This paper presents the gravimetric analysis together with seismic data as an integral application in order to identify the continental-oceanic crust boundary (COB) of the Argentine continental margin from 36 • S to 50 • S in a continuous way. The gravimetric and seismic data are made up of large grids of data obtained from satellite altimetry and marine research. The methodology consists of three distinct methods: (i) the application of enhancement techniques to gravimetric anomalies, (ii) the calculation of crustal thinning from 3-D gravity inversion modelling of the crust-mantle discontinuity and (iii) 2-D gravimetric modelling supported by multichannel reflection and refraction seismic profiles. In the first method, the analytic signal, Theta map, and tilt angle and its horizontal derivative were applied. In the second method, crustal thickness was obtained as the difference in the depths of the crystalline basement and the crust-mantle discontinuity; the latter was obtained via gravimetric inversion. Finally, 2-D modelling was performed from free-air anomalies in two representative sections by considering as restriction surfaces those coming from the interpretation of seismic data. The results of the joint application of enhancement techniques and 2-D and 3-D modelling have enabled continuous interpretation of the COB. In this study, the COB was determined continuously from the integration of 2-D profiles of the enhancement techniques, taking account of crustal thickness and performing 2-D gravimetric modelling. The modelling technique was complemented by regional studies integrated with multichannel seismic reflection and seismic refraction lines, resulting in consistent enhancement techniques.
The objective of this work was to study the effects of soaking pretreatments, frying time and temperature, and oil content on texture and glass transition properties of French fried potatoes. Sodium chloride and total sugar contents showed a significant difference (P<0.05) between soaked samples and an unsoaked control. Texture parameters such as rigidity, work and maximum force showed that, up to 2 min offrying, these values decreased. Thereafter, there was a significant increase in these values as frying time increased beyond 3 min as confirmed by a Taguchi statistical analysis.
Glass transition temperature (Tg) was higher at the crust than in the strip center for all products and a control sample. This may have been due not only to differences in water content, but also dependent on the presence of other molecules that may have acted as plasticizers. As expected, the extent of starch gelatinization was greater at the crust for all treatments.
históricos geográficos, el presente trabajo propone y verifica el diseño y la implementación de una arquitectura para un Almacén de Datos Espacial (ADE), mediante el uso de herramientas FOSS4G como: PostgreSQL + PostGIS para la base de datos espacial; Talend Open Studio + SDI para el procedimiento ETL; GeoServer como sevidor de mapas; SOLAP en SpagoBI Server y sus herramientas secundarias. La implementación del ADE (Almacén de Datos Espacial) permitió el análisis de un caso de estudio que demuestra la posibilidad de la aplicación de ADE en procesos de gestión de áreas sociales, de negocios o de investigación.
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