Velocity-space sensitivity of the time-of-flight neutron spectrometer at JET

The velocity-space sensitivities of fast-ion diagnostics are often described by so-called weight functions. Recently, we formulated weight functions showing the velocity-space sensitivity of the often dominant beam-target part of neutron energy spectra. These weight functions for neutron emission spectrometry (NES) are independent of the particular NES diagnostic. Here we apply these NES weight functions to the time-of-flight spectrometer TOFOR at JET. By taking the instrumental response function of TOFOR into account, we calculate time-of-flight NES weight functions that enable us to directly determine the velocity-space sensitivity of a given part of a measured time-of-flight spectrum from TOFOR

On the mechanisms governing gas penetration into a tokamak plasma during a massive gas injection

A new 1D radial fluid code, IMAGINE, is used to simulate the penetration of gas into a tokamak plasma during a massive gas injection (MGI). The main result is that the gas is in general strongly braked as it reaches the plasma, due to mechanisms related to charge exchange and (to a smaller extent) recombination. As a result, only a fraction of the gas penetrates into the plasma. Also, a shock wave is created in the gas which propagates away from the plasma, braking and compressing the incoming gas. Simulation results are quantitatively consistent, at least in terms of orders of magnitude, with experimental data for a D 2 MGI into a JET Ohmic plasma. Simulations of MGI into the background plasma surrounding a runaway electron beam show that if the background electron density is too high, the gas may not penetrate, suggesting a possible explanation for the recent results of Reux et al in JET (2015 Nucl. Fusion 55 093013)

Relationship of edge localized mode burst times with divertor flux loop signal phase in JET

A phase relationship is identified between sequential edge localized modes (ELMs) occurrence times in a set of H-mode tokamak plasmas to the voltage measured in full flux azimuthal loops in the divertor region. We focus on plasmas in the Joint European Torus where a steady H-mode is sustained over several seconds, during which ELMs are observed in the Be II emission at the divertor. The ELMs analysed arise from intrinsic ELMing, in that there is no deliberate intent to control the ELMing process by external means. We use ELM timings derived from the Be II signal to perform direct time domain analysis of the full flux loop VLD2 and VLD3 signals, which provide a high cadence global measurement proportional to the voltage induced by changes in poloidal magnetic flux. Specifically, we examine how the time interval between pairs of successive ELMs is linked to the time-evolving phase of the full flux loop signals. Each ELM produces a clear early pulse in the full flux loop signals, whose peak time is used to condition our analysis. The arrival time of the following ELM, relative to this pulse, is found to fall into one of two categories: (i) prompt ELMs, which are directly paced by the initial response seen in the flux loop signals; and (ii) all other ELMs, which occur after the initial response of the full flux loop signals has decayed in amplitude. The times at which ELMs in category (ii) occur, relative to the first ELM of the pair, are clustered at times when the instantaneous phase of the full flux loop signal is close to its value at the time of the first ELM

Teores de ácidos graxos em ovos comerciais convencionais e modificados com ômega-3 Fatty acids levels in conventional and designer omega-3 commercial eggs

Objetivou-se comparar os teores de ácidos graxos em ovos comerciais convencionais e em ovos modificados com ômega-3. Foram utilizadas 864 poedeiras da linhagem Isa Brown aleatoriamente distribuídas em dois grupos, de modo que cada gaiola com quatro aves foi considerada uma repetição, totalizando 216 repetições. No grupo para produção de ovos convencionais, as aves foram alimentadas durante toda a vida produtiva com ração à base de milho e farelo de soja, enquanto, no grupo para produção de ovos modificados, foram alimentadas, a partir da 22ª semana de idade, com ração contendo 1,5% de substrato de algas marinhas e 1,8% de óleo de peixe. Foram coletados, aleatoriamente, 180 ovos de cada grupo de poedeira (totalizando 360 ovos), que foram distribuídos em delineamento de blocos ao acaso, considerando cada ovo uma repetição. Os ovos modificados com ômega-3 apresentaram menores de índice de gema, mas não diferiram dos ovos convencionais quanto aos demais parâmetros de qualidade. As médias de ácidos graxos poliinsaturados ômega-3 e de ácidos graxos monoinsaturados foram mais altas nos ovos modificados. As relações entre ácidos graxos poliinsaturados e saturados e entre ômega-6 e ômega-3 nos ovos modificados foram próximas ao ideal estimado para alimentação humana. As médias de ácidos graxos poliinsaturados da série ômega-6 e de ácidos graxos saturados nos ovos convencionais foram significativamente maiores que dos ovos modificados com ômega-3.<br>The objective of this work was to compare the levels of fatty acids between conventional commercial eggs and designer omega-3 eggs. It was used 864 Isa Brown line laying hens randomly distributed in two groups, so each cage with four birds was considered a replicate, totalizing 216 repetitions. In the group for production of conventional eggs, birds were fed corn- and soybean-based rations during the entire productive life while in the group for production of designer eggs, they were fed, from the 22nd week of age, rations with 1.5% of marine algae substrate and 1.8% fish oil. A total of 180 eggs was randomly collected from each group of the laying hens (totalizing 360 eggs), which were distributed in a randomized block design, considering each egg a replicate. Designer omega-3 eggs showed the lowest yolk index, but they did not differ from the conventional eggs regarded to the other parameters of quality. Means of omega-3 polyunsaturated fatty acids and monounsaturated fatty acids were higher for designer eggs. The relationships between polyunsaturated and saturated fatty acids and among omega-6 and omega-3 in designer eggs were close to the ideal estimated for human consumption. Means of the polyunsaturated fatty acids from the omega-6 series and of saturated fatty acids were significantly higher than omega-3 designer eggs