ARBITRARY ORDER FINITE VOLUME WELL-BALANCED SCHEMES FOR THE EULER EQUATIONS WITH GRAVITY

This work presents arbitrary high order well balanced finite volume schemes for the Euler equations with a prescribed gravitational field. It is assumed that the desired equilibrium solution is known, and we construct a scheme which is exactly well balanced for that particular equilibrium. The scheme is based on high order reconstructions of the fluctuations from equilibrium of density, velocity, and pressure, and on a well-balanced integration of the source terms, while no assumptions are needed on the numerical flux, beside consistency. This technique also allows one to construct well-balanced methods for a class of moving equilibria. Several numerical tests demonstrate the performance of the scheme on different scenarios, from equilibrium solutions to nonsteady problems involving shocks. The numerical tests are carried out with methods up to fifth order in one dimension, and third order accuracy in two dimensions

An all speed second order well-balanced IMEX relaxation scheme for the Euler equations with gravity

We present an implicit-explicit well-balanced finite volume scheme for the Euler equations with a gravitational source term which is able to deal also with low Mach flows. To visualize the different scales we use the non-dimensionalized equations on which we apply a pressure splitting and a Suliciu relaxation. On the resulting model, we apply a splitting of the flux into a linear implicit and an non-linear explicit part that leads to a scale independent time-step. The explicit step consists of a Godunov type method based on an approximative Riemann solver where the source term is included in the flux formulation. We develop the method for a first order scheme and give an extension to second order. Both schemes are designed to be well-balanced, preserve the positivity of density and internal energy and have a scale independent diffusion. We give the low Mach limit equations for well-prepared data and show that the scheme is asymptotic preserving. These properties are numerically validated by various test cases

Central Schemes for Nonconservative Hyperbolic Systems

In this work we present a new approach to the construction of high order finite volume central schemes on staggered grids for general hyperbolic systems, including those not admitting a conservation form. The method is based on finite volume space discretization on staggered cells, central Runge-Kutta time discretization, and integration over a family of paths, associated to the system itself, for the generalization of the method to nonconservative systems. Applications to the one and the two layers shallow water models as prototypes of systems of balance laws and systems with source terms and nonconservative products respectively, will be illustrated

AnAll Speed SecondOrder IMEXRelaxation Scheme for the Euler Equations

We present an implicit-explicit finite volume scheme for the Euler equations. We start from the non-dimensionalised Euler equations where we split the pressure in a slow and a fast acoustic part. We use a Suliciu type relaxation model which we split in an explicit part, solved using a Godunov-type scheme based on an approximate Riemann solver, and an implicit part where we solve an elliptic equation for the fast pressure. The relaxation source terms are treated projecting the solution on the equilibrium manifold. The proposed scheme is positivity preserving with respect to the density and internal energy and asymptotic preserving towards the incompressible Euler equations. For this first order scheme we give a second order extension which maintains the positivity property. We perform numerical experiments in 1D and 2D to show the applicability of the proposed splitting and give convergence results for the second order extension

Применение интерферометрического метода исследования в изучении кинетики реакций бромидов бария и рубидия с хлористым водородом

The two-layer shallow water system looses hyperbolicity if the mag- nitude of the shear velocity is above a certain threshold, which is es- sentially determined by the density difference between the two layers. The focus of the paper is to explore a technique to possibly recover hyperbolicity by adapting the model in regions of strong shear. The approach is to introduce an additional, third layer in such regions. We demonstrate that this adaptive two/three-layer approach can cure some of the shortcomings of the two-layer model but needs further improvement with respect to the model

Transcranial Doppler Monitoring of Intracranial Pressure Plateau Waves

$\textbf{BACKGROUND}$: Transcranial Doppler (TCD) has been used to estimate ICP noninvasively (nICP); however, its accuracy varies depending on different types of intracranial hypertension. Given the high specificity of TCD to detect cerebrovascular events, this study aimed to compare four TCD-based nICP methods during plateau waves of ICP. $\textbf{METHODS}$: A total of 36 plateau waves were identified in 27 patients (traumatic brain injury) with TCD, ICP, and ABP simultaneous recordings. The nICP methods were based on: (1) interaction between flow velocity (FV) and ABP using a "black-box" mathematical model (\textit{nICP_BB}); (2) diastolic FV (\textit{nICP_FV}$_{d}$); (3) critical closing pressure (\textit{nICP_CrCP}), and (4) pulsatility index (\textit{nICP_PI}). Analyses focused on relative changes in time domain between ICP and noninvasive estimators during plateau waves and the magnitude of changes ($\textit{∆}$ between baseline and plateau) in real ICP and its estimators. A ROC analysis for an ICP threshold of 35 mmHg was performed. $\textbf{RESULTS}$: In time domain, \textit{nICP_PI, nICP_BB,} and \textit{nICP_CrCP} presented similar correlations: 0.80 ± 0.24, 0.78 ± 0.15, and 0.78 ± 0.30, respectively. \textit{nICP_FV}$_{d}$ presented a weaker correlation (R = 0.62 ± 0.46). Correlations between ∆ICP and ∆nICP were better represented by \textit{nICP_CrCP} and BB, R = 0.48, 0.44 (p < 0.05), respectively. \textit{nICP_FV}$_{d}$ and $\textit{PI}$ presented nonsignificant $\textit{∆}$ correlations. ROC analysis showed moderate to good areas under the curve for all methods: \textit{nICP_BB}, 0.82; \textit{nICP_FV}$_{d}$, 0.77; \textit{nICP_CrCP}, 0.79; and \textit{nICP_PI}, 0.81. $\textbf{CONCLUSIONS}$: Changes of ICP in time domain during plateau waves were replicated by nICP methods with strong correlations. In addition, the methods presented high performance for detection of intracranial hypertension. However, absolute accuracy for noninvasive ICP assessment using TCD is still low and requires further improvement

Quality evaluation of gluten-free biscuits prepared with algarrobo flour as a partial sugar replacer

Algarrobo flour is a gluten-free flour obtained by grinding the whole fruit (pods) of Prosopis chilensis. Because of its taste, this flour could be used as a sugar replacer. Besides, it can improve the protein profile, and the antioxidant and fibre content of foodstuffs. This is of special interest in gluten-free products that are generally deficient in these nutrients. In the present work a total of eleven different gluten-free biscuit formulations with Algarrobo flour and different proportions of rice flour, chickpea flour, cassava starch, and maize starch were evaluated. The effects of each ingredient were analysed and the texture, colour, total dietary fibre content, antioxidant capacity, and sensorial acceptability associated with the addition of algarrobo flour as a partial sugar replacer were studied in detail in three selected formulations. Results showed that the dietary fibre content and the antioxidant capacity increased with the addition of algarrobo flour (60 and 20%, respectively). In addition, no significant differences were found in the sensory scores of biscuits prepared with sugar or with algarrobo flour (P ≥ 0.05). It could be concluded that algarrobo flour could partially replace sugar in gluten-free biscuit formulations. Besides, its addition increases the fibre and antioxidant capacity of the product without significantly changing its optimum texture. This is a major achievement that could be the starting point for future research aimed to develop new and healthy gluten-free products.Fil: Lanata, M. C.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Patrignani, Mariela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaFil: Conforti, Paula Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentin

Regulation of glyceraldehyde-3-phosphate dehydrogenase in the eustigmatophyte Pseudocharaciopsis ovalis is intermediate between a chlorophyte and a diatom

The regulation of NADPH-dependent GAPDH was analysed in the chromalveolate (eustigmatophyte) Pseudocharaciopsis ovalis and compared with the well-studied chlorophyte Chlamydomonas reinhardtii and with another chromalveolate(diatom), Asterionella formosa. Optimal pH for GAPDH activity in P. ovalis and C. reinhardtii ranged between 8 and 9, but in A. formosa ranged between 6.2 and 8.1. Assuming dark pH values of about 7 in the plastids of all three species, GAPDH would be down-regulated in the dark in C. reinhardtii and P. ovalis, but fully active in A. formosa. The time required for halfmaximal GAPDH activity on transfer to reducing conditions, was significantly different in each species: 1.4, 4.0 and 5.9 min in A. formosa, P. ovalis and C. reinhardtii respectively. Under oxidized conditions in P. ovalis and A. formosa, NADPH caused a large inhibition in GAPDH activity even at very low concentrations (10 to 20 mM) unlike in C. reinhardtii. This inhibition was relieved by addition of a reducing agent suggesting that NADPH can control GAPDH activity under dark-light transitions. A small increase of GAPDH activity with NADP at concentrations higher than 0.5mM was observed with P. ovalis and C. reinhardtii, while a greater than 1.5-fold stimulation was observed in A. formosa. Regulation of GAPDH in P. ovalis was intermediate between the diatom and the chlorophyte and the possible evolutionary reasons for this are discussed

Rheological Properties of Dough and the Bread Quality

Funding Information: This research was funded by the Argentinean Agency for the Scientific and Technological Promotion (ANPCyT; Projects PICT-2018-0647, PICT-2016-3047). Argentinean Research Council (CONICET), and the Universidad Nacional de La Plata (UNLP), MINCYT (Argentina) and FCT (Portugal) for the financial support (MYNCYT-FCT-PO-0928-2009). This work was also supported by FCT, Portuguese Foundation for Science and Technology through the R&D Unit, UIDB/04551/2020 (GREEN-IT, Bioresources for Sustainability) and the project UIDB/04033/2020. Publisher Copyright: © 2023 by the authors.Protein-based foods based on sweet lupine are gaining the attention of industry and consumers on account of their being one of the legumes with the highest content of proteins (28–48%). Our objective was to study the thermal properties of two lupine flours (Misak and Rumbo) and the influence of different amounts of lupine flour (0, 10, 20 and 30%) incorporations on the hydration and rheological properties of dough and bread quality. The thermograms of both lupine flours showed three peaks at 77–78 °C, 88–89 °C and 104–105 °C, corresponding to 2S, 7S and 11S globulins, respectively. For Misak flour, higher energy was needed to denature proteins in contrast to Rumbo flour, which may be due to its higher protein amount (50.7% vs. 34.2%). The water absorption of dough with 10% lupine flour was lower than the control, while higher values were obtained for dough with 20% and 30% lupine flour. In contrast, the hardness and adhesiveness of the dough were higher with 10 and 20% lupine flour, but for 30%, these values were lower than the control. However, no differences were observed for G′, G″ and tan δ parameters between dough. In breads, the protein content increased ~46% with the maximum level of lupine flour, from 7.27% in wheat bread to 13.55% in bread with 30% Rumbo flour. Analyzing texture parameters, the chewiness and firmness increased with incorporations of lupine flour with respect to the control sample while the elasticity decreased, and no differences were observed for specific volume. It can be concluded that breads of good technological quality and high protein content could be obtained by the inclusion of lupine flours in wheat flour. Therefore, our study highlights the great technological aptitude and the high nutritional value of lupine flours as ingredients for the breadmaking food industry.publishersversionpublishe

Quad Meshing

Triangle meshes have been nearly ubiquitous in computer graphics, and a large body of data structures and geometry processing algorithms based on them has been developed in the literature. At the same time, quadrilateral meshes, especially semi-regular ones, have advantages for many applications, and significant progress was made in quadrilateral mesh generation and processing during the last several years. In this State of the Art Report, we discuss the advantages and problems of techniques operating on quadrilateral meshes, including surface analysis and mesh quality, simplification, adaptive refinement, alignment with features, parametrization, and remeshing