Search results for "IQ"
showing 10 items of 21401 documents
Le sacré : parcours d'une notion sensible
2015
International audience
Quand la communication publicitaire se pare de religiosité… au cœur d’instances religieuses profanées par la publicité
2014
International audience; Les frontières du profane et du sacré dans les stratégies publicitaires (discours et images) sont revisitées à partir d’exemples concrets empruntés à la communication publicitaire, qu’elle soit laïque ou religieuse. L'article met en lumière la distinction entre « communication par la foi », de « la communication de la foi » et s'interroge sur le passage entre communication sacrée et profane.De nouvelles formes de médiations être l'individuel et le social s'installent qui émergent comme figure du sensible dans la communication.
Positron production using a 9 MeV electron linac for the GBAR experiment
2020
For the GBAR (Gravitational Behaviour of Antihydrogen at Rest) experiment at CERN's Antiproton Decelerator (AD) facility we have constructed a source of slow positrons, which uses a low-energy electron linear accelerator (linac). The driver linac produces electrons of 9 MeV kinetic energy that create positrons from bremsstrahlung-induced pair production. Staying below 10 MeV ensures no persistent radioactive activation in the target zone and that the radiation level outside the biological shield is safe for public access. An annealed tungsten-mesh assembly placed directly behind the target acts as a positron moderator. The system produces $5\times10^7$ slow positrons per second, a performan…
Polyphenols and Pharmacological Screening of a Monarda fistulosa L. dry Extract Based on a Hydrodistilled Residue By-Product
2021
This study aimed to determine the composition and content of polyphenols in the dry extract obtained from the hydrodistilled residue by-product of the wild bergamot (Monarda fistulosa L., Lamiaceae Martinov family) herb (MFDE) and to evaluate its safety and pharmacological properties. The total phenolic content (TPC) in the MFDE was 120.64 mg GAE/g. The high-performance liquid chromatography (HPLC) analysis showed the presence of a plethora of phenolic compounds, including hydroxycinnamic acids and flavone derivatives in the MFDE, with rosmarinic acid and luteolin-7-O-glucoside being the main components. With an IC50 value of 0.285 mg/mL, it was found to be a strong DPPH radical scavenger. …
Stress au travail et santé : situation chez les indépendants
2011
Dans de nombreux secteurs d’activité, le stress au travail est considéré comme faisant partie des risques pour la santé auxquels peuvent être confrontés les travailleurs salariés et non-salariés ou indépendants. [br/] Le terme de "stress" peut avoir plusieurs définitions en fonction des disciplines médicales, biologiques, médico-sociales, des sciences humaines et sociales qui y font référence. Quelle que soit l’approche disciplinaire, le stress peut être considéré comme un élément d’un processus complexe, à la fois biologique, psychologique et social en réponse à une situation aversive.[br/] Le régime social des indépendants (RSI), qui assure la couverture maladie et de retraite des artisan…
Observatoire de la Transition Socioécologique en Bourgogne Franche-Comté : Résultats 2021
2022
Les premiers résultats de l'étude sur la transition socioécologique en Bourgogne Franche-Comté confirment que les transitions nécessaires fonctionnent en un système d'interdépendance dynamique. Les fondements, principes et résultats de cette étude font l'objet d'une présentation approfondie lors de cette Université Francophone en santé publique à Besançon.
Coûts de friction et capital humain : Quels critères de choix pour l'évaluation des pertes de production.
2007
Method development for determination and recovery of rare earth elements from industrial fly ash
2014
Rare earth elements (REE) are important in numerous high technology applications and in addition their supply risk is high, which gives rise to studying new sources for rare earth elements. Rare earth element concentrations in industrial fly ash samples collected from Finnish power plants, using a mixture of peat and biomass as a fuel, have been determined. Two sample pre-treatment methods, ultrasound- and microwave-assisted acid digestions, have been applied to fly ash samples. Measurement conditions for inductively coupled plasma-optical emission spectrometry (ICP–OES) have been optimized to reach robust plasma conditions and the reliability of the analysis has been investigated by using …
Les déterminants personnels du bien-être de l’écolier, de ses satisfactions en classe et de sa performance scolaire
2017
This work focuses on the study of personal determinants of pupils' achievement and reactions toward class (well-being; satisfaction with teacher, learning and class). A theoretical model is tested by commonality analysis and refined by causal paths analysis. The results show that external and cognitive prior characteristics (age, gender, socio-occupational background, academic record) have direct effects on criteria variables, and indirectly via the attitudes toward school (negative feelings; scholastic interest; aspirations for future studies; "scholastic anxiety, worry and stress"; fun school). Using two structural models, we explained 39 % of the variance in academic achievement, and fro…
L’esthésique et l’esthétique. La figuration de la saveur comme artification du culinaire
2013
Both ethical (value-based) and aesthetic (form-based) dimensions are used to represent foodstuffs in culinary “artification”. As is an all-important third dimension: that of aesthesics, or rather of synaesthesics, since foodstuffs play on all of our senses. However, this direct contact is lost if an image is used, and it becomes very difficult to convey what appears to be the central element in the sensory/sense-making experience (“expérience sensible”): the expression of flavour. When studying “artification”, it is interesting to see how the image affects the way these sensory/sense-making aesthesic elements take form, in order to represent (both to oneself and to others) the sensation of …