Relevant bibliographies by topics / Smak

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  2. Dissertations / Theses
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  4. Book chapters
  5. Conference papers
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Academic literature on the topic 'Smak'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 April 2022

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Journal articles on the topic "Smak"

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Pholan, Alan. "Ghent: Smak." Circa, no. 89 (1999): 58. http://dx.doi.org/10.2307/25563477.

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Jacobsen, Nils. "Aldring, smak og lukt." Aktuel Nordisk Odontologi 44, no. 01 (January 2, 2019): 47–57. http://dx.doi.org/10.18261/issn.2058-7538-2019-01-05.

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Gelinder, Lolita. "Smak för hållbar utveckling?" Educare - vetenskapliga skrifter, no. 3 (June 21, 2021): 130–57. http://dx.doi.org/10.24834/educare.2021.3.6.

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In the school subject Home- and Consumer Studies, the curriculum includes knowledge about sustainable food consumption, i.e. the students should learn to make sustainable food choices. Previous research has shown that taste is an important factor when people choose what to eat. The purpose of this study is to investigate teaching about sustainable food consumption, by focusing on how teachers and students talk about taste during foodwork, more specifically what meaning that is construed in relation to taste and how this content may be understood in relation to different perspectives on taste. Video data from two classes of Swedish lower secondary school students is analyzed using pragmatic discourse analysis methods. The results show that taste is mainly used in terms of taste assessments and thus provide an understanding of taste as something fixed and unchangeable. A transactional perspective on taste is suggested as an alternative, working with taste as something changeable and reflexive. In this way teaching can be a part in students developing new taste experiences, which is crucial for wanting to change eating habits, or for learning to eat new dishes, and foods, which will be required in order for people to make sustainable food choices.
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Bø-Rygg, Arnfinn. "Smak, avsmak og mersmak." Agora 37, no. 01-02 (November 28, 2020): 588–601. http://dx.doi.org/10.18261/issn1500-1571-2020-01-02-44.

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Perullo, Nicola. "Mądrość smaku i smak mądrości. Od filozofii jedzenia do filozofowania jedzeniem." Prace Kulturoznawcze 21, no. 2 (May 28, 2018): 43–53. http://dx.doi.org/10.19195/0860-6668.21.2.4.

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Mądrość smaku i smak mądrości. Od filozofii jedzenia do filozofowania jedzeniemW niniejszym artykule na podstawie przeglądu moich dotychczasowych poszukiwań w zakresie filozofii jedzenia i estetyki gastronomii przedstawiam nową teorię smaku podniebiennego. Wykazawszy bliskie powiązania między jedzeniem a filozofią w moich wcześniejszych pracach, zająłem się następnie estetyką smakowania, wykorzystując sformułowane przez Deweya pojęcie doświadczenia oraz multisensoryczne i ekologiczne podejście do percepcji zaproponowane przez J.J. Gibsona. W moich najnowszych badaniach skupiam się na wypracowaniu koncepcji percepcji haptycznej, która przeciwstawia się optycznemu modelowi smaku i smakowania. „Haptyczność” w moim ujęciu to perceptualne zaangażowanie stanowiące część procesu doświadczania jedzenia. Proponuję odejście od idei „dobrego smaku” stanowiącego wyszkoloną i nabytą umiejętność smakowania rozumianego jako zadanie oraz zastąpienie jej koncepcją smaku jako nieustannego, praktycznego dostrajania się do środowiska, do którego kształtowania aktywnie się przyczyniamy. Ponieważ większość moich badań dotyczy wina, opisuję takie podejście do smaku i smakowania za pomocą ukutego przeze mnie neologizmu „epistenologia”. The wisdom of taste and the taste of wisdom: From philosophy of food to philosophy with foodIn this essay I propose a new theory of gustatory taste, retracing my research as a philosopher of food and aesthetician of gastronomy. After having solidified the connection between food and philosophy in my early works, I moved towards an aesthetic of gustation based on the notion of experience in a deweyan sense and on the multisensorial and ecological approach to perception as proposed by J.J. Gibson. In my latest works, I am concerned with the developing of the idea of haptic perception, in contrast with an optical approach to tastes and tasting. With “haptics” I mean a perceptual engagement deeply involved in the processes of experiencing food. I suggest we should turn from the idea of “good taste” as the result of trained and acquired skills to taste as a task, to mean the practical and continuous attuning with the environment we actively contribute to shape. As most of my research is based on wine case, I coined the word “epistoenology” to describe such approach to taste and tasting.
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Rutkowska, Izabela. "Słodko-gorzki smak mistyki. Leksyka zmysłu smaku w Dzienniczku św. Faustyny Kowalskiej." Polonia Sacra 22, no. 3 (September 30, 2018): 145. http://dx.doi.org/10.15633/ps.2524.

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., Asniati, Mansyur ., and Tabrani Gani. "ANALISIS KOMPETENSI GURU KIMIA DALAM MENGIMPLEMENTASIKAN MODEL PEMBELAJARAN BERBASIS KURIKULUM 2013 DI SMK SMAK MAKASSAR." Chemistry Education Review (CER), no. 1 (March 29, 2018): 01. http://dx.doi.org/10.26858/cer.v0i1.3807.

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Jenis penelitian ini adalah penelitian deskriptif dengan pendekatan kualitatif. Penelitian ini bertujuan untuk mengetahui; (i) gambaran pelaksanaan standar kompetensi guru dalam menerapkan model pembelajaran berbasis kurikulum 2013 di SMK-SMAK Makassar; (ii) gambaran penerapan model pembelajaran kurikulum 2013 oleh guru pada proses pembelajaran kimia di SMK-SMAK Makassar. Metode pengumpulan data melalui observasi setiap pertemuan di kelas; wawancara dan dokumentasi berupa catatan kecil dan rekaman video. Hasil penelitian ini menunjukan bahwa; (i) gambaran penerapan standar kompetensi guru dalam menerapkan model pembelajaran kurikulum 2013 di SMK-SMAK Makassar menunjukan kriteria kompetensi sangat kompeten; pada kriteria kompetensi sangat kompeten dengan mengedepankan aspek-aspek kompetensi guru profesional, sedangkan (ii) gambaran pengamatan implementasi model pembelajaran kurikulum 2013 pada saat proses pembelajaran kimia di SMK-SMAK Makassar menunjukan kategori keterlaksanaan sangat baik.
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OPSAHL, CARL PETTER. "Gudstjenesten og den gode smak." Kirke og Kultur 107, no. 03 (August 23, 2002): 227–40. http://dx.doi.org/10.18261/issn1504-3002-2002-03-02.

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Satriyo, Yohanes Ega, and Agustinus Supriyadi. "PEMAHAMAN PESERTA DIDIK TERHADAP PENDIDIKAN MANUSIA SECARA UTUH DAN KRISTIANI DI SMAK ST. AUGUSTINUS KEDIRI." JPAK: Jurnal Pendidikan Agama Katolik 19, no. 2 (September 28, 2019): 60–76. http://dx.doi.org/10.34150/jpak.v19i2.229.

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The whole human education includes: physical, spiritual, intellectual, sosial, moral and sexual aspects. Genrrally, the whole human education is seen as fostering physical and spiritual aspects. Gravissimum Educationis says that Christian education is also the whole human education in which the implementation is based on the spirit of gospel and Jesus Christ. Through Christian education, the students are provided various knowledges and preverences of life so that, they can participate to realize the public welfrare and the ultimate goal of salvation. The development of a more and instant time has led to various aspects of life, including the process of education.The succes meaning of an education that should be emphasize the process, has sifted in meaning. The shifting meaning is evident from the efforts of the school or students who persue only academic values in a report of learning outcomes. In this regard, SMAK St. Augustinus Kediri, is one of Catholic educational institutions that must provide the whole and Christian human education. The issues that arise are: How is student's understanding on the wholeand Christian human education?How is the whole and Christian human education carried at SMAK St. Augustine Kediri? Based on the problems, the aim of this study is to describe students' understanding on the whole and Christian human at SMAK St. Augustinus Kediri and describe the implementation of thewhole and Christian human educationat SMAK St. Augustine Kediri. Through qualitative research, interviews were conducted to 10 respondents of grade XII SMAK St. Augustine Kediri. The conclusion of the study are: first, students understand the meaning of the whole human education. Second, students understand the meaning of Christian education. Third, wholeand Christian human education has almost been implemented at SMAK St. Augustinus Kediri, but there are still some things that need to be improved.
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Perdana, Eric Megah, Danny Manongga, and Ade Iriani. "Model Konseptual bagi Pengembangan Knowledge Management di SMA Menggunakan Soft System Methodology." Jurnal Teknologi Informasi dan Ilmu Komputer 6, no. 2 (February 25, 2019): 169. http://dx.doi.org/10.25126/jtiik.201962932.

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<p>Terhambatnya transformasi <em>knowledge</em> antara pengajar dan siswa di SMAK 1 Penabur Jakarta ditemukanlah suatu kendala, yaitu perbedaan karakter antara yayasan, guru, dan siswa. Berdasarkan fakta diatas, SMAK 1 Penabur Jakarta memerlukan suatu <em>Knowledge Management</em> yang dapat membantu kinerja yang sedang berjalan. Metode yang digunakan dalam penelitian ini adalah pendekatan <em>Soft System Methodology</em>. Terdapat langkah dalam <em>Soft System Methodology</em> yang dilakukan yaitu menggunakan analisis CATWOE terhadap <em>holon</em> yang ditemui di SMAK 1 Penabur Jakarta. Pemodelan yang dihasilkan berupa komponen yang dibagi menjadi 4 bagian yaitu, manusia, proses, teknologi, dan <em>content</em>.</p><p><strong>Abstract</strong></p><p class="Abstract"><em>The obstructed of knowledge transformation between the educator and student in SMAK 1 Penabur Jakarta was found the constraints, it is the differences character between foundation, teacher, and student. According to the fact above, SMAK 1 Penabur Jakarta needs a knowledge management in order to help the teaching and learning proses. This research is using the method. The method that is used is Soft System Methodology (SSM) approach. It has some steps in Soft System Methodology by using CATWOE analyzation to holon in SMAK 1 Penabur Jakarta. The model-produced is divided into 4 components, those are human, content, technology, and process.</em><strong></strong></p><p><strong><br /></strong></p>
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Dissertations / Theses on the topic "Smak"

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Gregersen, Petra. "Etikettdesign som förmedlar smak." Thesis, Linköpings universitet, Medie- och Informationsteknik, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-139009.

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Följande studie syftar till att undersöka hur en rödvinsflaskas etikett kan designas för att attrahera målgruppen millennials och samtidigt förmedla vinets smak. För att göra detta gjordes en undersökning av målgruppens preferenser genom en kvantitativ inledande studie, följt av en förstudie som undersökte tidigare studier och även designteori. I designprocessen användes den insamlade informationen från den inledande studien och förstudien för att ta designbeslut. Tre etikettalternativ togs fram som sedan validerades med målgruppen i form av en fokusgrupp. Fokusgruppen innefattade delar med kvantitativa enkäter samt smaktest. Resultatet av studien visar att ett av de tre alternativen tenderar att attrahera målgruppen mer och samtidigt förmedla vinets smak mer än de andra. Detta alternativ heter Text över hela och har vit text på en svart bakgrund över hela etiketten. Texten är vinets smaknoter, varumärkesnamn, sort, ursprung samt årtal. All text är lika stor med lika marginaler, dock är vissa ord satt i en högre vikt för att öka läsbarheten. Varumärket är även rött för att det ska bli tydligt vad som är namnet på vinet.
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Segelod, Anton. "Ingen debatt om smak?" Thesis, Umeå universitet, Juridiska institutionen, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-117956.

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Pinto, Leandro. "Spektakulärt dålig smak : Om representation av smak, status och klass i svensk reality-TV." Thesis, Stockholms universitet, Institutionen för mediestudier, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-87010.

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I denna studie undersöks hur smak, status och klass uttrycks i reality-TV-programmen Färjan (Kanal 5) och Danspalatset Playa del Sol (TV3). I program som dessa får vi följa människor som åker på kryssningar, semestrar och shoppar, alltmedan vi förväntas skratta åt dem. De ämnen som dessa program behandlar är tätt förbundna med en förståelse av klass.   Syftet med denna uppsats är således att belysa klassaspekter och smakhierarkier. Vidare kommer representationen av smak diskuteras i relation till klass och status. Utifrån denna förståelse av klass som relaterat till smak och status skall sedan klasspositionering i programmen undersökas. Uppsatsens frågeställningar lyder således: Vilka diskurser är framträdande i programmen och hur är de artikulerade? Hur uttrycks markörer för smak, status och klass inom programmen? Hur positioneras och rangordnas smak- och stilmarkörer i programmen? Hur kan dessa tillskrivas samhällsklasser?   Den teoretiska ramen domineras av sociologerna Pierre Bourdieu och Beverley Skeggs teorier kring klass. Framförallt Bourdieus teorier kring det sociala rummet och kulturellt kapital appliceras på materialet för att belysa underliggande värderingar och klassaspekter. Det metodologiska tillvägagångssättet är uteslutande baserat på Norman Faircloughs kritiska diskursanalys. Framförallt kommer studien att tillämpa Faircloughs tredimensionella modell för analys av en kommunikativ händelse.   Studien visar på hur en semesterdiskurs präglar de båda programmen. Inom semesterdiskursen positioneras val av resmål och fritidsaktiviteter på semestern som något värdeladdat och som kan klassificeras i termer av ”god” och ”dålig” smak. Genom representation av festande som praktik samt av stereotypa kvinnoroller konstruerar programmen en normativ diskurs kring vad som konstituerar smakfullt och smaklöst semestrande. Detta har en tydlig koppling till klass, där klass i programmen formuleras som status. Studien har funnit att programmen bidrar, medvetet eller omedvetet, till att reproducera maktojämlikheter mellan klasserna. Slutsatsen är att klassbegreppet är ständigt närvarande i dessa program, inbäddat i ett klassperspektiv.
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Hjalmarsson, Mariel, and Mira Pavlovic. "Döden - En smak av livet." Thesis, Malmö högskola, Fakulteten för hälsa och samhälle (HS), 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-25949.

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Studiens syfte var att undersöka vad sjuksköterskorna på Hospice hade för uppfattningar om sin egen och patienternas död, samt om deras syn på döden förändrats genom yrkesgången. Undersökningen är en kvalitativ empirisk studie med inspiration av den fenomenografiska ansatsen som analysmodell. Fem semistrukturerade djupintervjuer har gjorts, som därefter transkriberats ordagrant. Utfallsrummet utgjorde åtta beskrivningskategorier. Studiens resultat visar att sjuksköterskornas uppfattningar om döden mest relateras till livet, hur de lärt sig att uppskatta sitt liv och hur de klarar av att arbeta med något så ångestladdat som döden.
The purpose of this study was to examine the Hospice nurses perception of their own and the patients death and whether their work and perception of death have changed through the years. The study is qualitative empiric and is based on phenomenoraphy. Five semistructured interviews were conducted and transcribated verbatim. The outcome resulted into eight descriptive cathegories. The result shows that the nurses perception of death is mostly related to life, how they learned to appreciate their life and how they manage to work close to something as anxiety-ridden as death.
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Billing, Mischa. "Spanska bubblor med smak av sommar." Örebro universitet, Restaurang- och hotellhögskolan, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-29873.

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Billing, Mischa. "Komplex smak av mörka mogna bär." Örebro universitet, Restaurang- och hotellhögskolan, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-29892.

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Höglund, Johanna, Josefin Günter, and Elin Joachimsson. "Smak eller presentation – Vad styr preferensen för rött vin?" Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-31113.

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Åström, Cecilia. "Smak- och luktförändringar hos patienter inom specialiserad palliativ vård." Thesis, Ersta Sköndal högskola, Institutionen för vårdvetenskap, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:esh:diva-3871.

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Bakgrund: Många patienter i palliativ vård rapporterar en minskad, eller förändrad, förmåga att känna smak och lukt. Smak-och luktförändringar (SoL-förändringar) kan innebära lidanden för den enskilde patienten, men kan även påverka näringsintag samt få negativa följder i det dagliga livet. Syfte: Syftet var att rapportera om cancerpatienters erfarenheter av smak- och luktförändringar och påverkan och hantering av dessa i det dagliga livet när de är i palliativ fas. Metod: Kvantitativ data samlades in från åtta deltagare, under tre mättillfällen per deltagare, via ett frågeformulär. Kvalitativ data beståendes av kommentarer till frågorna, redovisades som citat. Resultat: Det var fem huvudfynd som framkom i resultatet. Ett övergripande tema som kunde urskiljas var sårbarheten och lidandet i samband med SoL-förändringar.  Vidare framkom att SoL-förändringar rapporterades av samtliga deltagare, dock inte vid alla mättillfällen. En definitionssvårighet av SoL-förändringar uppmärksammades också bland svaren. Ytterligare var aptitnedsättningar lågt rapporterade bland deltagarna. Detta stod i kontrast till illamående som rapporterades av samtliga deltagare. Diskussion: Sårbarheten och lidandet som uppkom i samband med Sol-förändringar kunde ge en negativ påverkan på det dagliga livet. Drivkraften att tillgodogöra sig föda för sin överlevnad återges med insikten att det ofta inte är för njutningens skull som måltider intas.  Resultatet visade på vikten av att SoL-förändringar uppmärksammas inom den palliativa sjukvården.
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Björkman, Andreas, and Julia Jeppsson. "Surdegsbröd och jästbröd : skillnad i smak och GI-värde." Thesis, Högskolan Kristianstad, Sektionen för lärande och miljö, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-13992.

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Inledning: Surdeg är idag en trend som fångats av många och de flesta bagerier ochdagligvarubutiker säljer bröd som kallas för surdegsbröd. Ett traditionellt surdegsbröd är ettbröd där surdegen används som enda hävningsmedel i brödet. Syfte: Syftet var att undersöka skillnader i sensoriska egenskaper, utifrån ettkonsumentperspektiv, samt GI-värde mellan surdegsbröd, jästbröd och bröd bakat på bådesurdeg och jäst. Material och metod: Metoderna som användes var två olika konsumenttester för att bestämmaskillnader mellan de tre bröden, och en in vitro-metod för att bestämma GI-värde. Resultat: Resultatet visade att konsumenter känner skillnad mellan surdegsbröd och jästbrödoch mellan surdegsbröd och bröd bakat på både surdeg och jäst men däremot inte mellanjästbröd och bröd bakat på både surdeg och jäst. Den syrliga smaken i surdegsbröd minskar ombrödet bakas på både surdeg och jäst. GI-mätningen genom in vitro-metoden visade att brödetbakat på både surdeg och jäst hade lägst GI medan surdegsbrödet hade högst. Slutsats: Ett bröd bakat på både surdeg och jäst är mer likt ett jästbröd än ett surdegsbröd. In vitro-metoden är inte den mest tillförlitliga för att undersöka skillnader i GI för justsurdegsbröd samtidigt som surdegsbrödets pH-värde kan ha varit för högt för att kunna sänkabrödets GI-värde. Inga slutsatser kunde därför dras från GI-mätningen.
Introduction: Sourdough is today a trend that has been caught by many and most bakeries andgrocery stores sell bread called “Sourdough bread”. Traditional sourdough bread is bread wherethe sourdough is used as only leavening agent. Purpose: The purpose was to examine differences in sensory attributes, from a consumerperspective, and glycemic index between sourdough bread, yeast bread and bread baked withboth sourdough and yeast. Material and Method: The methods used were two different consumer tests to determinedifferences between the three breads, and an in vitro-method for determining the glycemicindex. Result: The results showed that consumers can sense the difference between sourdough breadand yeast bread and between sourdough bread and bread baked with both sourdough and yeastbut not between yeast bread and bread baked with both sourdough and yeast. The sourish tasteof sourdough bread decreases if the bread is baked with both sourdough and yeast. Theglycemic index measurements by the in vitro-method showed that the bread baked with bothsourdough and yeast had the lowest glycemic index value whilst the sourdough bread had thehighest. Conclusion: Bread baked with both sourdough and yeast more resembles yeast bread thansourdough bread. The in vitro-method is not the most reliable for examining differences inglycemic index value for sourdough bread meanwhile the pH-value of the sourdough breadmay have been too high to be able to lower the glycemic value of the bread. No conclusionscould therefore be made from the glycemic index measurements.
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Ånstrand, Melina. "State of mind." Thesis, Konstfack, Textil, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:konstfack:diva-3563.

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Den här uppsatsen är uppbygd så att den följer min konsnärliga och personliga utveckling under tiden på konstfack. Den första delen innehåller en teoridel som sedan följs upp av beskrivningar av mina arbeten. Parallellt med detta löper en berättande text om mitt liv och min relation till kläder som jag haft innan jag började på Konstfack.
Textil formgivning / Master 2009 Textile in the Expanded Field
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Books on the topic "Smak"

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Henadzʹ, Kisi︠a︡li︠o︡ŭ, ed. Smak Belarushchyny. Minsk: Limaryus, 2013.

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Mozdzynski, Tadeusz. Smak Chleba. Krakow: Wyd. Literackie, 1985.

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Wernik, Romuald. Smak miodu. Poznań: Wydawn. 'Kurpisz", 1994.

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Wiśniewski, Wojciech. Smak dzieciństwa. Konin: Przegląd Koniński, 1999.

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Madzelan, Seman. Smak doli. [Nowy Sącz]: Sądecka Oficyna Wydawnicza, 1986.

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Cetera, A. Smak morwy. Warszawa: Wyd-wo Uniw. Warszawskiego, 2009.

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Tontić, Stevan. Svakodnevni smak svijeta. Beograd: Treći trg, 2013.

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Aleksandra, Iwanowska, ed. Smak radości: Felietony. Warszawa: Państwowy Instytut Wydawniczy, 2000.

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Smak czerwcowego śniegu. Gdańsk: Czarny Kot, 2001.

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Mitraszewski, Napoleon. Drugi smak szczęścia. Wrocław: Orpha, 1995.

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Book chapters on the topic "Smak"

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Budde, Ellen. "Smaak*." In Intermezzo, 31–32. Houten: Bohn Stafleu van Loghum, 2007. http://dx.doi.org/10.1007/978-90-313-9574-3_7.

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Stoff, Alexander. "SMAS-Facelift." In Selbstzahlerleistungen in der Dermatologie und der ästhetischen Medizin, 497–501. Berlin, Heidelberg: Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-662-43427-7_44.

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Balaji, Raghunathan, and V. Maiya Rajashekara. "SMAC Primer." In SMACing the Bank, 29–132. Boca Raton, FL : CRC Press, 2017.: Auerbach Publications, 2017. http://dx.doi.org/10.1201/9781315119632-2.

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Leung, Alexander K. C., Cham Pion Kao, Andrew L. Wong, Alexander K. C. Leung, Thomas Kolter, Ute Schepers, Konrad Sandhoff, et al. "SMA." In Encyclopedia of Molecular Mechanisms of Disease, 1946. Berlin, Heidelberg: Springer Berlin Heidelberg, 2009. http://dx.doi.org/10.1007/978-3-540-29676-8_6849.

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Gooch, Jan W. "SMA." In Encyclopedic Dictionary of Polymers, 672. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_10781.

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Ahmadian, Amir, Angela E. Downes, and A. Samy Youssef. "SMA." In Encyclopedia of Otolaryngology, Head and Neck Surgery, 2518. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-23499-6_200114.

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Estrada, Raul, and Isaac Ruiz. "Big Data, Big Challenges." In Big Data SMACK, 3–7. Berkeley, CA: Apress, 2016. http://dx.doi.org/10.1007/978-1-4842-2175-4_1.

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Estrada, Raul, and Isaac Ruiz. "Data Pipelines." In Big Data SMACK, 225–50. Berkeley, CA: Apress, 2016. http://dx.doi.org/10.1007/978-1-4842-2175-4_10.

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Estrada, Raul, and Isaac Ruiz. "Glossary." In Big Data SMACK, 251–58. Berkeley, CA: Apress, 2016. http://dx.doi.org/10.1007/978-1-4842-2175-4_11.

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Estrada, Raul, and Isaac Ruiz. "Big Data, Big Solutions." In Big Data SMACK, 9–16. Berkeley, CA: Apress, 2016. http://dx.doi.org/10.1007/978-1-4842-2175-4_2.

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Conference papers on the topic "Smak"

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Ramachandruni, Kartik, Madhu Vankadari, Anima Majumder, Samrat Dutta, and Swagat Kumar. "SMAK-Net: Self-Supervised Multi-level Spatial Attention Network for Knowledge Representation towards Imitation Learning." In 2019 28th IEEE International Conference on Robot and Human Interactive Communication (RO-MAN). IEEE, 2019. http://dx.doi.org/10.1109/ro-man46459.2019.8956303.

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Xu, Lei, Theocharis Baxevanis, and Dimitris Lagoudas. "A Three-Dimensional Constitutive Model for Polycrystalline Shape Memory Alloys Under Large Strains Combined With Large Rotations." In ASME 2018 Conference on Smart Materials, Adaptive Structures and Intelligent Systems. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/smasis2018-8050.

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Shape Memory Alloys (SMAs), known as an intermetallic alloys with the ability to recover its predefined shape under specific thermomechanical loading, has been widely aware of working as actuators for active/smart morphing structures in engineering industry. Because of the high actuation energy density of SMAs, compared to other active materials, structures integrated with SMA-based actuators has high advantage in terms of tradeoffs between overall structure weight, integrity and functionality. The majority of available constitutive models for SMAs are developed within infinitesimal strain regime. However, it was reported that particular SMAs can generate transformation strains nearly up to 8%–10%, for which the adopted infinitesimal strain assumption is no longer appropriate. Furthermore, industry applications may require SMA actuators, such as a SMA torque tube, undergo large rotation deformation at work. Combining the above two facts, a constitutive model for SMAs developed on a finite deformation framework is required to predict accurate response for these SMA-based actuators under large deformations. A three-dimensional constitutive model for SMAs considering large strains with large rotations is proposed in this work. This model utilizes the logarithmic strain as a finite strain measure for large deformation analysis so that its rate form hypoelastic constitutive relation can be consistently integrated to deliver a free energy based hyper-elastic constitutive relation. The martensitic volume fraction and the second-order transformation strain tensor are chosen as the internal state variables to characterize the inelastic response exhibited by polycrystalline SMAs. Numerical experiments for basic SMA geometries, such as a bar under tension and a torque tube under torsion are performed to test the capabilities of the newly proposed model. The presented formulation and its numerical implementation scheme can be extended in future work for the incorporation of other inelastic phenomenas such as transformation-induced plasticity, viscoplasticity and creep under large deformations.
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Phillips, Francis R., Daniel Martin, Dimitris C. Lagoudas, and Robert W. Wheeler. "Modeling of Internal Damage Evolution During Actuation Fatigue in Shape Memory Alloys." In ASME 2018 Conference on Smart Materials, Adaptive Structures and Intelligent Systems. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/smasis2018-8068.

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Shape memory alloys (SMAs) are unique materials capable of undergoing a thermo-mechanically induced, reversible, crystallographic phase transformation. As SMAs are utilized across a variety of applications, it is necessary to understand the internal changes that occur throughout the lifetime of SMA components. One of the key limitations to the lifetime of a SMA component is the response of SMAs to fatigue. SMAs are subject to two kinds of fatigue, namely structural fatigue due to cyclic mechanical loading which is similar to high cycle fatigue, and functional fatigue due to cyclic phase transformation which typical is limited to the low cycle fatigue regime. In cases where functional fatigue is due to thermally induced phase transformation in contrast to being mechanically induced, this form of fatigue can be further defined as actuation fatigue. Utilizing X-ray computed microtomography, it is shown that during actuation fatigue, internal damage such as cracks or voids, evolves in a non-linear manner. A function is generated to capture this non-linear internal damage evolution and introduced into a SMA constitutive model. Finally, it is shown how the modified SMA constitutive model responds and the ability of the model to predict actuation fatigue lifetime is demonstrated.
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Ortenzi, GB, G. Palmas, E. Andresciani, AMF Garzone, MA Berardi, S. Siliquini, L. Porfiri, et al. "4CPS-131 Effectiveness of nusinersen in paediatric patients SMA1 and SMA2." In 25th EAHP Congress, 25th–27th March 2020, Gothenburg, Sweden. British Medical Journal Publishing Group, 2020. http://dx.doi.org/10.1136/ejhpharm-2020-eahpconf.232.

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Sherif, Muhammad, Osman Ozbulut, Asheesh Landa, and Reginald F. Hamilton. "Self-Post-Tensioning for Concrete Beams Using Shape Memory Alloys." In ASME 2014 Conference on Smart Materials, Adaptive Structures and Intelligent Systems. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/smasis2014-7564.

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This study explores the use of shape memory alloys for self-post-tensioning concrete beams. SMAs have the ability to regain their original shape after being deformed up to 6–8% strain. This shape recovery is a result of an underlying reversible solid-solid phase transformation, which can be induced by either a stress (superelastic effect) or a temperature change (shape memory effect). The shape memory effect can be exploited to prestress concrete. The heat of hydration of grout can thermally activate SMA tendons to obtain self-post-tensioned (SPT) concrete. NiTi-based SMAs are promising due to their corrosion resistance and resistance against low frequency/cycle fatigue failure. NiTiNb alloys are a class of SMAs that exhibit a wide temperature hysteresis and transformation temperatures near the service temperatures required for practical application. Here, NiTiNb shape memory alloys are studied to design an optimized SMA that can be activated using hydration heat. The material design and characterization of the SMA tendons are discussed. The temperature increase due to the heat of hydration of four commercially available grouts is investigated. The bond behavior of SMA tendons is evaluated through pullout tests. Digital Image Correlation method is used for monitoring the slippage of the SMA tendons. The feasibility of developing SPT concrete is assessed through experimental studies. The use of SMAs, which possess high fatigue and corrosion resistance, as post-tensioning tendons in concrete members will increase the service life and provide life cycle cost savings for concrete bridges. The replacement of steel tendons with SMA prestressing tendons will prevent corrosion-induced deterioration of tendons in concrete structures. The use of heat of hydration of grout to activate the shape memory effect of SMA tendons will provide self-stressing capability. This will greatly simplify the tendon installation. The need for jacking equipment or electrical source will be eliminated.
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Daghash, Sherif, Osman E. Ozbulut, and Muhammad M. Sherif. "Shape Memory Alloy Cables for Civil Infrastructure Systems." In ASME 2014 Conference on Smart Materials, Adaptive Structures and Intelligent Systems. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/smasis2014-7562.

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Shape memory alloys (SMAs) have attracted a great deal of attention as a smart material that can be used in various civil engineering applications due to their favorable mechanical properties such as ability to undergo large deformations, high corrosion and fatigue resistance, good energy dissipating capacity, and excellent re-centering ability. In contrast to the use of SMAs in the biomedical, mechanical and aerospace applications, which requires mostly small diameter of material, the larger size bars are usually needed in a civil engineering application. It is well known that properties of large-section SMA bars are generally poorer than those of wires due to difficulties in material processing. Furthermore, large diameter SMA bars are more expensive than thin SMA wires. Shape memory alloy cables have been recently developed as an alternative and new structural element. They leverage the superior mechanical characteristics of small diameter SMAs into large-size structural tension elements and possess several advantages over SMA bars. This study explores the performance of NiTi SMA cables and their potential use in civil engineering. The SMA cable, which has a diameter of 8 mm, is composed of 7 strands and each strand has 7 wires with a diameter of 0.885 mm. The uniaxial tensile tests are conducted at various loading rates and strain amplitudes to characterize the superelastic properties of the SMA cable and study the rate-dependent mechanical response of the SMA cable under dynamic loads. An optical digital image correlation measurement system and an infrared thermal imaging camera are employed to obtain the full-field strain and temperature fields. Potential applications of SMA cables in civil infrastructure applications are discussed and illustrated.
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Bruck, Hugh A., and Charles L. Moore. "Mechanical Characterization of Shape Memory Alloy Composites for Designing Smart Structures." In ASME 1999 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 1999. http://dx.doi.org/10.1115/imece1999-0532.

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Abstract Actuators with large displacement ranges are being designed for smart structures by utilizing the unconventional mechanical behavior of Shape Memory Alloys (SMAs). This behavior is characterized by deformation recovery through thermally activated phase transformations. However, because of this deformation mechanism, conventional constitutive models cannot be employed to predict the mechanical behavior of SMAs. Appropriate constitutive models have been proposed, but their application can be computationally intensive. In this investigation, SMA wire-reinforced fiberglass composites are fabricated to determine the relationship between the mechanical response of the composite and the composition of SMA wire reinforcement. A modified linear Rule-of-Mixtures (ROM) formulation is proposed for predicting the mechanical behavior of the SMA composites. This simple, uniaxial constitutive model provides a reasonable prediction of SMA composite mechanical behavior, and is computationally efficient enough to use with Finite Element Analyses for designing smart structures that contain heterogeneous compositions.
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Lara-Quintanilla, Adrian, and Harald E. N. Bersee. "Improvement of the Attainable Working Frequency of SMA Wires by Means of Active Cooling and Working Strain-Ratios." In ASME 2014 Conference on Smart Materials, Adaptive Structures and Intelligent Systems. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/smasis2014-7464.

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Shape Memory Alloys (SMAs) are one of the most widely used smart materials. Their attractive characteristics make them interesting for the development of novel devices. Most of these devices make use of their shape memory effect or superelasticity; these effects are based on diffusionless phase transitions. SMAs can be used in different forms. In particular, wires are often used for actuation purposes because they exert linear forces and large strokes, up to the 8% of their original (memorized) length. However, they work at very low frequencies. SMAs are thermally activated. The limitation on their actuation bandwidth is a consequence of their capability to increase and decrease their temperature. The most common way of heating SMA wires is by Joule heating. Afterwards, they normally cool down by releasing thermal energy to their surroundings by conduction or convection. The heating and the cooling come from different physic’s principles and the cooling is a slower process than the heating one. Therefore, the cooling of SMAs is the main concern regarding to the SMA wire’s maximum attainable working frequency. In this paper, the effect of different applied heating and cooling rates on the resulting SMA wire’s working frequency is studied. Different heating rates have been applied to an SMA wire by applying different levels of electrical power. In a similar manner, different cooling rates have been applied to the wire by applying different forced airflows around the SMA wire. The use of a forced airflow has shown to increase the convective heat transfer coefficient between the wire and the surrounding air up to eight-fold. SMA wires’ working frequency depends on the amplitude of strains at which it performs. The higher the amplitude, the lower the maximum attainable frequency. Moreover, the relationship between the temperature and the strain is highly non-linear. For that reason, the range of strains in which the wire works has also an effect on the resulting attainable frequency for a given working amplitude. This is of great interest for SMA actuators since a similar working amplitude can result in very different attainable frequencies, depending on the range of temperatures within which the wire performs. Experimental results show that the SMA wire’s working frequency can be increased up to threefold by making it work within the appropriate temperature range. Afterwards, this improvement is reflected on the overall performance of the actuator in which the SMA wire is embedded.
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Spinella, Igor, Eugenio Dragoni, and Francesco Stortiero. "Modelling, Prototype Construction and Testing of Helical Shape Memory Springs With Hollow Cross-Section." In ASME 2009 Conference on Smart Materials, Adaptive Structures and Intelligent Systems. ASMEDC, 2009. http://dx.doi.org/10.1115/smasis2009-1230.

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Shape memory alloys (SMAs) are used in many applications as actuators. The main drawbacks that limit the use of the SMAs in the field of micro-actuation are the low bandwidth and the unsatisfactory stroke. This paper contributes to enhancing the performances of SMA actuators by proposing a new SMA helical spring with hollow section. The hollow spring is modelled, then it is constructed and finally it is tested, comparing its performances with those of a spring with solid cross-section of equal stiffness and strength. Emptied of the inefficient material from its centre, the hollow spring features a lower mass (37% less) and an extremely lower cooling time (four times less). These results demonstrate that helical springs with hollow construction can be successfully exploited to realize SMA actuators with high bandwidth and stroke.
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Choi, Eunsoo, Yeon-Wook Kim, Young-Soo Chung, Hong-Taek Kim, and Baik-Soon Cho. "Cyclic Behavior of Concrete Confined by Active and Passive Jackets." In ASME 2010 Conference on Smart Materials, Adaptive Structures and Intelligent Systems. ASMEDC, 2010. http://dx.doi.org/10.1115/smasis2010-3699.

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Shape memory alloy (SMA) wire jackets for concrete are distinct from the conventional jackets of steel or FRP since they provide active confinement that can be easily archived due to the shape memory effect of SMAs. This study uses NiTiNb SMA wires of 1.0 mm diameter to confine concrete cylinder with the dimension of 300 mm × 150 mm (L × D). The NiTiNb SMAs have a relative wider temperature hysteresis than NiTi SMAs and, thus, are more applicable for severe temperature-variation environment which civil structures are exposed to. Steel jackets of passive confinement are also prepared to compare the cyclic behavior of active and passive confined concrete cylinders. For this purpose, monotonic and cyclic compressive loading tests are conducted to obtain axial and circumferential strain. The both of strains are used to estimate volumetric strains of concrete cylinders. Also, plastic strains from cyclic behavior are also estimated. For the NiTiNb SMA jacketed cylinders, the monotonic axial behavior differs from the envelope of cyclic behavior; this should be studied in future. The plastic strains of the active confined concrete show a similar trend to those of the passive confinement. The trend of plastic strain of this study does not match with that of CFRP (Carbon Fiber Reinforce Polymer) jackets. For the volumetric strain, the active jackets of the NiTiNb SMA wires provide more energy dissipation than the passive jacket of steel.
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Reports on the topic "Smak"

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Merchant, Bion J. CEA SMAD 2016 Digitizer Evaluation. Office of Scientific and Technical Information (OSTI), August 2017. http://dx.doi.org/10.2172/1374793.

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Rieu, Pierre, Samira Amraoui, and Marco Restano. Standalone Multi-mission Altimetry Processor (SMAP). European Space Agency, June 2021. http://dx.doi.org/10.5270/esa-cnes.sentinel-3.smap.

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SMAP is a standalone altimeter data processor written in Python 3 (3.7.3). It implements in particular the fully-focused SAR (FF-SAR) processing (both time-domain and frequency-domain algorithms). SMAP is currently able to process Sentinel-3 L1a Ground Segment products. This processor has been developed though studies and projects funded by ESA and CNES.
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Taya, Minoru, Masahiro Kusaka, and Suhasini Gururaja. Hierarchical Modeling of Ferromagnetic SMAs and Composites. Fort Belvoir, VA: Defense Technical Information Center, January 2006. http://dx.doi.org/10.21236/ada443837.

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Taya, Minoru, Masahiro Kusaka, and Suhasini Gururaja. Hierarchical Modeling of Ferromagnetic SMAs and Composites. Fort Belvoir, VA: Defense Technical Information Center, January 2006. http://dx.doi.org/10.21236/ada448165.

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Lagoudas, D. C., and O. K. Rediniotis. Highly-Compact SMA Actuators A Feasibiltiy Study of Fuel-Powered and Thermoelectric SMA Actuators. Fort Belvoir, VA: Defense Technical Information Center, December 2003. http://dx.doi.org/10.21236/ada424753.

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Shuler, Charles. Smad-Mediated Signaling During Prostate Growth and Development. Fort Belvoir, VA: Defense Technical Information Center, October 2004. http://dx.doi.org/10.21236/ada437694.

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Shuler, Charles F., Nobuyuki Shiomi, and Sharon Stewart. SMAD-Mediated Signaling During Prostate Growth and Development. Fort Belvoir, VA: Defense Technical Information Center, October 2005. http://dx.doi.org/10.21236/ada443763.

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Srivastava, Rakesh K. Therapeutic Potential of a Novel Smac/DIABLO in Breast Cancer. Fort Belvoir, VA: Defense Technical Information Center, February 2005. http://dx.doi.org/10.21236/ada443883.

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Merchant, Bion J., and Darren Hart. 2012 Evaluation of CEA SMAD Digitizer for CTBTO-IMS Application. Office of Scientific and Technical Information (OSTI), September 2017. http://dx.doi.org/10.2172/1599538.

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Tu, Andrea W. Smad Acetylation: A New Level of Regulation in TGF-Beta Signaling. Fort Belvoir, VA: Defense Technical Information Center, July 2005. http://dx.doi.org/10.21236/ada443685.

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