Corrections for altimeter low-level processing at the Earth Observation Data Centre

Many corrections are required to turn the echo time delay measured by a satellite radar altimeter firstly into a range measurement and then into a surface height measurement. This paper describes the instrumental, satellite, atmospheric and surface corrections supplied with the ERS-1 Waveform Product available from the U.K. Earth Observation Data Centre. The mathematical and physical basis for the corrections, and the algorithms used to drive them, are described, together with an assessment of the associated errors.     

The Fate of Heavy Metals in Pilot-Plant Scale Upflow Sludge-Blanket Clarifiers

T he R emoval of heavy metals and aluminium residuals during upflow sludge-blanket clarification was investigated using a pilot-plant system. Pilot units treating predosed raw water on site were assessed for sludge-blanket formation and stabilization, and were found to produce clarified water of a comparable quality to the main works units after the start-up and stabilization periods were complete. The heavy metals Cr, Fe, Mn, and Ni were the only heavy metals detectable at the investigation site and these occurred at concentrations well below guidelines values for potable abstraction and supply.
Mean removals of Fe, Mn, Cr, and Ni were about 98, 89, 51, and 30 per cent respectively, during steady-state operation, and Fe, Mn, and Cr all displayed reduced removals during transient changes in surface load, whereas Ni removal appeared to be relatively independent. Aluminium residuals derived from the dosed alum coagulant also showed decreases in removal from about 83 per cent during steady-state operation to between 40 and 50 per cent during transient experiments.     

Temperature Effect on Binding of Volatile Flavor Compounds to Soy Protein in Aqueous Model Systems

The thermodynamics of binding was determined for soybean glycinin and β-conglycinin and flavor ligands butanal, pentanal, hexanal, octanal, 2- and 3-hexanone, 2- and 5-nonanone, hexanol, and hexane. Hexane had affinity for these proteins only at 5^oC. Affinities of binding for all flavor ligands were greater for glycinin than β-conglycinin. Affinity for aldehydes increased with increasing chain length for glycinin, but remained constant for β-conglycinin. ΔG^o, ΔH^o, and ΔS^o for binding were determined. ΔG^o was negative for all ligands and ranged from ?1.74 to ?4.16 Kcal/mol. All enthalpies of binding were positive except butanal and hexanol. Change in free energy of binding per CH₂ in homologous aldehydes was greater for glycinin than β-conglycinin.     

EXPERIMENTAL AND CORRELATIONAL STUDIES OF THE FEAR OF DEATH.

THE TECHNIQUES USED TO MEASURE THE FEAR OF DEATH ARE REVIEWED. THE EFFECTS OF DEMOGRAPHIC VARIABLES AND PERSONAL CHARACTERISTICS ARE DISCUSSED, AND THE LACK OF CONSISTENCY IN THE DIFFERENT STUDIES IS ATTRIBUTED TO LACK OF ATTENTION TO THE CONSISTENCY AND THE VALIDITY OF THE MEASURING INSTRUMENTS AND A FAILURE TO DETERMINE WHETHER THE DIFFERENT TECHNIQUES ARE ASSESSING THE SAME DIMENSION. THE CHOICE OF VARIABLES IS CRITICIZED FOR A LACK OF RELEVANCE TO THE GENESIS OF THE FEAR OF DEATH. (58 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Dried Soy Tofu Powder Effects on Frankfurters and Pork Sausage Patties

Regular frankfurters treated with tofu powder had decreased fat with no significant differences in color, texture, or overall acceptability compared to a control by sensory analysis. Lean frankfurters with tofu powder had lower moisture and color, better texture, and overall acceptability with no flavor differences from controls. Except for fracturability, there were no differences in texture-related parameters by Texture Profile Analysis (TPA) between regular and control frankfurters but treated lean frankfurters had improved texture. Lean pork sausages treated with tofu powder were lower in fat, higher in protein, and moisture with no differences in sensory attributes compared to controls.     

Lead in wine: a case study on two varieties at two wineries in South Australia

Sources of lead in wine were inferred from systematic assay of grapes must and wine, during winemaking. Two Australian wineries were monitored during the 1994 vintage with respect to vinification of Riesling and Shiraz. Juice and wine samples were collected at several process stages from crushing through to bottling, and were analysed for their total lead concentration by graphite furnace atomic absorption spectrometry. Selected samples were subsequently analysed for lead isotope ratio (fingerprinting method) to infer possible sources of lead in samples. Lead concentration in fermenting must was found to vary during vinification. In particular, lead concentration increased significantly in open-top vessels, in holding bins and during pressing. Juice and wine stored in concrete or waxed wood also had a significantly higher concentration of lead compared to juice or wine stored in stainless steel. Moreover, fining with bentonite or filtering with diatomaceous earth contributed further to final lead concentration, while fermentation, both primary and secondary, removed lead Overall, wines processed via these different systems still contained only traces of lead, and generally less than 30 μg/L (30 micrograms per litre). These trace levels are of no concern to human health when such wines are consumed in moderation.     

Microstructural analysis of Pd/Pt/Au/Pd ohmic contacts to InGaP/GaAs

Microstructural evolution during the annealing of Pd/Pt/Au/Pd p-ohmic contacts (with and without a thin layer of Zn) to InGaP/GaAs HBTs has been studied using transmission electron microscopy (TEM). Metal layers were deposited by electron beam evaporation directly onto the InGaP emitter layer with the intention of consuming the InGaP during annealing to contact the heavily C-doped p-type GaAs (3×10¹⁹ cm⁻³) base layer below. Initial reaction between Pd and Pt and InGaP formed a five-component amorphous layer (Pd, Pt, In, Ga and P), which crystallized to (Pt_xPd_1−x)5(In_yGa_1−y)P (0≤x, y≤1) at the interface between Pt and the amorphous layer. Annealing at temperatures ≥415°C caused complete decomposition of the InGaP and partial decomposition of the GaAs base layer, producing a contact consisting of (Pt_xPd_1−x)5(In_yGa_1−y)P, PtAs₂ and PdGa. The attainment of low contact resistances did not depend on the presence of Zn. Minimum values of 0.10−0.12 Ω mm were achieved after annealing at 415–440°C for contacts both with and without Zn. This revised version was published online in July 2006 with corrections to the Cover Date.     

The Organization of Product Development

This paper develops a critical perspective on the theory underlyingcontemporary product development practice. It contrasts whatis today the dominant approach to design and product development,an approach that is analytical and problem-oriented, with analternative approach that is interpretative and process-oriented.The interpretative approach views product development as enteringinto an ongoing process in which people are already engaged.It sees the interactions between the different communities involvedin product development as a set of ongoing conversations. Itsuggests the need for a set of conceptual tools for managingthis process which are quite distinct from those associatedwith the analytical approach.     

Design of two-input one-output compensators to achieve asymptotic tracking

A procedure for designing two-input one-output compensators to achieve asymptotic tracking of a class of reference signals is presented. It is shown that if no mode of the reference signal is a transmission zero of the plant, the design is always possible. The design consists of two steps: stabilization and tracking.