A mathematical method for determining fiber wall thickness and fiber width

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A mathematical method for determining fiber wall thickness and fiber width

机译：确定纤维壁厚和纤维宽度的数学方法

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The researchers have developed a method for calculating the fiber cross-sectional dimensions.Average values of the fiber wall thickness and the fiber width are derived based on measurements of fiber coarseness,pulp yield,and wood density.The wood density is used to distinguish between fibers with different ratios of wall area to lumen area.

机译：研究人员开发了一种计算纤维横截面尺寸的方法，根据纤维粗度，纸浆得率和木材密度的测量值得出纤维壁厚和纤维宽度的平均值。壁面积与管腔面积比不同的纤维。

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《Solutions! for People, Processes and Paper: The Official Publication of TAPPI & PIMA》 |2004年第2期|共1页
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1. A mathematical method for determining fiber wall thickness and fiber width [J] . Solutions! for People Processes and Paper Group Solutions! for People, Processes and Paper: The Official Publication of TAPPI & PIMA . 2004,第2期

机译：确定纤维壁厚和纤维宽度的数学方法
2. An increase of elastic tissue fibers in blood vessel walls of placental stem villi and differences in the thickness of blood vessel walls in third trimester pre-eclampsia pregnancies [J] . Ozlem Pamukcu Baran, Mehmet Cudi Tuncer, Yusuf Nergiz, Central European journal of medicine. . 2010,第2期

机译：妊娠晚期子痫前期孕妇胎盘茎绒毛血管壁弹性组织纤维的增加和血管壁厚度的差异
3. An increase of elastic tissue fibers in blood vessel walls of placental stem villi and differences in the thickness of blood vessel walls in third trimester pre-eclampsia pregnancies [J] . ?zlem Baran, Mehmet Tuncer, Yusuf Nergiz, Central European journal of medicine. . 2010,第2期

机译：妊娠晚期子痫前期孕妇胎盘绒毛血管壁弹性组织纤维的增加和血管壁厚度的差异
4. Relationships between Thermal Properties and Maturity-Fineness of Cotton Fibers andEstimation of the Primary Cell Wall Thickness [C] . Noureddine Abidi, Eric Hequet, Luis Cabrales Proceedings of the 37th North American Thermal Analysis Society conference : Abstracts of papers . 2009

机译：棉纤维的热性能和成熟度与原代细胞壁厚度的估计之间的关系
5. Stretch-and-Fold Method for Micro/Nano Fibers Fabrication and Mathematical Analysis of Instability [D] . He, Lanziye. 2018

机译：微/纳米纤维的拉伸折叠方法制备和不稳定性的数学分析
6. Increased Gibberellins and Light Levels Promotes Cell Wall Thickness and Enhance Lignin Deposition in Xylem Fibers [O] . Renan Falcioni, Thaise Moriwaki, Dyoni Matias de Oliveira, -1

机译：赤霉素和光水平的增加促进细胞壁厚度并增强木质部纤维中木质素的沉积
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。

A mathematical method for determining fiber wall thickness and fiber width

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