Theoretical Study of the Doping Effects of n-type and p-type Silicon on the Surface Plasmon Resonance Using a 2D Grating

Silicon - A theoretical study on the excitation of surface plasmon (SP) through a 2D doping silicon gratingis present. Both n- and p-type doping silicon were used. The doping effects of n -type and...     

Fatty acid profiles, antioxidant compounds and antiradical properties of Pinus halepensis Mill. cones and seeds

BACKGROUND: Pinus halepensis (Aleppo pine) is a widespread tree that can be found in both natural and urban environments. A discrimination study based on the antioxidant compounds, antioxidant capacity and fatty acid (FA) profile of P. halepensis cones (PHC) and seeds (PHS) was performed. RESULTS: The total amount of phenols was about 72‐fold higher in PHC extract than in PHS extract (P < 0.001). Anthocyanin and carotenoid contents were 10‐ and 12‐fold higher respectively in PHC extract. PHC and PHS extracts at a concentration of 1 mg mL^?1 differed significantly in free radical‐scavenging activity on 2,2‐diphenyl‐1‐picrylhydrazyl radical (DPPH^?) (86.65 vs 16.97%). PHC had higher antioxidant ability on 2,2′‐azino‐bis(3‐ethylbenzothialozine‐6‐sulfonic acid) radical cation (ABTS^?+) than PHS (EC₅₀ 0.368 vs 2.345 mg mL^?1). The FA profile of PHC oil revealed its richness in saturated FAs (41.5%) and high levels of trans FA isomers, with a predominance of trans,trans ‐linoleic acid (4.74%). However, polyunsaturated FAs in PHS oil represented more than 64% of total FAs. CONCLUSION: PHC showed important antioxidant activities as well as high levels of bioactive compounds. Thus PHC is a potential source of natural antioxidants that may afford several health benefits. However, the lipid extract of PHS seems to have more nutritional value as a polyunsaturated oil than that of PHC, which is high in saturated and trans FAs. Copyright © 2011 Society of Chemical Industry     

Multi-layer compression algorithm for 3D deformed mesh based on multi library wavelet neural network architecture

Multimedia Tools and Applications - We propose in this paper a 3D mesh compression algorithm for 3D deformation objects to facilitate the transmission of deformed object to another. This algorithm...     

Effects of different cooking methods on the mineral contents of wild and farmed sea bream (Sparus aurata)

The effects of different cooking methods (steaming, boiling, oven cooking, grilling, frying in olive oil, frying in soybean oil, frying in corn oil and frying in sunflower oil) on mineral contents (Ca, Mg, K, Na, Fe, Zn, Cu and Mn) of wild and farmed sea bream (Sparus aurata) were determined. The moisture rate decreased significantly (P < 0.05) after boiling, grilling, oven cooking and frying but remains stable after steaming. The fat content increased with different frying treatments. The Ca, Mg, Na, K and Zn contents of wild and farmed sea bream cooked by almost all methods significantly decreased (P < 0.05). The Cu content in grilled wild and farmed sea bream increased significantly (P < 0.05). Losses of mineral content in fried sea bream were higher than those of fish cooked by other methods. On comparing the raw and cooked fish, the results indicated that cooking had considerable effect on the mineral contents.     

Impulsive noise in UWB systems and its suppression

In this paper we investigate the robustness of mixed impulse radio and UWB-OFDM systems under impulsive noise being typical in UWB multiuser environments. We propose a new receiver structure suppressing iteratively the impulse noise without use of an adaptive clipper. Hence, the delicate problem of tracking a (sub)optimal threshold is avoided. The performance of this structure in comparison with a conventional UWB-OFDM receiver is illustrated.     

Volatile compounds and oxidative stability of Pinus halepensis Mill. seed oil under heating conditions

Heating conditions of Pinus halepensis seed oil were monitored to evaluate the effect of thermo‐oxidation processes on the bioactive compounds contained in the samples. The following parameters were monitored: ultra violet absorption at 232 and 270 nm, fatty acid composition, oxidative stability, antiradical activity and aromatic profiles. Under thermo‐oxidation process, trans fatty acids (TFA) increased and conjugated linoleic acid isomers appeared. The antiradical activity significantly decreased from 73.3% to 52.5% after 120 min of heating. Oxidative stability decreased (r = ?0.70). The volatile profile was heavily influenced by heating with the formation of new volatile compounds, such as the two isomers (E,Z)‐2,4‐decadienal and (E,E)‐2,4‐decadienal. α‐pinene, and the main terpene compound was very vulnerable to heating conditions. Despite its peculiar pleasant aroma and nutritional value, the P. halepensis seed oil should not be used for cooking. Indeed, under frying conditions, its antioxidant properties and oxidative stability are lost and potential toxic compounds, such as TFA and unsaturated aldehydes, are formed.