Geometry Dependence of Magnetization Reversal in Nanocomposite Alloys

The geometrical optimization of aligned hard-soft permanent-magnet nanocomposites is investigated by model calculations. Considered criteria are the shapes of the soft and c-axis-aligned hard phases, the packing fraction of the soft phase, and magnetostatic interactions. Taking into account that the energy product is enhanced via the volume fraction of the soft phase, subject to maintaining coercivity, we find that the best structures are soft-magnetic cubes as well as long rods with a square cross section. Comparing embedded soft cubes with embedded soft spheres of the same size, our nucleation-field analysis shows that the volume fraction of the soft phase is enhanced by 91%, with a coercivity reduction of only 25%. Magnetostatic interactions often but not always deteriorate the permanent-magnet performance, as exemplified by the example of MnBi:FeCo bilayers and multilayers.     

Spectroscopic studies of triboluminescence from a sliding contact between diamond, SiO2, MgO, NaCl, and Al2O3 (0001)

We have measured spectra of the light emission from the frictional contact between the pin of natural diamond, synthetic fused silica, MgO, or NaCl and the disk of quartz or synthetic sapphire in a vacuum in the wavelength range between 380 and 1000 nm. Each spectrum shows the relaxation of electronic excited vacancies, which are thought to be produced at the solid surface by mechanical abrasion.     

Automatic small blend recognition from B-rep models for analysis

The recognition and suppression of small features from B-rep models play an important role in effectively generating the qualified mesh for analysis. This paper presents a new algorithm for recognizing small blends automatically for the purpose of mesh generation. The algorithm first transforms the input B-rep model into an aggregation of faces. Then, each face is judged to be a blend or not based on matching conditions. At last, the blends with larger physical sizes than a threshold value are excluded. The innovations lie in the recognition conditions and the unique calculating procedure of the blend physical size. Several examples are given to demonstrate the validity and applicability of the algorithm.     

Measurement of the flood discharge of a small-sized river using an existing digital video recording system

In this study, a closed-circuit television (CCTV) system, installed for surveillance purposes, is utilized to measure the flow rate during a flood. The procedure to determine both the angle and scale-factor of the camera is described. Then, image analysis techniques, namely the direct visual measurement method, Large-Scale PIV (LSPIV) and Space-Time Image Velocimetry (STIV), are applied to the video images recorded by the CCTV camera. The results of these methods and the conventional float measurement are compared. In addition, the accuracy of the respective methods is discussed. A set of low-quality video images of a flood during a thunderstorm that occurred under the dark ambient conditions (midnight) is analyzed using three image-based methods. The transition of the flow rate during the event is successfully estimated.     

Azimuthal wave number control of oscillatory thermocapillary convection in a liquid bridge

Thermocapillary convection in a half‐zone liquid bridge of high Prandtl number fluid is widely known to exhibit a three‐dimensional oscillatory flow after the onset of oscillation. The oscillatory flow presents ‘standing’ and ‘traveling’ flows depending upon the temperature difference between the top and bottom rods. In the oscillatory state, the flow shows a modal structure with an azimuthal wave number that depends on the aspect ratio of the liquid bridge and the intensity of the thermocapillarity expressed by the Marangoni number. The present study attempted to control the azimuthal wave number by heating the free surface locally with a prescribed frequency and intensity. The flow in the liquid bridge exhibited different modal structures depending on the heating conditions and a relationship between the frequency and the modal structure was obtained. © 2005 Wiley Periodicals, Inc. Heat Trans Asian Res, 34(7): 460–469, 2005; Published online in Wiley InterScience ( www.interscience.wiley.com ). DOI 10.1002/htj.20086     

Quantitative evaluation of perceived whiteness based on a color vision model

This article describes a new perceived whiteness index, C/V index, which focuses on the brightness‐enhancement effect of color components included in the spectral reflectance factor distribution of approximate white objects or in the spectral power distribution of illuminations. The index is developed on the basis of a color vision model. The perceived whiteness of 18 approximate white samples was evaluated, and then a predictability of the index was compared with 17 types of existing whiteness indices. As a result, the C/V index was one of the indices indicating the best predicting performance. The aforementioned findings show that the C/V index is effective in evaluating the perceived whiteness of approximate white objects and the brightness‐enhancement effect of color components is an important factor in determining the perceived whiteness. © 2009 Wiley Periodicals, Inc. Col Res Appl, 2010     

Determination of sucralose in foods by HPLC using pre-column derivatization

The development of a sensitive pre-column derivatization high-performance liquid chromatography (HPLC) method for determination of sucralose is reported. Sucralose is converted into a strongly ultraviolet (UV)-absorbing derivative, possessing strong absorption at 260 nm, by treatment with p-nitrobenzoyl chloride (PNBCl). Homogenized samples were dialyzed and washed with a Bond Elut ENV cartridge, then the eluate was evaporated to dryness and the residue was derivatized. Subsequently, the sucralose derivative was purified with hexane-ethyl actate (9:1) in a silica cartridge, and then the sucralose derivative was eluted with acetone. HPLC was performed on a phenyl column, using acetonitrile-water (73:27) as a mobile phase with UV detection (260 nm). The calibration curve was linear in the range of 1 microgram/mL to 50 micrograms/mL of sucralose. The recoveries of sucralose from eight kinds of foods spiked at the levels of 0.20 and 0.05 g/kg of sucralose were more than 76.2% with SD values in the range from 0.90% to 4.31%. The quantitative limit of the developed method was 0.005 g/kg for sucralose in samples.     

Evaluation of selective plating media for the detection of heat- or freeze-injured Staphylococcus aureus

The efficacy of Baird-Parker (BP) agar, mannitol-salt-egg yolk (MSEY) agar and mannitol salt (MS) agar in detecting Staphylococcus aureus FRI-100 heated at 52 degrees C for 20 min in 100 mmol/L potassium phosphate buffer was determined. Brain heart infusion agar with 1% pyruvate (BHIP agar) supported the highest recovery of injured cells and was used as the control medium. Of the three selective media, significantly higher recovery of heat-injured cells was observed on BP agar than MSEY agar, and the poorest recovery was observed on MS agar (p < 0.05). Low recovery of unheated cells was obtained for MS compared with other media (p < 0.05). A reduction in populations occurred gradually in reagent-grade water stored for 14 days at -20 degrees C. There was no significant difference between BHIP agar and MS agar in the number of freeze-injured cells recovered from 1 to 14 days.     

Contents of barbaloin-related compounds in aloe drinks and their change during storage

The contents of barbaloin (BA), isoBA, aloin-dimers A, B, C, D and aloe-emodin (AE) in aloe drinks were investigated. BA and isoBA were detected in 30 of the 31 samples at the levels of 120-570 micrograms/mL and 120-580 micrograms/mL, respectively. Aloin-dimers A, B, C and D were detected in 8 of the 31 samples at the levels of 12-38 micrograms/mL, 13-39 micrograms/mL, 11-36 micrograms/mL and 16-69 micrograms/mL, respectively. AE was detected in all of the 31 samples at the levels of 0.03-1.3 micrograms/mL. When aloe drinks were stored for 4 weeks at 5 degrees C after opening the bottle, decrease of BA and isoBA, and increase of AE and aloin-dimers A, B, C and D were observed in most cases. However, in a few aloe drinks, all of BA, isoBA, aloin-dimers A, B, C, D and AE decreased. In these drinks, the existence of aloin-trimer was elucidated by LC/MS analyses. These data suggested that BA in aloe drinks is converted to the dimer and then to the trimer during storage.     

Location-based services in ubiquitous computing environments

This paper presents a framework for providing dynamically deployable services in ubiquitous computing settings. The goal of the framework is to provide people, places, and objects with computational functionalities to support and annotate them. Using RFID-based tracking systems, the framework detects the locations of physical entities, such as people or things, and deploys services bound to the entities at proper computing devices near where they are located. It enables location-based and personalized information services to be implemented as mobile agents and operated at stationary or mobile computing devices, which are at appropriate locations, even if the services do not have any location-information. This paper presents the rationale, design, implementation, and applications of our prototype infrastructure.