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Relevant bibliographies by topics / Worcester (Mass.). Free Institute of Industrial Science

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Academic literature on the topic 'Worcester (Mass.). Free Institute of Industrial Science'

Author: Grafiati

Published: 25 July 2024

Last updated: 31 July 2025

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Journal articles on the topic "Worcester (Mass.). Free Institute of Industrial Science"

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Kushnirenko, A. G., K. A. Mashchenko, and I. G. Rayko. "Application of resource-intensive algorithms in programming courses for preschool children and primary school children." Informatics in school, no. 1 (April 19, 2024): 77–84. http://dx.doi.org/10.32517/2221-1993-2024-23-1-77-84.

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The article describes two techniques for systematically teaching the basics of programming to preschool children and primary school children, developed at the Scientific Research Institute for System Analysis of the Russian Academy of Sciences. The widespread use of these techniques requires the execution of resource-intensive algorithms, which a few years ago were only feasible for powerful servers, but today can be executed without delay on mass-produced economy-class tablets. Software support for these two techniques is implemented in the educational textless programming environment PiktoMi

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Navath, Suryakiran. "Will Cultivated Meat Take Over The Food Industry?" Journal of Food Science and Nutritional Disorders 1, no. 1 (2021): 15–16. http://dx.doi.org/10.55124/jfsn.v1i1.106.

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Ever since the corona virus pandemic began, a significant chunk of the world population has lost its life. But despite the enormous number of deaths the world has seen, its demand for food seems to be on the rise. The global health crisis has deteriorated the economies worldwide, causing people to lose their jobs at an unimaginable rate. With millions of people employed, the food insecurity graph is rapidly climbing. In October 2020, The UN’s Food and Agriculture Organization (FAO) reported that food insecurity impacts more than 2 billion people, citing an increase of 10 million from Oct

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Hori, Tomoki, Takuya Mabuchi, Ikuya Kinefuchi, and Takashi Tokumasu. "Molecular Dynamics Simulation of Scattering and Surface Diffusion of Oxygen Molecules on Ionomers in Catalyst Layers of PEFCs." ECS Meeting Abstracts MA2022-02, no. 39 (2022): 1390. http://dx.doi.org/10.1149/ma2022-02391390mtgabs.

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Polymer electrolyte fuel cells (PEFCs) are used in fuel cell vehicles and households stationary power sources because of their low operating temperatures, small size, and light weight. For further development of PEFCs, it is necessary to reduce the amount of platinum used in the catalyst layers. If the amount of platinum used in the catalyst layers is reduced, the current density per mass of platinum increases. The effect of diffusion polarization then becomes dominant in the overall voltage drop. One factor that causes diffusion polarization is the transport resistance of oxygen molecules in

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Mole, Tom. "Hypertrophic Celebrity." M/C Journal 7, no. 5 (2004). http://dx.doi.org/10.5204/mcj.2424.

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Critics are always trying to catch up with the phenomena they analyse, and critics of celebrity culture are no different. For most of its history, the celebrity apparatus has had a vested interest in staying invisible. So long as it remained illegible to cultural analysis, it could claim to be simply a transparent medium for exhibiting star quality. The celebrity’s public profile could appear to be the well-earned result of talent and determination, or the seemingly magical crystallization of his or her personality. But recently, some of the mechanics of celebrity culture have gained their own

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Provençal, Johanne. "Ghosts in Machines and a Snapshot of Scholarly Journal Publishing in Canada." M/C Journal 11, no. 4 (2008). http://dx.doi.org/10.5204/mcj.45.

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The ideas put forth here do not fit perfectly or entirely into the genre and form of what has established itself as the scholarly journal article. What is put forth, instead, is a juxtaposition of lines of thinking about the scholarly and popular in publishing, past, present and future. As such it may indeed be quite appropriate to the occasion and the questions raised in the call for papers for this special issue of M/C Journal. The ideas put forth here are intended as pieces of an ever-changing puzzle of the making public of scholarship, which, I hope, may in some way fit with both the work

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Green, Lelia. "No Taste for Health: How Tastes are Being Manipulated to Favour Foods that are not Conducive to Health and Wellbeing." M/C Journal 17, no. 1 (2014). http://dx.doi.org/10.5204/mcj.785.

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Background “The sense of taste,” write Nelson and colleagues in a 2002 issue of Nature, “provides animals with valuable information about the nature and quality of food. Mammals can recognize and respond to a diverse repertoire of chemical entities, including sugars, salts, acids and a wide range of toxic substances” (199). The authors go on to argue that several amino acids—the building blocks of proteins—taste delicious to humans and that “having a taste pathway dedicated to their detection probably had significant evolutionary implications”. They imply, but do not specify, that the evolutio

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Sabbir, Ahmed Galib, Raisul Islam Khan Mohd, Md. Humayun Kabir Dr., and Zubayer Abdullah Shah. "A Study on the Occupational Safety and Health in Perspective of Disaster Management Approach: Research on Ready-Made Garments Sector of Bangladesh." November 18, 2019. https://doi.org/10.5281/zenodo.3545009.

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<strong>Introduction</strong> At present occupational hazard lies as the hazardous genesis of almost all fatalities in this digital and industrialized generation. The reason behind this statement came from the statistics estimated by the International Labor Organization (ILO) according to which, from over the 2.3 million fatalities that take place annually, over 2 million fatalities are caused by work related diseases.  Safe work is one of the principal privileges of the laborers. It is evaluated that all around 160 million individuals are influenced by avoidable word related sicknesses a

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Brien, Donna Lee. "From Waste to Superbrand: The Uneasy Relationship between Vegemite and Its Origins." M/C Journal 13, no. 4 (2010). http://dx.doi.org/10.5204/mcj.245.

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This article investigates the possibilities for understanding waste as a resource, with a particular focus on understanding food waste as a food resource. It considers the popular yeast spread Vegemite within this frame. The spread’s origins in waste product, and how it has achieved and sustained its status as a popular symbol of Australia despite half a century of Australian gastro-multiculturalism and a marked public resistance to other recycling and reuse of food products, have not yet been a focus of study. The process of producing Vegemite from waste would seem to align with contemporary

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