Mode competition in a high harmonic gyrotron

Non-linear theory is used to examine the limits on the maximum power that might be obtained from a high harmonic gyrotron. In particular, special attention is paid to the situation where the power is limited by mode competition from a nearby fundamental resonance. We find good qualitative agreement between theory and some observations made on a high harmonic gyrotron at Fukui University.     

Determination of α-bisabolol and d-panthenol in cosmetic products by gas chromatography

α-bisaboloi and d -panthenol are used in many cosmetic preparations, respectively, for their anti-inflammatory and regenerating properties. Their quantitative determination was an important element of their evaluation in these emulsions. Their concentration has been determined by gas chromatographic techniques, using a flame ionization detector. In both cases, the internal standards have been chosen for their compatibility with the analysis of extracted substances.
Owing to the complexity of the cosmetic formulations, a preliminary extraction of α-bisabolol and d -panthenol was necessary. For the two substances the preparative separation was based on a liquid–liquid extraction. After dissolving the emulsion in methanol and diluting it with an aqueous buffer solution α-bisabolol was then extracted by ethyl acetate and d -panthenol by ethyl formate.     

The near field of an antenna surrounded by a dielectric with two teeth

The near field of an antenna surrounded by a dielectric with two teeth is studied when the ambient medium is dissipative. We use the continuity of radial power flux and the boundary conditions at each interface, but not near the discontinuity, to express this field.     

不同电解质溶液及其离子浓度和pH值对改性微滤膜流动电势的影响(英文)

采用商品级α-Al2O3微滤膜.由均质共沉淀法制备了TiO2改性α-Al2O3微滤膜.研究了不同的电解质溶液、溶液的离子浓度和pH值对TiO2 改性的α-Al2O3微滤膜流动电势的影响规律.结果表明:对于NaCl溶液,膜流动电势随溶液离子浓度的增大向降低,其等电点在4.3左右:随着溶液的pH值由3增加到10.膜流动电势由值逐渐变为负值.而对于FeSO4,CaSO4,Na2SO4,NaCl和CaCl2溶液,当溶液的离子浓度固定时,膜流动 电势则随溶液的电导率的增加而降低.     

Focused ion beam-scanning electron microscope: exploring large volumes of atherosclerotic tissue

Atherogenesis is a pathological condition in which changes in the ultrastructure and in the localization of proteins occur within the vasculature during all stages of the disease. To gain insight in those changes, high-resolution imaging is necessary. Some of these changes will only be present in a small number of cells, positioned in a 'sea' of non-affected cells. To localize this relatively small number of cells, there is a need to first navigate through a large area of the sample and subsequently zoom in onto the area of interest. This approach enables the study of specific cells within their in vivo environment and enables the study of (possible) interactions of these cells with their surrounding cells/environment. The study of a sample in a correlative way using light and electron microscopy is a promising approach to achieve this; however, it is very laborious and additional ultrastructural techniques might be very valuable to find the places of interest.
In this report we show that the focused ion beam-scanning electron microscope is a powerful tool to study biological specimens in a correlative way. With this microscope one can scan for the area of interest at low magnification, in this case the atherosclerotic plaque, and subsequently zoom in, for further analysis on an ultrastructural level, rendering valuable and detailed two- and three-dimensional information of, in this case, the endothelial cells and the vessel wall. Moreover, in combination with pre-embedment labelling of surface exposed antigens, the method allows insight into the 3D distribution of these markers.     

Project ExCEL: Web‐based Scanning Electron Microscopy for K‐12 Education

Project ExCEL (Extended Classroom for Enhanced Learning) brings the capabilities of scanning electron microscopy (SEM) into classrooms. University and industry personnel, working together, have developed a web‐based interface to allow schools to control a modern SEM. The interface allows a user control of the operating parameters of the microscope, stage movement, and chemical analysis. Such total control is not available on any other system. Since Iowa State University (ISU) pioneered the idea of remote SEM for education, researchers have learned that providing teachers access to sophisticated equipment does not ensure that it will be used. Teachers are busy, and structured curriculums are not conducive for incorporating the SEM into classes. A lack of teacher knowledge of SEMs also discourages their use. To overcome these problems, College of Engineering and College of Education faculty are working together to train future teachers in the SEM. The web‐based SEM is being used in education courses, and selected students (who receive additional training) prepare lesson plans and present their work to the class. In‐service teachers receive instruction in the web‐based SEM through workshops. By using this integrated approach, all science teachers in Iowa will eventually gain the confidence to use the SEM in their classrooms.     

基于商用坐标测量机的3D微纳米计量

以测量精度为1μm的商用坐标测量机（CMM）为基础,构建了测量范围为25mm×40mm×25mm、测量不确定度约为O．15μm的PTB微纳米专用坐标测量机．研究了CMM的运动控制系统、恒温室的空调系统以及CMM的被动隔振系统等对测量结果的影响．由测量结果可以看出,CMM的运动控制系统产生的噪声水平约为其他误差源的2倍．通过FFT运算,发现未优化系统的短时最大漂移量发生频率为750Hz,对应为运动控制的工作频率．文中还介绍了测量力为1州光纤探针的测量原理,并给出了对2．5mm短轴的测量结果．     

Ascorbic Acid and 5-Methyltetrahyclrofolate Losses in Vegetables with Cook/Chill or Cook/Hot-Hold Foodservice Systems

The percent retention of vitamin C and 5-methyltetrahydrofolate in seven cooked vegetables was analyzed using HPLC and compared in simulated cook/chill vs cook/hot-hold hospital foodservices. Retention of vitamins after conduction and infra-red reheating was investigated. Vegetables reheated after one day of chilled storage had greater losses of both vitamins compared to those held at 72°C for 30 min, but better vitamin retention than vegetables held hot 2 hr. There was no significant difference in nutrient retention due to method of reheating. If warm-holding is restricted to < 90 min, vitamin retention in vegetables is likely to be higher in a cook/hot-hold foodservice than with a cook/chill system.