A two-axis magnetometer using a single magnetic tunnel junction

Based on a qualitative study of the Stoner-Wohlfarth model, we point out that driving a magnetic tunnel junction (MTJ) with an alternative two-dimensional magnetic field allows to measure simultaneously two components of an external magnetic field. Only one single MTJ without a pinning layer is needed to measure both components of a magnetic field parallel to the junction plane. The response of the magnetometer does not depend on the resistance of the junction or the amplitude of its variations. A prototype has been manufactured and encouraging experimental results are presented. Sensitivities higher than 500 V/T and a noise level of 2 /spl mu/T//spl radic/Hz are reported.     

CMOS Microsystem Front-End for MicroTesla Resolution Magnetic Field Measurement

In this paper we discuss the conception and performances of a monolithic microsystem for magnetic field measurement built in standard 0.6 m CMOS technology. It is shown that 5.2 microTesla resolution over 1 kHz bandwidth (5 Hz to 1 kHz) can be achieved by combining a particular Hall effect based sensing device and appropriate analog conditioning electronics. The study focuses on the methods used to drive up the sensor's sensitivity and to drive down the system's noise level in order to achieve the above-mentioned resolution. A specific circuitry is proposed for biasing the sensor.     

Laser-induced breakdown spectroscopy of composite samples: comparison of advanced chemometrics methods

Laser-induced breakdown spectroscopy is used to measure chromium concentration in soil samples. A comparison is carried out between the calibration curve method and two chemometrics techniques: partial least-squares regression and neural networks. The three quantitative techniques are evaluated in terms of prediction accuracy, prediction precision, and limit of detection. The influence of several parameters specific to each method is studied in detail, as well as the effect of different pretreatments of the spectra. Neural networks are shown to correctly model nonlinear effects due to self-absorption in the plasma and to provide the best results. Subsequently, principal components analysis is used for classifying spectra from two different soils. Then simultaneous prediction of chromium concentration in the two matrixes is successfully performed through partial least-squares regression and neural networks.     

Short communication: impact of pH and temperature on the acidifying activity of Carnobacterium maltaromaticum

The acidifying activity of Carnobacterium maltaromaticum LMA28, a strain isolated from French soft cheese, was studied in trypticase soy broth with yeast extract (TSB-YE) medium and in milk. In TSB-YE supplemented with lactose, glucose, or galactose, lactose and glucose were metabolized with a maximum growth rate of 0.32 h⁻¹ and galactose was not metabolized. During hydrolysis of lactose, the galactose moiety was not excreted. The major product was l(+) lactic acid, with no significant difference in the lactic acid yield. Glucose was not completely metabolized because cell growth stopped when pH values reached an average of 5.0. In sterilized UHT milk, the addition of 1 g/L of YE enhanced its coagulation. Compared with commercial starter lactic acid bacteria such as Lactococcus lactis DSMZ 20481 or Streptococcus thermophilus INRA 302, Carnobacterium maltaromaticum LMA 28 was shown to be a slow acidifying strain. However, in spite of this weak acidifying ability, C. maltaromaticum LMA 28 can sustain low pH values in coculture with Lc. lactis DSMZ 20481 or S. thermophilus INRA 302. The individual and interactive effects of initial pH values (5.2 to 8.0) and incubation temperatures (23 to 37°C) on acidifying activity were studied by response surface methodology. The 3 strains displayed different behaviors depending on pH and temperature. The psychrotrophic lactic acid strain C. maltaromaticum LMA 28 was able to grow at alkaline pH values and during storage conditions. It could be used as a potential ripening flora in soft cheese.     

Antimicrobial activity of torilin isolated from Torilis japonica fruit against Bacillus subtilis

ABSTRACT:  Torilis japonica fruit has been used in therapeutic antimicrobial treatments in Korea and China since ancient times, but there is still little information on the mechanism underlying this activity. We found that the ethanol extract of T. japonica fruit showed excellent antimicrobial activity against Bacillus subtilis ATCC 6633 spores and vegetative cells. The crude ethanol extract (75%) reduced the spore concentration by 3 log cycles and the vegetative cell concentration to lower than the detection level (reduction in spore concentration by more than 6 orders of magnitude) at a concentration of 1% (w/v). The ethanol extract of T. japonica fruit was fractionated into n -hexane (H) and a water layer. The active antimicrobial compound was isolated and purified from the hexane layer, and identified as torilin (5-[1-(acetyloxy)-1-methylethyl]-3,8-dimethyl-2-oxo-1,2,4,5,6,7,8,8a-octa-hydroazulen-6-yl(2 E )-2-methylbut-2-enoate; C₂₂H₃₂O₅). Torilin immediately reduced vegetative cells counts by 5 to 6 orders of magnitude, and reduced spores counts by 1 order of magnitude. The integrity of structures such as the inner, middle, and outer layers of the coat and the cortex, protoplast membrane, and core are vital to spores. Torilin functions as a surfactant with hydrophilic and hydrophobic properties related to denaturalization of various proteins. The distortion of coat proteins due to direct binding polar groups of spore coats with hydrophilic groups of torilin may be responsible for the observed rapid inactivation of bacterial spores.     

Textural properties of gelling system of low-methoxy pectins produced by demethoxylating reaction of pectin methyl esterase

ABSTRACT:  After deesterification of commercial pectins with a pectin methyl esterase (PME), their gelling properties were characterized using instrumental texture analysis. The final degree of esterification (DE) of the high- and low-methoxy pectins reached approximately 6% after the PME treatment, while deesterification of low-methoxy amidated pectin stopped at 18% DE. Furthermore, DE of high-methoxy pectin was tailored to be 40%, which is equivalent to the DE of commercial low-methoxy pectin. As a result, significant changes in molecular weight (Mw) distribution were observed in the PME-treated pectins. The texture profile analysis showed that PME modification drastically increased hardness, gumminess, and chewiness, while decreasing cohesiveness and adhesiveness of the pectin gels ( P < 0.05). The pectin gel with relatively high peak molecular weight (Mp, 3.5 × 10⁵) and low DE (6), which was produced from high-methoxy pectin, exhibited the greatest hardness, gumminess, chewiness, and resilience. The hardness of low-methoxy amidated pectin increased over 300% after PME deesterification, suggesting that the effects of amide substitution could be reinforced when DE is even lower. The partial least square regression analysis indicated that the Mw and DE of the pectin molecule are the most crucial factors for hardness, chewiness, gumminess, and resilience of gel matrix.     

CYCLIC MECHANICAL BEHAVIOR AND MICROSTRUCTURE OF A 12Cr-Mo-V MARTENSITIC STAINLESS STEEL

Abstract— The low cycle fatigue properties of a 12Cr-IMo-V martensitic stainless steel are investigated at room temperature and correlated with its microstructure. The mechanical test results show that the behavior of this steel depends on the applied strain level. The SEM and TEM studies bring out the role of ferrite islands embedded in a tempered martensite lath matrix. Plastic deformation is essentially accommodated by ferrite; this results in extrusion formation on the surface specimen and a cellular dislocation structure. When the strain level is high, it requires a greater contribution of the tempered martensite, ferrite alone being unable to accomplish all the plastic deformation.     

An optimal arc consistency algorithm for a particular case of sequence constraint

The AtMostSeqCard constraint is the conjunction of a cardinality constraint on a sequence of n variables and of n???q?+?1 constraints AtMost u on each subsequence of size q. This constraint is useful in car-sequencing and crew-rostering problems. In van Hoeve et al. (Constraints 14(2):273–292, 2009), two algorithms designed for the AmongSeq constraint were adapted to this constraint with an O(2 ^q n) and O(n ³) worst case time complexity, respectively. In Maher et al. (2008), another algorithm similarly adaptable to filter the AtMostSeqCard constraint with a time complexity of O(n ²) was proposed. In this paper, we introduce an algorithm for achieving arc consistency on the AtMostSeqCard constraint with an O(n) (hence optimal) worst case time complexity. Next, we show that this algorithm can be easily modified to achieve arc consistency on some extensions of this constraint. In particular, the conjunction of a set of m AtMostSeqCard constraints sharing the same scope can be filtered in O(nm). We then empirically study the efficiency of our propagator on instances of the car-sequencing and crew-rostering problems.     

Agglomeration of durum wheat semolina: Thermodynamic approaches for hydration properties measurements

In the manufacturing process of pasta or couscous, durum wheat semolina agglomeration comprises successive steps, in particular a wetting and hydration stage. In this step, interactions between water molecules and semolina grains contribute to the agglomeration properties. Hydration properties of semolina have been recognised to play an important role in agglomeration.The hydration properties of semolina have been characterised using various methods which can be divided into 2 groups according to the water addition: liquid or vapour. Several parameters can be used to describe hydration properties and hydration mechanisms, such as: water sorption capacity, hydration kinetics, diffusion of water within the solid (swelling, dissolution, solid-water affinity and thermodynamic properties).In this study, sorption isotherms and diffusion coefficients have been determined by gravimetric method in specific conditions. The immersion enthalpy of the semolina and its main sub-components, starch and gluten have been measured by mixing micro-calorimetry. Hydration thermodynamic properties, Gibbs free energy, enthalpy and entropy, were calculated from these experimental data. It was found that hydration by vapour or liquid water is an exothermic reaction.The determined diffusion coefficient was used to estimate the stabilisation time of water within the solid. Being high at low relative humidity, the diffusion coefficient decreases during progressive saturation of solid sites. Sorption energy and solid-water affinity yield information about the type of interaction between water molecules and solid sites. The drop in the sorption energy during the increase in water content can be attributed to a decrease in solid-water interactions. The hydration energy of durum wheat semolina in vapour or liquid water was found to be low. This corresponds to the energy input needed to generate contact between water and grain surface and for mixture homogenisation.     

Properties of large-scale methane/hydrogen jet fires

A future economy based on reduction of carbon-based fuels for power generation and transportation may consider hydrogen as possible energy carrier. Extensive and widespread use of hydrogen might require a pipeline network. The alternatives might be the use of the existing natural gas network or to design a dedicated network. Whatever the solution, mixing hydrogen with natural gas will modify the consequences of accidents, substantially. The French National Research Agency (ANR) funded project called HYDROMEL focuses on these critical questions. Within this project large-scale jet fires have been studied experimentally and numerically. The main characteristics of these flames including visible length, radiation fluxes and blowout have been assessed.