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In another side, after modified with Au nanoparticles, the electron transfer rate was greatly promoted.
Fruit internal heat transfer rate was significantly influenced by fruit size and by heating medium.
For a combination of a bottom top heating source, the heat transfer rate was found to be high, while for the combination of a top bottom heating source, the heat transfer rate was low.
On the other hand, regarding three types of electrodes, best electron transfer rate was obtained with untreated GCPE for ferricyanide.
The addition of polymer increased the viscosity of the solution; thus, the surfactant transfer rate was slowed.
For our purposes, the low transfer rate was acceptable, since the plug-ins terminated within less than 45 s.
Based on correlations in the literature, this large improvement in the heat transfer rate was unexpected.
The overshooting phenomenon caused by the transient diffusive and convective mass transfer rate was observed.
A better charge transfer rate was obtained by optimizing the electrodeposition conditions.
Influence of extraction conditions on solubility and mass transfer rate was studied.
The local mass transfer rate was a strong function radial position along the endwall.
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