scholarly journals A Study on the Relationship between Physical Properties Revealed Fashion Brand Space - Focused on Flagship Stores -

2016 ◽  
Vol 11 (5) ◽  
pp. 65-78
Author(s):  
김문주 ◽  
이재규
Keyword(s):  
Physical Properties ◽  
Fashion Brand ◽  
The Relationship

The Basic Study on the Relationship between the Physical Properties of Coating Pigment and the Coated Paper Quality

2011 ◽  
Vol 65 (12) ◽  
pp. 1293-1297
Author(s):  
Keiko Hashiguchi ◽  
Takehiro Yoshimatsu ◽  
Masanori Kawashima
Keyword(s):  
Physical Properties ◽  
Coated Paper ◽  
Basic Study ◽  
The Relationship ◽  
Paper Quality

Optimize Mixing Process Parameters of Synchronous Rotor Mixer Based on Orthogonal Method

2012 ◽  
Vol 501 ◽  
pp. 442-447
Author(s):  
Ping Fu ◽  
Feng Bao Bai ◽  
Chuan Sheng Wang ◽  
Shan Hu Li
Keyword(s):  
Physical Properties ◽  
Process Parameters ◽  
Fill Factor ◽  
Cooling Water ◽  
Mixing Process ◽  
Rotor Speed ◽  
Orthogonal Method ◽  
Cooling Water Temperature ◽  
Vulcanized Rubber ◽  
The Relationship

In this paper adopting the orthogonal method, self-developed compound formulation had tested, and the relationship between the physical properties of vulcanized rubber and rectangular synchronous rotor mixer parameters had researched. The results showed that when the fill factor was 0.6, the rotor speed was 70r/min, cooling water temperature was 45 °C, pressure on the top bolt was 0.8Mpa, the physical properties of the vulcanized rubber was best.

Lack of relationship between wheat in vitro viscosity and digestibility parameters for pigs

1998 ◽  
Vol 1998 ◽  
pp. 32-32
Author(s):  
F.J. Lewis ◽  
J. McEvoy ◽  
K.J. McCracken
Keyword(s):  
Physical Properties ◽  
Nutritive Value ◽  
Wheat Variety ◽  
Growing Pigs ◽  
Variable Composition ◽  
Wheat Quality ◽  
Inexpensive Method ◽  
Metabolisable Energy ◽  
The Relationship

Whilst wheat is a major component in many pig diets it has the most variable composition of any of the cereals (Bolton & Blair, 1974) with wheat variety and the environment in which it was grown influencing its chemical and physical properties and thus nutritive value. A rapid and inexpensive method for prediction of nutritive value is thus needed to account for these variations in wheat composition. Viscosity is closely related to the soluble arabinoxylan content of wheat (Dusel et al., 1997) with a high in vitro wheat viscosity associated with a reduction in apparent metabolisable energy (AME) for poultry (Classen et al, 1995). The relationship between viscosity and nutritive value for pigs is therefore of interest. The present study investigated the effect of wheat quality measured by extract viscosity, on ileal and overall digestibility using the post-valve ‘T’ caecal (PVTC) canulation method in growing pigs.

An evaluation of the relationship between impression and the physical properties of human skin

2016 ◽  
Author(s):  
Tatsuya Matsumoto ◽  
Kensuke Tobitani ◽  
Yusuke Tani ◽  
Hiroki Fujii ◽  
Noriko Nagata
Keyword(s):  
Physical Properties ◽  
Human Skin ◽  
The Relationship

Wire Adhesion Testing

1972 ◽  
Vol 45 (1) ◽  
pp. 16-25 ◽  
Author(s):  
L. C. Coates ◽  
C. Lauer
Keyword(s):  
Bond Strength ◽  
Physical Properties ◽  
Test Method ◽  
Material Strength ◽  
Basic Design ◽  
Rubber Compound ◽  
Reliable Test ◽  
Adhesion Testing ◽  
Rubber Compounds ◽  
The Relationship

Abstract The results of this study are conclusive. The ASTM D-2229 Test Method is not a reliable test for measuring adhesion of wire cords to rubber compounds. However, by using the basic design and modifying it, an accurate measurement of bond strength on a macroscopic level can be obtained. This test is insensitive for all practical purposes to compound physical properties and changes in cord diameter and embedded length—for both stranded and rod-like cords. It is also possible with this test to calculate the amount of stress that is exerted on the surface of the wire cord to determine the relationship between failing stress and the material strength of the rubber compound. Properly used, this new test should give the compounder a better tool to study the adhesion of compounds to metal.

scholarly journals No One Is Leaving This Time: Social Media Fashion Brand Communities

2021 ◽  
Vol 13 (23) ◽  
pp. 12957
Author(s):  
Albert Chukwunonso Diachi ◽  
Ayşe Tansu ◽  
Oseyenbhin Sunday Osemeahon
Keyword(s):  
Social Media ◽  
Peer Influence ◽  
Positive Impact ◽  
Consumer Engagement ◽  
Self Disclosure ◽  
Brand Communities ◽  
Digital Era ◽  
Fashion Brand ◽  
The Relationship

In an attempt to enrich existing literature on online fashion brand communities in the digital era, this research aimed at exploring the relationship between peer influence and self-disclosure on sustaining consumer engagement in generating loyalty to social media fashion brand communities (SMFBCs). The survey included a sample of 365 members who follow local Nigerian SMFBCs and was analyzed using SmartPLS v3.2.9. Findings from the study show that peer influence and self-disclosure have a positive impact on sustaining consumer engagement in social media fashion brand communities. Furthermore, the findings show that self-disclosure mediated the relationship between peer influence and sustaining consumer engagement. Finally, consumer engagement fosters loyalty to social media brand communities.

The relationship between crystal ionicity and some physical properties of the alkali halides

1975 ◽  
Vol 142 (3-4) ◽  
Author(s):  
Sergio Deganello
Keyword(s):  
Thermal Expansion ◽  
Potential Energy ◽  
Physical Properties ◽  
Linear Dependence ◽  
Alkali Halides ◽  
Quantitative Prediction ◽  
Interatomic Distances ◽  
Crystal Properties ◽  
Thermal Vibrations ◽  
The Relationship

AbstractIn the alkali halides a linear dependence is found between the values of crystal ionicity, spectroscopically determined, and crystal properties such as interatomic distances, potential energy and amplitudes of atomic vibration. Such a correlation appears to allow a quantitative prediction of coefficients of thermal expansion and amplitudes of thermal vibrations of the atoms.

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