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Espansione dell'umidità in blocchi ceramici incorporati con residui

Espansione dell'umidità in blocchi ceramici incorporati con residui

Ana Maria Gonçalves Duarte Mendonça; Valter F Sousa Neto; Camila G Luz Nunes

Edizioni Sapienza
2024
pokkari
L'UPE il fenomeno che subiscono i materiali ceramici a contatto con l'acqua in forma liquida o di vapore. Questa espansione dovuta all'adsorbimento dell'acqua superficiale nelle fasi vetrose, amorfe e cristalline, causando un aumento delle dimensioni e la fessurazione dei pezzi, compromettendo la struttura e portando potenzialmente al collasso. In questo studio sono state utilizzate masse incorporate con caolino e scarti di granito per la preparazione di blocchi e piastrelle di ceramica, con l'obiettivo di studiare l'EPU. I campioni sono stati formati per estrusione e cotti a temperature di 800 , 900 e 1000 C. Dopo la cottura, sono state determinate le propriet fisico-meccaniche e l'EPU. stato osservato che i corpi ceramici della composizione con il pi alto contenuto di residui di granito tendevano a ridurre l'UPE, soprattutto a temperature superiori a 1000 C, mentre quelli con il pi alto contenuto di residui di caolino fornivano valori di UPE pi elevati, soprattutto a temperature pi basse.
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The Political Integration of Ethnic Minorities in Britain

The Political Integration of Ethnic Minorities in Britain

Anthony F. Heath; Stephen D. Fisher; Gemma Rosenblatt; David Sanders; Maria Sobolewska

Oxford University Press
2013
sidottu
Britain has become increasingly diverse over the last fifty years and she has been fortunate to attract relatively highly educated immigrants with democratic values and positive perceptions of the British political system. But Britain's ethnic minorities have suffered prejudice, harassment and discrimination, while politicians increasingly argue that they have failed to integrate adequately into British society and accuse them of leading separate lives. In this book we set out to explore the extent and nature of the political rather than the economic integration of Britain's growing ethnic minority population. We consider what ethnic minorities in Britain think about and how they engage in British politics. This includes political knowledge and interest, political values and policy preferences, perceptions of parties, preferences for parties, what parties offer ethnic minorities, electoral registration, turnout and vote choice, other forms of political participation (such as signing petitions and demonstrations) and trust in political institutions and satisfaction with the democratic system. The book considers the ways in which ethnic minorities resemble or differ from the white British population, and differences between different minority groups. The analysis is based on the largest and broadest academic survey ever of the political attitudes and behaviour of Britain's main ethnic minority groups, the 2010 Ethnic Minority British Election Study, in conjunction with the nationally representative British Election Study and other surveys. The findings are based on complex statistical regression models but they are presented and interpreted for more general readers. To what extent does discrimination at work and social exclusion alienate ethnic minorities from the political process? Are those minorities who associate more with those from their own ethnic group less engaged politically? Are those who were born in Britain better integrated than immigrants? This study addresses these and related questions. Despite there being many reasons for minorities to disassociate themselves from British politics they engage in positive and constructive ways. But there are important differences between the nature of white British and ethnic minority political engagement and between different minority groups, and especially between immigrants and their descendants. As a result politicians and political parties should not take the political support of ethnic minorities for granted.
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Organic Acids and Food Preservation

Organic Acids and Food Preservation

Maria M. Theron; J. F. Rykers Lues

CRC Press
2019
nidottu
Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e.g., less heat, salt, sugar, and chemicals) and newer technologies to prevent the growth of dangerous bacteria. Organic Acids and Food Preservation concentrates on safe and effective techniques for applying organic acids to prevention of bacterial growth. Despite the wide range of potentially useful antimicrobials, relatively few are suitable in practice—and this invaluable hands-on guide explains why. With its wealth of information and rare focus solely on the subject, it provides practical tools that can be used in the food industry, various academic disciplines, research, education, and food technology fields to better understand the problem and develop optimal solutions. Why are preservative strategies ineffective? Why are microorganisms becoming acid tolerant and resistant in other ways? To answer these and other key questions, the authors combine research findings from industries and laboratories around the globe, specific application regimen, future prospects, and other information that is vital to the successful use of organic acids as food preservatives. After outlining challenges that the food industry faces from modern consumer trends, food legislation, and other obstacles, this book then explores possible solutions that are applicable not only to food science but to microbiology, food science, food technology, biochemistry, and biotechnology. It will become a valuable addition to the library of any scientist or researcher working in these and other fields.
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