A shrinkage factor
is included in our yardage computations.
* Will the overall pattern shrinkage factor
hold true on the critical surface of the casting (shown in Figure 2)?
At the same time the fabric quality has increased due to the low shrinkage factor
caused by the small degree of rope lifting.
smartphone market, the growth trend for Apple and Google versus RIM's shrinkage factor
is leading developers to stop making products for the company.
The E-200 Series SMC also molds to net shape because it has a zero shrinkage factor
, allowing it to withstand high temperature manufacturing and assembly conditions.
The final result taking into account the shrinkage factor
- discarding the non-metal components - means the production of around 6.5 million tonnes of metal to meet strong demand which has pushed metal prices to record highs over the last two years.
The film also has a thermal shrinkage factor
at 105[degrees] C in the transverse direction of 0 to + 1.5% and comprises ethylene-2,6-naphthalene dicarboxylate in an amount of at least 95 tool % of the total of all the recurring units.
Comparison Between Results From Present Study and References Most Important Factor Model Observed Experimental Paper Dimension Quality Results Present Cellular Cover X-Direction Control Packing Study 130 X 56 X 1.3 mm Shrinkage Factor
Pressure Thickness = 1.3 mm Contribution 46.31% Trend as the Decrease Factor is (60-100 MPa) Increased Y-Direction Control Packing Shrinkage Factor
Pressure Contribution 25.16% Trend as the Decrease Factor is (60-100 MPa) Increased Z-Direction Control Packing Warpage Factor Pressure Contribution 52.29% Trend as the Decrease Factor is (60-100 MPa) Increased Ref.
where [S.sub.k] is the shrinkage factor
for the kth PC; [[lambda].sub.k], [[alpha].sub.ik], and [[gamma].sub.ik] are as previously defined for unshrunken AMMI.
In Dr Fisher's equation, W is the uncooked, or "wet" weight of the food, d is the cooked or "dry" weight and s is the shrinkage factor
In the equation, W is the uncooked or wet weight of the food, D is the cooked or dry weight of the food, and S is the shrinkage factor
The investigators further used a "shrinkage factor
" that was based on the reliability of physician measures.