Search results for "Visual arts"

showing 10 items of 1155 documents

THE SCUOLA OFFICINA MECCANICA IN VILLAGGIO MONTE DEGLI ULIVI IN RIESI. READING AND ANALYSIS THROUGH SURVEYING.

2017

This research analyses in depth the project of one of the most representative work of the Modern Architectural Movement in Sicily – the Scuola Officina Meccanica, located in Villaggio Monte degli Ulivi, in Riesi (CL), designed by the architect Leonardo Ricci between 1962 and 1968. The main objective is to contribute to the conservation of the architectural work through its analysis and study for a careful and conscious restoration. The research methodology aimed to retrace the compositional and geometric principles that defined the design process and its unique configuration.

Work (electrical)Movement (music)Research methodologyReading (process)media_common.quotation_subjectSurveying process graphical representation geometric investigation analysis and interpretation design and composition principlesSettore ICAR/14 - Composizione Architettonica E UrbanaSettore ICAR/17 - DisegnoArtmedia_commonVisual arts
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The Christian Art Scene in Yogyakarta, Indonesia

2016

The Christian artists introduced here from Yogyakarta, Indonesia; all have at least some academic background, and most are converted Muslims. In different degrees, their work attempts to contextualize Christian faith in the cultural-religious pluralism of present-day Indonesia. In doing so, they contribute to the development of Indonesian theology.

Work (electrical)business.industryReligious studiesChristian artGender studiesSociologybusinessAccommodationVisual arts
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D2 and H2 adsorption capacity and selectivity in CHA zeolites: Effect of Si/Al ratio, cationic composition and temperature

2020

International audience; The work deals with the effect of composition of CHA zeolites on the adsorption and separation of H2 and D2 under cryogenic temperatures. In the first part of this work the effect of Si/Al ratio and cationic composition on single gas adsorption of H2 and D2 was studied at 77.4 K. It was found that the adsorption capacities increase with Al content up to Si/Al = 2.1. Unexpectedly, Na-CHA zeolite with the highest Al content (Si/Al = 1.1) adsorbs only negligible amount because of the collapse of the zeolite structure upon dehydration at 400°C. The Na-and Li-containing chabazites with Si/Al = 2.1 possess similar adsorption capacities. In contrast, progressive replacement…

Work (thermodynamics)ChabaziteMaterials scienceH2-D2 separationAnalytical chemistryH2-D2 coadsorption02 engineering and technology010402 general chemistry01 natural sciencesAdsorptionisotope quantum sievingmedicineGeneral Materials ScienceDehydrationZeoliteCationic polymerizationGeneral Chemistry021001 nanoscience & nanotechnologyCondensed Matter Physicsmedicine.disease0104 chemical sciences[CHIM.THEO]Chemical Sciences/Theoretical and/or physical chemistryMechanics of MaterialschabaziteComposition (visual arts)0210 nano-technologySelectivityMicroporous and Mesoporous Materials
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SMAP Multi-Temporal vegetation optical depth retrieval as an indicator of crop yield trends and crop composition

2017

Vegetation Optical Depth (VOD) is related to Vegetation Water Content (VWC). This provides new and highly valuable information for ecological and agricultural studies. In this work, VOD from the Soil Moisture Active-Passive (SMAP) satellite has been retrieved with the new Multi-Temporal Dual-Channel Algorithm (MT-DCA). Then, it has been applied to the study of crop yield trends and crop composition. The increase on VOD (¿VOD) during crop development has been compared to yield data in two selected regions located in the United States. The first region presents a heterogeneous crop composition and weak ¿VOD-yield relationship (r2=0.21). The second region presents a highly homogenous cover and…

YieldTeledetecció010504 meteorology & atmospheric sciencesAgricultural engineering0211 other engineering and technologiesCropsSoil science:Enginyeria agroalimentària [Àrees temàtiques de la UPC]02 engineering and technology01 natural sciencesCropYield (wine)Enginyeria agronòmicaVegetation optical depthWater content021101 geological & geomatics engineering0105 earth and related environmental sciences2. Zero hungerbusiness.industrySaturation (genetic)Crop yieldPlant densitySMAPRemote sensing15. Life on land:Enginyeria de la telecomunicació::Radiocomunicació i exploració electromagnètica::Teledetecció [Àrees temàtiques de la UPC]AgricultureEnvironmental scienceSatelliteComposition (visual arts)business2017 IEEE International Geoscience and Remote Sensing Symposium (IGARSS)
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Painting the United States’ Civil War: Or creating a Brotherly War

2015

This article seeks to illustrate Benedict Anderson’s theory of the “Reassurance of Fratricide” and “the act of remembering/forgetting” through depictions of the Civil War in US fine arts. This is mostly done through the Smithsonian art data base and the paintings referenced under the label Civil War, spanning from the 1860s to the 1890s. This paper first analyzes how these paintings were used to depict the Confederate soldier’s otherness as typically American and thus helped with the post-war reintegration of the Confederacy. This study then examines how in certain paintings the war was brought inside the realm of domesticity and family, which reinforced the idea of a fratricide and a famil…

[ SHS ] Humanities and Social SciencesCivil War - Painting[SHS] Humanities and Social SciencesComputingMilieux_MISCELLANEOUSCivil War + Visual Arts[SHS]Humanities and Social Sciences
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Effect of extrusion on the anti-nutritional factors of food products: An overview

2017

International audience; Edible plant seeds such as cereals, legumes and nuts contain substantial amounts of nutrients including proteins, carbohydrates, minerals, vitamins, and dietary fibers. However, the bioavailability of these nutrients in humans or animals is relatively low, particularly when they are consumed in their unprocessed or raw form. One of the major factors that contribute to a lower nutritional value of legumes and cereals is the presence of naturally-occurring anti-nutritional factors (ANFs, e.g. phytate, tannins and enzyme inhibitors) that indirectly decreasing the bioavailability status of minerals. Fortunately, these ANFs can be modified or reduced through different pro…

[SDV.BIO]Life Sciences [q-bio]/Biotechnology[SDV]Life Sciences [q-bio]Plastics extrusionCerealsPhytatePascalization0404 agricultural biotechnologyNutrient[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringFood scienceChemistryExtrusionfood and beveragesEnzyme inhibitors04 agricultural and veterinary sciencesLegumes040401 food scienceBioavailabilityFood productsComposition (visual arts)ExtrusionFermentationTannins[SDV.AEN]Life Sciences [q-bio]/Food and NutritionAnti-nutritional factorsFood ScienceBiotechnology
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: J. Sci. Food Agric.

2017

Background: The measurement of carbon isotopic discrimination in grape sugars at harvest (δ13 C) is an integrated assessment of water status during ripening. It is an efficient alternative to assess variability in the field and discriminate between management zones in precision viticulture, but further work is needed to completely understand the signal.; Results: This work, spanning over 3 years, performed in a hillslope toposequence in Burgundy, delineates the relationships between main soil properties (gravel amount, slope, texture) and the grapevine water status assessed by δ13 C. The highest δ13 C, indicating most severe water deficit, was recorded in gravelly soils on steep slopes. The…

[SDV.SA]Life Sciences [q-bio]/Agricultural sciences0106 biological sciencesPropriété du solLeaf waterDisponibilité hydrique01 natural scienceswater stressDiscrimination isotopique du carbone[SDU.STU.GC]Sciences of the Universe [physics]/Earth Sciences/Geochemistry[SDV.IDA]Life Sciences [q-bio]/Food engineeringBotanyBourgogne[SDV.BV]Life Sciences [q-bio]/Vegetal BiologyVigneSoil propertiesSlop[ SDV.SA ] Life Sciences [q-bio]/Agricultural sciencesTerroir2. Zero hungerViticultureNutrition and Dieteticsterroir[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringRipening04 agricultural and veterinary sciences15. Life on land[ SDU.STU.GC ] Sciences of the Universe [physics]/Earth Sciences/Geochemistrycarbon isotopic discriminationHorticultureVitis viniferaPrecision viticultureSoil waterslope040103 agronomy & agriculture0401 agriculture forestry and fisheriesEnvironmental scienceComposition (visual arts)ViticultureAgronomy and Crop Science010606 plant biology & botanyFood ScienceBiotechnologyJournal of the Science of Food and Agriculture
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Aroma release and chewing activity during eating different model cheeses

2007

International audience; This study focused on the effect cheese properties had on chewing behaviour and aroma release as well as the relationship between them. Chewing activity and the kinetics of aroma release were simultaneously monitored during the consumption of eight model cheeses with the same flavour content. Differences in chewing behaviour explained most of the variability in aroma release among subjects. Aroma release increased with chewing work, bursts’ number and amplitude. For cheese samples, the chewing behaviour varied according to texture. Interaction between cheese composition and the chewing behaviour effects affected aroma release: (i) decreasing fat content increased aro…

[SDV.SA]Life Sciences [q-bio]/Agricultural sciencesFat contentFlavourDairy industryTEXTURE01 natural sciencesApplied Microbiology and Biotechnology0404 agricultural biotechnologystomatognathic systemAROMA RELEASEFood scienceMasticationAromabiologyCHEESEChemistry010401 analytical chemistrydigestive oral and skin physiologyfood and beveragesAPCI-MS04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceELECTROMYOGRAPHY0104 chemical sciencesstomatognathic diseasesComposition (visual arts)Food Science
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Flavor composition of oil obtained from crude and roasted oats

1989

chap. 12; International audience

[SDV] Life Sciences [q-bio]0303 health sciences03 medical and health sciences0404 agricultural biotechnology030309 nutrition & dieteticsChemistry[SDV]Life Sciences [q-bio]Composition (visual arts)04 agricultural and veterinary sciencesFood scienceAVOINE040401 food scienceFlavor
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Focal Points in Collective Free Improvisation

2013

OLLECTIVE FREE IMPROVISATION (herein abbreviated as CFI), while not a recent phenomenon in music (free jazz’s first experiments date from the late 1950s), remains under-studied. The extant literature either deals with political aspects (Carles and Comolli 2000) or tries to analyze the resulting music, using musicological tools (Jost 1994) or new concepts drawn from the complexity sciences (Borgo 2005). My research on CFI focuses on a cognitive approach, in order to understand the process of collective improvisation: 1 how a group of improvisers who do not know each other and are not using a common referent 2 (Pressing 1988) can answer the challenge of making music together. This paper deals…

[SHS.DROIT] Humanities and Social Sciences/Lawmedia_common.quotation_subject0603 philosophy ethics and religionReferentfocal points[ SHS.DROIT ] Humanities and Social Sciences/Law050105 experimental psychology060404 musicVisual artsPolitics[SHS.DROIT]Humanities and Social Sciences/LawPhenomenonMaterials Chemistry0501 psychology and cognitive sciencesComputingMilieux_MISCELLANEOUSmedia_commonImprovisationClass (computer programming)[SHS.MUSIQ]Humanities and Social Sciences/Musicology and performing artsimprovisation05 social sciencesPerspective (graphical)06 humanities and the artsArtEpistemology[SHS.MUSIQ] Humanities and Social Sciences/Musicology and performing artsCollective free improvisation060302 philosophyPerformance artJazz0604 artsMusic
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