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Sulla determinazione e sul calcolo dell'umidità dell'aria (1950)

Tizzano, Antonio

Springer

Pure and applied geophysics 16 (1950), S. 136-140

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ISSN: 1420-9136

Source: Springer Online Journal Archives 1860-2000

Topics: Geosciences , Physics

Description / Table of Contents: Summary After previously stating some general accounts about the calculation and determination of the air-dampness, the Autor, using the least square method, gets to a formula, according to which, by reading the two thermometers, dry and damp the relative dampness and the saturation-deficit can be directly drawn up without the help of any table. Afterwards he gets on constructing two nomograms that make remarkably easy such determinations. *** DIRECT SUPPORT *** A2919023 00003

Notes: Riassunto Premessi alcuni cenni generali sul calcolo e sulla determinazione del-l'umidità, l'A., col metodo dei minimi quadrati, perviene ad una formula in base alla quale, dalla lettura dei due termometri, asciutto e bagnato, si può ricavare direttamente l'umiditá relativa ed il deficit di saturazione senza l'aiuto di alcuna tabella. Procede quindi alla costruzione di due nomogrammi che facilitano notevolmente tali determinazioni.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1007/BF02026316

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Il Potenziale di Ossido-Riduzione e le sue applicazioni in Batteriologia ed in Igiene (1946)

Tizzano, Antonio

Springer

Cellular and molecular life sciences 2 (1946), S. 86-99

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ISSN: 1420-9071

Source: Springer Online Journal Archives 1860-2000

Topics: Biology , Medicine

Notes: Summary After a short reference to the fundamental principles of the oxidation-reduction potential and the meaning of the symbolr H introduced byClark, the author proceeds to set out, among the numerous applications which this important notion has found in various scientific fields, those found in Bacteriology and Hygiene. As regards Bacteriology, the oxidation-reduction potential of the sterile culture media and of various aerobic and anaerobic micro-organisms has been investigated in connection with their growth. The oxidation-reduction potential has proved to be a very good means of classification and identification of the various bacterial strains. Moreover, although the studies performed are not numerous the said oxidation-reduction potential has also been shown to have a great importance in the determination of the immunisation processes of the organism and in its serological behaviour. The oxidation-reduction potential, furthermore, has found very large applications in the field of alimentation, from the problem of fermentations, such as the alcoholic fermentation and the bread fermentation, to the distinction between raw and boiled milk by means ofSchardinger's reaction. In the future, the possibilities for application and development of the oxidation-reduction potential appear to be even more considerable.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1007/BF02172564

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