Formation of brominated pollutants during the pyrolysis and combustion of tetrabromobisphenol A at different temperatures

Formation of PAH and soot during acetyle

Formation of PAH and soot during acetylene pyrolysis at different gas residence times and reaction temperatures

✍ N.E. Sánchez; A. Callejas; A. Millera; R. Bilbao; M.U. Alzueta 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 805 KB

The fate of Cu, Zn, Pb and Cd during the

The fate of Cu, Zn, Pb and Cd during the pyrolysis of sewage sludge at different temperatures

✍ He, Y.D.; Zhai, Y.B.; Li, C.T.; Yang, F.; Chen, L.; Fan, X.P.; Peng, W.F.; Fu, Z 📂 Article 📅 2010 🏛 T.H. Huxley School of Environment 🌐 French ⚖ 868 KB

Kinetics of the formation of a hydrogen

Kinetics of the formation of a hydrogen bond between photoexcited dye molecules and a solvent at different temperatures

✍ A. N. Rubinov; B. A. Bushuk; A. P. Stupak 📂 Article 📅 1997 🏛 Springer US 🌐 English ⚖ 579 KB

A discussion of the paper “expansion ass

A discussion of the paper “expansion associated with ettringite formation at different temperatures,” by A. Negro and A. Bachiorrini

✍ S. Chatterji 📂 Article 📅 1983 🏛 Elsevier Science 🌐 English ⚖ 74 KB

Changes in the Digestibility of Dried Ca

Changes in the Digestibility of Dried Casein and Glucose Mixtures Occurring During Storage at Different Temperatures and Water Activities

✍ Culver, Catherine A.; Swaisgood, Harold E. 📂 Article 📅 1989 🏛 American Dairy Science Association 🌐 English ⚖ 443 KB

Thermal degradation of precursors and fo

Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH

✍ Przybylski, R. ;Kamiński, E. 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 420 KB

Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH' R. PRZYBYLSKI and E. KAM~JSKI The effect of temperature and pH