Temperature‐dependent modeling and performance analysis of coupled MLGNR interconnects

The temperature‐dependent circuit modeling and performance in terms of propagation delay, power dissipation, and crosstalk‐induced voltage waveform at the far end of victim line of multilayer graphene nanoribbon (MLGNR) interconnects have been analyzed at 22 nm technology node. A comparative performance analysis between MLGNR interconnects with resistance estimated using temperature‐dependent model and temperature‐independent model is examined. The results obtained are also compared with capacitively coupled interconnects of copper (Cu). The results show that as the temperature is varied from 300 K to 500 K, MLGNR has lower propagation delay and power dissipation as compared to Cu for 1 mm long interconnects. It is also observed that because of the dominance of both low resistance and ground capacitance compared to Cu, MLGNR has better crosstalk‐induced delay and voltage waveforms with rise in temperature at the far end of aggressor and victim line, respectively. Further, simulated results show an average relative improvement in propagation delay of 37.24% and corresponding improvement in power dissipation of approximately 19.59% by using a temperature‐dependent model in comparison to a temperature‐independent model of MLGNR resistance with interconnect lengths varying from 200 to 1000 μm. The reduction in the time duration of victim output pulse over these interconnect lengths also shows a significant improvement of approximately 35% by using temperature‐dependent model as against temperature‐independent model of MLGNR resistance.     

Performance characteristics of a two-stage transcritical N2O refrigeration cycle with vortex tube

ABSTRACT

The thermodynamic analysis has been presented in this article using nitrous oxide as the refrigerant in a two-stage transcritical cycle with the vortex tube (TSTCVT) instead of the expansion valve and its results are compared with the two-stage transcritical cycle with the expansion valve (TSTCEV). The evaporator and the gas cooler temperature ranges in both the cycles have been considered between ?55°C to 5°C and 35°C to 60°C for the analysis. Gas cooler and intercooler pressures are simultaneously optimised to obtain the maximum cooling coefficient of performance (COP). The COP of the TSTCVT improves by 1.97–27.19% in comparison to TSTCEV. A decrease in evaporator temperature and an increase in gas cooler exit temperature reduce the COP of TSTCVT. The comparison of refrigerants N₂O and CO₂ in TSTCVT shows that N₂O exhibits higher cooling COP, higher second law of efficiency and lower optimum gas cooler pressure under the considered operating conditions.     

Bioactive peptides derived from milk proteins and their health beneficial potentials: an update

It has been well recognized that dietary proteins provide a rich source of biologically active peptides. Today, milk proteins are considered the most important source of bioactive peptides and an increasing number of bioactive peptides have been identified in milk protein hydrolysates and fermented dairy products. Bioactive peptides derived from milk proteins offer a promising approach for the promotion of health by means of a tailored diet and provide interesting opportunities to the dairy industry for expansion of its field of operation. The potential health benefits of milk protein-derived peptides have been a subject of growing commercial interest in the context of health-promoting functional foods. Hence, these peptides are being incorporated in the form of ingredients in functional and novel foods, dietary supplements and even pharmaceuticals with the purpose of delivering specific health benefits.     

Variability in structural carbohydrates and in vitro digestibility of forages. 3. Guar (Cyamopsis tetragonoloba).

Thirteen genotypes of guar (Cyamopsis tetragonoloba) were compared with the local variety for structural carbohydrates and in vitro digestibility. Neutral detergent fiber, acid detergent fiber, lignin, and acid insoluble ash varied 31.2 to 44.4, 26.1 to 37.4, 6.8 to 11.1, and .30 to 1.11%. Cellulose varied from 16.6 to 28.1% whereas hemicellulose content ranged between 3.6 and 9.2%. In vitro digestibility of dry matter ranged between 62.8 to 71.2% Variation in protein, mineral matter, and percentage of dry matter was from 12.7 to 19.7, 9.4 to 12.3, and 23.0 to 26.7. Neutral detergent fiber and lignin plus silica were correlated negatively with in vitro digestibility of dry matter. A genetic manipulation of breeding material can bring about a highly nutritive genotype of guar.     

Impact of fortification with iron salts and vitamin A on the physicochemical properties of laboratory‐pasteurised toned milk and bioaccessibility of the added nutrients

The sensory and physicochemical attributes of pasteurised milk fortified with soluble ferric pyrophosphate (FPP) (25 mg/L iron) and vitamin A (2500 IU) were comparable to unfortified control samples. The heat coagulation time (HCT) of fortified milks was comparable to the control and exhibited a type A curve with HCT–pH maxima at the acidic side of the natural pH. The distribution pattern of iron in different milk fractions was similar in control and fortified milk samples. The bioaccessibility of iron, estimated through in vitro digestibility of milk fortified with vitamin A and iron, was found to be slightly higher than that of milk fortified with iron alone.     

Integrating tobacco control into health and development agendas

Tobacco use is one of the major risk factors for non-communicable diseases, with a profound impact on resource-poor low-income and middle-income countries such as India, where tobacco use is high and where socioeconomic as well as health inequalities are rampant. Effective implementation of the Framework Convention on Tobacco Control requires multisectoral efforts that can fructify through integration of tobacco control into broader health and development agendas such as food and water security, environment, the right to education and human rights. The global tobacco control community will need to explore innovative partnerships beyond its traditional confines and build a global coalition that supports tobacco control by partnering with others having convergent concerns on common determinants. A firm political commitment and intersectoral coordination between government and non-government agencies is paramount in order to implement effective tobacco control programmes. Integration of tobacco control into other health and development agendas as described in this paper has the potential to contribute to the achievement of all the eight United Nations Millennium Development Goals. This paper explores why the whole of government should accord a high priority to tobacco control, and how this integration could be achieved.     

Effect of germination and probiotic fermentation on nutrient composition of barley based food mixtures

Food mixtures formulated from non-germinated and germinated barley flour, whey powder and tomato pulp (2:1:1w/w) were autoclaved, cooled and fermented with 5% Lactobacillus acidophilus curd (10⁶ cells/ml) at 37 °C for 12 h. The cell count was found significantly higher (8.88 cfu/g) in the fermented food mixture formulated from germinated flour as compared to the non-germinated barley based food mixture. A significant drop in pH with corresponding increase in titratable acidity was found in the germinated barley flour based food mixture. Processing treatments like germination, autoclaving and probiotic fermentation did not bring about any significant change in ash and fat contents, but significant decrease was noticed in crude protein, crude fibre, starch, total and insoluble dietary fibre contents. The combined processing caused significant improvement in reducing sugar, thiamine, niacin, lysine and soluble dietary fibre contents of barley based food mixtures. In conclusion, a combination of germination and fermentation is a potential process for enhancing the nutritional quality of food mixtures based on coarse cereals.     

Blends of biodiesels synthesized from non-edible and edible oils: Influence on the OS (oxidation stability)

Biodiesels jatropha and pongamia synthesized from their respective non-edible seed oils, and PBD (palm biodiesel) synthesized from edible oil were blended with different weight ratios to examine the influence on the OS (oxidation stability). Dependence of the OS on esters of fatty acid composition was also examined. Good correlation between the OS and PAME (palmitic acid methyl ester) was obtained. A correlation between the OS and X (total unsaturated fatty acid methyl ester) was also obtained. Using these correlations, OS of different biodiesel blends can be determined.