DETERMINATION EXPERIMENTALE DE LA TEMPERATURE LE LONG DE LA PLAQUE ET DES PROFILS DE TEMPERATURE ET DE VITESSE DANS LA COUCHE LIMITE DE LA PLAQUE. ETUDE THEORIQUE TENANT COMPTE DES VARIATIONS DES CARACTERISTIQUES DE L'AIR AVEC LA TEMPERAUTRE (VISCOSITE, CONDUCTIVITE, MASSE VOLUMIQUE). ETUDE DE L'INFLUENCE DE LA PRESSION. DETERMINATION, EN FONCTION DU NOMBRE DE PRANDTL, D'UNE VALEUR LIMITE DU NOMBRE DE GRASHOF JUSQU'A LAQUELLE LA SOLUTION CLASSIQUE RESTE VALABLE.
This book addresses general information, good practices and examples about thermo-physical properties, thermo-kinetic and thermo-mechanical couplings, instrumentation in thermal science, thermal optimization and infrared radiation.
Introductory Biomechanics is a new, integrated text written specifically for engineering students. It provides a broad overview of this important branch of the rapidly growing field of bioengineering. A wide selection of topics is presented, ranging from the mechanics of single cells to the dynamics of human movement. No prior biological knowledge is assumed and in each chapter, the relevant anatomy and physiology are first described. The biological system is then analyzed from a mechanical viewpoint by reducing it to its essential elements, using the laws of mechanics and then tying mechanical insights back to biological function. This integrated approach provides students with a deeper understanding of both the mechanics and the biology than from qualitative study alone. The text is supported by a wealth of illustrations, tables and examples, a large selection of suitable problems and hundreds of current references, making it an essential textbook for any biomechanics course.
This addition to the Handbook series is presented in five sections. The first sections covers basic and applied science, including biomechanics, the physiologic demands of volleyball, conditioning and nutrition. The second section looks at the role of the medical professional in volleyball, covering team physicians, pre-participation examination, medical equipment at courtside and emergency planning. The third section looks at injuries - including prevention, epidemiology, upper and lower limb injuries and rehabilitation. The next section looks at those volleyball players who require special consideration: the young, the disabled, and the elite, as well as gender issues. Finally, section five looks at performance enhancement.
Offering a complete review for radiology residents and radiologic technologists preparing for certification, Review of Radiologic Physics, 5th Edition, by Dr. William F. Sensakovic, is a high-yield, efficient resource for today’s clinically focused exams. Now fully up to date, this edition covers x-ray production and interactions, projection and tomographic imaging, image quality, radiobiology, radiation protection, nuclear medicine, ultrasound, and magnetic resonance—all of the important physics information you need to understand the factors that improve or degrade image quality.
This volume presents the proceedings of an international symposium organized by the Getty Conservation Institute and the J. Paul Getty Museum. The first conference of its kind in twenty years, the symposium assembled an international group of conservators of painted panels, and gave them the opportunity to discuss their philosophies and share their work methods. Illustrated in color throughout, this volume presents thirty-one papers grouped into four topic areas: Wood Science and Technology, History of Panel-Manufacturing Techniques, History of the Structural Conservation of Panel Paintings, and Current Approaches to the Structural Conservation of Panel Paintings.
Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors, and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.
