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排序方式: 共有1314条查询结果,搜索用时 15 毫秒
1.
Roberta Bastos Vasques Marjory Moreira Levy Matheus Souza Rodrigues Francisco Wagner de Queiroz Almeida Neto Leonardo Paes da Silva Gustavo Leitão Vaz Álvaro Augusto Oliveira Magalhães Pedro de Lima-Neto Walney Silva Araújo 《工业材料与腐蚀》2021,72(8):1417-1432
Phosphate ester was investigated as a corrosion inhibitor for AISI 1018 carbon steel in carbon dioxide-saturated chloride solutions at different temperatures and pressures. The corrosion tests were realized by electrochemical techniques, weight loss measurements, bubble tests, and a high-pressure/high-temperature autoclave system. The corrosion tests demonstrated that the investigated molecule is an excellent corrosion inhibitor. The inhibiting effect is even bigger at high pressure and temperature than at atmospheric pressure and room temperature. The thermodynamic parameters were calculated and determined to obey the Langmuir isotherm. Polarization studies revealed that the evaluated inhibitor is a mixed type. 相似文献
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Lopez Daniel Andres Sanchez Chagas Luciana Gomes Batista Aline Domingues Guaita Maria Gabriella Detone Amorin Luís Henrique Cardozo da Silva Paulo Rogério Catarini Yamanishi Gustavo Zaia Dimas Augusto Morozin de Santana Henrique Urbano Alexandre 《Journal of Materials Science: Materials in Electronics》2021,32(13):17462-17472
Journal of Materials Science: Materials in Electronics - The increasing demand for lithium-ion batteries has stimulated the investigation of new compounds in order to reduce the costs and the... 相似文献
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Hernandez Gustavo Castillo Yasseri Mohammad Ayachi Sahar de Boor Johannes Müller Eckhard 《Semiconductors》2019,53(13):1831-1837
Semiconductors - Thermoelectric material development typically aims at maximizing produced electrical power and efficiency of energy conversion, even though sometimes, this means adding expensive... 相似文献
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de Siqueira Gustavo Oliveira Canuto Sérgio Gonçalves Marcos André Laender Alberto H. F. 《International Journal on Digital Libraries》2020,21(1):61-73
International Journal on Digital Libraries - Throughout the history of science, different knowledge areas have collaborated to overcome major research challenges. The task of associating a... 相似文献
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Deborah Oliveira De Fusco Leonardo Lucas Madaleno Vanildo Luiz Del Bianchi Aline da Silva Bernardo Rafael Roberto Assis Gustavo Henrique de Almeida Teixeira 《International Journal of Food Science & Technology》2019,54(7):2416-2424
Alcohol-free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Therefore, the objective of this study was to develop a low-alcohol isotonic beer (<0.5% v/v) by interrupted fermentation. Moreover, the major objective is to compare the developed product to commercial beverages (sports drinks, ‘Pilsen' regular beer, alcohol-free beers and low-alcohol isotonic beer). The beverages were evaluated based on pH, alcohol content (% v/v), total titratable acidity (mEq L−1), osmolality (mOsmol kg−1), bitterness International Bitterness Units, colour European Brewery Convention, total phenolic compounds (mg L−1 gallic acid), reducing and total sugars (%) and Na and K contents (mg L−1). The developed low-alcohol isotonic beer presented characteristics similar to sports drinks, with the advantage of being richer in phenolic compounds and suitable osmolality. Despite salts were added in its formulation, the grades attributed to all beers employed in the sensory evaluation, as well as the purchase intention did not present significant differences. 相似文献