A method for the production of amplifier - and color carbon blacks a high degree of fineness and low porosity

• 1. 一种高孔隙率高强度低导热率多孔SiC陶瓷及其制备方法 [P] . 中国专利： CN113185312A . 2021-07-30
• 2. 一种低孔隙率和高非晶度的铝基非晶涂层及其制备装置和制备方法 [P] . 中国专利： CN107761038B . 2020.03.10
• 3. process for preparation of carbon black fine particles and has a very low porosity of colouring matter and discover development agents and the products obtained [P] . BE822257A . 1975-05-14

  机译： 炭黑细颗粒的制备方法以及着色剂的孔隙率极低，并发现了显影剂和所得产品

• 4. EVALUATION METHOD OF CARBONYLATION DEGREE, SCREENING METHOD OF CARBONYLATION DEGREE LOWERING COMPONENT AND PRODUCTION METHOD OF CARBONYLATION DEGREE LOWERING AGENT [P] . 日本专利： JP2019086525A . 2019-06-06

  机译： 碳酰化度的评价方法，碳酰化度降糖组分的筛选方法和碳酰化度降糖剂的生产方法

• 5. Hollow carbon black assembly having micro-porosity and manufacturing method thereof [P] . KR20210094443A . 2021-07-29

  机译： 具有微孔隙率的中空炭黑组件及其制造方法

• 1. Noise and linearity optimization methods for a 1.9GHz low noise amplifier [J] . 郭为, 黄达诠 浙江大学学报（英文版）（A辑：应用物理和工程） . 2003,第003期
• 2. Noise and linearity optimization methods for a 1.9GHz low noise amplifier [J] . 郭为, 黄达诠 浙江大学学报：自然科学英文版 . 2003,第003期
• 3. An improved method for quantitatively measuring the sequences of total organic carbon and black carbon in marine sediment cores [J] . 徐小明, 祝青, 周芊至, 海洋湖沼学报（英文） . 2018,第001期
• 4. All Carbon Black Colorants are not Created Equal. An In-Depth Analysis of Carbon Black Colorants and Their Effect on Urethane Applications [C] . LISA COLLETTE, BEN ARNOLD Polyurethanes technical conference . 2015
• 5. Investigating CMOS amplifier design using the degrees of design freedom method [D] . Yoo, Euisoo. 2009
• 6. Influence of chemical composition porosity and fractal dimension on the electrical conductivity of carbon blacks [O] . A. Macías-García, M.A. Díaz-Díez, M. Alfaro-Domínguez, 2020
• 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
• 8. Climate Change Characterization of Black Carbon and Organic Carbon Air Pollution Emissions and Evaluation of Measurement Methods Phase 2: Characterization of Black Carbon and Organic Carbon Source Emissions [R] . Crow, J. C. 2009

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