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Bromochlorodifluoromethane (BCF), also referred to by the code numbers Halon 1211 and Freon 12B1, is a haloalkane with the chemical formula C F 2 Cl Br. It is used for fire suppression, especially for expensive equipment or items that could be damaged by the residue from other types of extinguishers. [ 1 ]
[15] k 1 is the rate constant for chemical uptake from water at the respiratory surface (L*kg −1 *d −1). [15] C WD is the chemical concentration dissolved in water (g*L −1 ). [ 15 ] k 2 ,k E ,k G ,k B are rate constants that represent excretion from the organism from the respiratory surface, fecal excretion, metabolic transformation, and ...
ε f ' is an empirical constant known as the fatigue ductility coefficient defined by the strain intercept at 2N =1; c is an empirical constant known as the fatigue ductility exponent, commonly ranging from -0.5 to -0.7. Small c results in long fatigue life. ς f ' is a constant known as the fatigue strength coefficient
The trophic level of an organism is the position it occupies in a food web. Within a food web, a food chain is a succession of organisms that eat other organisms and may, in turn, be eaten themselves. The trophic level of an organism is the number of steps it is from the start of the chain. A food web starts at trophic level 1 with primary ...
Figure 2: Outline of the chemical reaction that underlies the bisulfite-catalyzed conversion of cytosine to uracil. Bisulfite[1] sequencing (also known as bisulphite sequencing) is the use of bisulfite treatment of DNA before routine sequencing to determine the pattern of methylation. DNA methylation was the first discovered epigenetic mark ...
Basalt fiber. Basalt fibers are produced from basalt rocks by melting them and converting the melt into fibers. Basalts are rocks of igneous origin. The main energy consumption for the preparation of basalt raw materials to produce of fibers is made in natural conditions. Basalt fibers are classified into 3 types: Basalt continuous fibers (BCF ...
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat. Gradations, their descriptions, and their associated temperatures vary regionally, with ...