Wireless Personal Communications - In this paper, modeling of rain drop size distribution (DSD) and analysis of rain-induced attenuation are analyzed based on Gamma DSD model in a tropical... 相似文献
Inorganic Materials - We have studied the effect of isothermal holding of a melt containing 78 mol % Bi2O3 and 22 mol % SiO2 and various melt cooling schedules on the morphology, microstructure,... 相似文献
Water Resources Management - Real-time modeling of a water distribution system (WDS) is a critical step for the control and operation of such systems. The nodal water demand, as the most important... 相似文献
Journal of Materials Science: Materials in Electronics - Nonlinear optical organometallic single crystal of manganese mercury thiocyanate (MMTC) has been grown by SR method in aqueous solution. The... 相似文献
Journal of Engineering Physics and Thermophysics - A laminar boundary layer in a gas flow near a disk rotating at a constant angular velocity under the conditions of a significant radial... 相似文献
This study investigated the effect of 5 freeze–thaw cycles (freezing at −18°C for 12 h and then thawing at 4°C for approximately 12 h) on the meat quality, proximate composition, water distribution and microstructure of bovine rumen smooth muscle (BSM). As the number of freeze–thaw cycles increased, BSM pH, shear force, water content and protein content decreased by 3.06%, 35.50%, 14.49% and 21.11%, respectively, whereas BSM thawing loss, cooking loss, pressing loss, total aerobic count (TAC), ash content and fat content increased by 108.12%, 47.75%, 78.33%, 90.99%, 105% and 35.20%, respectively. The freeze–thaw cycles resulted in greater protein and lipid oxidation, as evidenced by a 36.46% reduction in the sulfhydryl content and a 209.06% and 338.46% increase in the carbonyl and malondialdehyde contents, respectively. Ice crystal formation disrupted the structural integrity of the muscle tissue. Low-field nuclear magnetic resonance results showed that the freeze–thaw cycles prolonged the relaxation times (T2b, T21 and T22), indicating that immobile water shifted to free water, and consequently, free water mobility increased. After 3 freeze–thaw cycles, the decline in shear force slowed, the increase in thawing loss became accelerated, and the TAC approached the domain value (6 log colony-forming units/g). Therefore, the number of freeze–thaw cycles of smooth muscle during transport, storage and distribution should be controlled to 3 or fewer. The current results provide a theoretical basis and data support for the further utilisation and culinary processing of smooth muscle. 相似文献
This research aimed at studying the potential use of monoglyceride (MG) structured emulsions (MSEs) as delivery and protective systems for probiotic bacteria in Ricotta cheese. To this purpose, a low-fat commercial Ricotta cheese was added with MSEs formulated with milk, as water phase, and sunflower oil (MSE-SO) or anhydrous milk fat (MSE-AMF), as lipid phase. A commercial whole milk Ricotta cheese (W-RC) was considered as reference. A probiotic Lacticaseibacillus rhamnosus strain was inoculated as free cells in W-RC or embedded into the MSEs and added to the low-fat Ricotta at the same reference fat content. After physico-chemical characterisation, L. rhamnosus viability and sample destructuring behaviour upon in vitro digestion were evaluated. At the end of in vitro digestion, both W-RC and sample containing MSE-SO were unable to protect cells. By contrast, sample with AMF ensured a sufficient probiotic viability, even after 14 days of storage at 4 °C. This result was attributed to system composition and structure. During the gastric phase, the presence of caseins and MG-AMF mixed structures induced the formation of clots, entrapping and protecting cells against the acidic pH of the stomach, as confirmed by confocal micrographs and particle size. During the intestinal phase, cell viability was guaranteed by the formation of mixed micelles promoted by MG. It was demonstrated that microbial cells located near MG structures where they found protection. 相似文献
Russian Engineering Research - The role of tax administration in maximizing budget revenues at different levels is described. A significant proportion of tax payments consists of the settlement of... 相似文献
The friction stir welded joint of wrought ZM21 alloy was divided into five parts, and their localized creep behavior was studied via the impression method. The tests were carried out in the stress range of 300–450 MPa (σimp/G ≈ 0.02–0.03) and in the temperature range of 448–523 K. Optical and SEM micrographs and EDS taken before and after the impression tests were used to study the microstructure of various zones of the FS welded joint. Power law was found to satisfactorily relate the stress and strain rates. The steady-state impression velocity was found to vary significantly between the advancing and retreating sides of TMAZ and HAZ. For TMAZ, the creep exponent on the AS was 4.8, and on the RS, it was 7.8. The activation energy on the AS was ~?133 kJ/mol, and on the RS, it was ~?101 kJ/mol. Similarly, for HAZ, the creep exponent on the AS was found to be 5.5 and on the RS, it was 4.9. The activation energy on the AS was ~?86 kJ/mol and on the RS, it was ~?232 kJ/mol. The cross-over of steady-state impression velocity of different zones indicates that the weak zone was temperature and stress dependent. Within the stresses and temperatures studied, the weld zone's creep resistance (i.e., lower minimum impression velocity) was found to be better than the base material. As it is with most magnesium alloys, dislocation climb was found to be the operative mechanism in the FS weldments of ZM21 alloy. The rate-controlling mechanism remains to be identified because the wide variation in n and Q values suggests that different creep mechanisms are in operation in different zones.
