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Tytuł:
The effect of the level and form of Fe on the quality of femur bones in broiler chickens
Wpływ poziomu i formy żelaza na jakość kości udowych kurcząt brojlerów
Autorzy:
Kwiecień, M.
Powiązania:
https://bibliotekanauki.pl/articles/2196929.pdf
Data publikacji:
2013
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Tematy:
chicken
iron level
iron form
bone quality
femur bone
broiler chicken
bone parameter
glycine chelate
Źródło:
Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica; 2013, 31, 4; 24-34
0239-4243
2083-7399
Pojawia się w:
Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of addition of herbs on body weight and assessment of physical and chemical alterations in the tibia bones of broiler chickens
Wpływ dodatku ziół do paszy na masę ciała oraz cechy fizyczne i chemiczne kości piszczelowych kurcząt brojlerów
Autorzy:
Kwiecien, M.
Winiarska-Mieczan, A.
Powiązania:
https://bibliotekanauki.pl/articles/16157.pdf
Data publikacji:
2009
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:
animal feeding
body weight
bone
broiler chicken
chemical property
feed additive
physical property
tibia
herb
addition
mineral component
Opis:
Bones, even after their growth has been completed, react to both external and internal factors which include feeding. The process of bone mineralization, including limb bones, is a very important index of the effectiveness and quality of feeding procedures, aswell as a measure of the organism’s health status. Antibiotics, which used to be very popular growth stimulators in feeding, have recently been replaced with natural feed additives, namely herbs. Although the usefulness of herbs has been known for a long time, little information has been found so far concerning their use in animal feeding and effect on the physical parameters and the chemical composition of the bones chickens. The aim of the present work was to determine a potential influence of herbs added to chickens’ diets on the body weight, chosen physical parameters of tibia bones: their weight, length and the content of the basic mineral components of the bone. The experiment was conducted on 210 broiler chickens of the Ross 308 line, divided into seven feeding groups: the control group (I – a mixture containing an antibiotic) and six experimental ones (II – hops, III – lime, IV – lemon balm, V – pansy, VI – peppermint, VII – nettle). In the bone samples, their weight, length, and the chemical composition of ash: Ca, Mg and P were determined. The results obtained in the present study reveal that an addition of nettle or lemon balm to the mixtures led to an increase in the body weight of broiler chickens. An addition of hops (II) to the mixtures led to a decrease in the length of the bones. An addition of lemon balm, pansy, peppermint or nettle to the mixtures had a negative effect on the level of Mg in the bones.
Kości, nawet po zakończeniu swego wzrostu, reagują na czynniki wewnętrzne i zewnętrzne, do których należy również żywienie. Proces mineralizacji tkanki kostnej, w tym kości kończyn, jest bardzo ważnym wskaźnikiem efektywności i jakości stosowanego żywienia, ale również i miernikiem stanu zdrowotnego organizmu. Antybiotyki, do niedawna popularne w żywieniu stymulatory wzrostu, zaczęto zastępować naturalnymi dodatkami paszowymi, np. ziołami. Mimo że przydatność ziół jest znana od dawna, to w żywieniu zwierząt, jak dotąd, nie ma jednoznacznych informacji na temat ich wpływu na organizm kurcząt oraz parametry fizyczne i skład chemiczny kości. Celem pracy było określenie potencjalnego wpływu dodatku ziół do mieszanek paszowych na masę ciała, wybrane parametry fizyczne kości piszczelowych: masę i długość oraz zawartość podstawowych mineralnych składników koścca. Doświadczenie przeprowadzono na 210 kurczętach brojlerach Ross 308, podzielonych na 7 grup: kontrolną (I – antybiotyk) i 6 doświadczalnych (II – chmiel, III – lipa, IV – melisa, V – bratek, VI – mięta, VII – pokrzywa). Określono masę powietrznie suchą kości piszczelowych, długość całkowitą, a po mineralizacji – zawartość podstawowych składników mineralnych: Ca, Mg i P. Stwierdzono, że wprowadzenie do mieszanek pokrzywy i melisy istotnie zwiększyło masę ciała kurcząt, a dodatek chmielu spowodował skrócenie kości. Zastosowanie dodatku melisy, bratka, mięty i pokrzywy wpłynęło na zmniejszenie koncentracji Mg w kościach.
Źródło:
Journal of Elementology; 2009, 14, 4
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Selected Problems of the Microstructure Evolution During Microalloyed Steel Wire Rod Production Process
Autorzy:
Kwiecień, M.
Graca, P.
Muszka, K.
Majta, J.
Powiązania:
https://bibliotekanauki.pl/articles/351722.pdf
Data publikacji:
2017
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
continuous casting
thermomechanical processing
AAD method
microalloyed steel
Opis:
In the present study, we have discussed the selected problems of microstructure development during the whole manufacturing process, i.e. continuous casting, thermomechanical processing, and cold metal forming of the microalloyed steels wires. In the investigated steels, the microstructure development was controlled by the history of deformation and by the effects of microalloying elements, mostly Nb, Ti, and B. It has been concluded that obtained in the ultrafine grained microalloyed steel wires mechanical properties were first of all resulting from specific structural composition and grain refinement. Additionally, it has been proven that austenite grain refinement, that increases nucleation rate during the austenite-to-ferrite phase transformation, as a result of the thermomechanical processing, are very beneficial from point of view of the final mechanical properties. This problem starts to be very important when the microalloyed steel products are subjected to severe plastic deformation, as it has been shown discussed in the present work for combined processes of wire drawing and wire flattening.
Źródło:
Archives of Metallurgy and Materials; 2017, 62, 2A; 899-904
1733-3490
Pojawia się w:
Archives of Metallurgy and Materials
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Breakfast cereal as a source of sodium, potassium, calcium and magnesium for school-age children
Autorzy:
Winiarska-Mieczan, A.
Kwiecien, M.
Kwiatkowska, K.
Krusinski, R.
Powiązania:
https://bibliotekanauki.pl/articles/13894.pdf
Data publikacji:
2016
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:
human nutrition
child
school child
breakfast cereal
sodium source
potassium source
calcium source
magnesium source
macroelement
cereal
Opis:
Breakfast cereal is a regular component of daily diets in Poland and in other countries. Since these products are very popular components of diets, they should be a source of key nutrients, including minerals. The objective of the study was: 1) to determine how popular cereals were among young and preteen school children; 2) to verify whether cereals could be a source of sodium (Na), potassium (K), calcium (Ca) and magnesium (Mg). 232 ready-to-eat products were tested. The content of Na, K, Ca and Mg was determined using flame atomic absorption spectrometry in a Varian SpectrAA 280 FS. Daily intake of Na, K, Ca and Mg by children (aged 7 - 12 years) from 1 serving of breakfast cereals (1 serving size = 30g cereal + 125 ml milk) was compared with AI (for Na and K) or RDA (for Ca and Mg). The highest content of Na was recorded in cornflakes (approx. 500 mg/100 g), K in bran (more than 250 mg/100 g), Ca in bran and wholegrain cereals (approx. 57 mg/100 g), Mg in bran (nearly 180 mg/100 g). It was found that although cereals were not a rich source of Na, K, Ca and Mg for the studied group of consumers, when prepared with milk their nutritional value was significantly enhanced. One serving of breakfast cereals with milk per day would cover 5 – 17% of AI for Na, 5 - 7% of AI for K , 12 – 17% of RDA for Ca and 10 – 57% of RDA for Mg. Cornflakes, which turned out to be the richest source of Na, were the least valuable in terms of the content of the macroelements, in which they resembled rice flakes. All breakfast cereals, while not being particularly rich in Na, K, Ca and Mg, when prepared with milk have a considerably better value for school-age children and ensure a higher consumption of milk.
Źródło:
Journal of Elementology; 2016, 21, 2
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The content of magnesium, calcium, sodium and potassium in infant formulas
Autorzy:
Kwiecień, M.
Winiarska-Mieczan, A.
Samolińska, W.
Kiczorowska, B.
Rusinek-Prystupa, E.
Powiązania:
https://bibliotekanauki.pl/articles/960258.pdf
Data publikacji:
2017
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Opis:
Mother’s milk is the basic food for infants. Sometimes women for various reasons cannot continue or are not willing to continue breastfeeding their babies and then infant formula provides an alternative. Although breast milk substitutes for infants are produced using high technology methods, their composition is to some extent different than that of breast milk. Breast milk does not contain a high amount of minerals on the overall (ash accounts for circa 0.2 %) but they are characterised by a very high level of assimilability. On the other hand, cow’s milk contains much higher amounts of minerals – ca. 0.7%. Cow’s milk contains 3 to 4 times more Ca, Mg, Na and K than breast milk. The study aimed to analyse infant and baby formulas in terms of the content of Ca, Mg, Na and K. The study covered 11 infant formulas. All the formulas were annotated as “food for particular nutritional uses”. The powdered milk formulas were purchased from retailers in Lublin Voivodeship in August 2014, prior to their best-before dates. The content of Ca, Mg, Na and K was determined by means of flame atomic absorption spectrometry in a Varian SpectrAA 280 FS apparatus. It was found that starter infant formulas contained less of minerals covered by the study than had been declared. It was demonstrated that the content of Ca, Mg, Na and K in the analysed milk samples calculated per 100 kcal was generally comparable to their standard content.
Źródło:
Journal of Elementology; 2017, 22, 1
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The content of lead and cadmium in fruit-flavoured yoghurts and cream cheeses
Autorzy:
Winiarska-Mieczan, A.
Kiczorowska, B.
Krusiński, R.
Kwiecień, M.
Kwiatkowska, K.
Klebaniuk, R.
Powiązania:
https://bibliotekanauki.pl/articles/962697.pdf
Data publikacji:
2017
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Opis:
Flavoured yoghurts and cream cheeses are usually promoted by the manufacturers as snacks for children and young people. An undeniable advantage of such products is the fact that they can be treated as convenience food because they have long expiry dates, they are ready to eat and available in packaging of various sizes. However, both milk and dairies can be a source of toxic metals, in particular Pb and Cd, for children. The research aimed to measure the level of Pb and Cd in fruit-flavoured yoghurts and cream cheeses. The analyses involved 83 products: 42 yoghurts and 41 cream cheeses. The products were split into 11 groups, depending on the used flavouring. The content of Cd and Pb was determined using the GF AAS method. In addition, the safety of fruit-flavoured yoghurts and cream cheeses was estimated for consumers aged 5 and 10. The analysed yoghurts contained on average 0.028 mg Pb and 0.008 mg Cd kg-1, whereas the cream cheeses – on average 0.02 mg Pb and 0.017 mg kg-1 Cd. The values were lower than acceptable. The highest (P < 0.05) content of Pb was recorded in mixed flavour yoghurts, whereas as regards cream cheeses – in stone fruit flavoured products. The highest (P < 0.05) content of Cd was recorded in vanilla-flavoured yoghurts and in mixed flavour and strawberry-flavoured cream cheeses. For a child, having one cup of fruit-flavoured yoghurt is equivalent to a daily intake of max. 7% BMDL01 Pb and max. 18.3% TWI Cd, whereas one cup of cream cheese – max. 28.5% BMDL01 Pb and max. 33.5% TWI Cd. The presented results indicated that one cup of fruit-flavoured yoghurt and cream cheese was safe for consumers in terms of Cd and Pb content. However, it should be noted that products most eagerly chosen by children (strawberry, peach) had the highest content of Pb and/or Cd per 1 cup, which means that their frequent consumption can be associated with a risk of increased intake of such toxic metals.
Źródło:
Journal of Elementology; 2017, 22, 4
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effects of L-carnitine on morphology and cellular parameters of hen erythrocytes
Autorzy:
Kasperek, K.
Bownik, A.
Knaga, S.
Szabelak, A.
Ślaska, B.
Kwiecień, M.
Jeżewska-Witkowska, G.
Powiązania:
https://bibliotekanauki.pl/articles/2087630.pdf
Data publikacji:
2018
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
L-carnitine
erythrocyte morphology
caspase 3/7
hemolysis
apoptosis
Źródło:
Polish Journal of Veterinary Sciences; 2018, 21, 4; 811-813
1505-1773
Pojawia się w:
Polish Journal of Veterinary Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Nutritional value and the content of minerals in eggs produced in large-scale, courtyard and organic systems
Autorzy:
Kiczorowska, B.
Samolinska, W.
Kwiecien, M.
Winiarska-Mieczan, A.
Rusinek-Prystupa, E.
Al-Yasiry, A.R.M.
Powiązania:
https://bibliotekanauki.pl/articles/14352.pdf
Data publikacji:
2015
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:
nutritional value
mineral content
mineral element
egg
egg laying
poultry keeping system
courtyard
organic system
Opis:
The aim of this study was to determine the content of basic nutrients as well as selected macroand micro-elements in the albumen and yolk of eggs produced at large-scale, commercial poultry production farms (10) as well as in organic (8) and courtyard farms (12). Ten eggs were randomly collected 3 times on each farm. For chemical analyses, the eggs were hard-boiled for 15 min and then stored at a temp. of 4°C until analyzed. The albumen and yolk of hard-boiled eggs were assessed for the content of dry matter, total protein, crude fat and crude ash, and for their energy value (net Atwater equivalents) as well as the concentrations of K, Na, Ca, Mg, P, Fe, Zn, Cu, Se and Mn. No differences were observed in the content of dry matter, total protein and crude ash. However, differences were demonstrated for the crude fat content, the highest (P < 0.05) level of which was found in eggs from the organic system (higher by 60% in albumen and by 17% in yolk than in the other eggs), which was accompanied by an increased energy value of these eggs. In all the analyzed eggs, similar concentrations were noted for Mg (egg white) and P (egg albumen and yolk). The albumen of eggs from the organic system was characterized by the highest (P < 0.05) content of K, Na, Ca, Zn, Se and Mn. In turn, the albumen of eggs from large-scale commercial poultry production farms contained the highest (P < 0.05) levels of Fe, Cu and Se. Yolks of the eggs from the organic system accumulated the highest (P < 0.05) levels of K, Na, Ca, Mg and Fe. In turn, the highest (P < 0.05) concentrations of Zn, Se and Mn were determined in yolks of the eggs produced in the homestead system, and that of Cu – in yolks of the eggs from large-scale commercial production. A highly positive correlation between concentrations of minerals in the albumen and yolk of the analyzed eggs was reported for the following pairs: K-Na, Se (0.998, 0.93); Na-Na (0.949); Ca-Mg, Mn (0.994, 0.951); Mg-Ca, Mn (0.986, 0.982); P-Ca, Mn (0.997, 0.961); Fe-K, Mg, P, Zn (0.999, 0.937, 0.988, 0.999); Zn-Ca, Mn (0.999, 0.945); Se-Cu (0.971) and Mn-Ca (0.902), whereas a negative correlation for: Ca-Fe, Cu (-0.974, -0.994); Mg-Cu (-0.921); P-Fe (-0.933); Zn-Fe (-0.912); Cu-Na (-0.951); Se-K, P, Zn (-0.960, -0.910, -0.962) and Mn-Se (-0.979).
Źródło:
Journal of Elementology; 2015, 20, 4
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Electrical Resistivity and Electronic Structure of the $Tb_{x}Gd_{1-x}Ni_3$ System
Autorzy:
Chełkowska, G.
Bajorek, A.
Chrobak, A.
Kwiecień-Grudziecka, M.
Powiązania:
https://bibliotekanauki.pl/articles/1427391.pdf
Data publikacji:
2012-05
Wydawca:
Polska Akademia Nauk. Instytut Fizyki PAN
Tematy:
71.20.Eh
71.20.Lp
72.15.-v
72.10.Di
79.60.-i
Opis:
In the paper the electric properties and electronic structure of the intermetallic $Tb_{x}Gd_{1-x}Ni_3$ compounds are presented. The partial replacement of Gd by Tb atoms causes the decrease of the Curie temperature $(T_{C})$ and the increase of the residual resistivity. According to the Matthiessen rule the scattering mechanisms in ρ(T) have been analyzed. Moreover, the reduced form of the electrical resistivity $ρ_{Z} (T - T_{0})$ indicates a deviation from the linearity for x > 0.2. This kind of behaviour can be attributed to density of d states near by the Fermi level $(E_{F})$ which are dominated by Ni 3d states. The valence band spectra as well as the core level lines have been analyzed as the influence of Tb/Gd substitution on the electronic structure.
Źródło:
Acta Physica Polonica A; 2012, 121, 5-6; 1139-1141
0587-4246
1898-794X
Pojawia się w:
Acta Physica Polonica A
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Magneto-History Effect in the $Tb_{x}Gd_{1-x}Ni_3$ Compounds
Autorzy:
Bajorek, A.
Chełkowska, G.
Chrobak, A.
Kwiecień-Grudziecka, M.
Powiązania:
https://bibliotekanauki.pl/articles/1427387.pdf
Data publikacji:
2012-05
Wydawca:
Polska Akademia Nauk. Instytut Fizyki PAN
Tematy:
71.20.Eh
75.30.Gw
75.60.-d
Opis:
The compounds $Tb_{x}Gd_{1-x}Ni_3$ with a $PuNi_3$-type structure have been obtained. The magnetic properties have been investigated by using SQUID magnetometer (Quantum Design MPMS, temperature from 1.9 K to 300 K and magnetic field up to 7 T). The partial replacement of Gd by Tb atoms is reflected in a decrease of the ordering temperature from 115 K (x = 0.0) to 81 K (x=1.0) as well as the increase of the saturation magnetic moment $M_{S}$ from 6.93 $μ_{B}$/f.u. (x=0.0) to 7.14 $μ_{B}$/f.u. (x=1.0). A large difference of M(T) curves has been noticed between the so-called field cooling-zero field cooling magnetization. The thermomagnetic curves are sensitive to the applied magnetic field and their origin can be understood as the domain-wall pinning effect and as the temperature dependence of coercivity.
Źródło:
Acta Physica Polonica A; 2012, 121, 5-6; 1136-1138
0587-4246
1898-794X
Pojawia się w:
Acta Physica Polonica A
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The efficiency of dairy cattle nutrition on chosen farms of central-eastern Poland
Efektywność żywienia krów mlecznych w wybranych gospodarstwach środkowo-wschodniej Polski
Autorzy:
Kiczorowska, B.
Klebaniuk, R.
Kowalczuk-Vasilev, E.
Bakowski, W.
Samolinska, M.
Jarzyna, P.
Zasadna, Z.
Olcha, M.
Kwiecien, M.
Winiarska-Mieczan, A.
Zajac, M.
Al-Yasiry, A.R.M.
Danek-Majewska, A.
Powiązania:
https://bibliotekanauki.pl/articles/2771.pdf
Data publikacji:
2018
Wydawca:
Szkoła Główna Gospodarstwa Wiejskiego w Warszawie. Wydawnictwo Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie
Źródło:
Annals of Warsaw University of Life Sciences - SGGW. Animal Science; 2018, 57[4]
1898-8830
Pojawia się w:
Annals of Warsaw University of Life Sciences - SGGW. Animal Science
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
A comparative study of Precise Point Positioning (PPP) accuracy using online services
Autorzy:
Malinowski, M.
Kwiecień, J.
Powiązania:
https://bibliotekanauki.pl/articles/106719.pdf
Data publikacji:
2016
Wydawca:
Politechnika Warszawska. Wydział Geodezji i Kartografii
Tematy:
Precise Point Positioning
PPP
GPS
APPS
CSRS-PPP
GAPS
magicGNSS
System Precyzyjnego Pozycjonowania
Opis:
Precise Point Positioning (PPP) is a technique used to determine the position of receiver antenna without communication with the reference station. It may be an alternative solution to differential measurements, where maintaining a connection with a single RTK station or a regional network of reference stations RTN is necessary. This situation is especially common in areas with poorly developed infrastructure of ground stations. A lot of research conducted so far on the use of the PPP technique has been concerned about the development of entire day observation sessions. However, this paper presents the results of a comparative analysis of accuracy of absolute determination of position from observations which last between 1 to 7 hours with the use of four permanent services which execute calculations with PPP technique such as: Automatic Precise Positioning Service (APPS), Canadian Spatial Reference System Precise Point Positioning (CSRS-PPP), GNSS Analysis and Positioning Software (GAPS) and magicPPP - Precise Point Positioning Solution (magicGNSS). On the basis of acquired results of measurements, it can be concluded that at least two-hour long measurements allow acquiring an absolute position with an accuracy of 2-4 cm. An evaluation of the impact on the accuracy of simultaneous positioning of three points test network on the change of the horizontal distance and the relative height difference between measured triangle vertices was also conducted. Distances and relative height differences between points of the triangular test network measured with a laser station Leica TDRA6000 were adopted as references. The analyses of results show that at least two hours long measurement sessions can be used to determine the horizontal distance or the difference in height with an accuracy of 1-2 cm. Rapid products employed in calculations conducted with PPP technique reached the accuracy of determining coordinates on a close level as in elaborations which employ Final products.
Źródło:
Reports on Geodesy and Geoinformatics; 2016, 102; 15-31
2391-8365
2391-8152
Pojawia się w:
Reports on Geodesy and Geoinformatics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Study of the effectiveness of different Kalman filtering methods and smoothers in object tracking based on simulation tests
Autorzy:
Malinowski, M.
Kwiecień, J.
Powiązania:
https://bibliotekanauki.pl/articles/106773.pdf
Data publikacji:
2014
Wydawca:
Politechnika Warszawska. Wydział Geodezji i Kartografii
Tematy:
Kalman filtering
smoother
extended Kalman filter
derivative-free filtering
Central Difference Kalman Filter
unscented Kalman filter
object tracing
filtr Kalmana
filtracja
rozszerzony filtr Kalmana
EKF
bezśladowy filtr Kalmana
UKF
śledzenie obiektu
Opis:
In navigation practice, there are various navigational architecture and integration strategies of measuring instruments that affect the choice of the Kalman filtering algorithm. The analysis of different methods of Kalman filtration and associated smoothers applied in object tracing was made on the grounds of simulation tests of algorithms designed and presented in this paper. EKF (Extended Kalman Filter) filter based on approximation with (jacobians) partial derivations and derivative-free filters like UKF (Unscented Kalman Filter) and CDKF (Central Difference Kalman Filter) were implemented in comparison. For each method of filtration, appropriate smoothers EKS (Extended Kalman Smoother), UKS (Unscented Kalman Smoother) and CDKS (Central Difference Kalman Smoother) were presented as well. Algorithms performance is discussed on the theoretical base and simulation results of two cases are presented.
Źródło:
Reports on Geodesy and Geoinformatics; 2014, 97; 1-22
2391-8365
2391-8152
Pojawia się w:
Reports on Geodesy and Geoinformatics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The analysis of the usefulness of welded meshes to embankment reinforcement
Autorzy:
Ćwirko, M.
Jastrzębska, M.
Kwiecień, S.
Powiązania:
https://bibliotekanauki.pl/articles/178307.pdf
Data publikacji:
2017
Wydawca:
Politechnika Wrocławska. Oficyna Wydawnicza Politechniki Wrocławskiej
Tematy:
underground structures
slope
embankment
Opis:
The aim of this paper was to find an answer to the question about the possibility of using steel welded mesh in building the retaining walls of gabion baskets. In light of the currently used gabion structure solutions, among which double-woven mesh is much more popular, the focus was put on the possibility of using welded mesh. A numerical analysis was conducted to examine the behavior of welded and woven mesh subjected to various loads and the results obtained for both types of mesh were directly compared. The maximal displacement in mesh nodes was admitted as the measurement of the system behavior (in the case of both undamaged and damaged mesh).
Źródło:
Studia Geotechnica et Mechanica; 2017, 39, 3; 3-9
0137-6365
2083-831X
Pojawia się w:
Studia Geotechnica et Mechanica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The support of projects risk management in production company using methods of production engineering
Wspomaganie zarządzanie ryzykiem realizacji projektów w przedsiębiorstwie produkcyjnym z wykorzystaniem metod inżynierii produkcji
Autorzy:
Gembalska-Kwiecień, A.
Stępień, M.
Powiązania:
https://bibliotekanauki.pl/articles/113742.pdf
Data publikacji:
2017
Wydawca:
STE GROUP
Tematy:
projects risk management
methodology
production engineering
zarządzanie ryzykiem projektów
metodyka
inżynieria produkcji
Opis:
Presented paper attempts to develop a methodology for supporting risk management in projects in production engineering. The methodology applies to manufacturing companies of the automotive industry, because it is one of the industries where the projects are comparable to each other. On this basis, it is possible to identify the risks that occurred in the past during the various stages of the projects, which can contribute to more effective risk management during the current and future projects. The developed methodology describes how to collect data on ongoing projects, as well as how to make their analysis to allow their subsequent use.
Prezentowany artykuł podejmuje próbę opracowania metodyki wspomagającej zarządzanie ryzykiem w realizacji projektów w inżynierii produkcji. Metodyka dotyczy przedsiębiorstwa produkcyjnego branży motoryzacyjnej, ponieważ jest to jedna z branż gdzie realizowane projekty są ze sobą porównywalne. Na tej podstawie możliwe jest zidentyfikowanie ryzyk, które wystąpiły w przeszłości podczas realizacji poszczególnych etapów projektów, co może przyczynić się do efektywniejszego zarządzania ryzykiem podczas wykonywania obecnych oraz przyszłych przedsięwzięć. Opracowana metodyka opisuje w jaki sposób należy gromadzić dane dotyczące realizowanych przedsięwzięć, a także jak dokonywać ich analizy aby możliwe było ich późniejsze wykorzystanie.
Źródło:
Systemy Wspomagania w Inżynierii Produkcji; 2017, 6, 4; 83-90
2391-9361
Pojawia się w:
Systemy Wspomagania w Inżynierii Produkcji
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 25

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