Search results for " Capacity"
showing 10 items of 902 documents
A penalized approach to covariate selection through quantile regression coefficient models
2019
The coefficients of a quantile regression model are one-to-one functions of the order of the quantile. In standard quantile regression (QR), different quantiles are estimated one at a time. Another possibility is to model the coefficient functions parametrically, an approach that is referred to as quantile regression coefficients modeling (QRCM). Compared with standard QR, the QRCM approach facilitates estimation, inference and interpretation of the results, and generates more efficient estimators. We designed a penalized method that can address the selection of covariates in this particular modelling framework. Unlike standard penalized quantile regression estimators, in which model selec…
A simple comparative analysis of exact and approximate quantum error correction
2014
We present a comparative analysis of exact and approximate quantum error correction by means of simple unabridged analytical computations. For the sake of clarity, using primitive quantum codes, we study the exact and approximate error correction of the two simplest unital (Pauli errors) and nonunital (non-Pauli errors) noise models, respectively. The similarities and differences between the two scenarios are stressed. In addition, the performances of quantum codes quantified by means of the entanglement fidelity for different recovery schemes are taken into consideration in the approximate case. Finally, the role of self-complementarity in approximate quantum error correction is briefly ad…
Steviol glycosides and bioactive compounds of a beverage with exotic fruits and Stevia rebaudiana Bert. as affected by thermal treatment
2020
The aim of this study was to investigate the effects of thermal processing on physicochemical properties, steviol glycosides, bioactive compounds, and antioxidant capacity degradation of a beverage based on exotic fruit juices, orange juice, açaí, and oat and sweetened with Stevia rebaudiana water extracts at different concentrations. The experimental design comprised a response surface methodology according to a central composite face-centered design. The variable ranges were 60–99°C, 0.25–15 min, 0–2.5% Stevia percentage. This design was used to determine the optimal thermal processing-Stevia concentration in order to obtain the best retention of bioactive compounds and physicochemical pr…
Effects of partial rootzone drying and rootstock vigour on growth and fruit quality of 'Pink Lady' apple trees in Mediterranean environments
2008
We investigated the effects of partial rootzone drying (PRD) and rootstock vigour on water relations, and vegetative and productive performance of ‘Pink Lady’ apple (Malus domestica Borkh.) trees in central Sicily. In a first field trial, trees on MM.106 rootstock were subjected to: Conventional irrigation (CI), maintaining soil moisture above 80% of field capacity; PRD irrigation, where only one alternated side of the rootzone received 50% of the CI irrigation water; and continuous deficit irrigation (DI), where 50% of the CI water was equally applied to both sides of the rootzone. In a second trial, trees on M.9 or MM.106 were subjected to CI and PRD irrigation. PRD reduced stomatal condu…
Optimising training adaptations and performance in military environment.
2018
Abstract Objectives Worldwide decreases in physical fitness and increases in body fat among youth have set challenges for armed forces to recruit physically capable soldiers. Therefore, knowledge of optimizing physical adaptation and performance through physical training is vital. In addition, maintaining or improving physical performance among professional soldiers in various military environments is crucial for overall military readiness. The present review focuses on the effects of military training on physical performance by searching for optimal methods to do it. Design and methods Review article based on selected literature searches using the main keywords ‘physical performance’ and ‘…
Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese
2013
Traditional cheeses made without starter cultures can be characterised by the attribute of instability. The addition of autochthonous starter cultures can ensure stability without compromising the characteristics of the final product. This study aimed to characterise the autochthonous lactic acid bacteria (LAB) population in “Vastedda della valle del Belice” cheeses, which have a protected designation of origin (PDO) status, in order to develop an ad hoc starter culture to be used in its future production. Winter and spring productions were analysed to ensure isolation of specific LAB that had adapted to perform fermentation at low temperatures. Plate counts revealed total microbial numbers…
Strength and strain enhancements of concrete columns confined with FRP sheets
2004
The compressive behavior up to failure of short concrete members reinforced with fiber reinforced plastic (FRP) is investigated. Rectangular cross-sections are analysed by means of a simplified elastic model, able also to explain stress-concentration. The model allows one to evaluate the equivalent uniform confining pressure in ultimate conditions referred to the effective confined cross-section and to the effective stresses in FRP along the sides of section; consequently, it makes it possible to determine ultimate strain and the related bearing capacity of the confined member corresponding to FRP failure. The effect of local reinforcements constitute by single strips applied at corners bef…
Effect of mechanically deboning of chicken on the rheological and sensory properties of chicken sausages
2019
The current study was aimed to investigate the effects of different types and percentage of mechanically deboned chicken meat (MDC) on the textural and sensory properties of sausages in fried and nonfried condition. Cutting behavior, hardness, stringiness, gumminess, cohesiveness, chewiness, and resilience were evaluated on sausage with different percentage of MDC, using chicken fillet as a control. The result of the textural analysis showed that with a high percentage of MCD, the shear force, hardness, and stringiness increased in sausages. The cohesiveness and resilience often decreased with the rising of MDC percentage. Evaluation of shear force in fried products showed that the MDC perc…
Quasiadditivity of Variational Capacity
2013
We study the quasiadditivity property (a version of superadditivity with a multiplicative constant) of variational capacity in metric spaces with respect to Whitney type covers. We characterize this property in terms of a Mazya type capacity condition, and also explore the close relation between quasiadditivity and Hardy's inequality.
Heat capacity of small superconducting disks
2000
Abstract The superconducting state of small samples in a magnetic field is strongly dependent on the sample dimensions and geometry. We have initiated measurements of heat capacity of small superconducting disks. Our method, extensively used in many of our related experiments, is to measure the thermal time constant as a function of temperature of disks on a thin silicon nitride membrane. Theoretical results on heat capacity of the disks based on the Ginzburg–Landau theory will be presented.