Authors:Mohamed Tahiri, Abdellatif Khamlichi, and Mohammed Bezzazi
following form when written in modal coordinates [ 16 ]: (4) M q ¨ ( t ) + C q ˙ ( t ) + K q ( t ) + P T K D P q ( t ) + P T C D P D α [ q ( t ) ] = F ( t ) with (5a) q ( t ) = [ q 1 q 2 ⋯ q N ] T and (5b) M = [ M i i ] = m L2 , C = [ C i i ] = ξ i ω i m
Authors:Mariam Achbal, Abdellatif Khamlichi, and Fadoua El Khannoussi
= 2 α m + 2 α m + 1 + α m α m + 1 + ( 8 + α m + α m + 1 ) β m ( 2 + β m ) ( 4 + α m ) ( 4 + α m + 1 ) Λ The total length of the PA transducer is then (25) L = 2 ∑ m = 1 M a m + ∑ m = 1 M − 1 b m Using Eqs. (23) and (24) , the length of the PA
Authors:B. Nagy, J. Soós, B. Horvath, M. Kállay, B. Nyúl-Pühra, and D. Nyitrai-Sárdy
During the ageing in barrels, the contact with the fine lees triggers several processes in wine. Lees has a reductive effect by absorbing dissolved oxygen and reducing the amount, which will remain in the wine. At present, minimizing the addition of sulphur dioxide is the trend in all viticultural areas. In this study, the effect of various sulphur dioxide levels was monitored in presence of the lees to determine which dose is appropriate to provide the protection of susceptible white wine against oxidation.
Without SO2 protection, the rH and redox potential changed slightly, so the level of dissolved oxygen seemed to be controlled during the ageing period by the lees, though the antioxidant effect of lees in itself was not appropriate to protect the polyphenol content from chemical oxidation, which led to considerable browning. With the addition of a lower amount of SO2 — 40 mg l2, the lees is already able to protect the white wine samples in all aspects.
Authors:S. Nejedli, M. Zobundžija, A. Hraste, Z. Kozarić, and V. Gjurčević Kantura
The investigation was carried out on 5 different muscles of 5 fattened bullocks of the Croatian Simmenthal breed aged 15 months and weighing about 400 kg and beefsteak tartare type products made of these muscles. Comparing the structure of the muscles used in the production of the beefsteak tartare, one may conclude that m. psoas major and m. longissimus dorsi are formed by dominantly white dynamic FG muscular fibres representing more than a half of all muscular fibres. In comparison with other muscles, the afore-mentioned muscles contain the least quantity of connective tissue. The investigations showed some statistically irrelevant differences (P?0.05) concerning the fibre diameters and volume density of connective tissue in m. psoas major and m. longissimus dorsi (L2
bricked support can be seen in Table I . Table I Boundary conditions for the bricked supports [ 1 ] φ is the rotation φ’ is the displacement φ’’ is the stress If z = 0 0 0 not 0 If z = L/2 not 0 0 not 0 For the application of the boundary
Authors:Ivan Baláž, Yvonna Koleková, Lydia Moroczová, and Antonio Agüero
displacement of the column top w L / L may be then calculated as follows: (4) w L L = 2 sin ( ϑ ) 2 π F c r F = 0.178. The curvature κ in Eq. (1) may be for building and civil engineering structures approximated by Eq. (5) first part because 1+( w
Authors:E. Keppelné Bognár, K. Zay, and L. Somogyi
R , Ito , F. , Shimamura , Y. & Masuda , S. ( 2019 ): Effect of chloride on the formation of 3-monochloro-l,2- propanediol fatty acid diesters and glycidol fatty acid esters in fish, meats and acylglycerols during heating . FoodAddit
matrices Q is a 3 by 3 matrix. R’ s dimension is 1 because the controller can regulate just the duty cycle ( d ˜ ). Accordingly, the matrices have been set to be: (23) Q = [ L I L2 0 0 0 C U C 2 0 0 0 C · 10 10 ] , R = 1 . Solving the LQR problem