Components of genetic variance and covariance for linear type traits in Jersey cattle

First available appraisals for 67,644 Jersey cows were used to estimate relative magnitudes of additive and selected sources of nonadditive genetic variance and covariance for 13 type traits scored linearly from 50 to 99 points. Covariances among four types of relatives were used to estimate components of genetic variance and covariance for each of the 13 traits. Direct additive, direct dominance, and additive maternal genetic variances and the direct-maternal additive genetic covariance were estimated using covariances among paternal half-sibs, full-sibs, daughters and dams, and maternal half-sibs. Estimates of additive genetic variance were 11 to 36% of variance within herd-appraiser subclasses with largest values for stature, strength, rump angle, rump width, and udder depth. Dominance components were two to four times the magnitude of additive components for dairy character, rump width, fore udder, rear udder height, rear udder width, and suspensory ligament but much smaller for other traits. Maternal effects and the direct-maternal additive genetic covariance appeared small for all linear type traits.     

Influence of phosphorus element on direct laser sintering of multicomponent Cu-based metal powder

This article presents a detailed investigation on the influence of the phosphorus element upon the laser sintering of a multicomponent Cu-based metal powder system consisting of Cu, Cu-10Sn, and Cu-8.4P. Powder systems containing 0, 10, 15, and 20 wt pct CuP were sintered in atmosphere at room temperature using the following optimal processing parameters: laser power of 350 W, scan speed of 0.04 m/s, scan line spacing of 0.15 mm, and layer thickness of 0.25 mm. It was found that the relative density of the sintered sample with 15 wt pct CuP increased by 24,4 pct as compared with the sample without phosphorus addition. A further increase in the CuP content (≥20 wt pct), however, resulted in a poor densification with a serious delamination. The exact metallurgical roles of the phosphorus element in the laser sintering process were addressed as follows. First, the phosphorus could prevent the sintering system from oxidation by forming CuPO₃, thereby improving the wetting characteristics and the sintering kinetics. Second, the phosphorus could decrease the surface tension of molten materials, leading to a successive transition from highly discontinuous sintered tracks to fairly coherent ones with increasing the phosphorus content. Third, the phosphorus could lower the melt viscosity, thereby improving the microstructural homogeneity of the laser-sintered samples.     

Modeling phosphorus in the upper Etowah River basin: identifying sources under uncertainty.

The Uniform Covering by Probabilistic Rejection (UCPR) algorithm was used, in conjunction with the Soil and Water Assessment Tool (SWAT) model, to identify P loads from point source and nonpoint source polluters in the upper Etowah River basin (UERB) in Georgia. The key findings of the research are as follows. The mean absolute error was preferred over the root mean square error as a search criterion for the UCPR algorithm when water quality observations are scarce. The undocumented P load from point sources in the UERB was consistently estimated as about 43 kg/d by the proposed method; but the method was not able to identify the broiler litter application rate to the poultry/beef operation pastures. Point sources (both documented and undocumented), poultry/beef operation pastures, and forests are the three major contributors of P. During 1992-1996, on average they accounted for 36.4, 31.7, and 17.2% of P load from the UERB, respectively.     

Nonlinear self-guiding and switching in an all-fiber device

We study the nonlinear propagation of light in optical fibers in the strong nonlinearity limit. In this limit, the transverse guiding properties are altered and cannot be decoupled from the longitudinal part of the wave equation. We consider a refractive index profile with no bound modes at low intensities and show that stable self-guiding occurs at a critical intensity. This critical intensity is a property of the guide and can be made much lower than the threshold for unstable self-focusing. We consider a particular design for which self-guiding occurs at three orders of magnitude lower than the self-focusing threshold.     

A 16-Mbit/s adapter chip for the IBM token-ring local area network

The authors describe a 9.02×9.02-mm chip built in 1-μm CMOS with two levels of metal and an additional mask level for fabricating capacitors. It contains both analog and digital circuits and has provisions for self-test. The function includes the transmitter, receiver, protocol handler, an microprocessor, as well as interfaces for RAM/ROM storage, IBM PC bus, IBM PS/2 bus, IBM 3174 bus, and Motorola 68000 bus. The physical design terrains are formed by 24K circuits of standard cell gates, a 10K-circuit equivalent hand-honed custom microprocessor, and an analog macro. The chip operates from a single 5-V supply, and the power consumption is 0.8 W nominal at 16 Mb/s. The chip can also be operated at 4 Mb/s     

Effects of Sodium Hydroxide and Selected Inorganic Phosphates on the Characteristics of Reduced Sodium Meat Emulsions

The effects of adding sodium hydroxide (NaOH), separately or in combinastion with various inorganic phosphates, on meat emulsion characteristics were studied. In comparing the addition of either NaPP or NaOH, 0.075% NaOH resulted in a higher raw emulsion pH and greater solubilized protein than 0.30% NaPP, but NaPP resulted in a more stable emulsion. The combination of 0.075% NaOH and 0.30% NaPP resulted in a soluble protein level less than when the ingredients were added individually and only slightly higher than if neither were present. The addition of NaOH (at 1 part NaOH to 4 parts phosphate) decreased cooked yields. With NaAPP and NaPP, NaOH reduced yields below that of the control.     

Optimisation of thermal processing — A review

The mathematical methods for optimising the effects of heat processing food products are reviewed in relation to microbial destruction, nutrient destruction, cooking value and loss of quality. Some data are presented for the kinetics of the various thermal effects. The results obtained by various workers are presented with particular reference to nutrient retention.