Massachusetts COVID-19 lottery registration deadline, drawing date, and announcement date.

Massachusetts COVID-19 lottery registration deadline, drawing date, and announcement date.</p

Cumulative number of fully vaccinated adults aged 18 to 64 in Massachusetts and other four comparison states.

Abbreviations: MA, Massachusetts; CT, Connecticut; RI, Rhode Island; NJ, New Jersey; VT, Vermont. Note: Vertical dash line indicates Massachusetts COVID-19 Vaccine announcement date. Source: Author’s analysis of the Centers for Disease Control and Prevention COVID-19 Vaccine Tracker.</p

Microfluidic Production of Spherical and Nonspherical Fat Particles by Thermal Quenching of Crystallizable Oils

We report the microfluidic production of spherical and nonspherical fat particles from crystallizable oils. The method is based on microfluidic generation of oil droplets at a cross-junction followed by thermal solidification downstream in a microcapillary. We vary the drop production conditions and the device temperature and demonstrate that the size, shape, and crystallinity can be controlled. By measuring thermal gradients in the microcapillary, we show that crystalline fat particles are best produced when the device temperature is below the onset temperature of bulk fat crystallization. To produce monodisperse nonspherical fat particles, we find that the carrier fluid flow rate needs to be sufficiently high to provide strong hydrodynamic forces to transport the confined rod-like particles. We identify the scaling relationship between geometric confinement and particle elasticity necessary to maintain the nonspherical shape. Thus, our study provides guidelines for the production of spherical and nonspherical fat particles that can be potentially used for controlling microstructure, rheology, and drug encapsulation in foods, cosmetics, and pharmaceutical creams that employ crystallizable oils

Microfluidic Production of Spherical and Nonspherical Fat Particles by Thermal Quenching of Crystallizable Oils

We report the microfluidic production of spherical and nonspherical fat particles from crystallizable oils. The method is based on microfluidic generation of oil droplets at a cross-junction followed by thermal solidification downstream in a microcapillary. We vary the drop production conditions and the device temperature and demonstrate that the size, shape, and crystallinity can be controlled. By measuring thermal gradients in the microcapillary, we show that crystalline fat particles are best produced when the device temperature is below the onset temperature of bulk fat crystallization. To produce monodisperse nonspherical fat particles, we find that the carrier fluid flow rate needs to be sufficiently high to provide strong hydrodynamic forces to transport the confined rod-like particles. We identify the scaling relationship between geometric confinement and particle elasticity necessary to maintain the nonspherical shape. Thus, our study provides guidelines for the production of spherical and nonspherical fat particles that can be potentially used for controlling microstructure, rheology, and drug encapsulation in foods, cosmetics, and pharmaceutical creams that employ crystallizable oils

Results of state-day level difference-in-differences regression estimates of Massachusetts COVID-19 vaccine lottery on the number of vaccinations among adults 18 years or older.

Results of state-day level difference-in-differences regression estimates of Massachusetts COVID-19 vaccine lottery on the number of vaccinations among adults 18 years or older.</p

Descriptive statistics for state-level characteristics in 2020.

Descriptive statistics for state-level characteristics in 2020.</p

S1 Data -

(XLS)</p

Microfluidic Production of Spherical and Nonspherical Fat Particles by Thermal Quenching of Crystallizable Oils

We report the microfluidic production of spherical and nonspherical fat particles from crystallizable oils. The method is based on microfluidic generation of oil droplets at a cross-junction followed by thermal solidification downstream in a microcapillary. We vary the drop production conditions and the device temperature and demonstrate that the size, shape, and crystallinity can be controlled. By measuring thermal gradients in the microcapillary, we show that crystalline fat particles are best produced when the device temperature is below the onset temperature of bulk fat crystallization. To produce monodisperse nonspherical fat particles, we find that the carrier fluid flow rate needs to be sufficiently high to provide strong hydrodynamic forces to transport the confined rod-like particles. We identify the scaling relationship between geometric confinement and particle elasticity necessary to maintain the nonspherical shape. Thus, our study provides guidelines for the production of spherical and nonspherical fat particles that can be potentially used for controlling microstructure, rheology, and drug encapsulation in foods, cosmetics, and pharmaceutical creams that employ crystallizable oils

MOESM1 of Validation of the qi blood yin yang deficiency questionnaire on chronic fatigue

Additional file 1. Approval number of Clinical Research Information Service (CRIS)

Microfluidic Production of Spherical and Nonspherical Fat Particles by Thermal Quenching of Crystallizable Oils

We report the microfluidic production of spherical and nonspherical fat particles from crystallizable oils. The method is based on microfluidic generation of oil droplets at a cross-junction followed by thermal solidification downstream in a microcapillary. We vary the drop production conditions and the device temperature and demonstrate that the size, shape, and crystallinity can be controlled. By measuring thermal gradients in the microcapillary, we show that crystalline fat particles are best produced when the device temperature is below the onset temperature of bulk fat crystallization. To produce monodisperse nonspherical fat particles, we find that the carrier fluid flow rate needs to be sufficiently high to provide strong hydrodynamic forces to transport the confined rod-like particles. We identify the scaling relationship between geometric confinement and particle elasticity necessary to maintain the nonspherical shape. Thus, our study provides guidelines for the production of spherical and nonspherical fat particles that can be potentially used for controlling microstructure, rheology, and drug encapsulation in foods, cosmetics, and pharmaceutical creams that employ crystallizable oils