Sentences with phrase «at a constant level over»

Cry1 and Cry2 displayed a daily variation in the retina as expected for circadian clock genes, while Cry4 expressed at constant levels over time.

Not exact matches

The daily macronutrient makeup of the athlete's 2700 kcal diet (monitored by the subject, experienced with dietary assessment) gradually changed over an initial six - week period, with carbohydrate content decreasing from 73 to 12 %, fat content increasing from 14 to 75 %, and protein levels remaining constant at 13 % (Figure 1).

Over a six - week period, daily carbohydrate content was gradually decreased from 73 % (475 g) to 12 % (78 g) of total calories, while fat content increased from 14 % (40 g) to 75 % (217 g), and protein levels remained constant at 13 % (85 g).

C is not constant for the dT» / dt equation to apply because heat penetrates through different parts of the climate system (different depths of the ocean in particular) over different time scales (also, if T» is supposed to be at some reference location or the global average at some vertical level, T» at other locations will vary; C will have to be an effective C value, the heat per unit change in the T» at the location (s) where T» occurs)

and in the approximation that other sources of optical thickness and the Planck function don't vary much over the width of the CO2 band so — or their combination of variations is such — that the baseline spectral flux for no CO2 as well as the value at any given optical thickness from CO2 is approximatly constant over wavlength — or else so that the baseline and other levels of spectral flux for a given additional optical thickness, or at least the differences among them, vary over the band is such that as the band widens, decreasing effect on one side is balanced by increasing effect on the other — but for now I'll just use the simplification of a constant baseline and additional optical thickness effect on spectral flux over the width of the band:

Thus the oceans show a simple ratio between temperature and CO2 levels over time, not a constant change for at a fixed temperature difference.

The resulting record shows a CO2 concentration of about 270 ppmv at 11,300 yr BP, a sharp increase to about 330 ppmv at 11,260 yr BP, and (with the exception of a dip to 300 ppmv at about 11 kyr BP) a rather constant CO2 concentration at the high level of about 330 ppmv over the next 500 years.

Indeed, over the last 15 years the observed temperatures are even less than the IPCC projections for the case where emissions were held constant at the 2000 level.

When we consider sensitivities like ESS (and also ECS) we must remember that they are theoretical concepts that assume constant CO2 concentration over very long periods, but constant CO2 concentrations at elevated levels are not a credible future.

For a very rough comparison of such levels of CH4 emissions when emitted at a roughly constant rate over a single millenia, today's rates of anthropogenic CH4 emissions which contribute a climate forcing of 0.5 Wm ^ -2 would total 400 GtCH4 over 1,000 years, one fifth the quantity.

Revelle calculated that, at the emissions - rates of the time (assuming, like most of his predecessors, that these would likely remain constant), an increase of atmospheric carbon dioxide levels of around 40 % was possible over the coming centuries.

• Greet customers and provide them with the menu and ensure that any discounts or deals are communicated to them • Ascertain that customers are being serviced by waiters or attendants by coordinating the liaison • Sum up customers» totals and print out bills after ensuring that the amounts are accurate • Process cash and credit and debit card payments and tender change and receipts • Balance cash drawers at the end of each shift and make sure that any discrepancies are resolved prior to closedown • Count cash at the beginning of each shift and ensure that sufficient change is available • Fill out bank deposit slips and deposit all earned cash at the end of the day • Provide assistance to waiters during rush hours by preparing and packing orders • Take and process orders for takeaway and deliveries and follow up to make sure that they are prepared on time • Resolve customers» problems and complaints by providing them with the highest level of services • Ascertain that inventory of supplies such as condiments, napkins and food items is updated on a constant basis • Pack food items according to customers» instructions and ensure that appropriate condiments are added with packed items • Take reservations over the telephone and in person and ensure that restaurant managers are made aware of them