Bibliografie tematiche / Whey solutions

Letteratura scientifica selezionata sul tema "Whey solutions"

Autore: Grafiati

Pubblicato: 22 giugno 2024

Cita una fonte nei formati APA, MLA, Chicago, Harvard e in molti altri stili

Scegli il tipo di fonte:

Consulta la lista di attuali articoli, libri, tesi, atti di convegni e altre fonti scientifiche attinenti al tema "Whey solutions".

Accanto a ogni fonte nell'elenco di riferimenti c'è un pulsante "Aggiungi alla bibliografia". Premilo e genereremo automaticamente la citazione bibliografica dell'opera scelta nello stile citazionale di cui hai bisogno: APA, MLA, Harvard, Chicago, Vancouver ecc.

Puoi anche scaricare il testo completo della pubblicazione scientifica nel formato .pdf e leggere online l'abstract (il sommario) dell'opera se è presente nei metadati.

Articoli di riviste sul tema "Whey solutions":

Храмцов, Андрей, e Andrey Khramtsov. "Innovative Solutions in Milk Whey Production". Food Processing: Techniques and Technology 48, n. 3 (24 gennaio 2019): 5–15. http://dx.doi.org/10.21603/2074-9414-2018-3-5-15.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

The paper features some practical and theoretical achievements made by the federal level Scientific school of Living Systems (7510.2010.4) headquartered at the North-Caucasus Federal University. The article describes the principles of non-waste technology in milk whey production. The sustainable use of milk whey presupposes its conditioning before technological processing. Moreover, all components of milk whey are put into use: concentrates, high-quality lactose, and such derivatives as prebiotics, especially lactulose.

Alizadehfard, Mohammad R., e Dianne E. Wiley. "Non-Newtonian behaviour of whey protein solutions". Journal of Dairy Research 63, n. 2 (maggio 1996): 315–20. http://dx.doi.org/10.1017/s0022029900031812.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Morison, Ken R., e Fiona M. Mackay. "VISCOSITY OF LACTOSE AND WHEY PROTEIN SOLUTIONS". International Journal of Food Properties 4, n. 3 (30 novembre 2001): 441–54. http://dx.doi.org/10.1081/jfp-100108647.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Мазеева, Ирина, Irina Maseeva, Игорь Короткий, Igor Korotkiy, Игорь Плотников e Igor Plotnikov. "Modern Packaging Solutions for Whey Protein Concentrate". Food Processing: Techniques and Technology 48, n. 4 (13 febbraio 2019): 48–58. http://dx.doi.org/10.21603/2074-9414-2018-4-48-58.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

The competent choice and use of packaging materials is one of the most urgent tasks of the dairy industry, i.e. the feedstock; production technology and applied processing; organoleptic characteristics of the product; its weight; conditions, modes, and duration of transportation, storage, and sale. There is a long list of requirements for packaging materials in dairy industry. It includes high strength, resistance to wear, sufficient rigidity, an ability to weld; formation of strong and sealed seams; an aesthetic design that can attract the consumer; standard labeling, etc. The present article features the objectives and requirements of packaging; types of packaging; innovative technologies used for packaging whey protein concentrate and its products; modes and conditions of transportation and storage. Today, Russian packaging manufacturers have developed and mastered a wide range of packaging materials, closures, transport and consumer packaging of domestic raw materials; innovative packaging technologies for dairy products that take into account the sensory, structural, and mechanical characteristics of packaged products; the timing of implementation and storage. The main prospect is the development and production of packaging materials with an improved and predictable set of safety indicators and barrier level, e.g. multilayer and combined materials, such as polymer, based on innovative technological solutions.

Tomczyńska-Mleko, M., E. Kamysz, E. Sikorska, C. Puchalski, S. Mleko, L. Ozimek, G. Kowaluk, W. Gustaw e M. Wesołowska-Trojanowska. "Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature". Czech Journal of Food Sciences 32, No. 1 (18 febbraio 2014): 82–89. http://dx.doi.org/10.17221/326/2012-cjfs.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

The secondary structure of proteins in unheated and heated whey protein isolate dispersions and the surface tension of the solutions were investigated at different pH. Heating protein solutions at 80°C results in an increase of unordered structure. Nevertheless, the difference between the contents of unordered structure in the unheated and heated samples increases with increasing pH of the solution. At low protein concentrations the surface tension decreased with increasing protein concentration to about 5 mg/ml. For the heated solution, a similar trend was observed in the decrease in the surface tension with increasing concentrations of protein. In both cases, the curves depicting the surface tension as a function of protein concentration could be fitted to the exponential function with a negative exponent, but with the heated solutions lower values of surface tension were observed. Studies on the surface tension of whey protein isolate solutions prove that the unfolding of whey proteins, revealed by changes in the secondary structure, causes a decrease in the surface tension.

Jebson, Selwyn, Hong Chen e Osvaldo Campanella. "Fouling in a Centritherm Evaporator With Whey Solutions". Heat Transfer Engineering 30, n. 10-11 (ottobre 2009): 859–67. http://dx.doi.org/10.1080/01457630902753722.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Belmar-Beiny, M. Teresa, e Peter J. Fryer. "Preliminary stages of fouling from whey protein solutions". Journal of Dairy Research 60, n. 4 (novembre 1993): 467–83. http://dx.doi.org/10.1017/s0022029900027837.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

SummaryFouling from milk fluids is a severe industrial problem which reduces the efficiency of process plant. The chemistry of fouling has been thoroughly investigated but the sequence of events that occur is not yet clear. Deposit contains both protein and minerals. Experiments have been carried out to determine the sequence of events in the fouling of stainless steel surfaces at 96 °C from turbulent flows of whey. Contact times between 4 and 210 s have been studied, and surface analysis techniques used to detect the distribution of elements. The first layer of deposit, formed after 4 s of contact between the fluid and the surface (fluid temperature 68 and 73 °C), consisted mainly of protein and was identified by X-ray photoelectron spectroscopy analysis. There was a lag phase of up to 150 s for a fluid temperature of 73 °C before deposit aggregates were observed to adsorb on to the surface. These aggregates were identified as protein and Ca by X-ray elemental mapping. No P was found in any experiments for this exposure. After 60 min contact time, however, both Ca and P were found at the interface between deposit and the stainless steel surface, irrespective of the Ca and P content of the test fluid.

Beaulieu, M., Y. Pouliot e M. Pouliot. "Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein/Whey Protein Ratios". Journal of Food Science 64, n. 5 (settembre 1999): 776–80. http://dx.doi.org/10.1111/j.1365-2621.1999.tb15910.x.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Liu, Ning, Guorong Wang e Mingruo Guo. "Effects of Radiation on Cross-Linking Reaction, Microstructure, and Microbiological Properties of Whey Protein-Based Tissue Adhesive Development". Polymers 14, n. 18 (12 settembre 2022): 3805. http://dx.doi.org/10.3390/polym14183805.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Whey proteins are mainly a group of small globular proteins. Their structures can be modified by physical, chemical, and other means to improve their functionality. The objectives of this study are to investigate the effect of radiation on protein–protein interaction, microstructure, and microbiological properties of whey protein–water solutions for a novel biomaterial tissue adhesive. Whey protein isolate solutions (10%, 27%, 30%, 33%, and 36% protein) were treated by different intensities (10–35 kGy) of gamma radiation. The protein solutions were analyzed for viscosity, turbidity, soluble nitrogen, total plate count, and yeast and mold counts. The interactions between whey proteins were also analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis and scanning electron microscopy. The viscosity of protein solution (27%, w/w) was increased by the treatment of gamma radiation and by the storage at 23 °C. The 35 kGy intensity irradiated soluble nitrogen (10%, w/w) was reduced to about half of the sample treated by 0 kGy gamma radiation. The effects of gamma radiation and storage time can significantly increase the viscosity of whey protein solutions (p < 0.05). Radiation treatment had significant impact on soluble nitrogen of whey protein solutions (p < 0.05). SDS-PAGE results show that the extent of oligomerization of whey protein isolate solutions are increased by the enhancement in gamma radiation intensity. Photographs of SEM also indicate that protein–protein interactions are induced by gamma radiation in the model system. Consistent with above results, the bonding strength increases by the addition of extent of gamma radiation and the concentration of glutaraldehyde. Our results revealed that the combination of gamma-irradiated whey protein isolate solutions and glutaraldehyde can be used as a novel biomaterial tissue adhesive.

Zisu, Bogdan, Judy Lee, Jayani Chandrapala, Raman Bhaskaracharya, Martin Palmer, Sandra Kentish e Muthupandian Ashokkumar. "Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders". Journal of Dairy Research 78, n. 2 (17 marzo 2011): 226–32. http://dx.doi.org/10.1017/s0022029911000070.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Aqueous solutions of reconstituted whey protein- concentrate (WPC) & isolate (WPI) powders were sonicated at 20 kHz in a batch process for 1–60 min. Sonication at 20 kHz increased the clarity of WPC solutions largely due to the reduction in the size of the suspended insoluble aggregates. The gel strength of these solutions when heated at 80°C for 20 min also increased with sonication, while gelation time and gel syneresis were reduced. These improvements in gel strength were observed across a range of initial pH values, suggesting that the mechanism for gel promotion is different from the well known effects of pH. Examining the microstructure of the whey protein gels indicated a compact network of densely packed whey protein aggregates arising from ultrasound treatment. Comparable changes were not observed with whey protein isolate solutions, which may reflect the absence of larger aggregates in the initial solution or differences in composition.

Più fonti

Tesi sul tema "Whey solutions":

Syrbe, Axel. "Polymer incompatibility in aqueous whey protein and polysaccharide solutions : phase separation phenomena and microgel particle formation /". Online version, 1997. http://bibpurl.oclc.org/web/29745.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Spicer, Valerie Denise. "The Effects of Protein Concentration and Temperature on Flavor Delivery of 2,4-Dimethylbenzaldehyde and Ethyl Butyrate in Whey Protein Isolate Solutions". NCSU, 2002. http://www.lib.ncsu.edu/theses/available/etd-10042002-152911/.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

The development of reduced fat foods is a continual challenge in the food industry. Among the many attributes fat contributes to food products is flavor. Fat replacers are used to regain some of these lost attributes as fat is removed from foods. These fat substitutes affect the rate and concentration at which flavor molecules are released during mastication. Whey is a source of protein for protein-based fat replacers. The effects this ingredient has on flavor intensity was studied utilizing 2,4-Dimethylbenzaldehyde (DMB) and Ethyl Butyrate (EB). The objective of this project was to develop a headspace gas chromatography method to measure the changes in volatility of these two flavor compounds in various concentrations of WPI solutions and to compare these results to sensory findings. There was a significant decrease in the volatility of DMB with increases of protein concentration from 0 to 2%. Aroma and taste intensity also decreased with increasing protein concentration. The volatility of EB and taste intensity showed no significant differences with successive increases in protein concentration. However, aroma shows significant decreases in intensity with increases in protein concentration at the 0 to 2% and 4 to 6% levels. There was significant positive correlations between volatility and sensory results.

Schmidt, Christian [Verfasser]. "Downstream processing of enzymatically generated lactulose via nanofiltration to produce a prebiotic whey drink for elderly people - Quantification, generation and fractionation of complex saccharide solutions / Christian M. Schmidt". München : Verlag Dr. Hut, 2020. http://d-nb.info/121947469X/34.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Schmidt, Christian M. [Verfasser]. "Downstream processing of enzymatically generated lactulose via nanofiltration to produce a prebiotic whey drink for elderly people - Quantification, generation and fractionation of complex saccharide solutions / Christian M. Schmidt". München : Verlag Dr. Hut, 2020. http://d-nb.info/121947469X/34.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Liu, Weiji. "Rôle de la micelle de caséine sur la dénaturation thermique des solutions de protéines de lactosérum et les mécanismes d'encrassement". Electronic Thesis or Diss., Université de Lille (2022-....), 2022. http://www.theses.fr/2022ULILR014.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Le présent travail est une contribution pour mieux comprendre l’influence des micelles de caseine sur l’encrassement de solutions de protéines sériques. En particulier, des approches expérimentales et numériques ont été réalisées, à des tailles laboratoires et pilotes, pour décrire les phénomènes de dénaturation et mieux cerner le rôle du calcium dans les mécanismes d’encrassement. Tout d'abord, l'effet du ratio massique caséine / lactosérum sur les performances d'encrassement des protéines de lactosérum a été étudié dans un échangeur à Plaques à l'échelle pilote. La masse totale du dépôt d'encrassement chute d’abord de manière significative avec l'augmentation de la concentration en caséine, atteignant un minimum quand le ratio vaut 0,2. Au-delà de cette valeur, la masse de dépôt réaugmente. La chute de la masse du dépôt, pour un ratio ≤ 0,2, ne semble pas être corrélée à la dénaturation thermique du BLG mais plus probablement due à la modification des interactions minérales introduites par la caséine. L'augmentation de la masse de dépôt, pour un ratio ≥ 0,2, semble être liée à une co-précipitation du complexe BLG-caséine qui augmente l'encrassement. Il est suggéré que la présence de caséine micellaire modifie profondément l'équilibre calcique en solution et que la teneur en nanocluster de Ca-P modifie fortement les interactions entre les espèces protéiques et les minéraux (calcium ionique, Ca-P) affectant ainsi la dénaturation des protéines et la précipitation des minéraux. Un nouveau modèle cinétique concernant le dépliement thermique et l'agrégation de BLG a été établi. Ce modèle est en mesure de justifier la rupture de pente dans le diagramme d'Arrhenius et de fournir des informations thermodynamiques détaillées pour les processus de dépliement et d'agrégation. Sur la base de ce modèle, il a été confirmé que le calcium ionique avait un rôle protecteur sur le dépliement thermique du BLG à basse température. En revanche, à des températures plus élevées, le calcium favorise l'agrégation et la formation d'espèces BLG dépliées. Un dispositif d'encrassement à l'échelle laboratoire a été construit et tester avec des protéines de lactosérum en régime laminaire. Un modèle CFD 3D réaliste a été implémenté simulant à la fois les réactions au cœur du fluide et en surface. Les résultats ont montré une relation linéaire entre le facteur pré-exponentiel et la concentration de calcium, ce qui suggère que l'encrassement nécessite qu’une seule molécule de calcium soit associée à une protéine de BLG. Il est confirmé que le calcium est essentiel à l'encrassement avec des effets significatifs à la fois sur les processus de dénaturation thermique et sur la croissance du dépôt. Enfin, l'effet du ratio caséine / lactosérum sur l'encrassement a été étudié avec un dispositif d'encrassement de laboratoire. Les résultats laboratoires montrent que la caséine réduit l’aptitude à l’encrassement comme déterminé précédemment avec l’installation pilote. Cependant, dans ce cas, l'encrassement reste à un niveau faible y compris pour des ratios élevés (jusqu'à 4). La présence de caséines individuelles dans la phase sérique a été considérée comme responsable de cette atténuation de l'encrassement, probablement par leurs activités de type chaperon. Cependant, quand le pH de la solution d'encrassement est fixé à 6,6, il est démontré que la caséine perd son effet d'atténuation de l'encrassement pour des ratios plus élevés. Ce comportement est lié à sa faible capacité de micelle de caséine à contrôler le calcium ionique dans la phase sérique à un pH plus bas, entraînant une concentration plus élevée en calcium facilitant la dénaturation de la BLG et l'accumulation de dépôts. Une quantité plus faible de caséines dissociées dans la phase sérique à pH 6,6 pourrait aussi expliquer l'augmentation de la masse d'encrassement car elles ne sont pas en concentration suffisantes pour remplir des fonctions de type chaperon
The present work is a contribution to better understand the influence of casein micelles on the fouling of serum whey protein solutions. In particular, experimental and numerical approaches have been carried out, at laboratory and pilot scales, to describe denaturation phenomena and better understand the role of calcium in fouling mechanisms. First of all, the effect of casein/whey mass ratio on the whey protein fouling performance was investigated in a pilot-scale PHE. The total fouling deposit mass drop significantly with the addition of casein, resulting in a minimum value located at Casein/WPI of 0.2. Exceeding this critical ratio, fouling deposit increased with elevated casein concentrations. The deposit mass drop (Casein/WPI ≤ 0.2) is unlikely to be linked to the thermal denaturation of BLG and is more probably due to the change in mineral interactions introduced by casein. The increased fouling mass (Casein/WPI ≥ 0.2) was attributed to a co-precipitation of BLG-casein complex that enhances the fouling. It is proposed that micellar casein change deeply the calcium balance and the content of CaP nanocluster modifies sharply the interactions which occur between protein species (BLG, caseins) and mineral elements (ionic calcium, Ca-P) thereby affecting the protein denaturation and fouling behavior. A novel kinetic model concerning thermal unfolding and aggregation of BLG was established. This model interprets mathematically the break-slope behavior in the Arrhenius plot and provides detailed thermodynamic information for both unfolding and aggregation processes. Based on this model, it was confirmed that ionic calcium has a protective role on the thermal unfolding of BLG at low temperature. In contrast, at higher temperatures, calcium promotes aggregation and the formation of unfolded BLG species. A bench-scale fouling rig was built to perform whey protein fouling experiments in a laminar regime. A realistic 3D CFD model was achieved to simulate both the bulk and surface reactions. Results showed a linear relationship between the deposition pre-exponential factor and calcium concentration, suggesting the fouling is built in such a pattern that only one calcium ion per BLG molecule is involved. Calcium was confirmed to be essential to fouling growth with significant effects both on the thermal denaturation and deposition processes. Finally, the effect of casein/whey ratio on the whey protein fouling was investigated in the laboratory-scale fouling device. Results revealed a similar effect of casein on fouling mitigation as those found in the pilot plant. However, in this case, the fouling was suppressed and maintained at a low extent even at high Casein/WPI ratios (up to 4). The presence of individual caseins in the serum phase was considered to be responsible for this fouling mitigation probably through their chaperon-like activities. However, when the pH of the fouling solution is set at 6.6, casein is shown to lose its fouling-mitigating effect at higher ratios. This behavior is related to its weak ability of casein micelle to control ionic calcium in the serum phase at lower pH, resulting in higher calcium concentration facilitating BLG denaturation and deposition accumulation. A lower amount of dissociated caseins in the serum phase at pH 6.6 could also explain the increase in fouling mass because they are not in sufficient concentration to perform chaperone-like functions

Lösche, Frank. "Investigating the moment when solutions emerge in problem solving". Thesis, University of Plymouth, 2018. http://hdl.handle.net/10026.1/12838.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

At some point during a creative action something clicks, suddenly the prospective problem solver just knows the solution to a problem, and a feeling of joy and relief arises. This phenomenon, called Eureka experience, insight, Aha moment, hunch, epiphany, illumination, or serendipity, has been part of human narrations for thousands of years. It is the moment of a subjective experience, a surprising, and sometimes a life-changing event. In this thesis, I narrow down this moment 1. conceptually, 2. experientially, and 3. temporally. The concept of emerging solutions has a multidisciplinary background in Cognitive Science, Arts, Design, and Engineering. Through the discussion of previous terminology and comparative reviews of historical literature, I identify sources of ambiguity surrounding this phenomenon and suggest unifying terms as the basis for interdisciplinary exploration. Tracking the experience based on qualitative data from 11 creative practitioners, I identify conflicting aspects of existing models of creative production. To bridge this theoretical and disciplinary divide between iterative design thinking and sequential models of creativity, I suggest a novel multi-layered model. Empirical support for this proposal comes from Dira, a computer-based open-ended experimental paradigm. As part of this thesis I developed the task and 40 unique sets of stimuli and response items to collect dynamic measures of the creative process and evade known problems of insightful tasks. Using Dira, I identify the moment when solutions emerge from the number and duration of mouse-interactions with the on-screen elements and the 124 participants' self-reports. I provide an argument for the multi-layered model to explain a discrepancy between the timing observed in Dira and existing sequential models. Furthermore, I suggest that Eureka moments can be assessed on more than a dichotomous scale, as the empirical data from interviews and Dira demonstrates for this rich human experience. I conclude that the research on insight benefits from an interdisciplinary approach and suggest Dira as an instrument for future studies.

Wagner, Caroline (Caroline Elizabeth). "An experimental and theoretical investigation of the rheological properties and degradation of mucin solutions : (or why saliva becomes watery when removed from your mouth)". Thesis, Massachusetts Institute of Technology, 2015. http://hdl.handle.net/1721.1/100349.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Thesis: S.M., Massachusetts Institute of Technology, Department of Mechanical Engineering, 2015.
Cataloged from PDF version of thesis.
Includes bibliographical references (pages 111-118).
The use of biological fluids such as saliva and cervical mucus as diagnostics for measurements of health status is becoming increasingly popular in the fields of biology and medicine, particularly given the non-invasiveness and ease of obtaining such fluids [39, 78]. In general, these biological fluids are polymeric, and as a result tend to be viscoelastic. However, as a result of protease and enzymatic activity, these fluids are often unstable and can degrade with time [23, 65]. This was observed in the case of saliva by Aggazzotti nearly a century ago [1]. Therefore, in order to reliably quantify their rheological properties for diagnostic purposes, it is essential to understand how their microstructure affects the bulk rheological behaviours observed under testing conditions. We develop two models to simulate the behaviour of saliva during simple elongational flow and account for the decrease in viscoelasticity with time. The first model considered is the FENEP model of a fluid, which is particularly suitable for describing the rheology of dilute polymer solutions (Newtonian solvents containing small amounts of dissolved polymer) as a result of its ability to capture nonlinear effects arising from the finite extensibility of the polymer chains. In extensional flows, these polymer solutions exhibit dramatically different behaviour from the corresponding Newtonian solvents alone, notably through the creation of persistent filaments when stretched. By using the technique of capillary thinning to study the dynamics of the thinning process of these filaments, the transient extensional rheology of the fluid can be characterized. We show that under conditions of uniaxial elongational flow, a composite analytic solution can be developed to predict the time evolution of the radius of the filament. Furthermore we derive an analytic expression for the finite time to breakup of the fluid filaments. This breakup time agrees very well with results obtained from full numerical simulations, and both numerics and theory predict an increase in the time to breakup as the finite extensibility parameter b, related to the molecular weight of the polymer, is increased. As [beta] --> [infinity], the results converge to an asymptotic result for the breakup time which shows that the breakup time grows as tbreak ~ As (Mw), where Mw is the molecular weight of the dilute polymer solution. We then consider the importance of the network properties of saliva that arise due to entanglements of the polymer chains. In order to account for this, we combine the FENE-P model with the Rolie-Poly model developed by Graham et al [45, 50] to obtain the Rolie-Poly-FENE-P model. We show that this model is better able to accurately predict the extensional behaviour of both polyethylene oxide (PEO) solutions and saliva based on actual properties of these materials. This model cannot capture the sudden filament breakup observed in young saliva samples, however, which motivates the incorporation of a mechanism for network junction association or 'stickiness', as has been done by [71, 74, 40, 25] amongst others in biological networks. We draw largely off of the work for Tripathi et al [67] who modeled the rheology of hydrophobically modified ethoxylate-urethane (HEUR) polymer solutions as associating networks in order to develop an analogous model for saliva. We show that this model can reproduce the asymptotic 'middle elastic time' exponential radius decay described by Entov and Hinch [22], the dynamics upon which CaBER experimental interpretation of the system relaxation time [lambda]H is based. We also show that incorporation of a stickiness parameter allows for good agreement between the model and experimental CaBER data for saliva samples at various ages.
by Caroline Wagner.
S.M.

Gatewood, Marena Dessette. "Solubility and recovery of L-isoleucine from high pH solutions and the cause for L-serine habit differences when crystallized from water and methanol/water solutions". Thesis, Georgia Institute of Technology, 1992. http://hdl.handle.net/1853/10916.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Lu, Ying. "Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of cheese". DigitalCommons@USU, 2012. https://digitalcommons.usu.edu/etd/1285.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

The rate and extent of syneresis (whey expulsion) strongly affects cheese composition and quality. During salting, curd syneresis is influenced by the combined effect of both osmotic pressure and protein hydration. Our objective is to examine how cheese composition and whey expulsion are influenced by dry salting curd at various intervals, levels, applications, and potassium chloride (KCl) substitution, or change in calcium or sodium level in test solution (i.e., whey-brine). Four sets of unsalted fresh Cheddar curds were salted with different methods, with at least 3 replicates of each set on separate days. Set A was salted with 30 g/kg NaCl over 3 applications, either 5 or 10 min apart. Set B was salted with 30, 25, and 20 g/kg NaCl over 3 applications 5 min apart. Set C was salted with 20 g/kg NaCl using 1, 2, or 3 applications. Set D received salt consisting of a 2:1 molar ratio of NaCl and KCl over 3 applications 5 min apart. Whey was collected every 5 or 10 min until 30 or 40 min after the start of salting and subsequently pressed for 3 h. Using 10-min intervals delayed whey syneresis but after pressing there was no significant influence on final cheese composition. Decreasing salt levels significantly reduced the amount of whey expelled prior to pressing and resulted in cheeses with higher moisture and slightly lower pH. Adding salt over different applications did not significantly affect cheese composition. Partial substitution with KCl did not affect the amount of whey expelled or cheese moisture composition. Salted milled Cheddar cheese curd was immersed at 22°C for 6 or 18 h in test solution, with the addition of 1, 5, 10, or 20 g/L calcium, and 15 g/L salt. After immersion, curd weight change, moisture, pH, sodium, serum calcium and total calcium levels were measured. When calcium levels in solution increased, curd moisture, pH, and weight gain decreased while serum and total calcium levels increased significantly. Similarly, unsalted milled Cheddar cheese curds were immersed at 22°C for 6 h in test solution with 30, 60, 90, or 120 g/L salt in addition to 6 g/L calcium. The salt level in solution was inversely proportional with weight change, moisture, and salt level of curd.

Fearon, John Edward. "Strategies adopted by undergraduate physics students when modelling solutions to hands-on tasks". Doctoral thesis, University of Cape Town, 2014. http://hdl.handle.net/11427/8722.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Includes bibliographical references.
Over the last three to four decades there has been a focus on the role of models and modelling in physics education. At the same time, there has also been a move away from the use of recipe-style tasks in physics laboratories to inquiry-based problem solving. From the ensuing research, model-based views of physics have emerged which have contributed to the fields of pedagogy as well as epistemology; the contribution depending on whether the research interest has been that of education or philosophy of science. And while there is still some consensus seeking on the nature and definitions of modelling, there has in recent years been a shift to research questions that consider how models are constructed by students when engaged in hands-on tasks. Model-based instruction courses have been researched at length, but there is a perceived gap in the research that considers the hands-on strategies that are actually employed by 1st-year university students who are in a teaching and learning environment in which the physics curriculum emphasises the modelling of real world systems. This study contributes to this research area in that it investigates the strategies students actually adopt when engaged in student-driven, hands-on laboratory tasks and interprets those strategies in terms of a particular model-based view of physics; a model-based view that posits that the processes of modelling are those of the particularisation and application of physics theory, the idealisation and approximation of real world phenomena, and the eventual realisation of a conceptual model.

Più fonti

Libri sul tema "Whey solutions":

Beshir, Mohamed Rida. When Muslim teens rebel: Causes and solutions. Beltsville, Md: Amana publications, 2008.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Bevis, James F. Why god's children suffer: Solutions to today's problems. [Place of publication not identified]: Tate Pub & Enterprises Ll, 2008.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Olivas, Steven T. When good kids go bad: Effective solutions for problem behaviors. 2^a ed. Eau Claire, WI: Premier Pub. & Media, 2012.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Puhn, Adele. The carb-careful solution: When your diet doesn't work anymore ... New York: Penguin Books, 2004.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Forni, P. M. The civility solution: What to do when people are rude. New York: St. Martin's Press, 2009.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

O'Connor, Kevin E. When all else fails: Finding solutions to your most persistent management problems. Elgin, IL: Ritmar Pub., 1992.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Associates, Frank W. Cawood and. Serious symptoms, simple solutions: What to do when you've tried everything else. Peachtree City, GA: FC&A, 2001.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Paleg, Kim. When anger hurts your relationship: 10 simple solutions for couples who fight. Oakland, CA: New Harbinger Publications, 2001.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Span, Paula. When the time comes: Families with aging parents share their struggles and solutions. New York: Springboard Press, 2009.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Wagner, Aureen Pinto. What to do when your child has obsessive-compulsive disorder: Strategies and solutions. [Rochester, N.Y.]: Lighthouse Press, 2002.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Più fonti

Capitoli di libri sul tema "Whey solutions":

Honchar, Yuliia, e Victoriya Gnitsevych. "Improving the quality of dairy sauces by using condensed low-lactose milk whey". In Food technology progressive solutions, 152–68. Tallinn, Estonia: Scientific Route OÜ, 2024. http://dx.doi.org/10.21303/978-9916-9850-4-5.ch6.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Cockerill, Kristan, Melanie Armstrong, Jennifer Richter e Jordan G. Okie. "Why Challenge Solutions?" In Environmental Realism, 1–25. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-52824-3_1.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Bailey, Martin J., e Nicolaus Tideman. "Why Nash Solutions are Not Solutions". In Constitution for a Future Country, 286–90. London: Palgrave Macmillan UK, 2001. http://dx.doi.org/10.1057/9780230287792_7.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Campbell, Sukhkamal B., e Terri L. Woodard. "Fertility Counseling in Routine Practice: Why, When, and How?" In Fertility Challenges and Solutions in Women with Cancer, 81–92. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-24086-8_8.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Powers, David. "What Is PHP—And Why Should I Care?" In PHP Solutions, 1–6. Berkeley, CA: Apress, 2014. http://dx.doi.org/10.1007/978-1-4842-0635-5_1.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Powers, David. "What Is PHP— And Why Should I Care?" In PHP Solutions, 1–8. Berkeley, CA: Apress, 2010. http://dx.doi.org/10.1007/978-1-4302-3250-6_1.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Dayal, Samir. "Why Inclusion Makes Economic and Cultural Sense". In Time for Solutions!, 69–98. Abingdon, Oxon ; New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781351131674-4.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Powers, David. "What Is PHP—And Why Should I Care?" In PHP 7 Solutions, 1–6. Berkeley, CA: Apress, 2019. http://dx.doi.org/10.1007/978-1-4842-4338-1_1.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Kayser, Olivier, e Valeria Budinich. "When markets fail". In Scaling up Business Solutions to Social Problems, 92–103. London: Palgrave Macmillan UK, 2015. http://dx.doi.org/10.1057/9781137466549_11.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Lundell, Björn, Jonas Gamalielsson, Andrew Katz e Mathias Lindroth. "Perceived and Actual Lock-in Effects Amongst Swedish Public Sector Organisations When Using a SaaS Solution". In Lecture Notes in Computer Science, 59–72. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-84789-0_5.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

AbstractWhen a public sector organisation (PSO) uses a software as a service (SaaS) solution from a global provider this imposes risks for different types of lock-in effects. In turn, use of such solutions by PSOs may prevent full control of digital assets that need to be created, processed, maintained, and archived for use and reuse over long life-cycles. This paper addresses perceived and actual lock-in effects related to use of SaaS solutions in the public sector. We review perceptions of lock-in amongst government agencies and investigate how 46 PSOs have addressed challenges related to obtaining licences and an effective exit plan related to use of the Microsoft Office 365 SaaS solution. Through a review of responses to a survey conducted by the Swedish Government Offices we find significant misconceptions concerning lock-in effects. We find that every one of the 46 PSOs investigated neither obtained necessary licences nor established an effective exit strategy to allow the PSO to independently access, process and maintain digital assets processed by the SaaS solution after decommissioning. We present recommendations for any PSO considering use of a SaaS solution.

Atti di convegni sul tema "Whey solutions":

Enşici, Ayhan. "Multidisciplinary information application for structuring design." In Systems & Design: Beyond Processes and Thinking. Valencia: Universitat Politècnica València, 2016. http://dx.doi.org/10.4995/ifdp.2016.4250.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Designers in teams continuously discuss information connected to design ideas, problems or solutions that whey developed in problem solving process. However some moments are more relevant for the process, thereby decisive for the final design. The “Critical situation method” (Badke-Schaub and Frankberger, 2003) which was developed in order to evaluate the data of the design work distinguishing between critical situations and routine work have been used to focus on those moments. Critical situations determine choice points with importance for the subsequent design process and the result. To track the information behavior patterns of the design team members provoking crucial design decision we concentrated critical situations of the types ‘goal analysis, goal decision’ and ‘solution-search, solution-analysis and, solution-decision’.DOI: http://dx.doi.org/10.4995/IFDP.2016.4250

Cox, Jack C. "Why Are Manhole Covers Round? Or Understanding Basic Coastal Design". In Solutions to Coastal Disasters Conference 2005. Reston, VA: American Society of Civil Engineers, 2005. http://dx.doi.org/10.1061/40774(176)54.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Honeycutt, Maria G., e Mark N. Mauriello. "Multi-Hazard Mitigation in the Coastal Zone: When Meeting the Minimum Regulatory Requirements Isn't Enough". In Solutions to Coastal Disasters Conference 2005. Reston, VA: American Society of Civil Engineers, 2005. http://dx.doi.org/10.1061/40774(176)71.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Fieldsend, Jonathan E., e Richard M. Everson. "Efficiently identifying pareto solutions when objective values change". In GECCO '14: Genetic and Evolutionary Computation Conference. New York, NY, USA: ACM, 2014. http://dx.doi.org/10.1145/2576768.2598279.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Angeline, Peter J. "Benefits of distributed solutions when evolving symbolic equations". In Optical Science, Engineering and Instrumentation '97, a cura di Bruno Bosacchi, James C. Bezdek e David B. Fogel. SPIE, 1997. http://dx.doi.org/10.1117/12.290271.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Eder, W. Ernst. "Why Systematic Design Engineering?" In ASME 2009 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2009. http://dx.doi.org/10.1115/detc2009-86067.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Design engineering is different from other more artistic forms of designing because on one hand it is more constrained by the engineering sciences, economics and other factors, but on the other hand it has more possibilities for abstract modeling in the conceptual phases. Creativity is essential, but in many cases not sufficient to explore the many possible candidate solutions. A more systematic and methodical approach can help to overcome many of the problems that arise during conceptualizing in design engineering. Use of appropriate methods to enhance the search for solutions can expand the solution field. A systematic approach based on engineering design science has been shown to enhance understanding, good record-keeping, and traceability for the design process. Several grounded theories are reviewed and brought into mutual context, they refer to memory and thinking operations, expertise, human action modes, and competencies. The discussion reveals a need for specific instructions for a methodical and systematic engineering design procedure, when the design problem is seen as non-routine, and expertise is lacking.

Jujukin, Nikolai. "GEOMETRY OF KERF WHEN CURVE SAWING WITH A CIRCULAR RIP-SAW". In Modern machines, equipment and IT solutions for industrial complex: theory and practice. FSBE Institution of Higher Education Voronezh State University of Forestry and Technologies named after G.F. Morozov, 2021. http://dx.doi.org/10.34220/mmeitsic2021_224-227.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Rip-sawing following the curvature of a crooked log means advantages for yield. However, the possibility to saw in a narrow curve with a circular saw blade is limited because of the inherently flat geometry of circular saw blades. For a double arbour circular saw the situation is even more problematic because the two blades have a certain overlap and thus, the two arbours are not positioned in the same horizontal position. In this study, a theoretical geometrical study of the creation of a kerf with a single circular saw blade and with a double arbour circular saw with two saw blades was examined. Results for stiff saw blades show that the kerfs become in general curved and inclined (tilted) in the vertical direction and also that the width of the kerfs for double arbour saws becomes wider at the top and bottom of the cant than in the middle. Additionally, the sawn boards obtain varying thickness along their width because of the varying kerf width. A comparison with experimental thickness data from four test sawings at a sawmill indicates that the theoretical results are valid and that curve sawn boards become thinner than straight sawn boards.

Aubrey P. Shea and Czarena Crofcheck. "Foam Fractionation of á-lactalbumin and â-lactoglobulin from Whey Solution". In 2006 Portland, Oregon, July 9-12, 2006. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2006. http://dx.doi.org/10.13031/2013.21982.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

ZHANG, Qi S. "WHEN DOES A SCHRÖDINGER HEAT EQUATION PERMIT POSITIVE SOLUTIONS". In Proceedings of the Third International Conference. WORLD SCIENTIFIC, 2010. http://dx.doi.org/10.1142/9789814327862_0003.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

KRIAUČIŪNAITĖ-NEKLEJONOVIENĖ, Vilma, Giedrius BALEVIČIUS e Rūta VANSAUSKAITĖ. "RESEARCH OF PROJECT SOLUTIONS WHEN SELECTING A LOCATION FOR A FARMSTEAD". In Rural Development 2015. Aleksandras Stulginskis University, 2015. http://dx.doi.org/10.15544/rd.2015.069.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

In rural development land use projects it is important to assess the impact of solutions on sustainability of territory development and the planned field of activity as well as economic, social, natural environment and landscape. The article is intended to find out whether projects are prepared on the basis of all legal acts and regulations. New methodology which could assist in analyzing and evaluating solutions of rural development land use projects concerning selection of a location for a farmstead and/or construction area of buildings essential for agriculture is proposed. Special attention is paid to reclamation, special land and forest use conditions, soil, ecological stability of agricultural utilities, impact on the environment and landscape. Recommendations for compiling a more precise and efficient report into solution impact assessment are provided.

Rapporti di organizzazioni sul tema "Whey solutions":

Wicker, Louise, e Nissim Garti. Entrapment and controlled release of nutraceuticals from double emulsions stabilized by pectin-protein hybrids. United States Department of Agriculture, ottobre 2004. http://dx.doi.org/10.32747/2004.7695864.bard.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Original Objectives Specific objectives are to: (1) modify charge and hydrophobicity of pectins to improve emulsion stabilizing properties (2) develop emulsions that can be sterically stabilized using modified pectins and/or pectin/protein hybrids (3) obtain submicronal inner emulsion droplets (10-50 nanometers) with small and monodispersed double emulsion (1-2 μm) droplets with long-term stability (possibly by emulsified microemulsions) and (4) trigger and control the release at will. Background Methodology for encapsulation and controlled release of selected addenda, e.g. drugs, vitamins, phytochemicals, flavors, is of major impact in the food industries. Stable double emulsions with desired solubilization and release properties of selected addenda are formed using charge modified pectin or pectin-protein hybrids. Major conclusions, solutions, achievements * We developed methodology to isolate PME isozymes and prepared modified pectins in sufficient quantity to characterize, form single and double emulsions and test stability. *Amino acid sequence of PME isozymes was estimated and will facilitate cloning of PME for commercial application * The contribution of total charge and distribution of charge of modified pectin was determined *Soluble complexes or modified pectins and whey isolates are formed * Stable W/O/W double emulsions were formed that did not cream, had small particle size * Inner phase of double emulsions are nano-sized and stable. These new structures were termed emulsified microemulsions (EME) * Release of bioactives were controlled between a few days to months depending on layering on droplets by hybrids * Commercial testing by Israeli company of stability and release of Vitamin C showed good chemical stability Implications Resolved the major stability limitation of W/O/W emulsions. Resolved the questions regarding citrus PMEs and tailored pilot scale modification of pectins.

de Groot, Oliver, Ceyhun Bora Durdu e Enrique Mendoza. Why Global and Local Solutions of Open-Economy Models with Incomplete Markets Differ and Why it Matters. Cambridge, MA: National Bureau of Economic Research, agosto 2023. http://dx.doi.org/10.3386/w31544.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Hallman, D. F. Hydrazoic Acid Controls and Risks When Processing Plutonium Solutions in HB-Line Phase II. Office of Scientific and Technical Information (OSTI), luglio 2001. http://dx.doi.org/10.2172/783008.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

HALLMAN, DONALD. HYDRAZOIC ACID CONTROLS AND RISKS WHEN PROCESSING NEPTUNIUM SOLUTIONS IN HB-LINE PHASE II. Office of Scientific and Technical Information (OSTI), luglio 2003. http://dx.doi.org/10.2172/882776.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Seybold, Patricia. Why IT Architecture Is Important in the Selection of a CRM Solution. Boston, MA: Patricia Seybold Group, agosto 2002. http://dx.doi.org/10.1571/psgp8-29-02cc.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Perkins, C., e M. Westerlund. Securing the RTP Framework: Why RTP Does Not Mandate a Single Media Security Solution. RFC Editor, aprile 2014. http://dx.doi.org/10.17487/rfc7202.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Asenath-Smith, Emily, Emily Jeng, Emma Ambrogi, Garrett Hoch e Jason Olivier. Investigations into the ice crystallization and freezing properties of the antifreeze protein ApAFP752. Engineer Research and Development Center (U.S.), settembre 2022. http://dx.doi.org/10.21079/11681/45620.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Antifreeze proteins (AFPs) allow biological organisms, including insects, fish, and plants, to survive in freezing temperatures. While in solution, AFPs impart cryoprotection by creating a thermal hysteresis (TH), imparting ice recrystallization inhibition (IRI), and providing dynamic ice shaping (DIS). To leverage these ice-modulating effects of AFPs in other scenarios, a range of icing assays were performed with AFPs to investigate how AFPs interact with ice formation when tethered to a surface. In this work, we studied ApAFP752, an AFP from the beetle Anatolica polita, and first investigated whether removing the fusion protein attached during protein expression would result in a difference in freezing behavior. We performed optical microscopy to examine ice-crystal shape, micro-structure, and the recrystallization behavior of frozen droplets of AFP solutions. We developed a surface chemistry approach to tether these proteins to glass surfaces and conducted droplet-freezing experiments to probe the interactions of these proteins with ice formed on those surfaces. In solution, ApAFP752 did not show any DIS or TH, but it did show IRI capabilities. In surface studies, the freezing of AFP droplets on clean glass surfaces showed no dependence on concentration, and the results from freezing water droplets on AFP-decorated surfaces were inconclusive.

Parkins. L51806 Effects of Hydrogen on Low-pH Stress Corrosion Crack Growth. Chantilly, Virginia: Pipeline Research Council International, Inc. (PRCI), luglio 1998. http://dx.doi.org/10.55274/r0010142.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

There is circumstantial evidence of hydrogen playing a role in, so called, low pH SCC of pipeline steel, but direct evidence for such is lacking. Resolution of this situation is of practical importance because of its implications for modeling. Thus, existing models for high pH SCC of pipelines are based upon a dissolution controlled mechanism of crack growth, but such models will not be applicable to low pH SCC if hydrogen is involved with the latter. Measurements have been made of the permeation of hydrogen into X52 and X60 pipeline steels at various potetials while exposed to a simulated ground water containing different amounts of carbon dioxide, related to the conditions thought to be associated with transgranular stress corrosion cracking of pipelines. As a consequence of these measurements it is now known unequivocally that hydrogen enters the steel for all such solutions over wide ranges of potential, including those most likely involved in the cracking of pipelines, and with such entry enhanced as the amount of carbon dioxide present in the solution increased. For a given set of environmental conditions, it was found that films on the surface of the pipe, such as may exist in service conditions, could hinder, but not prevent, the ingress of hydrogen. Hydrogen in steel is usually regarded as being trapped at dislocations, grain boundaries or interfaces between the matrix and second phase particles and measurements relating to such indicate that the X60 steel contains appreciably fewer traps than the X52 steel for equivalent charging conditions. However, the trapped hydrogen was found to have no significant influence on the ductility of the steels when subsequently tested in air, although the ductility was impaired by thxe continued ingress of hydrogen when equivalent tests were conducted in the presence of the charging solution. No convincing evidence has been obtained for the ingress of hydrogen into the steels facilitating the early stages of plasticity under exposure conditions relating to those involved in low pH stress corrossion cracking. The most probable mechanism of stress corrosion crack growth in pipeline steel in the solutions studied and at potentials likely to obtain in service involves both dissolution and hydrogen ingress to the steel, although the interactions of those two factors in the fracture process remain speculative.

Soldano, Miguel. IDB-9: Integrated Business Solution: Program Optima. Inter-American Development Bank, marzo 2013. http://dx.doi.org/10.18235/0010523.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

During 2008 and 2009, the Inter-American Development Bank (IDB, or Bank) assessed and documented shortcomings and constraints in its information technology (IT) capabilities, and in 2008 it created the IT Roadmap project (later Program Optima) to address these issues. As part of the IDB-9 Report, the Bank committed to the implementation of Program Optima to improve its efficiency in delivering services through IT. The program evolved over time, with its focus changing from information systems to business process reengineering. Also during 2010, the scope of the program was expanded to include areas that were originally left out of the program. Consequently, the budget assigned to the program increased from the original US$37 million to US$55.5 million. Program Optima suffered two major setbacks and changes in direction, the first in early 2009, when irregularities in the contracting of the consulting firm stopped the project for eight months; and the second in late 2010, when concerns were raised by senior Bank Management about the direction of the program. The team was moved to the Office of Strategic Planning and Development Effectiveness and a new Manager was hired, a process that again delayed the work for about eight months. Since the end of 2011 a new Optima team has been in charge of the program. The Bank has not yet implemented the necessary changes on its internal processes and IT systems to fulfill the requirements set out in the IDB-9 Report. However, the new Optima team has put in place the necessary mechanisms to make this program work, and it is now moving forward at a steady pace.