Zobrazeno 1 - 10
of 187
pro vyhledávání: '"R. Prazeres"'
Autor:
S. G. Pavlov, N. Deßmann, A. Pohl, R. Kh. Zhukavin, T. O. Klaassen, N. V. Abrosimov, H. Riemann, B. Redlich, A. F. G. van der Meer, J.-M. Ortega, R. Prazeres, E. E. Orlova, A. V. Muraviev, V. N. Shastin, H.-W. Hübers
Publikováno v:
APL Photonics, Vol 5, Iss 10, Pp 106102-106102-8 (2020)
Transient-type stimulated emission in the terahertz (THz) frequency range has been achieved from phosphorus doped silicon crystals under optical excitation by a few-picosecond-long pulses generated by the infrared free electron lasers FELIX and CLIO.
Externí odkaz:
https://doaj.org/article/cbca8294ca58479581a4e5c72b4baf60
Publikováno v:
Physical Review Accelerators and Beams, Vol 21, Iss 11, p 110703 (2018)
We measured the interferences of the coherent radiation, produced by a train of electron bunches in an undulator and stored in an optical cavity. The device used here is a free-electron laser, whose optical cavity stores the radiation pulse for a mul
Externí odkaz:
https://doaj.org/article/3cf25a5e04d54098a1d0e07718953274
Publikováno v:
Physical Review Special Topics. Accelerators and Beams, Vol 17, Iss 10, p 100701 (2014)
The infrared free-electron laser (FEL) offers a large tunability since the FEL gain remains high throughout the infrared spectral range, and the reflectivity of metal mirrors remains also close to unity. The main limitation comes from the diffraction
Externí odkaz:
https://doaj.org/article/682a999fc8854fdaa2a2705d925e65f8
Publikováno v:
Physical Review Special Topics. Accelerators and Beams, Vol 13, Iss 9, p 090702 (2010)
We present measurements and numerical simulations of the laser beam transverse profile of the CLIO infrared free-electron laser (FEL). This FEL uses a hole coupling extraction system, which introduces important perturbation on the intracavity optical
Externí odkaz:
https://doaj.org/article/51236a2d40f44ee893e2746c6e505ef9
Publikováno v:
Physical Review Special Topics. Accelerators and Beams, Vol 12, Iss 1, p 010701 (2009)
A phenomenon of “spectral gaps” is observed in far-infrared free-electron lasers using partial waveguiding: the laser power falls down to zero at some particular wavelengths, whatever the beam adjustments are. We show that this effect is related
Externí odkaz:
https://doaj.org/article/864fb8ec046f4c0097b1534aecc22baf
Publikováno v:
International Journal of Environmental Science and Technology. 18:799-808
Olive oil mill wastewater is a strong pollutant with low pH (4.63) and high salinity (2.70 dS m−1), organic matter (chemical oxygen demand (COD) = 7910 mg L−1), total phosphorus (1049.7 mg L−1), total phenols (540.4 mg L−1) and turbidity (280
Publikováno v:
Ars Veterinaria. 38:98
Autor:
Adelaide Almeida, Luís Madeira, Fátima Carvalho, Humberto Chaves, Margarida Ribau Teixeira, Ana R. Prazeres
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The treatment of some industrial wastewaters is complex, since they usually contain complex non-biodegradable organic compounds or toxic compounds which are not easily treatable. These compounds are not removed by biological treatment in wastewater t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d39dbc99641869e8dfd4a51edbe7d559
https://doi.org/10.1016/j.jece.2020.103808
https://doi.org/10.1016/j.jece.2020.103808
Publikováno v:
Proceedings, Vol 38, Iss 1, p 16 (2020)
This study reports the first time that cheese whey wastewater has been treated by the hydrogen peroxide oxidation alone (uncatalytic reaction). This oxidation type was capable of eliminating the total phosphorus content in about 46−53%, regardless
Autor:
A. S. Barboza, J. B. Silva, F. P. M. Oliveira, Carina Martins de Moraes, A. R. Prazeres, L. S. Lima
Publikováno v:
Ars Veterinaria. 36:230
A adocao de praticas fraudulentas e comum na cadeia produtiva do mel e esta associada a popularidade desse alimento e a dificuldade de deteccao da adulteracao do produto a olho nu ou por degustacao. O objetivo deste trabalho foi verificar se praticas