Results 31 to 40 of about 22,136 (225)
Italian Basic Terms Blu and Azzurro: Semantic Power Assessed in the Stroop Task
A Stroop task revealed an asymmetry of the semantic power of the two basic “Italian blues,” blu “dark blue” and azzurro “light blue.” BLU word, rendered in dark and light blue inks, showed no significant Stroop effects. In contrast, AZZURRO word exhibited strong Stroop interference and facilitation. Higher semantic power of azzurro is argued to reflect
Galina V. Paramei +3 more
wiley +1 more source
Abstract In subduction zones, the locked seismogenic zone is bordered by an upper and a lower transition zone. In these transition zones, deformation is primarily accommodated by an interplay of diffuse viscous deformation within a weak matrix and brittle deformation in stiffer bands and blocks.
L. Casoli, A. Petroccia, F. Giuntoli
wiley +1 more source
Exploring ecohydrology through the lens of local fishers in the Bolivian Amazon
Abstract The natural flow regimes of Andean‐Amazon tributaries play a vital role in sustaining their rich biodiversity and productive local fisheries, but ongoing and proposed alteration of river flow regimes by large dams threatens to negatively impact river ecosystems. Despite its importance, our understanding of how hydrologic variability influences
Lina G. Terrazas‐Villarroel +4 more
wiley +1 more source
Testing a new surgical instrument to obtain bovine hoof biopsy samples
: The histological and molecular analysis of biopsy samples are fundamental steps for the understanding of physiopathology, diagnosis and prognosis of the diseases.
Heloisa M.F. Mendes +7 more
doaj +1 more source
O estudo morfométrico dos dígitos de bovinos e bubalinos pode colaborar para o entendimento da etiopatogenia das enfermidades podais. Este estudo objetivou descrever as características morfométricas dos dígitos de bovinos das raças Curraleira (Bos taurus)
Luiz A.F. Silva +5 more
doaj +1 more source
The central paradox of thermal processing of foods. (A) The application of heat (e.g., frying, baking, grilling) to food initiates complex chemical reactions, most notably the Maillard reaction and thermal degradation of protein, lipids, and carbohydrate. (B) These reactions create a desirable sensory experience characterized by enticing aromas, golden‐
Joachim Dotto Matondo +1 more
wiley +1 more source
Histopathology of dairy cows' hooves with signs of naturally acquired laminitis
The purpose of this study was to investigate histological changes in dairy cows' hooves with or without injuries from naturally acquired laminitis.
Heloisa M.F. Mendes +7 more
doaj +1 more source
Abstract Integrating soil and topographic properties into variable‐rate seeding (VRS) provides essential information for decision‐making to enhance crop production and profitability. Only a few studies have explored geospatial and machine‐learning approaches to understand factors influencing crop yield and profitability in VRS. Therefore, field studies
Jasmine Neupane +5 more
wiley +1 more source
Foram mensurados os cascos de 44 equinos cadastrados no Programa de Extensão "Amigo do Carroceiro" do Centro de Ciências Agroveterinárias da Universidade do Estado de Santa Catarina (CAV-UDESC) que desempenham a função de tração no município de Lages, SC.
Jackson Schade +3 more
doaj
Morphometry of primary and secondary epidermal laminae in equine hoof
We studied the length of primary and secondary epidermal laminae of the toe and the lateral and medial quarters of horses, distributed into proximal, middle and distal thirds of the hooves.
Luana S. Oliveira +4 more
doaj +1 more source

