نتایج جستجو برای: fat ice

تعداد نتایج: 172868  

2015
Gary A. Maykut

LONG TERM GOALS Our long term goal is a quantitative understanding of how the ocean and atmosphere interact in the presence of a sea ice cover, on both local and regional scales. Because the greatest uncertainties in this interaction involve the effects of shortwave radiation on the ice and upper ocean, research is focused on processes that control the vertical distribution, storage, and transp...

2007
ANTHONY J. Gow

Stable isotope analysis has been used successfully to distinguish between several different ice types in an ice tongue floating on sea water in Antarctica. At one critical location this technique has provided the only means of discriminating unambiguously between glacial ice and fresh-water ice formed from desalinated sea water. This part of the ice tongue is now underlain by a layer of desalte...

Journal: :Science 2003
John O Stone Gregory A Balco David E Sugden Marc W Caffee Louis C Sass Seth G Cowdery Christine Siddoway

Surface exposure ages of glacial deposits in the Ford Ranges of western Marie Byrd Land indicate continuous thinning of the West Antarctic Ice Sheet by more than 700 meters near the coast throughout the past 10,000 years. Deglaciation lagged the disappearance of ice sheets in the Northern Hemisphere by thousands of years and may still be under way. These results provide further evidence that pa...

Journal: :Crystal Growth & Design 2021

A full comprehension of milk fat crystallization is important for the structural development dairy products such as butter, ice cream, and cheese. The influence triacylglycerol (TAG) composition on dynamic nanostructure formed crystals was investigated using two chemically different types fat, namely buffalo cow fats (BMF; CMF). TAG determined liquid chromatography mass spectrophotometry (LCMS)...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
pages 37 - 47 m. bahramparvar m.h. haddad khodaparast a. mohammad-amini

stabilizers have been used to improve the texture of ice cream for several decades. they added it to ice cream to control ice and lactose crystal growth during hardening and storage, to give body and stiffness during freezing for air incorporation and to impart smoothness in body and texture. nowadays, most of the industrial stabilizers are provided from abroad, so, extraction, determination of...

Journal: :Philosophical transactions. Series A, Mathematical, physical, and engineering sciences 2006
Antony J Payne Julian C R Hunt Duncan J Wingham

This brief paper has two purposes. First, we gauge developments in the study of the Antarctic ice sheet over the last seven years by comparing the contents of this issue with the volume produced from an American Geophysical Union meeting, held in September 1998, on the West Antarctic ice sheet. We focus on the uptake of satellite-based observation; ice-ocean interactions; ice streams as foci of...

Journal: :Philosophical transactions. Series A, Mathematical, physical, and engineering sciences 2011
Paul Brocklehurst Alexander Korobkin Emilian I Părău

A linear three-dimensional problem of hydroelastic wave diffraction by a bottom-mounted circular cylinder is analysed. The fluid is of finite depth and is covered by an ice sheet, which is clamped to the cylinder surface. The ice stretches from the cylinder to infinity in all lateral directions. The hydroelastic behaviour of the ice sheet is described by linear elastic plate theory, and the flu...

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