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Stability of anisotropic cylindrical shells in three-dimensional state under axial compression

100%

Trach V., Semenuk M., Podvornyi A.

Acta Scientiarum Polonorum. Architectura

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2016

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tom 15

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nr 4

The paper presents an approach to the solution of a problem of stability of cylindrical anisotropic shells under the influence of axial compression. The approach is based on the application of the Bubnov-Galerkin procedure, taking into account boundary conditions on surfaces and end edges of cylindrical shells as well as on the application of a numerical method of discrete orthogonalization. It has been solved a problem of stability of cylindrical shells made of a material characterized by one plane of elastic symmetry. It has been investigated a dependence of values of critical stresses on the rotation angle of main directions of elasticity properties in respect to the main curvatures of the cylindrical shell. The results are presented in form of graphs and provided in the tables. Their analysis also has been carried out.

2

Rheological characteristics and stability of coal-oil mixtures

100%

Stocki J., Glowinski J., Baczynska T.

Zeszyty Naukowe Akademii Rolniczej we Wrocławiu. Melioracja

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1988

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nr 31

3

Stabilization of lyophilization-sensitive antibody-enzyme conjugates

100%

Arora D., Chauhan A. K., Khanna N.

Cellular and Molecular Biology Letters

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1998

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tom 03

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nr 4

A simple method for stabilization of lyophilization or freezing/thawing sensitive enzyme-antibody conjugates is described. The method involves soaking of these reagents directly onto the placebo homoepathic sugar tablets followed by a brief air drying. This solid dry formulation is stable at elevated room temperature and is very convenient for storing or shipping small aliquots of these lyophilzation sensitive reagents.

4

Stability of the spectrin repeat units

100%

Backman L., Lofvenberg L.

Cellular and Molecular Biology Letters

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2001

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tom 06

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nr 2

5

Influence of storage temperature and quantities of sesame oil on the stability of the model emulsion

88%

Kowalska M., Pazdzior M., Zbikowska A.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2017

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nr 2

6

Postural stability in adults under 30 years of age

88%

Goliwas M., Furmaniuk L., Lewandowski J.

Trends in Sport Sciences

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2015

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tom 22

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nr 2

Introduction. The aim of the present study is to determine the standard values of parameters describing postural stability: COP area, COP length and lower limbs loading symmetry index (SI). Material and Methods. 60 students of physiotherapy from the University School of Physical Education in Poznań participated in the study. In the case of 29 students, contraindications to participating in the study were identified. Ultimately, 31 participants were selected to take 30-second tests performed while standing on both feet, with and without visual control. Results. The standard values of the COP length parameter were determined. In the test with visual control, 6.5% of participants achieved high and very high scores. 87% achieved average scores. In the test without visual control, 9.7% of participants achieved high and very high scores, while 80.6% attained average scores. The SI index had a normal distribution. It showed that most people put the weight onto their left lower limb, both with and without visual control. Conclusion. Healthy, active adults between 21-24 years of age most often bear weight on the left lower limb. The values describing postural stability were above-average.

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Influence of microencapsulation parameters on the stability of the rosemary aroma during storage

88%

Janiszewska E., Witrowa-Rajchert D.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

88%

Tarko T.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2006

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tom 05

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nr 1

Attempts to work out a test for predicting the stability of Advocaat egg liqueurs revealed that centrifuging method appeared to be the most efficient in their quick destabilization. Measurements of conductivity, lipid droplet diameter as well as imbalance of emulsion with MgS04 addition may also be used as auxiliary indicators for evaluating the predicted stability of alcoholic egg emulsions. Making several tests at the same time is a condition for evaluation of credible liqueur stability time.

14

Distinctness, uniformity and stability testing of tomato varieties in Poland

88%

Borys J., Kowalczyk B., Waszak J.

Acta Physiologiae Plantarum

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2000

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tom 22

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nr 3

15

The effect of extrusion cooking and storage time on the stability of vitamin C

88%

Adamski K., Kruczynska H.

Annals of Animal Science. Supplement

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2003

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nr 2

16

Influence of selected additives on colloid stability of alcoholic emulsion creams

88%

Tarko T., Tuszynski T.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 1

Alcoholic emulsion creams produced using hen’s egg yolks (Advocaats) are dense, sweet liqueurs that are characterised by specific sensoric traits satisfying a wide spectrum of consumers. Despite long tradition of liqueur production, the technology in use does not ensure their full uniformity, nor stability during long-term storage. The destabilization rate is determined by many factors, e.g. homogenization technique, temperature, aeration as well as the quantitative and qualitative composition of a solution. We demonstrated that enrichment of the creams with lecithin (0.3%) or sodium caseinate (0.2%) enabled the “full” five-month storage stability. Sodium caseinate addition caused a significant reduction in fat droplets size measured directly after homogenization, but did not inhibit the formation of larger agglomerates via droplets joining. It also resulted in the cream’s viscosity increase. Advocaats containing elevated lecithin rates were characterised by high resistance to coalescence regardless of the fact that their viscosity was similar to the control samples. Furthermore, the synergistic effect of lecithin and sodium caseinate on storage durability of alcoholic emulsion creams was observed. Samples enriched with both compounds simultaneously, were stable over the five-month storage period, with their lipid phase being more dispersed and the coalescence being slower than in the control. The dispersion to size below 20 μm prolonged the durability of the tested emulsions to a significant extent. The combined application of lecithin (0.1%) and sodium caseinate (0.1%) employed to improve cream stability during storage proved to be efficient in industrial scale samples. Moreover, it was found that pressure homogenization under industrial conditions caused higher (by about 20%) dispersion of lipid fraction in reference to a high-rotation laboratory homogenizer.

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Liposomes with a double bilayer - a study on stability

88%

Zawada Z., Michnik A., Drzazga Z.

Cellular and Molecular Biology Letters

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2002

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tom 07

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nr 2

18

The equilibrium function as an indicator of symmetry of functional status of arm wrestlers

75%

Chernogorov D. N., Matveyev Y. A., Bezzubov A. A.

Prace Naukowe Akademii im. Jana Długosza w Częstochowie. Kultura Fizyczna

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2017

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tom 16

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nr 1

The article is devoted to the study of asymmetry in physical development of arm wrestling athletes at the stage of sports perfection. It presents the results of a pedagogical experiment with the use of static motor-cognitive tests and stabilometry in the detection of asymmetry and proves the effectiveness of the developed system of physical training, based on the achieved improvements of the indicators of equilibrium function of arm wrestlers compared to the standard training system.

19

Force structure impact on the wheel module stability and oscillation process

75%

Kravchenko A., Verbitskiy V., Khrebet V., Velmagina N.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2013

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tom 13

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nr 4

20

Quicklime application instantly increases soil aggregate stability

75%

Keiblinger K. M., Bauer L. M., Deltedesco E., Holawe F., Unterfrauner H., Zehetner F., Peticzka R.

International Agrophysics

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2016

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tom 30

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nr 1

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