Crescita e distacco di bolle in presenza di campi elettrici e termici

Indagine sulla crescita ed il distacco di bolle di gas in presenza di campi termici ed elettrici esterni. La parte sperimentale viene condotta mediante l'analisi delle immagini ottenute con una telecamera ad alta velocità

Dorothy : Waltz

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La Gitana : Valse

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The Jolly Kitten : Polka

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Vive L\u27amour : Valse

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Fire Protection in NPP: Challenges Posed by Fires to the Structures, Systems and Components of Nuclear Power Plants

This Report summarizes the results of the studies performed by the JRC/IE in 2007 on Task 2 of the SONIS research program which is devoted to the Safety of Nuclear Installations. The aim of this task is to identify the fire related parameters associated to the design basis scenarios for accidental and malevolent events, and to identify the Systems, Structures and Components where the vulnerabilities are important for the overall safety evaluation of the plants. This report collects information on standard qualification tests and on experimental fire resistance tests for cables and electrical cabinets. This report prepares the next step of the SONIS program which will consist in estimating (together with the main key players in the ¿fire¿ community from Europe, the OECD countries, The Russian Federation and the Ukraine): ¿ to which extent national norms are consistent nd covering all safety aspects ¿ if certain experimental programs are mature enough to allow qualification test definition for those components which still have none This work will be followed in 2008.JRC.F.5-Nuclear operation safet

The Bohemians

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Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO(2). Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO(2) and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO(2) during wine ageing