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Search results for: BAKERY WASTES
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Proceedings of the Institution of Civil Engineers-Waste and Resource Management
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Journal of Candido Tostes Dairy Institute
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Analysis of energy and economic efficiency water heating by heat pump air-water
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Low-Pressure Injection of Water and Urea-Water Solution in Flash-Boiling Conditions
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Why the Solvation Water around Proteins Is More Dense than Bulk Water
PublicationThe main aim of this work is to propose a rational explanation of the commonly observed phenomenon of increasing water density within solvation shell of proteins. We have observed that the geometry of the water–water hydrogen bond network within solvation layer differs from the one in bulk water, and it is the result of interactions of water molecules with protein surface. Altered geometry of the network reflects changes in the...
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Pool boiling of water-Al2O3 and water-Cu nanofluids on horizontal smooth tubes
PublicationPrzedstawiono wyniki pomiarów współczynnika przejmowania ciepła podczas wrzenia dwóch nanocieczy, tj. woda-Al2O3 i woda-Cu o trzech koncentracjach masowych nanocząstek: 0.01%,0.1% oraz 1% na poziomych gładkich rurkach ze stali nierdzewnej i miedzi o średnicy zewnętrznej 10 mm.
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Pool boiling of water-Al2O3 and water-Cu nanofluids on horizontal smooth tubes
PublicationPrzedstawiono wyniki badań eksperymentalnych wrzenia dwóch nanocieczy woda-Al2O3 i woda Cu na poziomych gładkich rurkach stalowych i miedzianych. Koncentracja nanoicząstek wynosiła 0.01%, 0.1% oraz 1%.
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Structural properties of water: Comparison of the SPC, SPCE, TIP4P and TIP5P models of water
PublicationDla czterech najpopularniejszych modeli wody obliczono wartości entropii absolutnej ciekłej wody w temperaturze 298 K, średnią liczbę wiązań wodorowych tworzonych przez cząsteczkę wody, średni czas życia wiązania wodorowego, średni czas życia cząsteczki wody w stanie związanym (gdy tworzy ona co najmniej jedno wiązanie wodorowe) oraz średnią energię wiązania wodorowego. Otrzymane rezultaty porównano z eksperymentem. Uzyskane wyniki...
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Why the solvation water around proteins is more dense than bulk water
PublicationThe main aim of this work is to propose a rational explanation of commonly observed phenomenon of increasing water density within solvation shell of proteins. We have observed that geometry of the water-water hydrogen bond network within solvation layer differs from the one in bulk water and it is the effect of interactions of water molecules with protein surface. Altered geometry of the network reflects changes in the structure...
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Waves in Random and Complex Media
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COMBUSTION EXPLOSION AND SHOCK WAVES
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Canadian Water Resources Journal
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Journal of Water and Climate Change
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Journal of Water Management Modeling
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WEM-WATER ENGINEERING & MANAGEMENT
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Water Quality Exposure and Health
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Journal of Water Process Engineering
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Australian Journal of Water Resources
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Journal of Water Reuse and Desalination
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Asian Journal of Management Cases
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Air Soil and Water Research
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International Journal of Water Governance
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Journal of Cases on Information Technology
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Wiley Interdisciplinary Reviews-Water
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Oral and Maxillofacial Surgery Cases
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World Journal of Clinical Cases
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Sustainability of Water Quality and Ecology
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GROUND WATER MONITORING AND REMEDIATION
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Retinal Cases and Brief Reports
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Journal of Water and Environment Technology
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Water Resources and Rural Development
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Drinking Water Engineering and Science
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Spinal cord series and cases
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JOURNAL OF SOIL AND WATER CONSERVATION
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JOURNAL OF INFRARED AND MILLIMETER WAVES
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ACS ES&T Water
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Journal of Water Chemistry and Technology
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International Journal of Instructional Cases
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Water Quality Research Journal
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Science of Soil and Water Conservation
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Sustainable Water Resources Management
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JOURNAL OF ELECTROMAGNETIC WAVES AND APPLICATIONS
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Jangada: crítica, literatura, artes
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Water Conservation Science and Engineering
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Journal of Water and Environmental Nanotechnology
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Water Science
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GROUND WATER
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Salinity enhances high optically active L-lactate production from co-fermentation of food waste and waste activated sludge: Unveiling the response of microbial community shift and functional profiling
PublicationLactic acid (LA), a versatile platform molecule, can be fermented from organic wastes, such as food waste and waste activated sludge. In this study, an efficient approach using salt, a component of food waste as an additive, was proposed to increase LA production. The LA productivity was increased at 10 g NaCl/L and optical pure L-lactate was obtained at 30 g NaCl/L. The enhancement of LA was in accordance with the increased solubilization...
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Effect of process parameters on food waste conversion - dataset 1
Open Research DataData obtained during studies (food waste pretreatment and conversion), describing the effect of process parameters (sonocavitation) on food waste conversion.
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The influence of rubber recyclate morphology on the properties of rubber-asphalt composite
PublicationIn the paper wastes, mostly in the form of used tires, were analyzed. One of the methods of waste tires application use them as a modifier of asphalt. However, the properties of rubber-asphalt composites depend on the morphology of waste tiregranulate and kind of tire recycled (car/truck). In this chapter, the influence of grinding methods of waste tire on the prop¬erties of rubber-asphalt composites were studied. SEM analysis...