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Katowice, Poland

The University of Silesia in Katowice is an autonomous state-run university in Silesia Province, Katowice, Poland.It should not be confused with a similarly named university in the Czech Republic, the Silesian University in Opava .The University of Silesia in Katowice offers higher education and research facilities. It offers undergraduate and masters programs, PhD studies, as well as postgraduate, postdoctoral research - habilitation, continuous education and training programs. Wikipedia.

Podeszwa R.,University of Silesia
Journal of Chemical Physics

Intermolecular interactions of coronene dimer were studied with symmetry-adapted perturbation theory based on the density functional theory description of the monomers [SAPT(DFT)]. The most stable stacked structure was found to have the interaction energy of -17.45 kcal/mol, slightly lower than the structure analogous to graphite (-17.36 kcal/mol). The latter energy was extrapolated to the interaction energy of two graphene sheets. The effects of interactions of multiple layers were also estimated leading to the exfoliation energy of graphite equal to 45.3 meV per carbon atom. The SAPT(DFT)-based decomposition into physical quantities of the interaction energies shows the dominant effect of the dispersion interactions with a weaker electrostatic contribution due to penetration effects. The extrapolated physical picture of the graphene-graphene interaction is very similar to that of smaller stacked polycyclic aromatic hydrocarbons. © 2010 American Institute of Physics. Source

Dobinski W.,University of Silesia
Earth-Science Reviews

Since its introduction, the definition of permafrost has rarely been discussed or reviewed. Recent decades have brought a series of significant, often interdisciplinary works on a periglacial zone and permafrost as well as their relation with other components of the environment, especially with glaciers. They show that, despite its unequivocal definition, the term has lost its sharpness and explicitness with regard to some aspects of research. The article presents a current state of understanding of permafrost phenomenon, regarding the use of the term permafrost, which means a physical state, not a material thing. Processes which it undergoes, that is exclusively aggradation and degradation, and also the possibility of its occurrence in glacial and periglacial environments of geographical space, where it covers over a quarter of land area on the Earth. © 2011 Elsevier B.V. Source

Lisowska A.,University of Silesia
IEEE Transactions on Image Processing

In this paper a special class of functions called smoothlets is presented. They are defined as a generalization of wedgelets and second-order wedgelets. Unlike all known geometrical methods used in adaptive image approximation, smoothlets are continuous functions. They can adapt to location, size, rotation, curvature, and smoothness of edges. The M-term approximation of smoothlets is O(M-3). In this paper, an image compression scheme based on the smoothlet transform is also presented. From the theoretical considerations and experiments, both described in the paper, it follows that smoothlets can assure better image compression than the other known adaptive geometrical methods, namely, wedgelets and second-order wedgelets. © 2011 IEEE. Source

In this article we discuss the distributive equation of implications I(x,T1(y,z))=T2(I(x,y),I(x,z)) over t-representable t-norms generated from nilpotent t-norms in interval-valued fuzzy sets theory. As a byproduct result we show all solutions of some functional equation related to this case. © 2013 Elsevier Inc. All rights reserved. Source

The effect of onion and garlic on the formation of polycyclic aromatic hydrocarbons (PAHs) was evaluated by comparing the concentrations of PAHs in meat and gravy samples coming from pork dishes prepared in the presence and absence of these spices. PAHs were analysed by high performance liquid chromatography with fluorescence detection. The clean-up procedure included alkaline hydrolysis, solid-phase extraction (on columns with diatomaceous earth and propyl sulphonic acid) and column chromatography on silica gel. Total concentrations of 6 PAHs (benzo[b]fluoranthne, benzo[k]fluoranthne, benzo[a]anthracene, benzo[a]pyrene, dibenzo[a,h]anthracene, benzo[g,h,i] perylene) were (in ng g-1 of cooked meat) from 2.0 to 7.2 in meat samples and from 0.05 to 0.6 in gravies. Concentration of B[a]P was from 0.38 to 1.61 in meat and from 0.01 to 0.11 in gravy samples. Onion (30/100 g of meat) caused on average decrease of 60% of the total content of PAHs in pan fried meat and of over 90% in gravies. Garlic (15/100 g of meat) lowered the concentration of 54% in meat on average and from 13.5-79% in gravies. © 2010 Elsevier Ltd. All rights reserved. Source

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