Search results for "Vapo"

showing 10 items of 1217 documents

Toward a stage theory of the development of employees’ information security behavior

2020

Existing behavioral information security research proposes continuum or non-stage models that focus on finding static determinants for information security behavior (ISB) that remains unchanged. Such models cannot explain a case where the reasons for ISB change. However, the underlying reasons and motives for users’ ISB are not static but may change over time. To understand the change in reasoning between different antecedents, we examine stage theorizing in other fields and develop the requirements for an emergent theory of the development of employees’ ISB: (1) the content of stages based on the stage elements and their stage-specific attributes; (2) the stage-independent element explaini…

organisaatiokäyttäytymineninformaatiokäyttäytyminenStage theoryoppiminenInformation securitytietoturvapolitiikkaLearningCompliance with information security policiesInformation security behaviortietoturva
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Improvement of partition coefficients determination of aroma compounds in food matrices by the phase ratio variation method

2011

The Phase Ratio Variation (PRV) method is a very valuable method commonly used for liquid/vapor partition coefficients data acquisition of aroma compounds. Nevertheless, some limits are linked to this method, especially for volatile compounds. A careful examination of the PRV equation leads us to propose the following expression: 1/Cvap-real =(nliq/n0) x 1/Cvap-ideal = (nliq/n0) x (1/KC0 + (1/Co) b), We performed an examination for two cases of K values (K1=0.001 and K2=0.05), putting forward that a carefully choice of b range values is crucial for reliability of the regression calculation 1/A versus b.

phase ratio variation (PRv)[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionAnalytical chemistryIngénierie des alimentspartition coefficient01 natural sciencesaroma retention-release0404 agricultural biotechnology[SDV.IDA]Life Sciences [q-bio]/Food engineeringFood and NutritionFood engineeringAromaComputingMilieux_MISCELLANEOUSbiologyChemistry010401 analytical chemistry[ SDV.IDA ] Life Sciences [q-bio]/Food engineering04 agricultural and veterinary sciencesbiology.organism_classification040401 food science0104 chemical sciencesPartition coefficient[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionphase ratio variation (PRv);partition coefficient;liquid vapor equilibrium;aroma retention-releasePhase ratioAlimentation et Nutritionliquid vapor equilibriumComputingMethodologies_GENERAL[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
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¿Una herencia incómoda? Percepciones del patrimonio islámico peninsular en el mundo moderno (siglos XV-XVII)

2022

El propósito de esta tesis es dar respuesta a si hubo una intención manifiesta por parte de los cristianos del antiguo Reino de Valencia por borrar la huella de la presencia islámica tras la toma de Balansiya, ya que apenas se conservan a día de hoy vestigios de su pasado, de ahí la primera parte del título de nuestro trabajo: ¿Una herencia incómoda? A través de una revisión bibliográfica y de documentación de archivo analizamos si se produjo verdaderamente tal rechazo tras la conquista de Šarq al-Andalus, a la vez que mostramos un estudio comparativo con lo sucedido en otras partes del territorio peninsular. Todo ello en un marco cronológico que se inicia con la conquista de Granada y fina…

pinturamezquitasUNESCO::HISTORIApercepciónandalusítejidosrenacimientotrofeoherenciaarte suntuarioinscripciones árabescultura materialedad modernabotínvestigiospatrimoniobaños de vapor
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Toward Sustainable PLA-Based Multilayer Complexes with Improved Barrier Properties

2019

Poly(lactic acid) or PLA is currently considered as one of the most promising substitutes of conventional plastics, with low environmental impact, especially for food packaging applications. Nevertheless, some drawbacks, such as high permeability to oxygen, are still limiting its industrial applications. The objective of this study was to highly increase the oxygen barrier performance of PLA without compromising its sustainable nature and following the principles of circular economy perspective. Coproducts coming from mill industries, such as wheat gluten proteins (WG), were used to produce PLA-WG-PLA multilayer complexes with improved barrier performance. Different technologies of industri…

plastic materialCorona treatment[SDV]Life Sciences [q-bio]General Chemical EngineeringHot-pressingWheat glutenemballage alimentaire02 engineering and technologyHot pressing01 natural sciencesOXYGEN[SPI]Engineering Sciences [physics]CARBON-DIOXIDEchemistry.chemical_compoundSurface modificationWheat glutenPolylactic acidCoatingComputingMilieux_MISCELLANEOUSPOLY(LACTIC ACID)Spin coatingsustainable developmentplastiqueANTIMICROBIAL PROPERTIES021001 nanoscience & nanotechnologyFood packagingdéveloppement durableBiobased and biodegradable polymers0210 nano-technologyMaterials scienceWATER-VAPOR BARRIERGLASS-TRANSITIONPROTEIN ISOLATESpin coatingNanotechnologyengineering.materialFILMS010402 general chemistry12. Responsible consumptionPoly(lactic acid) PLAEnvironmental ChemistryEFFICIENT GASRenewable Energy Sustainability and the EnvironmentPOLYLACTIC ACIDHigh-pressure homogenizationCorona treatmentGeneral Chemistry0104 chemical scienceschemistryengineeringSurface modificationacide lactiqueACS Sustainable Chemistry & Engineering
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Transport of Antarctic stratospheric strongly dehydrated air into the troposphere observed during the HALO-ESMVal campaign 2012

2015

Abstract. Dehydration in the Antarctic winter stratosphere is a well-known phenomenon that is annually observed by satellites and occasionally observed by balloon-borne measurements. However, in situ measurements of dehydrated air masses in the Antarctic vortex are very rare. Here, we present detailed observations with the in situ and GLORIA remote sensing instrument payload aboard the German aircraft HALO. Strongly dehydrated air masses down to 1.6 ppmv of water vapor were observed as far north as 47° S in an altitude between 12 and 13 km in the lowermost stratosphere. The dehydration can be traced back to individual ice formation events above the Antarctic Peninsula and Plateau, where ice…

polar vortexAtmospheric ScienceRossby waveAtmosphärische SpurenstoffedehydrationAtmospheric scienceslcsh:QC1-999Tropospherelcsh:ChemistryEarth scienceslcsh:QD1-999Potential vorticityMiddle latitudesClimatologyddc:550Environmental scienceAntarcticTropopauseStratosphereWater vaporAir masslcsh:PhysicsAtmospheric Chemistry and Physics
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Demo 65. Efectos de la presión I : colapsar una botella

2013

Objetivo: Poner de manifiesto la existencia de la presión atmosférica mediante la disminución de la presión en el interior de una botella. Para ello se involucran otros conceptos y relaciones, como la ley de los gases ideales y el concepto de presión de vapor.

presiónpresión de vaporpresión atmosféricaley del gas idealfluidos
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Effect of Oxidized Potato Starch on the Physicochemical Properties of Soy Protein Isolate-Based Edible Films

2013

The influence of oxidized starch on the physicochemical properties of cast soy protein isolate films is determined in this study. Films were cast from heated (70 °C for 20 min) alkaline (pH=10) aqueous solutions of 7 % soy protein isolate containing 50 % (by mass) glycerol as a plasticizer and different levels of added oxidized starch (0, 5, 10, 15, and 20 %, by mass). For all types of films, opacity, contact angle, tensile strength, elongation at break, water vapour permeability, measured at 25 °C for four relative humidity differentials (30–53, 30–75, 30–84 and 30–100 %), differential scanning calorimetry and microstructure were determined after conditioning film specimens at 25 °C and 30…

protein soje; oksidirani škrob; jestivi filmovi; mehanička svojstva; propusnost vodene paresoy protein; oxidized starch; edible films; mechanical properties; water vapour permeabilityfood and beveragesFood Technology and Biotechnology
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Demo 94. Campana de vacío : hinchar un globo sin soplar y cocer un huevo en el Everest

2013

Objetivo: a) Hinchar un globo sin soplar: Experimentar la relación entre el volumen y la presión de los gases. Demostrar que es posible hinchar un globo sin insuflar aire en su interior, reduciendo la presión (atmosférica). b) Cocer un huevo en el Everest: Comprobar la disminución del punto de ebullición del agua al reducir la presión (atmosférica)

punto de ebulliciónpresión de vaporcambio de fasetermodinámicapresión atmosféricavacíofluidosvolumen
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Cálculo de la evapotranspiración en la provincia de Valencia, con datos de teledetección mediante el modelo Sen-ET de SNAP

2021

Una buena planificación y gestión de los recursos hídricos es esencial para la optimización de los cultivos. Por este motivo es necesario llevar a cabo estudios sobre los parámetros biofísicos que regulan el contenido hídrico en determinadas áreas de cultivos. Existen diferentes metodologías de cálculo de la evapotranspiración, entre otros, el cálculo empírico o los cálculos mediante modelos físicos de ecuaciones matemáticas. Este trabajo consiste en el cálculo de la evapotranspiración mediante modelos que utilizan datos provenientes de la teledetección. Para ello se utiliza la aplicación SNAP (Sentinel Aplication Platform) y el modelo Sen-ET (Sentinel - Evapotranspiration). Los datos de lo…

recursos hídricos:GEOGRAFÍA [UNESCO]evapotranspiracióncultivosSNAPvalenciaUNESCO::GEOGRAFÍA
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Analisi della tendenza climatica dell'evapotraspirazione nel territorio siciliano

2009

Long effective evapotranspiration (E) series was derived from the longest temperature series available in Sicily. The regional trend analysis performed has shown a slight upward trend of E.

regional trendtrendeffective evaporationclimaSettore AGR/08 - Idraulica Agraria E Sistemazioni Idraulico-Forestalievapotraspirazione
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