Transmission line analysis via taylor series

A simulation technique for transients in transmission lines is presented in which mathematical models of the line and load in the form of integral Volterra equations of the second kind are used. A procedure of numerical analytical solution of these equations is developed on the basis of differential Taylor transforms. A calculation example for the transients in an inductance-loaded line is presented.     

Subliminal processing of smoking-related and affective stimuli in tobacco addiction.

Cognitive processing biases toward smoking-related and affective cues may play a role in tobacco dependence. Because processing biases may occur outside conscious awareness, the current study examined processing of smoking-related and affective stimuli presented at subliminal conditions. A pictorial subliminal repetition priming task was administered to three groups: (1) Nonsmokers (n = 56); (2) Smokers (≥10 cigarettes/day) who had been deprived from smoking for 12 h (n = 47); and (3) Nondeprived smokers (n = 66). Prime stimuli were presented briefly (17 ms) and were followed by a mask (to render them unavailable to conscious awareness) and then a target. Participants were required to make a speeded classification to the target. A posttask awareness check was administered to ensure that participants could not consciously perceive the briefly presented primes (i.e., smoking paraphernalia, neutral office supplies, and happy, angry, and neutral facial expressions). The groups differed in the degree to which they exhibited a processing bias for smoking-related stimuli, F(2, 166) = 4.99, p = .008. Deprived smokers exhibited a bias toward processing smoking (vs. neutral office supply) stimuli, F(1, 46) = 5.67, p = .02, whereas nondeprived smokers and nonsmokers did not (ps > .22). The three groups did not differ in the degree to which they exhibited a subliminal processing bias for affective stimuli. Tobacco deprivation appears to increase smokers' subliminal processing of smoking-related (vs. neutral) stimuli but does not influence subliminal processing of affective stimuli. Future research should investigate whether subliminal biases toward smoking-related stimuli influence relapse. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

A Ruthenium Complex‐Catalyzed Cyclotrimerization of Halodiynes with Nitriles. Synthesis of 2‐ and 3‐Halopyridines

Monohalo‐ and dihalodiynes efficiently undergo [2+2+2] cyclotrimerization with nitriles in the presence of a catalytic amount of the ruthenium complex Cp*RuCl(cod) (10 mol%) to afford the corresponding halopyridines under ambient conditions in good isolated yields (up to 90%). The halopyridines are formed as two separable regioisomers. This is the first example of a direct synthesis of halopyridines from haloalkynes and nitriles.

     

Sodium reduction in foods: Challenges and strategies for technical solutions

In many parts of the world, sodium consumption is higher than recommended levels, representing one of the most important food-related health challenges and leading to considerable economical costs for society. Therefore, there is a need to find technical solutions for sodium reduction that can be implemented by food producers and within food services. The aims of this review are to discuss the barriers related to sodium reduction and to highlight a variety of technical solutions. The barriers relate to consumer perception, microbiology, processing, and physicochemistry. Existing technical solutions include inhomogeneous salt distribution, coated salt particles, changing particle sizes and forms, surface coating, multisensory combinations, sodium replacements, double emulsions, adapted serum release by microstructure design, and adapted brittleness by microstructure design. These solutions, their implementation and the associated challenges, and applicable product categories are described. Some of these solutions are ready for use or are in their early development stages. Many solutions are promising, but in most cases, some form of adaptation or optimization is needed before application in specific products, and care must always be taken to ensure food safety. For instance, further research and innovation are required in the dynamic evolution of saltiness perception, consumer acceptance, the binding and migration of sodium, juiciness, microbiological safety, and the timing of salt addition during processing. Once implemented, these solutions will undoubtedly support food producers and food services in reducing sodium content and extend the application of the solutions to different foods.