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)

Determining Consumer Requirements for Lamb Loin Chops - a Preliminary Study

There is little published information about what influences individual lamb consumers in Australia, and the factors uppermost in their mind as they make their purchases. Gross consumption and price relationships are available from statistical studies, whilst taste panel responses relating to organoleptic properties are limited to material from technical experiments. It is contended that the gross approach to identifying consumer habits masks the individual needs of consumers. Furthermore, it is suggested that consumers have specific requirements for lamb cuts and joints, but these are compromised at the shop-counter by other factors such as price and the price of alternatives. A survey was conducted amongst 479 people to identify whether people were as discerning as the hypothesis suggested. A Chi-square analysis showed (P < .005) that most consumers required 3 mm fat cover over the eye muscle of lamb loin chops, and that an eye muscle area of about 17.5 cm2 was favoured. It was concluded that consumers appeared to have specific requirements which were masked by current marketing arrangements. This suggested that detailed study of domestic consumer behaviour and habits was warranted

Determining Consumer Requirements for Lamb Loin Chops - a Preliminary Study

There is little published information about what influences individual lamb consumers in Australia, and the factors uppermost in their mind as they make their purchases. Gross consumption and price relationships are available from statistical studies, whilst taste panel responses relating to organoleptic properties are limited to material from technical experiments. It is contended that the gross approach to identifying consumer habits masks the individual needs of consumers. Furthermore, it is suggested that consumers have specific requirements for lamb cuts and joints, but these are compromised at the shop-counter by other factors such as price and the price of alternatives. A survey was conducted amongst 479 people to identify whether people were as discerning as the hypothesis suggested. A Chi-square analysis showed (P < .005) that most consumers required 3 mm fat cover over the eye muscle of lamb loin chops, and that an eye muscle area of about 17.5 cm2 was favoured. It was concluded that consumers appeared to have specific requirements which were masked by current marketing arrangements. This suggested that detailed study of domestic consumer behaviour and habits was warranted.Consumer/Household Economics,