Facteur de couplage phase-amplitude des diodes lasers avec absorbant saturable

The phase-amplitude coupling factor (α-factor) is one of the fundamental parameters of semiconductor lasers. We show that this factor can be evaluated by time-resolved spectroscopic measurements in pulsed regime. Experiments are carried out with injectionseeded single-mode GaAs lasers whose active stripe includes regions of saturable absorption made by ion implantation. We show that the measured pulse downchirp is proportional to pulse energy. The downchirp amplitude is found to approach four laser cavity intermode spacings at the highest energies. Correspondingly, the ±-values can be five times higher than those reported to date in litterature. High a-values are confirmed in pulse compression experiments. Several mechanisms are proposed to interprete these new results.     

Demonstration of an ion-implanted, wavelength-shifted quantum-well laser

A technique for fabricating many different wavelength lasers on the same wafer has been developed. High energy ion implantation was used to selectively blue shift the emission wavelength of an InP-based quantum well laser structure. This structure was then processed into fully functional broad-area lasers whose current threshold was unaffected by the implantation process, indicating extremely high material quality after bandgap-shifting. This process has the potential for the integration of not only different wavelength lasers, but also other devices, such as waveguides, detectors, modulators, etc., on a single wafer.     

Mlcrolasers based on silica microspheres

Light can be confined efficiently in the high-Q, small-volume whispering-gallery-modes observed in silica microspheres. By coupling these microspheres to eroded optical fibers and fiber tips, direct mapping of the whispering-gallery modes has been achieved and the mode numbers have been assessed. The properties of these modes have allowed us to obtain laser action with very low thresholds in Nd-doped silica microspheres. Further projects in the field of non-linear optics and cavity quantum electrodynamics are described.     

Group cohesion: From "field of forces" to multidimensional construct: Erratum.

Reports an error in the original article by K. L. Dion (Group Dynamics: Theory, Research and Practice, 2001 [March], Vol 5[1], 7–26). In Table 1 on page 14, the value given in the GI-S row, column 4, was incorrect. The correct value is .72. The corrected table is provided. (The following abstract of this article originally appeared in record 2000-13580-002.) Psychological research on cohesion stems from contributions in the 1940s and 1950s by Festinger and his colleagues, who defined cohesion as a field of forces acting on individuals to remain in the group. In the 1950s, critics of this definition noted that different cohesion measures often failed to intercorrelate. By the mid-1960s, A. J. Lott and B. E. Lott (1965) conceptualized cohesion as interpersonal attraction because researchers mainly focused on this force. Multidimensional models of cohesion predominated in the 1980s and 1990s, the debate now focused on defining those dimensions. In addition to A. V. Carron's (1988) hierarchical model, several bidimensional models are summarized, including task and social cohesion, vertical and horizontal cohesion, belongingness and morale, and personal versus social attraction. Cohesion will continue to be a vital construct in research on groups and … (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of plant-based foods

Plant-based foods (PBF) are relevant and diversified sources of lipotropes, which are compounds preventing excess hepatic fat deposits. In a first study, we defined the lipotropic capacity (LC, %) of raw PBF as the means of 8 lipotrope densities (LD, mg/100 kcal), each expressed relative to that of a reference food ranking the highest considering its mean 8 LD ranks (LC(raw asparagus)=100%) (A. Fardet, J.-F. Martin and J. M. Chardigny, J. Food Comp. Anal., 2011, DOI: 10.1016/j.jfca.2011.1003.1013). We showed that vegetables appeared as the best source of lipotropes on a 100 kcal-basis compared to legumes, cereals, fruits and nuts. The main objective of this second study was to quantify the effect of processing on LD and LC of raw PBF based on lipotrope contents collected in a USDA (United State Department of Agriculture) database and the literature, i.e. betaine, choline, myo-inositol, methionine, magnesium, niacin, pantothenic acid and folate contents. Choline and betaine densities were not significantly affected by processing while methionine and lipotropic micronutrient densities were significantly decreased, especially for magnesium, pantothenate and folates. Myo-inositol density decreases were insignificant due to lower product number resulting from limited literature data. Lipotropic micronutrient densities were more affected by processing than other densities. Fermentations increased betaine (median change of +32%) and choline (+34%) densities. Canning and boiling vegetables increased choline densities (+26%). Globally, processing significantly reduced LC by ～20%, fermentations being less drastic (median change of -5%) than refining (-33%) and thermal treatments (-16%). More specifically, canning increased LC of beetroot (536 vs 390%) and common bean (40 vs 36%) as fermentation towards LC grape (14 vs 7% for wine). Results were then mainly discussed based on percentages of lipotrope content changes on a dry-weight basis. Results of this study also showed that the LC is quite a relevant index to estimate effect of processing on lipotropic potential of PBF.     

Update on optimized purification and characterization of natural milk allergens

Highly purified allergens namely cow's milk alpha-lactalbumin (ALA). (Bos d 4), beta-lactoglobulin (BLG) (Bos d 5) and casein (Bos d 8) and goat's milk casein were prepared from the raw milk from a single animal with a known genetic background. Consequently the natural isoforms are limited, constant and characterized. Purification included selective precipitations and chromatographical steps. Characterization of structure and allergenic activity assessment of milk allergens were carried out using physicochemical and immunochemical methods. Taken together data demonstrated the absence of impurities and of contamination by other milk allergens in each preparation. NMR and circular dichroism analyses confirmed the native conformation and proper folding of ALA and BLG and the expected absence of folding of bovine and caprine casein. Enzyme immuno assays confirmed the native conformation of BLG and the purity and immunoreactivity of all the proteins. The allergenic activity, e. g. the IgE binding capacity, of purified proteins was identical as that of those proteins when present in milk. The purified proteins also demonstrated the ability to provoke the degranulation of humanized rat basophilic leukaemia cells. All the data thus confirm the purity, identity, structural conformation and functionality of the prepared milk allergens.     

Influence of a metallic filler on polyurethane formation

The addition of metallic fillers is recognized to impart improvement of acoustic properties to polyurethane-based materials used for marine applications. The system under consideration was obtained by the reaction of a triisocyanateterminated prepolymer with 1,4-butanediol, in the presence of various concentrations of lead powder. With increasing lead content, gelation time is reduced and an Einstein-type law does not apply. The kinetics of the reaction were determined by Fourier transform infrared spectroscopy. Deviation from the classic second order is observed for the filled systems, and the higher the lead content, the more important the deviation is, showing undoubtedly the catalytic effect of the metallic powder.