منابع مشابه
Steaming on Convex Hulls
This is a sea story about using a simple classroom example to save a great deal of money, as well as to convince beginning Postgraduate Naval School operations research students—experienced, skeptical military officers—that mathematical analysis can yield immediate results. The application is planning a ship’s transit from one point to another in a fixed amount of time, given that the ship can ...
متن کاملThe Whirling Blade and the Steaming Cauldron
All rights reserved iii Acknowledgements The moral is, it hardly need be shown, All those who try to go it sole alone, Too proud to be beholden for relief, Are absolutely sure to come to grief. |Robert Frost With high spirits I undertook to thank the many people who have helped me during my graduate tenure at Caltech. I have had the opportunity and pleasure of meeting many very talented people ...
متن کاملEffect of Steaming on the Colour Change of Softwoods
The heat treatment of softwood (i.e. spruce, pine, fir, and larch) may result in significant colour changes. During this study Scots pine and spruce samples were steamed and analysed for their altered hue and lightness. Treatments included: 0 to 22 days of steaming time at a temperature range of 70 to 100°C. The outcome included a variety of colours between the initial hues and brownish tint. T...
متن کاملSlow steaming – a viable long-term option?
Background for slow steaming A combination of factors have led to the past two years becoming hugely challenging for certain sectors of the global merchant shipping industry. Th ese factors include: Th e downturn in the global economy, resulting in reduced transportation capacity demand Th e substantial global order book for new tonnage, a legacy from the boom years, resulting in record-high de...
متن کاملComparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as...
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ژورنال
عنوان ژورنال: ARJ – Art Research Journal / Revista de Pesquisa em Artes
سال: 2016
ISSN: 2357-9978
DOI: 10.36025/arj.v3i1.8432