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Wyszukujesz frazę "Minh, Phuong Le Thi" wg kryterium: Autor


Wyświetlanie 1-4 z 4
Tytuł:
The influence of spontaneously generated coherence and phase of laser fields on optical bistability in a three-level atomic medium: an analytical approach
Autorzy:
Van, Doai Le
Minh, Phuong Le Thi
Tien, Dung Nguyen
Xuan, Khoa Dinh
Huy, Bang Nguyen
Powiązania:
https://bibliotekanauki.pl/articles/174730.pdf
Data publikacji:
2019
Wydawca:
Politechnika Wrocławska. Oficyna Wydawnicza Politechniki Wrocławskiej
Tematy:
optical bistability
electromagnetically induced transparency
spontaneously generated coherence
Opis:
The influence of spontaneously generated coherence and relative phase of laser fields on optical bistability in a three-level atomic medium under electromagnetically induced transparency was studied by using a density matrix theory. An input-output intensity relation of a probe laser field is derived as an analytical function of parameters of a controlling light field, the relative phase, and the spontaneously generated coherence. This function can be fitted with experimental values to be a semi-empirical model which is helpful for finding related applications. It is shown that thresholds and width of the optical bistability hysteresis loop can be manipulated with the controllable parameters. On the other hand, the influence of population relaxation between two ground hyperfine levels on the optical bistability behavior is significant for small coupling field intensity.
Źródło:
Optica Applicata; 2019, 49, 3; 509-522
0078-5466
1899-7015
Pojawia się w:
Optica Applicata
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
A new environmentally friendly chemical mechanical polishing method applied for surface finishing Ti-6Al-4V alloy
Autorzy:
Quang, Nguyen Minh
Quan, Nguyen Ngoc
Mai, Nguyen Trong
Thanh, Le Thi Phuong
Tung, Nguyen Tien
Tan, Tran Ngoc
Hai, Ha Thanh
Trinh, Nguyen Duy
Powiązania:
https://bibliotekanauki.pl/articles/28407325.pdf
Data publikacji:
2023
Wydawca:
Wrocławska Rada Federacji Stowarzyszeń Naukowo-Technicznych
Tematy:
chemical-mechanical polishing
hydrogen peroxide
TI-6AL-4V
silica
malic acid
Opis:
A new eco-friendly slurry has been developed for the chemical mechanical polishing process with a solution of malic acid, deionized water, and an oxidizing agent hydrogen peroxide (H2O2). The surface quality of Ti-6Al-4V workpieces with the proposed chemical mechanical polishing slurry with optimal parameters include oxidizers (H2O2), colloidal (SiO2) slurry, and deionized water by weight 8%, 45%, and 47% respectively, the pH concentration is adjusted 4 through the malic acid content present in the slurry. Experimental results obtained with the proposed chemical mechanical polishing method show a more improved surface quality than previous studies when applying for polishing Ti-6Al-4V alloy. The developed chemical mechanical polishing method's polishing results under optimal conditions obtain an ultra-fine surface quality with Ra = 0.696 nm over a measuring area of 53×70 μm2. X-ray photoelectron (XPS) and electrochemical measurements were used to study the chemical reaction mechanisms in the proposed chemical mechanical polishing process. The chemical mechanical polishing processes for the surface of the Ti-6Al-4V alloy workpiece with the H2O2 oxidizing agent showed high suitability with the reactants formed on the surface such as Ti, V, and Al oxide. With the proposed oxidant and the established chemical mechanical polishing slurry, the feasibility and surface quality of the super smooth Ti-6Al-4V workpiece formed after polishing were demonstrated. The established chemical mechanical polishing method shows high applicability in environmental protection and Ti-6Al-4V alloy ultra-precision machining industries.
Źródło:
Journal of Machine Engineering; 2023, 23, 4; 64--76
1895-7595
2391-8071
Pojawia się w:
Journal of Machine Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Improvement in extraction and sensory properties of soapnut extract by fermentation
Autorzy:
Le, Xuan-Tien
Tran-Thi, Tuong-An
Phuong, Kieu-Trang
Nguyen-Kim, Minh-Tam
Dao, Tan Phat
Powiązania:
https://bibliotekanauki.pl/articles/27315636.pdf
Data publikacji:
2023
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
Saponin
Sapindus mukorossi
fermentation
Saccharomyces cerevisiae
Opis:
Sapindus saponins are potential biosurfactants that can widely be used to replace many chemical cleaning products. This study aimed to investigate the water extraction of saponins from the pericarps of Sapindus mukorossi and enhance the sensory properties of the extract by yeast fermentation. Extraction conditions including temperature, solid-to-liquid ratio, extraction time, and number of extraction times were studied. A yield of 21.4% was obtained by 2 h of extraction at 80 °C with a solid-to-liquid of 1/6 (w/v) and two times. Fermentation was used to purify the Sapindus extract, inoculum amount and fermentation time were optimized. The fermentation by S. cerevisiae (2%) within 4 days significantly improved the color and smell of aqueous extract, turbidity decreased by 75.6%, total sugar content decreased by nearly 50% and saponins content slightly decreased. These results could contribute to the development of industrial–scale production of Sapindus saponins.
Źródło:
Polish Journal of Chemical Technology; 2023, 25, 2; 1--7
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality
Autorzy:
Nguyen, Thi Phuong Trang
Tran, Thi Thu Tra
Ton, Nu Minh Nguyet
Le, Van Viet Man
Powiązania:
https://bibliotekanauki.pl/articles/16538534.pdf
Data publikacji:
2023-02-21
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
antioxidant capacity
by-product
dietary fiber
pasta
Opis:
The production of cashew apple juice generates fruit pomace which is rich in dietary fiber and phenolic compounds and shows high antioxidant capacity. In this research, the effects of different ratios of cashew apple pomace powder (CAPP) in the pasta formulation on the product quality were investigated. Increase in CAPP level in the pasta recipe from 0 to 20% enhanced the total dietary fiber and total phenolic content of the product by 4.1 times and 11.8 times, respectively, as well as improved the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and ferric reducing antioxidant power by 18.2 times and 28.6 times, respectively. Nevertheless, the increased level of CAPP in the pasta recipe resulted in decreased cooking quality, textural properties and overall acceptability of the pasta. Pasta sample with 10% CAPP level in the recipe was considered high-fiber food with acceptable sensory quality. Therefore, CAPP may be considered a promising source of dietary fiber and antioxidants for the development of healthy food products.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2023, 73, 1; 50-58
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-4 z 4

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