Low Frequency Ultrasonic Array Imaging using Signal Post-processing for Concrete Material

The use of ultrasonic arrays for conducting non-destructive evaluation has been drastically increased in recent years. As one of the array imaging, a post-processing beam-forming technique has been proposed that utilizes a complete set of signals of all combinations of transmission and reception elements. This approach is referred to as full matrix capture (FMC) [1]. In FMC, each array element is sequentially used as an emitter and all other array elements are used as receivers. By changing the emitting element, we obtained a set of flaw signals that was used to form the focal beam. The delay-and-sum beam reconstruction based on the post-processing was applied to imaging of internal voids and reinforced steel bars in concrete material. The reconstruction of voids and steels in concrete specimen (400mm x 400mm x 400 mm) was demonstrated using a phased array transducer in the low frequency range. In this study, the array transducer with total 16 elements and center frequency of 50 kHz was developed. The volume fraction of aggregates in concrete was 70 %, and the maximum size of the coarse aggregate was 20 mm. Figure 1 shows the reconstruction result of a slit. For on-site inspection, we introduced a graphics processing unit (GPU) computation to accelerate the post-processing of beam-forming [2]. The flaw detection time was approximately 0.15 s using Geforce GTX880M (NVIDIA)

Krafft temperature and enthalpy of solution of N-acyl amino acid surfactants and their racemic modifications: Effect of the amino acid residue

金沢大学工学部The Krafft temperatures and the enthalpies of solution of six kinds of N-hexadecanoyl amino acid surfactant (Gly, Ala, Val, Leu, Ile, and Phe) were obtained from both solubility measurements and differential scanning calorimetry. It was shown that the Krafft temperature of N-hexadecanoyl amino acid surfactant increased with decreasing size of the amino acid residue except for the case of phenylalanine. On the other hand, the enthalpy of solution was endothermic and increased with decreasing size of the amino acid residue except for the cases of glycine and phenylalanine. It was found from these results that the D-L interaction was superior to the L-L interaction in solid state of N-hexadecanoyl amino acid surfactant salt for both the alanine and phenylalanine systems. It was suggested by ab initio calculations that the difference of the magnitude of the peptide-peptide hydrogen bonding was the dominant factor for the chiral effect

Weak Values with Decoherence

The weak value of an observable is experimentally accessible by weak measurements as theoretically analyzed by Aharonov et al. and recently experimentally demonstrated. We introduce a weak operator associated with the weak values and give a general framework of quantum operations to the W operator in parallel with the Kraus representation of the completely positive map for the density operator. The decoherence effect is also investigated in terms of the weak measurement by a shift of a probe wave function of continuous variable. As an application, we demonstrate how the geometric phase is affected by the bit flip noise.Comment: 17 pages, 3 figure

マイワシ SARDCNOPS MELANOSTICA カク ブイ カラ チョウセイ シタ リン シ シツ コンゴウ ブツ ノ シ シツ ソセイ

前報で生の魚体から分離,回収したリン脂質混合物に雛の成長促進効果があること,および生の魚体からタンパク質分解酵素を用いてリン脂質を回収するための前処理としての酵素処理条件について報告した。本報告では,工業的にリン脂質を回収する場合を想定し,魚加工場で発生する加工副産物(頭,骨,内臓)中のリン脂質含量を知ることを目的とし,生の魚体を肉部,頭・中骨混合部および内臓部の3部位にわけ,それぞれの総脂質含有量,総脂質中リン脂質含有量と脂肪酸組成および各部位から回収したリン脂質混合物,リン脂質混合物中のリン脂質含量などにつき検討した。その結果は次のようにまとめられた。1.マイワシ全魚体の総脂質量は約13%で,総脂質中リン脂質は約11%であった。2.マイワシ全魚体の脂肪酸組成は食品成分表に示されたものとほぼ同じで,全脂肪酸中n-3の合計は32%であった。3.マイワシの3部位中,総脂質含量がもっとも多い部位は内臓部20%で,肉部と頭・中骨混合部は9～12%であった。しかし,各部位の総脂質中リン脂質含量は10～13%と部位による差は少なかった。4.各部位から回収したリン脂質混合物の回収率は肉部と頭・中骨混合部が19～20%で,内臓部は8%であった。5.リン脂質混合物中の総脂質量は乾物換算で肉部29%,内臓部23%,頭・中骨混合部19%であった。また総脂質中のリン脂質含量は内臓部が57%ともっとも高く,肉部,頭・中骨混合部は19～20%と低かった。6.以上より,マイワシ各部から回収できるリン脂質は生原料に対し肉部が1.2%,内臓部が1.1%で,頭・中骨混合部は0.7%であった。In the previous paper, it was reported that the phospholipid mixture prepared from fish had a growth promoting effect on chick, and the conditions necessary for enzymatic preparation of phospholipids from fish using protease was determined. The aim of this report is to estimate the content of phospholipids in the by-product in the fish-manufacturing factories for effective use of the industrial recovery of phopholipids. The total lipid content was examined together with, the content of phospholipids in total lipids and the fatty-acid composition in the three parts of raw sardine and phospholipid mixture in three parts of raw sardine, meat, head-and-bone mixture and viscera were determined. The results are summarized as follows. 1. The content of total lipids, phospholipids in total lipids in raw sardine was 13% and 11%. 2. Fatty-acid composition of raw sardines was similar to that shown in the table of food composition, and the sum of n-3 fatty acids in the total fatty acids was 32%. 3. The content of total lipids in raw sardines was highest in the viscera (20%) and lowest in the meat and head-and-bone mixture (9-12%). However, the content of phospholipids in the total lipids from each part was 10 to 12%, and there was only a small difference among the three parts. 4. The recovery percentage of phospholipids from the meat and head-and-bone mixture was 19 to 20% and that from the viscera was 8%. 5. The content of total lipids in the phospholipid mixture was 29% on a dry weight basis in the meat, 23% in the viscera and 19% in the head-and-bone mixture. The content of phospholipids in the total lipids was highest in the viscera (56%) and low in the meat and head-and-bone mixture (19 to 20%). 6. The amount of recoverable phospholipids from raw meat, viscera and head-and-bone mixture was estimated to be 1.2, 1.1 and 0.7%, respectively

Feasibility pilot study of a Japanese teaching kitchen program

BackgroundThis pilot study examined the feasibility of a new lifestyle modification program involving a “Teaching Kitchen” in Japan. Our goal was to explore (1) feasibility of the program; (2) acceptability for class frequency (weekly vs. bi-weekly); and (3) changes in biometrics, dietary intakes, and lifestyle factors.MethodsA total of 24 employees with obesity in a Japanese company were recruited. Participants were randomly divided into two groups (weekly or bi-weekly group), each attending the program consisting of four two-hour classes (lectures on nutrition, exercise, mindfulness, and culinary instructions). Participants were observed for changes in dietary intakes, biometrics, and health related quality of life over the subsequent 3 months. We tested the between-group differences in changes using linear mixed-effect models.ResultsThe program completion rates were 83.3% in total (91.7% for weekly group and 75.0% for bi-weekly group). From baseline to post-intervention, significant decreases were observed in weight (p < 0.001), body mass index (p < 0.001), diastolic blood pressure (p = 0.03), body fat mass (p < 0.001), and dietary intakes in total fat (p = 0.03) and sodium (p = 0.008) among 17 participants who were available for measurements. Improvements in biometrics remained significant 1 month after the intervention (all p ≤ 0.03 in 14 participants). Participants' health related quality of life was significantly improved in bodily pain, general health, vitality, and mental component score (all p ≤ 0.047).ConclusionsThe new Japanese Teaching Kitchen program is feasible with high program completion rates in Japanese office workers with obesity. While this was a small feasibility study, significant multiple improvements in dietary intakes, biometrics, and health related quality of life suggest that this line of inquiry warrants further exploration to address obesity and obesity-related diseases in Japan

マイワシ SARDCNOPS MELANOSTICA カラ リン シ シツ コンゴウ ブツ ノ ブンリ

生の魚体から分離,濃縮したリン脂質混合物には雛に対する成長促進効果がある。本研究では生の魚体から高濃度,安定的にリン脂質混合物を分離,回収するためのタンパク質分解酵素の添加率,反応時間および反応温度について検討した。試験では,タンパク質分解酵素(プロテアーゼP)の添加率を,生の原料に対し0.004,0.008,0.016および0.032%の4段階,反応時間を25,50および75分の3段階,反応温度を42～43,47～48および52～53℃の3段階に設定し,それぞれを組み合わせた10条件について,リン脂質混合物の収率について検討し,混合物中の総脂質量および総脂質中のリン脂質,トリアシルグリセロール等の含有量を検討した。その結果,生の魚体からリン脂質混合物とリン脂質を最大限に分離,回収するためのタンパク質分解酵素の添加率,反応温度および反応時間は,それぞれ0.008%,42℃,50分であり,回収できたリン脂質混合物は生の原料に対し約16%,リン脂質混合物中総脂質量は約21%で,総脂質中リン脂質量は約18%であった。Following the previous report, the concentrated mixture of phospholipids obtained from raw fish is considered to have a growth promoting effect in chicks. In the present study, the conditions for effective isolation of phospholipids from raw sardine, and the optimal amount of protease, reaction time and reaction temperature were examined. The yield of phospholipids, total lipid content, and percentage of the components in the total lipids such as phospholipids and triacylglycerol obtained by protease treatment of sardine using 10 treatment conditions consisted of a combination of the following : Protease added at the rates of 0.004, 0.008, 0.016 and 0.032% ; reaction time of 25, 50 and 75 minutes ; and reaction temperatures of 42-43, 47-48, and 52-53℃. The highest yield of lipids and phospholipids was obtained by the reaction using 0.008% protease, at a temperature of 42℃ and for 50min. Under these conditions, the yield of phospholipids in the raw sardine was about 16%, amount of total lipids was 21% and total amount of phospholipids was 18%

マイワシ SARDCNOPS MELANOSTICA カク ブイ カラ チョウセイ シタ リン シ シツ コンゴウ ブツ ノ シ シツ ソセイ

前報で生の魚体から分離,回収したリン脂質混合物に雛の成長促進効果があること,および生の魚体からタンパク質分解酵素を用いてリン脂質を回収するための前処理としての酵素処理条件について報告した。本報告では,工業的にリン脂質を回収する場合を想定し,魚加工場で発生する加工副産物(頭,骨,内臓)中のリン脂質含量を知ることを目的とし,生の魚体を肉部,頭・中骨混合部および内臓部の3部位にわけ,それぞれの総脂質含有量,総脂質中リン脂質含有量と脂肪酸組成および各部位から回収したリン脂質混合物,リン脂質混合物中のリン脂質含量などにつき検討した。その結果は次のようにまとめられた。1.マイワシ全魚体の総脂質量は約13%で,総脂質中リン脂質は約11%であった。2.マイワシ全魚体の脂肪酸組成は食品成分表に示されたものとほぼ同じで,全脂肪酸中n-3の合計は32%であった。3.マイワシの3部位中,総脂質含量がもっとも多い部位は内臓部20%で,肉部と頭・中骨混合部は9～12%であった。しかし,各部位の総脂質中リン脂質含量は10～13%と部位による差は少なかった。4.各部位から回収したリン脂質混合物の回収率は肉部と頭・中骨混合部が19～20%で,内臓部は8%であった。5.リン脂質混合物中の総脂質量は乾物換算で肉部29%,内臓部23%,頭・中骨混合部19%であった。また総脂質中のリン脂質含量は内臓部が57%ともっとも高く,肉部,頭・中骨混合部は19～20%と低かった。6.以上より,マイワシ各部から回収できるリン脂質は生原料に対し肉部が1.2%,内臓部が1.1%で,頭・中骨混合部は0.7%であった。In the previous paper, it was reported that the phospholipid mixture prepared from fish had a growth promoting effect on chick, and the conditions necessary for enzymatic preparation of phospholipids from fish using protease was determined. The aim of this report is to estimate the content of phospholipids in the by-product in the fish-manufacturing factories for effective use of the industrial recovery of phopholipids. The total lipid content was examined together with, the content of phospholipids in total lipids and the fatty-acid composition in the three parts of raw sardine and phospholipid mixture in three parts of raw sardine, meat, head-and-bone mixture and viscera were determined. The results are summarized as follows. 1. The content of total lipids, phospholipids in total lipids in raw sardine was 13% and 11%. 2. Fatty-acid composition of raw sardines was similar to that shown in the table of food composition, and the sum of n-3 fatty acids in the total fatty acids was 32%. 3. The content of total lipids in raw sardines was highest in the viscera (20%) and lowest in the meat and head-and-bone mixture (9-12%). However, the content of phospholipids in the total lipids from each part was 10 to 12%, and there was only a small difference among the three parts. 4. The recovery percentage of phospholipids from the meat and head-and-bone mixture was 19 to 20% and that from the viscera was 8%. 5. The content of total lipids in the phospholipid mixture was 29% on a dry weight basis in the meat, 23% in the viscera and 19% in the head-and-bone mixture. The content of phospholipids in the total lipids was highest in the viscera (56%) and low in the meat and head-and-bone mixture (19 to 20%). 6. The amount of recoverable phospholipids from raw meat, viscera and head-and-bone mixture was estimated to be 1.2, 1.1 and 0.7%, respectively

Prevalence and Distribution of Ossified Lesions in the Whole Spine of Patients with Cervical Ossification of the Posterior Longitudinal Ligament A Multicenter Study (JOSL CT study)

Ossification of the posterior longitudinal ligament (OPLL) can cause severe and irreversible paralysis in not only the cervical spine but also the thoracolumbar spine. To date, however, the prevalence and distribution of OPLL in the whole spine has not been precisely evaluated in patients with cervical OPLL. Therefore, we conducted a multi-center study to comprehensively evaluate the prevalence and distribution of OPLL using multi-detector computed tomography (CT) images in the whole spine and to analyze what factors predict the presence of ossified lesions in the thoracolumbar spine in patients who were diagnosed with cervical OPLL by plain X-ray. Three hundred and twenty-two patients with a diagnosis of cervical OPLL underwent CT imaging of the whole spine. The sum of the levels in which OPLL was present in the whole spine was defined as the OP-index and used to evaluate the extent of ossification. The distribution of OPLL in the whole spine was compared between male and female subjects. In addition, a multiple regression model was used to ascertain related factors that affected the OP-index. Among patients with cervical OPLL, women tended to have more ossified lesions in the thoracolumbar spine than did men. A multiple regression model revealed that the OP-index was significantly correlated with the cervical OP-index, sex (female), and body mass index. Furthermore, the prevalence of thoracolumbar OPLL in patients with a cervical OP-index ≥ 10 was 7.8 times greater than that in patients with a cervical OP-index ≤ 5. The results of this study reveal that the extent of OPLL in the whole spine is significantly associated with the extent of cervical OPLL, female sex, and obesity