• Nenhum resultado encontrado

Air quality and radiative impacts of Arctic shipping emissions in the summertime in northern Norway: from the local to the regional scale

N/A
N/A
Protected

Academic year: 2017

Share "Air quality and radiative impacts of Arctic shipping emissions in the summertime in northern Norway: from the local to the regional scale"

Copied!
51
0
0

Texto

Loading

Imagem

Table 1. Description of the ships sampled during the ACCESS flights on 11 and 12 July 2012.
Table 3. Description of WRF and WRF-Chem simulations.
Table 4. NO x and SO 2 emissions estimated from FLEXPART-WRF and ACCESS measure- measure-ments, compared with STEAM2 emissions
Table 5. July emission totals in northern Norway (60.6–73 ◦ N, 0 to 31 ◦ W) of NO x , SO 2 , BC, OC and SO = 4 in different ship emission inventories.
+7

Referências

Documentos relacionados

Haratym, Dok ł adno ć wymiarowa odlewów wykona- nych w procesie Replicast CS, Archiwum Odlewnictwa rocznik 3, nr 9, Katowice 2003.. Arendarski, Niepewno ć pomiarów, Oficyna

The probability of attending school four our group of interest in this region increased by 6.5 percentage points after the expansion of the Bolsa Família program in 2007 and

secundaria, el cuadro nos muestra dos aspectos relevantes: a) por un lado, la evolución favorable en cuanto a la preocupación por elaborar programas detallados de iniciación y

The regional contrasts in ACOS-GOSAT data are of the magnitude we expect based on the AM2 simulations and generally scale with fossil fuel emissions for the major emis- sion

At the first stage of the measurements results analysis, the gear wheel cast surface image was compared with the casting mould 3D-CAD model (fig.. Next, the measurements results

The structure of the remelting zone of the steel C90 steel be- fore conventional tempering consitute cells, dendritic cells, sur- rounded with the cementite, inside of

Ao Dr Oliver Duenisch pelos contatos feitos e orientação de língua estrangeira Ao Dr Agenor Maccari pela ajuda na viabilização da área do experimento de campo Ao Dr Rudi Arno

O presente trabalho teve como objetivo minimizar o sabor amargo da carne escura de atum (Euthynnus pelamis), através da fermentação lática, utilizando Lactobacillus casei subsp...