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  • 1
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    Walter de Gruyter GmbH ; 2019
    In:  The B.E. Journal of Economic Analysis & Policy Vol. 19, No. 3 ( 2019-05-24)
    In: The B.E. Journal of Economic Analysis & Policy, Walter de Gruyter GmbH, Vol. 19, No. 3 ( 2019-05-24)
    Kurzfassung: This paper sheds light on how labor market regulations affect the relationship between different types of innovation and employment in Latin America. We estimate the effect of process and product innovation on employment growth using Enterprise Surveys for 14 Latin American countries. We calculate the model for the whole sample and then classify countries according to the rigidness of their labor market regulations. We find that: (i) product innovations have a positive impact on employment growth; (ii) process innovations do not affect employment growth; and (iii) more rigid labor market regulations (minimum wages and severance payments) reduce the effects of innovation.
    Materialart: Online-Ressource
    ISSN: 1935-1682
    Sprache: Unbekannt
    Verlag: Walter de Gruyter GmbH
    Publikationsdatum: 2019
    ZDB Id: 2268326-4
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  • 2
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    Walter de Gruyter GmbH ; 2003
    In:  e-Polymers Vol. 3, No. 1 ( 2003-12-1)
    In: e-Polymers, Walter de Gruyter GmbH, Vol. 3, No. 1 ( 2003-12-1)
    Kurzfassung: Crystallization kinetics and melting behaviour of poly(propylene terephthalate) (PPT) were investigated by means of differential scanning calorimetry and hot-stage optical microscopy. Isothermal crystallization kinetics was analysed according to the Avrami treatment. The effects of temperature and duration of melting on the overall rate of isothermal crystallization were studied: the rate was found to decrease with increasing melting temperature and melting time. This result was discussed on the basis of the gradual destruction of predetermined athermal nuclei. Values of the Avrami exponent close to 3 were obtained, regardless of the adopted thermal treatment and the crystallization temperature, T c , in agreement with a crystallization process originating from predetermined nuclei and characterized by three-dimensional spherulitic growth. As a matter of fact, spacefilling spherulites were observed by optical microscopy at all T c ’s, independent of the applied thermal treatments. For each of them, the rate of crystallization became lower as T c increased, as usual at low undercooling where the crystallization process is controlled by nucleation. The observed multiple endotherms, which are commonly displayed by polyesters, were influenced by T c and ascribed to melting and recrystallization processes. Linear and non-linear treatments were applied in order to estimate the equilibrium melting temperature for PPT, by using the corrected melting temperatures. The non-linear estimation yielded an about 33°C higher value with respect to the one obtained by means of the linear approach. Through the analysis of secondary nucleation theory, the classical II→III transition was found to occur at a temperature of 194°C. The average work of chain folding for nucleation was determined to be c. 5.2 kcal/mol. The heat of fusion was correlated to the specific heat increment for samples with different degree of crystallinity and the results were interpreted on the basis of the existence of an interphase, whose amount was found to depend on the thermal treatment the polymer was subjected to.
    Materialart: Online-Ressource
    ISSN: 1618-7229 , 2197-4586
    Sprache: Unbekannt
    Verlag: Walter de Gruyter GmbH
    Publikationsdatum: 2003
    ZDB Id: 2060396-4
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  • 3
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    USCS Universidade Municipal de Sao Caetano do Sul ; 2020
    In:  Gestão & Regionalidade Vol. 36, No. 107 ( 2020-01-14)
    In: Gestão & Regionalidade, USCS Universidade Municipal de Sao Caetano do Sul, Vol. 36, No. 107 ( 2020-01-14)
    Kurzfassung: As relações de cooperação entre as organizações vêm sendo abordadas na literatura como um fenômeno relevante para o desenvolvimento de regiões e para a competitividade das empresas. As vertentes teóricas a esse respeito, no entanto, têm suas bases fundamentadas em diversos conceitos, que, por muitas vezes, são utilizados indistintamente. Procurando ampliar a discussão teórica acerca das relações de cooperação entre empresas, este artigo versa sobre três conceitos principais: clusters, cadeias globais de valor e redes de empresas, que, por apresentarem abordagens teóricas interconectadas, carecem de estudos inter-relacionais. Sendo assim, a pesquisa possui como principal objetivo a análise da literatura acerca das cadeias globais de valor, clusters e redes de empresas, visando identificar suas principais linhas teóricas e suas interconexões sob a perspectiva organizacional. Busca-se, portanto, verificar similaridades e complementaridades dentre os conceitos estudados, de forma a pontuar a sobreposição dessas literaturas e apontar suas possíveis diferenças, por meio de um ensaio teórico. 
    Materialart: Online-Ressource
    ISSN: 2176-5308 , 1808-5792
    URL: Issue
    Sprache: Unbekannt
    Verlag: USCS Universidade Municipal de Sao Caetano do Sul
    Publikationsdatum: 2020
    ZDB Id: 2404733-8
    SSG: 3,2
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  • 4
    In: Journal of Instrumentation, IOP Publishing, Vol. 17, No. 03 ( 2022-03-01), p. P03014-
    Kurzfassung: Many measurements at the LHC require efficient identification of heavy-flavour jets, i.e. jets originating from bottom (b) or charm (c) quarks. An overview of the algorithms used to identify c jets is described and a novel method to calibrate them is presented. This new method adjusts the entire distributions of the outputs obtained when the algorithms are applied to jets of different flavours. It is based on an iterative approach exploiting three distinct control regions that are enriched with either b jets, c jets, or light-flavour and gluon jets. Results are presented in the form of correction factors evaluated using proton-proton collision data with an integrated luminosity of 41.5 fb -1 at  √s = 13 TeV, collected by the CMS experiment in 2017. The closure of the method is tested by applying the measured correction factors on simulated data sets and checking the agreement between the adjusted simulation and collision data. Furthermore, a validation is performed by testing the method on pseudodata, which emulate various mismodelling conditions. The calibrated results enable the use of the full distributions of heavy-flavour identification algorithm outputs, e.g. as inputs to machine-learning models. Thus, they are expected to increase the sensitivity of future physics analyses.
    Materialart: Online-Ressource
    ISSN: 1748-0221
    Sprache: Unbekannt
    Verlag: IOP Publishing
    Publikationsdatum: 2022
    ZDB Id: 2235672-1
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  • 5
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    Fundacao Educational de Ituverava ; 2014
    In:  Nucleus Vol. 11, No. 2 ( 2014-10-30), p. 363-378
    In: Nucleus, Fundacao Educational de Ituverava, Vol. 11, No. 2 ( 2014-10-30), p. 363-378
    Materialart: Online-Ressource
    ISSN: 1678-6602 , 1982-2278
    Originaltitel: ANÁLISE DO SETOR METAL-MECÂNICO SOB A ÓTICA DE UM MODELO DE CLUSTERS DE NEGÓGIOS
    URL: Issue
    Sprache: Unbekannt
    Verlag: Fundacao Educational de Ituverava
    Publikationsdatum: 2014
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  • 6
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    Science Alert ; 2012
    In:  Asian Journal of Plant Pathology Vol. 6, No. 3 ( 2012-8-15), p. 66-74
    In: Asian Journal of Plant Pathology, Science Alert, Vol. 6, No. 3 ( 2012-8-15), p. 66-74
    Materialart: Online-Ressource
    ISSN: 1819-1541
    Sprache: Unbekannt
    Verlag: Science Alert
    Publikationsdatum: 2012
    ZDB Id: 2418923-6
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  • 7
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    Queensland University of Technology ; 2014
    In:  M/C Journal Vol. 17, No. 1 ( 2014-03-03)
    In: M/C Journal, Queensland University of Technology, Vol. 17, No. 1 ( 2014-03-03)
    Kurzfassung: Introduction The trope of food is often used in the humanities to discuss aspects of a culture that are customarily overlooked by a textualist approach, for food embodies a kind of knowledge that comes from the direct engagement with materials and processes, and involves taste as an aesthetics that exceeds the visual concept of the “beautiful.” Moreover, cooking is one of the most ancient cultural practices, and is considered the habit that defines us as humans in comparison to other animals—not only culturally, but also physiologically (Wrangham). Today we have entered a post-human age in which technological augmentations, while promoting the erasure of embodiment in favour of intelligence (Hayles), create new assemblages between the organic and the digital, thus redefining what it means to be human. In this context, a reassessment of the practice of cooking as the manipulation of what constitutes food—both for thought and for the body—may promote a more nuanced approach to contemporary culture, in which the agency of the non-human (from synthetic materials to the digital) affects our modes of being and reflects on our aesthetic sensibility. In the 1980s, Guy Debord observed that the food industry's standardisation and automation of methods of production and consumption have anaesthetised the consumer palate with broader political and cultural implications. Today the Internet has extended the intertwinement of food and technology to the social and aesthetic spheres, thus further impacting on taste. For instance, cultural trends such as “foodism” and “slow food” thrive on blogs and social networks and, while promoting an artisanal style in food preparation and presentation, they paradoxically may also homogenise cooking techniques and the experience of sharing a meal. This leads to questions regarding the extent to which the digitalisation of culture might be hindering our capacity to taste. Or, given the new possibilities for connectivity, can this digitalisation also foster an aesthetic sensibility associated with different attitudes and approaches to food—one that transgresses both the grand narratives and the standardisation promoted by such gastronomic fashions? It also leads to the question of how such activities reflect on the collective sphere, considering the contagious character of networked communication. While foodism thrives online, the Internet has nevertheless prompted a renewed interest in DIY (do-it-yourself) cooking techniques. As a recent issue of M/C Journal testifies, today cookbooks are produced and consulted at an unprecedented rate—either in print or online (Brien and Wessell). Taking the example of the online diffusion of DIY cheese-making recipes, I will below trace the connections between cooking, computer culture, and taste with the support of Gilbert Simondon's metaphysics of technics. Although Simondon never extensively discussed food in relation to technology, the positioning of technicity at the heart of culture allows his work to be used to address the multifaceted nature of taste in the light of recent technological development, in particular of the Network. As a matter of fact, today cooking is not only a technical activity, in the sense that it requires a certain practical and theoretical skilfulness—it is also a technological matter, for the amount of networked machines that are increasingly used for food production and marketing. Specifically, this paper argues that by disentangling the human—albeit partially—from the capitalist cycle of production-marketing-consumption and by triggering an awareness of the increasingly dominant role technology plays in food processing and manufacturing, the online sharing of home-cooking advice may promote a reconfiguration of taste, which would translate into a more nuanced approach to contemporary techno-culture. In the first part of this discussion, I introduce Simondon’s philosophy and foreground the technical dimension of cooking by discussing cheese-making as a process of individuation. In the second, I focus on Simondon’s definition of technical objects and technical ensembles to position Internet culture in relation to cooking, and highlight how technicity folds back on taste as aesthetic impression. Ultimately, I conclude with some reflections on how such a culinary-aesthetic approach may find application in other techno-cultural fields by promoting an aesthetic sensibility that extends beyond the experience of the “social” to encompass an ethical component. Cooking as Individuation: The Networked Dimension of Taste Simondon is known as the thinker, and “tinkerer”, of technics. His project is concerned with ontogenesis—that is, the becoming of objects in relation to the terms that constitute them as individual. Simondon’s philosophy of individuation allows for a better understanding of how the Internet fosters certain attitudes to food, for it is grounded on a notion of “energetic materiality in movement” (Deleuze and Guattari 408) that explains how “immaterial” algorithms can affect individual experience and cultural production. For Simondon, individuation is the process that arises from objects being out-of-phase with themselves. Put differently, individuation allows for “the conservation of being through becoming” (Genesis 301). Likewise, individualisation is “the individuation of an individuated being, resulting from an individuation, [and creating] a new structuration within the individual” (L’Individuation 132). Individuation and individualisation are processes common to all kinds of being. Any individual operates an internal and an external resonance within the system in which it is enmeshed, and produces an “associated milieu” capable of entering into relation with other individuals within the system. Simondon maintains that nature consists of three regimes of individuation, that is, three possible phases of every being: the physical, the biological, and the psycho-social—that develop from a metastable pre-individual field. Technology traverses all three regimes and allows for further individualisation via transductive operations across such phases—that is, via operations of conversion of energy from one form to another. The recent online diffusion of DIY cheese-making recipes lends itself to be analysed with the support of Simondon’s philosophy. Today cheese dominates degustation menus beside the finest wines, and constitutes a common obsession among “foodies.” Although, as an object, cheese defies more traditional canons of beauty and pleasure—its usual pale yellow colour is not especially inviting and, generally speaking, the stinkier and mouldier it is, the more exclusive and expensive it usually is—it has played a sizeable role in the collective imagination since ancient times. Although the genesis of cheese predates archival memory, it is commonly assumed to be the fruit of the chemical reaction naturally occurring in the interaction of milk with the rennet inherently contained in the bladders made of ruminants’ stomachs in which milk was contained during the long transits undertaken by the nomadic cultures of Central Asia. Cheese is an invention that reportedly occurred without human intervention, and only the technical need to preserve milk in high temperature impelled humans to learn to produce it. Since World War II its production is most exclusively factory-based, even in the case of artisanal cheese (McGee), which makes the renewed concern for homemade cheese more significant from a techno-cultural perspective. Following Simondon, the individualisation of cheese—and of people in relation to cheese—depends on the different objects involved in its production, and whose associated milieu affects the outcome of the ontogenetic process via transductive operations. In the specific case of an industrial block of cheese, these may include: the more or less ethical breeding and milking of cows in a factory environment; the types of bacteria involved in the cheese-making process; the energy and costs inherent in the fabrication of the packaging material and the packaging process itself; the CO2 emissions caused by transportations; the physical and intellectual labour implied in marketing, retailing and selling; and, last but not least, the arguable nutritional value of the factory-produced cheese—all of which, in spite of their “invisibility” to the eyes of the consumer, affect physical conditions and moods when they enter into relation with the human body (Bennet). To these, we may add, with specific reference to the packaging: the RFID tags that electronically index food items into databases for a more efficient management of supplies, and the QR codes used for social media marketing purposes. In contrast, the direct engagement with the techno-material conditions at the basis of the home cookery process allows one to grasp how different operations may affect the outcome of the recipe. DIY cheese-making recipes are specifically addressed to laypeople and, because they hardly demand professional equipment, they entail a greater attunement with, and to, the objects and processes required by the recipe. For instance, one needs to “feel” when milk has reached the right temperature (specifically, 82 degrees centigrade, which means that the surface of the milk should be slightly bubbly but not fully boiling) and, with practice, one learns how the slightest movement of the hand can lead to different results, in terms of consistency and aspect. Ultimately, DIY cheese-making allows the cook to be creative with moulding, seasonings, and marinading. Indeed, by directly engaging with the undiscovered properties and potentials of ingredients, by understanding the role that energy (both in the sense of induction and “transduction”) plays on form and matter, and by developing—often via processes of trial and error—technics for stirring, draining, moulding, marinading, canning, and so forth, making cheese at home an exercise in speculative pragmatics. An experimental approach to cooking, as the negotiation between the rigid axioms that make up a recipe and the creative and experimental components inherent in the operations of mixing and blending, allows one to feel the ultimate outcome of the cooking process as an event. The taste of a homemade cheese is linked to a new kind of knowledge—that is, an epistemology based on continuous breakages that allow for the cooking process to carry on until the ultimate result. It is a knowledge that comes from a commitment to objects being out-of-phase, and from the acknowledgement of the network of technical operations that bring cheese to our tables. The following section discusses how another kind of object may affect the outcome of a recipe, with important implications for aesthetics, that is, technical objects. The Internet as Ingredient: Technical Objects, Aesthetics, and Invention The notion of technical objects complements Simondon’s theory of individuation to define the becoming of technology in relation to culture. To Simondon: “the technical object is not this or that thing, given hic et nunc, but that of which there is a genesis” (Du Mode 20). Technical objects, therefore, are not simply technological artifacts but are constituted by a series of events that determine their evolution (De Vries). Analogously to other kinds of individuals, they are constituted by transductive operations across the three aforementioned phases of being. The evolution of technical objects extends from the element to the individual, and ultimately to the technical ensemble. Elements are less than individualised technical objects, while individuals that are in a relation of interconnection are called ensembles. According to Simondon, technical ensembles fully individualise with the realisation of the cybernetic project. Simondon observes that: “there is something eternal in a technical ensemble [...] and it is that which is always present, and can be conserved in a thing” (Les Cahiers 87). The Internet, as a thing-network, could be regarded as an instance of such technical ensembles, however, a clarification needs to be made. Simondon explains that “true technical ensembles are not those that use technical individuals, but those that are a network of technical individuals in a relation of interconnection” (Du mode 126). To Simondon, humankind has ceased to be a technical individual with the industrialisation and automation of methods of production, and has consigned this function to machines (128). Expanding this line of thought, examples such as the viral spreading of memes, and the hypnotic power of online marketing campaigns, demonstrate how digital technology seems to have intensified this process of alienation of people from the functioning of the machine. In short, no one seems to know how or why things happen on the Internet, but we cannot help but use it. In order to constitute “real” technical ensembles, we need to incorporate technics again into culture, in a relation of reciprocity and complementarity with machines, under the aegis of a technical culture. Simondon specifies that such a reconfiguration of the relation between man and machines can only be achieved by means of an invention. An invention entails the individualisation of the technical ensemble as a departure from the mind of the inventor or designer that conceived it, in order to acquire its own autonomous existence (“Technical Mentality”). It refers to the origin of an operative solidarity between individual agents in a network, which provides the support for a human relation based on the “model of transidividuality” (Du Mode 247). A “transindividual relation” is a relation of relations that puts the individual in direct contact with a real collective. The notion of real collective is opposed to that of an interindividual community or social sphere, which is poisoned by the anxieties that stem from a defected relation with the technical ensemble culture is embedded in. In the specific context of the online sharing of DIY cheese-making recipes, rather than a fully individualised technical ensemble per se, the Internet can be regarded as one of the ingredients that make up the final recipe—together with human and the food—for the invention of a true technical ensemble. In such a framework, praxis, as linked to the kind of non-verbal knowledge associated with “making,” defines individuation together with the types of objects that make up the Network. While in the case of foodism, the practice of online marketing and communication homogenises culture by creating “social phenomena,” in the case of DIY cooking advice, it fosters a diversification of tastes, experiences, and flavours linked to individual modes of doing and cooking, that put the cook in a new relation with the culinary process, with food, and with the guests who have the pleasure to taste her meal. This is a qualitative change in the network that constitutes culture, rather than a mere quantitative shift in energy induction. The term “conviviality” (from the Latin con-vivere) specifically means this: a “living together,” rather than a mere dinner party. For Simondon, a real technical ensemble is an assemblage of humans, machines, tools, resources and milieus, which can only be éprouve—i.e., experienced, also in the sense of “experimented with”—rather than represented. A technical ensemble is first and foremost an aesthetic affair—it can only be perceived by experimenting with the different agents involved in the networked operations that constitute it. For Simondon “aesthetics comes after technicity [and] it also returns to us in the heart of technicity” (Michaud in De Boever et al. 122). Therefore, any object bears an aesthetic potential—even something as trivial as a homemade block of cheese. Simondon rejects the idea of an aesthetic object, but affirms the power of technicity to foreground an aesthetic impression, which operates a convergence between the diverging forces that constitute the mediation between man and world, in terms of an ethical treatment of technics. For Simondon, the beautiful is a process: “it is never, properly speaking, the object that is beautiful: it is the encounter operating a propos of the object between a real aspect of the world and a human gesture” (Du Mode 191 emphasis added). If an analysis of cooking as individuation already foregrounds an aesthetics that is both networked and technical, the relational capabilities afforded by networked media have the power to amplify the aesthetic potential of the human gesture implied in a block of homemade cheese—which today extends from searching for (or writing) a recipe online, to pouring the milk and seasoning the cheese, and which entails less environmental waste due to the less intensive processing and the lack of, or certainly a reduction in, packaging materials (Rastogi). The praise of technical creativity resounds throughout Simondon’s thought. By using the Internet in order to create (or indeed cook) something new, the online sharing of DIY cooking techniques like cheese-making, which partially disengages the human (and food itself) from the cycle of production-marketing-consumption that characterises the food industry in capitalist society by fostering an awareness of the networked operations that constitute her as individual, is an invention in its own right. Although the impact of these DIY activities on the global food industry is still very limited, such a hands-on approach, imbued with a dose of technical creativity, partially overcomes the alienation of the individual from the production process, by providing the conditions to “feel” how the individualisation of cheese (and the human) is inscribed in a larger metabolism. This does not stop within the economy of the body but encompasses the techno-cultural ensemble that forms capitalist society as a whole, and in which humans play only a small part. This may be considered a first step towards the reconciliation between humans and technical culture—a true technical ensemble. Indeed, eating involves “experiments in art and technology”—as the name of the infamous 1960s art collective (E.A.T.) evokes. Home-cooking in this sense is a technical-aesthetic experiment in its own right, in which aesthetics acquires an ethical nuance. Simondon’s philosophy highlights how the aesthetics involved in the home cooking process entails a political component, aimed at the disentanglement of the human from the “false” technical ensemble constituted by capitalist society, which is founded on the alienation from the production process and is driven by economic interests. Surely, an ethical approach to food would entail considering the biopolitics of the gu ts from the perspective of sourcing materials, and perhaps even building one’s own tools. These days, however, keeping a cow or goat in the backyard is unconceivable and/or impossible for most of us. The point is that the Internet can foster inventiveness and creativity among the participants to the Network, in spite of the fixity of the frame in which culture is increasingly inscribed (for instance, the standardised format of a Wordpress blog), and in this way, can trigger an aesthetic impression that comprises an ethical component, which translates into a political stand against the syncopated, schizophrenic rhythms of the market. Conclusion In this discussion, I have demonstrated that cooking can be considered a process of individuation inscribed in a techno-cultural network in which different transductive operations have the power to affect the final taste of a recipe. Simondon’s theory of individuation allows us to account for the impact of ubiquitous networked media on traditionally considered “human” practices, thus suggesting a new kind of humanism—a sort of technological humanism—on the basis of a new model of perception, which acknowledges the non-human actants involved in the process of individuation. I have shown that, in the case of the online sharing of cheese-making recipes, Simondon’s philosophy allows us to uncover a concept of taste that extends beyond the mere gustatory experience provided by foodism, and in this sense it may indeed affirm a reconfiguration of human culture based on an ethical approach towards the technical ensemble that envelops individuals of any kind—be they physical, living, or technical. Analogously, a “culinary” approach to techno-culture in terms of a commitment to the ontogenetic character of objects’ behaviours could be transposed to the digital realm in order to enlighten new perspectives for the speculative design of occasions of interaction among different beings—including humans—in ethico-aesthetic terms, based on a creative, experimental engagement with techniques and technologies. As a result, this can foreground a taste for life and culture that exceeds human-centred egotistic pleasure to encompass both technology and nature. Considering that a worryingly high percentage of digital natives both in Australia and the UK today believe that cheese and yogurt grow on trees (Howden; Wylie), perhaps cooking should indeed be taught in school alongside (rather than separate to, or instead of) programming. References Bennet, Jane. Vibrant Matter: a Political Ecology of Things. Durham: Duke UP, 2010 Brien, Donna Lee, and Adele Wessell. “Cookbook: A New Scholarly View.” M/C Journal 16.3 (2013). 7 Jan. 2014. ‹http://journal.media-culture.org.au/index.php/mcjournal/article/viewArticle/688›. Crary, Jonathan, and Sanford Kwinter. Incorporations. New York: Zone, 1992. De Boever, Arne, Alex Murray, Jon Roffe, and Ashley Woodward, eds. Gilbert Simondon: Being and Technology. Edinburgh: Edinburgh UP, 2012. De Vries, Marc. “Gilbert Simondon and the Dual Nature of Technical Artifacts.” Techné: Research in Philosophy and Technology 12.1 (2008). Debord, Guy. “Abat-Faim.” Encyclopedie des Nuisances 5 (1985) 2 Jan. 2014. ‹http://www.notbored.org/abat-faim.html›. Deleuze, Gilles and Felix Guattari. A Thousand Plateaus. London: Continuum, 2004. Hayles, N. Katherine. How We Became Posthuman: Virtual Bodies in Cybernetics, Literature, and Informatics. Chicago: The University of Chicago Press, 1999. Howden, Saffron. “Cultural Cringe: Schoolchildren Can’t See the Yoghurt for the Trees.” The Sydney Morning Herald 5 Mar. 2012. 5 Jan. 2014. ‹http://www.smh.com.au/national/education/cultural-cringe-schoolchildren-cant-see-the-yoghurt-for-the-trees-20120304-1ub55.html›. McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004. Michaud, Yves. “The Aesthetics of Gilbert Simondon: Anticipation of the Contemporary Aesthetic Experience.” Gilbert Simondon: Being and Technology. Eds. Arne De Boever, Alex Murray, Jon Roffe, and Ashley Woodward. Edinburgh: Edinburgh UP, 2012. 121–32. Rastogi, Nina. “Soft Cheese for a Clean Planet”. Slate 15 Dec. 2009. 25 Jan. 2014. ‹http://www.slate.com/articles/health_and_science/the_green_lantern/2009/12/soft_cheese_for_a_clean_planet.html›. Simondon, Gilbert. Du Mode d’Existence des Objets Techniques. Paris: Aubier, 2001. ---. L’Individuation a La Lumière Des Notions de Forme et d’Information. Grenoble: Millon, 2005. ---. “Les Cahiers du Centre Culturel Canadien” 4, 2ème Colloque Sur La Mécanologie. Paris, 1976. ---. “Technical Mentality.” Parrhesia 7 (2009): 17–27.---. “The Genesis of the Individual.” Incorporations. Eds. Jonathan Crary, and Sanford Kwinter. New York: Zone, 1992. 296–319. Wrangham, Richard. “Reason in the Roasting of Eggs.” Collapse: Philosophical Research and Development Volume VII. Eds. Reza Negarestani, and Robin Mackay. London: Urbanomic, 2011. 331–44. Wylie, Catherine. “Significant Number of Children Believe Cheese Comes from Plants, Reveals New Survey.” The Independent 3 Jun. 2013. 5 Jan. 2014. ‹http://www.independent.co.uk/news/uk/home-news/significant-number-of-children-believe-cheese-comes-from-plants-reveals-new-survey-8641771.html›.    
    Materialart: Online-Ressource
    ISSN: 1441-2616
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    Sprache: Unbekannt
    Verlag: Queensland University of Technology
    Publikationsdatum: 2014
    ZDB Id: 2018737-3
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  • 8
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    Institute of Electrical and Electronics Engineers (IEEE) ; 2022
    In:  IEEE Robotics and Automation Letters Vol. 7, No. 2 ( 2022-4), p. 1566-1573
    In: IEEE Robotics and Automation Letters, Institute of Electrical and Electronics Engineers (IEEE), Vol. 7, No. 2 ( 2022-4), p. 1566-1573
    Materialart: Online-Ressource
    ISSN: 2377-3766 , 2377-3774
    Sprache: Unbekannt
    Verlag: Institute of Electrical and Electronics Engineers (IEEE)
    Publikationsdatum: 2022
    ZDB Id: 2844561-2
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  • 9
    In: Frontiers in Microbiology, Frontiers Media SA, Vol. 14 ( 2023-4-17)
    Kurzfassung: SARS-CoV-2 infection is mainly detected by multiplex real-time RT-PCR from upper respiratory specimens, which is considered the gold-standard technique for SARS-CoV-2 infection diagnosis. A nasopharyngeal (NP) swab represents the clinical sample of choice, but NP swabbing can be uncomfortable to the patients, especially for pediatric-age participants, requires trained healthcare personnel, and may generate an aerosol, increasing the intrinsic exposure risk of healthcare workers. The objective of this study was to compare paired NP and saliva samples (SS) collected from pediatric patients to evaluate whether the saliva collection procedure may be considered a valuable alternative to the classical NP swab (NPS) sampling in children. In this study, we describe a SARS-CoV-2 multiplex real-time RT-PCR protocol for SS, comparing the results with the paired NPS specimens from 256 pediatric patients (mean age 4.24 ± 4.40 years) admitted to the hospital emergency room of Azienda Ospedaliera Universitaria Integrata (AOUI), Verona, and randomly enrolled between September 2020 and December 2020. The saliva sampling demonstrated consistent results when compared to NPS use. The SARS-CoV-2 genome was detected in 16 out of 256 (6.25%) NP samples, among which 13 (5.07%) were positive even when paired SS were analyzed. Moreover, SARS-CoV-2-negative NPS and SS were consistent, and the overall concordances between NPS and SS were detected in 253 out of 256 samples (98.83%). Our results suggest that saliva samples may be considered a valuable alternative to NPS for SARS-CoV-2 direct diagnosis with multiplex real-time RT-PCR in pediatric patients.
    Materialart: Online-Ressource
    ISSN: 1664-302X
    Sprache: Unbekannt
    Verlag: Frontiers Media SA
    Publikationsdatum: 2023
    ZDB Id: 2587354-4
    Standort Signatur Einschränkungen Verfügbarkeit
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  • 10
    In: Brazilian Journal of Health Review, South Florida Publishing LLC, Vol. 5, No. 5 ( 2022-09-15), p. 18774-18781
    Kurzfassung: Introdução: a Síndrome de Fraser é caracterizada por presença de criptoftalmo, sindactilia, anormalidades da genitália e outras malformações congênitas do nariz, ouvido ou laringe, defeitos esqueléticos, hérnia umbilical, agenesia renal e retardo mental. É uma expressão fenotípica que depende da consanguinidade dos pais. Apresentação do caso: paciente do sexo feminino, três meses de idade, em acompanhamento no centro de referência oftalmológica da Faculdade de Medicina da Universidade São Paulo. Na ultrassonografia de abdome total, foi apenas evidenciada presença de hérnia umbilical simples. Discussão: a prevalência é igual entre os sexos e a doença pode ser diagnosticada à ultrassonografia pré-natal e fetoscopia ou no momento do nascimento frente às alterações apresentadas pelo paciente, por critérios maiores e menores. O tratamento é multidisciplinar e dependente das malformações presentes, assim como o prognóstico, que é pior em casos de malformações urogenitais e laríngeas graves. Conclusão: os médicos devem estar atentos, para as manifestações clínicas e o diagnóstico preciso, oferecendo tratamento adequado e aconselhamento genético aos casais.
    Materialart: Online-Ressource
    ISSN: 2595-6825
    Sprache: Unbekannt
    Verlag: South Florida Publishing LLC
    Publikationsdatum: 2022
    Standort Signatur Einschränkungen Verfügbarkeit
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