✦ LIBER ✦

Relationship between machinability index and in-process parameters during orthogonal cutting of steels

✍ Scribed by I. Arriola; E. Whitenton; J. Heigel; P.J. Arrazola

Publisher: International Academy for Production Engineering
Year: 2011
Tongue: English
Weight: 470 KB
Volume: 60
Category: Article
ISSN: 0007-8506
DOI: 10.1016/j.cirp.2011.03.082

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

In-Process Modelling and Estimation of T

In-Process Modelling and Estimation of Thermally Induced Errors of a Machine Tool During Cutting

✍ K. G. Ahn; D. W. Cho 📂 Article 📅 1999 🏛 Springer 🌐 English ⚖ 271 KB

A study of shear angle relationships in

A study of shear angle relationships in shearing process on the shear plane and the rake face in orthogonal cutting

✍ Choi, Man-Sung 📂 Article 📅 1995 🏛 Springer-Verlag ⚖ 439 KB

Relationship between the energy supply p

Relationship between the energy supply parameters and the physicochemical l characteristics of polymer compositions during drying and thermal processing

✍ L. S. Slobodkin; G. P. Pshenichnaya; M. N. Barskaya 📂 Article 📅 1980 🏛 Springer US 🌐 English ⚖ 566 KB

Relationship between parameters of acous

Relationship between parameters of acoustic signals and dimensions of breaks in continuity during fracture of heterogeneous materials

✍ D. I. Frolov; R. Sh. Kil'keev; V. S. Kuksenko; S. V. Novikov 📂 Article 📅 1981 🏛 Springer US 🌐 English ⚖ 680 KB

Relationship between plugging index part

Relationship between plugging index particle counts, and turbidity; commonly utilized parameters in the operation of RO facilities

✍ Joseph A. Wojslaw; John H. Grantham; Madan L. Arora; Kenneth M. Trompeter 📂 Article 📅 1983 🏛 Elsevier Science 🌐 English ⚖ 256 KB

Relationship between acrylamide and ther

Relationship between acrylamide and thermal-processing indexes in commercial breakfast cereals: A survey of Spanish breakfast cereals

✍ José A. Rufián-Henares; Cristina Delgado-Andrade; Francisco J. Morales 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 532 KB

Breakfast cereals are significant contributors to the daily intake of food-derived acrylamide in Western countries. Acrylamide was determined by LC-MS in 60 commercial breakfast cereals marketed in Spain. Several SPE cartridges were evaluated for clarification of the aqueous extract. LOQ was 62 micr