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Wyszukujesz frazę "specific volume" wg kryterium: Temat


Wyświetlanie 1-2 z 2
Tytuł:
Impact of monovalent cations on soil structure. Part II. Results of two Swiss soils
Autorzy:
Farahani, Elham
Emami, Hojat
Keller, Thomas
Powiązania:
https://bibliotekanauki.pl/articles/972565.pdf
Data publikacji:
2018
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
: air-permeability
sodium
potassium
soil shrinkage
specific volume
turbidity
Opis:
In this study, we investigated the impact of adding solutions with different potassium and sodium concentrations on dispersible clay, water retention characteristics, air permeability, and soil shrinkage behaviour using two agricultural soils from Switzerland with different clay content but similar organic carbon to clay ratio. Three different solutions (including only Na, only K, and the combination of both) were added to soil samples at three different cation ratio of soil structural stability levels, and the soil samples were incubated for one month. Our findings showed that the amount of readily dispersible clay increased with increasing Na concentrations and with increasing cation ratio of soil structural stability. The treatment with the maximum Na concentration resulted in the highest water retention and in the lowest shrinkage capacity. This was was associated with high amounts of readily dispersible clay. Air permeability generally increased during incubation due to moderate wetting and drying cycles, but the increase was negatively correlated with readily dispersible clay. Readily dispersible clay decreased with increasing K, while readily dispersible clay increased with increasing K in Iranian soil (Part I of our study). This can be attributed to the different clay mineralogy of the studied soils (muscovite in Part I and illite in Part II).
Źródło:
International Agrophysics; 2018, 32, 1
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Research of the influence of xanthan gum on rheological properties of dough and quality of bread made from sprouted wheat grain
Autorzy:
Samokhvalova, Olga
Oliinyk, Svitlana
Stepankova, Galyna
Shydakova-Kameniuka, Olena
Powiązania:
https://bibliotekanauki.pl/articles/2175201.pdf
Data publikacji:
2022
Wydawca:
Centrum Badań i Innowacji Pro-Akademia
Tematy:
sprouted wheat grain bread
xanthan gum
dough
structure
bread quality
adhesion strength
specific volume
chleb z kiełków pszenicy
guma ksantanowa
ciasto
struktura
jakość pieczywa
siła przyczepności
objętość
Opis:
The effect of microbial polysaccharide xanthan in the amount of 0.1-0.4% on the rheological characteristics of the dough from sprouted wheat grain and quality indicators of bread was studied. It was found that when xanthan gum is added, the dough's spreading and adhesion strength decreases, and the dough's resilience-elastic and plastic-viscous characteristics improve. Bread made from sprouted wheat grains with the addition of experimental dosages of xanthan has better structural-mechanical and physicochemical properties, as evidenced by higher indicators of crumb compressibility, specific volume, and moisture compared to the control sample. To obtain bread with the best quality indicators, it is recommended to use 0.3% xanthan.
Źródło:
Acta Innovations; 2022, 45; 62--71
2300-5599
Pojawia się w:
Acta Innovations
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

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