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Record Nr. |
UNISA996217177003316 |
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Autore |
Barton |
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Titolo |
Physical and Hydrologic Flow Properties of Fractures Las Vegas, Nevada~%#~151;zion Canyon, Utah~%#~151;grand Canyon, Arizona~%#~151;yucca Mountain, Nevada, Field Trip T385 |
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Pubbl/distr/stampa |
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[Place of publication not identified], : American Geophysical Union, 1991 |
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ISBN |
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Descrizione fisica |
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1 online resource (ix, 36 pages) : illustrations |
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Collana |
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Field trip guidebook (International Geological Congress (28th : 1989 : Washington, D.C.)) ; ; T385 |
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Disciplina |
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Soggetti |
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Groundwater flow |
Groundwater flow - Arizona |
Groundwater flow - Nevada |
Groundwater flow - Utah |
Faults (Geology) |
Joints (Geology) |
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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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Bibliographic Level Mode of Issuance: Monograph |
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Nota di bibliografia |
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Includes bibliographical references. |
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Sommario/riassunto |
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Published by the American Geophysical Union as part of the Field Trip Guidebooks Series, Volume 385.Fractures are one of the most abundant structures in geology and are found in almost all rocks and soils at or near the Earth's surface. They are found over a wide range of length scales, from micro-fractures within mineral grams (micro-meters) to oceanic-intraplate fractures as much as 5000 km in length. The important role of fractures in fluid transport in the crust has long been recognized by geologists who have studied dikes (fracture conduits for flow of igneous rocks) and mineral veins fracture conduits for precipitation from aqueous Fluids. In studying these paleo-flow systems, little attention has been given to quantification of the flow properties of the system. Until two decades ago, hydrologists (Long, 1983) and petroleum-reservoir engineers (Nelson, 1985) studying fluid flow in rock had recognized the role of fractures only qualitatively. |
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Quantitatively, the mathematics of fracture flow had been considered intractable while the mathematics of porous-media flow through the rock matrix had been developed and refined for almost one hundred ears. Direct observation of the flow properties of rock at field scales demonstrated the inadequacy of the porous media models beyond the scale of laboratory samples. The hydraulic conductivity of fractured bulk rock has been measured to be as much as 8 orders of magnitude greater than matrix hydraulic conductivity measured in laboratory samples of the same intact rock. Clearly, fractures are primary conduits for fluid flow in rock at time scales of economic and practical interest. Quantitative understanding of the physics of flow in individual fractures and fracture networks has become an important research topic with direct applications to contemporary and paleo flow systems. |
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2. |
Record Nr. |
UNINA9910818040403321 |
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Autore |
Korsmeyer Carolyn |
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Titolo |
Making sense of taste : food & philosophy / / Carolyn Korsmeyer |
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Pubbl/distr/stampa |
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Ithaca, New York : , : Cornell University Press, , 2002 |
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©1999 |
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ISBN |
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0-8014-7132-X |
1-322-52312-6 |
0-8014-7133-8 |
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Descrizione fisica |
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1 online resource (247 p.) |
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Classificazione |
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Disciplina |
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Soggetti |
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Food |
Philosophy |
Food - Sensory evaluation |
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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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Nota di contenuto |
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Front matter -- Contents -- Illustrations -- Acknowledgments -- Introduction -- CHAPTER 1. The Hierarchy of the Senses -- CHAPTER 2. Philosophies of Taste: Aesthetic and N anesthetic Senses -- CHAPTER 3. The Science of Taste -- CHAPTER 4. The Meaning of Taste and the |
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Taste of Meaning -- CHAPTER 5. The Visual Appetite: Representing Taste and Food -- CHAPTER 6. Narratives Of Eating -- Index |
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Sommario/riassunto |
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Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists. In Making Sense of Taste, Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention. Korsmeyer begins with the Greek thinkers who classified taste as an inferior, bodily sense; she then traces the parallels between notions of aesthetic and gustatory taste that were explored in the formation of modern aesthetic theories. She presents scientific views of how taste actually works and identifies multiple components of taste experiences. Turning to taste's objects-food and drink-she looks at the different meanings they convey in art and literature as well as in ordinary human life and proposes an approach to the aesthetic value of taste that recognizes the representational and expressive roles of food. Korsmeyer's consideration of art encompasses works that employ food in contexts sacred and profane, that seek to whet the appetite and to keep it at bay; her selection of literary vignettes ranges from narratives of macabre devouring to stories of communities forged by shared eating. |
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