Sökning: "Contraction Analysis."
Visar resultat 1 - 5 av 113 avhandlingar innehållade orden Contraction Analysis..
1. Biomechanical consequences of gait impairment at the ankle and foot : Injury, malalignment, and co-contraction
Sammanfattning : The human foot contributes significantly to the function of the whole lower extremity during standing and locomotion. Nevertheless, the foot and ankle often suffer injuries and are affected by many musculoskeletal and neurological pathologies. LÄS MER
2. Algorithms in data mining using matrix and tensor methods
Sammanfattning : In many fields of science, engineering, and economics large amounts of data are stored and there is a need to analyze these data in order to extract information for various purposes. Data mining is a general concept involving different tools for performing this kind of analysis. LÄS MER
3. Lp-contractivity of Semigroups Generated by Linear Partial Differential Operators
Sammanfattning : This thesis is devoted to the study of contraction semigroups generated by linear partial differential operators. It is shown that linear partial differential operators of order higher than two cannot generate contraction semigroups on (LP)N for p ∈ [1, oo) unless p = 2. LÄS MER
4. Electromyography and bite force studies of muscular function and dysfunction in masticatory muscles
Sammanfattning : Electromyographic (EMG) activity versus bite force was studied during a gradually increased isometric contraction up to maximal effort for patients with painful masseter muscles and referents. The masseter muscle, the anterior temporal muscle and the descending part of the trapezius muscle were chosen for the recordings. LÄS MER
5. The mechanisms controlling heat and mass transfer on frying of beefburgers
Sammanfattning : The aim of the present work was to gain better understanding of the mechanisms controlling heat and mass transfer during thermal processing of beefburgers. The effects of different factors such as the chemical composition and comminution of the meat raw material, the pan temperature and the meat patty diameter on the characteristics of heat and mass transfer were studied. LÄS MER