Sökning: "holding"
Visar resultat 21 - 25 av 325 avhandlingar innehållade ordet holding.
21. Effect of heat treatment on microstructure and mechanical properties of a 5 wt.% Cr cold work tool steel
Sammanfattning : This work presents investigations related to phase transformations occurring inthe 5 wt.% Cr cold work tool steel Caldie during hardening and tempering treatments. LÄS MER
22. Factors Controlling Meat Quality of Pork in Relation to Breed and RN Genotype
Sammanfattning : The Hampshire breed was introduced as the terminal sire in Swedish slaughter pigs in the 1970s, mainly to reduce stress susceptibility and associated problems of meat quality, such as the meat being pale, soft and exudative (PSE). Since then, however, the RN – allele, a mutation which is only found in pure-bred Hampshire and in crosses with it, has been discovered. LÄS MER
23. Sensory-motor regulation of human biting behavior
Sammanfattning : In order to control oral motor behavior, such as biting and chewing, we rely on information provided by a variety of sense organs, including periodontal mechanoreceptors (PMRs). The PMRs, located among the collagen fibers in the periodontal ligament that attaches the root of the tooth to the alveolar bone, send signals to the central nervous system when the surrounding collagen fibers are stretched by loading of the tooth. LÄS MER
24. Learning Chemistry at the University level : Student attitudes, motivation, and design of the learning environment
Sammanfattning : The main purpose of the research this thesis is based upon was to study students’ attitudes towards learning chemistry at university level and their motivation from three perspectives. How can students’ attitudes towards learning chemistry be assessed? How can these attitudes be changed? How are learning situations experienced by students with different attitude positions? An attitude questionnaire, assessing views of knowledge, learning assessments, laboratory activities, and perceived roles of instructors and student, was used to estimate students’ attitude positions. LÄS MER
25. Cereal Dietary Fibre - Physicochemical Properties and Suitability for Addition to Low-Fat Meat Products
Sammanfattning : It is well known that dietary fibre is good for the health. Cereals, and in particular the outer parts of the cereal kernels, are rich in dietary fibre. Rye bran, wheat bran, oat bran and barley fibre have been investigated regarding their suitability as additives in low-fat meat products. LÄS MER
