6,230 research outputs found
Gravity-flow dominated sedimentation on the Buda paleoslope (Hungary): Record of Late Eocene continental escape of the Bakony unit
No full textThe Upper Eocene sequence of the Buda Hills consists of fluvial and shallow marine conglomerates, sandstones, bioclastic shallow-water limestone, marlstone and pelagic Globigerina marl. The succession illustrates rapid, overall subsidence of the area, from terrestrial environments to bathyal depths. Sedimentation occurred on slopes situated on the flanks of synsedimentary basement antiforms. Vertical growth of antiforms caused progressive tilting of beds, layerparallel extension by boudinage and faulting, and induced redeposition by mass flow. Antiforms are localised in the dextral Budaörs shear zone and in the Buda
imbricate stack, which accommodated the dextral displacement. The latter is underlain by blind reverse faults probably merging into a detachment tault at shallow
depths. These structures were formed by WNW-ESE
oriented compression and NNE-SSW directed tension. The morphological expression of the imbricate stack is the SE-facing Buda slope.
The Bakony unit, while "escaping" from the Alps, was bordered by a northern sinistral and a southern dextral
shear zone. Synsedimentary tectonics in the Buda Hills demonstrates the style of deformation inside the escaping block, close to the southern border zone. Tectonically controlled sedimentation suggests that escape tectonics was active as early as Late Eocene time
An enamel-painted glass bottle from a “Turkish pit” in Buda
No full textThe fragments of a high quality, enamel painted, blue glass bottle with the date 1671 on its shoulder were found in the Castle District of Buda, in a huge pit dated to the period of the Ottoman occupation. The shape of the object shows eastern influences, while its decoration is clearly western. The origin of the bottle is probably Transylvanian, based on its characteristics and a small group of parallels
Lt.083 Buda város ítéletlevele
No full textBuda város ítélete az irhás és a gyapjúszövő mesterek vitájában
Fjala e Kryetarit të Akademisë se Shkencave të RPSH, Prof. A. Buda me rastin e krijimit të Qendrës seë Kërkimeve Arkeologjike / Discours du Professeur A. Buda, Président de l'Académie des Sciences de la R.P. d'Albanie à l'occasion de la création du Centre de Recherches Archéologiques
No full textBuda Aleks. Fjala e Kryetarit të Akademisë se Shkencave të RPSH, Prof. A. Buda me rastin e krijimit të Qendrës seë Kërkimeve Arkeologjike / Discours du Professeur A. Buda, Président de l'Académie des Sciences de la R.P. d'Albanie à l'occasion de la création du Centre de Recherches Archéologiques. In: Iliria, vol. 6, 1976. pp. 9-12
OVERVIEW ON THE SUSTAINABILITY OF ENERGY RETROFIT CHOICES FOR BUILT HERITAGE CONSERVATION
No full textIn recent decades, the energy efficiency and cultural heritage binomial has assumed an increasing importance in the conservation planning process. Historic buildings are complex and delicate systems to handle; this necessitates careful consideration when determining retrofit measures, with a preference for actions
that are able to ensure the best conditions of the heritage itself.
This paper is designed as a position report, built through the exploration of a large number of significant studies. The challenge is to find retrofit projects and solutions that are able to balance all aspects of sustainability (environment, society, economy and culture), going beyond the limits of a pure technical vision to approach a multidisciplinary and diachronic perspective, in order to highlight potential lines of research
Conservazione ed efficienza energetica dell'edilizia storica. uno strumento operativo per le scelte di progetto
No full textQuesto testo sulla conservazione ed efficienza energetica si inserisce in un progetto ambizioso: realizzare uno strumento operativo per guidare il miglioramento energetico del patrimonio storico costruito che possa costituire un indirizzo alla progettazione per professionisti, proprietari o gestori di edifici storici, e un valido strumento di conoscenza per soprintendenti, docenti, ricercatori e studenti.
Il testo delinea al suo interno un approfondimento metodologico che costituisce una traccia per la messa a punto di criteri e scelte operative, partendo dal dibattito accademico e dallo stato dell’arte sul tema.
In un percorso articolato tra teoria, normative, pratiche di intervento e riferimenti progettuali esemplificativi, il volume affronta il tema del miglioramento energetico del patrimonio costruito storico, rigettando la tendenza ad adottare soluzioni tecniche standardizzate e apparentemente risolutive, lontane dal considerare l’identità costruttiva e le specificità presenti, e volgendosi invece verso la possibilità di sviluppare, caso per caso, le tecniche meno invasive e più appropriate.
Questo lavoro nasce dalla ricerca condotta negli ultimi anni presso il Politecnico di Milano e messo a punto con il supporto della Fondazione F.lli Confalonieri.
Costituisce il cuore del volume una nutrita collezione di casi studio italiani focalizzati sul retrofit energetico del patrimonio costruito: non modelli, ma esempi con funzioni e in contesti differenti, dalla cui narrazione (tramite foto, schemi e descrizioni) il lettore può evincere la complessità multisettoriale richiesta per una buona progettazione
Sensory acceptance of reformulated ice cream
No full textNamen raziskave je bil določiti razlike v fizikalno-kemijskih in senzoričnih lastnostih standardnega vzorca v primerjavi z reformuliranim vzorcem sladoleda na palčki. Analizirali smo štiri pare vzorcev, ki smo jim določili hranilne vrednosti s fizikalno-kemijskimi analizami in iz podatkov izračunali vrednost Nutri-Score. S senzorično analizo smo s preskusom primerjave v parih preverjali, če obstajajo razlike v sladkosti med vzorcema v paru. Z opisno metodo »Označi vse kar ustreza« (CATA) smo določili opisnike, ki jih mladi potrošniki povezujejo z vzorci. Na koncu smo z ocenjevanjem na 9-točkovni lestvici določili stopnjo ugajanja posameznih senzoričnih lastnosti in celokupno všečnost vsakega vzorca. Pripravili smo tudi anketni vprašalnik o potrošniških navadah, povezanih z uživanjem sladoleda. Reformulirani vzorci so imeli manjšo vsebnost ogljikovih hidratov, sladkorjev in posledično nižjo energijsko vrednost. Vsebovali so več prehranskih vlaknin in beljakovin. Vsebnost maščob se je statistično razlikovala le pri dveh parih, kjer je imel reformuliran vzorec nižjo vrednost. Prav tako so reformulirani vzorci prejeli Nutri-Score oceno C, medtem ko so standardni vzorci prejeli za en razred slabšo oceno D. Pri treh parih smo dokazali razliko v intenzivnosti sladkega okusa. V ocenjevanju z metodo CATA se je večina opisnikov v paru skladala in prav tako pri hedonskem ocenjevanju znotraj parov ni bilo značilnih razlik med povprečnimi hedonskimi ocenami. Rezultati anketnega vprašalnika so pokazali, da študentje uživajo sladoled najpogosteje poleti, nekajkrat na teden s prijatelji ali kot posladek. Večina ni pozornih na hranilno vrednost sladoleda, najljubši so jim tradicionalni okusi in raje imajo mlečni sladoled v kornetu, ki ga pogosteje kupijo v trgovinah.The aim of this research was to determine the differences in the physical-chemical and sensory properties of the standard sample compared to the reformulated samples of ice cream on a stick. We analyzed four pairs of samples, for which we determined the nutritional values by physical-chemical analysis and calculated the Nutri-Score value from the data. Sensory analysis was used to determine differences in sweetness within pairs using a paired comparison discrimination test. Using the descriptive \u27Check all that apply\u27 (CATA) method, we determined the descriptors that young consumers associate with the samples. With a 9-point scale, we rated their attribute liking of and the overall liking. We also prepared a questionnaire on consumer habits related to the consumption of ice cream. The reformulated samples had a low content of carbohydrates, sugars and consequently a lower energy value. They had a higher value of dietary fiber and protein. The fat content was statistically different only in two pairs, where the reformulated sample had a lower value. The reformulated samples received a Nutri-Score score of C, while the standard samples received one grade worse score of D. In three pairs, we determined a difference in the intensity of sweetness. In the evaluation with CATA, most of the descriptors in the pair were similar, and in the hedonic evaluation, there were no significant differences in liking within the pairs. In the questionnaire, we determined that students consume ice cream most often in the summer, several times a week with friends or as a dessert. Most of them do not pay attention to the nutritional value of ice cream, they prefer traditional flavors, milk ice cream in a cone, which is more often bought in stores
Buda és a városegyesítés
No full textA főváros egyesítésének tanulmányozása során a kormányzati
szándékok és koncepciók mellett érdemes szemügyre venni az egyes városok egyéni érdekeit. Az eladósodott, a kortársak által fejlődésképtelennek tartott, jelentős arányban bortermelők és hivatalnokok által lakott Buda város tanácsának és közgyűlésének állásfoglalásai azt mutatják, hogy nemcsak a dinamikusan fejlődő testvérváros, Pest gazdasági-társadalmi túlsúlyától, saját egyesített
fővároson belüli közgyűlési befolyásának elvesztésétől, hanem az egyesítéssel járó fokozódó állami befolyástól is tartott. Az önkormányzati előjogait féltő polgársággal szemben Buda polgármestere és országgyűlési képviselője, Házmán Ferenc azonban a városegyesítés egyik élharcosává vált. Jelen írás Pest-Buda és Óbuda egyesítésének vitái kapcsán vizsgálja meg Buda város helyzetét és idézi
fel az egyes politikai állásfoglalásokat
Intervenire sui serramenti storici, tra sostenibilità e conservazione. un progetto di miglioramento energetico per il patrimonio in Sicilia
No full textL’articolo racconta parte di un’esperienza di collaborazione intercorsa tra Politecnico di Milano e Regione Sicilia verso la definizione di interventi di efficientamento energetico per 106 immobili del Dipartimento dei Beni Culturali. Partendo dal descrivere il percorso progettuale in atto, il testo si focalizza sul tema del recupero dei serramenti storici in una selezione di 38 casi rappresentativi. Si delineano infine alcune considerazioni sui possibili interventi di miglioramento energetico, valutandone i relativi vantaggi
Sensory properties of spices and the possibility of use in bakery products
No full textV živilski industriji se začimbe uporablja kot dodatek različnim živilom za izboljšanje senzoričnih lastnosti (barve, vonja, okusa in arome) ter kot antioksidante in protimikrobna sredstva. Kot začimbe uporabljamo različne dele rastlin, liste, semena, lubje, plodove in korenine. Pri ocenjevanju senzoričnih lastnosti različnih začimb si lahko pomagamo z McCormickovim senzoričnim kolesom začimb, ki vključuje senzorične opisnike za vonj in aromo. Proučili smo možnosti uporabe začimb v pekovskih izdelkih kot dodatkov za izboljšanje barve in arome ter kot antioksidativnih in protimikrobnih učinkovin. V okviru eksperimentalnega dela diplomskega dela smo želeli raziskati vpliv dodatka izbranih začimb (janeža, pimenta, ingverja in kurkume) na všečnost nekaterih senzoričnih lastnosti (videz, vonj, okus, aroma, krhkost, topnost) in celokupno všečnost piškotov. Spekli smo piškote z dodatkom začimb in jih senzorično ocenili s panelom študentov. Večje razlike med vzorci so bile pri videzu, vonju, okusu in aromi. Kontrolni vzorec brez začimb je prejel najvišje ocene pri večini senzoričnih lastnosti, razen videzu, kjer so bili bolje ocenjeni le piškoti z ingverjem. Pri ocenjevanju topnosti in krhkosti piškotov so bili rezultati med vzorci primerljivi. Pri ocenjevanju celokupne všečnosti so študenti najboljše ocenili kontrolne piškote brez dodatkov, sledili so piškoti z janežem, nato piškoti z dodatkom pimenta, najslabše so bili ocenjeni piškoti z ingverjem in s kurkumo. Pri dodatku ingverja je študente najbolj zmotil pekoč pookus piškotov, pri dodatku kurkume pa preveč intenzivna rumena barva.In food industry, spices are mostly used to improve colour, odour, taste and aroma of different foods, and as antioxidants and antimicrobial agents. Spices come from different parts of plants, such as leaves, seeds, bark, fruits, roots, berries and pods. Sensory properties of different spices can be described with McCormick\u27s spice wheel, which includes sensory descriptors for odour and aroma. In graduation thesis we have studied the use of spices in bakery products for improvement of colour and aroma, and antioxidant and antimicrobial activity. Also we wanted to investigate the effect of the addition of selected spices (anise, allspice, ginger and turmeric) on some sensory properties (appearance, odour, taste, aroma, fragility and solubility) and overall liking of cookies. The cookies were prepared with addition of spices and then sensory evaluated with a panel of students. The major differences between the cookies were in appearance, odour, taste and aroma. The control sample (without spices) received the highest scores for most sensory properties except for the appearance, where only cookies with ginger were evaluated better. In assessing the solubility and fragility of cookies the hedonic scores were comparable between the samples. In evaluating the overall likeness, the best results were obtained for the control, followed by cookies with anise and allspice, while the lowest scores were obtained for cookies with ginger and turmeric. Cookies with ginger received lower hedonic score because of spicy, burning aftertaste, whereas cookies with turmeric were evaluated lower because of too intense yellow colour
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