Stride oat
نویسندگان
چکیده
منابع مشابه
Identifying Stride-To-Stride Control Strategies in Human Treadmill Walking
Variability is ubiquitous in human movement, arising from internal and external noise, inherent biological redundancy, and from the neurophysiological control actions that help regulate movement fluctuations. Increased walking variability can lead to increased energetic cost and/or increased fall risk. Conversely, biological noise may be beneficial, even necessary, to enhance motor performance....
متن کاملCadence, Stride Rate and Stride Length during Triathlon Competition
Triathlon research shows cycling alters the physiological response of subsequent running but, at present, biomechanical changes are unresolved. This study examined cycling cadence and running stride rate (SR) and length (SL) used by senior elite triathletes during competition. These variables were then compared to running and triathlon performance. Data from 51 elite male World Championships tr...
متن کاملIn-Stride Battlespace Characterization
Decades of sustained military oceanographic survey work and data processing have been conducted by the Naval Oceanographic Office in an effort to accurately characterize the Arabian Gulf battlespace. Knowledge of the battlespace provides assured access to forward operating areas essential for the Navy’s power projection mission. Gaps in knowledge of the battlespace identified while preparing fo...
متن کاملCSE240A Stride and Sequential Prefetcher
Since processor becomes faster and faster and memory system improves less, the access time of memory system becomes significantly important. To narrow the gap between processor and memory system, a more clever way of utilizing cache are needed. In this project, I’m trying to design a small device and algorithm to prefetch blocks from lower level memory to L1 D-cache efficiently and correctly. T...
متن کاملNutritive value of oat flour and oat bran.
Oat flour, the by-product resulting from commercial production of oat bran, was analyzed to contain 7.7% moisture, 11% CP, 6% crude fat, 8.8% NDF, 1.56% ash (.10% Ca, .23% P), 4,265 kcal/kg GE, .41% lysine, .36% threonine, .17% tryptophan, .21% methionine and .34% cystine. Chick bioassays revealed that lysine and threonine were the first- and second-limiting amino acids in oat flour. Slope-rati...
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ژورنال
عنوان ژورنال: Canadian Journal of Plant Science
سال: 2013
ISSN: 0008-4220,1918-1833
DOI: 10.4141/cjps2012-325