Avenized versus Standard Parchment for Wrapping Print Butter
نویسندگان
چکیده
منابع مشابه
Wrapping up the Standard Model
The award of the Nobel prize in equal shares to Prof. Yoichiro Nambu of the University of Chicago, Profs. Makato Kobayashi of the KEK laboratory in Tsukuba and Toshihide Maskawa of Kyoto University, nearly completes the series of Nobel Prizes recognizing the development of the Standard Model of Particle Physics. This model is a simple and coherent picture of fundamental particles and forces bas...
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OBJECTIVES Our aim was to report the first known incidence of U.S. butter contamination with extremely high levels of polybrominated diphenyl ethers (PBDEs). METHODS Ten butter samples were individually analyzed for PBDEs. One of the samples and its paper wrapper contained very high levels of higher-brominated PBDEs. Dietary estimates were calculated using the 2007 U.S. Department of Agricult...
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With the expansion of high-bandwidth networks, the emergence of the World Wide Web, and the development of electronic commerce, businesses are under tremendous pressure to adapt and integrate their monolithic legacy systems into network-centric environments. There are high risks in trying to reengineer these legacy systems. One way to control and minimize these risks is to migrate to the new pl...
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In this paper we introduce a framework for the segmentation of scanned scrolled parchments, based on a novel graph cut based approach with an additional shape prior, in combination with anisotropic diffusion and geometry-constrained postprocessing. This problem has not been investigated by the computer vision community properly yet due to the parchment scanning technology novelty, and is extrem...
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Even though parchment has been applied as library and archive substrate for centuries, this material’s structure and degradation patterns are less explored than paper’s ones. In this preliminary work vibrational studies highlighting distinction between parchment components are presented. Advances in conservation methods can in fact be achieved by an improved knowledge of the microscopic and spe...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1941
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(41)95392-4