Showing 901 - 920 results of 1,973 for search '((shear OR chee) OR (((chenrs OR cheen) OR sheer) OR centers))', query time: 0.18s Refine Results
  1. 901

    Predicting response of reinforced concrete slabs under low-velocity impact by Xiao, Yao, Li, Bing, Fujikake, Kazunori

    Published 2018
    “…In this model, the slab stiffness is calculated based on its dynamic load–displacement curve, which is built using moment–curvature analysis and critical shear crack theory. The contact between the impactor and the impacted RC slab is modelled with an elastic spring and a viscous damper. …”
    Get full text
    Get full text
    Journal Article
  2. 902

    Effect of prebonding anneal on the microstructure evolution and Cu–Cu diffusion bonding quality for three-dimensional integration by Peng, L., Zhang, L., Li, H.Y., Lim, Dau Fatt, Tan, Chuan Seng

    Published 2013
    “…As compared with the control wafer pair with a prebonding anneal at 300°C for 1 h in N2, the wafer pair without a prebonding anneal showed greater improvement in void density based on c-mode scanning acoustic microscopy (c-SAM). Dicing yield and shear strength were also enhanced when a prebonding anneal was not applied. …”
    Get full text
    Get full text
    Journal Article
  3. 903

    Surface modified polymers for controlled macroscopic functions by Chng, S

    Published 2016
    “…</p> <p>Lastly, a surprising finding on adhesion function generated from the diaryldiazo compound is disclosed, with preliminary results of lap-shear and t-peel tests showing high levels of adhesion. …”
    Thesis
  4. 904

    Hybrid nanofluid flow over a shrinking rotating disk: response surface methodology by Yahaya, Rusya Iryanti, Md Arifin, Norihan, Pop, Ioan, Md Ali, Fadzilah, Mohamed Isa, Siti Suzilliana Putri

    Published 2024
    “…For efficient heating and cooling applications, minimum wall shear stress and maximum heat transfer rate are desired. …”
    Get full text
    Article
  5. 905

    Effect of pH on phosphorylation of sago starch by Muhammad, K., Hussin, F., Man, Y.C., Ghazali, H.M.

    Published 2000
    “…At the reaction pH of 9, a starch phosphate obtained using STPP exhibited low hot paste viscosity but high cold paste viscosity and shear stability when cooked at 95 °C. Treatment of sago starch with a mixture of STPP and STMP yielded the best starch phosphate at the reaction pH of 9.5 which showed lower hot paste viscosity and much higher cold paste viscosity than that of sago starch phosphates prepared at pH 9 using STPP. …”
    Get full text
    Article
  6. 906
  7. 907
  8. 908
  9. 909
  10. 910
  11. 911
  12. 912
  13. 913
  14. 914
  15. 915
  16. 916
  17. 917
  18. 918
  19. 919
  20. 920