scholarly journals Liquefaction phenomena associated with the Emilia earthquake sequence of May–June 2012 (Northern Italy)

2013 ◽  
Vol 13 (4) ◽  
pp. 935-947 ◽  
Author(s):  
Keyword(s):  
Structural Characteristics ◽  
High Water ◽  
Web Based ◽  
Geological Evidence ◽  
Po Plain ◽  
Emilia Earthquake ◽  
Blind Thrust ◽  
Empirical Relations ◽  
Seismogenic Source ◽  
Deformation Area

Abstract. In this paper we present the geological effects induced by the 2012 Emilia seismic sequence in the Po Plain. Extensive liquefaction phenomena were observed over an area of ~ 1200 km2 following the 20 May, ML 5.9 and 29 May, ML 5.8 mainshocks; both occurred on about E–W trending, S dipping blind thrust faults. We collected the coseismic geological evidence through field and aerial surveys, reports from local people and Web-based survey. On the basis of their morphologic and structural characteristics, we grouped the 1362 effects surveyed into three main categories: liquefaction (485), fractures with liquefaction (768), and fractures (109). We show that the quite uneven distribution of liquefaction effects, which appear concentrated and aligned, is mostly controlled by the presence of paleo-riverbeds, out-flow channels and fans of the main rivers crossing the area; these terrains are characterised by the pervasive presence of sandy layers in the uppermost 5 m, a local feature that, along with the presence of a high water table, greatly favours liquefaction. We also find that the maximum distance of observed liquefaction from the earthquake epicentre is ~ 30 km, in agreement with the regional empirical relations available for the Italian Peninsula. Finally, we observe that the contour of the liquefaction observations has an elongated shape almost coinciding with the aftershock area, the InSAR deformation area, and the I ≥ 6 EMS area. This observation confirms the control of the earthquake source on the liquefaction distribution, and provides useful hints in the characterisation of the seismogenic source responsible for historical and pre-historical liquefactions.

scholarly journals Physicochemical properties of bean pod (Phaseolus vulgaris) flour and its potential as a raw material for the food industry

2020 ◽  
Vol 73 (2) ◽  
pp. 9179-9187
Author(s):  
Marcela Martínez-Castaño ◽  
Diana Paola Mejía Díaz ◽  
José Contreras-Calderón ◽  
Cecilia Gallardo Cabrera
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Food Industry ◽  
Structural Characteristics ◽  
High Water ◽  
Raw Material ◽  
Vacuum Drying ◽  
Drying Methods ◽  
The Sustainable Development ◽  
Functional Studies

The sustainable development of agro-industry requires the efficient use of all raw matters, which implies physicochemical and functional studies of by-products for finding their potential usage in industrial processes. The objective of the present study was to assess some physicochemical and functional properties of fIour obtained from the bean pod. Two types of drying methods were tested: convection and vacuum. The fIours tended to yellow color according to b* parameter values (convection drying: 17.54; vacuum drying: 18.35), with a slight red hue. They also showed high water-holding (convection drying: 8.30 g g-1; vacuum drying: 7.56 g g-1) and oil holding capacity (convection drying: 2.53 g g-1; vacuum drying: 2.56 g g-1), polyphenols content (convection drying: 26.62 mg GAE g-1 DW; vacuum drying: 3.77 mg GAE g-1 DW) and antioxidant capacity (convection drying: 33.42 µmol Trolox g-1; vacuum drying: 5.27 µmol Trolox g-1). The results were similar for the two types of drying methods, except for the antioxidant capacity. Since convection drying is more economical and available than vacuum drying, only the fIour obtained by convection method was analyzed on compositional and structural characteristics. This fIour showed to be a good source of dietary fiber (66.93%), being the insoluble fiber the predominant fraction (59.97%). Moreover, a high content of ash (6.65%) and low lipid content (0.58%) were also found. The IR spectrum showed signs corroborating the presence of dietary fiber, which also was evidenced morphologically. Overall, the results obtained indicated that the bean pod fIour obtained by convection drying has potential use as a raw material for the food industry.

How Instructor Immediacy Behaviors Affect Student Satisfaction and Learning in Web-Based Courses

2001 ◽  
Vol 64 (4) ◽  
pp. 42-54 ◽  
Author(s):  
J.B. Arbaugh
Keyword(s):  
Student Satisfaction ◽  
Student Learning ◽  
Student Attitudes ◽  
Structural Characteristics ◽  
Classroom Behaviors ◽  
Mba Programs ◽  
Web Based ◽  
Immediacy Behaviors ◽  
Instructor Experience ◽  
Instructor Behavior

In this study I investigated whether instructor classroom behaviors, called "imme diacy behaviors," are significantly associated with student learning and satisfaction in Web-based MBA courses. Immediacy behaviors represent instructors' attempts to reduce the social distance between themselves and their students. While my study found that immediacy behaviors were positive predictors of student learning and course satisfaction, such other factors as student attitudes toward course soft ware, the length of a course, and prior student and instructor experience with Web-based courses were also significant predictors. These findings suggest that both structural characteristics of MBA programs and instructor behavior merit attention for Web-based courses to successfully deliver graduate management education.

scholarly journals THE RESIZING OF THE MOST POWERFUL ITALIAN INSTRUMENTAL EARTHQUAKE (SEPTEMBER 8, 1905, CALABRIA REGION, SOUTHERN ITALY)

2021 ◽  
Vol 64 (Vol. 64 (2021)) ◽  
Author(s):  
Luigi Cucci
Keyword(s):  
Seismic Event ◽  
Historical Earthquakes ◽  
The Novel ◽  
Individual Values ◽  
Systematic Revision ◽  
Geological Evidence ◽  
Seismic Catalogue ◽  
A Value ◽  
Seismogenic Source ◽  
Different Depths

The 8 September 1905 Calabria earthquake is the seismic event for which the Italian Seismic Catalogue shows the highest instrumental magnitude of the whole dataset. However, the reported Ms=7.47 was calculated over only two stations, and leaves room for a revision. In this work I provide a new estimate of the surface-wave magnitude of the earthquake calculated over sixteen individual values of magnitude from seven different stations. The new estimate is Ms=7.06±0.13, a value that is consistently lined up with other estimates provided by means of macroseismic or geological evidence. The novel estimate is stable despite alternative epicentral locations and different depths proposed for this event by several investigators. The net variation of almost half a unit magnitude implies a resizing of the seismogenic source of the event in the frame of the seismotectonics of the region, and highlights the strong need for a systematic revision of the instrumental magnitude estimates for several ‘historical’ earthquakes that occurred at the dawning of the instrumental seismology.

Application of Optoelectronic Liquid Lever Sensor in Urban Bridges Deflection Monitoring

2012 ◽  
Vol 198-199 ◽  
pp. 1184-1189 ◽  
Author(s):  
Yi Li ◽  
Zhong Guo ◽  
Bao Chun Chen
Keyword(s):  
Structural Characteristics ◽  
Automatic Measurement ◽  
Liquid Level ◽  
Web Based ◽  
Bridge Health Monitoring ◽  
Bridge Safety ◽  
Level Sensor ◽  
Structural Responses ◽  
Linear Variety ◽  
Liquid Level Sensor

The deflection which reflects the bridge linear variety is an important parameter for the evaluation of bridge safety. According to the structural characteristics of urban bridges, the connected pipe optoelectronic liquid level sensor system is a novel kind of sensor for detecting the connected pipe liquid level, which can be applied for multipoint, long-period, online, remote, automatic measurement of bridge deflection, it is not affected by the dust, humidity and fog in the urban bridge health monitoring and maintenance. At present, the system has been integrated and applied in the project of main roads bridge Online Safety Monitoring Management System in Hangzhou (Phase II), a web-based urban bridge cluster monitoring system have been established since 2007. According to a tied arch bridge case studies, the measuring data show that the system not only can accurately collect the bridge normal deflection information and variety, but also successfully monitored the structural responses due to the Wenchuan earthquake on May 12, 2008. About two-minute abrupt changes in displacement amplitude were observed in the measured signals starting at 14:37, about 9 minutes later than the earthquake’s occurring. The results shows, it is an effective method for the real-time monitoring of urban bridge deflection.

scholarly journals Cross-Linking of Fibrex Gel by Fungal Laccase: Gel Rheological and Structural Characteristics

Processes ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 16 ◽  
Author(s):  
Sanaz Khalighi ◽  
Ralf G. Berger ◽  
Franziska Ersoy
Keyword(s):  
Storage Modulus ◽  
Structural Characteristics ◽  
High Water ◽  
Industrial Applications ◽  
Gelatin Gels ◽  
Cross Links ◽  
Funalia Trogii ◽  
Kosher Food ◽  
Water Holding ◽  
Loss Factors

Sugar beet fibre (fibrex) is an abundant side-stream from the sugar refining industry. A self-produced laccase from Funalia trogii (LccFtr) (0.05 U/µg FA) successfully cross-linked fibrex to an edible gel. Dynamic oscillation measurements of the 10% fibrex gels showed a storage modulus of 5.52 kPa and loss factors ≤ 0.36 in the range from 20 to 80 Hz. Comparing storage stability of sweetened 10% fibrex gels with sweetened commercial 6% gelatin gels (10% and 30% d-sucrose) indicated a constant storage modulus and loss factors ≤ 0.7 during four weeks of storage in fibrex gels. Loss factors of sweetened gelatin gels were ≤0.2, and their storage modulus decreased from 9 to 7 kPa after adding d-sucrose and remained steady for four weeks of storage. Fibrex gel characteristics, including high water holding capacity, swelling ratio in saliva, and heat resistance are attributed to a covalently cross-linked network. Vanillin, as a mediator, and citrus pectin did not enhance covalent cross-links and elastic properties of the fibrex gels. Thus, laccase as an oxidative agent provided gels with a solid and stable texture. Fibrex gels may find uses in pharmaceutical and other industrial applications, which require a heat-resistant gel that forms easily at room temperature. They also represent an ethical alternative for manufacturing vegan, halal, and kosher food.

scholarly journals Daily earthquake forecasts during the May-June 2012 Emilia earthquake sequence (northern Italy)

2012 ◽  
Vol 55 (4) ◽  
Author(s):  
Warner Marzocchi ◽  
Maura Murru ◽  
Anna Maria Lombardi ◽  
Giuseppe Falcone ◽  
Rodolfo Console
Keyword(s):  
Northern Italy ◽  
Economic Damage ◽  
Po Plain ◽  
Time Frequency ◽  
Plain Area ◽  
Emilia Earthquake ◽  
Italian Regions ◽  
Emilia Romagna Region ◽  
2012 Emilia Earthquake ◽  
The Village

On May 20, 2012, at 02:03 UTC, a magnitude Ml 5.9 earthquake hit part of the Po Plain area (latitude, 44.89 ˚N; longitude, 11.23 ˚E) close to the village of Finale-Emilia in the Emilia-Romagna region (northern Italy). This caused a number of human losses and significant economic damage to buildings, and to local farms and industry. This earthquake was preceded by an increase in the seismicity the day before, with the largest shock of Ml 4.1 at 23:13 UTC (latitude, 44.90 ˚N; longitude, 11.26 ˚E). It was then followed by six other Ml 5.0 or greater events in the following weeks. The largest of these six earthquakes occurred on May 29, 2012, at 07:00 UTC (Ml 5.8), and was located 12 km southwest of the May 20, 2012, main event (latitude, 44.85 ˚N; longitude, 11.09 ˚E), resulting in the collapse of many buildings that had already been weakened, a greater number of victims, and most of the economic damage (see Figure 1). This sequence took place in one of the Italian regions that is considered to be at small-to-moderate seismic hazard [Gruppo di Lavoro MPS 2004]. Earthquakes of the M6 class have occurred in the past in this zone [Gruppo di Lavoro CPTI 2004], but with a much smaller time frequency with respect to the most seismically hazardous parts of Italy. […]

scholarly journals Active faults in the epicentral and mesoseismal Ml 6.0 24, 2016 Amatrice earthquake region, central Italy. Methodological and seismotectonic issues

2016 ◽  
Vol 59 ◽  
Author(s):  
Emanuela Falcucci ◽  
Stefano Gori ◽  
Fabrizio Galadini ◽  
Giandomenico Fubelli ◽  
Marco Moro ◽  
...  
Keyword(s):  
Central Italy ◽  
Active Faults ◽  
Surface Expression ◽  
National Database ◽  
Current Debate ◽  
Tectonic Structures ◽  
Geological Evidence ◽  
Seismogenic Source ◽  
2016 Amatrice Earthquake ◽  
Near Future

The August 24, 2016 Amatrice earthquake (Ml 6.0) struck a region of the central Apennines (Italy) where several active faults were known since decades, most of which are considered the surface expression of seismogenic sources potentially able to rupture during earthquakes with M of up to 6.5-7. The current debate on which structure/s activated during the mainshock and the possibility that conterminous faults may activate in a near future urged us gathering all the data on surface geological evidence of fault activity we collected over the past 15-20 years in the area. We then map the main tectonic structures of the 2016 earthquake epicentral and mesoseismal region. Our aim is to provide hints on their seismogenic potential, as possible contribution to the national Database of Individual Seismogenic Source (DISS) and to the Database of the active and capable fault ITaly HAzard from CApable faults (ITHACA).

scholarly journals Structural characteristics and functional properties of fiber-rich by-products of white cabbage modified by high-energy wet media milling

2020 ◽  
Vol 3 (1) ◽  
pp. 85
Author(s):  
Isis Von Ulardt ◽  
Marlen Springer ◽  
Rafael Valbuena
Keyword(s):  
Functional Properties ◽  
Structural Characteristics ◽  
High Water ◽  
High Energy ◽  
Milling Process ◽  
Wet Milling ◽  
Milling Parameters ◽  
White Cabbage ◽  
Hydraulic Shear ◽  
By Products

The recovery of residues and by-products of the food industry plays an important role in terms of sustainable management. For this reason, the aim of this study was to analyse the effect of wet milling parameters on dietary fiber concentrates of white cabbage by products or, more precisely, the stalks of cabbage. The input of hydraulic shear-energy during wet milling process leads to a partial modification of the structure of fiber components to obtain compounds with high water- and oil-binding properties. Furthermore, the wet milling parameters affect the functional properties of the fiber concentrates. A mathematical model was developed which relates the functional properties to the parameters of the colloid mill such as slurry concentration, milling time, agitation speed and particle size distribution. A slurry of the grounded material is forced into the milling gap. Grinding is autogenous as a result of collisions between rotating particles. All of the material in the process stream is being grounded finer than the gap setting and grinding can be optimized by adjusting mill operating parameters. The identification of the relations between milling parameters and functional properties is necessary in order to comprehend the processing characteristics of the material in the context of fiber enriched food products manufacturing.

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