Search results for "TEXTURE"

On the interpretation of retrograde reaction textures in granulite facies rocks

2010

Retrograde reaction textures, such as partial pseudomorphs, coronae and symplectic coronae are a relatively common feature of granulite facies rocks and represent evidence of change of mineral modes or assemblages. Thus, such reaction textures represent one of the more potentially useful indicators of retrograde P-T evolutions. However, the interpretation of such textures requires the simultaneous consideration of the formation of the texture itself in terms of the spatial relationships in a rock, and of the changes in P-T conditions that drove the development of the reaction texture. Calculated phase diagrams provide a robust framework in which to consider reaction textures, especially via…

Geometric quality and appearance of surfaces : local and global approaches

2012

Accounting for customers' perception of manufactured goods has become a major challenge for the industry. This process is to be established from early design to retail. Customers are nowadays more aware and detail oriented about perceived quality of products. This allows one to set not only an estimated price but also the expected quality of the product. Surface appearance analysis has therefore become a key industrial issue. Two approaches are proposed here to formalize the detection methodology and provide objective criteria for experts to evaluate surface anomalies. The first proposed approach is based on surface metrology. It consists in analyzing the measured topologies in order to bin…

The turnover of dental microwear texture: Testing the" last supper" effect in small mammals in a controlled feeding experiment

2020

Dental microwear texture (DMT) analysis is commonly applied for dietary reconstruction of vertebrates. The temporal scale on which dietarily informative microscopic wear forms on enamel surfaces is crucial to infer dietary flexibility and seasonality. Microwear is assumed to form shortly before the individual's death, reflecting information pertaining to the last meals consumed (“last supper” effect). In primate feeding experiments, microwear features formed within hours, suggesting rates of turnover within one to two weeks. As DMT formation experiments testing the persistence of microwear three-dimensionally (textures) are still lacking, we test how quickly DMTs form and pr…

Everything matters: Molar microwear texture in goats (Capra aegagrus hircus) fed diets of different abrasiveness

2020

There is an ongoing discourse about whether or not external abrasives influence the microscopic wear in herbivore teeth, including a statement that “dust does not matter”. We submitted the maxillary and mandibular second molar of 28 goats (Capra aegagrus hircus) to dental microwear texture analysis (DMTA). The study animals were divided into four groups, which received diets of increasing phytolith-based abrasiveness (L: lucerne based pellets, very low phytolith abrasion diet, acting as control; G: grass-based pellets, medium abrasive phytolith diet; GR: grass and rice husk pellets, high abrasion phytolith diet), or a diet with added external abrasives (GRS: the GR diet with add…

One-stage laser-microtextured implants immediately placed in the inter-radicular septum of molar fresh extraction sockets associated with GBR techniq…

2018

Background The outcome of one-stage trans-mucosal immediate implants with simultaneous guided bone regeneration (GBR) technique has become highly predictable. Furthermore, when this approach is performed to place one-stage implants into the inter-radicular septum of fresh extraction sockets in the molar region, the risk of incorrect emergence profile and off-angle loading is reduced. The aim of the present study was to clinically evaluate the horizontal hard and soft tissue changes, and radiographically the vertical socket walls remodeling, and the early peri-implant marginal bone loss (EMBL) following the placement of immediate one-stage implants in the inter-radicular septum of molar fres…

STOP 6: Morphology, internal structure and texture of inland dunes at the Smilškalni site, Middle Gauja Lowland

2014

Visual aftereffects and sensory nonlinearities from a single statistical framework

2015

When adapted to a particular scenery our senses may fool us: colors are misinterpreted, certain spatial patterns seem to fade out, and static objects appear to move in reverse. A mere empirical description of the mechanisms tuned to color, texture, and motion may tell us where these visual illusions come from. However, such empirical models of gain control do not explain why these mechanisms work in this apparently dysfunctional manner. Current normative explanations of aftereffects based on scene statistics derive gain changes by (1) invoking decorrelation and linear manifold matching/equalization, or (2) using nonlinear divisive normalization obtained from parametric scene models. These p…

Recent developments in the evaluation of Mössbauer line intensities

1985

The angular dependence of the intensities of pure or mixed multipole transitions is formulated in a new fashion, which takes into account arbitrary texture of the Mossbauer absorber ranging from complete orientation (single crystals) over preferred orientation to random powders and an anisotropic absorption fraction of the nuclei. The application of the theory is demonstrated by means of typical examples from the literature.

Molecular Mobility in Glassy Bread: A Multispectroscopy Approach

1999

ABSTRACT The molecular mobility in low-moisture (<9%, web) white bread was studied as a function of temperature using pulsed-proton nuclear magnetic resonance (NMR), and dielectric and dynamic mechanical spectroscopies. The water was mobile, even in glassy samples. Different processes below glass transition temperature (sub-Tg) were observed, and a relaxation map of the studied system was drawn. These results have been interpreted and extrapolated to suggest that the Tg is not a universal predictive parameter for the physical stability of glassy food.

Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

2017

WOS:000394071900015; International audience; The objective of this study was to investigate for the first time the influence of bread structure, volatile compounds, and oral processing on aroma perception. 3 types of French baguette were created using the same raw ingredients but different bread-making processes; they consequently varied in their crumb and crust structures. We characterized the initial volatile profiles of two bread structural subtypes-namely bread crumb and bread crumb with crust-using proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis. Three types of bread were characterized by thirty-nine ion fragments from m/z 45 to 139. We then conducted a study in …