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1. |
Record Nr. |
UNIBAS000007078 |
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Autore |
Isla, José Francisco : de <1703-1781> |
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Titolo |
Fray Gerundio de Campazas / José Francisco de Isla ; edición, introducción y notas de Russell P. Sebold |
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Pubbl/distr/stampa |
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ISBN |
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Edizione |
[2. ed.] |
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Descrizione fisica |
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Collana |
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Disciplina |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di contenuto |
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Vol.1. - 1969. - XCVIII,188 p. Vol.2. - 1970. - 320 p. Vol.3. - 1973. - XX, 196 p. Vol.4. - 1975. - 300 p. |
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2. |
Record Nr. |
UNINA9910138864803321 |
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Titolo |
Self-compacting concrete [[electronic resource] /] / edited by Ahmed Loukili |
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Pubbl/distr/stampa |
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London, : ISTE |
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Hoboken, N.J., : Wiley, 2011 |
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ISBN |
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1-118-60216-1 |
1-118-60196-3 |
1-118-60214-5 |
1-299-18768-4 |
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Descrizione fisica |
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1 online resource (278 p.) |
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Collana |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Self-consolidating concrete |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Cover; Self-Compacting Concrete; Title Page; Copyright Page; Table of Contents; Introduction; Chapter 1. Design, Rheology and Casting of Self-Compacting Concretes; 1.1. Towards a fluid concrete; 1.1.1. Area of application; 1.2. SCC formulation basics; 1.2.1. Overview; 1.2.2. Specificity of SCC formulation; 1.2.3. Design methods for SCC; 1.3. SCC rheology; 1.3.1. Fundamental concepts; 1.3.2. Rheological characteristics: methods and ranges of measured values; 1.3.3. Rheology at different scales; 1.3.4. Evolution in rheology during casting - thixotropy; 1.4. Industrial practices |
1.4.1. Determining rheology during mixing and transport1.4.2. Pumping; 1.5. Forces exerted by SCCs on formworks; 1.5.1. Important parameters; 1.5.2. Changes in pressure against a formwork; 1.5.3. Adapting the casting conditions; 1.5.4. Modeling pressure; 1.6. Bibliography; Chapter 2. Early Age Behavior; 2.1. Introduction; 2.2. Hydration and its consequences; 2.2.1. Hydration; 2.2.2. Setting; 2.2.3. Chemical shrinkage and endogenous shrinkage; 2.2.4. Heat release, thermal contraction and the risk of cracking; 2.3. Early age desiccation |
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and its consequences: different approaches to the problem |
2.4. Plastic shrinkage and drop in capillary pressure2.4.1. Analysis of studied phenomena; 2.5. Comparison of plastic shrinkage for SCCs and conventional concretes; 2.5.1. Controlled drying; 2.5.2. Forced drying; 2.6. Influence of composition on free plastic shrinkage; 2.6.1. Influence of the paste composition; 2.6.2. Influence of the paste proportion; 2.7. Cracking due to early drying; 2.7.1. Experimental apparatus; 2.7.2. Comparison of SCCs and conventional concretes; 2.8. Summary; 2.9. Bibliography; Chapter 3. Mechanical Properties and Delayed Deformations; 3.1. Introduction |
3.2. Instantaneous mechanical properties3.2.1. Time-evolution of compressive strength; 3.2.2. Tensile strength; 3.2.3. Elastic modulus; 3.3. Differences in mechanical behavior; 3.3.1. Free shrinkage; 3.3.2. Restrained shrinkage; 3.3.3. Evolution and prediction of delayed deformations under loading, creep deformations; 3.4. Behavior of steel-concrete bonding; 3.4.1. Anchorage capacity; 3.4.2. Transfer capacity of reinforcement tensile stress to concrete and cracking; 3.5. Bibliography; Chapter 4. Durability of Self-Compacting Concrete; 4.1. Introduction |
4.2. Properties and parameters that influence durability4.2.1. Mechanical strength; 4.2.2. Porosity and properties of the porous network; 4.2.3. Absorption; 4.3. Transport phenomena; 4.3.1. Permeability; 4.3.2. Diffusion; 4.4. Degradation mechanisms; 4.4.1. Reinforcement bar corrosion risk; 4.4.2. Aggressive water; 4.5. Conclusion; 4.6. Bibliography; Chapter 5. High Temperature Behavior of Self-Compacting Concretes; 5.1. Introduction; 5.2. Changes in SCC microstructure and physico-chemical properties with temperature; 5.2.1. Physico-chemical properties |
5.3. Mechanical behavior of SCCs at high temperature |
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Sommario/riassunto |
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Self-Compacting Concrete (SCC) is a relatively new building material. Nowadays, its use is progressively changing the method of concrete placement on building sites.However, the successful use of SCC requires a good understanding of the behavior of this material, which is vastly different from traditional concrete. For this purpose, a lot of research has been conducted on this area all over the world since 10 years.Intended for both practitioners and scientists, this book provides research results from the rheological behavior of fresh concrete to durability. |
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3. |
Record Nr. |
UNINA9910298646303321 |
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Titolo |
Foodinformatics : Applications of Chemical Information to Food Chemistry / / edited by Karina Martinez-Mayorga, José Luis Medina-Franco |
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Pubbl/distr/stampa |
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2014 |
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ISBN |
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Edizione |
[1st ed. 2014.] |
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Descrizione fisica |
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1 online resource (258 p.) |
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Disciplina |
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Soggetti |
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Food science |
Communication in science |
Medicinal chemistry |
Food Science |
Science Communication |
Medicinal Chemistry |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references at the end of each chapters and index. |
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Nota di contenuto |
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1. Introduction to Molecular Similarity and Chemical Space -- 2. The Chemical Space of Flavors.- 3. Chemoinformatics Analysis and Structural Similarity Studies of Food-Related Databases -- 4. Reverse Pharmacognosy: A Tool to Accelerate the Discovery of New Bioactive Food Ingredients -- 5. Molecular Approaches to Explore Natural and Food-Compound Modulators in Cancer Epigenetics and Metabolism -- 6. Discovery of natural products that modulate the activity of PPARgamma: a source for new antidiabetics -- 7. DPP-IV, An Important Target for Anti-diabetic Functional Food Design.-8. Comparison of Different Data Analysis Tools to Study the Effect of Storage Conditions on Wine Sensory Attributes and Trace Metal Composition.- 9. Software and Online Resources: Perspectives and |
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Sommario/riassunto |
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The explosion in the generation of information parallels the explosion of computational resources. The use of computers to collect, store and manipulate chemical information is at the heart of chemoinformatics. These methodologies, whose main target thus far has been the pharmaceutical field, are general and can be applied to other types of chemical data sets, such as those containing food chemicals. While the use of chemical information methodologies to address food-related challenges is still in its infancy, interest is growing and will continue to do so as the methods prove useful, particularly for providing practical solutions to food industry challenges. Foodinformatics gives an overview of basic concepts, applications, tools and perspectives of the emerging field of foodinformatics. The book is an important addition to the literature and will be of interest of food chemists, nutritionists, informaticians and scientists of related fields. About the Editors Karina Martínez-Mayorga, Instituto de Química, UNAM, Mexico City, México and Torrey Pines Instiute for Molecualr Studies, Port St. Lucie, FL, USA José Luis Medina-Franco, Instituto de Química, UNAM, Mexico City, México, and Torrey Pines Instiute for Molecualr Studies, Port St. Lucie, FL, USA. |
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