Monte Carlo Simulation of Massive Absorbers for Cryogenic Calorimeters

There is a growing interest in cryogenic calorimeters with macroscopic absorbers for applications such as dark matter direct detection and rare event search experiments. The physics of energy transport in calorimeters with absorber masses exceeding several grams is made complex by the anisotropic nature of the absorber crystals as well as the changing mean free paths as phonons decay to progressively lower energies. We present a Monte Carlo model capable of simulating anisotropic phonon transport in cryogenic crystals. We have initiated the validation process and discuss the level of agreement between our simulation and experimental results reported in the literature, focusing on heat pulse propagation in germanium. The simulation framework is implemented using Geant4, a toolkit originally developed for high-energy physics Monte Carlo simulations. Geant4 has also been used for nuclear and accelerator physics, and applications in medical and space sciences. We believe that our current work may open up new avenues for applications in material science and condensed matter physics.     

关于杂化弦的全纯几何(Ⅰ)

杂化弦的共形不变性和超共形不变性可用圈和超圈的微分同胚群 DiffS~1和Super-DiffS~1描述.基圈的重参数化形成商空间 M=DiffS~1/S~1和N=Super—DiffS~1/S~1.它们是无限维的 Kahler 流形和超 Kahler 流形.本文研究这些无限维流形的全纯几何.用陪集空间的技术讨论了它们的辛结构,通过在 M 和 N 上引入全纯坐标和夏结构我们计算了在原点邻域内的 Killing 矢量,给出了 M 和 N 上的Riemann 度规.这些结果在研究杂化弦的共形反常时有用.     

Communicating expressiveness and affect in multimodal interactive systems

Multisensory integrated expressive environments is a framework for mixed reality applications in the performing arts such as interactive dance, music, or video installations. MIEEs address the expressive aspects of nonverbal human communication. We present the multilayer conceptual framework of MIEEs, algorithms for expressive content analysis and processing, and MIEEs-based art applications.     

Surface activity, film formation, and emulsifying properties of milk proteins

This overview indicates that simple, reliable standardized methods for measuring emulsifying activity and for determining ES are not yet available. One of the major shortcomings of most of the current methods is the inability to detect very small fat globules (less than 0.5 micron), which may be very important in stable emulsions. Several of the methods are time consuming and destructive. To minimize the time required to evaluate emulsions, techniques that monitor instability under the influence of accelerated aging (increased temperature and gravitational field) have been used with varying degrees of success. These methods, e.g., centrifugation, are useful, but processes occurring during centrifugation or heating may not be characteristic of those occurring in a stored emulsion. Generally, there is no method that simultaneously determines changes in emulsions due to the aggregation coalescence, flocculation, creaming, of the droplets and/or oiling off. No single criterion of emulsion instability is sufficient to characterize all the changes occurring in the system. A nonintrusive technique that can monitor dynamic changes in emulsions is needed. Ideally, it should be simple, rapid, inexpensive, and applicable to both diluted and concentrated emulsions. Scientists must continue research to develop such a standard universal method for determining ES, because data from different laboratories cannot currently be validly compared. Reliable methods are also required to elucidate relationships between the physical properties of proteins as emulsifiers and their performance in food emulsions. There is a need for opportunities for systematic research to determine the interfacial behavior of food emulsifiers, particularly food proteins. Research to describe the kinetics and thermodynamics of adsorption at an interface, the extent of unfolding, the degree of packing and polypeptide interactions in an interface during film formation, and information concerning the physical and mechanical properties of interfacial films is needed to describe emulsifying behavior of different proteins. The effects of components in the continuous and discontinuous phase, parameters of manufacture, and interactions between different types of surface-active materials that occur in food need to be studied.     

Noise analysis of a first-order thermal ΣΔ architecture for convective accelerometers

This paper presents the study of an original closed-loop conditioning approach for fully-integrated convective inertial sensors. The method is applied to an accelerometer manufactured on a standard CMOS technology using an auto-aligned bulk etching step. Using the thermal properties of the sensor, a first order sigma-delta modulator is built. This “electro-physical” modulator realizes an analog-to-digital conversion of the acceleration signal. Besides, the feedback mode of operation improves the sensor overall performance.     

Microinvasive carcinoma of the cervix

3-Deacetoxy-7-(alpha-amino-1-cyclohexenylacetoamido) cephalosporanic acid (SCE-100) was compared to cephalexin with respect to absorption, tissue distribution, and urinary and biliary excretion in mice, rats, rabbits and dogs. The absorption of SCE-100 after oral administration is generally slower than that of cephalexin, but its disappearance from blood and tissues is delayed. The concentration of SCE-100 in the liver is distinctly higher than that of cephalexin. These properties of SCE-100 are most clearly manifested in rats. There is no significant difference in urinary excretion of the two cephalosporins in rabbits and dogs, while in rabbits, biliary excretion of SCE-100 is more intensive than that of cephalexin.     

Comparative study of the protein patterns of some rapeseed (Brassica napus L.) varieties by means of polyacrylamide gel electrophoresis and high-performance liquid chromatography

Seven rapeseed varieties were characterized by investigation of the patterns of buffer soluble proteins using polyacrylamide gel electrophoresis and high-performance liquid chromatography (size-exclusion and cation-exchange chromatography). Most pronounced differences were found in proteins not belonging to 12 S and 2 S storage proteins having presumably metabolic functions. Quantitative variations dominate within the low molecular mass 2 S storage proteins.     

Hand-assisted laparoscopic splenectomy for hydatid cyst

Splenic hydatidosis is a rare condition. We performed a hand-assisted laparoscopic splenectomy for a large hydatid cyst localized in the center of the spleen. We discuss the advantages of the "helping hand."