Wyniki wyszukiwania

1

Deformation-enhanced fluctuations of the erythrocyte's spectrin-actin nodes and relation to single molecule measures of spectrin unfolding

100%

Lee J. C. M., Discher D. E.

Cellular and Molecular Biology Letters

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2001

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tom 06

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nr 2

2

The expressed ankyrin-binding domain of erythroid and nonerythroid spectrin binds to PE-PC monolayers

88%

Hryniewicz-Jankowska A., Bok E., Sikorski A. F.

Cellular and Molecular Biology Letters

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2002

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tom 07

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nr Suppl.

3

The influence of temperature of freeze-drying process on the mechanical properties of dried mushrooms

88%

Kramkowski R., Banasik K., Gawlik P.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2001

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tom 04

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nr 2

Some mechanical properties of fresh and freeze-dried mushrooms have been described. Modulus of elasticity was determined from the squeezing tests. The set quantities have been related to the heating plate temperature and density of samples. The obtained relationships have been approximated with exponential functions.

4

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Some bending properties of I-joists made with birch laminated plywood panels

75%

Spulle U., Lipinskis I., Tuherm H.

Drewno. Prace Naukowe. Doniesienia. Komunikaty

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2017

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tom 60

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nr 200

5

Strengthening of veneers for 3D-forming

75%

Zemiar J., Fekiac J., Gaborik J.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2014

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tom 88

Strengthening of veneers for 3D-forming. 3D - forming of veneers is used only in limited extent. The reasons are wood properties, mainly anisotropy of wood. In this paper, we propose some chosen methods for strengthening of veneers in directions parallel and perpendicular to the grains, with strengthening means such as hotmelt adhesive and glass fibre with adhesive coating. Properties of modified veneers were compared with the properties of reference - untreated veneers. We compared these properties: strength and deformations - extension in tension, strength and deflection in bending, and 3D - formability. From the results, we can conclude that referred treatments resulted in a slight improvement of 3D - formability.

6

Modulus of elasticity of rapeseeds by edometric and acoustic methods

75%

Stasiak M., Molenda M., Horabik J.

Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

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2006

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tom 09

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nr 4

7

Research on properties of bitumen modified with polymers used for asphalt concrete pavement on bridges

75%

Onischenko A., Kuzminets M., Aksenov S.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2014

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tom 14

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nr 4

8

Impact of different lignocellulosic materials used in core of particleboard on modulus of elasticity and bending strength

75%

Frackowiak I., Fuczek D., Kowaluk G.

Drewno. Prace Naukowe. Doniesienia. Komunikaty

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2008

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tom 51

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nr 180

5-14

9

Mechanical properties of potato starch modified by moisture content and addition of lubricant

75%

Stasiak M., Molenda M., Horabik J., Mueller P., Opalinski I.

International Agrophysics

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2014

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tom 28

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nr 4

Laboratory testing was conducted to deliver a set of characteristics of structure and mechanical properties of pure starch and starch with an addition of a lubricant – magnesium stearate. Considerable influence of moisture content of potato starch was found in the case of density, parameters of internal friction, coefficients of wall friction and flowability. Elasticity was found to be strongly influenced by water content of the material. Addition of magnesium stearate affected density and parameters of flowability, internal friction and elasticity. Bulk density increased from 604 to 774 kg m-3 with decrease in moisture content of potato starch from 17 to for 6%. Addition of magnesium stearate resulted in approximately 10% decrease in bulk density. Angle of internal friction obtained for 10 kPa of consolidation stress decreased from 33 to 24º with increase in moisture content, and to approxi- mately 22º with addition of the lubricant. With an increase of moisture content from 6 to 18% and with addition of the lubricant, the modulus of elasticity during loading decreased from approximately 1.0 to 0.1 MPa. Modulus of elasticity during un- loading was found in the range from 19 to 42 MPa and increased with increase of moisture content and amount of lubricant.

10

Elasticity characteristics of fruit

75%

Fekete A.

International Agrophysics

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1994

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tom 08

|

nr 3

11

An influence of quarantine conditions on elasticity modulus in apples stored in ULO and regular store

63%

Guz T.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2009

|

tom 09

12

Application of certain rates to the study of plant growth changes

63%

Kubik-Komar A., Wesolowska-Janczarek M.

Colloquium Biometryczne

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1998

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tom 28

13

Elastyczny fornir nadaje smaku niemodnemu wizerunkowi drewna

63%

W K.

Biuletyn Informacyjny Ośrodka Badawczo-Rozwojowego Przemysłu Płyt Drewnopochodnych w Czarnej Wodzie

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1998

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tom 39

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nr 1

64-65

14

Sprężystość elementów meblowych sklejanych warstwowo

63%

Dziegielewski S., Wilczynski A.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

1990

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tom 379

Соответствующие исследования охватывали послойно склеиваемую буковую древесину предназначенную на выбранные конструкционные мебельные элементы. Целью исследований было определение упругостных свойств этих элементов совместно с определением зависимости между модулями упругости послойно склеиваемых элементов с различным числом слоев, их толщины и направления сгиба. Для достижения указанной цели проводились теоретические исследования с последующей проверкой на основании результатов экспериментальных изысканий. Проведенные анализы показали, что модуль упругости элементов из буковой древесины склеиваемой послойно не зависит от числа слоев ни от вида используемого клея. Примерно так же представляются прочность и деформации.

15

Influence of hen egg shape on eggshell compressive strength

63%

Nedomova S., Severa L., Buchar J.

International Agrophysics

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2009

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tom 23

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nr 3

249-256

16

The effect of thermal processing on changes in the texture of green peas

63%

Slaska-Grzywna B., Andrejko D., Pawlak H.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2013

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tom 13

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nr 2

17

Contact between an elastic layer and an elastic semi-space bounded by a plane with axially symmetric smooth dip

63%

Monastyrskyy B., Kaczynski A.

Electronic Journal of Polish Agricultural Universities. Series Civil Engineering

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2005

|

tom 08

|

nr 4

18

Intensification of hydrodynamic cavitation processes for obtaining astringents when preparing concrete mixture

63%

Nazarenko I., Martyntsev V., Guzii S.

Motrol. Motoryzacja i Energetyka Rolnictwa

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2017

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tom 19

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nr 3

19

Elasticity and viscosity of carrot root tissue at different rate of deformation

63%

Golacki K., Stankiewicz A., Stropek Z.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 2[A]

63-66

Viscosity of foods and their mechanical properties are essential for modeling the mechanical behaviour of foods during deformation and flow. The rheological models are used for engineering calculations, e.g., during design of food processing machines, pumping systems, packaging machines, etc. Although the classical linear rheology is a rate-independent theory, the mechanical properties of the viscoelastic plant materials depend on a deformation rate. The influence of a deformation rate on mechanical properties of biological viscoelastic materials needs to be documented and it is the aim of this paper. It is proved, based on the Maxwell model, that the modulus of elasticity and the viscosity ratio are decreasing functions of the rate of deformation. Next, the modulus of elasticity and the viscosity ratio of the carrot cylindrical samples are determined using discrete-time measurements of the reaction force obtained in the compression and relaxation tests at a wide range of preliminary deformation rates, i.e. from 1.67×10–4 m·s-1 to 1.5 m·s-1. The relaxation data were processed using a four-element Maxwell model and the changes in viscoelastic constants were determined as a function of the deformation rate. The stress relaxation both in the state of uniaxial stress as well as in the state of uniaxial strain is considered. The experimental results are in good agreement with theoretical analysis for the biological material considered. The results motivate hypothesis that the number of microcrackings increases along with the deformation rate and indicate the irreversible character of the changes that proceed in plant materials under loading.

20

Elastic hysteresis determination for the skin of tomato fruit during uniaxial tension test

63%

Ciupak A., Gladyszewska B.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2011

|

tom 11

Ograniczanie wyników

Deformation-enhanced fluctuations of the erythrocyte's spectrin-actin nodes and relation to single molecule measures of spectrin unfolding

The expressed ankyrin-binding domain of erythroid and nonerythroid spectrin binds to PE-PC monolayers

The influence of temperature of freeze-drying process on the mechanical properties of dried mushrooms