process for the preparation of samples for chemical analysis and / or physical and contenutore perfected the purpose

• 1. 用于对样品成像用于生物或化学分析的方法、载体组件和系统 [P] . 中国专利： CN107810404B . 2020.11.10
• 2. 用于对样品成像用于生物或化学分析的方法、载体组件和系统 [P] . 中国专利： CN107810404A . 2018-03-16
• 3. PROCESS FOR THE PREPARATION OF SAMPLES FOR CHEMICAL ANALYSIS OF LIQUIDS BY INFRARED SPECTROSCOPY OF DRY EXTRACT AND DEVICES FOR THIS PURPOSE [P] . 欧洲知识产权局专利： EP0478596B1 . 1993-11-03

  机译： 目的通过干提取物和装置的红外光谱法对液体进行化学分析的样品的制备方法

• 4. PROCESS FOR THE PREPARATION OF SAMPLES FOR CHEMICAL ANALYSIS OF LIQUIDS BY INFRARED SPECTROSCOPY OF DRY EXTRACT AND DEVICES FOR THIS PURPOSE [P] . 欧洲知识产权局专利： EP0478596A1 . 1992-04-08

  机译： 目的通过干提取物和装置的红外光谱法对液体进行化学分析的样品的制备方法

• 5. PROCESS FOR THE PREPARATION OF SAMPLES FOR CHEMICAL ANALYSIS OF LIQUIDS BY INFRARED SPECTROSCOPY OF DRY EXTRACT AND DEVICES FOR THIS PURPOSE [P] . 世界知识产权组织专利： WO9015981A1 . 1990-12-27

  机译： 目的通过干提取物和装置的红外光谱法对液体进行化学分析的样品的制备方法

• 1. Correlation Analysis of Processing Technology,Physical Parameters and Chemical Components during Plain Stir-baking of Trichosanthis Radix [J] . Xinhong ZHAO, Ruiying LI, Chao SUN, 药用植物：英文版 . 2021,第005期
• 2. Physical Properties and Electrochemical Performance of Solid K2FeO4 Samples Prepared by Ex-situ and in.situ Electrochemical Methods [J] . 徐志花, 王建明, 邵海波, 中国化学工程学报：英文版 . 2007,第001期
• 3. Preparation and electrochemical characterization of activated carbons by chemical-physical activation [J] . ZHANG Zhi-an, CUI Mu, LAI Yan-qing, 中南大学学报（英文版） . 2009,第001期
• 4. THE APPLICATION OF AQUATIC EXERCISES FOR THE PURPOSE OF PHYSICAL PREPARATION FOR CHILDREN DIAGNOSED WITH OSTEOGENESIS IMPERFECTA [J] . MANDACHE RADU, MACOVEI SABINA Ovidius University Annals . 2015,第2期
• 5. STRUCTURE OF CHEMICAL COMPOUNDS, METHODS OF ANALYSIS AND PROCESS CONTROL PHYSICAL-CHEMICAL CHARACTERIZATION AND QUALITY CONTROL OF SPIRONOLACTONE RAW MATERIAL SAMPLES [J] . F. C. Brandao, M. P. Tagiari, M. A. S. Silva Pharmaceutical Chemistry Journal . 2008,第6期
• 6. Optimization of estrogen receptor analysis by immunocytochemistry in random periareolar fine-needle aspiration samples of breast tissue processed as thin-layer preparations. [J] . Petroff BK, Clark JL, Metheny T, Applied immunohistochemistry and molecular morphology: AIMM . 2006,第3期
• 7. Challenges for physical failure analysis of 3D-integrated devices - sample preparation and analysis to support process development of TSVs [C] . Andreas Meyer, Gabriele Grimm, Michael Hecker, International Symposium for Testing and Failure Analysis . 2013
• 8. Advancements in selenium speciation, fast gas analysis and sample preparation procedures for the chemical analysis of real-world samples. [D] . Roberge, Mark Timothy. 2003
• 9. High resolution ultrastructural mapping of total calcium: electron spectroscopic imaging/electron energy loss spectroscopy analysis of a physically/chemically processed nerve-muscle preparation. [O] . F Grohovaz, M Bossi, R Pezzati, 1996
• 10. 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
• 11. Analysis of waste-vitrification process samples: Improvements in sample preparation and analysis methods [R] . Baldwin, D. P. , Zamzow, D. S. , D'Silva, A. P. 1994

• 1. Optimizing Sampling, Sample Processing and Analysis Methods for Radon (SUP222/SUPRn) in Water by Liquid Scintillation Counting [J] . Uttam K. Saha ,Michael E. Kitto ,Dana R. Lynch . 美国分析化学（英文） . 2018,第1期
• 2. Preparation and electrochemical characterization of activated carbons by chemical-physical activation [J] . 张治安 ,崔沐 ,赖延清 . 中南大学学报 . 2009,第001期
• 3. 用于近代物理实验教学的振动样品磁强计 [C] . 张志杰 ,贺天民 ,孙昕 . 第四届全国高等学校物理实验教学研讨会 . 2006
• 4. 激光等离子体飞行时间质谱仪用于地质样品和人发样品直接分析中的研究 [A] . 童庆国 . 2009