Relevant bibliographies by topics / Pasting

Academic literature on the topic 'Pasting'

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Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Pasting"

1

Fried, E., and G. Grātzer. "Pasting infinite lattices." Journal of the Australian Mathematical Society. Series A. Pure Mathematics and Statistics 47, no. 1 (August 1989): 1–21. http://dx.doi.org/10.1017/s1446788700031153.

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AbstractIn an earlier paper, we investigated for finite lattices a concept introduced by A. Slavik: Let A, B, and S be sublattices of the lattice L, A∩B = S, A∪B = L. Then L pastes A and B together over S, if every amalgamation of A and B over S contains L as a sublattice. In this paper we extend this investigation to infinite lattices. We give several characterizations of pasting; one of them directly generalizes to the infinite case the characterization theorem of A. Day and J. Ježk. Our main result is that the variety of all modular lattices and the variety of all distributive lattices are closed under pasting.
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Kalisch, Michael. "Cutting and Pasting." Cambridge Quarterly 46, no. 3 (September 2017): 274–81. http://dx.doi.org/10.1093/camqtly/bfx013.

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3

Crans, Sjoerd E. "The Shuffle Pasting." Journal of Algebraic Combinatorics 19, no. 3 (May 2004): 223–56. http://dx.doi.org/10.1023/b:jaco.0000030701.08434.7b.

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4

Sarr, Michael G., and Kevin E. Behrns. "COPY AND PASTING –NO!!!!!" Surgery 161, no. 2 (February 2017): 299. http://dx.doi.org/10.1016/j.surg.2016.12.012.

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Schröder, Bernd S. W. "On pasting $A_p$-weights." Proceedings of the American Mathematical Society 124, no. 11 (1996): 3339–44. http://dx.doi.org/10.1090/s0002-9939-96-03421-1.

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6

Jia, Jiaya, Jian Sun, Chi-Keung Tang, and Heung-Yeung Shum. "Drag-and-drop pasting." ACM Transactions on Graphics 25, no. 3 (July 2006): 631–37. http://dx.doi.org/10.1145/1141911.1141934.

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7

Fried, E., and G. Gr{ätzer. "Pasting and modular lattices." Proceedings of the American Mathematical Society 106, no. 4 (April 1, 1989): 885. http://dx.doi.org/10.1090/s0002-9939-1989-1004631-5.

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8

Novak, Kristine. "Cutting and pasting chromosomes." Nature Reviews Cancer 6, S1 (April 2006): S12—S13. http://dx.doi.org/10.1038/nrc1852.

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9

Schmidt, E. T. "Pasting and semimodular lattices." Algebra Universalis 27, no. 4 (December 1990): 595–96. http://dx.doi.org/10.1007/bf01189003.

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10

Ilse, Claerhout, Vanden Broecke Caroline, and Kestelyn Philippe. "Cutting and Pasting Corneas." Cornea 25, no. 2 (February 2006): 235–37. http://dx.doi.org/10.1097/01.ico.0000179462.31786.8b.

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Dissertations / Theses on the topic "Pasting"

1

Aggarwal, Shalini. "Comparison of Cylindrical Boundary Pasting Methods." Thesis, University of Waterloo, 2004. http://hdl.handle.net/10012/1177.

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Surface pasting is an interactive hierarchical modelling technique used to construct surfaces with varying levels of local detail. The concept is similar to that of the physical process of modelling with clay, where features are placed on to a base surface and attached by a smooth join obtained by adjusting the feature. Cylindrical surface pasting extends this modelling paradigm by allowing for two base surfaces to be joined smoothly via a blending cylinder, as in attaching a clay head to the body using a neck. Unfortunately, computer-based pasting involves approximations that can cause cracks to appear in the composite surface. In particular this occurs when the pasted feature boundary does not lie exactly over the user-specified pasting region on the base surface. Determining pasted locations for the feature boundary control points that give a close to exact join is non-trivial, especially in the case of cylinders as their control points can not be defined to lie on their closed curve boundary. I propose and compare six simple methods for positioning a feature cylinder's control points such that the join boundary discontinuities are minimized. The methods considered are all algorithmically simple alternatives having low computational costs. While the results demonstrate an order of magnitude quality improvement for some methods on a convex-only curved base, as the complexity of the base surface increases, all the methods show similar performance. Although unexpected, it turns out that a simple mapping of the control points directly onto the pasting closed curve given on the base surface offers a reasonable cylindrical boundary pasting technique.
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Sullivan, Margaret Rees. "DNA computing with cutting, pasting, filtering and washing." Diss., Online access via UMI:, 2008.

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3

Jernigan, Michael M. D. University of Tennessee. "The role of copying and pasting in electronic clinical documentation." Thesis, Massachusetts Institute of Technology, 2009. http://hdl.handle.net/1721.1/47855.

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Thesis (S.M.)--Harvard-MIT Division of Health Sciences and Technology, 2009.
Includes bibliographical references (leaves 21-22).
Clinical documentation by physicians and nurses has struggled to evolve with advancing technology and societal requirements. Originally designed as a physician's personal notes for a patient, the modern medical record functions as a patient record, communication tool between providers, and instrument for financial reimbursement. Technology has played a pivotal part in advancing the role of the medical record. Advantages and disadvantages inherent in the introduction of each new technology have prompted much debate, but none more than the introduction of electronic documentation systems within electronic medical records. Electronic systems provide clear advantages of information exchange as well as decision and diagnostic support. They have also proven quite controversial, particularly in the initial implementation stages. One aspect of electronic documentation, electronic copying and pasting, provides a tool for the clinician that is not clearly beneficial or detrimental, with proponents on each side. In this paper we explore the social, economic, and legal issues surrounding electronic copying and pasting in clinical documentation, review the literature on this subject, and propose a model for future research in this topic to help shape how clinicians use and process patient information from multiple sources.
by Michael Jernigan.
S.M.
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4

Nwankpa, Chijioke. "Physiochemical, morphological, pasting and softening kinetic properties of selected rice varieties from West-Africa." Thesis, McGill University, 2014. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=121572.

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The physicochemical, morphological, pasting and softening kinetics of rice varieties selected from West-African countries were investigated. The studies conducted were aimed at enhancing the adoption and use of these local varieties in improving food security in Africa through the development of acceptable new rice-based products .The varietal, morphological and physiochemical impacts on appearance, pasting, textural properties and softening kinetics were also analyzed. To unravel structural properties of the respective isolated rice starch from the selected rice varieties, scanning electron microscopic analysis was also carried out. The varieties studied were Faro 61, Faro 60, Faro 44, Tox 3145 and Nerica 3. Microscopic studies carried out on the isolated starch indicated that the starch granules were 4.43 -5.62 µm. The structural variations observed did not clearly provide an explanation for the pasting and textural properties of the studied rice varieties. Morphological studies also revealed that the rice granules were polyhedral, irregular in shape and tightly packed. Proximate studies indicated that the rice varieties were composed of 0.35 - 0.52% fat, 0.32 - 0.57% ash , 8.97 - 10.35% protein, 88.63 - 90.08% carbohydrate and 22.4 - 28.50% amylose. The proximate results indicates that these varieties are high protein containing waxy rice varieties. Color parameters (L*and b*) studies of uncooked rice flour samples indicated high values of L* and low values of b* for all the rice varieties. The order of increasing whiteness was found to be Faro 61 > Faro 44 > Faro 60 > Nerica 3 > Tox 3145 while the b* values ranged from 5.09 - 7.26. The high degree of whiteness and low values of yellowness of these rice varieties indicate that their flours would be highly acceptable by most consumers. Results of the pasting properties studies indicated significant differences in the peak viscosity , trough viscosity, final viscosity and set back viscosity of the rice flours. Faro 44 showed a higher peak viscosity value (3984.5 cP) while Nerica 3 indicated the lowest peak viscosity value (2850.5 cP). Faro 44 and Tox 3145 had the highest and lowest trough viscosities, respectively. Break down viscosities were within the 546.5 and 1164 cP range for the rice varieties. Faro 44 had significantly higher breakdown viscosities than other varieties. The result indicated that Faro 44 flour is suitable for the production of value added products such as noodles, due to the ability of its paste to swell sufficiently while remaining intact and stable during sheering. Setback viscosity varied from 865.5 to 2138.5 cP. Faro 44 showed the highest setback viscosity (2138.5 cP) while Faro 61 showed the least (865.5 cP). The pasting temperature of Faro 44 was higher than the other rice varieties and found to be 85.50C. Textural studies indicated hardness decreased with increase in cooking time. When cooked from 5 minutes to 25 minutes, there was gross disintegration of the rice granular structure . These structural changes provide an explanation for the corresponding changes in the tissue strength and elasticity of the studied rice varieties. In addition, the rate of textural changes related with the cooking temperature utilized in this study was found to confirm with two pseudo first-order kinetic mechanisms. The kinetic model utilized indicated that the apparent rate constants K1 a varied from 0.03776 to 0.4468 min-1 while K1 b varied from 0.008475 to 0.013665 min-1 . Over all, variations were observed in the morphological, physicochemical, pasting and softening kinetic properties of all the studied rice varieties. These studies are vital in ensuring an improving quality of rice by thermal processing.
Les variétés de riz étudie étaient Faro 61, 60 Faro, Faro 44, Tox 3145 et Nerica 3. Les observations microscopiques réalisées sur l'amidon isolé ont indique que les granules d'amidon variaient eutre 4.43 et 5.62 µm. Ces variations structurelles n'expliquait pas clairement les propriétés texturales et collantes des variétés de riz étudie. Des études morphologiques ont aussi révélé que les granules d'amidon de riz étaient polyédriques, serre et de forme irrégulière. L'analyse immédiate des macronutriments a révélé que les variétés de riz sont composées de 0.35 à 0.52% de matières grasses, de 0.32 à 0.57% de cendres, 8.97 à 10.35% de protéines, de 88.63 à 90.08% de glucides et, enfin, 22.4 à 28.50% d'amylose. Ces résultats indiquent que ces variétés sont les variétés de riz sont riches en protéines.L'étude sur les paramètres de couleur (L* et b*) des échantillons de farine de riz non cuite indique de valeurs élevées de L* et de faibles valeurs de b* pour toutes les variétés de riz. L'ordre croissant de blancheur a été jugée être Faro 61> Faro 44> Faro 60> Nerica 3> Tox 3145, tandis que les valeurs de b* variaient entre 5,09 et 7,26. Un haut degré de blancheur combine a un faible de jaunissement de ces variétés de riz indiquent que ces farines seraient bien acceptées par la plupart des consommateurs. Les résultats des études des propriétés collantes ont dénoté des différences significatives pour la viscosité maximale, minimale, finale et la viscosité de rechute des farines de riz. Faro 44 a montré une valeur de viscosité maximale élevée (3984,5 cP), tandis que le Nerica 3 indique la valeur du sommet de la viscosité moins grande (2850,5 cP). Faro 44 et Tox 3145 avaient respectivement les plus hautes et les plus basses viscosités minimales. Les viscosités de dégradation se rangeaient entre 546,5 et 1164 cps pour toutes les variétés de riz. Faro 44 avait une viscosité de dégradation nettement plus élevés que les autres variétés. Ce résultat indique que la farine de riz Faro 44 est appropriée pour la production des produits à valeur enrichie, tels que les nouilles, en raison de la capacité de la pâte de gonfler suffisamment tout en restant intacte et stable pendant le cisaillage. La viscosité de rechute varie de 865,5 à 2138,5 cP. Faro 44 a montré la viscosité de rechute la plus élevé (2138,5 cP), alors que Faro 61 a montré la moindre (865,5 cP). La température de gélatinisation de Faro 44 était plus élevée que les autres variétés de riz et établie à 85.5°C. Le etudes texturales ont indiqué que la dureté diminue avec la hausse du temps de cuisson. À la fin du cuisson de 5 minutes à 25 minutes, il y a eu une désintégration brute de la structure granulaire de riz. Ces changements structurels fournissent une explication pour les changements correspondants dans la solidité du tissu et l'élasticité des variétés de riz étudiées. En outre, le taux de changements de texture en rapport avec la température de cuisson utilisée dans cette étude correspond à deux mécanismes cinétiques de pseudo premier ordre. Le modèle cinétique utilisé a indiqué que les constantes de vitesse apparentes K1 a ont varie de 0,03776 à 0,4468 min-1, tandis que K1 b se rangeaient entre 0,008475 et 0,013665 min-1. Ces études sont essentielles afin d'assurer et améliorer la qualité du riz par traitement thermique. Dans l'ensemble, les variations des variétés du riz étudiées ont été observées en tant que leur caractéristiques morphologiques, physico-chimiques, les propriétés de gélatinisation, ramollissement ainsi que les propriétés cinétiques.
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Ibañez-Carranza, Ana Maria. "A study of the pasting properties of rice flour and starch as affected by rice variety and physicochemical properties /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2002. http://uclibs.org/PID/11984.

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Silva, Tânia Priscila Lúcio da [UNESP]. "Efeitos de tratamentos hidrotérmicos nas propriedades viscográficas e amidos resistentes em féculas de mandioca." Universidade Estadual Paulista (UNESP), 2008. http://hdl.handle.net/11449/90476.

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Made available in DSpace on 2014-06-11T19:24:39Z (GMT). No. of bitstreams: 0 Previous issue date: 2008-10-16Bitstream added on 2014-06-13T18:20:56Z : No. of bitstreams: 1 silva_tpl_me_botfca.pdf: 543598 bytes, checksum: 6408f50c314fe9d5a63acb512fec4b7c (MD5)
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Amidos naturais muitas vezes não têm características específicas para um processamento industrial, assim, amidos modificados são usados para proporcionar aos produtos amiláceos propriedades desejáveis tais como textura, aparência, maciez e outras. As modificações produzidas nos amidos geralmente repercutem em algumas de suas propriedades físicas tais como: temperatura de pasta, viscosidade, quebra de viscosidade, tendência de retrogradação. Os tratamentos hidrotérmicos modificam as propriedades físico-químicas dos amidos sem destruir a estrutura granular e nem adicionar outras espécies química às amostras tratadas, ou seja, o amido continua sendo natural. Estudos indicam que estas modificações repercutem nas propriedades funcionais inclusive na resistência às ações de enzimas presentes no trato digestivo alto e desta forma aumentando a concentração de amidos resistentes. Deste modo, o presente trabalho teve como objetivo verificar o efeito dos tratamentos hidrotérmicos tipo “annealing” e calor-umidade em amostras de amidos extraídos de quatro diferentes variedades de mandioca, na concentração de amido resistente e propriedades de pasta e também analisar os perfis das concentrações de amido resistente e respectivas propriedades de pasta de duas variedades de mandioca com diferentes estágios de desenvolvimento. Os amidos de mandioca Fécula Branca, Cascuda, Capora e IAC 576/70 in natura e modificados com os tratamentos “annealing” e calor/umidade, foram avaliados quanto às suas propriedades de pasta e concentração de amido resistente. As duas variedades de amido de mandioca Fécula Branca e Cascuda com idades fisiológicas de 10, 11, 12, 13, 14 e 15 meses, foram analisadas em suas propriedades de pasta e concentração de amido resistente. Os resultados dos tratamentos hidrotérmicos foram significativos, sendo que os amidos submetidos ao tratamento...
Many natural starches do not have specific characteristics for industrial processing. Therefore, these starches are modified in order to give them desirable properties such as texture, appearance, softness, etc. The modifications produced in the starches generally change some of their physical properties, such as pasting temperature, viscosity, viscosity breakage, and retrogradation tendency. Hydrothermal treatments modify the physical and chemical properties of the starches without destroying their granular structure, and do not add other kinds of chemicals to the treated samples; in other words, the starch continues to be natural. Studies indicate that these modifications change the functional properties in respect to resistance to the actions of enzymes present in the high digestive treatment, and thus increasethe concentration of resistant starches. Therefore, one aim of the present study was to assess the effects of annealing and heat-humidity hydrothermal treatments on samples of starch from four varieties of cassava, in respect to pasting resistance and concentration properties. A second aim was to analyze the profiles of the pasting resistance and concentration properties of starches from two varieties of cassava in different stages of development. The cassava starches Fécula Branca, Cascuda, Capora and IAC 576/70, both in natura and modified with the annealing and heat-moisture treatments, were evaluated regarding their pasting and concentration properties of resistant starch. The Fécula Branca and Cascuda varieties, with physiological ages of 10, 11, 12, 13, 14 and 15 months, were analyzed for their pasting and concentration properties of resistant starch. The hydrothermal treatment results were significant, and the starches submitted to the heat-moisture treatment underwent larger changes in the pasting properties and in the concentration of resistant starch... (Complete abstract click electronic access below)
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Siu, Selina. "Computer Aided Ferret Design." Thesis, University of Waterloo, 2003. http://hdl.handle.net/10012/1184.

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Ferrets are amusing, flexible creatures that have been under represented in computer models. Because their bodies can assume almost any curved shape, splines are the natural tool for modelling ferrets. Surface pasting is a hierarchical method of modelling with spline surfaces, where features are added onto a base surface. Existing surface pasting techniques are limited to modelling rectilinear shapes. Using the task of modelling a ferret as a driving force, I propose a method of pasting cylinders in world space; I looked at methods for reducing distortion of pasted features; and I created a method for pasting trimmed features to allow for features that do not have the rectilinear shape of standard pasting. With my methods, modelling ferrets with surface pasting is easier, and the resulting models are closer to a real ferret.
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Silva, Tânia Priscila Lúcio da 1981. "Efeitos de tratamentos hidrotérmicos nas propriedades viscográficas e amidos resistentes em féculas de mandioca /." Botucatu : [s.n.], 2008. http://hdl.handle.net/11449/90476.

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Orientador: Cláudio Cabello
Banca: Magali Leonel
Banca: Maria José Queiróz de Freitas Alves
Resumo: Amidos naturais muitas vezes não têm características específicas para um processamento industrial, assim, amidos modificados são usados para proporcionar aos produtos amiláceos propriedades desejáveis tais como textura, aparência, maciez e outras. As modificações produzidas nos amidos geralmente repercutem em algumas de suas propriedades físicas tais como: temperatura de pasta, viscosidade, quebra de viscosidade, tendência de retrogradação. Os tratamentos hidrotérmicos modificam as propriedades físico-químicas dos amidos sem destruir a estrutura granular e nem adicionar outras espécies química às amostras tratadas, ou seja, o amido continua sendo natural. Estudos indicam que estas modificações repercutem nas propriedades funcionais inclusive na resistência às ações de enzimas presentes no trato digestivo alto e desta forma aumentando a concentração de amidos resistentes. Deste modo, o presente trabalho teve como objetivo verificar o efeito dos tratamentos hidrotérmicos tipo "annealing" e calor-umidade em amostras de amidos extraídos de quatro diferentes variedades de mandioca, na concentração de amido resistente e propriedades de pasta e também analisar os perfis das concentrações de amido resistente e respectivas propriedades de pasta de duas variedades de mandioca com diferentes estágios de desenvolvimento. Os amidos de mandioca Fécula Branca, Cascuda, Capora e IAC 576/70 in natura e modificados com os tratamentos "annealing" e calor/umidade, foram avaliados quanto às suas propriedades de pasta e concentração de amido resistente. As duas variedades de amido de mandioca Fécula Branca e Cascuda com idades fisiológicas de 10, 11, 12, 13, 14 e 15 meses, foram analisadas em suas propriedades de pasta e concentração de amido resistente. Os resultados dos tratamentos hidrotérmicos foram significativos, sendo que os amidos submetidos ao tratamento ...(Resumo completo, clicar acesso eletrônico abaixo)
Abstract: Many natural starches do not have specific characteristics for industrial processing. Therefore, these starches are modified in order to give them desirable properties such as texture, appearance, softness, etc. The modifications produced in the starches generally change some of their physical properties, such as pasting temperature, viscosity, viscosity breakage, and retrogradation tendency. Hydrothermal treatments modify the physical and chemical properties of the starches without destroying their granular structure, and do not add other kinds of chemicals to the treated samples; in other words, the starch continues to be natural. Studies indicate that these modifications change the functional properties in respect to resistance to the actions of enzymes present in the high digestive treatment, and thus increasethe concentration of resistant starches. Therefore, one aim of the present study was to assess the effects of annealing and heat-humidity hydrothermal treatments on samples of starch from four varieties of cassava, in respect to pasting resistance and concentration properties. A second aim was to analyze the profiles of the pasting resistance and concentration properties of starches from two varieties of cassava in different stages of development. The cassava starches Fécula Branca, Cascuda, Capora and IAC 576/70, both in natura and modified with the "annealing" and heat-moisture treatments, were evaluated regarding their pasting and concentration properties of resistant starch. The Fécula Branca and Cascuda varieties, with physiological ages of 10, 11, 12, 13, 14 and 15 months, were analyzed for their pasting and concentration properties of resistant starch. The hydrothermal treatment results were significant, and the starches submitted to the heat-moisture treatment underwent larger changes in the pasting properties and in the concentration of resistant starch... (Complete abstract click electronic access below)
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Garimella, Purna Shivananda Kumar. "Understanding and improving functionality of waxy wheat flours." Diss., Kansas State University, 2010. http://hdl.handle.net/2097/4649.

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Doctor of Philosophy
Department of Grain Science and Industry
Yong Cheng Shi
To realize the full potential of waxy wheat flours in food applications, six advanced hard waxy wheat lines were studied. Pasting properties of waxy wheat flours as well as factors governing the pasting properties were investigated. Waxy wheat starch granules swelled more extensively and were more prone to α-amylase degradation than normal wheat starch. A combination of endogenous α-amylase activity and protein matrix contributed to a large variation of pasting properties of waxy wheat flours. Bi-axial extension properties classified dough from waxy wheat as in-elastic. Waxy wheat flour had higher water absorption and lower mixing time than normal wheat flour. Waxy wheat starch affected protein hydration but not protein extractability after optimum dough mixing. Presence of some non-protein free thiol contents and some gliadins acting as chain terminators could be the underlying reasons for waxy wheat flours producing slack dough. In an effort to improve functionality of waxy wheat flours, hydro-thermal processing was used. Two temperatures (140 and 160°C), three moisture contents (0, 12.4 and 20%), and four exposure times (0, 5, 15, 30 and 60 min) were employed. Hydrothermal processing resulted in non-cohesive waxy wheat flours with high viscosity and greater acid stability than native waxy wheat flour. A closer investigation revealed the possible role of endosperm proteins in improving pasting properties of waxy wheat flours. Upon thermal processing, waxy wheat flours demonstrated a long hydration time before forming dough. Heating decreased protein solubility while no changes in starch molecular weight distribution were observed. Our results indicate that hydro-thermal processing results in increased starch protein interaction. As part of application of waxy wheat, bread was baked by replacing normal wheat flour with two hard waxy wheat flours at 15, 30, and 45% levels. Substitution with waxy wheat flour resulted in higher loaf volume and softer loaves. However, substitution at > 30% resulted in excessive post-bake shrinkage and a ‘key-hole’ shape with an open crumb structure. Bread crumb microstructure indicated a loss of starch granule rigidity and fusing of starch granules. Soluble starch content was significantly higher in bread 1-day old crumb containing waxy wheat flour than in control bread.
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Satta, Elena. "The modulation of buckwheat flour techno-functional properties by ultrasound treatment." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2019.

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The buckwheat is a naturally gluten-free pseudocereal, rich in phytochemicals, phenols and functional proteins, however, the functional characteristics of its flour in baking process are not as performing as those of wheat flour. The aim of this thesis was to analyse how the functional, viscosimetric and antioxidant properties of two variety of buckwheat (Polish and Italian) flours change in response to an ultrasound (US) pre-treatment carried out on different solid:liquid ratio. For this, in the differently treated Polish buckwheat samples some functional properties (water absorption index, water solubility index, swelling power, water holding capacity, water absorption capacity, foaming capacity and stability, emulsifying activity and emulsion stability) were analysed. Moreover, the thermoviscous test, antioxidant capacity and polyphenol content were quantified. Finally, bread samples, obtained with treated and untreated Polish buckwheat flour were analysed for baking loss, specific volume, colour analysis of crust, porosity and hardness. The obtained results showed that the US pre-treatment increased the water holding capacity, improved the foam stability, but decreased the ability to form foams and emulsions as well as the viscosity of the treated flour samples. The breads formulated with US treated flours had a more uniform pore distribution in the crumb and were softer than the breads formulated with untreated flour. Moreover, US pre-treatment had no effects on surface colour and phenolic content of obtained bread. In conclusion, the application of US on buckwheat flour can be a good alternative to the use of additives in formulation in order to obtain gluten-free and nutritionally rich final products.
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Books on the topic "Pasting"

1

Kirk, Noll Cheryl, ed. Cutting and pasting. Torrance, Calif: Totline Publications, 1998.

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The art of smooth pasting. Chur, Switzerland: Harwood Academic Publishers, 1993.

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Dixit, Avinash K. The art of smooth pasting. London: Suntory-Toyota International Centre for Economics and Related Disciplines, 1992.

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Fernandez, Aitzber. Cutting and pasting patterens of reality. London: LCC, 2004.

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Magical secrets about chine collé: Pasting, printing, mounting, and leafing step-by-step. San Francisco: Crown Point Press, 2009.

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Pastiri, vukovi i psi: Zivot pastira u trdicionalnom drustvu. Podgorica: UNIREKS, 1997.

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B, Parker Robert. Pastime. [UK]: Viking, 1991.

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B, Parker Robert. Pastime. Bath: Chivers, 1992.

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Mlejnek, Josef. Pastvina. Brno: Spolek přátel vydávání časopisu Host, 1994.

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Pastime. New York: Putnam, 1991.

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Book chapters on the topic "Pasting"

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Robinson, T., Atulya K. Nagar, and S. Jebasingh. "Tile Pasting P System with Multiple-Edge Pasting." In Lecture Notes in Computer Science, 329–38. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-17298-4_34.

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Mann, S., and T. Yeung. "Cylindrical Surface Pasting." In Geometric Modelling, 233–48. Vienna: Springer Vienna, 2001. http://dx.doi.org/10.1007/978-3-7091-6270-5_13.

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Lightweaver, Corinne. "Cutting, pasting and piercing." In Cancer and Creativity, 60–74. Abingdon, Oxon; New York, NY: Routledge, 2019.: Routledge, 2018. http://dx.doi.org/10.4324/9781351206273-5.

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Łazowski, Adam. "Copy–pasting or negotiating?" In The Routledge Handbook on the International Dimension of Brexit, 117–32. Abingdon, Oxon ; New York, NY : Routledge, 2021. | Series: Routledge international handbooks: Routledge, 2020. http://dx.doi.org/10.4324/9781003002970-9.

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Chawla, N. V., L. O. Hall, K. W. Bowyer, T. E. Moore, and W. P. Kegelmeyer. "Distributed Pasting of Small Votes." In Multiple Classifier Systems, 52–61. Berlin, Heidelberg: Springer Berlin Heidelberg, 2002. http://dx.doi.org/10.1007/3-540-45428-4_5.

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Mary Metilda, M. I., and D. Lalitha. "Petri Nets for Pasting Tiles." In Intelligent Computing in Engineering, 701–8. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-2780-7_76.

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Sawano, Yoshihiro. "Pasting Reproducing Kernel Hilbert Spaces." In Trends in Mathematics, 401–7. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-48812-7_51.

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Power, A. J. "An n-categorical pasting theorem." In Lecture Notes in Mathematics, 326–58. Berlin, Heidelberg: Springer Berlin Heidelberg, 1991. http://dx.doi.org/10.1007/bfb0084230.

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Banta, M., M. Mäntylä, M. Inuit, and F. Kimura. "Cutting and pasting constrained boundary features." In Computer Applications in Production Engineering, 35–44. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-0-387-34879-7_4.

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Booß-Bavnbek, Bernhelm, and Krzysztof P. Wojciechowski. "Cutting and Pasting of Elliptic Operators." In Elliptic Boundary Problems for Dirac Operators, 276–81. Boston, MA: Birkhäuser Boston, 1993. http://dx.doi.org/10.1007/978-1-4612-0337-7_25.

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Conference papers on the topic "Pasting"

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Jia, Jiaya, Jian Sun, Chi-Keung Tang, and Heung-Yeung Shum. "Drag-and-drop pasting." In ACM SIGGRAPH 2006 Papers. New York, New York, USA: ACM Press, 2006. http://dx.doi.org/10.1145/1179352.1141934.

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Takashina, Tomomi, Hideki Sasaki, Yuji Kokumai, and Yutaka Iwasaki. "Augmented pasting with indirect pointing." In 2014 IEEE 3rd Global Conference on Consumer Electronics (GCCE). IEEE, 2014. http://dx.doi.org/10.1109/gcce.2014.7031101.

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"A COMPARISON OF CYLINDRICAL PASTING METHODS." In International Conference on Computer Graphics Theory and Applications. SciTePress - Science and and Technology Publications, 2006. http://dx.doi.org/10.5220/0001353901080115.

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You, Minghui, Xinyu Yu, Qixiang Sun, Liping Yin, Shijun Li, Xue Li, and Jingsheng Liu. "Electrostatic protection analysis of the pasting equipment." In 2016 4th International Conference on Machinery, Materials and Information Technology Applications. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/icmmita-16.2016.124.

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Wang, Chengsheng, Joris S. M. Vergeest, Imre Horva´th, Raluca Dumitrescu, Tjamme Wiegers, and Yu Song. "Cross Model Shape Reuse: Copying and Pasting of Freeform Features." In ASME 2002 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/detc2002/dac-34064.

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This paper provides a systematic approach for copying and pasting of freeform features among existing models of design. Freeform feature as complex high-level shape entity enables a fast creation and modification of a geometric model in the context of both mechanical and aesthetic design. Copying and pasting of freeform feature can enhance not only the rapid shaping of the geometric model itself, but also the inheriting of design knowledge built in existing designs. In this paper definitions of freeform feature are reviewed and consummated. An analysis of parametric and topological relevancy of freeform feature is given in terms of copying operation and an elaboration of the reconstruction of freeform feature in a new geometric model regarding to pasting operation is presented. The reuse of freeform feature is discussed, and related algorithms are presented in detail.
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Masuda, Hiroshi, Yoshiyuki Furukawa, Yasuhiro Yoshioka, and Hiroyuki Yamato. "Volume-Based Cut-and-Paste Editing for Early Design Phases." In ASME 2004 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2004. http://dx.doi.org/10.1115/detc2004-57676.

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Since product concepts are frequently changed in the early stage of design, the creation of its rough models is useful for communication among the design team. In this paper, we propose modeling operations based on a volume-based cut-and-paste method for generating rough 3D models using existing 3D models. Cut-and-paste editing extracts a characteristic feature from a source model and copies it to a target model. Our method allows pasting a wide variety of features that may have overhangs and handles, while most existing methods cannot manage such shapes. To realize such a volume-based cut-and-paste technique, this paper introduces a new method that consists of mesh segmentation and surface/volume fitting. In our method, a feature region and its surrounding area are separated from the user-specified area, and they are used for generating a parametric volume that involves the feature region. In feature pasting, parametric volumes are deformed and pasted to the target model and then features inside the volume are adaptively deformed and pasted to the target. On the basis of this cut-and-paste method, we propose modeling operations that enable feature registration, feature removal, feature pasting, and texture pasting. These operations were implemented and demonstrated using example models. The result shows our operations can effectively generate new models by removing and reusing partial shapes in existing models.
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Subramanian, K. G., T. Robinson, and Atulya K. Nagar. "Tile Pasting P System Model for Pattern Generation." In 2009 Third Asia International Conference on Modelling & Simulation. IEEE, 2009. http://dx.doi.org/10.1109/ams.2009.56.

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Wang, Jianlin, Liangyu Chen, and Zhenbing Zeng. "A Formal Proof of Pasting Lemma in Isabelle/HOL." In 2010 Second International Conference on Networks Security, Wireless Communications and Trusted Computing. IEEE, 2010. http://dx.doi.org/10.1109/nswctc.2010.242.

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Shuifa, Sun, Wan Junli, Zheng Sheng, and Sam Kwong. "Cutting, Shifting and Pasting for manipulation in DCT Domain." In 2007 8th International Conference on Electronic Measurement and Instruments. IEEE, 2007. http://dx.doi.org/10.1109/icemi.2007.4350840.

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Barbosa dos Santos, Thaís, Raimundo da Silva Freire Neto, Nathalia Ferreira Collantes, Davy William Hidalgo Chávez, Carlos Wanderlei Piler de Carvalho, and Valéria Aparecida Vieira Queiroz. "SORGHUM STARCH AS FOOD INGREDIENT: PASTING AND THERMAL PROPERTIES." In CBCP - Congresso On-line Brasileiro de Tecnologia de Cereais e Panificação. ,: Even3, 2020. http://dx.doi.org/10.29327/cbcp2020.278634.

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Reports on the topic "Pasting"

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Koknaroglu, Hayati, and M. Peter Hoffman. Integration of Pasturing Systems for Cattle-finishing Programs. Ames: Iowa State University, Digital Repository, 2002. http://dx.doi.org/10.31274/farmprogressreports-180814-347.

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Hoffman, M. Peter, Roy E. Edler, Tsengeg Purevjav, Kenneth J. Moore, and Wayne B. Roush. Integration of Cool- and Warm-Season Grass Pasturing Systems into Cattle Finishing Programs. Ames: Iowa State University, Digital Repository, 2004. http://dx.doi.org/10.31274/farmprogressreports-180814-958.

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Williams, Tracy A., and M. Peter Hoffman. The Effect on Meat Quality of Integrating Pasturing Systems into Cattle Finishing Programs. Ames: Iowa State University, Digital Repository, 2001. http://dx.doi.org/10.31274/farmprogressreports-180814-2117.

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Hoffman, M. Peter, and Wayne B. Roush. Integration of Cool- and Warm-Season Grass Pasturing Systems into Cattle Finishing Programs. Ames: Iowa State University, Digital Repository, 2003. http://dx.doi.org/10.31274/farmprogressreports-180814-596.

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Thurman, Diana. The Family and Women in the Fifteenth Century: A Case Study of the Pastons. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.6895.

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