Characters describing

Export coefficients per unit area of the catchment and per unit time characterize the mass flow (load) of a river water constituent at the outlet of the catchment. For conservative constituents, that is for which no relevant biogeochemical transformation processes are occurring in the river water, the export at the outlet is equal to the sum of all inputs into the river coming from the various point and diffuse sources. This assumption can be regarded as a valuable approximation in alpine rivers for most of the chemical parameters discussed. Export coefficients allow comparing different catchments in size, land use, or other characters describing a basin. 

In addition to the five archetypal characters described in Box 10.3, we need also to compare ourselves with the archetype of the wise owl. Wise owls were described in Chapter 6 as managers who can handle the politics of their... 

Factors that influence ionic size include the coordination number of the ion, the covalent character of the bonding, distortions of regular crystal geometries, and delocalization of electrons (metallic or semiconducting character, described in Chapter 7). The radius of the anion is also influenced by the size and charge of the cation (the anion exerts a smaller influence on the radius of the cation). The table in Appendix B-1 shows the effect of coordination number. 

If you add other characters who are opposites of the characters described (for example, the fiercely competitive coach of the meek athlete, the saintly son of the sadistic minister, the brilliant student of the ignorant professor), you create polarities with dramatic possibilities. 

The second part of a space group symbol consists of one, two or three entries after the initial letter symbol described above. At each position, the entry consists of one or two characters, describing a symmetry element, either an axis or a plane. 

Problem 20.19. The amide bond in peptides does not have the properties of a single bond. There is no free rotation about the carbon-nitrogen bond and the bond length is shorter than expected for a single bond. The CO — N bond is said to have considerable double-bond character. Describe how resonance theory rationalizes the double-bond properties of the amide bond. 

PRIORITY is a value representing the initial plausibility of the transform, before consideration of the reaction site context. Values range from -50 to 100. CHARACTER describes what kinds of structural modifications the transform can make, e.g., ALTERS GROUP, BREAKS RING. 

There are important guiding principles that the lines in the region 104 cnr - 116 cnv are related to the H -vacancies (Cebulski et al., 2008). This hypothesis can be verified by temperature dependences of the specific oscillator strength sum (SOSS) of the lines observed in this region. These temperature dependences are presented in Fig. 11 for n-Hgo.sCdo.iTe Te and Fig. 12 for p- Hgo.sCdo.iTe. It is shown in Fig.ll that temperature dependencies of the SOSS of APM for p-type Hg0.sCd0.2Te, have the exponential character described by function... 

This is shown in Fig. 3.8. For rapid penetration (Z>ab the rate of surface small (s small), or for thin surface elements, the mass-transfer coefficient takes on the character described by the film theory whereas for slow penetration or... 

Three notable marine character-impact aroma exceptions are 5,8,11-tetradecatrien-2-one, which exhibits a distinct seafood aroma character described as cooked shrimp-like or minnow bucket (73). A second example is an extremely potent odorant in cooked shellfish, including shrimp and clam, identified by Kubota and coworkers (74) as pyrrolidino[l,2-c]-4//-2,4-dimethyl-1,3,5-dithiazine. This dithiazine contributes a roasted character to boiled shellfish and has the lowest odor threshold recorded to date, 10" ppt in water. 2,4,6-Tribromophenol and other bromophenol isomers have been associated with the ocean-, brine-, and iodine-like fiavor character in seafood such as Australian ocean fish and prawns. The source of the bromophenols is thought to be poly-chaete worms, which form an important part of the diet for many fish and prawn species (75). Finally, dimethyl sulfide is the character aroma of stewed clams and oysters (69). Representative structures for meat and seafood flavor impact compounds are shown in Fig. 6. 

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