Showing 321 - 340 results of 1,488 for search '((farr OR (((firmy OR film) OR ((farm OR (hard OR hand)) OR form)) OR carry)) OR pair) 40', query time: 0.23s Refine Results
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    Indium tin oxide random network interconnection in dye sensitized solar cells by Shimon.

    Published 2009
    “…The simulation predicts a remarkable efficiency enhancement when 70% ITO content added at porosity 40% in the DSSC to as high as 3 times the value when pure TiO2 is used. …”
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    Final Year Project (FYP)
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    Crowd estimation in images by Pui, Chin See

    Published 2023
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    Final Year Project (FYP)
  14. 334

    Study of charm hadronization with prompt Λ+c baryons in proton-proton and lead-lead collisions at √𝑠NN = 5.02 TeV by Tumasyan, A., Adam, W., Andrejkovic, J. W., Bergauer, T., Chatterjee, S., Damanakis, K., Dragicevic, M., Escalante Del Valle, A., Hussain, P. S., Jeitler, M., Krammer, N., Lechner, L., Liko, D., Mikulec, I., Paulitsch, P., Schieck, J., Schöfbeck, R.

    Published 2024
    “…The measurements are performed within the Λ c + $$ {\Lambda}_{\textrm{c}}^{+} $$ rapidity interval |y| < 1 with transverse momentum (pT) ranges of 3–30 and 6–40 GeV/c for pp and PbPb collisions, respectively. …”
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    Fabrication and testing of composites with oriented microstructures by Balane, Gadil Veronica Yvonne

    Published 2024
    “…Optimum slurry concentration was determined by firstly deciding on the optimum PVDF concentration, which was identified to be 10wt% PVDF after visual inspection of pure PVDF films. Secondly, the BN concentration was varied to produce slurries of 20wt%, 30wt%, 40wt%, 45wt%, and 50wt% mBN. …”
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    Final Year Project (FYP)
  20. 340

    Effect of emulsion temperature on physical properties of palm oil‐based margarine by Miskandar, M. S., Che Man, Y. B., Yusoff, M. S. A., Abdul Rahman, R.

    Published 2002
    “…However, the amount of SFC in the perfector or tube cooler unit increased to 15.9, 13.9, and 15.6% in margarine produced at emulsion temperatures of 40, 45, and 50°C, respectively. At 40°C, the lowest SFC was developed during storage even though this margarine had the highest consistency. …”
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    Article