A near-optimal Algorithm for H 8 identification of fixed order rational models

This paper presents a near-optimal algorithm for H     

Investigation of UV and I–V characteristics of high refractive index polymer thin film for optoelectronic applications

In this study, high refractive index polymer (HRIP) [poly(pentabromobenzyl methacrylate-co-glycidyl methacrylate)] was investigated to obtain its optical and electrical performance for optoelectronic applications. UV characteristics of the polymer in solution of tetrahydrofuran were obtained and optical band gap energy of the polymer was calculated as 3.8 eV. I–V characteristics of the polymer were investigated after HRIP thin film was prepared using spin coating technique. The electrical parameters such as barrier height Φ_Bo, ideality factor n and reverse saturation current I_o were extracted from the forward biasing I–V characteristics. At the same time, series resistance R_s and Φ_Bo were determined by using a modified Norde function combined with conventional forward I–V method.     

Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations

Food quality is directly linked to the food's appearance, texture and flavor. All three components must be in harmony for the food to be considered delicious. Understanding how various textures can be designed requires a comprehensive approach of evaluating food structure, oral processing and sensory evaluation. Oral processing considers the physiological processes in first bite, mastication and swallowing. Sensory stimuli during oral processing are used to determine the acceptance of texture. Recent research has focused on how milk proteins can be used to create desirable textures. Whey protein–polysaccharide mixtures were used to show how microstructure can be manipulated to produce a range of textures and control water release. The importance of microstructure in determining a variety of texture terms was demonstrated in whey protein emulsion gels. Finally, fat content in Cheddar cheese was shown to be critical to producing a desirable breakdown pattern. These and other applications will be discussed.     

The problem of human response to blast induced vibrations in tunnel construction and mitigation of vibration effects using cautious blasting in half-face blasting rounds

Blast induced ground vibrations generated by explosives in tunnel construction may cause structural damages in or close to urban areas. Therefore, the aim in blasting must be to suppress the vibration effects and mitigate the possible hazard on structures. But the psychological character of human response to vibrations involves highly subjective attitudes about what kind of environment is “acceptable” even if no structural damage is occurred. Therefore, we utilize the method of cautious blasting for half-faces that is environmentally friendly, and easy to utilize for tunnel construction. Small charges in this method are detonated sequentially to produce minimum side effects. This method is tested in a tunnel construction in Istanbul with numerous experimental shots. In these experiments, the duration and also quantity of explosives are carefully controlled. Regarding human response, better results are obtained with short durations (about 300 ms) compared to long durations (9000 or 480 ms). The quantity of maximum co-operating explosive charge decreases from 3.088 to 1.744 kg while the vibration levels defined as peak particle velocity (PPV) become more tolerable around 300 ms shot durations.     

Determination of nutrients and volatile constituents of Agaricus bisporus (brown) at different stages

BACKGROUND: The physical properties, proximate composition, mineral and vitamin contents, and estimated volatile components of Portobello mushroom, Agaricus bisporus (brown), were analyzed in three flushes and at two different harvest times. The results showed different trends in the flushes and harvest terms studied. RESULTS: The mean values of texture, diameter, and protein of the harvested produce were 1.78–1.97 kg mm^?2, 4.67–5.02 cm, and 4.18–3.31% wet weight basis (wb), respectively. The mean Zn, Fe, P, Mg, K, Na, and Ca contents of both harvests (mg kg^?1 wb) were 8.15–7.07, 7.40–7.96, 1180.93–1038.69, 88.05–76.29, 213.29–238.82, 2652.0–2500.89, and 534.2–554.80, respectively. In terms of vitamin C, folic acid, thiamin, riboflavin, and niacin, the mean contents (mg kg^?1 wb) were 6.75–3.97, 0.09–0.08, 0.085–0.09, 0.27–0.29, and 3.62–2.94, respectively. The estimated volatile components comprised 18‐ or 16‐carbon compounds such as octadecanoic acid, hexadecanoic acid derivatives, and other important volatiles like dl‐limonene, n‐nonane, benzendicarboxylic acid, and cis‐linoleic acid esters. CONCLUSION: Nutritive contents and estimated volatiles of Portobello mushroom were evaluated in detail at different stages. Copyright © 2009 Society of Chemical Industry     

High output impedance current-mode lowpass,bandpass and highpass filters using current controlled conveyors

Three new current-mode second-order filter configurations which employ one or two current controlled conveyors (CCCIIs) and three passive elements are presented. Each proposed filter can realize one of the bandpass, lowpass or highpass responses all at high impedance outputs. The proposed filters offer current-control of pole angular frequency ω_o without disturbing the parameter ω_o /Q. No component matching is required and all the passive and active sensitivities are low. PSPICE simulation results are given to confirm the theoretical analysis.