✦ LIBER ✦

A Quick Lube Oil and Transformer Oil Quality Monitoring Method

✍ Scribed by Markova, L. V.; Makarenko, V. M.; Semenyuk, M. S.

Book ID: 125357239
Publisher: Springer US
Year: 2014
Tongue: English
Weight: 218 KB
Volume: 49
Category: Article
ISSN: 0009-3092
DOI: 10.1007/s10553-014-0481-9

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

A Fast Method of Determining the Standar

A Fast Method of Determining the Standard Quality of Lube Oils with the Base Number

✍ S. A. Martalov; N. G. Postnikova; R. D. Muratova; V. N. Zerelov; V. A. Kalinin 📂 Article 📅 2002 🏛 Springer US 🌐 English ⚖ 86 KB

Predicting Jatropha curcas seed-oil cont

Predicting Jatropha curcas seed-oil content, oil composition and protein content using near-infrared spectroscopy—A quick and non-destructive method

✍ Yiftach Vaknin; Miriam Ghanim; Shahar Samra; Levana Dvash; Efrat Hendelsman; Dan 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 416 KB

Wavelet transform threshold noise reduct

Wavelet transform threshold noise reduction methods in the oil pipeline leakage monitoring and positioning system

✍ Chao Gao; Shanxue Zhou 📂 Article 📅 2010 🏛 SP Science Press 🌐 English ⚖ 253 KB

Method for monitoring and diagnosing the

Method for monitoring and diagnosing the status of oil pump seals

✍ E. I. Malakhovskii; A. Sh. Bakhshaliev; A. K. Slavinskii 📂 Article 📅 1993 🏛 Springer 🌐 English ⚖ 253 KB

A study of the GK transformer oil using

A study of the GK transformer oil using the EPR and NMR methods

✍ O. A. Turanova; A. R. Sharipova; A. A. Sukhanov; O. I. Gnezdilov; V. K. Kozlov; 📂 Article 📅 2010 🏛 Springer 🌐 English ⚖ 209 KB

A chromametric method for the rapid asse

A chromametric method for the rapid assessment of deep frying oil quality

✍ Xin-Qing Xu 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 106 KB 👁 1 views

## Abstract A rapid chromametric method was developed for the assessment of deep frying oil quality based on the strong correlation between colour index and total polar compounds in deep frying oil. Colour indices of frying oil samples, measured by chromameter, decreased significantly during frying