Universal Rendering Sequences for Transparent Vertex Caching of Progressive Meshes

We present methods to generate rendering sequences for triangle meshes which preserve mesh locality as much as possible. This is useful for maximizing vertex reuse when rendering the mesh using a FIFO vertex buffer, such as those available in modern 3D graphics hardware. The sequences are universal in the sense that they perform well for all sizes of vertex buffers, and generalize to progressive meshes. This has been verified experimentally.     

Measurements of single chain form factors by small-angle neutron scattering from polystyrene blends containing high concentrations of labelled molecules

A series of small angle neutron scattering measurements on blends of normal polystyrene (PSH) and labelled (deuterated) polystyrene (PSD) have been made with concentrations of PSD from 5 to 50 mol %. It is shown that the single chain form factor of the polymer in bulk can be obtained from a single concentration measurement for any concentration of labelled molecules, providing the molecular weights of the parent and labelled molecules are the same and the molecular weight distributions are narrow.     

Functional Properties and Food Applications of Rapeseed Protein Concentrate

Rapeseed protein concentrate (RC), prepared with 2% hexameta-phosphate, was tested for its functionality and performance in some foods. The RC had good nitrogen solubility, fat absorption, emulsification, and whipping capacities but poor water absorption and gelling properties. It increased the emulsion stability, and protein but lowered the fat content of wieners. It also increased the cooking yield, reduced the shrinkage and tenderized meat patties. Results were similar to soybean isolate except for the poorer color and flavor. The cooking yield of RC supplemented wieners was less than the all-meat control and soybean-supplemented wieners. A 9% RC dispersion mixed with an equal volume of eggwhite produced a meringue of comparable stability and texture to that of eggwhite alone.     

Dynamic and equilibrium swelling of DVB-crosslinked polystyrene particles

The dynamic and equilibrium swelling behavior of polystyrene microparticles crosslinked with divinyl benzene was investigated in methyl ethyl ketone and cyclohexane. The dynamic studies gave new information about the mechanism of penetrant transport in this polymer. The equilibrium studies were used to determine important parameters of the crosslinked structure of these systems, including the average molecular weight between crosslinks, M?_c     

Neutron-activation determination of elements with overlapping resonances in neutron-absorption cross sections

Translated from Atomnaya Énergiya, Vol. 66, No. 6, pp. 423–424, June, 1989.     

Use of166mHo for calibration of gamma-ray spectrometers with semiconductor detectors

Translated from Atomnaya Énergiya, Vol. 67, No. 3, pp. 215–216, September, 1989.     

Influence of Lipid Composition on the Water and Fat Exudation and Gel Strength of Meat Batters

Blends of lard with eight separate fats or oils (70:30 w/w) were prepared and used as the fat component of meat batters. After cooking, the batters were analyzed for water and fat exudation and gel strength. None differed significantly from the control of 100% lard. Positive correlation coefficients, however, were significant between percent monounsaturated triglycerides and water exudation, polyunsaturated triglycerides and fat exudation and saturated triglycerides and gel strength. Addition of lecithin, cholesterol or methyl palmitate to the lard increased fat exudation and decreased gel strength. Sodium laurate had the opposite effect whether added to the lard or to the aqueous phase.