Analysis of energy saving in user equipment in LTE-A using stochastic modelling

Telecommunication Systems - Energy saving in User Equipment (UE) is one of the important issues for limited sources of power in the device. It is critical for the UE to maximize its energy...     

Seasonal variation in light penetration and subsurface chlorophyll-α in southern Lake Michigan observed by a glider

The Cooperative Institute for Great Lakes Research (CIGLR) in collaboration with the Great Lakes Observing System and National Oceanic and Atmospheric Administration, Great Lakes Environmental Research Laboratory (NOAA GLERL) deployed an autonomous underwater glider in southern Lake Michigan several times per year between 2012 and 2019 to collect offshore (>30 m depth) limnological measurements, including temperature, photosynthetically active radiation (beginning during 2015), and chlorophyll-α fluorescence. From these data, we calculated mixed layer depth, several measures of light penetration (diffuse attenuation coefficient, first optical depth, euphotic zone depth), and depth of the subsurface chlorophyll-α maxima. During summer, mean offshore mixed layer depth was typically 10–15 m, K_d for PAR was 0.1–0.17 m^?1, first optical depth was 6–9 m, euphotic zone depth was 35–40 m, and depth of subsurface chlorophyll-α maxima was 30–35 m. We also observed substantial spatial and temporal variation in these values across the basin and within and among seasons. Glider-based observations provide a wider horizontal and vertical perspective than other methods (e.g., ship- and satellite-based observations, buoys, and fixed moorings), and are therefore a valuable, complementary tool for Great Lakes limnology. The set of observations reported here provide seasonal and basin-scale information that may help to identify anomalies useful for future glider-assisted investigation into the role of biophysical processes in Great Lakes limnology and ecology.     

Bio-information scanning technology using an optical pick-up head

We have developed a low cost and a highly compact bio-chip detection technology by modifying a commercially available optical pick-up head for CD/DVD. The highly parallel and miniaturized hybridization assays are addressed by the fluorescence emitted by the DNA-chip using the optical pick-up head. The gap between the objective lens and the bio-chip is regulated by the focus servo during the detection of the fluorescence signal. High-resolution and high-speed scanning is effectively realized by this simple scanning system instead of utilizing high-precision mechanism. Regardless of achievement of effective detection mechanism, the technique of fluorescence detection can prove to be disadvantageous because of the low stability of the dyes with low S/N ratio and an expensive setup such as a PMT detector is always required for fluorescence detection. We propose, for the first time, a novel scanning scheme based on metal nanoparticles in combination with a bio-chip substrate having a phase change recording layer. We found that the phase change process is highly affected by the existence of the densely condensed metal nanoparticles on the phase change layer during the writing process of the pick-up head.     

Reduction of spoilage microorganisms in fresh beef using hydrodynamic pressure processing

Hydrodynamic pressure processing (HDP) was investigated as a technology to reduce spoilage microorganisms found in fresh beef. In two separate studies (studies 1 and 2), retail ground beef and beef roasts were purchased (day 0). The roasts were divided into stew pieces (30 to 40 g). All meat samples, including control samples, were stored at 5 degrees C for 20 h in a plastic film. After storage, designated samples were treated with HDP In study 3, ground beef was treated with HDP (day 0) and stored aerobically (5 degrees C) for 14 days with control samples. Each meat type was vacuum-packaged for HDP (100 g binary explosive, steel shock wave container). The pHs and the aerobic plate counts (log10 CFU/g) were measured on day 0 (studies I and 2) and on days 0, 7, and 14 (study 3) for control samples and for HDP-treated samples. There was no pH difference between control and HDP-treated meat types (studies 1 and 2); HDP reduced bacteria in both meat types in study 1 (2 log) and study 2 (1.5 log) on day 0. In study 3, there was a significant difference (P < 0.05) in pH between control meat (8.2) and HDP-treated meat (5.6) after storage. There was an immediate reduction (1.5 log) of microorganisms following HDP (day 0) and a 4.5-log difference between control samples (9 log) and HDP-treated samples (4.5) after 14 days of storage. With HDP, it is possible to reduce spoilage microorganisms found in or on different meat types (ground beef versus stew pieces), which could extend the shelf life of meat products.     

Reduction of non-digestible oligosaccharides in horse gram and green gram flours using crude α-galactosidase from Streptomyces griseoloalbus

The effectiveness of using crude extracellular α-galactosidase from Streptomyces griseoloalbus for the treatment of horse gram and green gram flours was investigated by comparing with traditional treatments such as soaking and cooking. The enzymatic treatment was most effective and the raffinose content in horse gram flour was reduced by 97.5% and stachyose content by 93.2%. The reduction in the raffinose content of green gram flour was 96.3% and that for stachyose was 91.8%. The information obtained from the present investigation is advantageous for the large-scale production of horse gram flour and green gram flour free of flatulence-causing oligosaccharides.     

Scaffolding of Enzymes on Virus Nanoarrays: Effects of Confinement and Virus Organization on Biocatalysis

Organizing active enzyme molecules on nanometer‐sized scaffolds is a promising strategy for designing highly efficient supported catalytic systems for biosynthetic and sensing applications. This is achieved by designing model nanoscale enzymatic platforms followed by thorough analysis of the catalytic activity. Herein, the virus fd bacteriophage is considered as an enzyme nanocarrier to study the scaffolding effects on enzymatic activity. Nanoarrays of randomly oriented, or directionally patterned, fd bacteriophage virus are functionalized with the enzyme glucose oxidase (GOx), using an immunological assembly strategy, directly on a gold electrode support. The scaffolding process on the virus capsid is monitored in situ by AFM (atomic force microscopy) imaging, while cyclic voltammetry is used to interrogate the catalytic activity of the resulting functional GOx‐fd nanoarrays. Kinetic analysis reveals the ability to modulate the activity of GOx via nanocarrier patterning. The results evidence, for the first time, enhancement of the enzymatic activity due to scaffolding on a filamentous viral particle.     

Effects of diacetyl and carbon dioxide on spoilage microflora in ground beef

The effect of CO2 and diacetyl, alone or in combination, on spoilage microflora in ground beef was determined. Ground beef was treated with 20, 30, or 40% CO2 for 22 days (study I); 20, 50, or 100 microg/g diacetyl for 26 days (study II); or a combination of 20% CO2 and 100 microglg diacetyl for 40 days (study III). Antimicrobial effectiveness was determined by aerobic plate counts (log10 CFU/g) using plate count agar (total aerobic bacteria), deMan Rogosa Sharpe (MRS) Lactobacillus agar (gram-positive bacteria), MacConkey agar (gram-negative bacteria), pH, and informal organoleptic assessments (by appearance and by odor). In study I, total bacteria and pH increased by day 4 in control meat samples. For all CO2 levels, gram-negative bacteria decreased and gram-positive bacteria increased compared with untreated controls. The pH remained constant for CO2-treated meat. Control samples had an off-odor and a brown appearance, while CO2-treated samples had no off-odor but did have a brown appearance. For samples treated with diacetyl (study II), spoilage was evident by day 7 for samples treated with 0, 20. and 50 microg/g diacetyl for all parameters examined. Ground beef treated with 100 microg/g diacetyl was spoiled on day 12. Diacetyl was detected (by odor) in samples that were treated with 100 microg/g diacetyl and had a brown appearance. Meat samples treated with the combination of CO2 and diacetyl (study III) showed that the addition of diacetyl did not have an additive effect on microbial growth. Combination-treated meat maintained a red appearance and no off-odor. Diacetyl and CO2 could be used in combination to maintain a red color and inhibit spoilage microorganisms.     

Styrene butadiene co-polymer based conducting polymer composite as an effective corrosion protective coating

Electroactive conducting polymer composite coatings of polyaniline (PANI) are electrosynthesized on styrene–butadiene rubber (SBR) coated stainless steel electrode by potentiostatic method using aqueous H₂SO₄ as supporting electrolyte. The protective behaviour of these coatings in different corrosion media (3.5% NaCl and 0.5 M HCl) is investigated using Tafel polarization curves, open circuit potential measurements and electrochemical impedance spectroscopy. The results reveal that SBR/PANI composite coating is much better in corrosion protection than simple PANI coating. The corrosion potential of composite films shifts to more noble values indicating that SBR/PANI composite coating act as an effective corrosion protective layer.