Thermal properties of highly birefringent optical fibers and preforms

Temperature cycling of highly birefringent optical fibers and preforms has been used to investigate the thermal properties of bow-tie and elliptically clad structures. The thermal hysteresis of the birefringence is shown to be a direct consequence of the thermal history of the fiber or preform and has been related to volume changes in the stress-producing borosilicate sections. Annealing increases the axial stress as well as the stress anisotropy and hence the birefringence. Increases of up to a factor of 2 in the birefringence on suitable thermal treatment indicate a new method for further improvement of high birefringence fibers. The implications of the results in the design, fabrication, and use of such fibers are discussed.     

阻截紫外线背光板玻璃

全球领先的特种玻管制造商——德国肖特集团新近开发出两种新型玻璃．用于满足纯平液晶电视显示器(LCD—TFT）的市场需求。这两种新型玻璃8688(Tungsten型)和8271(KOVAR型)是专为纯平液晶电视显示器而开发的。     

Maternal influences on daughters' restrained eating behavior.

This study examined whether mothers' preoccupation with their own weight and eating was linked to daughters' restrained eating behavior. Participants included 173 non-Hispanic, White mother-daughter dyads, measured longitudinally when daughters were ages 5, 7, 9, and 11. Mothers who were preoccupied with their own weight and eating reported higher levels of restricting daughters' intake and encouraging daughters to lose weight over time. Mothers' encouragement of daughters' weight loss was linked to daughters' restrained eating behavior; this relationship was partially mediated by daughters' perception of maternal pressure to lose weight. These findings suggest that mothers' preoccupation with weight and eating, via attempts to influence daughters' weight and eating, may place daughters at risk for developing problematic eating behaviors. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Mood-Induced Increases in Alcohol Expectancy Strength in Internally Motivated Drinkers.

This study investigated whether exposure to musical mood induction procedures (MMIP) differentially increases the strength of specific alcohol expectancies for coping motivated (CM) versus enhancement motivated (EM) drinkers. Participants were 86 undergraduates who had elevated scores on either the CM or EM subscale of the Drinking Motives Questionnaire (M. L. Cooper, 1994). Participants were randomly assigned to either a positive or negative mood condition. The Alcohol Craving Questionnaire (E. G. Singleton, S. T. Tiffany, & J. E. Henningfield, 1994) was administered at baseline and after MMIP to assess phasic changes in alcohol expectancy strength. Consistent with hypotheses, only CM drinkers in the negative mood condition reported increased relief expectancies, and only EM drinkers in the positive mood condition reported increased reward expectancies. Theoretical and clinical implications are discussed. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Fatty acid composition of fats of differing melting points extracted from ram subcutaneous tissue

The observation that the subcutaneous fat of pasture-fed Southdown rams consists of two distinct regions is reported. Fatty acid composition of fat from the outer and inner regions of subcutaneous tissue taken from the rib region of eight Southdown rams fed pasture were determined. Relative to the harder inner regions (mean melting point 43.1°C), the softer outer regions (mean melting point 31.8°C) were shown to contain more 9∶0-, 15∶0-, 17∶0-, 17∶1-, 18∶1-cis and total 18∶1 fatty acids; less 14∶0-, 16∶0-, 18∶0- and 18∶1-trans fatty acids; and a greater variety and a greater concentration of branched-chain components. Proportions of medium chain-length fatty acids other than 9∶0, did not differ between the layers. The fatty acid contents of serial samples taken at 1-mm intervals through these tissues were determined. Changes in concentrations of components among samples were gradual through the tissues. There was no clear connective tissue sheet, as has been reported for pigs. The inner region of the tissues contains apparently nonrandom fluctuating changes in fatty acid composition.     

Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties

Tea consumption is practised as a tradition, and has shown potential to improve human health. Maximal uptake of tea antioxidants and milk proteins without a negative impact on tea flavor is highly desired by consumers. There is a conflicting evidence of the effect of milk addition to tea on antioxidant activity. Differences in the type of tea, the composition, type and amount of milk, preparation method of tea–milk infusions, the assays used to measure antioxidant activity, and sampling size likely account for different findings. Interactions between tea polyphenols and milk proteins, especially between catechins and caseins, could account for a decrease in antioxidant activity, although other mechanisms are also possible, given the similar effects between soy and bovine milk. The role of milk fat globules and the milk fat globule membrane surface is also important when considering interactions and loss of polyphenolic antioxidant activity, which has not been addressed in the literature.