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Hermosillo, Mexico

Fuentes-Carrera I.,National Polytechnic Institute of Mexico | Cardenas-Martinez N.,National Polytechnic Institute of Mexico | Sanchez-Cruces M.,National Polytechnic Institute of Mexico | Rosado M.,National Autonomous University of Mexico | And 6 more authors.
Proceedings of the International Astronomical Union | Year: 2014

We present 3D observations of three interacting galaxies in order derive their extended kinematics and to trace events such as violent star-formation (SF), mass-transfer, structure perturbation and the presence of energetic sources induced by the interacting processes. © International Astronomical Union 2015. Source

Barajas E.M.,Sonora Institute of Technology | Wong B.R.,Texas A&M University | Chavez P.I.T.,UNISON | Chavez P.I.T.,Research Center en Alimentacion y Desarrollo | And 4 more authors.
Interciencia | Year: 2011

The effects of flour protein, shortening and yeast contents on the doughs viscoelastic properties and quality of French type bread were evaluated. Bread was elaborated with three comercial flours with different protein contents (10.59, 12.12 and 13.54%), two concentrations of shortening (0 and 2%) and two yeast concentrations (0,5 and 2%). Flours were evaluated for proximal composition, sedimentation volume and dough rheo-logical characteristics. Dough viscoelasticity was evaluated using the dynamic and stress relaxation tests. Bread quality was evaluated determining the specific volume and firmness as maximum force after 2, 24 and 48h of storage at 25°C. To evaluate the effect of ingredients' content, a factorial experiment design was used, with three factors: protein content, shortening content, and yeast content. The flour protein content had a significant effect on the doughs viscoelasticity and bread quality. French bread made of dough with more viscous than elastic behavior had the largest volume and the softest firmness. Furthermore, high contents of shortening and yeast enhance the volume and firmness of bread during storage. Correlations (p<0.0001) among specific volume and the viscoelastic parameters delta angle and relaxation time (r=0.637 and 0.681, respectively), and firmness with relaxation time (r=-0.614) were obtained. Source

Rodriguez-Jauregui E.,UNISON
Journal of Physics: Conference Series | Year: 2014

A detailed analysis of a minimal S3-invariant extension of the Standard Model including an extended S3-Higgs sector is performed. In this model, we study the trilinear Higgs couplings and its dependence on the details of the model, even when the lightest Higgs boson mass is taken to be a fixed parameter. We study quantitatively the trilinear Higgs couplings, and compare these couplings to the corresponding Standard Model trilinear Higgs coupling in some regions of the parameter space. A precise measurement of the trilinear Higgs self coupling will also make it possible to test this extended S(3)-Standard Model which has a different trilinear Higgs couplings as compared to the Standard Model. Finally, partial numerical results of the phenomenological Higgs effects are presented. © Published under licence by IOP Publishing Ltd. Source

Duchemin B.,CNRS Center for the Study of the Biosphere from Space | Fieuzal R.,CNRS Center for the Study of the Biosphere from Space | Rivera M.A.,ITSON | Ezzahar J.,Cadi Ayyad University | And 4 more authors.
Remote Sensing | Year: 2015

Regional analysis of water use efficiency (WUE) is a relevant method for diagnosing the performance of irrigation systems in water-limited environments. In this study, we investigated the potential of FORMOSAT-2 images to provide spatial estimates of WUE over irrigated wheat crops cultivated within the semi-arid Yaqui Valley, in the northwest of Mexico. FORMOSAT-2 provided us with a unique dataset of 36 images at a high resolution (8 m) encompassing the wheat growing season from November 2007 to May 2008. Time series of green leaf area index were derived from these satellite images and used to calibrate a simple crop/water balance model. The method was applied over an 8 × 8 km2 irrigated area on up to 530 wheat fields. It allowed us to accurately reproduce the time courses of Leaf Area Index and dry aboveground biomass, as well as evapotranspiration and soil moisture. In a second step, we analyzed the variations of WUE as the ratio of accumulated dry aboveground biomass to seasonal evapotranspiration. Despite the study area being rather small and homogeneous (soil, climate), we observed a large range in wheat biomass production, from 5 to 15 t·ha-1, which was primarily related to the timing of plant emergence. In contrast, the seasonal evapotranspiration only varied from 350 to 450 mm, with no evident link with sowing practices. A significant gain in crop water productivity was found for the fields sown the earliest (maximal WUE around 3.5 kg·m-3) compared to those sown the latest (minimal WUE around 1.5 kg·m-3). These results demonstrated the value of the FORMOSAT-2 images to provide spatial estimates of crop production and water consumption. The detailed information provided by such high space and time resolution imaging systems is highly valuable to identify agricultural practices that could enlarge crop water productivity. © 2015 by the authors. Source

Poom J.L.,UNISON | Alvarez-Borrego J.,CICESE | Coronel-Beltran A.,UNISON | Martin-Atienz B.,UNISON
Proceedings of SPIE - The International Society for Optical Engineering | Year: 2013

The reflection of the sunlight over the sea surface is called glitter pattern. In previous works, when the onedimensional case is analyzed, the glitter function was mathematically described like a rect function. This rect function has proved to be a very good representation of the glitter pattern. In this paper a Gaussian glitter function is used like a first approximation to the rect function. The statistical relationship between the variance of the intensities of the image, the glitter pattern, and the variance of the sea surface slopes is obtained and analyzed. The analytical solutions in this relationship are mathematical different but the graphics are very similar. © 2013 SPIE. Source

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