02100nam 22005651 450 991046469820332120200520144314.00-88132-681-X(CKB)3710000000072418(EBL)3385696(SSID)ssj0001059968(PQKBManifestationID)12479603(PQKBTitleCode)TC0001059968(PQKBWorkID)11105559(PQKB)10947555(MiAaPQ)EBC3385696(Au-PeEL)EBL3385696(CaPaEBR)ebr10809147(CaONFJC)MIL559506(OCoLC)923328420(EXLCZ)99371000000007241820130711d2013 uy 0engur|n|---|||||txtccrLocal content requirements a global problem /Gary Clyde Hufbauer and Jeffrey J. Schott ; assisted by Cathleen Cimino, Martin Vieiro, and Erika WadaWashington, DC :Peterson Institute for International Economics,2013.1 online resource (259 p.)Policy analyses in international economics ;102Description based upon print version of record.0-88132-680-1 Includes bibliographical references.Introduction -- Alternatives to LCRS -- Survey and case studies -- Healthcare sector in Brazil -- Wind turbines in Canada -- The automobile industry in China -- Solar cells and modules in India -- Oil and gas in Nigeria -- Not buying it: buy American/buy America -- Conclusions and recommendations.Buy national policyCase studiesCommercial policyCase studiesElectronic books.Buy national policyCommercial policy382/.5Hufbauer Gary Clyde121684Schott Jeffrey J.1949-121685MiAaPQMiAaPQMiAaPQBOOK9910464698203321Local content requirements2047910UNINA01003nam a2200265 i 4500991001200939707536050905s2004 ne b 001 0 eng db13335765-39ule_instDip.to Matematicaeng511.3AMS 68-02LC QA267.7.Z55Zimand, Marius497725Computational complexity :a quantitative perspective /Marius ZimandAmsterdam :Elsevier,c2004xii, 340 p. ;25 cmNorth-Holland mathematics studies,0304-0208 ;196Includes bibliographical references (p. 321-332) and indexComputational complexity.b1333576521-09-0605-09-05991001200939707536LE013 68-XX ZIM11 (2004)12013000290850le013pE114.50-l- 01110.i1413286205-10-05Computational complexity757831UNISALENTOle01305-09-05ma -engne 0002905nam 2200625 450 991079093510332120230803023326.03-486-72124-010.1524/9783486721249(CKB)2550000001255424(EBL)1348574(OCoLC)875818566(SSID)ssj0001215706(PQKBManifestationID)11699853(PQKBTitleCode)TC0001215706(PQKBWorkID)11179311(PQKB)11068669(MiAaPQ)EBC1348574(DE-B1597)227867(OCoLC)979887398(DE-B1597)9783486721249(Au-PeEL)EBL1348574(CaPaEBR)ebr10861390(CaONFJC)MIL588210(EXLCZ)99255000000125542420140430h20132013 uy 0gerur|n|---|||||txtccrGrundlegende experimentiertechnik im physikunterricht /von Prof. Dr. Jan-Peter Meyn2., aktualisierte Auflage.Munich, Germany :Oldenbourg Verlag,2013.©20131 online resource (167 p.)Description based upon print version of record.3-486-71624-7 1-306-56959-1 Includes bibliographical references and index.Front Matter -- 1 Elektrizitätsquellen -- 2 Elektrische Messtechnik -- 3 Magnete -- 4 Akustik -- 5 Optik -- 6 Handwerk -- 7 Mechanik und Hydrodynamik -- 8 Wärme -- 9 Experimente -- Back Matter Experimente werden im Physikunterricht durchgeführt, um Naturphänomene zu verdeutlichen. Für die Vorbereitung solcher Schülerexperimente steht zwar eine Vielzahl von Lehrbüchern zur Verfügung, doch sieht man sich oft mit dem Problem konfrontiert, dass Physikexperimente schwierig aufzubauen sind oder nicht wie geplant durchgeführt werden können. Dieses Buch schlägt eine Brücke zwischen den rezeptartigen Versuchsbeschreibungen in Lehrmittelsammlungen und vorhandenen Lehrbüchern. Es stellt leicht verständlich spannende aber leicht durchzuführende Experimente aus der Physik vor und leistet wertvolle Hilfe bei der Durchführung. In der 2. Auflage wurden neben speziellen Themen wie der Messung der Lichtgeschwindigkeit auch Lösungen für Alltagsprobleme ergänzt.PhysicsStudy and teachingExperimentsPhysicsStudy and teachingProblems, exercises, etcPhysicsStudy and teachingExperiments.PhysicsStudy and teaching530.071Meyn Jan-Peter1202974MiAaPQMiAaPQMiAaPQBOOK9910790935103321Grundlegende experimentiertechnik im physikunterricht3822114UNINA03816nam 2200625 450 991081718920332120200520144314.00-231-54324-710.7312/mour18076(CKB)3710000001022511(MiAaPQ)EBC4775025(DE-B1597)481775(OCoLC)953617968(OCoLC)987941846(DE-B1597)9780231543248(Au-PeEL)EBL4775025(CaPaEBR)ebr11326473(CaONFJC)MIL989462(EXLCZ)99371000000102251120170118h20172017 uy 0engurcnu||||||||rdacontentrdamediardacarrierMouthfeel how texture makes taste /Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela JohansenNew York :Columbia University Press,2017.©20171 online resource (372 pages) color illustrations, photographsArts and Traditions of the Table: Perspectives on Culinary History0-231-18076-4 Includes bibliographical references and index.Frontmatter -- Contents -- Preface -- Acknowledgments -- 1. The Complex Universe of Taste and Flavor -- 2. What Makes Up Our Food? -- 3. The Physical Properties of Food: Form, Structure, and Texture -- 4. Texture and Mouthfeel -- 5. Playing Around with Mouthfeel -- 6. Making Further Inroads into the Universe of Texture -- 7. Why Do We Like the Food That We Do? -- Epilogue: Mouthfeel and a Taste for Life -- Glossary -- Bibliography -- Illustration Credits -- IndexWhy is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications?Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.Mouth feelFood textureTasteFoodSensory evaluationFood preferencesCookingFood texture.Taste.FoodSensory evaluation.Food preferences.Cooking.664/.072Mouritsen Ole G.49442Styrbæk KlavsMiAaPQMiAaPQMiAaPQBOOK9910817189203321Mouthfeel4088805UNINA