scholarly journals A STUDY ON FORMATION PROCESS OF WATER QUALITY HYDROGRAPH IN A SMALL BASIN

2005 ◽  
Vol 49 ◽  
pp. 157-162 ◽  
Author(s):  
Shuichi KURE ◽  
Chisato KITAMURA ◽  
Ryou EBANA ◽  
Tadashi YAMADA
Keyword(s):  
Water Quality ◽  
Formation Process ◽  
Small Basin

scholarly journals A STUDY ON FORMATION PROCESS AND ESTIMATION METHOD OF WATER QUALITY HYDROGRAPH IN A SMALL BASIN

2006 ◽  
Vol 50 ◽  
pp. 349-354
Author(s):  
Shuichi KURE ◽  
Kinsou Ryuu ◽  
Ryou EBANA ◽  
Tadashi YAMADA
Keyword(s):  
Water Quality ◽  
Formation Process ◽  
Estimation Method ◽  
Small Basin

Influence of different activities on water quality in a small basin

2006 ◽  
Vol 4 (4) ◽  
pp. 291-300 ◽  
Author(s):  
Justyna Czemiel Berndtsson ◽  
Lars Bengtsson
Keyword(s):  
Water Quality ◽  
Small Basin

scholarly journals THE EFFECT OF WATER HARDNESS ON RHEOLOGICAL BEHAVIOR OF DOUGH

2016 ◽  
Vol 21 (1) ◽  
Author(s):  
ELENA-MĂDĂLINA ȘTEFAN ◽  
GHEORGHE VOICU ◽  
GABRIEL-ALEXANDRU CONSTANTIN ◽  
MARIANA FERDEȘ ◽  
GHEORGHE MUSCALU
Keyword(s):  
Water Quality ◽  
Standard Method ◽  
Formation Process ◽  
Water Hardness ◽  
Bakery Products ◽  
Rheological Characteristics ◽  
Retention Period ◽  
White Flour ◽  
Brabender Farinograph ◽  
Hardness Values

<p>Flour and water are basic components in dough formation process. The water quality affects the whole breadmaking process and the quality and retention period of bakery products. In bakery, an important role is played by the hardness of water; are preferred water having a hardness by 5 - 10<sup>o</sup> D (German degrees) and, in some cases, are preferred the waters with 10 – 20<sup>o</sup> D, depending on the characteristics of gluten. For the experimental determination, presented in this paper, were used samples of FA 650 flour type (white flour) and four kinds of water with different hardness values. To determine the dough rheological characteristics were made measurements according to AACC 54-21 standard method, using the Brabender Farinograph-E model (300 g mixer capacity). </p>The paper presents the study of rheological characteristics variation of wheat flour dough, depending on the water hardness used in mixing and formation process.

Irrigative assessment of Sasyk water quality

2021 ◽  
Vol 6 (2) ◽  
pp. 69-77
Author(s):  
Serhii Yurasov ◽  
◽  
Viktoriia Kuzmina ◽  
Vitalii Karaulov ◽  
◽  
...  
Keyword(s):  
Water Quality ◽  
Bottom Sediments ◽  
Formation Process ◽  
Magnesium Ions ◽  
Artificial Lake ◽  
Salty Water ◽  
Water Conditions ◽  
Freshwater Reservoir ◽  
Irrigation Waters

The article is dedicated to the problem of artificial Lake Sasyk which was transformed from a salty water estuary into a freshwater reservoir at the expense of the Danube waters. In the first decades, the irrigative water conditions were not achieved due to the arrival of salts from the bottom sediments. Currently, the water quality formation process in Lake Sasyk has stabilized, but the problem of land irrigation remains urgent. The article gives an irrigation assessment of the quality of the Sasyk reservoir according to various methods considering observations in the HPS-2 region from 2007 to 2017. A detailed typification of irrigation waters based on Alekin O. A. water typing is proposed. It was found that mineralization and the content of sodium and magnesium ions in the Sasyk waters promote salinization and alkalinization of soils. For the safe use of this water for irrigation, both chemical reclamation and dilution with water are necessary.

Effects of Changing Land Use from Agriculture to Forest on Stream Water Quality in a Small Basin in NW Spain

2014 ◽  
Vol 46 (sup1) ◽  
pp. 353-361 ◽  
Author(s):  
M. M. Taboada-Castro ◽  
M. L. Rodríguez-Blanco ◽  
A. Diéguez ◽  
L. Palleiro ◽  
J. L. Oropeza-Mota ◽  
...  
Keyword(s):  
Water Quality ◽  
Land Use ◽  
Stream Water ◽  
Stream Water Quality ◽  
Nw Spain ◽  
Small Basin

Formation process of periodic non-conservative antiphase boundary structure in L-Pd5Ce

1990 ◽  
Vol 48 (4) ◽  
pp. 162-163
Author(s):  
Masaru Itakura ◽  
Noriyuki Kuwano ◽  
Kensuke Oki
Keyword(s):  
Formation Process ◽  
Domain Size ◽  
Antiphase Boundary ◽  
Boundary Structure ◽  
Temperature Phase ◽  
Arc Melting ◽  
Iced Water ◽  
Antiphase Domains ◽  
Low Temperature Phase ◽  
Degree Of Order

The low temperature phase of Pd5Ce (L-Pd5Ce) has a one-dimensional long period superstructure (1D-LPS) derived from Ll2. The periodic antiphase boundaries (APBs) are parallel to (110) planes and have a shift vector of 1/2[110]. Hereafter, the indices are referred to the basic lattices of Ll2 As insertion of the APB causes a change in composition, such an APB is called “non-conservative”. Then, a domain size M depends upon the Ce concentration in the alloy. It was found that M increases also with temperature. The temperature dependency of M is attributed to a change of the degree of order within the antiphase domains. In this work, morphology of the non-conservative APBs is observed to clarify the formation process of the 1D-LPS.The alloy of Pd-16.7 at%Ce was prepared by arc melting in argon atmosphere. Disc specimens made from the alloy ingot were first held at 985 K for 260 ks and quenched in iced water to obtain the state of M=∞ or Ll2, followed by annealing for various lengths of time. The annealing temperature was 873 K where the equilibrium value for M is about 3 in unit of (110) lattice spacing of Ll2. Observation was carried out using microscopes JEM-2000FX, JEM-4000EX (HVEM Lab., Kyushu Univ.) and JEM-2000EX (Dept. of Mater. Sci. Tech., Kyushu Univ.).

Effect of mood on stereotype formation process

2004 ◽  
Author(s):  
Julia Braverman ◽  
David DeSteno
Keyword(s):  
Formation Process
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