Search results for "VUR"
showing 10 items of 50 documents
« Actualités d’Alphonse Legros »
2018
National audience; Né à Dijon en 1837, Alphonse Legros gagne Paris où il suit les cours de la Petite école de dessin de Jean-Hillaire Belloc. En 1854, il commence à copier les œuvres du Louvre, en 1855 il s’inscrit à l’Académie des beaux-arts. Dès 1857, il expose au Salon son Portrait du père de l’artiste, avant de s’installer à Londres en 1863. Il est nommé professeur de gravure à la South Kensington School of Art, puis, en janvier 1876, à la mort d’Edward Poynter, Slade Professor à UCL jusqu’en 1892. Membre fondateur en 1862 de la Société des Aquafortistes, puis en 1880 de la Society of Painters-Etchers, dont l’influence sur le renouveau de la gravure et de l’art du livre illustré est not…
Micro-organisms interactome during wine alcoholic fermentation
2022
The study of interactions between microorganisms is of major interest in oenology for various applications, including the modulation of the aromatic profile of wines. The interactions between Saccharomyces and non-Saccharomyces yeasts are widely described in the literature. On the contrary, interactions during alcoholic fermentation between S. cerevisiae strains, known for their technological properties in oenology, have been little studied.In this work, twelve strains of S. cerevisiae and their impact on wine were characterized in pure cultures using an integrative approach that combines microbiological, chemical, metabolomic and sensory approaches. An important intraspecific diversity was…
Eco-extraction and encapsulation of carotenoid and anthocyanin pigments from tropical plants
2018
This thesis deals with extraction processes using assistance technologies or green solvents and encapsulation systems of natural pigments in order to exploit and apply them in the food, cosmetic and pharmaceutical industries. In this goal, microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE) and Ionic liquids (IL) were evaluated for the extraction of carotenoids and anthocyanins from Vietnamese plants. The results obtained show that the MAE was always a rapid and helpful system for all types of extraction tested whereas ultrasounds were particularly efficient when pigments are present on the surface of plant tissues. However, UAE was also improving results compared to c…
Dynamic preparation of TiO2 films for fabrication of dye-sensitized solar cells
2006
Preparation of nanocrystalline porous titanium dioxide (TiO2) films with roll-to-roll compatible methods was studied. Gravure printing was used for spreading TiO2 paste and paper calendering for pressing TiO2 nanoparticle films. Influence of different preparation methods on performance of fabricated dye-sensitized solar cells (DSSCs) was investigated. The attained light into electricity conversion efficiency was compared with DSSCs fabricated on conductive plastic substrates by doctor-blading spreading with subsequent static pressing. The latter method achieved a light conversion efficiency as high as 5.1%. The efficiency of the cells with a gravure printed TiO2 film was found to be rather …
Conservation and functional preservation of agri-food interest yeasts
2018
The use of yeasts in industry is inseparable from their ability to be produced and dehydrated. This dehydration process causes various dysfunctions in yeast cells that affect their functionality and viability. In order to protect yeasts from dehydration, food additives are often used as emulsifiers and antioxidants. However, yeasts are able to produce naturally protective substances, such as glutathione (GSH) and trehalose (TRE). In this context, three non-Saccharomyces (NS) strains, belonging to the different genera and species Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans, were studied in this thesis. Despite the great interest aroused by their multiple a…
Émile Friant graveur
2016
International audience
Re-analysis of fatigue data for welded joints using the notch stress approach
2010
Abstract Experimental fatigue data for welded joints have been collected and subjected to re-analysis using the notch stress approach according to IIW recommendations. This leads to an overview regarding the reliability of the approach, based on a large number of results (767 specimens). Evidently, there are some limitations in the approach regarding mild notch joints, such as butt joints, which can be assessed non-conservatively. In order to alleviate this problem, an increased minimum notch factor of Kw ⩾ 2.0 is suggested instead of the current recommendation of Kw ⩾ 1.6. The data for most fillet-welded joints agree quite well with the FAT 225 curve; however a reduction to FAT 200 is sugg…
Towards roll-to-roll fabrication of electronics, optics and optoelectronics for smart and intelligent packaging
2004
Embedding of optoelectrical, optical, and electrical functionalities into low-cost products like packages and printed matter can be used to increase their information content. These functionalities make also possible the realization of new type of entertaining, impressive or guiding effects on the product packages and printed matter. For these purposes, components like displays, photodetectors, light sources, solar cells, battery elements, diffractive optical elements, lightguides, electrical conductors, resistors, transistors, switching elements etc. and their integration to functional modules are required. Additionally, the price of the components for low-end products has to be in cent sc…
Emotions extrêmes et extrémités des émotions: la représentation de la jouissance dans les gravures libertines
2008
Il contributo si propone di esaminare la rappresentazione del godimento sessuale nelle stampe libertine del Settecento francese. La riflessione si avvale di strumenti psicoanalitici che consentono di determinare un particolare statuto del godimento nell'ambito di queste illustrazioni.
Origines des levures Saccharomyces et non-Saccharomyces présentes dans le moût : Vignoble ou cuverie ?
2017
International audience; Les levures de l’espèce Saccharomyces cerevisiae ont longtemps été considérées comme les seules responsables du processus de fermentation. On sait aujourd’hui que différentes espèces de levures Saccharomyces et non-Saccharomyces (NS) sont présentes dans les moûts et qu’un certain nombre d’entre elles participe à la fermentation alcoolique (FA). Bien qu’il soit aujourd’hui largement admis que les principales sources de levures dans le moût de raisin sont les baies de raisin et le matériel de vinification (Fleet et Heard, 1993 ; Mortimer et Polsinelli, 1999) (figure 1), la part apportée par chacune de ces deux sources est encore mal définie. De plus, d’autres sources p…