Bernoulli Theorem, Minimum Specific Energy, and Water Wave Celerity in Open-Channel Flow

One basic principle of fluid mechanics used to resolve practical problems in hydraulic engineering is the Bernoulli theorem along a streamline, deduced from the work-energy form of the Euler equation along a streamline. Some confusion exists about the applicability of the Bernoulli theorem and its generalization to open-channel hydraulics. In the present work, a detailed analysis of the Bernoulli theorem and its extension to flow in open channels are developed. The generalized depth-averaged Bernoulli theorem is proposed and it has been proved that the depth-averaged specific energy reaches a minimum in converging accelerating free surface flow over weirs and flumes. Further, in general, a channel control with minimum specific energy in curvilinear flow is not isolated from water waves, as customary state in open-channel hydraulics.     

Stigma and barriers to care in soldiers postcombat.

The present study examined the effects of leadership and unit cohesion on mental health stigma and perceived barriers to care. A sample of 680 soldiers from combat support units were surveyed 3 months after their return from combat operations in Iraq. The survey included scales on psychological symptoms and perceptions of leader behaviors and unit cohesion, as well as items assessing stigma and barriers to care. The sample was used to test the independent and interactive effects of leadership and unit cohesion on soldiers’ perceptions of stigma and barriers to care. Analyses yielded significant interaction effects between leadership and cohesion in predicting stigma and barriers to care, while controlling for the effects of mental health symptoms. Soldiers who rated their leaders more highly and who reported higher unit cohesion also reported lower scores on both stigma and perceived barriers to care. Thus, positive leadership and unit cohesion can reduce perceptions of stigma and barriers to care, even after accounting for the relationship between mental health symptoms and these outcomes. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Flexible joints control: A minimum-time feed-forward technique

The paper proposes a linear programming approach to the feed-forward minimum-time control of flexible joints. Taking into account both input and output constraints, the optimal bang–bang control is computed by discretizing a continuous-time joint model and by solving a sequence of linear programming feasibility problems. The resulting joint motion is a smooth rest-to-rest motion without oscillations. Theoretical analysis is presented and proof of convergence is given. Experimental results illustrate the proposed open-loop technique. Comparisons are made with inversion-based techniques.     

Semibatch and continuous fructooligosaccharides production by Aspergillus sp. N74 in a mechanically agitated airlift reactor

BACKGROUND: Fructooligosaccharides are important sweeteners produced by sucrose biotransformation. Although fructooligosccharides production has been reported widely, most studies have been carried out at laboratory level. This study evaluates semibatch and continuous fructooligosaccharides production by Aspergillus sp. N74 at bench scale in a mechanically agitated airlift. RESULTS: Sucrose biotransformation to fructooligosaccharides was carried out with biomass harvested after 24 or 48 h of culture. For 6.21 ± 0.33 or 9.66 ± 0.62 g biomass dry weight L⁻¹, the highest FOS yields were obtained at batch operating 62.1 and 66.4% after 26 or 6 h of reaction, respectively. Reduction in fructooligosaccharides yield was observed for both biomass concentrations at semibatch operating, while a comparable yield was obtained during continuous operating (62.1% for 6.21 ± 0.33 g L⁻¹ and a dilution rate 0.016 s⁻¹, and 62.8% for 9.66 ± 0.62 g L⁻¹ and a dilution rate 0.032 s⁻¹). Nevertheless, 1‐kestose formation was favored with biomass harvested after 24 h under any operating mode. CONCLUSION: Biomass concentration, reaction time and operating mode have a notable effect on fructooligosaccharides yield and composition. 1‐kestose, the most valuable fructooligosaccharide, was obtained in greatest proportion at a biomass concentration 6.21 ± 0.33 g L⁻¹. Under the different operating modes, Aspergillus sp. N74 mycelia and the reactor described are presented as a feasible alternative for scaling up fructooligosaccharides production. Copyright © 2008 Society of Chemical Industry     

SELECTION OF MULTICOMPONENT BATCH DISTILLATION SEQUENCES

As in continuous distillation systems, the design of batch distillation begins with the selection of a sequence of separations. This paper considers the usual case where the column processes multicom-ponent mixtures with the recycle of intermediate cuts. It is proved that this cyclic operation does converge to a “steady state” balance. This permits to model batch distillation with recycle as a function of the steady state variables, i.e. without the need of successive simulations to obtain the steady state. Furthermore, we use simplified analytical models which permit a quick approximation to the optimal design of a given sequence, thus aiding the designer in the screening of alternative separation sequences, to preselect one, or a small set of good sequences.     

A dimensional reduction approach to modulate the core ruminal microbiome associated with methane emissions via selective breeding

The rumen is a complex microbial system of substantial importance in terms of greenhouse gas emissions and feed efficiency. This study proposes combining metagenomic and host genomic data for selective breeding of the cow hologenome toward reduced methane emissions. We analyzed nanopore long reads from the rumen metagenome of 437 Holstein cows from 14 commercial herds in 4 northern regions in Spain. After filtering, data were treated as compositional. The large complexity of the rumen microbiota was aggregated, through principal component analysis (PCA), into few principal components (PC) that were used as proxies of the core metagenome. The PCA allowed us to condense the huge and fuzzy taxonomical and functional information from the metagenome into a few PC. Bivariate animal models were applied using these PC and methane production as phenotypes. The variability condensed in these PC is controlled by the cow genome, with heritability estimates for the first PC of ~0.30 at all taxonomic levels, with a large probability (>83%) of the posterior distribution being >0.20 and with the 95% highest posterior density interval (95%HPD) not containing zero. Most genetic correlation estimates between PC1 and methane were large (≥0.70), with most of the posterior distribution (>82%) being >0.50 and with its 95%HPD not containing zero. Enteric methane production was positively associated with relative abundance of eukaryotes (protozoa and fungi) through the first component of the PCA at phylum, class, order, family, and genus. Nanopore long reads allowed the characterization of the core rumen metagenome using whole-metagenome sequencing, and the purposed aggregated variables could be used in animal breeding programs to reduce methane emissions in future generations.     

Rheological properties of rennet casein-whey protein gels prepared at different mixing speeds

The rheological properties at small (oscillatory shear) and large (uniaxial compression) deformations of heat-induced gels (80 °C for 20 min, pH 7.3) containing 25% rennet casein (RCN), 2.5% disodium phosphate and 0%, 2.3% or 6.3% of whey protein isolate (WPI) were measured for samples cooked in a torque-rheometer at mixing speeds within a range of 20–200 rpm (shear rates: ∼15–230 s⁻¹). In addition, microstructure analyses were performed, separately staining RCN and WPI, by Confocal Scanning Laser Microscopy (CSLM). Both small and large deformation tests indicated that increasing addition of WPI prior to the cooking process of RCN resulted in gels exhibiting higher storage and deformability moduli than WPI-free samples. Increasing shear rates during cooking also affected the rheological properties of RCN–WPI gels, and stronger gels were formed as the shear rate during cooking was increased. Despite the data dispersion among replicates, the effect of shear rate on gel strength were evident for RCN gels with 6.3% WPI and relatively clear for gels with 2.3% WPI; however, the trend was uncertain for WPI-free RCN gels. Possible explanations for this observation are that when increasing WPI levels in the presence of RCN and heat, disulfide-thiol exchange reactions between denatured WPI and κ-casein (κ-CN) are increased and possibly promoted by shear rate, resulting in stronger and more cross-linked gel structure. CSLM results were not conclusive to support this hypothesis.     

Effects of Long-term Storage on Sensory and Nutritional Quality of Rolled Oats

Sixteen samples of regular and quick‐cooking rolled oats stored up to 28 y in a reduced oxygen atmosphere in nr 10 cans at ambient temperatures were analyzed for sensory and nutritional quality. A consumer panel evaluated aroma, texture, flavor, aftertaste, and overall acceptability using a 9‐point hedonic scale. Hedonic scores varied from 4.8 to 6.7. Although there was a loss of sensory quality in samples over time, all samples were considered acceptable by at least 3/4 of panelists for use in an emergency. Vitamin B₁ amounts ranged from 2.7 to 6.6 μg/g and were highest in some older samples. Vitamin E amounts ranged from 1.3 to 37.8 μg/g and were negatively correlated with headspace hexanal levels. Rolled oats can be included in long‐term food storage regimens because of their sensory and nutritional stability when properly packaged and stored.     

Removing gluconic acid by using different treatments with a Schizosaccharomyces pombe mutant: Effect on fermentation byproducts

Three different treatments involving inoculation with Schizosaccharomyces pombe YGS-5 and Saccharomyces cerevisiae G1 strains were tested with a view to reducing the amount of gluconic acid in synthetic medium. The treatments involved (a) simultaneous inoculation with S. cerevisiae and S. pombe (SpSc); (b) depletion of gluconic acid with S. pombe and subsequent inoculation with S. cerevisiae following removal of S. pombe from the medium (Sp − Sp + Sc); and (c) as (b) but without removing S. pombe from the medium (Sp + Sc). The results thus obtained were compared with those for a control treatment involving fermentation with S. cerevisiae alone (Sc). The amounts of volatile compounds quantified in the fermented media were similar with the treatments where gluconic acid was previously depleted (viz.Sp − Sp + Sc and Sp + Sc). Amino acids were used in large amounts by S. pombe during removal of gluconic acid; this affected subsequent fermentation by S. cerevisiae and the formation of byproducts. Based on the gluconic acid uptake, fermentation kinetics, volatile composition and absence of off-flavours in the fermented media, both treatments (Sp − Sp + Sc and Sp + Sc) can be effectively used in winemaking processes to remove gluconic acid from must prior to fermentation.