Processing product thickeies and is formed by water chemistry mining ore during subsequent cooling acid salt solution

• 1. 用于定量和定性确定钾和镁矿石的加工产品中的贵金属含量的样品的制备方法 [P] . 中国专利： CN101688823B . 2011.09.14
• 2. 用于定量和定性确定钾和镁矿石的加工产品中的贵金属含量的样品的制备方法 [P] . 中国专利： CN101688823A . 2010-03-31
• 3. PROCESS OF TREATING PRODUCTS OF THICKENED AND SUBSEQUENTLY COOLED DOWN ACID SALT SOLUTIONS BEING FORMED DURING HYDROCHEMICAL MINING OF ORES [P] . CZ9401224A3 . 1996-03-13

  机译： 在矿石的水化开采过程中处理形成增稠的及随后冷却的向下酸性盐溶液的产品的过程

• 4. The ore of the acidic salt solution water chemistry exploitation formed during processing [P] . CZ44193A3 . 1994-10-19

  机译： 加工过程中形成的酸性盐溶液水化学开采矿

• 5. PROCESS FOR TREATING ACIDIC SALT SOLUTIONS FORMED DURING HYDROCHEMICAL MINING OF ORE [P] . CZ9300441A3 . 1994-10-19

  机译： 处理矿石水化学采矿过程中形成的酸性盐溶液的方法

• 1. Maillard Products Formed from Chicken Fat Oxidants and Amino Acids Act as a Flavor Enhancer in Comminuted Chicken Products [J] . Lingling Liu, Boyan Liu, Yahui Cui, 食品科学与工程：英文版 . 2013,第003期
• 2. “Giant pressure shadow” structure and ore-finding method of tectonic stress field in the Tongchang Cu-Au polymetallic orefield,Shaanxi,China：Ⅱ.Dynamics of tectonic ore-forming processes and prognosis of concealed ores [J] . HAN Runsheng, WANG Lei, MA Deyun, 中国地球化学学报：英文版 . 2010,第004期
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• 4. Hazard development mechanism and deformation estimation of water solution mining area [J] . HE Yue-guang, LI Zhi-wei, YANG Xiao-li 中南大学学报（英文版） . 2006,第006期
• 5. Role of water/rock interaction in the formation of ore-bearing solutions and deposition of hydrothermal ore, Sadon Mining District, North Caucasus Mountains, Russia [C] . Michael Borisov, Dmitry Bychkov, Mariya Volkova, International Symposium on Water-Rock Interaction . 2019
• 6. EFFECTS OF EVAPORATIVE SALT WATER COOLING TOWERS ON SALT SPRAY AND SALT DEPOSITION ON SURROUNDING SOILS. [D] . WIEDENFELD, ROBERT PHILLIP -1
• 7. Bacterial communities in mining soils and surrounding areas under regeneration process in a former ore mine [O] . Camila Cesário Fernandes, Luciano Takeshi Kishi, Erica Mendes Lopes, 2018
• 8. 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

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• 3. 冷却温度梯度场条件对高碳含硅钢中束状贝氏体形成形态的影响研究 [A] . 赵旭 . 2018