Titlebook: Untersuchungen zur Erstarrung und Speisung von Gu?eisen; Wilhelm Patterson,Walter Koppe,Siegfried Engler Book 1965 Springer Fachmedien Wie

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,Zeitlicher Ablauf von Abkühlung, Erstarrung und Umwandlung in Gu?stücken,ige Metall weitgehend sich selbst, in der Hoffnung, da? das erkaltete Gu?stück den Anforderungen genügt. Man nimmt meist gar nicht erst die M?glichkeit wahr, bei der eigentlichen Entstehung des Erzeugnisses, die für seine Eigenschaften ma?gebend ist, ?ndernd und regelnd einzugreifen.

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rimentell unter- sucht. Bisher waren die Gesetzm??igkeiten lediglich für die Erstarrung bei kon- stanter Temperatur bekannt. Ausgehend von den mathematischen Ans?tzen von G. HALBART wurde für Sandgu? eine allgemeine, einfache Gleichung entwickelt, welche die W?rmeabgabe w?hrend der Erstarrung bei ko

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Wilhelm Patterson,Walter Koppe,Siegfried Englery and its applications.Includes supplementary material: The purpose of this contributed volume is to provide a primary resource for anyone interested in fixed point theory with a metric flavor. The book presents information for those wishing to find results that might apply to their own work and for

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Wilhelm Patterson,Walter Koppe,Siegfried Englerinterest in fluorescence appears to be due to advances in time resolution, methods of data analysis, and improved instrumentation. With these advances, it is now practical to perform time-resolved measurements with enough resolution to compare the results with the structural and dynamic features of

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Wilhelm Patterson,Walter Koppe,Siegfried Englerinterest in fluorescence appears to be due to advances in time resolution, methods of data analysis and improved instrumentation. With these advances, it is now practical to perform time-resolved measurements with enough resolution to compare the results with the structural and dynamic features of m

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Wilhelm Patterson,Walter Koppe,Siegfried Engleramino acids, phenylalanine, tyrosine and tryptophan are relatively rare in proteins. Tr- tophan is the dominant intrinsic fluorophore and is present at about one mole % in protein. As a result most proteins contain several tryptophan residues and even more tyrosine residues. The emission of each res

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