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It consists of an array of organic compounds that are soluble in organic solvents and an insoluble part which is named EC or BC [3, 24] The morphology of soot particles is in the form of aggregates that consist of several clusters Combustion sources such as diesel engines emit soot particles at irregular agglomerate structures with an average diameter of primary spherules close to 226 60 nm [25] Biomass combustion produces, during the smouldering phase, spherical particles that are compact and more stable than the irregular agglomerate structures, as shown in Figure 41 [26] The presence of soot particles in the atmosphere is described in detail by Gelencs r [3] e The chemical composition of soot depends on its sources that can range from almost pure EC to a considerable contribution from organic matter Measurements using analytical techniques proposed a structure for hexane soot [27].

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It appears that combustion aerosols have a graphitic structure based on the C O bonding and with hydrocarbon segments at the particle surface The transition between OC and BC fractions can be deduced from Figure 42 There is a graphitic backbone and a gradual shift to OC The main problem is to identify this shift from BC to OC..

Video/ TV transmission over line-of-sight (LOS) microwave has two basic applications:

ate The motivational climate refers to the general ambience that exists in a team or club and the message it conveys to athletes There are two main types of motivational climate: task-involved (or mastery) and ego-involved (or performance; see Duda & Hall, 2001) A task-oriented climate encourages participants to perform an activity in order to improve their skills; an ego-involved climate leads athletes to believe that they must outperform other athletes, including their teammates Research reveals that a task climate is more conducive to the growth of self-determined forms of motivation (intrinsic motivation and identified regulation), whereas the opposite takes place with an ego-involved climate with respect to a variety of sports (Kavussanu & Roberts, 1996; Sarrazin, Vallerand, Guillet, Pelletier, & Curry, 2002) and physical activity (Brunel, 1999; FerrerCaja & Weiss, 2000; Kowal & Fortier, 2000; Ntoumanis, 2001a; Standage, Duda, & Ntoumanis, 2003).

Gasser, U, and W Grosch 1988 Identi cation of volatile avour compounds with high aroma values from cooked beef Zeitschrift fuer LebensmittelUntersuchung und-Forschung A 186:489 494 Guo, Q, P Piyasena, G S Mittal, W Si, and J Gong 2006 E cacy of radio frequency cooking in the reduction of Escherichia coli and shelf stability of ground beef Food Microbiology 23:112 118 Hamm, R, and F E Deatherage 1960 Changes in hydration, solubility and charges of muscle proteins during heating of meat Food Research 25:587 610 Hamm, R, and K Hofmann 1965 Changes in the sulphydryl and disulphide groups in beef muscle proteins during heating Nature 207:1269 1271 Hasty, J L, E van Heugten, M T See, and D K Larick 2002 Effect of vitamin E on improving fresh pork quality in Berkshire- and Hamshire-sired pigs Journal of Animal Science 80:3230 3237 Hearne, L E.

IPv6 Features Extended addressing capabilities. Header format simplication. Improved support for extensions and options. Flow label capability. Authentication and privacy capabilities. IPv6 routing similar to IPv4 routing using CIDR. OSPF, RIP, IDRP, and IS-IS can be used with minor modifications

Scholarships and Sport Structures Scholarships qualify as a contextual factor because they represent a type of reward that will remain present for the duration of the athlete s collegiate career The purpose of scholarships is typically to provide athletes with more time for training and studying Unfortunately, scholarship recipients may come to feel that they play more to justify the scholarship they have received than for the pleasure of the game As a result, they may feel controlled (feel that they must perform) and become less intrinsically motivated Early research provided support for this hypothesis (E D Ryan, 1977; Wagner, Lounsbury, & Fitzgerald, 1989), although E D Ryan (1980) subsequently found that the negative effects were only true for football players and not for male wrestlers and female athletes from a variety of sports.

, M P Pen eld and G E Goertz 1978 Heating effects on bovine semitendinosus: Shear, muscle ber measurements, and cooking losses Journal of Food Science 43:10 12, 21 Kumar, S, and B Aalbersberg 2006 Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking 2 Vitamins Journal of Food Composition and Analysis 19:311 320 Laakkonen, E, G H Wellington, and J W Sherbon 1970 Low-temperature, long-time heating of bovine muscle 1 Changes in tenderness, water-binding capacity, pH and amount of water-soluble components Journal of Food Science 35:175 177 Leander, R C, H B Hedrick, M F Brown, and J A White 1980 Comparison of structural changes in bovine longissimus and semitendinosus muscles during cooking Journal of Food Science 45:1 6, 12 Leskanich, C O, K R Matthews, C C Warkup, R C Noble, and M Hazzledine 1997.