972 resultados para POLARIZATION PHENOMENA
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Enlarged from articles contributed to Scribner's magazine. cf. Pref.
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Running title: Electrode potentials.
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Mode of access: Internet.
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Mode of access: Internet.
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Includes bibliographical references (p. 94) and index.
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Buchanan, under the pseudonym of Thomas Maitland, contributed to the Contemporary review, October 1871, p. 334-350, an article entitled "The fleshly school of poetry: Mr. D.G. Rossetti." Rossetti replied in the Athenæum, December 16, 1871 (cf. issue for December 30) Others entered into the controversy, and Buchanan, by way of rejoinder, elaborated his article in pamphlet form so as to include an attack upon other contemporary poets. cf. Athenæum, May 25, 1872.
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Mode of access: Internet.
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"The material ... is partly a preprint of selected pages from The American ephemeris and nautical almanac."
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Mode of access: Internet.
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Mode of access: Internet.
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Mode of access: Internet.
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Mode of access: Internet.
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"Issued October 1981."
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This paper discusses methods for the optical teleportation of continuous-variable polarization states. We show that using two pairs of entangled beams, generated using four squeezed beams, perfect teleportation of optical polarization states can be performed. Restricting ourselves to three squeezed beams, we demonstrate that polarization state teleportation can still exceed the classical limit. The three-squeezer schemes involve either the use of quantum nondemolition measurement or biased entanglement generated from a single squeezed beam. We analyze the efficacies of these schemes in terms of fidelity, signal transfer coefficients, and quantum correlations.
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The use of modulated temperature differential scanning calorimetry (MTDSC) has provided further insight into the gelatinisation process since it allows the detection of glass transition during gelatinisation process. It was found in this work that the glass transition overlapped with the gelatinisation peak temperature for all maize starch formulations studied. Systematic investigation on maize starch gelatinisation over a range of water-glycerol concentrations with MTDSC revealed that the addition of glycerol increased the gelatinisation onset temperature with an extent that depended on the water content in the system. Furthermore, the addition of glycerol promoted starch gelatinisation at low water content (0.4 g water/g dry starch) and the enthalpy of gelatinisation varied with glycerol concentration (0.73-19.61 J/g dry starch) depending on the water content and starch type. The validities of published gelatinisation models were explored. These models failed to explain the glass transition phenomena observed during the course of gelatinisation and failed to describe the gelatinisation behaviour observed over the water-glycerol concentrations range investigated. A hypothesis for the mechanisms involved during gelatinisation was proposed based on the side chain liquid crystalline polymer model for starch structure and the concept that the order-disorder transition in starch requires that the hydrogen bonds (the major structural element in the granule packing) to be broken before the collapse of order (helix-coil transition) can take place. (C) 2004 Elsevier Ltd. All rights reserved.