Search results for "composition"
showing 10 items of 2675 documents
Analysis of the cleaved topaz (001) surface.
2003
We report on the first study of the cleaved (001) topaz surface and the characterization of the chemical composition and atomic arrangement of the surface. We conclude that there is strong evidence for a hydroxyl group termination appropriate for further chemical reactions. The surface itself is easily accessible, atomically flat and suitable for potential technological applications.
INITIAL PARAMETRIC REPRESENTATION OF BLOBS
2009
Blobs, developed by J.F. Blinn in 1982, are the implicit surfaces obtained by composition of a real numerical function and a distance function. Since, many authors (C. Murakami, H. Nishimura, G. Wyvill…) defined their own function of density, from these implicit surfaces are interesting from several points of view. In particular, their fusion makes it possible to easily obtain an implicit equation of resulting surface. However, these surfaces do not admit a parametric equation yet. In this article, we will establish the parametric equation of two blobs in fusion, defined by the function of density of C. Murakami, by using an algebraic method. Then, we will develop another method, based on …
Surface-directed spinodal decomposition: modelling and numerical simulations
1997
We critically review the modelling and simulations of surface-directed spinodal decomposition, namely, the dynamics of phase separation of a critical or near-critical binary mixture in the presence of a surface with a preferential attraction for one of the components of the mixture.
Comparison of leaf surface roughness analysis methods by sensitivity to noise analysis
2015
International audience; Surface roughness is of great interest in agricultural spraying because it is used to characterise leaf surface wettability to predict the behaviour of droplets on a leaf surface. In recent years, the use of texture analysis to estimate surface roughness has emerged. In this paper we propose to estimate leaf surface roughness by using an optimisation of the Generalized Fourier Descriptors method. This approach is then compared with two other standard methods in the literature, one based on grey level intensity variation and the other on wavelet decomposition. Since roughness has many definitions and each method is calculated differently, we propose a new approach to …
Power laws and crossovers in off-critical surface-directed spinodal decomposition.
2000
We study the dynamics of phase separation in binary mixtures near a surface with a preferential attraction for one of the components of the mixture. We obtain detailed numerical results for a range of mixture compositions. In the case where the minority component is attracted to the surface, wetting layer growth is characterized by a crossover from a surface-potential-dependent growth law to a universal law. We formulate a simple phenomenological model to explain our numerical results.
Spinodal decomposition in thin films: Molecular-dynamics simulations of a binary Lennard-Jones fluid mixture
2005
We use molecular dynamics (MD) to simulate an unstable homogeneous mixture of binary fluids (AB), confined in a slit pore of width $D$. The pore walls are assumed to be flat and structureless, and attract one component of the mixture (A) with the same strength. The pair-wise interactions between the particles is modeled by the Lennard-Jones potential, with symmetric parameters that lead to a miscibility gap in the bulk. In the thin-film geometry, an interesting interplay occurs between surface enrichment and phase separation. We study the evolution of a mixture with equal amounts of A and B, which is rendered unstable by a temperature quench. We find that A-rich surface enrichment layers fo…
Ecological footprint decomposition analyses: the case of Latvia
2012
This paper presents results from empirical decomposition analyses of Latvia’s national Ecological Footprint in the housing, transport and food consumption sectors. It draws attention to growth, structural and intensity effects causing changes in the ecological footprint and presents the strategies to be employed by policy makers to overcome these effects.
Addition of pasture plant essential oil in milk: Influence on chemical and sensory properties of milk and cheese
2007
The aim of this experiment was to study the effect of the addition, to milk, of an essential oil (EO) obtained from the hydrodistillation of plants collected from a mountain natural pasture on the milk and cheese sensory properties. The EO was mainly composed of terpenoid compounds (67 of the 95 compounds identified) as well as ketones, aldehydes, alcohols, esters, alkanes, and benzenic compounds. In milk, the addition of this EO at the concentration of 0.1 microL/L did not influence its sensory properties, whereas at 1.0 microL/L, sensory properties were modified. In cheeses, the effect of adding EO into milk was studied in an experimental dairy plant allowing the production of small Canta…
Bioactive compounds and quality of extra virgin olive oil
2020
Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major c…
Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages
2013
In cooked meats, sodium chloride is involved in taste, texture and flavour release. So a reduction in the salt content may have an impact on overall perception and acceptability. The aim of this study was to evaluate the influence of composition on sodium release and saltiness intensity in chicken sausages. The rheological properties of the sausages differed according to composition. Temporal sodium release and temporal saltiness intensity were evaluated by four selected subjects when eating sausages. At each time point, the effect of the salt level in sausages on sodium release was positive and highly significant. The effect of lipids on sodium release was negative. Concerning perception, …