5,068 research outputs found
Classical and all-floating FETI methods for the simulation of arterial tissues
High-resolution and anatomically realistic computer models of biological soft
tissues play a significant role in the understanding of the function of
cardiovascular components in health and disease. However, the computational
effort to handle fine grids to resolve the geometries as well as sophisticated
tissue models is very challenging. One possibility to derive a strongly
scalable parallel solution algorithm is to consider finite element tearing and
interconnecting (FETI) methods. In this study we propose and investigate the
application of FETI methods to simulate the elastic behavior of biological soft
tissues. As one particular example we choose the artery which is - as most
other biological tissues - characterized by anisotropic and nonlinear material
properties. We compare two specific approaches of FETI methods, classical and
all-floating, and investigate the numerical behavior of different
preconditioning techniques. In comparison to classical FETI, the all-floating
approach has not only advantages concerning the implementation but in many
cases also concerning the convergence of the global iterative solution method.
This behavior is illustrated with numerical examples. We present results of
linear elastic simulations to show convergence rates, as expected from the
theory, and results from the more sophisticated nonlinear case where we apply a
well-known anisotropic model to the realistic geometry of an artery. Although
the FETI methods have a great applicability on artery simulations we will also
discuss some limitations concerning the dependence on material parameters.Comment: 29 page
Effect of Tertiarybutylhydroquinone on the stability of fried banana chips
Perbandingan kestabilan terhadap pengoksidanan ke atas kerepek pisang yang digoreng dalam minyak kelapa sawit olein yang mengandungi antioksidan, tertiary"butylhydroquinone, dan minyak kelapa sawit olein tanpa antioksidan telah dikaji. Nilai-nilai peroksid d{m anisidin bagi minyak yang diekstrak dan kerepek yang disimpan pada suhu 60° C menjelaskan kerepek pisang yang digoreng dalam minyak mengandungi
tertiarybu tylhydroquinone memperolehi kestabilan yang lebih baik terhadap jangkamasa penyimpanan
bagi kerepek tersebu
Post-harvest Storage of Guava (Psidium guajava, L, var. Taiwan)
Guava fruit (var. Taiwan) were stored at room temperature (26°C), 200e and 50 e and the
characteristics of the fruits during storage were evaluated. Guava fruit has a post-harvest life of about 1
week during room temperature storage and post-harvest life can be extended by a few days during storage
at 20°C. At 2~ eand 200 e, post-harvest life is limited by the occurrence of rots. At~e, bronzing of the
guava skin occurs at about 2 weeks of storage. Rots were not evident during storage at 5°e. The average
pH, total soluble solids and titratable acidity of guava at harvest was 3.5,5.4°Brix and 62.8 ml O.lNaOH/
100g respectively. The levels of individual soluble sugars were: fructose 1.60 g/100g, glucose 1.06g/1 OOg
and sucrose O. 78g/1 OOg at the commencement of the study. There were significant increases in total
soluble solids during storage at all temperatures. Titratable acidity did not change significantly during
storage for 10 days at room temperature and 200 e and during storage for 4 weeks at 5° e. There were
significant increases in fructose, glucose and total soluble sugars but no significant differences in sucrose
levels during storage at room temperature. Significant increase in fructose levels and total soluble sugar
levels were also obtained during storage at 200 e and 5°e. The fructose/glucose ratios significantly increased
during storage at all temperatures
Composition of Rambutan Seeds
The seeds of three rambutan clones (R4, R 7 and R169) were analysed. Proximate analysis of the seeds
showed that they contained 11.9-14.1% protein, 37.1-38.9% crude fat (peroleum ether extract),
2.8-6.6% crude fibre and 2.6-2.9% ash on a dry weight basis. The seeds contained 34.1-34.6%
moisture. The amino acid profile of the seed protein showed that the protein was of good quality. The
major fatty acids in rambutan seed fat were C16:0 (4.36-4.86%); C18:0 (5.93-7.49%); C18:1
(37.91-40.15%); C20:0 (36.14-36.77%) and C20:1 (6.92-7.27%)
Restriction on the energy and luminosity of e+e- storage rings due to beamstrahlung
The role of beamstrahlung in high-energy e+e- storage-ring colliders (SRCs)
is examined. Particle loss due to the emission of single energetic
beamstrahlung photons is shown to impose a fundamental limit on SRC
luminosities at energies 2E_0 >~ 140 GeV for head-on collisions and 2E_0 >~ 40
GeV for crab-waist collisions. With beamstrahlung taken into account, we
explore the viability of SRCs in the E_0=240-500 GeV range, which is of
interest in the precision study of the Higgs boson. At 2E_0=240 GeV, SRCs are
found to be competitive with linear colliders; however, at 2E_0=400-500 GeV,
the attainable SRC luminosity would be a factor 15-25 smaller than desired.Comment: Latex, 5 pages. v2 differs only by minor changes is abstract and
introduction, one reference is added. v3 corresponds to the paper published
in PR
Determination of Sugars in Soft Drinks by High Performance Liquid Chromatography
The fructose, glucose and sucrose contents of selected soft' drinks available in Malaysian
markets were determined by high performance liquid chromatography (HPLC). The soft drinks tested
had a soluble sugar content of between 8.5 to 15.3 g 100 ml- 1
• The average fructose, glucose and
sucrose contents werefound to be in the ranges of 0 - 6. 7, 0 - 6.9 and 0 - 10.5 g 100 ml I respectively.
The content of individual sugars were found to be more variable than the content of total sugar in different
samples of a specific soft drink
Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil
The shelf life of potato crisps fried in market samples of palm olein, corn oil and soya oil was
evaluated by a sensory panel comprising Malaysian panelists. The shelf-life of crisps fried in palm olein
was significantly longer than those fried in soya oil (p <0.05). There were no significant differences
(p < 0.05) between the shelf-life of crisps fried in palm olein and those fried in corn oil. In each oil
system, the shelf-life of the crisps fried in the oils decreased with an increase in fry number. The shelf-life of
the crisps fried in each oil was infuenced by the level of%polar components and the acid value of the oil
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