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41.
《Arabian Journal of Chemistry》2020,13(9):7212-7223
In the present study, we attempted to synthesize a novel sorbent from the starch modified montmorillonite for the removal of Pb(II), Cd(II), and Ni(II) ions from aqueous solutions. Structure and properties of the adsorbent were characterized by Fourier-transformed infrared(FT-IR) spectroscopy, X-ray diffraction (XRD), and Field emission scanning electron microscopic (FE-SEM) techniques. Batch experiments were confirmed through the effect of different conditions including pH, contact time, initial metal concentration and adsorbent dose. Specifically, the optimum value of adsorbent dose was achieved as 20 g/l for the removal of almost metal ions. The adsorption data was fitted with the optimum pH value as 5 for all experiments. The contact time at which the uptake of maximum metal adsorption was observed within 45 min for Pb(II), 90 min for Cd(II), and 60 min for Ni(II). In addition, it was revealed in our study that the equilibrium data obeyed the Langmuir model, and the adsorption kinetic followed a pseudo second-order rate model. Obtained results were noticeable for a modified phyllosilicate adsorbent, and with such a simple and low-cost modification for montmorillonite, the potential of this material as an economical and effective adsorbent for the removal of metal ions from aqueous solution was considerably elevated. 相似文献
42.
Yibo Li Lingxiao Zhao Laiquan Shi Lingshang Lin Qinghe Cao Cunxu Wei 《Molecules (Basel, Switzerland)》2022,27(6)
Sweet potato is a root tuber crop and an important starch source. There are hundreds of sweet potato varieties planted widely in the world. Starches from varieties with different genotype types and originating from different countries have not been compared for their physicochemical properties. In the research, starches from 44 sweet potato varieties originating from 15 countries but planted in the same growing conditions were investigated for their physicochemical properties to reveal the similarities and differences in varieties. The results showed that the 44 starches had granule size (D[4,3]) from 8.01 to 15.30 μm. Starches had different iodine absorption properties with OD680 from 0.259 to 0.382 and OD620/550 from 1.142 to 1.237. The 44 starches had apparent amylose content from 19.2% to 29.2% and true amylose content from 14.2% to 20.2%. The starches exhibited A-, CA-, CC-, or CB-type X-ray diffraction patterns. The thermograms of 44 starches exhibited one-, two-, or three-peak curves, leading to a significantly different gelatinization temperature range from 13.1 to 29.2 °C. The significantly different starch properties divide the 44 sweet potato varieties into different groups due to their different genotype backgrounds. The research offers references for the utilization of sweet potato germplasm. 相似文献
43.
以硝酸铈铵为引发剂,合成阳离子淀粉(CS)-壳聚糖(CTS)-丙烯酰胺(AM)接枝共聚物,讨论了反应温度、引发剂浓度、单体用量、反应时间以及壳聚糖用量对接枝共聚反应的影响。结果表明:淀粉中葡萄糖环浓度(cAGU)为0.20 mol/L,mCTS/mCS=1/6,cAM=1.0mol/L,cCe4 =5 mmol/L,反应温度60℃,反应时间3 h时,转化率和接枝效率可分别达到88%和92%以上;转化率随mCTS/mCS增大而增大,接枝效率则随着CTS用量增大降低,CTS的存在使AM均聚的几率增大。 相似文献
44.
Jorge Ivn Castro Diana Paola Navia-Porras Jaime Andrs Arbelez Corts Jos Herminsul Mina Hernndez Carlos David Grande-Tovar 《Molecules (Basel, Switzerland)》2022,27(7)
The indiscriminate use of plastic in food packaging contributes significantly to environmental pollution, promoting the search for more eco-friendly alternatives for the food industry. This work studied five formulations (T1–T5) of biodegradable cassava starch/gelatin films. The results showed the presence of the starch/gelatin functional groups by FT-IR spectroscopy. Differential scanning calorimetry (DSC) showed a thermal reinforcement after increasing the amount of gelatin in the formulations, which increased the crystallization temperature (Tc) from 190 °C for the starch-only film (T1) to 206 °C for the film with 50/50 starch/gelatin (T3). It also exhibited a homogeneous surface morphology, as evidenced by scanning electron microscopy (SEM). However, an excess of gelatin showed low compatibility with starch in the 25/75 starch/gelatin film (T4), evidenced by the low Tc definition and very rough and fractured surface morphology. Increasing gelatin ratio also significantly increased the strain (from 2.9 ± 0.5% for T1 to 285.1 ± 10.0% for T5) while decreasing the tensile strength (from 14.6 ± 0.5 MPa for T1 to 1.5 ± 0.3 MPa for T5). Water vapor permeability (WVP) increased, and water solubility (WS) also decreased with gelatin mass rising in the composites. On the other hand, opacity did not vary significantly due to the films’ cassava starch and gelatin ratio. Finally, optimizing the mechanical and water barrier properties resulted in a mass ratio of 53/47 cassava starch/gelatin as the most appropriate for their application in food packaging, indicating their usefulness in the food-packaging industry. 相似文献
45.
两性淀粉接枝共聚物在中性抄纸中的应用 总被引:5,自引:0,他引:5
为考察两性淀粉与丙烯酰胺接枝共聚及阳离子合成的具有功能化、网络化的多元变性淀粉对纸张的增强效果,采用废纸浆为原料,在中性抄纸条件下,对该多元变性淀粉的增强应用性能进行了研究。结果发现,两性淀粉与丙烯酰胺接枝共聚物(AS-g-PAM)及其阳离子化的衍生物(AS-g-CPAM)比两性淀粉具有更好的增强效果,尤其可大幅度提高纸张的环压强度。与两性淀粉比较,用量为0.5%AS-g-PAM和AS-g-CPAM可分别提高环压指数22%和45%以上,对纸张的抗张指数、耐破度等也比使用两性淀粉有不同程度的提高,同时,AS-g-CPAM在0.05%的低用量时,仍具有较好的增强效果。 相似文献
46.
Shahzad Hussain Abdellatif A. Mohamed Mohamed S. Alamri Mohamed A. Ibraheem Akram A. Abdo Qasem Tawfiq Alsulami Ibrahim A. Ababtain 《Molecules (Basel, Switzerland)》2022,27(3)
This study was planned to explore the locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. Corn (CS), sweet potato (SPS), and Turkish bean (TBS) starches were mixed with locally extracted native or acetylated cactus (CG) and acacia (AG) gums at 2 and 5% replacement levels. The binary mixtures (starch–gums) were prepared in water, freeze dried, ground to powder, and stored airtight. A rapid viscoanalyzer (RVA), differential scanning calorimeter (DSC), texture analyzer, and dynamic rheometer were used to explore their pasting, thermal, textural, and rheological properties. The presence of acetylated AG or CG increased the final viscosity (FV) in all three starches when compared to starch pastes containing native gums. Plain SPS dispersion had a higher pasting temperature (PT) than CS and TBS. The addition of AG or CG increased the PT of CS, SPS, and TBS. The thermograms revealed the overall enthalpy change of the starch and gum blends: TBS > SPS > CS. The peak temperature (Tp) of starches increased with increasing gum concentration from 2 to 5% for both AG and CG native and modified gums. When compared to the control gels, the addition of 2% CG, either native or modified, reduced the syneresis of starch gels. However, further addition (5% CG) increased the gels’ syneresis. Furthermore, the syneresis for the first cycle on the fourth day was higher than the second cycle on the eighth day for all starches. The addition of native and acetylated CG reduced the hardness of starch gels at all concentrations tested. All of the starch dispersions had higher G′ than G″ values, indicating that they were more elastic and less viscous with or without the gums. The apparent viscosity of all starch gels decreased as shear was increased, with profiles indicating time-dependent thixotropic behavior. All of the starch gels, with or without gums, showed a non-Newtonian shear thinning trend in the shear stress vs. shear rate graphs. The addition of acetylated CG gum to CS resulted in a higher activation energy (Ea) than the native counterparts and the control. More specifically, starch gels with a higher gum concentration (5%) provided greater Ea than their native counterparts. 相似文献
47.
Amyloglucosidase from Novo (Copenhagen, Denmark) was immobilized in controlled pore silica particles with the silane-glutaraldehyde
covalent method. Thermal stability of the free and immobilized enzyme (IE) was determined with 30% (w/v) α-amylase liquefied
cassava starch, pH 4.5, temperatures from 35 to 75°C. Free amyloglucosidase maintained its activity practically constant for
240 min and temperatures up to 50°C. The IE has shown higher stability retaining its activity for the same period up to 60°C.
Half-life for free enzyme was 20.6, 6.44, 2.07, 0.69, and 0.24 h for 55, 60, 65, 70, and 75°C, respectively, whereas the IE
at the same temperatures had half-lives of 116.4, 30.88, 8.52, 2.44, and 0.73 h. The energy of thermal deactivation was thus
50.6 and 57.6 kcal/mol, respectively for the free and IE, confirming stabilization by immobilization. 相似文献
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