On the effects of background selftests on system performance

Systems which perform built-in tests to provide continuous monitoring of system reliability are of increasing interest. To minimize the test overhead it is appropriate to divide the entire system test into several subtests, which are executed during the idle times of the system, i.e., in background mode. In this paper a model using renewal theory is described to determine the probability distribution function and the mean of the duration of an entire system selftest. Finally, we evaluate the effects of selftesting on system performance, expressed by the delays occurring and the decreased throughput of user tasks. Our analysis allows us to compare the performance effects of various test policies. At the end of the paper we deal with optimal subtest lengths.     

Electrical passivation in hydrogen plasma exposed GaN

Lightly p-doped (3×10¹⁷ cm^-3) GaN grown on GaAs substrates by metal organic molecular beam epitaxy (MOMBE) shows deactivation of the residual acceptors on exposure to a microwave (2.45 GHz) hydrogen plasma at 250°C. Subsequent annealing to 350°C produces further dopant passivation, while higher temperatures (450°C) restore the initial conductivity. These results suggest that hydrogen carrier gases should be avoided during vapour phase growth of III-V nitrides     

MODELING the VIBRATIONAL RESPONSE of PLANTAIN FRUITS

Plantain fruits of the plantain subgroup ( Musa AAB Group) were obtained at a green stage and used in this study. the fruits were labelled for identification, and stored in a chamber maintained at a temperature of 20C and relative humidity of 90 ± 4%. On daily basis, for a period of 14 days, the fruits were removed from the storage chamber and each was weighed to record the mass. They were vibrated vertically on a vibration exciter through a range of frequencies from 10 to 2000 Hz. the frequency response was modeled by a single-degree-of-freedom Kelvin model. the mass of the fruit, the stiffness, the natural frequency and the critical damping all decreased significantly (p < 0.01) with storage time. There was no significant change (p > 0.05) in the damping coefficient of the fruit. the damping ratio decreased significantly (p < 0.01) with storage time. the models that described the changes in these parameters with storage time were obtained by stepwise regression, and are also presented. It was concluded that a single degree-of-freedom model provides satisfactory results of the vibrational characteristics of intact plantain fruit.     

Apparent diffusion coefficient determination of sodium hydroxide through potato skin and flesh under different temperatures and concentration conditions

The aims of the present study were to analyze the most important chemical reactions between sodium hydroxide and potato constituents involved in potato chemical peeling, and to measure the apparent diffusivity of NaOH in potato skin and flesh separately, as a function of temperature and NaOH concentration, selected according to potato chemical peeling process. Chemical reaction of the suberin of the potato skin with NaOH was proposed as the most important one to promote chemical peeling. Whereas starch hydrolysis, middle lamella dissolution and cell wall disruptions were proposed as the principal chemical reactions in flesh. Experiments to determine NaOH apparent dijfusivities in skin and flesh were performed following a cell diffusion method at 25, 40, 50, 60 and 70 °C temperatures and concentrations of 4, 12 and 20 g NaOH/100 g of solution. Finally, correlation equations were determined to describe apparent diffusivity dependence on temperature and concentration.     

Consumer knowledge of foodborne microbial hazards and food-handling practices.

A national telephone survey was conducted of 1,620 randomly selected U.S. residents who spoke English, were at least 18 years old, and resided in households with kitchen facilities. Respondents were interviewed about their recognition of foodborne pathogens, foods at risk for transmitting infection, knowledge of safe food handling, and food-handling practices. One-third of the respondents who prepared meals reported unsafe food hygiene practices: e.g., they did not wash hands or take precautions to prevent cross-contamination from raw meat. Unsafe practices were reported more often by men, adults 18 to 29 years of age, and occasional food preparers than by women, persons 30 years old or older, and frequent food preparers. Respondents who identified a food vehicle for Salmonella spp. were more likely to report washing their hands and cleaning cutting boards after preparing raw meat and poultry. The results raise concerns about consumer food-handling practices. The influence of food safety training, food-handling experience, and age on food-handling practices should be studied further. Awareness of a food vehicle for Salmonella spp., for example, may indicate knowledge of the etiology of foodborne disease that promotes safe food handling. Understanding the factors associated with safe food handling will assist in development of effective safe-food instruction programs.     

Effects of viscosity on the bitterness and astringency of grape seed tannin

To examine the separate effects of viscosity and sweetness on astringency, aqueous solutions of grape seed tannin (GST) were thickened with carboxymethyl cellulose (CMC) from 2 to 45 cP (experiment 1) or sweetened with 0 to 1.8 g/L aspartame (experiment 2). Trained subjects continuously rated astringency and bitterness in duplicate. Subjects were categorized by the salivary flow induced by citric acid and ability to taste n-propyl thiouracil (PROP). In experiment 1, maximum intensity and total duration of astringency were significantly decreased as viscosity rose, although time to maximum intensity of astringency was not affected. Maximum intensity and total duration of bitterness were not significantly affected by increasing viscosity; however, the onset of bitterness was significantly delayed. In experiment 2, increasing sweetness had no affect on any astringency parameter, although maximum intensity of bitterness was significantly decreased. Neither PROP nor salivary flow-status had any effect on perception of bitterness or astringency in either experiment.