12 resultados para 45F


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Sediment core logs from six sediment cores in the Labrador Sea show millennial-scale climate variability during the last glacial by recording all Heinrich events and several major Dansgaard-Oeschger cycles. The same millennial-scale climate change is documented for surface-water d18O records of Neogloboquadrina pachyderma (left coiled); hence the surface-water d18O record can be derived from sediment core logging by means of multiple linear regression, providing a paleoclimate proxy record at very high temporal resolution (70 yrs). For the Labrador Sea, sediment core logs contain important information about deep-water current velocities and also reflect the variable input of IRD from different sources as inferred from grain-size analysis, benthic d18O, the relation of density and p-wave velocity, and magnetic susceptibility. For the last glacial, faster deep-water currents which correspond to highs in sediment physical properties, occurred during iceberg discharge and lasted for a several centuries to a few millennia. Those enhanced currents might have contributed to increased production of intermediate waters during times of reduced production of North Atlantic Deep Water. Hudson Strait might have acted as a major supplier of detrital carbonate only during lowered sea level (greater ice extent). During coldest atmospheric temperatures over Greenland, deep-water currents increased during iceberg discharge in the Labrador Sea, then surface water freshened shortly after, while the abrupt atmospheric temperature rise happened after a larger time lag of >=1 kyr. The correlation implies a strong link and common forcing for atmosphere, sea surface, and deep water during the last glacial at millennial time scales but decoupling at orbital time scales.

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This work deals with the research and development of a Pulse Width Programmable Gain Integrating Amplifier. Two Pulse Width Programmable Gain Amplifier architectures are proposed, one based on discrete components and another based on switched capacitors. From the operating requirements defined for the study, parameters are defined and simulations are carried out to validate the architecture. Subsequently, the circuit and the software are developed and tested. It is performed the evaluation of the circuits regarding the two proposed architectures, and from that, an architecture is selected to be improved, aiming the development of an integrated circuit in a future work.

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This works sheds light on the technical challenges regarding the use of extended techniques at the piece “Traçado Íntimo e Hesitante” by Bruno Angelo and the use of some of these techniques in the cello initiation. The main goal of the research is to provide cellists interested in the performance of the piece with ideas to surpass the technical difficulties as well as to introduce new ideas of using sound materials of contemporary music in the beginner cello teaching.

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Synchronous machines, widely used in energy generation systems, require constant voltage and frequency to obtain good quality of energy. However, for large load variati- ons, it is difficult to maintain outputs on nominal values due to parametric uncertainties, nonlinearities and coupling among variables. Then, we propose to apply the Dual Mode Adaptive Robust Controller (DMARC) in the field flux control loop, replacing the tradi- tional PI controller. The DMARC links a Model Reference Adaptive Controller (MRAC) and a Variable Structure Model Reference Adaptive Controller (VS-MRAC), incorpora- ting transient performance advantages from VS-MRAC and steady state properties from MRAC. Moreover, simulation results are included to corroborate the theoretical studies.

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Proper holding temperatures will ensure that Time/Temperature Control for Safety foods are not in the temperature danger zone (between 45°F and 130°F) while food items are held for further preparation and/or consumption. Hot foods must be maintained at or above 130°F. Cold foods must be maintained at or below 45°F. It also contains a holding temperature log template for use in restaurants.

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Proper holding temperatures will ensure that Time/Temperature Control for Safety foods are not in the temperature danger zone (between 45°F and 130°F) while food items are held for further preparation and/or consumption. Hot foods must be maintained at or above 130°F. Cold foods must be maintained at or below 45°F. It also contains a holding temperature log template for use in restaurants.

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Proper cooling temperatures will prevent microbial growth by helping limit the time that food is exposed to the temperature danger zone. After cooking or heating, Time/Temperature for Safety (TCS) foods must be cooled quickly: From 130°F to 70°F within 2 hours, and From 70°F to 45°F within 4 hours. This sheet also contains a rapid cooling temperature log template.

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Proper cooling temperatures will prevent microbial growth by helping limit the time that food is exposed to the temperature danger zone. After cooking or heating, Time/Temperature for Safety (TCS) foods must be cooled quickly: From 130°F to 70°F within 2 hours, and From 70°F to 45°F within 4 hours. This sheet also contains a rapid cooling temperature log template.