Academic literature on the topic 'Jams'

Game jams are events that allow game designers to develop innovative games in a time-constrained environment, typically within a 48-hour period during a weekend. Jams provide participants an opportunity to improve their skills, collaborate with their peers, and advance research and creativity in the field of game design. Having coordinated numerous jams locally and as one of the largest venues in the world for GGJ 2011, the authors present learned lessons on how to make these events into amazing collaborative opportunities and their results from research in surveying game jam participants before and after the authors’ most recent jam weekend.

The junction adhesion molecule (JAM) family of proteins play central roles in the tight junction (TJ) structure and function. In contrast to claudins (CLDN) and occludin (OCLN), the other membrane proteins of the TJ, whose structure is that of a 4α-helix bundle, JAMs are members of the immunoglobulin superfamily. The JAM family is composed of four members: A, B, C and 4. The crystal structure of the extracellular domain of JAM-A continues to be used as a template to model the secondary and tertiary structure of the other members of the family. In this article, we have expressed the extracellular domains of JAMs fused with maltose-binding protein (MBP). This strategy enabled the work presented here, since JAM-B, JAM-C and JAM4 are more difficult targets due to their more hydrophobic nature. Our results indicate that each member of the JAM family has a unique tertiary structure in spite of having similar secondary structures. Surface plasmon resonance (SPR) revealed that heterotypic interactions among JAM family members can be greatly favored compared to homotypic interactions. We employ the well characterized epithelial cadherin (E-CAD) as a means to evaluate the adhesive properties of JAMs. We present strong evidence that suggests that homotypic or heterotypic interactions among JAMs are stronger than that of E-CADs.

The influence of ozone on some properties of fruit jams was studied. Ozone did not influence the pH value, the contents of reducing sugars and organic acids, or the sensoric properties of the fruit jams tested. It may be used as a source of sterile air over the jam surfaces in yoghurt production.  

In Northern Regions, the formation of ice jams along many rivers is a common phenomena. These ice jams may occur during the freeze-up and more importantly during the spring break-up period. Ice jams in general have considerable effects on the water levels because they alter the water surface profile for stretches of tens of kilometers along the rivers. As a consequence, water levels increase significantly upstream of the ice jam and result in the flooding of towns situated along the river banks. Knowledge of the water levels within an ice jam can be used to estimate many parameters that are difficult to measure and observe. Examples of such parameters are the local and global ice jam resistance to the flow, and forces acting within an ice jam. While ice jams are notorious causes of serious problems in hydraulic engineering, very little engineering methodology exists to deal with such problems. In this paper, the results of a laboratory study aimed at investigating the development of the water surface profile along an ice jam that is lodged in place, are analyzed and presented. A rectangular flume with a horizontal bed was used for the experiments. Twelve experiments carried out under different geometrical, hydrodynamic and ice conditions, were analysed. A simulated floating ice cover was used to arrest the downstream transport of the ice floes, forming the ice jams. The experiments indicate two types of ice jams, those that are floating and others that are lodged at one or more locations along their length. The phreatic water level along a floating ice jam is up to 0.92 the ice jam thickness. This is not true when an ice jam is lodged in place. Different experiments have shown that the water surface profile along a lodged ice jam follows similar tendencies regardless of the geometry, ice floe size distribution and hydrodynamic conditions. It was found that the phreatic water level varies linearly from the trailing edge of the ice jam up to approximately 90% of its length downstream. Towards the remaining part of the jam's length the water level follows a cubic polynomial line.

This thesis examines tap dance practice and performance in England. The study is based on a multi-sited ethnography of two tap dance communities in Manchester and London. Participants in the communities ranged in ages from eighteen to eighty and were from a variety of social backgrounds. The investigation focusses on the tap jam, an informal performance event that showcases improvised tap dance to live music. Many individuals disclosed that they joined the tap communities despite possessing limited knowledge and experience of tap improvisation. Improvisation in tap dance is traditionally studied within the context of performance technique and the historical evolution of tap practice in the United States. American tap practitioners and historians such as Hill (2010), Knowles (2002), Frank (1994), and Stearns and Stearns (1968) state that tap improvisation contributes to unique performance styles but do not clarify how these identities are achieved by tap dancers. In order to understand how performance styles are generated, a symbolic interactionist approach is applied to the act of tap improvisation in the two communities. Viewing tap improvisation through a symbolic interactionist framework revealed that the tap jams are a shared social process that does not limit participation based on dance training or socio-cultural background. The improvised performances at the tap jam created performance identities that focussed on the individual rather than on an English interpretation of tap dance. The thesis delivers an analysis and discussion of how the tap community members cultivate these identities within a social context, exploring how tap dance is evolving beyond American identity and practice.

Thesis (M.A.)--University of North Carolina at Chapel Hill, 2006.
Title from electronic title page (viewed Oct. 10, 2007). "... in partial fulfillment of the requirements for the degree of Master of Arts in the Department of Geography." Discipline: Geography; Department/School: Geography.

Thesis (Honors)--Ohio State University, 2005.
Title from first page of PDF file. Document formattted into pages: contains ii, 15 p.; also includes graphics. Includes bibliographical references (p. 15). Available online via Ohio State University's Knowledge Bank.

New tendencies in the development of innovative food packages could affect product microbial stability during storage. In this sense, antifungal systems such as emulsions, nanoemulsions and mesoporous silica supports, may be promising alternatives to preserve the product quality without having to apply further thermal treatments. The formulation of stable antifungal systems and the optimisation of the methodology to be employed to prepare these systems play an important role in: i) their antifungal effectiveness; ii) bioactive compounds losses during their preparation; and iii) their impact on the food product's sensory profile. Nanoemulsions prepared with essential oils generally presented higher antifungal effect than free essential oils applied at the same concentrations. Furthermore, the emulsifier played a key role in the resulting antifungal activity. Whey protein isolated-based nanoemulsions were more effective in inhibiting mycelial mould growth and spore germination than Tween 80-based ones. The great in vitro effectiveness of nanoemulsions to control mould development allowed to check their application to food products, and strawberry jam was selected as the food matrix. To this end, clove and cinnamon leaf emulsions were incorporated into strawberry jams to control fungal decay. Although these emulsions were able to reduce jam spoilage, their incorporation negatively affected the aroma, taste and the overall acceptance of the jam. Regarding the methodology employed to prepare oil-in-water emulsions, the magnetic stirring and high pressure homogenisation combination was the most effective to reduce essential oil losses. Moreover, stable cinnamon bark-xanthan gum emulsions with good in vitro antifungal properties against the target fungi were obtained. Despite the promising use of cinnamon bark emulsions to control fungi decay in strawberry jam, their incorporation negatively affected the product's aroma, taste and overall acceptance. Given the strong impact of essential oils on the food product's sensory profile, two new approaches were investigated: i) combinations of different antifungal compounds in emulsions; and ii) immobilisation of bioactive compounds on mesoporous silica surfaces. The cinnamon bark essential oil, zinc gluconate and trans-ferulic acid combination allowed the obtention of a product considered microbiologically acceptable and with good organoleptic characteristics. However, total mould inhibition was not achieved. Consequently, the antifungal and sensory properties of the bioactive agents (eugenol and thymol) immobilised on mesoporous silica surfaces were studied. The preparation of jams with eugenol immobilised on MCM-41 microparticles induced better control of the fungal inhibition compared with the samples functionalised with thymol. The sensory analysis of the jams after incorporating the solids revealed that eugenol and thymol immobilisation cushioned the impact of these compounds on the jam flavour profile.
Las nuevas tendencias en el desarrollo de envases alimentarios innovadores podrían afectar a la estabilidad microbiana del producto durante el almacenamiento. En este sentido, sistemas antifúngicos tales como emulsiones, nanoemulsiones y soportes mesoporosos de sílice pueden ser alternativas prometedoras para preservar la calidad del producto sin tener que aplicar otros tratamientos térmicos. La formulación de sistemas antifúngicos estables y la optimización de la metodología a emplear para preparar estos sistemas, tienen un papel importante en: i) su eficacia antifúngica; ii) pérdidas de los compuestos bioactivos producidas durante su preparación; y iii) su impacto en el perfil sensorial del producto alimenticio. Las nanoemulsiones preparadas con aceites esenciales presentaron por norma general un mayor efecto antifúngico que los aceites libres aplicados a las mismas concentraciones. Asimismo, el tipo de emulsionante utilizado desempeñó un papel clave en la actividad antifúngica de las nanoemulsiones. Las nanoemulsiones preparadas con proteína de suero de leche fueron más eficaces en la inhibición del crecimiento micelial y en la germinación de las esporas que las formuladas con Tween 80. La gran eficacia in vitro de las nanoemulsiones en el control del desarrollo de moho permitió evaluar su aplicación en productos alimenticios, siendo seleccionada la confitura de fresa como matriz alimenticia. Con este fin, las emulsiones de los aceites esenciales de clavo y de hoja de canela fueron incorporadas a las confituras de fresa con el fin de controlar el deterioro fúngico. A pesar de que estas emulsiones fueron capaces de reducir el deterioro fúngico de las confituras de fresa, su incorporación afectó negativamente al aroma, el sabor y la aceptación global de la confitura. En cuanto a la metodología empleada para preparar emulsiones aceite-agua, la combinación de agitación magnética y homogeneización por altas presiones fue la más eficaz para reducir las pérdidas de aceite esencial. Asimismo, se obtuvieron emulsiones estables con una alta capacidad antifúngica, determinada in vitro, frente a los hongos objeto de estudio. A pesar del prometedor uso de las emulsiones de aceite esencial de la corteza de canela en el control del deterioro fúngico de las confituras de fresa, su incorporación al alimento afectó negativamente al aroma, sabor y aceptación global del producto. Debido al gran impacto de los aceites esenciales en el perfil sensorial del producto alimenticio, se investigaron dos nuevos enfoques: i) combinaciones de diferentes compuestos antifúngicos en emulsiones; y ii) inmovilización de compuestos bioactivos sobre superficies de sílice mesoporosas. La combinación de aceite esencial de corteza de canela, el gluconato de zinc y el ácido trans-ferúlico permitió la obtención de un producto considerado microbiológicamente aceptable con buenas características organolépticas pero no se consiguió la inhibición total del crecimiento de moho. Por ello, se estudiaron las propiedades antifúngicas y sensoriales de agentes bioactivos (eugenol y timol) inmovilizados sobre superficies de sílice mesoporosas. La preparación de las confituras con eugenol inmovilizado en las micropartículas de MCM-41, mostró un mejor control de la inhibición fúngica en comparación con las muestras preparadas con timol funcionalizado. El análisis sensorial de las muestras tras la incorporación de los sólidos a la confitura de fresa, reveló que la inmovilización de eugenol y timol reduce el impacto sensorial de estos compuestos en confituras de fresa.
Les noves tendències en el desenvolupament d'envasos alimentaris innovadors podrien afectar l'estabilitat microbiana del producte durant l'emmagatzematge. En aquest sentit, sistemes antifúngics com les emulsions, nanoemulsions i suports mesoporosos de sílice poden ser alternatives prometedores per preservar la qualitat del producte sense haver d'aplicar altres tractaments tèrmics. La formulació de sistemes antifúngics estables, així com l'optimització de la metodologia a emprar per preparar aquests sistemes, tenen un paper important en: i) la seva eficàcia antifúngica; ii) pèrdues dels compostos bioactius produïdes durant la seva preparació; i iii) el seu impacte en el perfil sensorial del producte alimentari. Les nanoemulsions preparades amb olis essencials van presentar per norma general, un major efecte antifúngic que els olis lliures aplicats a les mateixes concentracions. Així mateix, el tipus d'emulsionant utilitzat va tenir un paper clau en l'activitat antifúngica de les nanoemulsions. Les nanoemulsions preparades amb proteïna de sèrum de llet van ser més efectives en la inhibició del creixement micelial i en la germinació de les espores que les formulades amb Tween 80. La gran eficàcia in vitro de les nanoemulsions en el control del desenvolupament de fongs va permetre avaluar la seva aplicació a productes alimentaris, sent seleccionada la confitura de maduixa com a matriu alimentària. Amb aquesta finalitat, les emulsions dels olis essencials de clau i de fulla de canyella van ser incorporades a les confitures de maduixa per tal de controlar el deteriorament fúngic. Tot i que aquestes emulsions reduïren el deteriorament fungic de les confitures de maduixa, la seva incorporació va afectar negativament a l'aroma, el sabor i l'acceptació global de la confitura. Pel que fa a la metodologia emprada per preparar emulsions oli-aigua, la combinació d'agitació magnètica i homogeneïtzació per altes pressions va ser la més eficaç per reduir les pèrdues d'oli essencial. A més, es van obtenir emulsions estables amb una alta capacitat antifúngica, determinada in vitro, davant dels fongs objecte d'estudi. Malgrat el prometedor ús de les emulsions d'oli essencial de l'escorça de canyella en el control del deteriori fúngic de les confitures de maduixa, la seva incorporació a l'aliment va afectar negativament a l'aroma, sabor i acceptació global del producte. A causa del gran impacte dels olis essencials en el perfil sensorial del producte alimentari, es van investigar dos nous enfocaments: i) combinacions de diferents compostos antifúngics en les emulsions; i ii) immobilització de compostos bioactius sobre superfícies de sílice mesoporoses. La combinació d'oli essencial d'escorça de canyella, el gluconat de zinc i l'àcid trans-ferúlic va permetre l'obtenció d'un producte considerat microbiològicament acceptable amb bones característiques organolèptiques però no es va aconseguir la inhibició total del creixement del fong. Per això, es van estudiar les propietats antifúngiques i sensorials d'agents bioactius (eugenol i timol) immobilitzats sobre superfícies de sílice mesoporoses. La preparació de les confitures amb eugenol immobilitzat en les micropartícules de MCM-41, va mostrar un millor control de la inhibició fúngica en comparació amb les mostres preparades amb timol funcionalitzat. L'anàlisi sensorial de les mostres després de la incorporació dels sòlids a la confitura de maduixa, va revelar que la immobilització de eugenol i timol redueix l'impacte sensorial d'aquests compostos en confitures de maduixa.
Ribes Llop, S. (2017). Study of different antifungal systems to preserve strawberry jams against fungi spoilage [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/82306
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When coring thick-barked trees, increment cores often become compressed and jammed inside the narrow region of the borer shaft. These jams can be problematic for two reasons: first, it often leaves the core unusable; second, the jam may be so tightly compressed in the borer that removal is difficult, especially in the field. Although procedures to evacuate these jams are documented in the literature, methods of prevention are not. Here, a modified manual method of increment boring that can reduce the likelihood of jams and, in addition, decrease the number of deformed core samples is described. Traditional and modified boring methods were randomly assigned to 40 Douglas-fir trees (80 cores) at a research site along the Oregon coast. Results show that jams were associated with traditional boring over six times more than with the proposed modified technique.

Engineered log jams (ELJs) were constructed on the Middle Fork of the John Day River in eastern Oregon as part of a large restoration project. These log structures were designed to address many of the restoration goals including creating scour pools, inhibiting bank erosion, creating and maintaining a sinuous river planform, and increasing complexity of fish habitat. This study uses geomorphic change detection techniques to monitor topographic change under and around the 26 log structures in two different river reaches over a six to seven year period. This study finds that the ELJs are remaining stable within the river and maintaining deep pool habitat. The study provides insight into which log structure variables are most related to the patterns and amounts of aggradation and degradation. Understanding the geomorphic changes to the riverbed in response to the placement of the ELJs can influence the design and future effectiveness of ELJs.

Urban traffic congestion is becoming a central issue in transport planning. If the present growth in car ownership and use continues, traffic jams are likely to increase in frequency and extent, particularly within the central areas of major cities. Whilst it is important to study the impact of congestion in the field, there is an urgent need for a fundamental understanding of the causes of congestion and the way in which it propagates. But, although a number of control schemes for controlling traffic congestion exist, no comprehensive rationale for an effective dispersal strategy has been developed. This research is mainly concerned with the properties of incident-induced traffic jams on rectangular grid networks, and possible measures for preventing and controlling them. The research investigates the underlying structure of such jams using a combination of theoretical and simulation models developed for this purpose. Using these models, gridlock is identified as a crucial stage in the evolution of traffic jams. However, most conventional traffic management measures aim to increase capacity and hence postpone the onset of gridlock and are unsuitable when gridlock has already set in. This thesis develops several alternative strategies for protecting networks from gridlock and dissipating traffic jams once they have formed. The treatment focuses on the installation of bans at specific network locations. The bans come in two forms: turn or ahead. Turn bans are imposed on selected links to break gridlock cycles at the nucleus of the traffic jam. By contrast, ahead bans are implemented around the traffic jam envelope to reduce input into critical sections of the road. The control strategies are tested extensively using the simulation model and as a result, some general control principles have emerged. These are not intended to be immediately applicable to real networks since they incorporate some simplifying assumptions. However, they point to certain characteristics of traffic jam growth and dispersal which would not be accessible in any other way.

Breakup ice jam prediction methods are desirable to provide early warning and allow rapid, effective ice jam mitigation due to the suddenness with which breakup jams and related flooding occur. However, prediction models are limited to empirical or stochastic models rather than deterministic models because of the difficulties in using deterministic models to forecast the formation of breakup ice jams. Existing ice jam prediction methods range from empirical single-variable threshold-type analyses to statistical methods such as logistic regression and discriminant function analysis. Empirical methods are highly site-specific and tend to over predict jam occurrence. In addition, existing models do not provide quantitative information regarding the risk of errors in prediction, which limits their usefulness in emergency situations. In this paper, existing methods are reviewed and a three-step process to predict breakup ice jams is proposed.

One of the most difficult problems facing hydraulicians is the development of a method that predicts the formation of breakup ice jams. Because of the suddenness with which breakup jams and related flooding occur, prediction methods are desirable to provide early warning and allow rapid, effective ice jam mitigation. Breakup ice jam prediction models are presently limited due to the lack of an analytical description of the complex physical processes, and range from empirical single-variable threshold-type analyses to statistical methods such as logistic regression and discriminant function analysis. In this study, a neural network method is used to predict breakup ice jams at Oil City, PA. Discussion of how the neural network input vector was determined and the methods used to appropriately account for the relatively low occurrence of jams are addressed. The neural network prediction proved to be more accurate than other methods attempted at this site.

Many neurodegenerative diseases, such as Alzheimer’s disease, are linked to swellings occurring in long arms of neurons. Many scientists believe that these swellings result from traffic jams caused by the failure of intracellular machinery responsible for fast axonal transport; such traffic jam can plug an axon and prevent the sufficient amount of organelles to be delivered toward the synapse of the axon. Mechanistic explanation of the formation of traffic jams in axons induced by overexpression of tau protein is based on the hypothesis that the traffic jam is caused not by the failure of molecular motors to transport organelles along individual microtubules but rather by the disruption of the microtubule system in an axon, by the formation of a swirl of disoriented microtubules at a certain location in the axon. This paper investigates whether a microtubule swirl itself, without introducing into the model microtubule discontinuities in the traffic jam region, is capable of capturing the traffic jam formation. The answer to this question can provide important insight into the mechanics of the formation of traffic jams in axons.

Este trabalho apresenta um estudo sobre a participação feminina em game jams, entregando o resultado da pesquisa realizada na Portomídia Game Jam das Minas, evento de desenvolvimento de jogos focado no público feminino. O trabalho visa investigar a igualdade de gêneros em eventos desta natureza e identificar motivações e desestímulos femininos para a sua participação em game jams.

The URL links to a website page in the Drexel Digital Museum (DDM) fashion image archive containing a 3D interactive panorama of an evening suit by American fashion designer James Galanos with related text. This evening gown is from Galanos' Fall 1957 collection. It is embellished with polychrome glass beads in a red and green tartan plaid pattern on a base of silk . It was a gift of Mrs. John Thouron and is in The James G. Galanos Archive at Drexel University. The panorama is an HTML5 formatted version of an ultra-high resolution ObjectVR created from stitched tiles captured with GigaPan technology. It is representative the ongoing research of the DDM, an international, interdisciplinary group of researchers focused on production, conservation and dissemination of new media for exhibition of historic fashion.