Searched for: subject%3A%22Buffer%255C%2Bcapacity%22
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document
Visser, J.H.M. (author)
Carbonation of concrete at ambient CO2 concentration is a slow process. This makes the testing of the resistance of concrete against carbonation often too slow to be applicable for service life assessments of new structures. Raising the CO2-concentration will accelerate the test but the validity of an increase CO2-level is debated. If not valid,...
article 2014
document
Visser, J.H.M. (author)
Carbonation of concrete at ambient CO2 concentration is a slow process. This makes the testing of the resistance of concrete against carbonation often too slow to be applicable for service life assessments of new structures. Raising the CO2-concentration will accelerate the test but the validity of an increase CO2 -level is debated. If not valid...
conference paper 2013
document
Griffioen, J. (author), Klein, J. (author), Heerdink, R. (author)
Sustainable groundwater management asks for good insight into the geochemical characteristics of the groundwater aquifers. A nationwide environmental geochemical characterisation of shallow sedimentary deposits was initiated in the Netherlands to meet this information need. The methodology is briefly outlined and some results are presented for...
conference paper 2011
document
Neyraud, E. (author), Bult, J.H.F. (author), Dransfield, E. (author), TNO Kwaliteit van Leven (author)
Objective: Parotid saliva flow is increased by mastication and its composition is also modified. The aim of this work was to clarify the relationships between flow rate, pH and protein concentration, during resting and short-duration simulated chewing, using continuous and fractional saliva collections. Design: Parotid saliva flow rate, pH and...
article 2009
document
Engelen, L. (author), van den Keybus, P.A.M. (author), de Wijk, R.A. (author), Veerman, E.C.I. (author), Amerongen, A.V.N. (author), Bosman, F. (author), Prinz, J.F. (author), van der Bilt, A. (author), TNO Kwaliteit van Leven (author)
Saliva is expected to be of significance for the perception of food stimuli in the mouth. Mixing the food with saliva, including breakdown and dilution, is considered to be of large importance for semi-solids as these products are masticated without chewing. It is known that there are large variations in composition of saliva originating from...
article 2007
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