimus dorsi (L2

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bricked support can be seen in Table I . Table I Boundary conditions for the bricked supports [ 1 ] φ is the rotation φ’ is the displacement φ’’ is the stress If z = 0 0 0 not 0 If z = L/2 not 0 0 not 0 For the application of the boundary

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R , Ito , F. , Shimamura , Y. & Masuda , S. ( 2019 ): Effect of chloride on the formation of 3-monochloro-l,2- propanediol fatty acid diesters and glycidol fatty acid esters in fish, meats and acylglycerols during heating . FoodAddit

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Acta Alimentaria
Authors: R. Amiri Qandashtant, E. Ataye Salehi, A. Mohamadi Sani, M. Mehraban Sangatash, and O. Safari

white), a ∗ (red to green), and b ∗ (yellow to blue) parameters. The total colour difference ΔE ∗ between the control sample (uncoated bread crust) and each individual bread crust was calculated by equation Δ E ∗ = ( Δ L ∗ ) 2 + ( Δ a ∗ ) 2 + ( Δ b

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Pollack Periodica
Authors: Andrej Šoltész, Dana Baroková, Zinaw Dingetu Shenga, and Michaela Červeňanská

100 in Little Danube; a flood wave in a Váh River which considers current flow state and prognosis of the gate structure at estuary of Klátov branch when the water level in the Little Danube rises above 111.30 m a.s.l. 2.5 Model calibration After

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