Theoretical calculation of the vibrational state dependent photodetachment spectra of X−H2O, X = F, Cl, Br

2016 ◽  
Vol 18 (38) ◽  
pp. 26970-26979 ◽  
Author(s):  
Wikorn Punyain ◽  
Kaito Takahashi
Keyword(s):  
Theoretical Calculation ◽  
Vibrational State ◽  
State Dependent

The simulated vibrational state dependent photodetachment spectra for X−H2O (X = F, Cl, Br).

scholarly journals Vibrational-state-dependent decay of the CO C(1s) excitation

1995 ◽  
Vol 51 (6) ◽  
pp. R4313-R4316 ◽  
Author(s):  
N. Saito ◽  
F. Heiser ◽  
O. Hemmers ◽  
A. Hempelmann ◽  
K. Wieliczek ◽  
...  
Keyword(s):  
Vibrational State ◽  
State Dependent

Quantum vibrational state-dependent potentials for classical many-body simulations

2005 ◽  
Vol 122 (17) ◽  
pp. 174107 ◽  
Author(s):  
Jeanne M. Riga ◽  
Erick Fredj ◽  
Craig C. Martens
Keyword(s):  
Vibrational State ◽  
Many Body ◽  
State Dependent

Vibrational state-dependent predissociation dynamics of ClO (A2Π3/2): Insight from correlated fine structure branching ratios

2006 ◽  
Vol 8 (25) ◽  
pp. 2964-2971 ◽  
Author(s):  
Hahkjoon Kim ◽  
Kristin S. Dooley ◽  
Gerrit C. Groenenboom ◽  
Simon W. North
Keyword(s):  
Fine Structure ◽  
Vibrational State ◽  
Branching Ratios ◽  
State Dependent

Vibrational-state-dependent polarizability ofCO2

1989 ◽  
Vol 39 (1) ◽  
pp. 413-414 ◽  
Author(s):  
X. J. Gu ◽  
N. R. Isenor ◽  
G. Scoles
Keyword(s):  
Vibrational State ◽  
State Dependent

Analysis of electro- and thermophysical processes occurring during electrocontact baking of flour products.

2020 ◽  
Vol 29 (11) ◽  
pp. 50-55
Author(s):  
V.I. Maklyukov ◽  
◽  
E.O. Gerasimova ◽  
N. V. Labutina ◽  
E.N. Rogozkin ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Theoretical Calculation ◽  
Heat Balance ◽  
Electric Contact ◽  
Wheat Dough ◽  
Baking Process ◽  
Free Moisture ◽  
Contact Heating ◽  
The Heat Balance

The article considers the results of research conducted during electric contact heating of rye-wheat dough pieces. It is established that the electrical conductivity of the crumb dough does not depend on the total humidity of the material, but mainly on the amount of free moisture. Using the current and temperature graphs, you can imagine how free moisture changes during the baking process and the influence of the thermophysical and colloidal process on the change in the value of free moisture. Experimentally determined the amount of heat that is spent on baking 1 kg of bread. The accuracy of the theoretical calculation of this parameter in the heat balance of the baking chamber is confirmed.

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