An exploratory study of adolescent's perceptions of the Web

Abstract The purpose of this exploratory study was to investigate the influence of two individual characteristics (Web experience and academic focus) of adolescents on the Web perception, using off-line questionnaires (a Lickert response scale) constituted on the basis of a series of interviews. Questions concerned: perceptions about the nature of information found in the Web; 'strategies' of access to the interesting Internet sites and the reliability of different information resources (libraries, television, Web, etc.). Results lead to the assumption that adolescents with high Web experience became more critical, less confident and less enthusiastic than adolescents with low Web experience and that, in some dimensions, perceptions of literature students are different to those of science students. Even if some interesting results were obtained, further research is needed to explore users' perceptions related to individuals' characteristics and to determine the generalisability of the influences identified in this exploratory study.     

A Model for Through Drying of Tissue Paper at Constant Pressure Drop and High Drying Intensity

A mathematical model for through drying of paper at constant pressure drop was developed. The model is based on physical properties; hence, basis weight, pressure drop, drying air temperature, pore size distribution, initial gas fraction, and tortuosity are important input parameters to the model. The model was solved for different combinations of the variables basis weight, drying air temperature, and pressure drop corresponding to industrial conditions and the results were compared with data from bench-scale experiments. The simulations show that the drying rate curve is very sensitive to the air flow rate and that correctly modeling the correlation between pressure drop and air flow rate is the most important factor for a successful model for through drying. The model was tuned by adjusting the parameters initial gas fraction and tortuosity in order to give the best possible fit to experimental data. For a given basis weight and pressure drop, different drying air temperatures resulted in relatively constant values of the fitted parameters. This means that the model can well predict the effects of changes in drying air temperature based on a tuning of the model performed at the same basis weight and pressure drop. However, for a given basis weight, an increase in pressure drop yielded fitted parameters that were somewhat different; i.e., a lower initial gas fraction and a higher tortuosity, a change that increases the resistance to air flow. This implies that the correlation between pressure drop and air flow rate in the model does not quite capture the nonlinear relationship shown by the experiments.     

Evolution of BET internal surface area in glassy carbon powder during thermal oxidation

It is demonstrated that glassy carbon powder can be thermochemically activated. During activation, a film with open pores is created on the glassy carbon particles. This film has a large internal surface area, which is accessible to liquids and gases. A simple model for the evolution of the internal surface area in glassy carbon powder during thermochemical gas-phase oxidation is also presented and compared with experimental data. Experimental results are in qualitative agreement with the model. We found that a sharp particle size distribution is desirable with regard to potential technical applications.     

Modeling Condensation and Evaporation on Fruit Surface

Rewarming of fruits and vegetables after cooling is characterized by heat and mass transfer processes, which leads commonly to condensation of water on the produce surface at temperatures below the dew point. This effect may affect the produce quality due to microbial growth at unfavorable environmental conditions. The amount of condensed water is a function of the produce surface temperature and of the surrounding conditions as air temperature, air humidity, and air flow. Under practical conditions, both the warming and the condensation are strongly affected by the packaging system used. Depending on the flow conditions close to the produce surface, parameters of heat and mass transfer under laboratory conditions were measured. A mathematical model was developed for the determination of the amount of condensed water on fruit surfaces, its reevaporation, and its total dwell time dependent on the environment air conditions. The model describes the heat and mass transfer processes on single fruits. The process of diffusion of humidity in air and proceed of surface temperature is the basis for the model.     

Atmospheric Freeze Drying—Modeling and Simulation of a Tunnel Dryer

Drying is an important unit operation in processing of foods and other biotechnological products. Vacuum freeze drying is said to be the best drying technology regarding product quality of the end product, but the disadvantages are, among others, expensive operational costs and batch drying. Atmospheric freeze drying was introduced to lower the production costs of high-quality dried foods, and the need of simulation tools became important in estimations of the industrial drying processes.

A simplified mathematical model (AFDsim) is developed based on uniformly retreating ice front (URIF) considerations. The model is used to calculate theoretical drying curves of atmospheric freeze dried foods in a tunnel dryer. Studies of thermal and mass transfer properties during drying are essential for understanding the changes in product quality and for designing and dimensioning the drying process. The model can be used to simulate industrial atmospheric freeze drying of different foodstuff in a tunnel. The results from AFDsim modeling are in good accordance with the experimental results.     

Influence of Solution Composition on the Formation of Crystalline Scales

Scale formation is a difficulty encountered with water containing ions of sparingly soluble salts that can readily precipitate on heat transfer surfaces in evaporative concentration operations. Scale formation, hindering the heat transfer process, increases specific energy consumption and operating costs and causes frequent shut down of the evaporator for cleaning. The effects of changes in composition of the solution due to evaporation and CO₂ release on the formation of crystalline scales in seawater evaporators are studied. A model that predicts the CO₂ release is presented. The carbonate system in the salt solution on its whole flow path through the evaporator and the scaling (crystallization) tendency are described. Simulation results for different process configurations are shown and the differences are discussed, particularly with regard to the incrustation tendency.     

当心新的"信息化陷阱"——合理规划、慎重选择"信息化"切入点

信息化巳成为当今的一大热点，文章以客观的角度分析了企业信息化应用的现状，阐述了如何合理规划、选择“信息化”切入点，对待实施信息化的企业具有重要的意义。     

The 'Conceptual Change In Science' project

Abstract This paper outlines the work of the Conceptual Change in Science project, funded as part of the ESRC InTER programme. The aims of this research project are to clarify and describe the process of change in learners' conceptual understandings of natural phenomena. The domain of reasoning selected for study is that of mechanics. Computer software which may be useful in exploring and developing pupils' reasoning and promoting conceptual change in this domain is being developed and evaluated. The group that is carrying out the research is based at the Universities of Leeds, Glasgow and the Open University.