Film Analysis
Mostrando 1-12 de 484 artigos, teses e dissertações.
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1. Developing Historical Competency: Teaching German History Through History Films At University Putra Malaysia (BA German Programme)
Abstract History films personalize, dramatize and emotionalize historical events and characters. They revive the past by exemplifying it in the present, engage ongoing discourses of history and as a result have proven to be the most influential medium in conveying history to large audiences. History films are regarded as an attractive, motivating and efficie
Pandaemonium Germanicum. Publicado em: 2022
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2. Mathematical Modeling of the Film Influence on the Salting Time of Mozzarella Cheese in a Static and Dynamic System: Application of Artificial Neural Networks of the Multilayer Perceptron Type
The NaCl and KCl diffusion in the film formed on the cheese surface during salting was simulated by the finite element method. The time and salts concentration values on the cheese surface were determined, tabulated, and presented to the multilayer perceptron neural network (MLP) for the regression modeling. The samples were divided into 70, 15 and 15% for t
Journal of the Brazilian Chemical Society. Publicado em: 2022
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3. Morphology Behavior of Copper Films Deposited after Wet Surface Treatment on Polished Alumina
In this paper, a pre-treatment process for electroless copper (Cu) deposition on the polished alumina (Al2O3) 99.9% and the behavior of Cu plating by electroless process after Al2O3 surface treatment were explored. Our work was carried out by changing the roughness of Al2O3 through micro-etching (coarsening), nucleation its surface by a two-step method (sens
Journal of the Brazilian Chemical Society. Publicado em: 2022
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4. FILM NARRATIVES CROSSING TIME AND SPACE IN THE AMERICAS: A COMPARATIVE PERSPECTIVE OF LA JAULA DE ORO (2013) AND EL NORTE (1983); RIO (2011) AND THE THREE CABALLEROS (1944)
Abstract The essay discusses how frequent migratory currents of certain narratives and ideas within the Americas have formed clusters of knowledge and stimulated audiences’ imagination about specific cultures or nations. The essay presents the process of narrative continuity and displacement in recent films about immigration and travel within the Americas,
Ilha do Desterro. Publicado em: 2022
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5. THE INFLUENCE OF THE FILM FORMED ON THE PRATO CHEESE SURFACE DURING THE NACL AND KCL SALTING PROCESS: APPLICATION OF THE FINITE ELEMENT METHOD AND NEURAL NETWORKS OF THE SELF-ORGANIZING MAP (SOM) AND MULTILAYER PERCEPTRON (MLP) TYPES
Sodium chloride is used in the cheese salting process as it promotes sensory changes and food preservation. However, in excess can cause hypertension problems, and for this reason, it has been partially replaced by potassium chloride. In the present work, Prato cheese was subjected to joint diffusion of NaCl and KCl by immersion in static and stirred brine.
Química Nova. Publicado em: 2022
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6. Prospects for Developing Low-Cost Optical Fiber Sensors for Liquid-Liquid Interface Detection
Abstract This work examines the prospects of a low-cost retroreflection optical sensor system for detection of the interface between two immiscible liquids, for applications in oil separation tanks. The sensor in its simplest configuration comprises a bare fiber optic tip, cleaved at an angle of 90º relative to the longitudinal fiber axis. The device tested
Journal of Microwaves, Optoelectronics and Electromagnetic Applications. Publicado em: 2022
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7. ERRATUM
This study described the morphology, crystallinity, thermal and mechanical characterization of Polyamide 11 (PA11) porous film prepared by non-solvent induced phase separation (NIPS) method using formic acid (FA) as solvent. In addition, the miscibility of PA11/FA/H2O system was performed to generate a ternary phase diagram. The porous films morphology was i
Arq. Neuro-Psiquiatr.. Publicado em: 2021-06
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8. Polyamide 11 porous films by NIPS: the influence of miscibility and polymer crystalline formation in pores structure and morphology
This study described the morphology, crystallinity, thermal and mechanical characterization of Polyamide 11 (PA11) porous film prepared by non-solvent induced phase separation (NIPS) method using formic acid (FA) as solvent. In addition, the miscibility of PA11/FA/H2O system was performed to generate a ternary phase diagram. The porous films morphology was i
Quím. Nova. Publicado em: 2021-06
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9. Heterotopic Heart Transplant History and Concepts Cannot Be Neglected - Witnessing the History and Learning with Previous Practices
This study described the morphology, crystallinity, thermal and mechanical characterization of Polyamide 11 (PA11) porous film prepared by non-solvent induced phase separation (NIPS) method using formic acid (FA) as solvent. In addition, the miscibility of PA11/FA/H2O system was performed to generate a ternary phase diagram. The porous films morphology was i
Braz. J. Cardiovasc. Surg.. Publicado em: 2021-06
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10. Trypanocidal Activity and Increased Solubility of Benznidazole Incorporated in PEG 4000 and Its Derivatives
Selecting a polymer depends on its characteristics, the properties of the drug and of the remaining ingredients in the formulation. The drug, when incorporated into a polymeric matrix, can show several advantages when compared with its conventional form. In this context, this work describes the preparation and characterization of polyethylene glycol (PEG 400
J. Braz. Chem. Soc.. Publicado em: 2021-06
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11. Incorporation of Fluorescent Dyes in Electrospun Chitosan/Poly(ethylene oxide)
Polymeric films have been increasingly investigated due to the ease of miniaturization and integration in several sensor devices. Films obtained from the electrospinning technique have a controlled diameter and homogeneity, and substances can be incorporated into the polymeric network. Electrospinning fiber of chitosan (Ch) and poly(ethylene oxide) (PEO) was
J. Braz. Chem. Soc.. Publicado em: 2021-05
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12. Application of self-organizing maps to evaluate the influence and behavior of the film formed during salting of Prato cheese
Abstract Problems related to high blood pressure have led consumers to choose foods with low levels of sodium chloride, and an alternative to reduce the salt content of this salt is its partial replacement with KCl. In order to not affect the sensory properties of cheese, salting was performed using a solution containing 70% of NaCl and 30% of KCl in a stati
Food Sci. Technol. Publicado em: 2020-12