Showing 1 - 20 results of 136 for search '"The O.C."', query time: 0.08s Refine Results
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    O-C Analysis of Algol-type Eclipsing Binary UU And by Oğuz Öztürk

    Published 2020-12-01
    “…Light travel time effect (LTTE) caused by additional body in the system was assumed in order to explain the cyclic O-C variation. Using the mass function obtained from O-C analysis, the possible mass of the third component was found to be in the order of solar mass. …”
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    PENGUJIAN KANDUNGAN UNSUR HARA DALAM KOMPOS YANG BERASAL DARI SERASAH TANAMAN JAGUNG MANIS (Zea mays saccharata) by SURTINAH SURTINAH

    Published 2013-08-01
    Subjects: “…Key Words: Compost, Sweet Corn, P, K, CaO, MgO, C- organik, C/N ratio.…”
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    Contenido de acetaldehído y etanol en naranjas y mandarinas durante la postcosecha by G.E. Meier, E. Ponte, D. E. Vázquez

    Published 2004-01-01
    “…El almacenamiento prolongado de mandarinas Murcott y naranjas Valencia Late se realizó a 2ºC ó 5ºC durante 60 días. El acondicionado de naranjas Valencia Late se realizó a 36ºC, durante 24 ó 48 horas, previo a su conservación a 5ºC durante 30 días. …”
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    Estudios biológicos de myzus persicae (sulzer) (hemiptera: aphididae) sobre rúcula (eruca sativa mill.) en condiciones de laboratorio by A. Andorno, C. Hernandez, E. Botto, S. Schultz, F. La Rossa

    Published 2007-01-01
    “…Los áfidos se criaron en cámaras climatizadas a dos temperaturas, 15±1ºC y 25±1ºC, 60-70% de humedad relativa y 12:12 (L:O) de fotoperíodo. …”
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    Encapsulation of betalains from beetroot stem by spray drying using Aloe vera gel as carrier by José Carlos Castillo-Altamirano, Miguel Ángel Sánchez Madrigal, Armando Quintero-Ramos, Martha Graciela Ruiz Gutiérrez

    Published 2025-02-01
    “…Mixtures in % A = A. vera and % B = beetroot stem juice were dried by spray: a) 25A:75B, 150 ºC, b) 25A:75B, 180 ºC, c) 75A:25B, 150 ºC, d) 75A:25B, 180 ºC. …”
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    Adsorption of Acetic Acid, Cadmium ions, Lead ions and Iodine Using Activated Carbon from Waste Wood and Rice Husks by TO Goodhead, KK Dagde

    Published 2013-05-01
    “…The raw materials were carbonized at different temperatures (600-800oC) using sodium hydroxide (NaOH) as the activating agent. …”
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    Effects of Annealing on the Structural and Optical Properties of Silver Thin Films by O. Osanyinlusi, A.B. Alabi, K.A. Yusuf, M.M. Orosun

    Published 2020-01-01
    “…All the films showed very low transmittance within the visible region with the 200oC annealed film having the highest at 1.4%. Reflectance was found to reduce from 65% for the as-deposited film to as low as 17% for the 200oC annealed film within the visible region of the wavelength. …”
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    Evaluación del efecto de las temperaturas de almacenamiento sobre los parámetros de vigor en semillas de Neltuma caldenia Burkart by Marco Utello, Alexis Osmar Genero, Marcela Alejandra Demaestri

    Published 2024-12-01
    “…Las semillas fueron colocadas en cámara de germinación a una temperatura de 30 ºC. Los resultados mostraron que el almacenamiento a -18 ºC favorece un mayor poder germinativo y velocidad de germinación en comparación con 5 ºC (p < 0,05). …”
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    Biología de deroceras reticulatum y d. laeve, moluscos de cultivos en siembra directa by N.L. Clemente, A.J. Faberi, A.N López, P.L. Manetti, H.A. Álvarez

    Published 2007-01-01
    “…Los R0 mayores se obtuvieron a 12º C, 64,22 y 357,25 babosas/babosa en D. reticulatum y D. laeve, respectivamente. …”
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    Evaluación de condiciones de proceso y conservación en la calidad de mandarina Satsuma by F. BELLO, M. PANOZZO, N. ALMIRON, D. VÁZQUEZ

    Published 2014-01-01
    “…El desverdizado se realizó con 1-3 ppm de etileno, durante 72 h a 21 ºC y 90% HR. En el descanso se evaluaron condiciones ambientales, 21 ºC con y sin control de humedad relativa y frutos envueltos con polietileno a 21 ºC. …”
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    Sous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts by Suelen Cristina dos Santos Carvalho, Vanessa Cristina Francisco, Kalisa Fernanda Silva, Stanislau Bogusz Junior, Renata Tieko Nassu

    Published 2025-02-01
    “…Combinations of three temperatures (65 ºC, 75 ºC and 85 ºC) and three cooking times (60, 90 and 120 minutes) were tested for the extreme and central points of a central composite design (CCD). …”
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