Search results for "LIES"
showing 10 items of 1093 documents
Panel Summary:Multistimuli and Different Sensory Modalities
1999
Our everyday environment in which we live is characterised by stimuli capable of eliciting our actions (or reactions). Generally our actions are influenced by a number of stimuli which are multimodal.
Efficacy of removing Thermafil and GuttaCore from straight root canal systems using a novel non-surgical root canal re-treatment system : a micro-com…
2021
The present study aims to evaluate the effectiveness of an XP-endo non-surgical root canal re-treatment system in removing both GuttaCore and Thermafil gutta-percha carrier-based root canal filling materials from straight root canal systems using micro-computed tomography (micro-CT) analysis. The study was performed on 20 single-rooted upper teeth, which were randomly allocated into the following study groups: Group A, Thermafil and AH Plus sealer (n = 10)
Acid- and Base-Catalysis in the Mononuclear Rearrangement of Some (Z)-arylhydrazones of 5-Amino-3-benzoyl-1,2,4-oxadiazole in Toluene: Effect of Subs…
2011
The reaction rates for the rearrangement of eleven (Z)-arylhydrazones of 5-amino-3-benzoyl-1,2,4-oxadiazole 3a-k into the relevant (2-aryl-5-phenyl-2H-1, 2,3-triazol-4-yl)ureas 4a-k in the presence of trichloroacetic acid or of piperidine have been determined in toluene at 313.1 K. The results have been related to the effect of the aryl substituent by using Hammett and/or Ingold-Yukawa-Tsuno correlations and have been compared with those previously collected in a protic polar solvent (dioxane/water) as well as with those on the analogous rearrangement of the corresponding (Z)-arylhydrazones of 3-benzoyl-5-phenyl-1,2,4-oxadiazole 1a-k in benzene. Some light can thus be shed on the general di…
Influence of Microspore Development on Pollen Protoplast Isolation in Digitalis obscura
1991
Summary Protocols for the enzymatic isolation of Digitalis obscura pollen protoplasts are described. The developmental stage of the microspores was a critical factor for successful isolation since protoplasts were obtained only from tetrads. The highest yield of viable protoplasts was achieved with an enzymatic mixture containing helicase, cellulase and pectolyase in 0.5 M sucrose. In different culture techniques employed, cell wall regeneration took place only when protoplasts were plated in agarose drops.
Suomalaisten 4-luokkalaisten lukutaito : PIRLS 2016 -tutkimuksen keskeisiä tuloksia
2018
Joulukuussa 2017 julkaistiin kansainvälisen lasten lukutaitotutkimuksen (PIRLS) tulokset (ks. Leino ym. 2017). PIRLS-tutkimuksessa tarkastellaan 4.-luokkalaisten oppilaiden lukutaitoa ja lukemista monin eri tavoin. Keväällä 2016 hieman alle 5 000 oppilasta osallistui lukutaidon kokeeseen, jossa oppilaat vastasivat kaunokirjallisiin ja tietoteksteihin pohjautuviin tehtäviin. Lisäksi oppilaat täyttivät kyselyn, jonka avulla kerättiin tietoja oppilaiden asenteista, erilaisten tekstien lukemisesta ja oppilaan kotitaustasta. Tämän lisäksi tutkimuksessa oli lasten vanhemmille, opettajille ja koulujen rehtoreille omat kyselynsä, joiden avulla saatiin tietoa oppimisen ympäristöistä sekä resursseist…
Metālisko elementu noteikšana sēnēs, izmantojot dažādus sēņu paraugu sagatavošanas veidus
2017
Metālisko elementu noteikšana sēnēs, izmantojot dažādus sēņu paraugu sagatavošanas veidus. Arhipovs V., zinātniskā vadītāja Dr. ķīm., doc. Osīte A. Bakalaura darbs, 39 lappuses, 10 attēli, 12 tabulas, 28 literatūras avoti, 4 pielikumi. Latviešu valodā. Bakalaura darba ietvaros pētīta zinātniskā, metodiskā un mācību literatūra par sēņu paraugu priekšsagatavošanas, kā arī sagatavošanas metožu iespējām dažādu metālisko elementu noteikšanai sēnēs. No literatūtrā pētītajām metodēm sēņu paraugu sagatavošanai izvērtēšanai bija izvēlētas divas: sausā pārpelnošana un mineralizācijas metode mikroviļņu tehnikā.
Relationships between early flavor exposure, and food acceptability and neophobia
2016
Revue; In the first section of this chapter, an overview of what is known about early flavor exposure, distinguishing between taste and flavor (aroma) exposure is provided. In the second section, we will describe what has been researched regarding the influence of early flavor exposure on the development of food preference, looking at prenatal exposure, exposure received in the context of milk feeding and exposure received in the context of complementary feeding. The third section is a description of what has been shown regarding the relationships between early flavor exposure and food neophobia. The chapter ended with a comment on likely future trends, and by a description of sources of fu…
Pectin concentration, Molecular Weight and Degree of Esterification : Influence on Volatile Composition and Sensory Characteristics of Strawberry Jam
1991
Composition of headspace, consistency, taste and flavor characteristics were determined in jams made with different pectins. At usual concentrations, high methoxylated pectin induced an undesirable modification of typical flavor and intensity of flavor and taste, whereas low methoxylated pectin induced few alterations. At fixed concentration and molecular weight, a decrease in degree of esterification produced a significant decrease in consistency and noticeable modifications of the flavor perception and headspace composition, but no taste alteration. Mechanical reduction of pectin molecular weight significantly modified only the consistency.
Generalized Virasoro anomaly and stress tensor for dilaton coupled theories
2003
We derive the anomalous transformation law of the quantum stress tensor for a 2D massless scalar field coupled to an external dilaton. This provides a generalization of the Virasoro anomaly which turns out to be consistent with the trace anomaly. We apply it together with the equivalence principle to compute the expectation values of the covariant quantum stress tensor on a curved background. Finally we briefly illustrate how to evaluate vacuum polarization and Hawking radiation effects from these results.
L'ecomuseo del grano e del pane: un percorso progettuale centrato sul design
2018
La festa di S. Giuseppe, oltre che un’importante e sentita ricorrenza religiosa, è a Salemi soprattutto la “festa dei pani”; bellissime realizzazioni di alto artigianato artistico, la cui sapienza si tramanda nelle famiglie e nelle associazioni di donne che per mesi lavorano alla produzione dell’enorme quantità delle piccole e grandi forme di pane, per rivestire le costruzioni votive che accolgono il rito della cena. Nasce quindi l’idea di proporre un “Ecomuseo del grano e del pane” nel Collegio dei Gesuiti, valorizzando e riaprendo al pubblico uno spazio di grande interesse storico-architettonico. Nell’ambito della consolidata collaborazione del Comune di Salemi con il Dipartimento di Arch…