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41.
Leon van Schaik 《Architectural Design》2013,83(1):106-113
One of the most influential figures in architectural education and practice today, Leon van Schaik , Professor of Architecture (Chair of Innovation) at RMIT in Melbourne, has dedicated the last two decades of his career to the promotion of local and international architectural culture through design practice research and the commissioning of building. Here he describes how he has nurtured a research-oriented approach through his engagement with a network of ‘vital’ practitioners worldwide who are interested in strong ideas and pushing the questioning of the status quo. 相似文献
42.
本文简要阐述了积件开发系统的组成和特点。探讨了积件库及积件组合平台的开发度实现流程。 相似文献
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More and more frequently, the organisation of design fits into a project organisation where different designers have to cooperate with flexibility and reactivity. In order to help these cooperative design processes, we have to respond to new types of needs: a relatively unformalised coordination that requires permanent mutual adjustment, the fact that members of the team are geographically distant, the difficulty of building a shared reference via design documents and technical and organisational decisions that structure the project. In order to provide computer support for these needs, asynchronous Group Ware is often recommended. However, the efficiency of these tools depends on the models that structure the work processes and the knowledge exchanged. In this paper, we present ABRICo, a new Design Rationale formalism that permits the recording of cooperative decision-making processes in complex design situations. We describe the formalism and explain how we intend to use it to specify cooperative design tools usable via an Intranet for computing projects. 相似文献
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景德镇的陶瓷在中国,乃至世界上都有着自己独特的地位。景德镇的一些陶瓷术语也与众不同。对其中术语的翻译的初探。 相似文献
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一、概述 分布式系统是计算机技术中重要的研究领域。近年来,向下优化(Downsizing)适度优化(Rightsizing)已经成为一种重要的发展潮流,因此研究由多台自治的计算机经局域网广域网连接起来的分 相似文献
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Reducing sugars (glucose and fructose) and asparagine levels in three varieties of Irish ware potatoes (Rooster, Record and Oilean) on sale in a local supermarket were monitored over an 11-month period. Samples were processed into French fries using conditions similar to those used for home preparation of fries and acrylamide levels in a selection of samples were measured. A wide range of total reducing sugar levels (fructose+glucose) were observed over the course of the study with values ranging from 152-12,286, 301-8812 and 279-7881 μg/g FW for the Rooster, Record and Oilean varieties, respectively. This resulted in high levels of acrylamide in some samples (up to 2970 μg/kg). In comparison to reducing sugars, asparagine contents were relatively constant for the three varieties and no particular trend in asparagine levels was noted. Both fructose and glucose contents of the tubers were positively correlated with acrylamide content (r=0.809, 0.776, respectively, P<0.001). A negative relationship between Hunter L values and acrylamide content of the French fries was observed (r=−0.712, P<0.001) indicating that L values could serve as a convenient and reliable indicator of acrylamide levels in French fries. 相似文献