Relevant bibliographies by topics / Barred Olivine

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Barred Olivine'

Author: Grafiati
Published: 23 September 2022
Last updated: 28 September 2022

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Journal articles on the topic "Barred Olivine"

1

Weisberg, Michael K. "Barred olivine chondrules in ordinary chondrites." Journal of Geophysical Research: Solid Earth 92, B4 (March 30, 1987): E663—E678. http://dx.doi.org/10.1029/jb092ib04p0e663.

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Lofgren, Gary, and A. B. Lanier. "Dynamic crystallization study of barred olivine chondrules." Geochimica et Cosmochimica Acta 54, no. 12 (December 1990): 3537–51. http://dx.doi.org/10.1016/0016-7037(90)90303-3.

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Faure, François, Marion Auxerre, and Valentin Casola. "Slow cooling during crystallisation of barred olivine chondrules." Earth and Planetary Science Letters 593 (September 2022): 117649. http://dx.doi.org/10.1016/j.epsl.2022.117649.

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Miura, H., Y. Etsuro, T. Katsuo, and N. Ken. "Formation of barred olivine texture 4.6 billion years ago." Acta Crystallographica Section A Foundations of Crystallography 64, a1 (August 23, 2008): C590. http://dx.doi.org/10.1107/s010876730808104x.

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MISAWA, Keiji, and Takashi FUJITA. "Magnesium isotopic fractionations in barred olivine chondrules from the Allende meteorite." Meteoritics & Planetary Science 35, no. 1 (January 2000): 85–94. http://dx.doi.org/10.1111/j.1945-5100.2000.tb01976.x.

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VARELA, M., G. KURAT, and E. ZINNER. "The primary liquid condensation model and the origin of barred olivine chondrules." Icarus 184, no. 2 (October 2006): 344–64. http://dx.doi.org/10.1016/j.icarus.2006.05.009.

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Tsuchiyama, Akira, Yuichi Osada, Tsukasa Nakano, and Kentaro Uesugi. "Experimental reproduction of classic barred olivine chondrules: open-system behavior of chondrule formation." Geochimica et Cosmochimica Acta 68, no. 3 (February 2004): 653–72. http://dx.doi.org/10.1016/s0016-7037(03)00448-4.

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Yin, Feng, and Deqiu Dai. "Petrology and mineralogy of the Viñales meteorite, the latest fall in Cuba." Science Progress 104, no. 2 (April 2021): 003685042110198. http://dx.doi.org/10.1177/00368504211019859.

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The new Cuban chondrite, Viñales, fell on February first, 2019 at Pinar del Rio, northwest of Cuba (22°37′10″N, 83°44′34″W). A total of about 50–100 kg of the meteorite were collected and the masses of individual samples are in a range 2–1100 g. Two polished thin sections were studied by optical microscope, Raman spectroscopy and electron microprobe analysis in this study. The meteorite mainly consists of olivine (Fa24.6), low-Ca pyroxene (Fs20.5), and troilite and Fe-Ni metal, with minor amounts of feldspar (Ab82.4-84.7). Three poorly metamorphosed porphyritic olivine-pyroxene and barred olivine chondrules are observed. The homogeneous chemical compositions and petrographic textures indicate that Viñales is a L6 chondrite. The Viñales has fresh black fusion crust with layered structure, indicating it experienced a high temperature of ∼1650°C during atmospheric entry. Black shock melt veins with width of 100–600 μm are pervasive in the Viñales and olivine, bronzite, and metal phases are dominate minerals of the shock melt vein. The shock features of major silicate minerals suggest a shock stage S3, partly S4, and the shock pressure could be >10 GPa.
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Miura, Hitoshi, Etsuro Yokoyama, Ken Nagashima, Katsuo Tsukamoto, and Atul Srivastava. "A new constraint for chondrule formation: condition for the rim formation of barred-olivine textures." Earth, Planets and Space 63, no. 10 (October 2011): 1087–96. http://dx.doi.org/10.5047/eps.2011.06.004.

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Matsuda, Hitoshi, Noboru Nakamura, and Shinji Noda. "Alkali (Rb/K) abundances in Allende barred-olivine chondrules: Implications for the melting conditions of chondrules." Meteoritics 25, no. 2 (June 1990): 137–43. http://dx.doi.org/10.1111/j.1945-5100.1990.tb00985.x.

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Dissertations / Theses on the topic "Barred Olivine"

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Auxerre, Marion. "Cristallisation des olivines dans les chondres barrés et macro-porphyriques." Electronic Thesis or Diss., Université de Lorraine, 2022. http://www.theses.fr/2022LORR0049.

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Les chondres, constituants principaux des chondrites sont des sphères silicatées ferromagnésiennes d'origine ignée. Ils résultent de la fusion plus ou moins totale de précurseurs solides au cours d'événements brefs de haute température, c'est-à-dire des pics thermiques suivis d'épisodes de refroidissement rapide. Les chondres sont des témoins directs de la formation du système solaire et leurs conditions thermiques (surchauffe, vitesse de refroidissement…) peut apporter des informations sur les contraintes thermiques de formation. Pour cela, des études expérimentales et pétrographiques détaillées ont été réalisées sur des chondres de différentes textures (macro-porphyrique, porphyrique et barré). Pour reproduire la texture macro-porphyrique (peu de grands cristaux d'olivine), le liquide chondritique doit subir un épisode de surchauffe (au-dessus de la température liquidus) afin de réduire la nucléation et, être suivie par un refroidissement lent (quelques °C/h) afin de former les larges olivines présentant les lacunes de cristallisation caractéristiques. Les chondres macro-porphyriques n'ont pas la même histoire thermique que les chondres porphyriques qui ont été initialement moins chauffés (sous leurs températures liquidus). En revanche, les chondres macro-porphyriques et barrés sont issus d'un épisode de surchauffe. Une étude pétrographique et expérimentale sur les textures barrées confirme cette analogie. Les observations réalisées sur les textures barrées ont permis de proposer un modèle 3D de ces objets complexes mais aussi un modèle de formation des chondres barrés où les bordures irrégulières -permettant des interactions gaz/liquide- se forment en même temps que les barres-dendrites muries. Une étude sur le comportement des Terres Rares (REE) entre l'olivine et le liquide a été réalisée lors d'expériences dynamiques à taux de refroidissement (2-1000°C/h) et paliers variables. Un haut taux de cristallisation (composition, tempéra ture de trempe basse, long palier) ou un taux de refroidissement lent favorisent un coefficient de partage bas entre l'olivine et le liquide (Kd). Toutefois, un taux de refroidissement très lent peut entraîner, par retard à la nucléation, des croissances initiales rapides ayant pour conséquence un enrichissement des olivines en REE et un Kdolivine-liquide variable
Chondrules are the main constituents of chondrites and are ferromagnesian silicate spherules of igneous origin. Chondrules result from the more or less complete melting of solid precursors during brief high temperature events, i.e., thermal peaks followed by episodes of rapid cooling. Chondrules are direct witnesses of the formation of the Solar System and the thermal conditions of their formation (superheating, cooling rate, etc.) can provide invaluable information on the formation. In order to provide their constraints, detailed experimental and petrographic studies were carried out on chondrules exhibiting different textures (macro-porphyritic, porphyritic and barred). To reproduce the macro-porphyritic texture (few large olivine crystals), the chondritic liquid must undergo a superheating episode (above the liquidus temperature) in order to reduce the number of nucleation sites and followed by an episode of slow cooling (a few °C/h) to form the large olivines and their peculiar embayments. Thus, the macro-porphyritic chondrules do not have the same thermal history than the porphyritic chondrules which were initially less heated (below their liquidus temperatures). On the other hand, the macro-porphyritic and barred chondrules come from a superheating episode. Petrographic and experimental studies on barred textures confirm this analogy. From the observations on the barred textures, a 3D model is proposed for the formation of these various complex objects. In particular, this model accounts for the formation of barred chondrules, where the irregular borders –due to gas/liquid interactions- are formed at the same time as the bars - ripened dendrites. A study on the behavior of Rare Earth Elements (REE) between olivine and liquid was carried out during dynamic experiments, using different cooling rates (2-1000°C/h) and dwell time (direct quench or long dwell). A high crystallization rate (composition, low quenching temperature, long dw ell) or a slow cooling rate favors a low partition coefficient (Kd) between the olivine and the liquid. In turn, a very slow cooling rate can lead to a delay in nucleation, to fast initial growths resulting in an enrichment of olivines in REE and variable Kdolivine-liquid
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Cooke, Alison. "A pilot study to examine the feasibility and acceptability of assessing the effect of topical oils on term babies' skin barrier function : the OBSeRvE (Oil in Baby SkincaRE) Study." Thesis, University of Manchester, 2015. https://www.research.manchester.ac.uk/portal/en/theses/a-pilot-study-to-examine-the-feasibility-and-acceptability-of-assessing-the-effect-of-topical-oils-on-term-babies-skin-barrier-function-the-observe-oil-in-baby-skincare-study(a6f715cd-f897-4d15-941d-7ae86d5e06c4).html.

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Background: The differential effects of using topical oils for the prevention or treatment of baby dry skin on skin barrier function may contribute to the development of childhood atopic eczema. Prevalence of atopic eczema has increased from 5% of children aged 2 to 15 years in the 1940s, to approaching 30% more recently. This increase cannot be attributed to genetic changes. It is likely that increases stem from environmental factors, including the increased use of some inappropriately formulated commercial and natural baby skincare products. Midwives, health visitors and other maternity service health professionals, in the UK, routinely recommend the use of olive oil and sunflower oil for baby dry skin or massage, but the effect of these oils on newborn baby skin has not been studied. Aim: The aim of this research was to assess the feasibility and acceptability of testing the hypothesis that the regular application of sunflower oil, when compared to no oil or olive oil, had an effect on skin barrier function of newborn term babies. Study Design: A pilot, assessor-blinded, single centre, three-arm, randomised controlled trial, with nested qualitative component, underpinned by post-positivism. Methods: Quantitative methods were used to establish proof of concept that the use of topical oils had some effect on newborn baby skin barrier function, and to assess the feasibility of trial processes and parameters. Qualitative methods were used to explore the acceptability to parents of having a newborn baby participating in a randomised controlled trial, and trial design and procedures. The study was conducted in St. Mary’s hospital, a large teaching hospital in North West England. Data were collected between September 2013 and August 2014.The randomised controlled trial included 115 babies who were randomised to three groups: sunflower oil, olive oil and no oil, using a computer-generated varied size block randomisation with concealed allocation. Parents of babies randomised to the oil groups were blinded to which oil they were allocated. Data were collected using standardised case report forms for demographic and clinical observation data, weekly telephone questionnaires and a follow-up questionnaire, informed by previous baby skincare trials. The qualitative study encompassed semi-structured interviews, conducted within six months of birth. The sample was a subset of the trial participants, purposively sampled to incorporate a mix of treatment groups and positive and negative experiences derived from the follow-up questionnaire. Data also included two open-text questions from the follow-up questionnaire. Quantitative data were managed using IBM SPSS Statistics versions 20 and 22 and analysed descriptively. Qualitative data were managed in NVivo 10 and analysed using Framework Analysis. Results: The pilot study found that a definitive randomised controlled trial is not the optimal next step. A longitudinal observational study and further mechanistic work is recommended. Recruitment was challenging and loss to follow-up was higher than anticipated. Protocol adherence was reasonable and the study was acceptable to parents. Some statistically significant results were obtained, which must be interpreted with caution as the study was not powered to detect such a difference. These results showed that both oils may impede the development of the skin barrier function from birth; clinical importance of the results is not known. Conclusion: A longitudinal observational study is required, which maps the diagnosis of atopic eczema with environmental factors such as the use of baby skincare products from birth. Mechanistic work is also required to consider the optimal skincare formulation. As any intervention should do more good than harm, it would be wrong to support the recommendation of topical olive oil or sunflower oil for newborn baby dry skin or massage, based on the study data.
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Klein, Emily Joanna. ""White writing" from the veld female voices of Southern Africa, 1877-1952 /." Diss., 2003. http://catalog.hathitrust.org/api/volumes/oclc/55531211.html.

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Books on the topic "Barred Olivine"

1

Raffinot, François. A force de s'appuyer sur la barre on devient un homme du milieu: Entretiens avec Olivia-Jeanne Cohen. Paris: Séguier, 2002.

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1951-, Agid Olivier, and Biyannālī al-Iskandarīyah (16th : 1987), eds. Olivier Agid, Georges Autard, Vincent Barré: Biennale d'Alexandrie, octobre 87 : [France]. [Paris: Association française d'action artistique, Ministère des affaires étrangères, 1987.

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Ripert, Gordon. Copycat Recipes: Step-By-Step Guide to Cook the Most Popular Restaurant Dishes at Home on a Budget - Cracker Barrel, Olive Garden, Cheescake Factory, Taco Bell (Special Bonus - Artisan B. Independently Published, 2020.

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Hawkins, Amber. Copycat Recipes : 2 Books in 1: More Than 200 Tasty Dishes from the Most Famous Restaurants to Make at Home. Cracker Barrel, Red Lobster, Chipotle, Olive Garden, Texas Roadhouse, Applebee's and More. Rebirth Publishing Ltd, 2021.

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Hawkins, Amber. Copycat Recipes: The complete step by step cookbook with 100+ accurate and tasty dishes from the most famous restaurants to make at home. Olive Garden, Chipotle, Red Lobster, Cracker Barrel and more. Rebirth Publishing Ltd, 2020.

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Book chapters on the topic "Barred Olivine"

1

Barreal Pernas, Jesús, and Gil Jannes. "Comparison of international tourist profiles in the Spanish wine and olive oil PDOs." In Tourism marketing in Western Europe, 82–107. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789248753.0005.

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Abstract This chapter, by Jesús Barreal Pernas and Gil Jannes, deals with gastro-tourism in Spain and studies the international tourist profile in the Spanish wine and olive oil Protected Destinations of Origin (PDOs). Specifically, the study focuses on regions that have such PDOs and examines the differences and similarities among the profiles of international tourists that visit them. The study concludes with a classification of four clusters according to demographic, travel and motivational characteristics of tourists in the particular area.
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Bayliss, Andrew J. "6. Helots." In The Spartans: A Very Short Introduction, 90–104. Oxford University Press, 2022. http://dx.doi.org/10.1093/actrade/9780198787600.003.0006.

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‘Helots’ assesses the importance of the helots to the Spartan way of life. Helots were primarily agricultural labourers for their Spartiate masters, supplying the barley, wine, olive oil, cheese, and pork that they required for membership of the common messes. Meanwhile, some helots performed domestic tasks that elsewhere would have been carried out by chattel slaves or even poor free women. The Spartans also made considerable use of helots in warfare. There is debate over the helots’ actual status, and the Spartans’ brutal treatment of them. There is evidence of instances of helot rebellion.
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Conference papers on the topic "Barred Olivine"

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Black, P. G., S. J. Buchan, and R. L. Cohen. "The Tropical Cyclone Eyewall Mesovortex: A Physical Mechanism Explaining Extreme Peak Gust Occurrence in TC Olivia, 4 April 1996 on Barrow Island, Australia." In Offshore Technology Conference. Offshore Technology Conference, 1999. http://dx.doi.org/10.4043/10792-ms.

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De Feo, Emanuela. "Vernacular architecture of the Amalfi coast: a medieval domus in Villa Rufolo in Ravello (Italy)." In HERITAGE2022 International Conference on Vernacular Heritage: Culture, People and Sustainability. Valencia: Universitat Politècnica de València, 2022. http://dx.doi.org/10.4995/heritage2022.2022.15171.

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The oldest medieval domus in Ravello date back to the twelfth century, as an evolution of the original house with barrel vaults, a primitive stone construction with walls of dry masonry of limestone and almost always connected to an olive grove or a vineyard, widespread on the Campania coasts between the island of Capri, the coast of Sorrento and that of Amalfi. Vertical and horizontal aggregations of this module have constituted, over time, the evolution of the building typology, while retaining some of the pre-existing architectural elements and the peculiar construction characteristics, including the strong link of this architecture with the particular orography of the territory. The private building complexes are the result of this ongoing process, consisting of various rooms connected to each other and arranged on several levels, in which the members of a single family lived with their servants. The entire structure was surrounded by walls and defended by towers. The interiors consisted of rooms heated by fireplaces, kitchens, furnaces, Arab baths, cisterns, wells, cellars, warehouses, stables, rooms for winemaking, gardens and cultivated terraces. The paper analyzes the history and construction features of one of the few medieval domus still existing and which has not undergone substantial transformations, also because it was brought to light only in the last decade of the twentieth century, currently located in the boundaries of Villa Rufolo in Ravello. Its original conformation is hypothesized, thanks also to a description made of it in the archive documents. The paper also reports the work carried out on the case study in order to undertake a cataloguing of a heritage in continuous discovery.
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Vucane, Sanita, Martins Sabovics, Lauris Leitans, and Ingmars Cinkmanis. "Smartphone-based colorimetric determination of DPPH free radical scavenging activity in vegetable oils." In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.016.

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Free radicals can rapidly and irreversibly oxidize various structures, including unsaturated fatty acids in vegetable oils, which affect the sensory properties. Spectrophotometry is the most widely used method for the determination of free radical scavenging activity (RSA) using 2,2-diphenyl-1-picrylhydrazyl (DPPH). Barrier to the further use of classical analytical methods to analyze biologically active compounds in foodstuffs is that equipment requires high cost and has limited mobility. One of solutions is to replace classical methods, such as spectroscopy, with smartphonebased colorimetry. Huawei P30 Lite smartphone was used for colorimetric detection. The free radical scavenging activity (RSA) in vegetable oil was detected using an application ‘Color Picker’, with image matching algorithm for red, green, and blue (RGB) model. RSA was expressed as percentage and measured by the DPPH method. The aim of the study was to determinate the total free radical scavenging activity with smartphone-based colorimetry. For the data comparison and accuracy spectrophotometer as analytical optical instrument was used. Eleven vegetable oils: sea buckthorn, sunflower, rice, macadamia nut, hemp, corn, grape, linseed, rapeseed, olive and milk thistle oils were selected for analysis. The best results with no significant differences (p>0.05) compared to smartphone-based colorimetry from spectrophotometry were determined using RG values. The poor results were detected by using B value (p<0.05) and were not suitable for determination of RSA. Smartphone-based colorimetry can be used in the determination of the RSA in vegetable oils.
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