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Differential Equations - For a spectrally controllable linear autonomous system with incommensurable delays, we construct a dynamic state feedback in the form of a differential-difference... 相似文献
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JETP Letters - Extraordinary multiparticle effects in quantizing magnetic fields that are manifested in strongly interacting two-dimensional electron systems in MgZnO/ZnO heterostructures have been... 相似文献
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Kuz’mina L. G. Navasardyan M. A. Kalle P. Bezzubov S. I. 《Crystallography Reports》2021,66(3):420-423
Crystallography Reports - The crystal and molecular structures of Cl–C6H4–O–C16H33 (I) have been studied, and its differential scanning calorimetry (DSC) study is performed.... 相似文献
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Daulbaev O. Isaenko L. I. Bogdzel’ A. A. Lobanov S. I. Krinitsyn P. G. Milkov V. M. Belushkin A. V. 《Crystallography Reports》2022,67(3):464-469
Crystallography Reports - Two LiInSe2 single crystals, grown under different conditions, have been studied. Characteristics of these crystals for neutron detection have been compared using... 相似文献
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Corinne Rondeau-Mouro Mireille Cambert Laurent Blondel Yves Diascorn Léo Mbaya Nor Nadiah Binti Ahmad Nazari Sarah Helary Tiphaine Lucas 《Magnetic resonance in chemistry : MRC》2022,60(7):678-691
A temperature control unit was implemented to vary the temperature of samples studied on a commercial Mobile Universal Surface Explorer nuclear magnetic resonance (MOUSE-NMR) apparatus. The device was miniaturized to fit the maximum MOUSE sampling depth (25 mm). It was constituted by a sample holder sandwiched between two heat exchangers placed below and above the sample. Air was chosen as the fluid to control the temperature at the bottom of the sample, at the interface between the NMR probe and the sample holder, in order to gain space. The upper surface of the sample was regulated by the circulation of water inside a second heat exchanger placed above the sample holder. The feasibility of using such a device was demonstrated first on pure water and then on several samples of bread dough with different water contents. For this, T1 relaxation times were measured at various temperatures and depths and were then compared with those acquired with a conventional compact closed-magnet spectrometer. Discussion of results was based on biochemical transformations in bread dough (starch gelatinization and gluten heat denaturation). It was demonstrated that, within a certain water level range, and because of the low magnetic field strength of the MOUSE, a linear relationship could be established between T1 relaxation times and the local temperature in the dough sample. 相似文献
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