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Cerium Oxide Based Nanometric Powders: Synthesis and Characterization
(Science of Sintering, 2007)
Nanometric powders of solid solutions of cerium oxide were obtained by a modified
glycine nitrate procedure. Solid solutions of the host compound CeO2 with one or more
dopants in the lattice were synthesized. Rare earth ...
Oxalate oxidase and non-enzymatic compounds of the antioxidative system in young Serbian spruce plants exposed to cadmium stress
(Srpsko biološko društvo, Beograd, i dr., 2008)
We studied changes in the concentrations of ascorbate and glutathione, composition of soluble phenolics, and activity of oxalate oxidase in 75-day-old Serbian spruce plants after exposure to 5 mu M and 50 mu M cadmium for ...
Spatiotemporal optical instabilities in nematic solitons
(Optics Express, 2005)
We investigate numerically the propagation of self-trapped optical beams in nematic liquid crystals. Our analysis includes both spatial and temporal behavior. We display the formation of stable solitons in a narrow threshold ...
Guided modes in left-handed waveguides
(OPTICS COMMUNICATIONS, 2008)
We investigate basic properties of linear guided modes in a waveguide slab with the core of a material with simultaneously negative effective permittivity and permeability surrounded by a normal dielectric cladding. The ...
RAMAN STUDY OF FERROELECTRIC BISMUTH LAYER-OXIDE ABi4Ti4O15 PREPARED BY THE MECHANOCHEMICAL SYNTHESIS
(Workshop Fabrication, Properties & Applications of Electroceramic Nanostructures, Abstracts June 26-28,2008 Genoa, Italy, 2008)
Ferroelectric materials have innumerable properties related totheir spontaneus
polarization, for instance. pyre- and piezoelectricity, which are used for various sensors and
actuators il 1. BaBi4Ti4O12 (BBT) is an r : ...
Chocolate – A Bittersweet Antioxidant
(The Society of Physical Chemists of Serbia, 2008)
We studied the positive health effect of different chocolates (antioxidative effects on stable
free radicals, reactive oxygen species (ROS) and for prevention of lipid peroxidation). The
results show that all chocolates ...