Browsing by Subject "homogenization"

Sort by: Order: Results:

Now showing items 1-3 of 3
  • Armstrong, Scott; Hannukainen, Antti; Kuusi, Tuomo; Mourrat, Jean-Christophe (2021)
    We introduce a new iterative method for computing solutions of elliptic equations with random rapidly oscillating coefficients. Similarly to a multigrid method, each step of the iteration involves different computations meant to address different length scales. However, we use here the homogenized equation on all scales larger than a fixed multiple of the scale of oscillation of the coefficients. While the performance of standard multigrid methods degrades rapidly under the regime of large scale separation that we consider here, we show an explicit estimate on the contraction factor of our method which is independent of the size of the domain. We also present numerical experiments which confirm the effectiveness of the method, with openly available source code.
  • Valkó, Orsolya; Zmihorski, Michal; Biurrun, Idoia; Loos, Jacqueline; Labadessa, Rocco; Venn, Stephen (2016)
    Palaearctic grasslands encompass a diverse variety of habitats, many of high nature value and vulnerability. The main challenges are climate-change, land-use change, agricultural intensification and abandonment. Many measures are in place to address these challenges, through restoration and appropriate management, though more work is necessary. We present eight studies from China/Germany, Greece, Kazakhstan, Russia and Ukraine. The papers cover a wide range of grassland and steppe habitats and cover vegetation ecology, syntaxonomy and zoology. We also conducted a systematic search on steppe and grassland diversity. The greatest number of studies was from China, followed by Germany and England. We conclude that the amount of research being carried out on Eurasian grasslands is inadequate considering their high levels of biodiversity and vulnerability. We hope to encourage readers to address current major challenges, such as how to manage grasslands for the benefit of diverse taxa, to ensure that conservation initiatives concentrate on sites where there is good potential for success and for the generation of realistic and viable conservation strategies.
  • Heikintalo, Noora (Helsingfors universitet, 2012)
    The aim of this study was to find out what new characteristics are possible in Emmental with a novel pre-treatment routine of milk. Homogenization of the milk and its consequent impact on lipolysis affect cheese properties was examined. Cheeses (H0, H50 and H100) were produced from milks, which were homogenized at different pressures (0, 50 or 100 bar) and the control cheese was prepared from unhomogenized milk. Cheeses were ripened for three months. Homogenization of milk causes redistribution of milk fat globules into smaller ones. Physical changes to the milk fat globule membrane allow indogenous lipoprotein lipase to access and breakdown triglycerides of milk releasing free fatty acids, known as lipolysis. The sensory quality of the cheeses were studied with traditional descriptive analysis and the modern Temporal Dominance of Sensations (TDS) method. The chemical composition of cheeses were also determined (moisture, salt, fat and protein content). In addition the degree of lipolysis in the milk, from which cheese was made of, was measured by the acid degree value (ADV) and a fluorimetric lipase assay. Homogenization of milk at 50 and 100 bar modified cheese properties most and homogenization of milk with 0 bar pressure less, compared to the control cheese. According to sensory results, the changes in the texture of cheeses were most significant. As a results of homogenization of milk the texture of cheese changed from elastic to crumbly, greasy and sticky. The cheese flavor changed due to homogenization of milk and the consequent lipolysis to become stronger, saltier and more sour. There were no significant differences in intensity of odour attributes between the cheeses. Homogenization of milk (50 and 100 bar) increased the moisture and salt content and reduced protein content. The differences in fat content between the cheeses were small. Homogenization of milk at 50 and 100 bar pressures exposed milk fat to lipolysis, which was seen as an increase in acid degree values of milk. On the other hand, homogenization of milk (50 and 100 bar) decreased lipoprotein lipase activity in the milk according to the fluorimetric assay. However the residual activity of lipoprotein lipase in milk was strong enough to almost double the amount of free fatty acids in homogenized milk. It can be possible to change texture characteristics of cheese by using homogenization of milk as a part of cheese manufacture. Different texture attributes can be utilized in the development of new types of cheese.