Water - the new carbon

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Water - the new carbon

机译：水-新碳

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A large number of members and guests joined us at our annual meeting in May. They gathered to recognise the achievements of our latest medallists, to thank our outgoing president John Armstrong, and to welcome our new president Professor John Swaffield - and hear his presidential address. Living with the Albatross. It will surprise nobody that a major theme of the address was the need to apply CIBSE's skills of providing design guidance and knowledge dissemination to address the water-based causes and effects of climate change. John argued that water-based issues should become an integral part of CIBSE's response to the challenge of climate change.

机译：五月，我们的年会上有大量的成员和嘉宾加入了我们。他们齐聚一堂，表彰我们最新奖牌获得者的成就，感谢即将离任的总统约翰·阿姆斯特朗，并欢迎我们的新总统约翰·斯威夫菲尔德教授-听取他的总统讲话。与信天翁住在一起。演讲的主要主题是需要运用CIBSE提供的设计指导和知识传播的技能来解决气候变化的水基原因和后果，这将使所有人感到惊讶。约翰认为，水基问题应成为CIBSE应对气候变化挑战的组成部分。

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《Building Services Journal》 |2008年第6期|p.73-76|共4页
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正文语种 eng
中图分类建筑科学;
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6. Structure Evolution of Ordered Mesoporous Carbons Induced by Water Content of Mixed Solvents Water/Ethanol [O] . Peng Li, Shujun Liang, Zhenzhong Li, 2016

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7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Water - the new carbon

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