Search results for "40"

showing 10 items of 17345 documents

Effect of Er3+-doping on 65GeS2-25Ga2S3-10CsCl glass probed by annihilating positrons

2019

Abstract Effect of Er3+-doping resulting in pronounced mid-IR fluorescence functionality was examined first in chalcohalide 65GeS2-25Ga2S3-10CsCl glass using positron annihilation lifetime (PAL) spectroscopy. The detected PAL spectra were reconstructed from unconstrained x2-term analysis employing two-state simple trapping model for one kind of positron trapping free-volume defects, the parameterization being performed at the example of 65GeS2-25Ga2S3-10CsCl glass doped with 0.6 at. % of Er3+. The observed decrease in positron trapping rate was proved to be primary void-evolution process in this Er-activated glass, like in many other chalcogenide glasses affected by rare earth doping. The n…

positron trapping reductionPhotoluminescenceMaterials scienceChalcogenide02 engineering and technologyTrapping010402 general chemistry01 natural sciencesMolecular physicsSpectral lineInorganic Chemistrychemistry.chemical_compoundPositron[CHIM]Chemical SciencesElectrical and Electronic EngineeringPhysical and Theoretical ChemistrySpectroscopyComputingMilieux_MISCELLANEOUSSpectroscopyOrganic ChemistryDoping021001 nanoscience & nanotechnologyFluorescenceAtomic and Molecular Physics and Opticschalcohalide glass0104 chemical sciencesElectronic Optical and Magnetic Materialschemistryrare earth dopingphotoluminescence0210 nano-technologyOptical Materials
researchProduct

Influence of different dehydration levels on volatile profiles, phenolic contents and skin hardness of alkaline pre-treated grapes cv Muscat of Alexa…

2020

A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped for 185 s, 25 &deg

postharvest dehydrationHealth (social science)linaloolPlant Sciencelcsh:Chemical technology01 natural sciencesHealth Professions (miscellaneous)Microbiologychemistry.chemical_compound0404 agricultural biotechnologyLinaloolNerolmedicinelcsh:TP1-1185Dehydrationalkaline pre-treatmentAromaCitronellolWinearoma compoundaroma compoundsbiology010401 analytical chemistryfood and beveragesSettore AGR/15 - Scienze E Tecnologie Alimentari04 agricultural and veterinary sciencesbiology.organism_classificationmedicine.diseasealkaline pre-treatments040401 food science0104 chemical sciencesHorticulturePassito winechemistrySodium hydroxideZibibbo<i>Passito</i> wineGeraniolFood Science
researchProduct

Physico-chemical characterisation of a non-conventional food protein source from earthworms and sensory impact in arepas

2009

International audience; This study aimed to characterise a non-conventional protein source: a powder made from earthworms, and to evaluate its potential use as human food. The way it was prepared led to low solubility and wide particle size distribution. Sensory analysis was used to assess the acceptability and the organoleptic properties of maize-based pan-cakes fortified with this novel protein powder. Satisfying products were obtained with a substitution level of 5.5% (w/w) earthworm powder in pan-cakes. GC-MS allowed the identification of more than seventy volatile compounds that may be responsible for the off-odour of the powder. The most abundant chemical groups found in the volatile …

powdersketones030309 nutrition & dieteticsfood fortificationsensory evaluationOrganolepticFraction (chemistry)Sensory analysisHexanalphysico-chemical propertiesflavour biogenesisBiomass utilisationnutritive valueIndustrial and Manufacturing Engineeringnon-conventional proteins03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnology[SDV.IDA]Life Sciences [q-bio]/Food engineeringaldehydeschemical compositionFood scienceSolubilityChemical compositionFlavor0303 health sciencesbiologyChemistryEarthworm04 agricultural and veterinary sciencesorganoleptic traitsbiology.organism_classification040401 food sciencefood acceptabilityFood Science
researchProduct

Articulating the Practice Architectures of Collaborative Research Practice

2016

This chapter explores a collaborative practice of comparative data analysis through the researching activities of four researchers from Australia and Finland. We interrogate the ontological and empirical reality we experienced while engaged in a practice of analysing narrative data on mentoring. In this chapter, we are not reporting on the outcomes of our analysis of mentoring practice; instead we focus on our collaborative engagement, articulating the practice architectures of our research practice. This collaborative research practice was pre-figured by: (1) philosophical traditions instituted through a theory of practice architectures; and (2) normalised practices of researching mentorin…

practice architecturesPractice theory05 social sciencescollaborative practices050401 social sciences methods050301 educationSpace (commercial competition)research practicescollaborationFocus (linguistics)0504 sociologyPedagogyNarrativeEmpirical realitySociologytutkimus0503 education
researchProduct

Luokattomat taiteilijat? : taiteellisen työn yhteiskunnallinen eriarvoisuus prekaarissa taidemaailmassa

2017

Tämän artikkelin tavoitteena on avata teoreettisia näkökulmia suomalaisen taiteilijakunnan luokkarakenteen ja yhteiskuntaluokan vaikutusten tarkasteluun taiteellisen työn prekaareissa olosuhteissa. Artikkelin lähtökohtana on ajatus siitä, että tietyt taiteen toimintaympäristöön usein liitetyt käsitykset esimerkiksi yhdenvertaisuudesta yhdessä taiteellista työtä määrittävien prekaarien olosuhteiden kanssa muodostavat kokonaisuuden, jossa yhteiskuntaluokkien väliset erot jäävät helposti näkymättömiksi, mutta silti kaikkea muuta kuin merkityksettömiksi. Konkretisoidakseni ajatusta analysoin näiden tekijöiden yhteyksiä suhteessa aikaisemmin erityisesti Isossa-Britanniassa toteutettuun aihetta k…

prekarisaatiotaiteilijatyhteiskuntaluokattaiteellinen työeriarvoisuuslcsh:NX440-632lcsh:History of the arts
researchProduct

Trans -Cyclooctene-Functionalized PeptoBrushes with Improved Reaction Kinetics of the Tetrazine Ligation for Pretargeted Nuclear Imaging

2020

Tumor targeting using agents with slow pharmacokinetics represents a major challenge in nuclear imaging and targeted radionuclide therapy as they most often result in low imaging contrast and high radiation dose to healthy tissue. To address this challenge, we developed a polymer-based targeting agent that can be used for pretargeted imaging and thus separates tumor accumulation from the imaging step in time. The developed targeting agent is based on polypeptide-graft-polypeptoid polymers (PeptoBrushes) functionalized with trans-cyclooctene (TCO). The complementary In-111-labeled imaging agent is a 1,2,4,5-tetrazine derivative, which can react with aforementioned TCO-modified PeptoBrushes i…

pretargeted imagingGeneral Physics and Astronomy02 engineering and technology010402 general chemistry01 natural sciencesArticlechemistry.chemical_compoundTetrazinetetrazine ligationCycloocteneGeneral Materials Sciencepolypeptide-graft-polypeptoidsPretargetingchemistry.chemical_classificationGeneral EngineeringPolymerEPR effectPeptoBrush021001 nanoscience & nanotechnologynanomedicineSmall moleculeCombinatorial chemistryImaging agent0104 chemical scienceschemistrySPECTNanomedicineBioorthogonal chemistry0210 nano-technologyACS Nano
researchProduct

Priming effect increases with depth in a boreal forest soil

2016

Abstract Climate warming increases labile carbon (C) inputs to soil through increased photosynthesis and C allocation belowground. This could counterintuitively lead to losses of soil C via priming effects (PE): the stimulation of soil organic matter (SOM) decomposition caused by labile C addition. Systematic quantification of PEs in different ecosystems is needed. We measured PEs of free-living soil microbes in different layers of a boreal forest soil, and found that the relative magnitude of the PE increased with soil depth. The relationship between relative PE and the added glucose amount also depended on the soil layer. Our results indicate that the decomposition of SOM in deeper soil l…

priming effect010504 meteorology & atmospheric sciencesta1172Soil Sciencechemistry.chemical_elementSoil sciencePhotosynthesiscomplex mixtures01 natural sciencesMicrobiologyboreal forest soilOrganic matterEcosystem0105 earth and related environmental scienceschemistry.chemical_classificationRhizosphereChemistrySoil organic matterTaigata118304 agricultural and veterinary sciences15. Life on landNitrogenC & N interactionsclimate change13. Climate action040103 agronomy & agricultureta11810401 agriculture forestry and fisheriesSoil horizonSoil biology & biochemistry
researchProduct

Closed tank pneumatic press application to improve Sauvignon Blanc wine quality and nutraceutical properties

2019

The machines used in the winemaking process directly affect the quality of wine and its nutraceutical properties. Grapes-pressing is a very important step in winemaking as it may promote the presence and/or absence of enzymatic processes on the must, leading to the creation of different products in terms of chemical composition, starting from the same grapes. The aim of the study was to compare two different pressing systems of Sauvignon Blanc grapes using an innovative pneumatic discontinuous closed tank press in two operating modes: the traditional pressing mode in presence of oxygen and the inert pressing mode, performed through grapes pressing under inert gas with nitrogen recovery. Che…

principal component analysismedia_common.quotation_subjectBioengineering030204 cardiovascular system & hematologyIndustrial and Manufacturing Engineering040501 horticulturelcsh:Agriculture03 medical and health sciences0302 clinical medicineNutraceuticalwinemaking.Quality (business)lcsh:Agriculture (General)Inert gasBrowning reactionWinemakingmedia_commoninert atmosphere low-oxygen must pressing principal component analysis winemakingPressingWineInertMechanical Engineeringlcsh:SSettore AGR/09 - Meccanica AgrariaInert pressingmust and wine04 agricultural and veterinary sciencesPulp and paper industrylcsh:S1-972Environmental science0405 other agricultural sciencesJournal of Agricultural Engineering
researchProduct

Los procesos inferenciales en lectores con síndrome de Down

2013

The aim of this work is to know if the source of the difficulty in making inferences, readers with Down syndrome, is in access to prior knowledge or constructing ideas from purely textual knowledge (based on Saldaña and Frith, 2002 for autism). Involved a sample of 20 students with Down syndrome and mild mental retardation (mean IQ = 60) and a control group of 20 children without cognitive deficits. They were matched as to their extent read metal age via Prueba de Evaluación del Retraso Lector (average 8 years). We created two experimental situations: a) subjects had to generate inferences based on physical knowledge, b) social inferences about knowledge. The ability to check and reaction t…

prior knowledgelógicaDown syndromeEspañalecturaInferencias; síndrome Down; compresión lectora; conocimiento previoLectura y escrituraEstudio comparativoreading comprehensionDiscapacidad intelectualcompresión lectoralcsh:LB5-3640Educationsíndrome Downlcsh:Theory and practice of educationInferenceInferenciasSíndrome de DownInvestigaciónsíndrome de DownMediciónlenguajecomprensiónconocimiento previoRELIEVE: Revista Electrónica de Investigación y Evaluación Educativa
researchProduct

Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts

2020

In order to promote the efficient use of byproducts from the production of plant-based beverages, which still contain a large amount of nutritional and functional compounds, microbiological and chemical safety characteristics should be evaluated and, if needed, improved. Many challenges are associated with byproducts valorization, and the most important ones, which should be taken into account at the further steps of valorization, are biological and chemical safety. For safety improving, several technological treatments (biological, physical etc.) can be used. In this study, the influence of low-frequency ultrasonication (US) and fermentation with Lactobacillus casei LUHS210 strain, as phys…

processing byproductsLactobacillus caseiHealth (social science)Sonicationbiogenic aminesPlant Sciencelcsh:Chemical technology01 natural sciencesHealth Professions (miscellaneous)MicrobiologyultrasonicationArticlechemistry.chemical_compound0404 agricultural biotechnologyChemical safetymycotoxinslcsh:TP1-1185Food scienceMycotoxinfermentationbiologyChemistry010401 analytical chemistryfood and beveragesPlant based04 agricultural and veterinary sciencesbiology.organism_classification040401 food science0104 chemical sciencesprocessing byproducts ; press cakes ; mycotoxins ; biogenic amines ; fermentation ; ultrasonicationComparison studyFermentationpress cakesFood ScienceFoods
researchProduct