Consulta: subjectFacets:"Stretching"
Registros recuperados: 3
Data/hora: 06/06/2024 04:26:13

Evolution of rifted continental margins: The case of the Gulf of Lions (Western Mediterranean Basin)
Provedor de dados: 5
Autores: Bache, Francois; Olivet, Jean-louis; Gorini, Christian; Aslanian, Daniel; Labails, Cinthia; Rabineau, Marina.
The formation of rifted continental margins has long been explained by numerous physical models. However, field observations are still lacking to validate or constrain these models. This study presents major new observations on the broad continental margin of the Gulf of Lions, based on a large amount of varied data. Two contrasting regions characterize the thinned continental crust of this margin. One of these regions corresponds to a narrow rift zone (40–50 km wide) that was highly thinned and stretched during rifting. In contrast with this domain, a large part of the margin subsided slowly during rifting and then rapidly after rifting. The thinning of this domain cannot be explained by stretching of the upper crust. We can thus recognize a zonation of...
Tipo: Text
Palavras-chave: Subsidence; Passive margins; Back-arc; Rifting; Erosion; Stretching; Thinning; Western Mediterranean; Gulf of Lions.
Ano: 2010
URL: http://archimer.ifremer.fr/doc/00001/11230/7736.pdf

Methods for thermal inactivation of pathogens in mozzarella: a comparison between stretching and pasteurization
Provedor de dados: 45
Autores: Raimundo,D.C.; Travaglini,R.G.; Souza,G.O.; Starikoff,K.R.; Sanches,S.A.; Souza,O.B.; Balian,S.C.; Telles,E.O.
This study aimed to evaluate the efficiency of stretching in the reduction of pathogens when compared to milk pasteurization, the official method to ensure safe cheese production. Whole buffalo milk was contaminated with Mycobacterium fortuitum, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus. Part of the milk was used in mozzarella production and the other part was submitted to holder pasteurization. Pathogens were quantified before and after thermal processing (mozzarella stretching and milk pasteurization). Pasteurization and stretching led to the following reductions in log cycles, respectively: 4.0 and 6.3 for Mycobacterium sp.; 6.0 and 8.4 for Listeria sp.; &gt;6.8 and 4.5 for Staphylococcus sp.; and &gt;8.2 and 7.5 for...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Mozzarella; Stretching; Pasteurization; Pathogenic bacteria.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000200039

Effect of one stretch a week applied to the immobilized soleus muscle on rat muscle fiber morphology
Provedor de dados: 56
Autores: Gomes,A.R.S.; Coutinho,E.L.; França,C.N.; Polonio,J.; Salvini,T.F.
We determined the effect of stretching applied once a week to the soleus muscle immobilized in the shortened position on muscle fiber morphology. Twenty-six male Wistar rats weighing 269 ± 26 g were divided into three groups. Group I, the left soleus was immobilized in the shortened position for 3 weeks; group II, the soleus was immobilized in the shortened position and stretched once a week for 3 weeks; group III, the soleus was submitted only to stretching once a week for 3 weeks. The medial part of the soleus muscle was frozen for histology and muscle fiber area evaluation and the lateral part was used for the determination of number and length of serial sarcomeres. Soleus muscle submitted only to immobilization showed a reduction in weight (44 ± 6%, P...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Muscle; Stretching; Immobilization; Sarcomere number; Muscle fiber area.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2004001000005