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  1. 141

    Thermomechanical Model and Bursting Tests to Evaluate the Risk of Swelling and Bursting of Modified 9Cr-1Mo Steel Steam Generator Tubes during a Sodium-Water Reaction Accident by C. Bertrand, A. Allou, F. Beauchamp, E. Pluyette, P. Defrasne, F. Baqué

    Published 2014-01-01
    “…The MECTUB code was developed to evaluate the risk of swelling and bursting of Steam Generator (SG) tubes. This code deals with the physic of intermediate steam-water leaks into sodium which induce a Sodium-Water Reaction (SWR). …”
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  2. 142

    Comparative Agreement Analysis of Differences in 1,5-Anhydroglucitol, Glycated Albumin, and Glycated Hemoglobin A1c Levels between Fasting and Postprandial States in Steamed Bread Meal Test by Hang Su, Yufei Wang, Xiaojing Ma, Xingxing He, Lingwen Ying, Junling Tang, Lu Dong, Yuqian Bao, Jian Zhou, Weiping Jia

    Published 2017-01-01
    “…Our previous study indicated that serum 1,5-anhydroglucitol (1,5-AG) levels slightly increased after a glucose load; therefore, this study was conducted to explore short-term changes in 1,5-AG levels after a steamed bread meal test (SBMT) and compare the agreement of 1,5-AG, glycated albumin (GA), and glycated hemoglobin A1c (HbA1c) levels between fasting and postprandial states after an SBMT. …”
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  3. 143

    ROSA/LSTF Tests and RELAP5 Posttest Analyses for PWR Safety System Using Steam Generator Secondary-Side Depressurization against Effects of Release of Nitrogen Gas Dissolved in Accumulator Water by Takeshi Takeda, Akira Ohnuki, Daisuke Kanamori, Iwao Ohtsu

    Published 2016-01-01
    “…The tests simulated cold leg small-break loss-of-coolant accidents with 2-inch diameter break using an early steam generator (SG) secondary-side depressurization with or without release of nitrogen gas dissolved in accumulator (ACC) water. …”
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  6. 146

    Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays) by Rina Yenrina, Kurnia Harlina Dewi, Yumarnis Yumarnis

    Published 2024-10-01
    “…The research result indicate that blending of purple sweet potato flour, mung bean flour and corn flour is obvious significantly influenced to some analysis of water, ash, fat, protein,carbohidrate,antioxidan activity, water activity, crude fiber instant steamed sponge cake flour. …”
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