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Search Results: 1 - 10 of 149915 matches for " Félix Vargas "
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Solution of finite element problems using hybrid parallelization with MPI and OpenMP Solution of finite element problems using hybrid parallelization with MPI and OpenMP
José Miguel Vargas-Félix,Salvador Botello-Rionda
Acta Universitaria , 2012,
Abstract: The Finite Element Method (FEM) is used to solve problems like solid deformation and heat diffusion in domains with complex geometries. This kind of geometries requires discretization with millions of elements; this is equivalent to solve systems of equations with sparse matrices and tens or hundreds of millions of variables. The aim is to use computer clusters to solve these systems. The solution method used is Schur substructuration. Using it is possible to divide a large system of equations into many small ones to solve them more efficiently. This method allows parallelization. MPI (Message Passing Interface) is used to distribute the systems of equations to solve each one in a computer of a cluster. Each system of equations is solved using a solver implemented to use OpenMP as a local parallelization method. The Finite Element Method (FEM) is used to solve problems like solid deformation and heat diffusion in domains with complex geometries. This kind of geometries requires discretization with millions of elements; this is equivalent to solve systems of equations with sparse matrices and tens or hundreds of millions of variables. The aim is to use computer clusters to solve these systems. The solution method used is Schur substructuration. Using it is possible to divide a large system of equations into many small ones to solve them more efficiently. This method allows parallelization. MPI (Message Passing Interface) is used to distribute the systems of equations to solve each one in a computer of a cluster. Each system of equations is solved using a solver implemented to use OpenMP as a local parallelization method.
Instalación y configuración de Apache, un servidor Web gratis
José Márquez Díaz,Leonardo Sampedro,Félix Vargas
Ingeniería y Desarrollo , 2002,
Abstract: El servidor web Apache se ha convertido en el servidor web más utilizado en el mundo debido a sus altas prestaciones y desempe o, además de ser gratuito, lo cual contribuye a su rápida expansión y posicionamiento. La configuración de este servidor web para aquellas personas que posean un conocimiento medio del sistema operativo Linux no debe ser un problema, pero resulta en ocasiones complicado e intimidante enfrentarse a los archivos de configuración del servidor sin una guía o con la base de la información fragmentada y de lenguaje oscuro que se puede obtener en la web. El propósito de este artículo es ayudar a aquellas personas que deseen configurar un servidor HTTP a cumplir su objetivo de una manera sencilla y rápida para lograr una excelente configuración y puesta en marcha de alto rendimiento
Enfoques en torno al modelo cognitivo para la recuperación de información: análisis crítico
Vargas-Quesada, Benjamín;Moya Anegón, Félix de;Olvera Lobo, Ma Dolores;
Ciência da Informa??o , 2002, DOI: 10.1590/S0100-19652002000200012
Abstract: the traditional or algorithmic model of information retrieval has evolved into the cognitive model. from the latter, different proposals for practical implementation have arisen being the most remarkable ones those labelled by their own authors as global model of polirepresentation, episodic model, stratified model and model of interactive feedback. these are critically described and analysed in this paper
La calidad en el servicio en una empresa local de pizza en los Mochis, Sinaloa
Vargas Hernández,José Guadalupe; Zazueta,Mario Guadalupe; Guerra García,Félix Ernesto;
Revista EAN , 2010,
Abstract: the main objective of this paper is the analysis of the service quality in a pizza local company in monchis, sinaloa adapting the servqual model. to do this, we identify the differences between the expected and the perceived in the service quality through the proposed dimensions by zeithaml: the tangible, the viability, the answer capacity, the security and the empathy. the results show in the tangible that local clients expect the best flavor than the best image, and also to improve the service quality, one should not always follow a leader in terms of a strategic mix of resources.
Metionina mais cistina digestível e rela o metionina mais cistina digestível: lisina para codornas japonesas Digestible methionine plus cystine and relation digestible methionine plus cystine: lysine for japanese quails
Bruno Andreatta Scottá,José Geraldo Vargas Junior,Felipe Barreto Petrucci,Leandro Félix Demuner
Revista Brasileira de Saúde e Produ??o Animal , 2011,
Abstract: Objetivou-se determinar o melhor nível de metionina mais cistina digestível e a melhor rela o metionina mais cistina digestível:lisina digestível em diferentes níveis de proteína para codorna em postura. Foram utilizadas 400 codornas japonesas produtoras de ovos de consumo com 45 dias de idade, em delineamento inteiramente casualizado, num esquema fatorial 2 x 5, dois níveis de proteína bruta (19,5% e 21,5%) e cinco níveis de metionina mais cistina digestível (0,60%; 0,67%; 0,74%; 0,81% e 0,88%), com cinco repeti es e oito aves por unidade experimental. Foram analisadas as taxas de postura (%), peso médio dos ovos (g), massa de ovos (g de ovos/ave/dia), consumo de ra o (g/ave/dia), convers o alimentar (g de ra o/g de ovos), peso e porcentagem de gema (g e %), peso e porcentagem de clara (g e %) e peso e porcentagem de casca (g e %). Para o nível de 19,5% de proteína 0,60% de metionina mais cistina digestível e rela o metionina mais cistina digestível:lisina digestível de 0,66% foram suficientes para otimizar a produ o. Para o nível de 21,5% de proteína 0,851% de metionina mais cistina digestível com rela o metionina mais cistina digestível:lisina digestível de 0,935% com consumo diário de 223,3mg/ave levou a uma melhor produ o de ovos de codornas. This research had the purpose to determine the best level of digestible methionine plus cystine and the best relation of digestible methionine plus cystine:digestible lysine in different levels of protein for laying Japanese quails. 400 laying Japanese quails, with 45 days of age were used in a completely randomized design, with a factorial 2 x 5, two crude protein levels (19,5% and 21,5%) and five levels of digestible methionine plus cystine (0,60%; 0,67%; 0,74%; 0,81% e 0,88%), with five replicates and eight quails per experimental unity. There were analysis of the posture rate (%), egg average weight (g) egg mass (egg grams/bird/day), feed intake (g/bird/day), feed conversion (ration g/ egg g), yolk weight and percentage (g and %), egg white weight and percentage (g and %) and shell weight and percentage (g and %). For the 19,5% level of protein, 0,60% of digestible methionine plus cystine and 0,66% of the relation of digestible methionine plus cystine:digestible lisyne were enough to optimize production. For the 21,5% level of protein, 0,851% of digestible methionine plus cystine and relation of digestible methionine plus cystine:digestible lysine of 0,935% with daily intake of 223,3 mg/quail suggested a better egg production for the quails.
Un modelo para medir la calidad en el servicio en una empresa local de pizza en Los Mochis, Sinaloa.
Vargas Hernández, José Guadalupe,Zazueta Félix, Mario Guadalupe,Guerra García, Ernesto
Gestión Joven , 2010,
Abstract: El modelo servqual fue redise ado en relación con el contexto de la empresa local MetroPizza, en Los Mochis, Sinaloa; el principal cambio fue la orientación, de lo visual, que corresponde más con el uso intensivo de la imagen de las franquicias transnacionales, a lo gustativo que representa la ventaja competitiva en las empresas locales que conocen el sabor en la cultura regional. Se analizaron las diferencias entre lo esperado y lo percibido en la calidad del servicio a través de las dimensiones propuestas por Zeithaml et al. Los resultados muestran en lo tangible, que los clientes esperan más el sabor que la imagen.
Optimizing the Conditions for Leaching Lead from Solid Waste Produced by Pyrometallurgical Process of Recycling Automobile Used Batteries
Shui Wai Lin,Zully Vargas-Galarza,Rosa María Félix-Navarro
Revista de la Sociedad Química de México , 2006,
Abstract: En todo el mundo más del 90 % de las baterías de automóvil plomo-ácido son recicladas. Una batería nueva para automóvil contiene de 60 a 80 % de plomo reciclado. El método común de confinamiento de los desechos sólidos contaminados con plomo, generados por la industria recicladora de baterías de plomo-ácido, es enterrarlos en un sitio lejano de manejo de desechos. Esta práctica de confinar tales desechos sólidos (~22 % de plomo) no es adecuada para resolver el problema ambiental. En este trabajo encontramos las condiciones óptimas de lixiviación de plomo de desechos sólidos usando EDTA. Nuestros resultados experimentales indican que se lixivió el 96.8 % del plomo presente en el sólido que tiene un tama o de partícula < 325 mesh (0.051 mm) a pH 4.8, temperatura de 55 oC y 30 min de tiempo de lixiviación.
Analysis of an institutional domain: scientific output of the Granada University (SCI 1991-99)
Moya Anegón, Félix,Chinchilla Rodríguez, Zaida,Corera álvarez, Elena,Vargas Quesada, Benjamín
Revista Espa?ola de Documentación Científica , 2005,
Abstract: Institutional domain analysis is a very important bibliometric method to obtain an academic institutional scientific profile. In this paper we realize a deep analysis about the scientific production of the University of Granada, form 1991 to 1999. We present a wide set of indicators: production, visibility, normalized mean impact, productivity, research potential, and others. The indicators are for the whole institution, faculties, institutes, departments. El análisis de dominio institucional constituye un tipo de estudio bibliométrico que permite representar, de forma muy aproximada, el perfil investigador de una determinada institución académica. En el presente trabajo se realiza un profundo análisis de la producción científica de la Universidad de Granada, para el período 1991-99. Se presentan una amplia serie de indicadores: producción, visibilidad, impacto medio normalizado, productividad, potencial investigador, entre otros. Los indicadores se presentan tanto de forma global para toda la universidad, como por facultades, escuelas, institutos y departamentos.
A CONTRIBUI O DO GENE HALOTANO SOBRE AS CARACTERíSTICAS DE QUALIDADE DA CARNE SUíNA
Culau Paulete de Oliveira Vargas,López Jorge,Rubensam Jane Maria,Lopes Rui Fernando Félix
Ciência Rural , 2002,
Abstract: O objetivo deste trabalho foi o de avaliar o efeito do gene halotano sobre as características de qualidade da carne suína. Foram utilizadas 151 carca as de suínos híbridos comerciais, sendo 93 carca as com genótipo halotano normal (HalNN), 51 heterozigotos (HalNn) e 7 recessivas (Hal nn). As medidas efetuadas foram: espessura de toucinho e de músculo, percentagem de carne, peso da carca a, pH aos 45 minutos e 24 horas após o abate, no músculo Longissimus dorsi, cor, perda de líquido por gotejamento e identifica o do genótipo halotano em amostras de gordura através de PCR-RFLP. Suínos HalNn apresentaram maior espessura de músculo e percentagem de carne do que os suínos HalNN. Houve diferen a significativa entre suínos HalNn e HalNN quanto ao pH inicial e à cor . Em rela o à espessura de toucinho, pH final e perda de líquido, n o houve diferen a significativa entre os genótipos. A qualidade da carne de suínos HalNn foi inferior à de suínos HalNN, em termos de pH e cor. A qualidade da carca a de suínos HalNn n o se mostrou melhor do que a dos suínos Hal nn, em rela o à espessura de toucinho e músculo e à percentagem de carne. A rela o entre quantidade e qualidade da carne parece depender da presen a do gene halotano.
A CONTRIBUI??O DO GENE HALOTANO SOBRE AS CARACTERíSTICAS DE QUALIDADE DA CARNE SUíNA
Culau, Paulete de Oliveira Vargas;López, Jorge;Rubensam, Jane Maria;Lopes, Rui Fernando Félix;Nicolaiewsky, Sérgio;
Ciência Rural , 2002, DOI: 10.1590/S0103-84782002000100020
Abstract: the aim of this research work was to evaluate the effect of the halothane gene on the quality characteristics of pork. commercial hybrid pig carcasses (151) were used for the trial, 93 with normal halothane genotype (halnn), 51 heterozygous genotype (halnn) and 7 homozigous recessive genotype (halnn). the measured attributes were backfat and muscle depth, meat percentage, carcass weight and ph at 45 minutes and 24 hours after the slaughter, on the longissimus dorsi muscle, color, drip loss, and identification of the halothane genotype was determined in fat samples through pcr-rflp technique. the halnn pigs presented greater muscle depth and meat percentage than halnn ones. significant differences were observed between halnn and halnn pigs in relation to the inicial ph and meat color. the halothane genotype did not affect the backfat thickness, final ph and water holding capacity. differences between carcass quality from the halnn and the nn pigs in relation to the backfat thickness, muscle depth and the meat percentage were not observed. differences between quantity and quality of pork seems to be associated to the presence of the halothane gene.
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