Determine the optimum crude intake level-a case history

J.C.M.Hartmann

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Determine the optimum crude intake level-a case history

机译：确定最佳原油摄入量-案例历史

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《Hydrocarbon Processing》 |2001年第6期|共4页
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J.C.M.Hartmann;
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中图分类石油、天然气工业;
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入库时间 2022-08-18 21:33:13

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1. Determine the optimum crude intake level-a case history [J] . J.C.M.Hartmann Hydrocarbon Processing . 2001,第6期

机译：确定最佳原油摄入量-案例历史
2. Design of a randomized trial to determine the optimum protein intake to preserve lean body mass and to optimize response to a promyogenic anabolic agent in older men with physical functional limitation [J] . Bhasin Shalender, Apovian Caroline M., Travison Thomas G., Contemporary clinical trials . 2017,第期

机译：用于确定最佳蛋白质摄入量的随机试验，以保持贫体质量的最佳蛋白质摄入量，并优化具有物理功能限制的老年男性突出的合成代谢剂的反应
3. A risk-benefit analysis approach to seafood intake to determine optimal consumption. [J] . Sirot V, Leblanc J. C, Margaritis I. The British Journal of Nutrition . 2012,第12期

机译：对海鲜摄入量进行风险收益分析的方法，以确定最佳食用量。
4. Using a 3D stochastic geomodel to determine optimal infill potential of a mature gas field: a case history [C] . J.C.Herweijer, M.Barley, S.Chugh, SPE annual technical conference and exhibition . 2000

机译：使用3D随机地理模型确定成熟气田的最佳填充潜力：案例历史
5. A multi-component evaporation model to determine the onset of crude oil emulsification in seawater [D] . Cragan, Jennifer Anne. 2016

机译：一种多组分蒸发模型，以确定海水中原油乳化的发作
6. Design of a randomized trial to determine the optimum protein intake to preserve lean body mass and to optimize response to a promyogenic anabolic agent in older men with physical functional limitation [O] . Shalender Bhasin, Caroline M. Apovian, Thomas G. Travison, -1

机译：设计一项随机试验以确定最佳蛋白质摄入量以保持瘦体重并优化对身体功能受限的老年男性的促早产合成代谢药物的反应
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。

Determine the optimum crude intake level-a case history

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