The Design of Random Surfaces with Specified Scattering Properties: Surfaces that Suppress Leakage

We present a method for generating a one-dimensional random metal surface of finite length L that suppresses leakage, i.e. the roughness-induced conversion of a surface plasmon polariton propagating on it into volume electromagnetic waves in the vacuum above the surface. Perturbative and numerical simulation calculations carried out for surfaces generated in this way show that they indeed suppress leakage.Comment: Revtex 6 pages (including 4 figures

Random Surfaces that Suppress Single Scattering

We present a method for generating numerically a one-dimensional random surface, defined by the equation x_3 = \zx, that suppresses single-scattering processes in the scattering of light from it within a specified range of scattering angles. Rigorous numerical calculations of the scattering of light from surfaces generated by this approach show that the single-scattering contribution to the mean scattered intensity is indeed suppressed within that range of angles.Comment: 3 pagers (Latex), 3 figure

Design of one-dimensional Lambertian diffusers of light

We describe a method for designing a one-dimensional random surface that acts as a Lambertian diffuser. The method is tested by means of rigorous computer simulations and is shown to yield the desired scattering pattern.Comment: 6 pages, 2 figure

Hyperfine interactions in titanates: Study of orbital ordering and local magnetic properties

Hyperfine magnetic fields induced on the nuclei of nonmagnetic ions 139La and 89Y in LaTiO3 and YTiO3, respectively, have been microscopically calculated. The dependence of the hyperfine fields on the orbital and magnetic structures of the compounds under study has been analyzed. The comparative analysis of the calculated and known experimental data confirms the existence of the static orbital structure in lanthanum and yttrium titanates. © 2013 Pleiades Publishing, Ltd

Theoretical Investigation of NMR Spectra in Rare-Earth Manganites

The work is aimed to theoretical investigation of orbital and magnetic structure of manganites. The orbitally-dependent exchange interaction model was used in order to describe the superexchange interaction in all range of RMnO3 (R=La, Pr, Nd, Tb, Dy, Ho) orfhorhombic compounds. The model of nearest-neighbour and next-nearest neighbour exchange was used to describe the magnetic structures of manganites with small rare-earth ion sublattice (R=Dy, Tb, Ho). We investigate different types -A, E, non-collinear - of magnetic structures. The models of NMR spectra calculation of Mn3+ ion in RMnO3 compounds are proposed. The theoretical study of the magnetic structure could distinguish The NMR-spectra of antiferromagnetic (A or E) or strongly non-collinear ordering type

Spectral Dependence of Polarized Radiation due to Spatial Correlations

We study the polarization of light emitted by spatially correlated sources. We show that in general polarization acquires nontrivial spectral dependence due to spatial correlations. The spectral dependence is found to be absent only for a special class of sources where the correlation length scales as the wavelength of light. We further study the cross correlations between two spatially distinct points that are generated due to propagation. It is found that such cross correlation leads to sufficiently strong spectral dependence of polarization which can be measured experimentally.Comment: 5 pages, 4 figure

Localization of surface plasmon polaritons on a random surface

Abstract We study the possibility of the strong localization of surface plasmon polaritons propagating along a metal surface a "nite part of which is randomly rough. The surface roughness is such that the roughness-induced conversion of a surface plasmon polariton propagating on it into volume electromagnetic waves in the vacuum above the surface is suppressed

Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

The purpose of this work was to compare carrots with similar firmness cooked by traditional cooking and two vacuum treatments: sous-vide (SV) and cook-vide (CV). As a first step, consumers determined the preferred level of firmness for carrots cooked by traditional cooking (boiling). This level corresponded to instrumental firmness of 2.8 N in phloem tissue and 4.1 N in xylem tissue. Response surface methodology (RSM) established the pairing conditions of time (22 to 78 min) and temperature (78 to 92 °C) to study the effect of both factors on the firmness of carrots with sous-vide and cook-vide treatments. In both treatments, the instrumental firmness of phloem and xylem samples was measured and modeled. No significant differences were found in firmness values between phloem and xylem tissue of samples cooked by vacuum treatments (CVand SV). For CV treatment, firmness decreased linearly with time and temperature, while for SV treatment it followed a second-order model. Based on the model, conditions of time and temperature to achieve the preferred firmness (2.8 N) were selected for both treatments. Finally, consumers compared the sensory properties of carrots cooked by traditional cooking, sous-vide, and cook-vide with paired comparison tests evaluating three pairs of samples. Carrots cooked by cook-vide were considered less tasty than sous-vide and traditional cooking carrots. Carrots using traditional cooking were firmer than those obtained with SV and CV treatments. Carrots cooked by traditional and sous-vide treatments were preferred to cook-vide ones for the taste.Consuelo Iborra- Bernad has received research grant from the Generalitat Valenciana. Amparo Tarrega was financially supported by the Juan de la Cierva program. Purificacion Garcia-Segovia declares that she has no conflict of interest. Javier Martinez-Monzo declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.Iborra Bernad, MDC.; Tarrega, A.; García Segovia, P.; Martínez Monzó, J. (2014). Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis. Food Analytical Methods. 7(2):400-408. doi:10.1007/s12161-013-9638-0S40040872Alasalvar C, Grigor J, Quantick P (1999) Method for the static headspace analysis of carrot volatiles. Food Chem 65:391Arcia P, Costell E, Tárrega A (2010) Thickness suitability of prebiotic dairy desserts: Relationship with rheological properties. Food Res Int 43:2409Baldwin DE (2012) Sous vide cooking: A review. Int J Gastronomy Food Sci 1:15Bourne MC (2002) Food texture and viscosity: concept and measurement. Academic, San DiegoDauchet L, Amouyel P, Hercberg S, Dallongeville J (2006) Fruit and vegetable consumption and risk of coronary heart disease: a meta-analysis of cohort studies. 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J Food Eng 88:28García-Segovia P, Barreto-Palacios V, Iborra-Bernad C, Andrés-Bello A, González-Carrascosa R, Bretón J, Martínez-Monzó J (2012) Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin. Int J Gastronomy Food Sci 1:54Greve LC, Mcardle RN, Gohlke JR, Labavitch JM (1994a) Impact of heating on carrot firmness: changes in cell wall components. J Agric Food Chem 42:2900Greve LC, Shackel KA, Ahmadi H, Mcardle RN, Gohlke JR, Labavitch JM (1994b) Impact of heating on carrot firmness: contribution of cellular turgor. J Agric Food Chem 42:2896Hudson BT (1993) Industrial cuisine. Cornell Hotel Restaur Adm Q 34:73Hui YH, Chen F, Nollet LML et al (2010) Handbook of fruit and vegetable flavors. Wiley, HonokenIborra-Bernad C, Philippon D, García-Segovia P, Martinez-Monzo J (2013) Optimizing the texture and color of sous-vide and cook-vide green bean pods. LWT- Food Sci Technol 51:507ISO (2005) Sensory analysis. Methodology. Paired comparison test. 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Organization of structured interaction on the base of psychographic characteristics within the model of personality traits DISC

The paper discusses impact factors assuring the change in the efficiency of structured interaction at enterprises and in organizations. Methodological tools included a pilot study based on the model of different personality traits (DISC). Participants of the study were 47 representatives of small work teams in companies of Siberian region. The paper interprets a correlation between the efficiency of structured interaction in work teams and social personality traits. The use of training forms aimed at adjusting a social model of work teams is said to be restricted. An interrelation between team building based on psychographic traits and application of latest organization principles of structured interaction was ascertained according to analysis data