Sökning: "Descriptive System"
Visar resultat 1 - 5 av 241 avhandlingar innehållade orden Descriptive System.
1. Norm-Regulation of Agent Systems : Instrumentalizing an algebraic approach to agent system norms
Sammanfattning : An architecture for norm-regulated multi-agent systems based on an algebraic approach to normative systems is instrumentalized and further developed. The core of the instrumentalization is a Prolog module, which together with a Java library can be used for creating client/server-based runtime systems. LÄS MER
2. Clean work, the pursuit of increased adherence to hand hygiene routines : a descriptive study
Sammanfattning : Healthcare-associated infections (HAI) are a problem in health care worldwide. In Sweden 7-8% of all patients treated in hospital suffer from an adverse event of varying severity, of which approximately 60,000 from a HAI. Proper hand hygiene is considered the single most important measure to reduce HAI. LÄS MER
3. De la théorie de la description à la description chez Julien Gracq
Sammanfattning : This thesis deals with some aspects of description in Julien Gracq’s fiction. These aspects are selected as a result of a double investigation. Firstly, the theory of description as it has taken form with the contributions of Barthes, Genette, Ricardou, Bal, Riffaterre, Hamon, Weinrich, Adam and Petitjean, Reuter, Molino, Brassart is presented. LÄS MER
4. Descriptive Types for XML Query Language Xcerpt
Sammanfattning : The thesis presents a type system for a substantial fragment of XML query language Xcerpt. The system is descriptive; the types associated with Xcerpt constructs are sets of data terms and approximate the semantics of the constructs.A formalism of Type Definitions, related to XML schema languages, is adopted to specify such sets. LÄS MER
5. Sensory quality of pork : Influences of rearing system, feed, genotype, and sex
Sammanfattning : Hampshire crosses of different genotype and sex were used to investigate the effects of rearing system, feed and handling on sensory quality, consumer preference and cooking loss. A selected and trained panel carried out descriptive tests. Two preference tests were carrieout by, in each case, 200 consumers. LÄS MER