1. The homogenization of a coupled parabolic system is discussed carefully and the homogenization results are obtained.

2. 14 Homogenized milk has gone through the homogenization process.

3. They no longer worry about the homogenization of culture.

4. Simulaneously, the advanced homogenization method and discontinuity factors adopted to improve accuracy.

5. The mass media, advertising and sports are other forces for homogenization.

6. This homogenization simplifies and uncomplicated the world enough to model It'sanely.

7. Homogenization of the pulsed electric field created in a ring stack ion accelerator

8. LDH isoenzymes were separated after homogenization by agar gel electrophoresis according to Wieme's method.

9. Heating device comprising function of measuring time for thermal homogenization and control method thereof

10. Thermal fluid activity results in higher abnormality of homogenization temperature of fluid inclusions too.

11. However, the homogenization mechanism and practical factors that influence the equilibrium potential remains obscure.

12. OBJECTIVE To study the preparation of oleanolic acid nanosuspension by means of high - pressure homogenization technique.

13. Annealing is done to produce homogenization and to establish normal equilibrium conditions , with corresponding characteristic properties.

14. Primary multiphase fluid inclusions of barite show homogenization temperatures of about 70° to 140°C.

15. The effects of pressure and temperature of homogenization on quality of pumpkin - powder were studied.

16. Like cream on top of oatmeal, these layers have resisted homogenization throughout their long history.

17. Based on the asymptotic homogenization method a global three - dimensional constitutive relation for viscoelastic FRC was formulated.

18. Tissue preparation required only homogenization in acidic solution and centrifugation prior to application to the chromatograph.

19. Deaeration has different effect on consistency according to the content of starch and degree of homogenization.

20. Effects of homogenization and grades of maturity on and chemical properties of peach nectar were investigated.

21. The homogenization principle of gravity blending silo and the working principle of blending pipe are recommended.

22. The homogenization temperature distribution of hydrocarbon inclusions shows positive correlation with the diagenesis of host minerals.

23. Methods The solid lipid nanoparticles(SLN) containing cucurbitacin B were prepared by high-pressure homogenization method.

24. Such applications can include specific tissue erosion, bulk tissue homogenization, and delivery of therapeutic agents across barriers.

25. A homogenization - based method for predicting the viscoelastic property of unidirectional fiber reinforced composite materials is presented.

26. The homogenization is an important heat treatment step during wrought aluminium alloy production, it influences greatly the quality of the products.

27. The effects of homogenization pressure and sodium caseinate dosage on the particle size distribution and stability of liquid coffee whitener were studied.

28. The yield criterion of composite materials is simulated by using the homogenization method of micromechanics and the plastic limit analysis theory.

29. The bearing capacity of ductile composites was analyzed for variable loadings by using homogenization theory from micromechanics for the macroscopic plastic analysis.

30. Allothigenic impact diamonds occur in rocks produced by the homogenization and solidification of impact melt, which originated from the complete fusion of graphite‐bearing precursor gneisses

31. Allothigenic impact diamonds occur in rocks produced by the homogenization and solidification of impact melt, which originated from the complete fusion of graphite-bearing precursor gneisses

32. Allothigenic impact diamonds occur in rocks produced by the homogenization and solidification of impact melt, which originated from the com- plete fusion of graphite-bearing precursor gneisses

33. Cream, yellowish component of milk, rich in fat globules, that rises to the surface naturally if milk is allowed to stand; in the dairy industry Cream is separated mechanically (see Cream separator).Homogenization of Cream reduces the size of the fat globules, and the resulting product is less suitable for whipping