Sökning: "Fibre properties"
Visar resultat 1 - 5 av 143 uppsatser innehållade orden Fibre properties.
1. Thermal Conversion of Cellulose-Lignin Precursors into Carbon Fibres
Uppsats för yrkesexamina på avancerad nivå, Uppsala universitet/Nanoteknologi och funktionella materialSammanfattning : Carbon fibres are used in many applications thanks to their exceptional tensile properties in relation to their relatively low weight. These thin strands of at least 90% carbon are mixed with a matrix such as epoxy to form composites used for cars, wind turbines, prosthetics, and many other things. LÄS MER
2. Mildly nutritious or mild and nutritious : a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : Recent studies on the dietary habits of the Swedish population show that only 30% reaches the recommended levels of dietary fibres. As a high fiber intake is associated with health benefits and a decrease in the risk of developing lifestyle disease, there may be a need for new types of fibre and wholegrain products. LÄS MER
3. Att förebygga senskador hos ridhäst : med fokus på degenerativa skador
Kandidat-uppsats, SLU/Dept. of Anatomy, Physiology and BiochemistrySammanfattning : En senskada hos ridhästen leder till långa konvalecentperioder och obrukbara hästar vilket resulterar i en bristande hästvälfärd, stora ekonomiska kostnader för hästägare och att omvärlden ser negativt på ridsporten. För att sprida kunskap kring de åtgärder som kan vidtas för att förebygga senskador i den ytliga böjsenan hos ridhästar har denna litteraturstudie genomförts. LÄS MER
4. Agile robotic arm for vertical applications - Evaluation, design and development
Master-uppsats, Lunds universitet/MaskinelementSammanfattning : Existing pick and place robots are either heavy or have a limited workspace for vertical operations. Since there is no robot today that are both light and have a good vertical workspace, this leads to a gap in the market. LÄS MER
5. INVESTIGATING THE EFFECTS OF PROMOAT BETAGLUCAN ON IMPROVING AND MAINTAINING THE DESIRED STRUCTURE AND PHYSICAL PROPERTIES OF SPONGE CAKES OVER TWO WEEKS OF STORAGE.
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : This project investigated the impact of beta-glucan on sponge cake's desired texture and physical properties. Sponge cakes with different percentages of Lantmännens PromOat beta-glucan (0.0%, 1.0% and 2. LÄS MER