against water and witterungseinfluesse widerstandsfaehige coverage from vulkanisierbarem material

• 1. 一种不受天气影响的网络信号接收基站 [P] . 中国专利： CN111615013B . 2022.03.01
• 2. 一种不受天气影响的网络信号接收基站 [P] . 中国专利： CN111615013A . 2020-09-01
• 3. against water and witterungseinfluesse widerstandsfaehige coverage from vulkanisierbarem material [P] . AT374510B . 1984-05-10

  机译： 不受水和天气影响，可硫化的em材料具有抗覆盖性

• 4. METHOD FOR PRODUCING superfine material for production, mainly Waterproofing Noise and sports coverage [P] . 俄罗斯专利： RU2006139344A . 2008-05-20

  机译： 生产用于生产的超细材料的方法，主要是防水噪声和运动覆盖率

• 5. Aqueous Liquid composition material suitable to be used as it is,Or after being diluted with water to form a phosphate conversion coverage on a Metallic substrate in contact with the same and Process for forming a conversion fosf CoverageTied with the same [P] . AR004289A1 . 1998-11-04

  机译： 适合原样使用的水性液体组合物材料，或用水稀释后在与其接触的金属基材上形成磷酸盐转化覆盖物的方法以及形成转化膜覆盖物的方法

• 1. Obtaining Functional Materials for Restoring and Strengthening Coverage Based on Complex Usage of Mineral Raw Materials [C] . Sergei Nikolenko, Nikolay Syui, Evgeniy Kuzmichev Transbaltica: Transportation Science and Technology Conference . 2017
• 2. Harvesting Water: Reimagining Environmental Waters as Constructive Materials in the Resilient Interior [D] . Tamanaha, Kats. 2021
• 3. Clinical Performance of Partial and Full-Coverage Fixed Dental Restorations Fabricated from Hybrid Polymer and Ceramic CAD/CAM Materials: A Systematic Review and Meta-Analysis [O] . Nadin Al-Haj Husain, Mutlu Özcan, Pedro Molinero-Mourelle, 2020
• 4. 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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