01783nam 2200505I 450 991070966030332120180531140157.0(CKB)5470000002471632(OCoLC)1038072568(EXLCZ)99547000000247163220180531j198403 ua 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierEvaluation of propellant tank insulation concepts for low-thrust chemical propulsion systems executive summary /T.J. Kramer, E.W. Brogren, and B.L. SiegelCleveland, Ohio :NASA Lewis Research Center,March 1984.1 online resource (ix, 37 pages) illustrationsNASA/CR ;168321"March 1984.""BAC D 180-28274-1."Includes bibliographical references (page 37).Evaluation of propellant tank insulation concepts for low-thrust chemical propulsion systems Propellant tanksnasatChemical propulsionnasatConvective heat transfernasatFoamsnasatCryogenic fluid storagenasatPropellant tanks.Chemical propulsion.Convective heat transfer.Foams.Cryogenic fluid storage.Kramer T. J.1417240Brogren E. W.Siegel B. L.Lewis Research Center,Boeing Aerospace Company.GPOGPOBOOK9910709660303321Evaluation of propellant tank insulation concepts for low-thrust chemical propulsion systems3524959UNINA04213nam 2200961z- 450 991055734670332120220111(CKB)5400000000042423(oapen)https://directory.doabooks.org/handle/20.500.12854/76434(oapen)doab76434(EXLCZ)99540000000004242320202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierCatalysis by Metals on Perovskite-Type OxidesBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (165 p.)3-03943-697-X 3-03943-698-8 The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection "Consumer Preferences and Acceptance of Food Products", we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.Research & information: generalbicsscTechnology: general issuesbicsscadvanced oxidation processes (AOPs)catalyst regenerationcatalytic oxidationCO oxidationcobaltDFT calculationsdouble perovskite catalystsFe-substitutionFenton-likegalliumH2Sheterogeneous catalysisheterogeneous photocatalysishigher alcoholsin situLa0.3Sr0.55Ti0.95Ni0.05O3±δLaCoO3LaFeO3LaMnO3LaNiO3LNT catalystsmaterials scienceMott-Schottky plotn/anickelnitric acidnitric oxideNO oxidationNO to NO2 oxidationNOx storage capacityoperando X-ray absorption spectroscopyostwald's processoxy(hydroxide)oxygen evolution reactionperovskiteperovskite-type oxide (PTO)perovskite-type structureperovskitesperoxymonosulfatepotassiumreactive grindingsol-gel methodsolid oxide fuel cellstructural reversibilitysurface sciencesyngastoluenetransition metal dopingvisible light photocatalysisvolatile organic compoundsResearch & information: generalTechnology: general issuesFerri Davideedt1290180Ferri DavideothBOOK9910557346703321Catalysis by Metals on Perovskite-Type Oxides3021395UNINA