Showing 1,601 - 1,620 results of 10,721 for search '((spingl OR (supine OR five)) OR (((((ping OR ling) OR minga) OR (cheng OR shin)) OR peng) OR pin))', query time: 0.42s Refine Results
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    Electrical properties of textured (KNa)0.44Li0.06Nb0.84Sb0.06Ta0.1O3 thick films by Fu, Fang, Zhai, Jiwei, Xu, Zhengkui, Bai, Wangfeng, Kong, Ling Bing

    Published 2013
    “…The addition of LiSbO3 improved the dielectric properties of the K0.5Na0.5NbO3 potassium sodium niobate (KNN) textured thick films. …”
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    Journal Article
  13. 1613

    Molecular docking and pharmacokinetics analysis of phytochemicals from Piper caninum as dengue NS2B-NS3 protease inhibitors by Mustafa, Nur Farhana Ajua, Cheng, Kian Kai, Razali, Siti Aisyah, Nadri, Muhammad Helmi

    Published 2024
    “…Analysis of in silico pharmacokinetics properties revealed that these phytochemicals have good pharmacokinetics profiles and excellent drug-abil-ity, which obeyed Lipinski’s Rule of Five. This study shows the potential inhibitory activity of the phytochemicals against NS2B-NS3 for a lead in the development of dengue inhibitors.…”
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    Article
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    Correlation between grain sizes and electrical properties of CaBi2Nb2O9 piezoelectric ceramics by Chen, Huanbei, Shen, Bo, Xu, Jinbao, Kong, Ling Bing, Zhai, Jiwei

    Published 2013
    “…The d33 of two-step sintering samples with 1.4 μm grain size is 13.5 pC/N which is more than double of that the normal sintering sample with only about 6 pC/N. …”
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    Journal Article
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    Pengambilan makanan, kadar pertumbuhan dan kecekapan penukaran makanan bagi ikan inggu Amphiprion ocellaris menggunakan diet buatan by Nurain Naziratul Akma Mohamad Daud, Mohamad Saupi Ismail, Khoo, Mei Ling

    Published 2024
    “…Ikan yang diberi makan tiga kali sehari menunjukkan nilai FCR yang terendah iaitu 3.146 + 2.370 (p<0.05) dan jumlah makanan diambil paling minimum iaitu 93.229 ± 5.938 g. Kesimpulannya, kekerapan pemberian makanan yang optimum untuk ikan inggu adalah tiga kali sehari untuk menghasilkan peningkatan panjang tertinggi dan jumlah pengambilan makanan terendah.…”
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