Dielectric Structure with Periodic Strips for Increasing Radiation Power of Photoconductive Antennas: Theoretical Analysis

Low terahertz (THz) radiation power and low efficiency are the well-known drawbacks of photoconductive antennas (PCAs). To increase THz-radiation power of PCAs, a dielectric structure with periodic low-temperature-grown GaAs strips is proposed. Transmitted power of the proposed structure is obtained from a theoretical model, and further confirmed by finite element simulations. Results show that the structure is capable to transmit into the substrate 90 % of the power of transverse magnetic wave with wavelength as wide as from 0.7 to 1.0 μm. Favorability of this property gets amplified when power transmission in a wide range of frequency bandwidth is desired, e.g., for optical pulse with short duration time incident to PCA, which generates carriers in the semiconductor that create THz emission. Furthermore, the proposed dielectric structure with periodic strips, the whole structure placed in between electrodes of PCA is considered, and analyzed by the existing photoconductive antenna equivalent circuit model, to see how power radiation changes. Interestingly, THz-radiation power enhancements of 70 and 20 % are evinced for, respectively, 20 and 150 mW incident optical powers as instances, as compared to PCA without strips in the gap area.     

A Novel 2.5–3.1 GHz Wide-Band Low-Noise Amplifier in 0.18 \upmu \hbox {m} CMOS

Aiming for the simultaneous realization of constant gain, accurate input and output impedance matching and minimum noise figure (NF) over a wide frequency range, the circuit topology and detailed design of wide broadband low noise amplifier (LNA) are presented in this paper. A novel 2.5–3.1 GHz wide-band LNA with unique characteristics has been presented. Its design and layout are done by TSMC 0.18  \(\upmu \hbox {m}\) technology. Common gate stage has been used to improve input matching. In order to enhance output matching and reduce the noise as well, a buffer stage is utilized. Mid-stages which tend to improve the gain and reverse isolation are exploited. The proposed LNA achieves a power gain of 15.9 dB, a NF of 3.5 dB with an input return loss less than \(-\) 11.6, output return loss of \(-\) 19.2 to \(-\) 19 and reverse isolation of \(-\) 38 dB. The LNA consumes 54.6 mW under a supply voltage of 2 V while having some acceptable characteristics.     

Simulation of SiGe:C HBTs using neural network and adaptive neuro-fuzzy inference system for RF applications

In this article, the small-signal equivalent circuit model of SiGe:C heterojunction bipolar transistors (HBTs) has directly been extracted from S-parameter data. Moreover, in this article, we present a new modelling approach using ANFIS (adaptive neuro-fuzzy inference system), which in general has a high degree of accuracy, simplicity and novelty (independent approach). Then measured and model-calculated data show an excellent agreement with less than 1.68?×?10^?5% discrepancy in the frequency range of higher than 300 GHz over a wide range of bias points in ANFIS. The results show ANFIS model is better than ANN (artificial neural network) for redeveloping the model and increasing the input parameters.     

Rheological and thermal properties of an enteral nutrition formula for nutritional support patients using a combined mixture of gelatin and maltodextrin

Enteral nutrition is a type of nutritional support that provides the necessary sources of energy and protein for patients who suffer from dysphagia, chronic disease, and loss of appetite. In this study, a gelatin-maltodextrin binary biopolymer system has been incorporated into a semi-solid formula. The I-optimal combination design approach was used to create 19 formulations, and the dynamic rheological properties, dynamic laser scattering, and zeta potential responses were evaluated over 30 days of storage at 5°C. Solid viscoelastic behavior has been approved since G′ > G″ in the frequency sweep test with no cross-over point. Maltodextrin may interfere within the gelatin network, and increasing the maltodextrin to gelatin (from 0.14 to 1) may lead to a wider linear viscoelastic (LVE) strain range (2.16%), a lower storage modulus at LVE (52%), a lower yield stress (46%), and a lower glass transition temperature (34%). The presence of maltodextrin may reduce the temperature of the sol-to-solid transformation by 48% and enhance its flexibility. In contrast, increasing the gelatin-to-maltodextrin ratio following melting at 37°C led to an increase in the cumulant mean and polydispersity index, indicating a relatively unstable system. The range of zeta potential values between −4.4 and 1.7 mV confirmed a tendency toward coagulation. Microscopic images revealed instability because of irregular or compact chains formed in the gelatin matrix by using higher amounts of maltodextrin. Finally, the best formula had the best rheological stability and was suitable for tube-feeding patients, with a gelatin-to-maltodextrin ratio of 4.35:3.64% w/w on day 17.4.     

Evaluation of Antioxidant and Antimicrobial Activities of Essential Oils from Carum copticum Seed and Ferula assafoetida Latex

Carum copticum and Ferula assafoetida have several medicinal properties including antispasmodic, carminative, sedative, analgesic, and antiseptic. Reactive oxygen species (ROS), reactive nitrogen species (RNS), hydrogen peroxide (H₂O₂), and thiobarbituric acid reactive substances (TBARS) scavenging activities of Carum and Ferula oils along with their antibacterial and antifungal activities were examined. Thymol (40.25%), γ‐terpinene (38.7%) and p‐cymene (15.8%) were detected as the main components of Carum oil while, β‐pinene (47.1%), α‐pinene (21.36%), and 1, 2‐dithiolane (18.6%) were the main components of Ferula oil. Inhibitory concentrations (IC50) for total radical scavenging were between 40 and 60 and 130 and 160 μg/mL of Carum and Ferula oil, respectively. Minimal inhibitory concentration (MIC) for Salmonella typhi, Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Aspergillus niger, and Candida albicans were 78 ± 8, 65 ± 7, 14 ± 3, 5 ± 2, 5.6 ± 1.3, and 8.8 ± 2.2 μg/mL of Carum oil, respectively. MIC for S. typhi, E. coli, S. aureus, B. subtilis, A. niger, and C. albicans were >200, >200, 125 ± 17, 80 ± 12, 85 ± 5, and 90 ± 11 μg/mL of Ferula oil, respectively. Accordingly, Carum and Ferula oils could be used as safe and effective natural antioxidants to improve the oxidative stability of fatty foods during storage and to preserve foods against food burn pathogens. Practical Application : This study clearly demonstrates the potential of Carum and Ferula oil especially Carum oil as natural antioxidant and antimicrobial agent. The chemical composition of essential oils was identified. Thus, identification of such compounds also helps to discover of new antioxidant, antibacterial and antifungal agents for potential applications in food safety and food preservation.     

Evaluation of the Effects of Hydrothermal Treatment on Rice Flour and Its Related Starch

The main aim of this research was to compare the effects of hydrothermal treatment on rice flour and its related rice starch. The treatment was performed at 120°C for 3 and 5 h. Scanning electron microscopy results showed that the proteins of hydrothermaled rice flour were denatured and formed clusters and the granules of hydrothermaled rice starch became aggregated and had an irregular surface. The treatment reduced water solubility and water absorption and decreased peak viscosity while increased pasting temperature. It increased the final visosity of modified rice flour while reduced the final viscosity of modified rice starch. Following hydrothermal treatment, the hardness and elasticity of the gels increased. The cohesiveness of rice flour gels decreased while that of the rice starch gels remained unchanged. This study showed how the hydrothermal treatment can have different effects on rice flour and its related rice starch. The effects of hydrothermal treatment on rice flour were stronger than rice starch. Increasing the treatment time from 3 to 5 h was more effective on rice starch.     

Production and functional properties of beef lung protein concentrates

This work investigated the production and the properties of meat protein concentrates from beef lungs (BLPC) at pilot scale. Protein recovery and functional properties were compared to those of BLPC obtained using membrane technology in a previous work (Selmane, D., Vial, C., & Djelveh, G. (2008). Extraction of proteins from slaughterhouse by-products: Influence of operating conditions on functional properties. Meat Science, 79, 640–647). An alkaline solubilisation method was applied for protein extraction, followed by pI precipitation for concentration. The physicochemical properties of BLPC such as molecular mass, solubility, surface hydrophobicity, surface tension and interfacial tension, as well as technofunctional emulsifying and foaming properties were determined. These were compared to those of commercial protein ingredients, such as sodium caseinates, whey protein isolates, egg white proteins and soy protein isolates. Results showed that proteins from BLPC included a low-molecular-weight fraction and exhibited good solubility and high hydrophobicity with small surface and interfacial tensions. This explained their excellent emulsifying activity, better than sodium caseinates, and their good foaming properties.