Wavelength-tunable 40-GHz picosecond harmonically mode-locked fiber laser source

We demonstrate a novel 40-GHz mode-locked fiber laser that utilizes a single active device to provide both gain and mode-locking. The laser produces pulses as short as 2.2 ps, is tunable over a 27-nm band centered at 1553 nm, and exhibits long-term stability without cavity-length feedback control. The pulse train at 1556 nm was used in a 40-Gb/s transmission experiment over 45 km with a low 0.4-dB power penalty.     

Petroleum naphthenomono-and naphthenobiarenes

The hydrocarbon-group composition and distribution of naphthenoaromatic hydrocarbons of West Siberian oils were studied by the technique of mass spectrometry. Naphthenoaromatic hydrocarbons of the general formula C_nH_2n?z , where z is 8, 10, 12, 14, 16, or 18, containing from one to six saturated cycles are present in oils in significant concentrations. Naphthenomonoarenes with one saturated cycle dominate in all oils. An increase in the amount of compounds containing 3–6 saturated cycles in their molecule with the occurrence depth was noted. Naphthenobiarenes of the general formula C_nH_2n?z , where z is 14, 16, 18, 20, 22, or 24 containing from one to six saturated cycles are present in oils in concentrations from 20.0 to 54.0 wt % of the biaromatic fraction. Most oils are characterized by the prevalence of structures with one and two saturated cycles in their molecule. The dependence of the number of cycles in naphthenobiarenes on the nature of original organic matter (OM) was not traced. The lack of correlation between the number of cycles and the OM type is presumably due to the fact that, for the most part, fused polycyclic naphthenobiarenes reflect the degree of catagenetic alteration of organic matter.     

An investigation of sugar extraction methods and the use of microwave power for date syrup processing: efficiency and color related considerations.

This study investigates the effect of extraction methods on the color of date syrup and the potential use of microwave power for syrup processing. Sugar solutions were extracted from dates by boiling, soaking and blending. Color and sugar content of the extracted solutions were measured, and the percentage of sugar extracted form the total fruit sugar determined. Boiling was found to be the most efficient method of extraction whereby 74% of total samples sugar was extracted. In contrast, only 54.2% of fruit sugar was extracted by blending and 42% by soaking. In addition, solutions extracted by soaking and blending had a foaming problem in the subsequent concentration process. The extraction method had no effect on the product final color. The extracted solution was concentrated using two heating methods: conventional and microwave heating at a 600 W capacity and a frequency of 2450 MHz applied at three power levels: 10, 7, and 6. In the heating process, 180 minutes were needed to achieve a 77% degrees Brix using convective heating, while it took 81, 138, and 166 minutes of microwave heating at power level 10, 7, and 6, respectively to achieve the same concentration. Water activity of the syrup was measured within a sugar content range of 50 to 80% degrees Brix and the sugar concentration at which the product is shelf stable was determined at 76%.     

Reactions Between Ingredients in Binary Silicate Glasses

It is demonstrated that the density of binary glasses upon variation of the molar content of the modifier in their compositions obeys a parabolic dependence, whose parameters can be used to estimate the extent and type of reactions between the components. The reaction parameters in glasses that are prone to liquation are lower by an order of magnitude and have the negative sign.     

X-Ray Study of the Effect of Heat on the Structural Parameters of Armos Fibres

In studying a series of fibre samples spun in steady-state conditions, the following was found: as a function of the conditions of processing Armos fibre, two structural modifications of the polymer can form; intensive crystallization of the modification corresponding to the 28.7° reflection begins in heat treatment above 220°C; above 320°C, intensive crystallization of the modification corresponding to the 14.25° reflection is observed; at 360°C, symbatic enhancement of the intensities of both reflections with a weak change in the other structural parameters of the fibre is observed.     

Development of a Continuous Segmented Flow Tubular Reactor and the “Scale‐out” Concept – In Search of Perfect Powders

The synthesis of powders with controlled shape and narrow particle size distributions is still a major challenge for many industries. A continuous Segmented Flow Tubular Reactor (SFTR) has been developed to overcome homogeneity and scale‐up problems encountered when using batch reactors. Supersaturation is created by mixing the co‐reactants in a micromixer inducing precipitation; the suspension is then segmented into identical micro‐volumes by a non‐miscible fluid and sent through a tube. These micro‐volumes are more homogeneous when compared to large batch reactors leading to narrower size distributions, better particle morphology, polymorph selectivity and stoichiometry. All these features have been demonstrated on single tube SFTR for different chemical systems. To increase productivity for commercial application the SFTR is being “scaled‐out” by multiplying the number of tubes running in parallel instead of scaling‐up by increasing their size. The versatility of the multi‐tube unit will allow changes in type of precipitate with a minimum of new investment as new chemistry can be researched, developed and optimised in a single tube SFTR and then transferred to the multi‐tube unit for powder production.     

Viability of bifidobacteria in commercial yogurt products in North Carolina during refrigerated storage

Fifty-eight commercial yogurt products of seven brands (which claimed to include bifidobacteria) were obtained from local stores in Greensboro, North Carolina, USA. These products were examined at 0, 1, 2, 3 and 4 weeks for the viability of bifidobacteria and yogurt starter culture during refrigerated storage at 4°C. Our results showed that bifidobacteria counts were variable, ranging from 0 to 5.5 log cfu/mL. The average yogurt starter culture counts ranged from 5.20 to 8.87 log cfu/mL and 7.51–8.94 log cfu/mL for Lactobacillus delbrueckii spp. bulgaricus and Streptococcus thermophilus , respectively. Of the 58 products tested, only 44 products (76%) contained viable cultures. Viability of bifidobacteria in yogurt samples remained within the same levels during 3 weeks of storage at 4°C; however, the bacterial count started to decline during the fourth week. These results suggest optimal beneficial consumption of yogurt foods with live bifidobacteria should occur within 3 weeks of production. Results obtained from this research could be used by the industry to develop new technologies to ensure consumers receive high-quality products.