1,724,651 research outputs found
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
[Itabira Iron Ore Railway Co. (Brazil), Engine Drawing Card, Sketch No. 7488]
No full textThis engine drawing card was created for Itabira Iron Ore Railway Company, Class 20 40/64 1/4 EE. Section H-20 1/4 EE. Sketch 7488. Copy Spec. 24F87
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Az étkezési ecetsav (MSZ 7488) és az erjedési ecet (MSZ 1659) felhasználása tartósítási célra
Full text linkDie Verfasserin führte Ansäuerungsversuche mit Gurken und Paprika unter Anwendung von Gäressig (ungarische Norm MSZ 1659) und Speiseessig (MSZ 7488) sowie der Konservierungsmittel Natriumbenzoat, Paraoxibezoesäureester, Salicylsäure und Sorbinsäure durch. Auf Grund der organoleptischen Beurteilung durch eine Prüfungskommission konnte zwischen der Qualität der mit den beiden Essigsorten angesäuerten bzw. konservierten Fertigwaren kein signifikanter Unterschied festgestellt werden. Zur Unterscheidung der beiden Essige eignet sich — neben klassischen chemischen Verfahren — besonders die chromatographische Methode. Deshalb wurden Versuche zur Unterscheidung auf Grund des Aminosäueregehaltes durchgeführt. In dem Gärressig konnte die Anwesenheit von 6-erlei Aminosäuren beobachtet werden, Speiseessig hingegen enthielt keine Aminosäuren. Nach den Ansäuerungsversuchen lieferten Aminosäurebestimmungen aus der Aufgussflüssigkeit der Fertigwaren keine brauchbaren Resultate mehr: während des Ansäuerungsprozesses nämlich lössen sich aus den Gemüsen verschiedene Aminosäuren heraus, die die Auswertung der Chromatogramme verhinderten. Verfasserin stellt fest, dass zur Ansäuerung (Konservierung) beide Essigsorten in gleicher Weise geeignet und die beiden Erzeugnisse hinsichtlich des Genusswertes aequivalent sind. Preparation tests were carried with cucumber and paprika, using “acetic acid for human consumption” (MSZ 7488 = Hungarian Standard 7488) and “fermentation vinegar” (MSZ 1659 = Hungarian Standard 1659) for acidification, and sodium benzoate, para-oxybenzoic ester, salicylic acid and sorbic acid as preserving agents. The products were subjected to an organoleptic evaluation by a jury. According to the evaluation, no significant differences could be established between the quality of preparations acidified by the two types of acetic acid. Chemical investigations proved that, besides the known classic methods chromatographic procedures lend themselves exceedingly to distinguishing the two types of acetic acid. Thus, attempts were made to distinguish the acid types on the basis of the aminoacid content. In “fermentation vinegar” six different aminoacids could be detected while no aminoacids were present in the synthetic acid. When, after the acidificatipn tests, the diluted liquor of the finished products was investigated by paper chromatography, the data obtained in respect to aminoacids could not be used. Namely, the evaluation of the chromatograms was impossible because during the acidification process, many aminoacids were extracted from the vegetables. The author drew the conclusion that both types of acetic acid proved to be suitable for preservation purposes, and as regrads consumption value, no differences exist between the two products tested. L’auteur a fait des essais d’acidification par l’acide acétique de table (MSZ 7488) et du vinaigre de fermentation (MSZ 1659) avec du cornichon et du paprika en employant comme moyens de conservation du benzoate de sodium, de l’aether de l’acide paraoxibenzoique, de l’acide salicylique et de l’acide sorbique. Selon l’examination sensorielle et l’évaluation par une commission il n’y avait pas de différence significante concernant la qualité des préparations conservées et acidifiées par les deux sortes de vinaigres. Les essais chimiques ont montré que pour faire la distinction entre les deux sortes de vinaigre Гоп peut se servir avantageusement des procédés chromatographiques á coté des procédés classiques. C’est pourquoi l’auteur áfáit des essais concernant la distinction des vinaigres par leurs aminoacides. Dans le vinaigre de fermentation eile a pu décéler 6 sortes d’aminoacides, tandis que Pacidé acétique de table n’en contenait aucun. L’examination chromatographique du jus des préparations achevées n’a pas donné de résultat: les aminoacides provenant des végétaux au cours du procédé de l’acidification ont empkhé l’évaluation des chromatogrammes. En résumant l’auteur constate que les deux sortes de vinaigres sont également bonnes pour l’acidification (conservation), la valeur sensorielle des deux produits <est égale
Dispelling the Myths Behind First-author Citation Counts
Full text linkWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
L' estadística en el vostre món: llibre del professor 3
No full textMaterial didàctic per l'ensenyament de l'estadísticaL'Estadística en el vostre món és la traducció i adaptació a la llengua catalana de la col·lecció anglesa del material didàctic Statistics in your world, destinat a alumnes d'11 a 16 anys, elaborat pel Schools Council Project on Statistical Education (Regne Unit). Aquest material relaciona l'estadística que s'utilitza i s'ensenya en diferents disciplines -geografia, ciències de la natura, ciències socials, humanitats i matemàtiques. El material ajuda els alumnes a endinsar-se en els problemes estadístics de cada dia. En aquesta aproximació a l'ensenyament de l'estadística es busca un equilibri entre l'èmfasi en els aspectes pràctics de les investigacions estadístiques i en les inferències que se'n dedueixen, i la iniciació dels alumnes a les tècniques estadístiques bàsiques84-7488-949-9 (volum) i 84-7488-611-2 (obra completa)L' Estadística en el vostre món consta de 27 unitats didàctiques dirigides als alumnes, independents unes de les altres, i estructurades en quatre nivells de dificultat, de l'1 al 4. Cada unitat consta del material per l'alumne i del material pel docent. El material pel docent conté un recull exhaustiu d'orientacions adreçades als professors pel desenvolupament de la unitat a l' aula i amb les solucions dels exercicis proposats als alumnes. Aquest correspon al material pel docent de la unitat didàctica amb nivell de dificultat 3amb la col·laboració del Departament d'Ensenyament de la Generalita
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