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 TERMINÉ 
"Since traditional lubricants fail when friction is combined with high temperature, it is either impossible or impractical to use these materials in many industrial applications. The need for improved lubricating technologies is critical when trying to solve tribological problems concerning dry friction or boundary lubrication under high temperatures. The goal of the HIGRAPH project is to provide ...
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 6

 TERMINÉ 
Each year thousands of tons wood based furniture including scrapped particle board and panels end their lives being thrown away by their users. At present there is no effective method for utilizing such waste other then dumping in landfills or incineration. This however means more space on landfills needed for storage of waste or contributes to the global warming by generating carbon dioxide and m ...
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 9

 TERMINÉ 

Trap for the novel control of horse-flies on open-air fields (TabaNOid)

Date du début: 1 mai 2009, Date de fin: 30 sept. 2011,

Haematophagous females of tabanid flies inflict painful bites on horses, livestock and even people. Apart from the nuisance Tabanid fly presence lead to serious economic consequences. The blood loss of farm animals can reach up to 200-300 cm3 per day, which results in weakening and occasional death in livestock. Through interfering with animal’s natural grazing behaviour it also causes reduced pro ...
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 9

 TERMINÉ 
"The global advertising industry is a highly competitive business and the European market represents almost one quarter of the world’s estimated global ad-spend. Despite Europe’s global market share, the pressures experienced by the SME European media advertising sector are considerable, particularly for those marketing paper billboards using toxic ink and glue waste. These pressures, including in ...
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 8

 TERMINÉ 

CALPASTATIN BIOSENSOR FOR MEAT TENDERNESS PREDICTION (TENDERCHECK)

Date du début: 1 oct. 2007, Date de fin: 31 mars 2010,

Palatability is defined as being Spleasant to the taste Meat palatability is referred to as tenderness juiciness and flavour of a cooked product. These three characteristics are what consumers desire and what the meat industry is trying to supply. Among these tenderness has been identified as the most important palatability attribute of beef. The current method of assessing tenderness by taste pan ...
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 10