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Smith, G. P. "Sensory measurement and control in robotic assembly processes". Thesis, University of Hertfordshire, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.384576.
Pełny tekst źródłaHashimoto, Sanae. "Search for receptor mediated processes in Amoeba proteus /". Connect to online version, 2006. http://ada.mtholyoke.edu/setr/websrc/pdfs/www/2006/142.pdf.
Pełny tekst źródłaLi, Lin. "Hair cell loss and repair processes in mammalian vestibular sensory epithelia". Thesis, University College London (University of London), 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.266075.
Pełny tekst źródłaSivonen, Päivi Helena. "Event related brain activation in speech perception: from sensory to cognitive processes /". Leipzig : MPI for Human Cognitive and Brain Sciences, 2006. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=015683097&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA.
Pełny tekst źródłaRose, Aimee 1973. "Optimizing the excited state processes of conjugated polymers for improved sensory response". Thesis, Massachusetts Institute of Technology, 2003. http://hdl.handle.net/1721.1/29321.
Pełny tekst źródłaVita.
Includes bibliographical references.
Conjugated polymers exhibit useful and interesting electrical and optical properties. We exploit the wandering excitons produced after photoexcitation for chemosensory applications. By sampling many sites in a polymer film, the excitation has a greater chance to encounter an analyte, such as 2,4,6 trinitrotoluene (TNT), electrostatically poised to induce non-radiative decay. The result is attenuation of the fluorescence signal characteristic of these bright polymers. Because energy migration is responsible for the amplification of sensory response, we sought to augment this migration by integrating chromophores with long-lived excited states into the polymer backbone. The first chromophore we targeted, triphenylene, has a symmetrically-forbidden ground state transition, resulting in a long excited state lifetime. Chapter 2 describes the synthetic incorporation of triphenylene into conjugated polymer backbones, and Chapter 3 details the spectroscopic interrogation of these materials. We demonstrate that lifetime extension is universal to all triphenylene-containing polymers. The longer excited state lifetimes are then correlated with increased energy migration through polarization spectroscopy. In Chapter 4, we extend this paradigm for elongating energy migration in conjugated polymers to several other systems. Unique polymers with symmetric, aromatic chromophores are investigated. These materials allow us to look more rigorously at the variations of effective conjugation pathways and their implications before and after chromophore cyclization. The novel dibenzo[g,p]chrysene, triphenylene and thiophene-based systems afforded us a more complete understanding of the interplay of rigidification, symmetrization, lifetime, and energy migration in conjugated polymers.
(cont.) In the final chapter, we exploit another excited state process in conjugated polymers, stimulated emission, to provide additional amplification of sensory response. We demonstrate that lasing action in optically-pumped conjugated polymer thin film structures can be inhibited by exposure of samples to trace amounts of electron deficient aromatic analytes such as TNT. Analyte exposure introduces non-radiative pathways in the polymer, increasing the lasing threshold. Because lasing is a non-linear phenomenon, it provided two orders of magnitude greater sensitivity to TNT. In combination, we hope that the developments described in this thesis will serve to improve current dernining teclmology in the near future.
by Aimee Rose.
Ph.D.
Watkins, Shelly S. "Opponent process and nicotine addiction : perpetuation of dependence through negative reinforcement processes /". Diss., Connect to a 24 p. preview or request complete full text in PDF format. Access restricted to UC IP addresses, 2000. http://wwwlib.umi.com/cr/ucsd/fullcit?p9963666.
Pełny tekst źródłaHill, S. Kristian. "Maternal perinatal events as predictors of sensory-motor functioning in normal children". Virtual Press, 1998. http://liblink.bsu.edu/uhtbin/catkey/1117100.
Pełny tekst źródłaDepartment of Educational Psychology
Felice, Renee Jacqueline. "Sensory and Physical Assessment of Microbiologically Safe Culinary Processes for Fish and Shellfish". Thesis, Virginia Tech, 2011. http://hdl.handle.net/10919/42494.
Pełny tekst źródłaMaster of Science in Life Sciences
Ronca, April E. "The effects of decerebration prior to maturation: species-typical behavior, sensory processes, and learning /". The Ohio State University, 1987. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487329662146174.
Pełny tekst źródłaFogt, Nicklaus F. "The relationship between motor and sensory processes in the fusion of disparate retinal images /". The Ohio State University, 1996. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487933648650302.
Pełny tekst źródłaHardy, Dallin Max. "Sensory Acceptability and Nutrient Stability in Micronutrient-Fortified Soymilk Prepared in Small-Scale Batch Processes". BYU ScholarsArchive, 2019. https://scholarsarchive.byu.edu/etd/8284.
Pełny tekst źródłaHashmi, Fiza. "EFFECTS OF BRAIN-DERIVED NEUROTROPHIC FACTOR AND ITS SIGNALING PATHWAY ON SENSORY NEURONAL ACTIVATION DURING COLITIS". VCU Scholars Compass, 2015. http://scholarscompass.vcu.edu/etd/3980.
Pełny tekst źródłaDierkes, Kai. "Nonlinear amplification by active sensory hair bundles". Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2010. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-61714.
Pełny tekst źródłaJirikowic, Tracy L. "Sensory processing and integration and children with alcohol-related diognoses : an exploratory analysis /". Thesis, Connect to this title online; UW restricted, 2003. http://hdl.handle.net/1773/7893.
Pełny tekst źródłaÖhlund, Emma, i Anna Thorsell. "Iögonfallande layout & känsloväckande stimuli : En studie om modebutikers fysiska upplägg och dess påverkan på konsumentbeteende och köpbeslut, ur ett företagsperspektiv". Thesis, Södertörns högskola, Institutionen för samhällsvetenskaper, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-26298.
Pełny tekst źródłaThis study aims to describe and to give greater understanding of how selected companies in the fashion industry works with the physical layout of stores, including the use of atmosphere, sensory stimuli and visual merchandising. Also what impact the layout can have on consumers buying process and the perception of the brand. Six interviews with different companies gave qualitative data that was analyzed together and against each other, based on the theoretical framework of the study. The result shows that the selected companies do not plan the layout based on theories of consumer behavior or sensory marketing. Instead the layout is planned based on the brand and the positioning the company works for, which differentiates itself based on what company it is. To convey a feeling and to give an overall impression of the brand with the help of layout is important, and it is based on how the companies want the brand to be perceived. This then affects the buying process because it determines if the customers choses to consume in the store or not. A successful planning of the layout, for the companies in the study, is therefore not based on how well it matches with recent research in the field, but how well it is matched based on the brand only.
Penedo, José Luis Marques. "Estudo longitudinal de liderança e clima motivacional percepcionado por ginastas de classes representativas". Master's thesis, Instituições portuguesas -- UTL-Universidade Técnica de Lisboa -- -Faculdade de Motricidade Humana, 2000. http://dited.bn.pt:80/29324.
Pełny tekst źródłaArmstrong, Michael G. "Effect of zymosan-induced peritonitis on the expression of substance P in primary sensory neurons and spinal nerve processes". Digital Commons @ East Tennessee State University, 2016. https://dc.etsu.edu/honors/328.
Pełny tekst źródłaWoodard, William Bryan. "The computer as a medium for art : aesthetics and the processes of mind". Connect to resource, 1985. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1134055426.
Pełny tekst źródłaLewis, Morris N. "Construct validity of the Dean-Woodcock Neuropsychological Assessment System Sensory Motor Battery : an exploratory factor analysis". Virtual Press, 1997. http://liblink.bsu.edu/uhtbin/catkey/1115714.
Pełny tekst źródłaDepartment of Educational Psychology
Freitas, Renata Oliveira Teixeira de. "Repensando o design: estratégias para uma comunicação plurissensorial". Pontifícia Universidade Católica de São Paulo, 2014. https://tede2.pucsp.br/handle/handle/4646.
Pełny tekst źródłaConselho Nacional de Desenvolvimento Científico e Tecnológico
This thesis can be included in the field of communication research and aims to reflect on contemporary design based on the possible contributions of the body s multisensory capacities. As the mediator between the informational codes of culture and man s perceptive and cognitive mechanisms, the design activity exerts an undeniable influence and impact on the construction of society. As part of a hyperconnected context, nourished by culture and by the tools of the new media and technologies, design deals with new creation, production, integration and value generation dynamics, as well as the new demands and urgencies of social and environmental co-existence, which require new project approaches. In these terms, multisensory analysis can contribute valuable tools for research development and design practice. The working methodology consisted of mapping out projects from different knowledge domains, such as art, medicine, engineering, technology, business and design itself, in an attempt to understand the distinct forms of action and exploration of the body s sensory communication. This research was undertaken based on theories that dialog with the critique of creation processes of Salles (2006), the questions of signs and the meaning of the semiotic base of Sebeok (1991) and Colapietro (2003), and with the complexity studies of Morin (2005). The discussions relating to communication systems and the contemporary market are supported by Shirky (2010), Lazzarato and Negri (2001), and Rifkin (2014). As far as the cognitive studies and theories of the body are concerned, the works of Nicolelis (2011) and Greiner (2005, 2010) were consulted. When referring to the design and innovation area, we turned to Manzini (2008), Margolin and Buchanan (1995), Brown (2010), Bonsiepe (2011ab), and Thackara (2008). The results of this research showed that knowledge of and investigation into these potentialities can supply project activation strategies, creative resources and means of interaction between people and products, spaces and services, contributing towards a projective action, that is more innovative, sustainable and coherent with the urgencies of the historical and cultural context, as well as promoting positive impacts on the systemic progression scale
A presente tese insere-se no universo das pesquisas da comunicação e tem como propósito refletir sobre o design contemporâneo a partir das possíveis contribuições das capacidades plurissensoriais do corpo. Como mediador entre os códigos informacionais da cultura e os mecanismos perceptivos e cognitivos do homem, a atividade do design exerce indiscutível influência e impacto na construção da sociedade. Inserido em um contexto hiperconectado, nutrido pela cultura e pelas ferramentas das novas mídias e tecnologias, o design lida com novas dinâmicas de criação, produção, interação e geração de valor, além de novas demandas e urgências de convívio social e ambiental que exigem novas abordagens projetuais. Nesse sentido, a exploração plurissensorial pode contribuir com ferramentas válidas para o desenvolvimento da pesquisa e prática do design. Como metodologia de trabalho, foi feito um mapeamento de projetos de diferentes domínios do conhecimento, tais como arte, medicina, engenharia, tecnologia, negócios e o próprio design, por meio dos quais se buscou compreender as distintas formas de ação e exploração da comunicação sensorial do corpo. A pesquisa foi articulada a partir de teorias que dialogam com a crítica de processos de criação de Salles (2006), com as questões do signo e da significação de base semiótica de Sebeok (1991) e Colapietro (2003), e com os estudos da complexidade de Morin (2005). Para embasar as discussões referentes aos sistemas de comunicação e ao mercado contemporâneo, adotamos Shirky (2010), Lazzarato e Negri (2001) e Rifkin (2014). Em relação aos estudos cognitivos e às teorias do corpo, foram consultados os trabalhos de Nicolelis (2011) e Greiner (2005, 2010). E para as referências da área de design e inovação, recorremos a Manzini (2008), Margolin e Buchanan (1995), Brown (2010), Bonsiepe (2011ab) e Thackara (2008). Como resultado da pesquisa, observou-se que o conhecimento e investigação dessas potencialidades pode fornecer estratégias de ativação projetual, recursos criativos e meios de interação entre as pessoas e os produtos, espaços e serviços, contribuindo para uma ação projetiva mais inovadora, sustentável e coerente com as urgências do contexto histórico-cultural, além de promover impactos positivos em escala de progressão sistêmica
Brondi-Mendes, Juliana Zara 1988. "Percepção do consumidor brasileiro em relação a queijo frescal com reduzido teor de gordura". [s.n.], 2015. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255803.
Pełny tekst źródłaDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Nos últimos anos, o mercado de produtos light vem se expandindo graças a um segmento de consumidores preocupados com a qualidade de vida e saúde. O mercado dos lácteos com reduzido teor de gordura está na liderança entre os produtos light mais procurados. Assim, este estudo teve por objetivo avaliar os motivos que influenciam na decisão de compra de queijos com reduzido teor de gordura tanto quanto compreender as razões em não consumi-los e avaliar a composição físico-química, perfil de textura, mobilidade de água por ressonância magnética nuclear de baixo campo e aceitação de diferentes amostras comerciais de queijo frescal light disponíveis no mercado a partir dos processos de fabricação tradicional, acidificação direta e ultrafiltração. Análise conjunta foi a ferramenta utilizada para tentar entender a estrutura de preferência dos consumidores de queijo frescal light, ou seja, compreender a complexidade do processo de escolha e decisão de compra do consumidor. Na primeira fase, caracterizada pelas análises laboratoriais, foi verificado a diferença na composição entre as diferentes fabricações de queijo frescal light, sendo os ultrafiltrados os queijos mais macios, de maior umidade e consequentemente menor de teor de gordura e proteína total. Os resultados de ressonância magnética nuclear revelaram o comportamento da água quanto ao seu estado (livre ou imobilizado) para todas as amostras. Na segunda fase, um questionário sócio demográfico e sobre hábitos de compra foi aplicado a 151 consumidores de queijos light revelando que os principais consumidores são pessoas acima dos 40 anos com alto poder aquisitivo, preocupados em manter hábitos mais saudáveis. Por outro lado, falta de hábito foi a principal razão alegada em não consumir queijos light. A análise conjunta revelou que os consumidores consideram mais importante a textura desses queijos, seguido do tamanho da porção e alegação nutricional. Dentre os níveis de cada fator, queijo fresco de consistência firme, porção individual, light com 40% menos gordura, foram os que tiveram maior preferência. De maneira geral, todos os processos de fabricação de queijo fresco light avaliados foram bem aceitos, com média em torno de 6-7 para aceitação global
Abstract: In recent years, the light products market is expanding due to a segment of consumers concerned about the quality of life and health. The reduced fat dairy market is in the lead among the most sought light products. This study aimed to evaluate the reasons that influence the buying decision of reduced fat content cheeses as well as to understand the reasons not to consume them and evaluate the physical and chemical composition, texture profile analysis, mobility of water by low-field nuclear magnetic resonance and acceptance of different commercial samples of light fresh chesse available in the market from traditional manufacture processes, direct acidification and ultrafiltration. Conjoint analysis was the tool used to understand the consumer preference structure of light fresh cheese, thus, understand the complexity of the process of choosing and consumer buying decision. In the first phase, characterized by laboratory analysis, it was found that the difference in composition between different light fresh cheese manufacturing processes, being the ultrafiltered cheeses the softer cheeses, of high moisture and consequently lower fat content and total protein. The results of nuclear magnetic resonance showed the water behavior regarding to its state (free or immobilized) for all samples. In the second phase, a demographic and shopping habits questionnaire was applied to 151 consumers of light cheeses showing that the main consumers are people over 40 years old with the higher income, concerned about maintaining healthier habits. On the other hand, the lack of habit was the main reason reported at not consume light cheeses. The conjoint analysis showed that consumers consider most important texture of these cheeses, followed by the portion size nutritional claim. Among the levels of each factor, fresh cheese of firm consistence, individual portion and light with 40% less fat, were the ones who had higher preference. In general, all manufacturing process of light fresh cheese evaluated were well accepted, averaging around 6-7 for global acceptance
Mestrado
Tecnologia de Alimentos
Mestra em Tecnologia de Alimentos
Sobrosa, José Francisco Gomes. "Comportamentos de liderança e objectivos de realização no andebol-estudo em atletas e treinadores do desporto escolar e do desporto federado". Master's thesis, Instituições portuguesas -- UP-Universidade do Porto -- -Faculdade de Ciências do Desporto e de Educação Física, 2002. http://dited.bn.pt:80/29595.
Pełny tekst źródłaBatista, Luís Paulo Pereira. "Estudo descritivo-exploratório de um grupo desportivo-em torno da análise da coesão grupal e do desenvolvimento pessoal". Master's thesis, Instituições portuguesas -- UTL-Universidade Técnica de Lisboa -- -Faculdade de Motricidade Humana, 1999. http://dited.bn.pt:80/29036.
Pełny tekst źródłaGomes, Carolina Lugnani. "Impact of end-point temperature of different heat transfer processes in sensory profile of beef strip loin steaks = Impacto da temperatura final interna em diferentes processos de transferênncia de calor no perfil sensorial de contrafilé bovino". [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254241.
Pełny tekst źródłaTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Dois métodos de cocção (forno e chapa) e três temperaturas internas finais (65, 71 e 77°C) foram aplicados em contrafilé bovino (m. longissimus lumborum), com o objetivo de avaliar qual dos procedimentos proporciona a obtenção de um produto com perfil sensorial descritivo superior em relação à qualidade sensorial. As amostras de contrafilé, porção compreendida da 12º costela e a 2º vértebra lombar, de meias carcaças esquerdas de bovinos da raça Angus, da mesma idade e acabamento de gordura, foram coletadas e congeladas (-20ºC). Cada peça foi cortada em seis bifes de 2.54 cm, que foram embalados a vácuo e mantidos congelados. Os bifes foram distribuídos em seis tratamentos. Para a cocção, os bifes foram descongelados a 4°C por 24 horas antes das análises. As temperaturas internas foram monitoradas por meio de termopares inseridos no centro geométrico de cada bife. Para a perda de peso por cocção, houve interação significativa do método de cocção X temperatura interna final (p=0.002). O aumento da temperatura aumentou constantemente as perdas por cocção em ambos os métodos de cocção, de 65ºC para 77ºC. A 65ºC e 71ºC as perdas por cocção foram similares entre forno e chapa, enquanto a 77ºC, as amostras assadas no forno tiveram as maiores perdas, provavelmente devido ao longo tempo de preparo. Para a força de cisalhamento, não houve interação do método de cocção X temperatura interna final (p=0.54). Os bifes preparados a 65°C e 71ºC tiveram menores valores de WBSF (p<0,05), enquanto que aqueles preparados a 77°C tiveram valores maiores (p<0,05). Na análise de aceitação, a aparência, o aroma e o sabor tiveram maior aceitação nas amostras preparadas no forno elétrico em temperaturas mais altas, entretanto a maciez e a suculência tiveram maior aceitação nas amostras preparadas em temperaturas mais baixas, independente do método de cocção. Os bifes grelhados na chapa elétrica a 65°C foram melhores, porque proporcionaram a obtenção de uma amostra com aceitação significativamente superior em relação a todas as características sensoriais analisadas. Na Análise Descritiva Quantitativa, os bifes do forno e da chapa a 65°C foram principalmente caracterizados pelos atributos de aroma e sabor de sangue, sabor metálico, suculência, maciez, suculência aparente e cor interna vermelha. Na análise tempo-intensidade, a Imáx do estímulo maciez e suculência foi significativamente maior (p<0,05) no forno elétrico em relação à chapa elétrica. E em relação às temperaturas a Imáx das amostras submetidas a 65 e 71ºC não diferiram (p>0,05), mas diferiram (p<0,05) das amostras a 77ºC. O Ttot não foi diferente (p>0,05) para as amostras nos métodos de cocção e nas temperaturas internas finais para os estímulos de maciez e suculência. Portanto sugere-se que as diferenças encontradas pelos assessores na maciez e suculência das amostras, foram percebidas somente a primeira mordida (Imáx). E durante a mastigação até a fase de deglutição (Ttot) não variaram, indicando que as amostras permaneceram igualmente homogêneas em relação aos dois atributos após a primeira mordida
Abstract: Two cooking methods (oven and griddles) and three end-point temperatures (65, 71 and 77°C) were applied in beef strip loin (m. longissimus lumborum), to assess which of the procedures provides a product with superior descriptive sensory profile in order to the sensory quality. Strip loin samples with the similar degree of fat thickness from the 12th rib to the second lumbar vertebra of the left side of the carcass of similarly age Angus steers were collected and frozen (-20ºC). Each piece was cut into six 2.54 cm thick steaks. The steaks remained vacuum packed and frozen. For cooking, the steaks were thawed at 4°C for 24 hours. The internal temperatures were monitored by thermocouples inserted in the geometric center of each steak. The interaction between cooking method and end-point temperature had a significant (P=0.002) impact on cooking loss. The increasing end-point temperature, constantly increase levels of cooking loss in both cooking methods, from 65ºC to 77ºC. At 65ºC and 71ºC the cooking loss were similar between oven and griddle, while at 77ºC the oven had the great loss, probably due to the long cooking. The interaction between cooking method and end-point temperature did not significantly impact (P=0.54) shear force. The steaks prepared at 65°C and 71ºC had lower (P<0.05) shear force values, while those prepared at 77°C had higher values (P<0.05). In acceptance analysis of appearance, aroma and flavor, samples cooked in electric oven, at higher temperatures, had the greater acceptance, however the tenderness and juiciness had greater acceptance in samples prepared at lower temperatures, regardless the method of cooking. Steaks grilled on the counter-top griddles at 65°C yielded a sample with a significantly greater acceptability in terms of all of the sensory characteristics analyzed. For Descriptive Quantitative Analysis, steaks prepared in oven and griddles at 65°C were mainly characterized by a blood aroma and flavor, a metallic flavor, juiciness, initial tenderness, apparent juiciness and internal red color. In the time-intensity analysis, the Imax values for tenderness and juiciness stimuli was higher (P<0.05) for the samples subjected to the electric oven as compared to the electric griddles. Regarding the temperatures, although the Imax for tenderness and juiciness of the samples subjected to temperatures of 65 and 71ºC were not different (P>0.05), it differed (P<0.05) from the samples at 77ºC. The Ttot value was not different (P>0.05) for both cooking methods and end-point temperatures in relation to the stimuli tenderness and juiciness. It can be suggested that the differences on tenderness and juiciness found by the assessors were noted only at first bite (Imax). Perception of tenderness and juiciness during chewing to swallowing (Ttot) did not vary, indicating that the samples remained homogeneous for both attributes after the first bite
Doutorado
Consumo e Qualidade de Alimentos
Doutora em Alimentos e Nutrição
Lecuelle, Guillaume. "Analyse et modélisation de la Dominance Temporelle des Sensations à l'aide de processus stochastiques". Thesis, Bourgogne Franche-Comté, 2019. http://www.theses.fr/2019UBFCK031/document.
Pełny tekst źródłaTemporal Dominance of Sensations (TDS) is a technique to measure temporal perception of food product during tasting. For a panelist, it consists in choosing in a list of attributes which one is dominant at any time. This work aims to model TDS data with a stochastic process and proposes to use semi-Markov processes (SMP), a generalization of Markov chains which allows dominance durations to be modeled by any type of distribution. The model can then be used to compare TDS samples based on likelihood ratio. Because probabilities of transition from one attribute to another one can also depend on time, we propose to model TDS by period and we propose a method to select optimally the number of periods and the frontiers between periods. Graphs built upon the stochastic pattern can be plotted to represent main chronological transitions between attributes. Finally, this work introduces new statistical models based on finite mixtures of semi-Markov processes in order to derive consumer segmentation based on individual differences in temporal perception of a product.The methods are applied to various TDS datasets: chocolates, fresh cheeses and Gouda cheeses. Results show that SMP modeling gives new information about temporal perception compared to classical methods. It particularly emphasizes the existence of several perceptions for a same product in a panel, whereas classical methods only provide a mean panel overview. Furthermore, as far as we know, this work is the first one that considers mixtures of semi-Markov processes
Costa, João Carlos Viana Cunha. "Inteligência geral e conhecimento específico no Futebol : Estudo comparativo entre inteligência geral e o conhecimento específico em jovens federados de diferentes níveis competitivos". Master's thesis, Universidade do Porto. Reitoria, 2001. http://hdl.handle.net/10216/9930.
Pełny tekst źródłaA investigação actual vem realçando a importância dos processos cognitivos nas acções realizadas no âmbito dos Jogos Desportivos Colectivos, em virtude das características complexas da sua intervenção. Entre os requisitos considerados fundamentais, o conhecimento específico da modalidade parece possuir um peso importante na performance desportiva. Contudo, a existência dum elevado nível de conhecimento poderá não garantir uma elevada prestação, se os caminhos de circulação de informação não estiverem optimizados e se o jogador não for capaz de adaptar e reordenar a sua intervenção em cada momento de jogo.No âmbito da avaliação do conhecimento específico em Jogos Desportivos Colectivos, os protocolos têm privilegiado, simultaneamente, a análise da prontidão e da qualidade da resposta, através de inquéritos de resposta múltipla.No presente estudo pretende-se analisar e comparar a forma como a inteligência geral dos jogadores de Futebol e o seu conhecimento específico do jogo se relacionam. Mais especificamente, pretende-se: avaliar e comparar a Inteligência geral e o conhecimento específico do jogo em jovens praticantes de Futebol segundo os respectivos estatutos posicionais e nível competitivo; e contrastar a percepção do treinador, face à capacidade de decisão e ao conhecimento específico do jogo dos seus jogadores, com os resultados obtidos pelos seus jogadores nos testes de inteligência geral e do conhecimento específico do jogo.Para tal, foram utilizados o teste de atenção de Toulouse-Piéron, o teste das figuras Idênticas de Thurstone e as Matrizes Progressivas de Raven, para avaliar os processos cognitivos gerais dos jovens Futebolistas, bem como o protocolo de avaliação do conhecimento específico do jogo construído por Mangas (1999) e aperfeiçoado por Correia (2000). Estes instrumentos foram aplicados a uma amostra de 44 praticantes federados de futebol de diferentes níveis competitivos, com uma média de idades de 16.00±0.53 para o grupo de nível competitivo ...
Costa, João Carlos Viana Cunha. "Inteligência geral e conhecimento específico no Futebol : Estudo comparativo entre inteligência geral e o conhecimento específico em jovens federados de diferentes níveis competitivos". Dissertação, Universidade do Porto. Reitoria, 2001. http://hdl.handle.net/10216/9930.
Pełny tekst źródłaA investigação actual vem realçando a importância dos processos cognitivos nas acções realizadas no âmbito dos Jogos Desportivos Colectivos, em virtude das características complexas da sua intervenção. Entre os requisitos considerados fundamentais, o conhecimento específico da modalidade parece possuir um peso importante na performance desportiva. Contudo, a existência dum elevado nível de conhecimento poderá não garantir uma elevada prestação, se os caminhos de circulação de informação não estiverem optimizados e se o jogador não for capaz de adaptar e reordenar a sua intervenção em cada momento de jogo.No âmbito da avaliação do conhecimento específico em Jogos Desportivos Colectivos, os protocolos têm privilegiado, simultaneamente, a análise da prontidão e da qualidade da resposta, através de inquéritos de resposta múltipla.No presente estudo pretende-se analisar e comparar a forma como a inteligência geral dos jogadores de Futebol e o seu conhecimento específico do jogo se relacionam. Mais especificamente, pretende-se: avaliar e comparar a Inteligência geral e o conhecimento específico do jogo em jovens praticantes de Futebol segundo os respectivos estatutos posicionais e nível competitivo; e contrastar a percepção do treinador, face à capacidade de decisão e ao conhecimento específico do jogo dos seus jogadores, com os resultados obtidos pelos seus jogadores nos testes de inteligência geral e do conhecimento específico do jogo.Para tal, foram utilizados o teste de atenção de Toulouse-Piéron, o teste das figuras Idênticas de Thurstone e as Matrizes Progressivas de Raven, para avaliar os processos cognitivos gerais dos jovens Futebolistas, bem como o protocolo de avaliação do conhecimento específico do jogo construído por Mangas (1999) e aperfeiçoado por Correia (2000). Estes instrumentos foram aplicados a uma amostra de 44 praticantes federados de futebol de diferentes níveis competitivos, com uma média de idades de 16.00±0.53 para o grupo de nível competitivo ...
Schaefer, Martina Christina Marion. "The interaction between speech perception and speech production: implications for speakers with dysarthria". Thesis, University of Canterbury. Communication Disorders, 2013. http://hdl.handle.net/10092/8610.
Pełny tekst źródłaFeng, Shimin. "Sensor fusion with Gaussian processes". Thesis, University of Glasgow, 2014. http://theses.gla.ac.uk/5626/.
Pełny tekst źródłaJohnston, Brian. "Electrochemical silver sensors for photographic processes". Thesis, Durham University, 1998. http://etheses.dur.ac.uk/4903/.
Pełny tekst źródłaFuentes, Espinoza Alejandro. "Vin, réchauffement climatique et stratégies des entreprises : comment anticiper la réaction des consommateurs ?" Thesis, Bordeaux, 2016. http://www.theses.fr/2016BORD0150/document.
Pełny tekst źródłaIt’s commonly accepted that global warming will have important consequences formany vineyards throughout the world, with impacts on wine production, on grape quality andtherefore on wines quality. In Bordeaux and other regions, warming is partly the cause of achange in the chemical composition of the grapes harvested under conditions of excessivematurity. The wines resulting from their vinification are richer in alcohol, less acidic andmarked by aromatic characteristics reminiscent wines produced in warmer and dryer latitudes.In this context, global warming will involve important economic stakes in wine consumption,and it may be useful to know the capacity of consumers to accept these wines durably. Theobjective of this thesis work is both forward-looking in relation to global warming and itsconsequences on wines quality and at the same time on the sustainable match between supplyand demand.The analysis methodology is an experimental market coupled with a sensory analysis.Experiences with consumers showed the influence of the characteristics of global warmingwines on consumer’s preferences and the wines valorisation on the market. Finally, the resultsshow that consumers have differentiated valorizations for oenological processes aimed atcorrecting the negative effects of global warming
Pairin, Hongsoongnern. "Understanding the sensory characteristics of fresh and processed tomatoes using descriptive sensory analysis". Diss., Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/261.
Pełny tekst źródłaRyu, Jong Eun. "Nanomanufacturing processes for biofuel cells and sensors". Diss., Restricted to subscribing institutions, 2009. http://proquest.umi.com/pqdweb?did=1997615321&sid=1&Fmt=2&clientId=1564&RQT=309&VName=PQD.
Pełny tekst źródłaAndry, Soucila. "Emergence de la parole chez des enfants paralysés cérébraux et pathologies associées". Thesis, Strasbourg, 2017. http://www.theses.fr/2017STRAC044/document.
Pełny tekst źródłaIn this research on the emergence of speech among children with cerebral palsy, whose pathology is motor disorders, our epistemological approach lies within theories that help to understand general cognitive development, based on the neurobiological functioning of the brain, and also on motor biomechanical and sensory processes involved in speech production. ln our study, we hypothesized the existence of a correlation between the development of swallowing-mastication and the emergence of speech. Underlying this correlation would be the development of control of the mandible, as well as that of the articulators of the orofacial sphere (tongue, lips, velum and epiglottis). The main experimental results show that despite their pathologies, these children follow preferential trends observed in all "valid" children, with the production of a new associative pattern that appears, including labial and coronal sounds. ln addition, our study indicates that grasping and food intake, through ils diversity, as well as its texture, would favour the development of prelinguistic and linguistic maturity in these children. Moreover, we posit that children with eating disorders, corresponding to primary eating disorders, will tend to develop secondary eating disorders that will lead to speech disorders
Alvarado, Pérez Miriam. "Development of Flexible Gas Sensors Based on Additive Fabrication Processes". Doctoral thesis, Universitat Rovira i Virgili, 2020. http://hdl.handle.net/10803/669439.
Pełny tekst źródłaLos sensores de gas se utilizan para monitorear ambientes interiores y exteriores. Algunas aplicaciones comunes son para medir: el nivel de contaminantes en las calles, los gases liberados por los escapes industriales y de automóviles, los gases en la minería, el contenido de alcohol en la sangre a través del aliento exhalado, etc. A medida que crece el campo de aplicación de los sensores de gas, se hace necesario adaptar los sensores de gas a nuestros dispositivos y pertenencias diarias. Se requieren materiales mecánicamente flexibles y resistentes para fabricar los sensores de gas flexibles. Además de las pruebas de detección de gas, la resistencia a la flexión de los sensores debe probarse para llamar “flexible” a un sensor. El objetivo principal de esta tesis es fabricar sensores de gas flexibles a través de procesos aditivos utilizando óxidos metálicos como materiales sensibles. Los sensores de gas flexibles se fabricaron utilizando un sustrato polimérico flexible (Kapton). Los diferentes procesos empleados fueron compatibles con la temperatura de la temperatura de funcionamiento del sustrato. Entre las técnicas empleadas están la plantilla, la serigrafía, la inyección de tinta, AA-CVD. Además, se realizaron procesos superficiales para mejorar la adhesión de los óxidos metálicos al sustrato polimérico. La flexibilidad de los sensores se probó realizando una prueba de flexión cíclica.
Gas sensors are used to monitor indoor and outdoor environments. Some common applications are to measure: the level of pollutants in the streets, the gases liberated by industrial and car exhausts, gases in mining, blood alcohol content through the exhaled breath, etc. As the field of application for gas sensors is growing, it becomes necessary to adapt the gas sensors to our daily devices and belongings. This requires mechanically flexible and resistant materials to fabricate the flexible gas sensors. In addition to gas sensing tests, the resistance to bending of the sensors should be tested to call a sensor flexible. The main objective of this thesis is to fabricate flexible gas sensors through additive processes using metal oxides as sensitive materials. The flexible gas sensors were fabricated using a flexible polymeric substrate (Kapton). The different processes employed were compatible with the temperature of the operating temperature of the substrate. Among the techniques employed are stencil, screen-printing, inkjet-printing, AA-CVD. Also, surface processes were performed to improve the adhesion of the metal oxides to the polymeric substrate. The flexibility of the sensors was tested by performing a cyclical bending test.
Foina, Aislan Gomide. "Monitoração de rede de sensores com transponders". Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/3/3140/tde-08052007-163603/.
Pełny tekst źródłaThis paperwork presents the results obtained with the development of a system capable of establishing a proper control of information flow and supervision of a sensors network. The system characterizes itself due to its great flexibility degree by having a devices communication layer, a business management layer to do the process flow control, a man-machine interface and interface with other systems layer. The devices communication layer is responsible for the interface between other devices and the system core, integrating in a transparent way, different equipment, technologies and manufactures. The user\'s interface was designed in a single module to facilitate modifications without compromising the system\'s general functioning. The interface with other systems is made throughout communication drivers, allowing any type of integration. The system core makes a control of all events, process flow and alarm generation, as well as receiving and sending information from the devices layer and interface layer. The several interface layers and its implementation are described analyzing the system\'s possible applications along with a case study of loading discharge in a bulk process control at Santos Port using RFID technology. The results obtained with this application are described and prove the practical utility of the system. Some necessary basic concepts to understand this project are presented initially as: distributed systems, web service structure, XML language and technologies subjected to integration with the system.
Cechelero, Gustavo Sampaio e. Silva. "Sensores eletroquímicos para detecção de íons e medida de pH baseados em filmes de silício poroso". Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/3/3140/tde-04072007-152612/.
Pełny tekst źródłaThis work was done focused on contributing to the technologic development of electrochemical sensors employed in ions detection, specifically, hydrogen ions (H+). At the first part of the work, the H+ electrochemical sensors review is showed and discussed; mainly of the ion sensitive devices know as ISFET device (Ion Sensitive Field Effect Transistor). The work was focused in the purpose of fabrication and functional characterization of a modified electrode with methylene blue molecules based on porous silicon technology. The results obtained with this work showed that macroporous silicon films modified with methylene blue act as work electrodes with high electron transference rate, allowing their application in electrochemical sensor devices using cyclic voltammetry technique. The cyclic voltammetry experimental results of this electrode showed high sensibility to pH changes of the solution, parameter related to the H+ ion concentration. The sensor response was monitored by the intensity of peak current and peak potential position of the redox reaction of methylene blue molecules on modified porous silicon electrode. The modified electrodes with methylene blue on microporous silicon films showed a high electric resistance, making impossible their application as sensors employing the cyclic voltammetry technique. However, due to their high specific surface (600 m2/cm3), these electrodes were applied to ion detection through the electrochemical impedance technique. The results achieved with the porous silicon electrodes modified with methylene blue open great perspectives of application in biosensors and DNA Chips.
Osborne, Michael A. "Bayesian Gaussian processes for sequential prediction, optimisation and quadrature". Thesis, University of Oxford, 2010. http://ora.ox.ac.uk/objects/uuid:1418c926-6636-4d96-8bf6-5d94240f3d1f.
Pełny tekst źródłaAntoniou, Michalis. "Localisation of wireless sensor nodes in confined industrial processes". Thesis, University of Manchester, 2013. https://www.research.manchester.ac.uk/portal/en/theses/localisation-of-wireless-sensor-nodes-in-confined-industrial-processes(74bd1acf-5e09-4daf-91ee-a82cb0263a6d).html.
Pełny tekst źródłaVatani, Morteza. "Additive Manufacturing of Stretchable Tactile Sensors: Processes, Materials, and Applications". University of Akron / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=akron1436202948.
Pełny tekst źródłaDementyev, Alexander. "Verbesserung der Performance von virtuellen Sensoren in totzeitbehafteten Prozessen". Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2014. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-156573.
Pełny tekst źródłaModel-based virtual sensors allow the measurement of parameters critical for process quality where a direct measurement is too expensive or not at all possible. For the adaptive virtual sensors built after data-driven method (e.g., by use of an ANN model) there is a problem of the prediction stability. Current solutions attempt to solve this problem only for a few ANN types and require a very high development effort. In this dissertation a new method for the solution of this problem is suggested, which is valid for a wide class of the ANNs and requires no high development effort. The new method was tested on real application examples and has delivered very good results. For the non-adaptive virtual sensors a simple adaptation mechanism was suggested. This technique allows the control of dead-time and time-variant processes in closed loop. Besides, in comparison to other control strategies the comparable results were achieved with smaller development effort
Carvalho, Daniel Orquiza de. "Desenvolvimento de processos de fabricação de dispositivos óptico integrados em tecnologia de silício para aplicação em sensoriamento". Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/3/3140/tde-19092012-170421/.
Pełny tekst źródłaThe main goals of this thesis are: the study and improvement of different geometrical and fabrication process parameters of Anti-Resonant Reflecting Optical Waveguides (ARROWs), aiming at reducing the propagation losses; and the design, fabrication and characterization of integrated optics sensors using the improved processes. The studied parameters were: the materials used as anti-resonant layers, the thickness of these layers, the rib height and the sidewall roughness (SWR), which is considered the most critical parameter with respect to propagation losses in the fabrication process used in this work. The materials used in the fabrication of ARROW waveguides over silicon substrate were silicon oxynitride (SiOxNy) films deposited by PECVD at 320°C, SiO2 films, thermally grown at 1200°C and TiOxNy films deposited by the reactive magnetron sputtering technique. The definition of the sidewalls of these waveguides was performed by Reactive Ion Etching (RIE) and conventional photolithographic techniques. The characterization techniques used were: propagation loss measurements, using the top view technique and modal analysis. The main contribution of this work was the proposition of an alternative fabrication process where pedestals are used in order to define the sidewalls before deposition of the core of the ARROW waveguides. This process allowed significant reduction of losses and cutoff of higher modes at widths of 6 µm. Finally, with the waveguides and improved processes two different types of optical sensors were fabricated: refractometric sensors based on Mach-Zehnder interferometer (IMZ) and humidity sensors based on evanescent field absorption using polypyrrole polymer (PPy). The characterization results of IMZ based sensors showed that, although a sensor response has been observed in terms of change of output power with variation of the external medium\'s refractive index, this variation is possibly being influenced by multimode interference resulting from limitations in the fabrication process. This significantly reduces the sensitivity with respect to designed values. The humidity sensors show a significant variation in output power for relative humidity values around 70%, allowing its use in different applications, such as in food industry and in air quality monitoring.
Aiyar, Avishek R. "Microfabrication of a MEMS piezoresistive flow sensor - materials and processes". Thesis, Atlanta, Ga. : Georgia Institute of Technology, 2008. http://hdl.handle.net/1853/24696.
Pełny tekst źródłaSchühli, Luciano Alcindo. "Monitoramento de operações de retificação usando fusão de sensores". Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/18/18140/tde-07042008-130554/.
Pełny tekst źródłaThe present study deals with an experimental analysis of a monitoring system based on a sensor fusion strategy applied to a cylindrical grinding machine. It comprises a fusion of the power and acoustic emission signals and has as main goal to obtain the FAP (Fast Abrasive Power) using the method developed by Valente (2003). Initially, the power and acoustic emission signals were captured under operational dysfunction conditions during the grinding process (stock imperfection, collision, unbalancing e vibration). Then, based on these signals, the FAP parameter was generated and its capability in characterizing operational dysfunctions evaluated against the performance of an individual analysis of the power and acoustic emission signals. For this analysis, FAP and acoustic maps plus plots showing the FAP signals vs. working time were implemented. The experimental data revealed that the FAP presents a faster response than the power signal and a slightly dumped response when compared against the acoustic signal. The signal level of the FAP is similar to the power signal and is homogenous during the machining process. On contrary to the FAP, the acoustic emission signal may be affected by parameters that are not related to the tool-workpiece interactions, workpiece geometry and sensor positioning. The dynamic response of FAP is reliable and linked to the energy of the system. Finally, it should be highlightened that the monitoring system based on the FAP parameter presents low complexity in both implementation and execution. Such characteristics are superior to those observed when using either the power or acoustic emission signals and highly valuable in a system designed to monitor grinding processes.
Han, Liqing. "Physical and sensory properties of oat cakes /". free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1418026.
Pełny tekst źródłaPereira, Rodrigo Solano. "Estudo de sensores baseados em luminescência eletroquímica (ECL) sem marcadores". Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/3/3140/tde-22032017-095002/.
Pełny tekst źródłaThis research presents the development of a electrochemioluminescence (ECL) based sensor aimed to detect phenothiazine in physiologic solutions. To develop this sensor, three materials were used, being glass carbon, gold and indium-tin oxide (ITO) for the working electrode of the sensor. The working electrode was modified by the deposition of a composite thin film of TiO2/nafion in its surface. Each material then was compared in terms of the ECL signal intensity between themselves and data from previous researches. The novelty presented in this work is the use of gold and ITO as base materials for the working electrode of the sensor. Also, as a novelty, this research presents a study of the influence of the film thickness over the ECL signal intensity. This thesis presents studies concerning the optimization of the TiO2/nafion film and the influence of the working electrode material, aiming to produce the best possible sensor for phenothiazine in physiological solutions. ECL based sensor are often used today due to their great selectivity and sensibility. They are mainly used for detecting macromolecules, such as DNA and proteins in physiologic solutions. Phenothiazine is an interesting substance because its derivatives are commonly used on pharmaceutical drugs used to treat phycological diseases, such as depression and schizophrenia.
Williams, Mark. "Dynamique de l’excitabilité corticale dans l’épilepsie-absence et intégration sensorielle Integrative properties and transfer function of cortical neurons initiating absence seizures in a rat genetic model Building Up Absence Seizures in the Somatosensory Cortex: From Network to Cellular Epileptogenic Processes". Thesis, Sorbonne université, 2018. http://www.theses.fr/2018SORUS608.
Pełny tekst źródłaAn epileptic seizure results from the sudden occurrence of abnormally intense, rhythmic and synchronous neuronal activity, in a more or less broad region of the central nervous system. The clinical consequences are extremely varied, depending on the affected brain areas and the duration of the seizures, ranging from brief localized muscular twitches to a complete loss of consciousness, potentially associated with convulsions. Absence epilepsy is a generalised epilepsy of genetic origin, mostly affecting children of school age. During absence attacks, children experience a suspension of conscious processes in all their dimensions, including an interruption of conscious perceptions. These symptoms are correlated with bilateral spike-wave discharges (SWD) in the electroencephalograms (EEGs). The pathophysiological mechanisms underlying the alteration of consciousness during absences remain the subject of an intense debate, opposing functional dysfunctions on large scale neural networks to a filtering of sensory information by epileptic oscillations. During my PhD research, I explored the alternative, but not exclusive, hypothesis of a dynamic dysfunction in sensory integration processes within primary thalamo-cortical circuits. Given that multi-scale electrophysiological investigations cannot be conducted in epileptic children, I used a genetic model prsenting a strong homology with the human pathology: the Genetic Absence Epilepsy Rat from Strasbourg (GAERS).By combining in vivo electrocorticographic (ECoG) and intracellular recordings in the primary somatosensory cortex (S1), previously identified as the site of seizure initiation, I first analysed the integrative properties and excitability of S1 pyramidal neurons, during and in between seizures, and compared them to those measured in homologous neurons from non-epileptic rats. I showed that these neurons exhibit a higher excitability during inter-ictal periods, expressed as an increased firing response to excitatory stimuli of increasing intensity, as well as an exacerbated tendency to depolarize following a hyperpolarization of large amplitude, suggesting an augmented cationic current h. During seizures, the same neurons showed specific changes in their membrane excitability, according to the spike or wave component in the corresponding ECoG. The spike component was associated with increased current-evoked firing and a decreased membrane resistance. Conversely, the wave was correlated with an increase in membrane resistance and a decrease in excitability. These dynamic changes in neuronal integrative properties suggest an instability of cortical responses during the spike-wave epileptic cycle that could "scramble" sensory signals during seizures. I tested this hypothesis by analysing the sensory responses of cortical neurons, and corresponding thalamo-cortical neurons, to stimulations applied to contralateral whiskers. Although synaptic responses induced in S1 neurons by sensory stimuli were not globally impaired during seizures, they were larger and more likely to trigger action potentials during wave compared to the spike component. This relative increase in neuronal responsiveness during the ECoG wave probably results from the previously described increase in membrane resistance, an augmented driving force of glutamatergic synaptic currents and a higher probability of action potentials discharge in the corresponding thalamic neurons during this component. My doctoral research indicates that sensory inputs processing persists in the thalamo-cortical circuits during SWDs, but that the alternation of the spike and wave components introduces a strong instability of the neuronal responses during seizures. This new pathophysiological mechanism could contribute to the inability to generate a conscious, stable and effective, perception during generalised epileptic seizures
Iwaki, Takuya. "Wireless Sensor Network Scheduling and Event-based Control for Industrial Processes". Licentiate thesis, KTH, Reglerteknik, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-237527.
Pełny tekst źródłaQC 20181029
Cann, Maria. "Laser ablation processes of silver nanowire transparent conductors for capacitive touch sensors". Thesis, University of Surrey, 2016. http://epubs.surrey.ac.uk/811003/.
Pełny tekst źródłaLiebfried, Oliver. "The Investigation of Electromagnetic Processes in Electromagnetic Launchers Using Colossal Magnetoresistance Sensors". Doctoral thesis, Lithuanian Academic Libraries Network (LABT), 2011. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2011~D_20110615_180000-02329.
Pełny tekst źródłaPagrindiniai bėgių tipo elektromagnetinių svaidyklių technologijos uždaviniai yra susiję su daugybe fizikinių reikinių, vykstančių sviedinio kontaktų sąlyčio su bėgiais riboje. Todėl elektromagnetinių procesų, atsirandančių dėl didelių elektros srovės tankių ir slydimo greičių tyrimas yra svarbus šios srities uždavinys. Dėl magnetinės difuzijos ir greito sviedinio judėjimo, srovė koncentruojasi galinėje kontakto dalyje, kuri dėl stipraus Joule šilimo greitai susidėvi, o tai apriboja svaidyklės efektyvumą. Disertacijoje pateikiami magnetinio lauko difuzijos tyrimai bėgių tipo svaidyklėse panaudojant specialius jutiklius magnetinių laukų matavimui. Šie nauji jutikliai, pagaminti iš plonų La0,83Sr0,17MnO3 sluoksnių, pasižyminčių milžiniškos magnetovaržos (MM) reiškiniu (MM-B-skaliariniai jutikliai), buvo pritaikyti svaidyklėse, veikiančiose statiniame ir dinaminiame režime, esant dideliems elektromagnetinių triukšmų lygiams ir mechaniniams įtempiams. Darbo metu buvo nustatyta, jog šiais jutikliais galima išmatuoti stipraus magnetinio lauko impulso amplitudę, kai nėra žinoma šių laukų kryptis. Buvo ištirti nevienalyčių magnetinių laukų pasiskirstymai bėgiuose, atsirandantys dėl artumo efekto bei greičio skinefekto, sviediniui judant greičiau nei 1500m/s. Bandymai su įtvirtintu daugelio šepetėlių konstrukcijos sviediniu parodė, kad priekiniai šepetėliai, dėl nepakankamo Lorenco jėgos sukuriamo slėgio, gali pararasti elektrinį kontaktą su bėgiais.