Sökning: "TBC"
Visar resultat 1 - 5 av 26 uppsatser innehållade ordet TBC.
1. METODER FÖR ÖKAD FÖLJSAMHET VID BEHANDLING AV TBC_ En jämförelse av effektiviteten av tekniska lösningar
Uppsats för yrkesexamina på grundnivå, Umeå universitet/Institutionen för integrativ medicinsk biologi (IMB)Sammanfattning : .... LÄS MER
2. Erosion Behaviour of Thermal Barrier Coatings
Master-uppsats, Linköpings universitet/KonstruktionsmaterialSammanfattning : Thermal barrier coatings (TBCs) are advanced material systems used in the hot sections of gas turbines. The TBCs are designed to provide insulation against hot gases by a ceramic top coat and to provide oxidation and corrosion resistance by a metallic bond coat. LÄS MER
3. Total bacterial count as an attribute for raw milk quality
Kandidat-uppsats, SLU/Department of Molecular SciencesSammanfattning : Milk is a nutritious food and at the same time a substrate where microorganisms thrive. Their metabolic impact can be useful in dairy fermentation, but the degradation of compounds within its habitat can also cause dairy food spoilage. LÄS MER
4. Understanding the effect of material composition and microstructure on the hot corrosion behaviour of plasma sprayed thermal barrier coatings
Magister-uppsats, Högskolan Väst/Avdelningen för avverkande och additativa tillverkningsprocesser (AAT)Sammanfattning : Thermal barrier coatings (TBC) are used in the hot sections of gas turbine engine in order to insulate the substrate at high temperature. Molten salt infiltration retards the durability of TBCs. The current standard material, i.e. LÄS MER
5. Plasmin and plasminogen variation in bovine raw milk : impact of season, breed and milking system
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : Plasmin (PL) is a native proteinase in milk, which combines a complex system consisting of its zymogen called plasminogen (PG), inhibitors and activators, which activity is known to make considerable changes in the dairy products, which represent in irregulating of casein hydrolysis and poor clotting properties, that may slow the cheese ripening process and consequently increase the processing expense. The objective of this study was to investigate if on-farm factors (i. LÄS MER