Synthesis of Fast Finite State Machines on Programmable Logic Integrated Circuits by Splitting Internal States

Journal of Computer and Systems Sciences International - A method for the synthesis of fast finite state machines on programmable logic integrated circuits such as field-programmable gate arrays is...     

Annealing of Mineral-Like Host Matrices for High-Level Waste Immobilization

Inorganic Materials - We have studied the effect of annealing on the chemical and physical properties of mineral-like host matrices for immobilization of the rare-earth–actinide fraction from...     

Increasing Probability of Detecting Acoustic Emission Sources Using Artificial Neural Networks

Russian Journal of Nondestructive Testing - We study the possibilities of reducing the location error of acoustic emission (AE) sources for cases where AE sources are located near AE receiving...     

Influence of Variable Machining Conditions on the Precision in CNC Plunge Grinding: Predictive Analysis by a Digital Twin

Russian Engineering Research - A system for predicting the machining error for a batch of parts in CNC wheel grinding is described; the system takes the influence of technological variables into...     

Identification of Regimes and Conditions for Moisture,Removal from Materials by Noncontact Exposure to Ultrasonic Vibrations

Journal of Engineering Physics and Thermophysics - The possibility of intensifying the drying of materials by noncontact ultrasonic action at a frequency of 22 kHz at sound pressure levels up to...     

Digestive protection of probiotic Lacticaseibacillus rhamnosus in Ricotta cheese by monoglyceride structured emulsions

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.     

On the Growth of Thin-Film AlGaN/GaN Epitaxial Heterostructures on Hybrid Substrates Containing Layers of Silicon Carbide and Porous Silicon

Semiconductors - Abstract—In our work, we carry out a structural-spectroscopic study of AlGaN/GaN epitaxial layers grown by molecular-beam epitaxy with nitrogen-plasma activation on a hybrid...     

Design of an Electromagnetic Frequency Tunned Antenna for Mobile Communications

Wireless Personal Communications - Current mobile communications technology relies heavily on efficient design of antennas, where the operational characteristics of the wireless communication...     

Two-Stage Passivation of Zinc by Solutions of Sodium Dodecylphosphonate and Trialkoxysilanes

Protection of Metals and Physical Chemistry of Surfaces - Abstract—The ability of improving the protective properties of layers formed on zinc in the presence of sodium dodecylphosphonate...