Sökning: "structuring"
Visar resultat 36 - 40 av 369 avhandlingar innehållade ordet structuring.
36. A Spectroscopic Study of Interfacial Films: Internal Structuring, Stability, and Hydration
Sammanfattning : Monolayers of molecules are capable of completely changing the nature of surfaces and their interactions with the surroundings despite their almost negligible thickness. In the research presented in this doctoral thesis the surface specific technique Vibrational Sum Frequency Spectroscopy (VSFS) was combined with the Langmuir trough to investigate various manifestations of monolayers, such as biomimetic membranes, mono methyl branched long chain fatty acids in contact with air, and hydrophobic silane monolayers in contact with water. LÄS MER
37. Patterns and structuring mechanisms in shallow water fish communities in Sweden
Sammanfattning : .... LÄS MER
38. Structuring and use of motion data for computer manikin work task simulations
Sammanfattning : Modelling and simulation of human motions are of great interest for a number of industrial applications such as ergonomics and production planning. Over time, efforts have been made to provide computerized human models with biomechanically accurate underlying skeleton and realistically rendered volumetric representation of muscles, skin, clothes, etc. LÄS MER
39. Factors structuring Fucus communities at open and complex coastlines in the Baltic Sea
Sammanfattning : This thesis deals with physical factors and biological interactions affecting the distribution of two fucoid species, Fucus vesiculosus and F. serratus, in the Baltic Sea. Studies have been carried out in two quite different environments: an archipelago, and an open rocky coast. LÄS MER
40. Structuring plant cell materials using pre-treatments. Effects on texture and carotenoid accessibility
Sammanfattning : A high consumption of fruits and vegetables is considered beneficial and to support good health. To promote higher fruit and vegetable intake, attractive and nutritious fruit- and vegetable-based ready-to-eat products should be available on the market. A key property of an attractive food product is a palatable texture. LÄS MER