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Enhanced Value Estimation of Real Estates (eVEREst) is the project carried out at the Department of Management Information Systems at the Poznań University of Economics. The paper presents the idea and the architecture of a system that supports the real estate registry with additional information that enables more precise estimation of real estate value. 相似文献
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Daniel Lersch Gheorghe Pascovici Benedikt Birkenbach Bart Bruyneel Jürgen Eberth Herbert Hess Peter Reiter Andreas Wiens Heinz Georg Thomas for the AGATA Collaboration 《Nuclear instruments & methods in physics research. Section A, Accelerators, spectrometers, detectors and associated equipment》2011,640(1):223
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Bart Bruyneel Peter Reiter Andreas Wiens Jürgen Eberth Herbert Hess Gheorghe Pascovici Nigel Warr Sezgin Aydin Dino Bazzacco Francesco Recchia for the AGATA Collaboration 《Nuclear instruments & methods in physics research. Section A, Accelerators, spectrometers, detectors and associated equipment》2009,608(1):99-106
Crosstalk effects of 36-fold segmented, large volume AGATA HPGe detectors cause shifts in the γ-ray energy measured by the inner core and outer segments as function of segment multiplicity. The positions of the segment sum energy peaks vary approximately linearly with increasing segment multiplicity. The resolution of these peaks deteriorates also linearly as a function of segment multiplicity. Based on single event treatment, two methods were developed in the AGATA Collaboration to correct for the crosstalk induced effects by employing a linear transformation. The matrix elements are deduced from coincidence measurements of γ-rays of various energies as recorded with digital electronics. A very efficient way to determine the matrix elements is obtained by measuring the base line shifts of untriggered segments using γ-ray detection events in which energy is deposited in a single segment. A second approach is based on measuring segment energy values for γ-ray interaction events in which energy is deposited in only two segments. After performing crosstalk corrections, the investigated detector shows a good fit between the core energy and the segment sum energy at all multiplicities and an improved energy resolution of the segment sum energy peaks. The corrected core energy resolution equals the segment sum energy resolution which is superior at all folds compared to the individual uncorrected energy resolutions. This is achieved by combining the two independent energy measurements with the core contact on the one hand and the segment contacts on the other hand. 相似文献
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P. Désesquelles T.M.H. Ha F. Le Blanc C.M. Petrache On behalf of the AGATA Collaboration 《Nuclear instruments & methods in physics research. Section B, Beam interactions with materials and atoms》2009,267(3):542-547
Detection systems rely more and more on on-line or off-line comparison of detected signals with basis signals in order to determine the characteristics of the impinging particles. Unfortunately, these comparisons are very sensitive to the random time-shifts that may alter the signal delivered by the detectors. We present two fast algebraic methods to determine the value of the time-shift and to enhance the reliability of the comparison to the basis signals. 相似文献
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GIUSEPPE MURATORE AGATA MAZZAGLIA CARMELA MARIA LANZA FABIO LICCIARDELLO 《Journal of Food Processing and Preservation》2007,31(2):167-177
An alternative technique to traditional smoking of swordfish was evaluated. Fillets were dry salted and/or brine salted in 30% NaCl, and smoked by dipping in smoke condensate solution at different concentrations. Chemical (water‐phase salt, pH, total volatile basic nitrogen, lipid oxidation), microbiological (total mesophilic count and fecal coliforms count) and sensory analyses were carried out in order to establish which technique gave the best results in terms of sensory quality. The different salting techniques gave different water‐phase salt contents, which influenced the microbial growth and the production of volatile bases. The smoke condensate concentration was ineffective toward microbial growth, but it was a differentiating factor for sensory panel. The dry‐salted product smoked with 5% smoke condensate was preferred because it maintained the natural taste of fish, coupled with a pleasant flavor of smoke. 相似文献
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