Multiphoton imaging with a direct‐diode pumped femtosecond Ti:sapphire laser

A direct‐diode pumped Ti:sapphire femtosecond oscillator is used to perform multiphoton imaging for the first time.     

Is Chlorogenic Acid Bitter?

Chlorogenic acid at 5° published threshold concentration (100 mg/ L) in aqueous 0.2% potassium acid tartrate was not significantly more bitter than aqueous 0.2% potassium tartrate alone when evaluated by taste panel.     

Manufacturing quality density,control and maintenance

The purpose of this paper is to define conceptually and operationally, a measure of quality density in manufacturing. This is expressed in terms of a manufacturing process propensity to ‘output’ units which are defectives, as a function of the manufactured production output, the manufacturing deterioration process, maintenance, quality control, and generally the risks a manufacturing process is subjugated to. Particularly, we assume that the production process induces ‘shocks’ which lead to poorer manufactured quality, while maintenance efforts are continually being employed to restore the process propensity to produce units of better quality. Quality control is used then to monitor the output quality of units produced. Using a methodology of level crossing in stochastic point processes, the stationary probability distribution of a manufactured output quality is defined. Applications to production quality management, combined quality and maintenance management, as well as quality control are considered. Finally, an exponential shock model is resolved analytically.     

Specific Heat, Thermal Conductivity, Density, and Thermal Diffusivity of Mexican Tortillas Dough

A split-split unit experiment was conducted and analyzed to determine the specific heat, thermal conductivity, density, and thermal diffusivity of Mexican corn-based tortillas dough (MCTD) as a function of processing time, temperature, and moisture content (wb). The data indicated that thermal conductivity and thermal diffusivity were significantly influenced by processing time, and respective components of temperature and moisture content. Specific heat and density varied with levels of moisture content and temperature. Thermal conductivity, specific heat, density, and thermal diffusivity could each be predicted separately by a polynomial equation.     

FILTER INLET VELOCITY REDISTRIBUTION WITH FILTER LOADING

ABSTRACT

Previous flow visualizations and laser Doppler anemometer velocity measurements have shown that clean engine air filters are presented with very non-uniform velocity distributions when tested in the SAE universal panel Filter test housing. Experiments were conducted to measure the changes that occur in the velocity distribution in the plane 12.7 mm upstream of the filter as it is loaded with dust. Laser Doppler anemometer measurements of velocity profiles were performed for a production engine air Filter in the SAE universal panel filter test housing. Test conditions corresponded to a clean Filter, and dust-loaded Filters at additional pressure drops corresponding to 50 percent, 100 percent, and 150 percent of the design terminating pressure value. The results show that dust loading does make the velocity profiles less non-uniform, but that the changes are not dramatic. The inlet velocity profiles for the design capacity Filter remain very non-uniform.     

Changes in Soluble and Bound Peroxidase—IAA Oxidase During Tomato Fruit Development

Soluble peroxidase activity increased dramatically during the early stages of tomato fruit development, reaching a maximum at the mature-green stage. Ionically and covalently bound peroxidases were also observed, and the activities of these fractions increased steadily throughout fruit development. IAA (indoleacetic acid) oxidase activity was observed in both soluble and bound fractions and paralleled the peroxidase activity. Tissue homogenates from juvenile fruit caused an extended induction period in IAA oxidation reactions catalyzed by the purified tomato fruit peroxidase, suggesting the occurence of a high concentration of phenolic-type auxin protectors in this tissue. As the fruit developed, tissue homogenates showed a reduction in the amount of auxin protectors as the IAA oxidizing capacity of the fruit increased.