Electrostatic emulsification of domestic and personal care products

A technique is described for producing high quality emulsions in a controllable and reproducible way. The dispersed liquid phase is atomized electrostatically, thus enabling particle size to be well below 10μm for wax solutions while at the same time maintaining a very narrow particle size distribution. The energy saving over conventional emulsification methods is considerable, amounting to up to 85% for one typical domestic care product.
Emulsification is achieved in a one-step process in a machine which essentially has no moving parts and requires no auxiliary air supply. In addition to the ability to create high quality emulsions, electrostatic atomization of the dispersed phase itself introduces a new and useful parameter, electrical conductivity, enabling greater flexibility in terms of ensuring emulsion stability. Even in conventional emulsifier systems, electrically charging the dispersed phase may have important implications which have not to date been fully appreciated.
Emulsification de produits de soins de la peau et de produits de ménage par une méthode électrostatique     

General adaptive scheme

In recent years, many different adaptive schemes have been developed. In addition to the development of specific algorithms, much work has also been done in developing a general complex algorithm for which other algorithms developed by specific approaches are special cases. This paper discusses one such algorithm and shows how it can be further generalized.     

Tectonic Gardens

The Tectonic Gardens initiative focuses on small, unremarkable, and often forgotten places adjacent to the lives of underserved people. Located in the boundary between architecture and landscape, these projects seek to create experiential delight out of small-scale design opportunities. Through the adaptive reuse and recycling of leftover urban space, Tectonic Gardens augment and enhance existing building infrastructures with new, primarily outdoor spaces that provide pragmatic functions, promote play, and exhibit a social and environmental conscience.     

Wheat Hardness: Time Required to Grind Wheat with the Brabender Automatic. Micro Hardness Tester

The Brabender automatic micro hardness tester was used to measure the time required to grind 4g of wheat. Effects of temperature and moisture were determined. Increasing temperature from 15 to 40°C generally decreased grinding time, but differentiation among samples was better at 15°C than at higher temperatures. Increasing moisture content increased the grinding time of soft wheat much more than it increased the grinding time of hard wheat. The tester can detect differences related to milling properties of hard wheats, hardness among some wheat classes and among some varieties representing a single class of wheat. The instrument can also be used to evaluate hardness of plant-breeders' samples, so that selections with extreme hardness or softness can be discarded, and to distinguish between hard and soft wheats in marketing channels.     

The stochastic interdependence of dynamic risk-sensitive decision rules

Certainty-equivalent decisions are risk neutral with respect to the uncertainty about outcomes. This paper examines risk-sensitive decisions which optimize a combination of the first two moments of a stochastic objective. These decisions are shown to be stochastically inseparable with respect to time, and cannot be fully optimized by recursive techniques such as dynamic programming. An example in economic planning shows that this inseparability property can have considerable significance in practice     

Composition of Guinea Keet Breast and Thigh Meat

Guinea keets, reared to 12 wk on a modified turkey starter and grower diet, were processed like broilers and thigh and breast meat samples analyzed. Proximate analysis for breast and thigh meat without skin was: dry matter 25.4 and 24.0%; protein 22.7 and 19.4%; hexane extractables 0.86 and 2.2%; and ash 1.06 and 1.05% respectively. Total cholesterol in breast meat was 40.6 mg/100g raw tissue, and 62.1 mg in the thigh. Also included were analyses for Na, K, Ca, Mg, P, thiamin, riboflavin, niacin, pantothenic acid and the fatty acid profiles of the meat and skin. Guinea meat was found to be lower in fat, sodium and cholesterol and higher in potassium, phosphorus, thiamin, riboflavin, niacin and vitamin B6 than broiler meat.