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Wyszukujesz frazę "Gnapowski, S." wg kryterium: Autor


Wyświetlanie 1-4 z 4
Tytuł:
The role of e-learning in educational processes
Autorzy:
Duda, A.
Korga, S.
Gnapowski, S.
Powiązania:
https://bibliotekanauki.pl/articles/103350.pdf
Data publikacji:
2014
Wydawca:
Stowarzyszenie Inżynierów i Techników Mechaników Polskich
Tematy:
e-learning
educational work
distance education
online education
Opis:
The subject of this article contains selected methods of optimization of educational work using selected computer tools, such as e-learning. The use of information technologies is a common feature of teaching methods, which include e-learning. Through a distance learning, teaching and learning process became accessible from anywhere, at any age and time. Virtual contact between the teacher and the student is in many cases far more convenient for both of them. Training and e-learning courses are very popular. They are carried out not only in school or academic environment but also in the business one. Distance education is used as a tool to support learning process, and its use may allow easy management of materials, allowing to create flexible educational methods.
Źródło:
Advances in Science and Technology. Research Journal; 2014, 8, 24; 61-65
2299-8624
Pojawia się w:
Advances in Science and Technology. Research Journal
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Inproving of the quality food for animals by pulsed power plasma discharge
Autorzy:
Gnapowski, S.
Gnapowski, E.
Duda, A.
Powiązania:
https://bibliotekanauki.pl/articles/103072.pdf
Data publikacji:
2015
Wydawca:
Stowarzyszenie Inżynierów i Techników Mechaników Polskich
Tematy:
ultrasounds
pulsed power plasma discharge
OH radical
change of size
animals food
Opis:
Soy beans powder mixed with water is a good food for animals. However, there are two problems with this brew. One is that soy beans powder is sunk down to fast. Parts of soy beans powder are too big and too heavy. Animals do not eat soy beans powder because after a few minutes (around 3min) is sunk down and soy beans are on the bottom case. Another negative point is a quick growth of mold, especially during summer when the temperature is highest. Mold is making food unhealthy and causes unpleasant smell. After mold appears it is difficult to clean the case. One of the solutions to eliminate these problems is to use pulse power plasma discharge and the second solution is ultra sound treatment. It was observed that pulse power discharge can decrease the size of soy beans powder a few times. Another advantage of such experiments was that the pulse power discharge killed bacteria and viruses. After our experiments we did not observe mold growing. Using pulse power discharge we can decrease sinking speed by about ten times. Ultra sound generation is useful and can decrease sinking speed even more, compared with pulse power discharge.
Źródło:
Advances in Science and Technology. Research Journal; 2015, 9, 27; 58-65
2299-8624
Pojawia się w:
Advances in Science and Technology. Research Journal
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
New possibility for the use of plasma discharges to identify amber and changes in amber structure
Autorzy:
Gnapowski, S.
Lenik, K.
Szwed, G.
Akiyama, H.
Powiązania:
https://bibliotekanauki.pl/articles/103303.pdf
Data publikacji:
2012
Wydawca:
Stowarzyszenie Inżynierów i Techników Mechaników Polskich
Tematy:
amber
pulsed power plasma discharge
shock wave
cracks
silicone oil
red color amber
Opis:
Pulsed power discharge applied in air to the amber surface was found to cause improvement in its appearance and color changes such as to red, a color not natural to amber but attractive for jewelry. Needle and plate electrodes were used during experiments. Pulsed power discharges in air particularly turned amber red at the edges and around the needle electrode. Discharges in water did not change amber structure because discharge occurring on the surface does not cross the amber structure. Discharges in silicone oil had a different effect, with most discharge passing through the amber structure, causing fine cracks. Unfortunately, the absence of a consistent amber structure causes difficulty in selecting the correct discharge (shock wave) power. Using new technology, we have changed the appearance a very old material-amber (about 40 – 60 million years old) – to make it more attractive for customers; this technology is also useful for detecting artificial amber (costume jewellery) without causing damage to the product.
Źródło:
Advances in Science and Technology. Research Journal; 2012, 6, 16; 1-6
2299-8624
Pojawia się w:
Advances in Science and Technology. Research Journal
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Change of aluminum alloys structure by sono-solidification
Autorzy:
Gnapowski, S.
Tsunekawa, Y.
Okumiya, M.
Lenik, K.
Powiązania:
https://bibliotekanauki.pl/articles/382741.pdf
Data publikacji:
2013
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
ultrasonic vibration
sono solidification
Al-Si alloy
grain size
solidification temperature
drgania ultradźwiękowe
krzepnięcie
stop Al-Si
wielkość ziarna
temperatura krzepnięcia
Opis:
This experiment utilized five Aluminum alloys with silicon content percentages of 7, 10, 12.6, 14.5 and 17(wt)%. Ultrasonic vibration was applied to improved the quality of aluminum alloys. Sono-solidification, in which ultrasound vibrations are applied to molten metal during its solidification, is expected to cause improved mechanical properties due to grain refinement. Observed by microstructure photographs was that grains became smaller and their shapes more regular. Using ultra sound solidification α Al appeared during ultrasound treatment the eutectic solidification time was longest around 10% compared with same condition experiment without ultrasound treatment.
Źródło:
Archives of Foundry Engineering; 2013, 13, 4; 39-42
1897-3310
2299-2944
Pojawia się w:
Archives of Foundry Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-4 z 4

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