Semi-analytical description of the modulator section of the coherent electron cooling

In the coherent electron cooling, the modern hadron beam cooling technique, each hadron receives an individual kick from the electric field of the amplified electron density perturbation created in the modulator by this hadron in a co-propagating electron beam. We developed a method for computing the dynamics of these density perturbations in an infinite electron plasma with any equilibrium velocity distribution -- a possible model for the modulator. We derived analytical expressions for the dynamics of the density perturbations in the Fourier-Laplace domain for a variety of 1D, 2D, and 3D equilibrium distributions of the electron beam. To obtain the space-time dynamics, we employed the fast Fourier transform (FFT) algorithm. We also found an analytical solution in the space-time domain for the 1D Cauchy equilibrium distribution, which serves as a benchmark for our general approach based on numerical evaluation of the integral transforms and as a fast alternative to the numerical computations. We tested the method for various distributions and initial conditions.Comment: 11 pages, 5 figure

INVESTIGATION AND INTENSIFICATION OF SEPARATION PROCESSES OF PULPS OF VARIOUS CHEMICAL AND MINERALOGIC COMPOSITION IN ALUMINIUM PRODUCTION

The purpose is the solution of the problem of intensifying the process of aluminium industry pulps separation with the help of flocculants and the study of the effect of impurities Cl*99-, CO*003*992*99-, SO*004*992*99- on the separation process. It has been established that the impurities produce an inconsistent effect on the change of the physical properties of separated phases; the classes of the most efficient flocculats have been determined; and the methods of their application in the production of regenerated cryolite have been devised. The results have been introduced at Bratsk aluminium plantAvailable from VNTIC / VNTIC - Scientific & Technical Information Centre of RussiaSIGLERURussian Federatio

Dynamics of shielding of a moving charged particle in a confined electron plasma

Dynamics of shielding of a moving charged particle in a confined plasma, which represents a realistic model of an electron beam in accelerators, is studied. This is a longstanding problem in plasma physics with important applications in accelerator physics. However, only solutions for an infinite unrealistic plasma are available. We developed a novel method to solve this problem, which consists of transformation of the Vlasov-Poisson differential equations to an integral equation for the Laplace image of the electron density perturbation created by an external charge. The integral equation is then solved numerically via the piecewise polynomial collocation method and the fast Fourier transform. We present thorough analysis of the results obtained and their physical interpretation

A ComputingModelling of the Chemiluminescense Dynamics for Neutrophil Granulocytes

Проведено вычислительное моделирование динамики хемилюминесценции нейтрофильных грану- лоцитов по методу Прони.Using Prony’s method, we create a mathematical model of the chemiluminescense dynamics for neutrophil granulocytes

A ComputingModelling of the Chemiluminescense Dynamics for Neutrophil Granulocytes

Проведено вычислительное моделирование динамики хемилюминесценции нейтрофильных грану- лоцитов по методу Прони.Using Prony’s method, we create a mathematical model of the chemiluminescense dynamics for neutrophil granulocytes

Microbial Communities of Artisanal Fermented Milk Products from Russia

Fermented milk products (FMPs) have numerous health properties, making them an important part of our nutrient budget. Based on traditions, history and geography, there are different preferences and recipes for FMP preparation in distinct regions of the world and Russia in particular. A number of dairy products, both widely occurring and region-specific, were sampled in the households and local markets of the Caucasus republics, Buryatia, Altai, and the Far East and European regions of Russia. The examined FMPs were produced from cow, camel, mare’s or mixed milk, in the traditional way, without adding commercial starter cultures. Lactate and acetate were the major volatile fatty acids (VFA) of the studied FMPs, while succinate, formate, propionate and n-butyrate were present in lower concentrations. Bacterial communities analyzed by 16S rRNA gene V4 fragment amplicon sequencing showed that Firmicutes (Lactococcus, Lactobacillus, Streptococcus, Lentilactobacillus and Leuconostoc) was the predominant phylum in all analyzed FMPs, followed by Proteobacteria (Acetobacter, Klebsiella, Pseudomonas and Citrobacter). Lactobacillus (mainly in beverages) or Lactococcus (mainly in creamy and solid products) were the most abundant community-forming genera in FMPs where raw milk was used and fermentation took place at (or below) room temperature. In turn, representatives of Streptococcus genus dominated the FMPs made from melted or pasteurized milk and fermented at elevated temperatures (such as ryazhenka, cottage cheese and matsoni-like products). It was revealed that the microbial diversity of koumiss, shubat, ryazhenka, matsoni-like products, chegen, sour cream and bryndza varied slightly within each type and correlated well with the same products from other regions and countries. On the other hand, the microbiomes of kefir, prostokvasha, ayran, cottage cheese and suluguni-like cheese were more variable and were shaped by the influence of particular factors linked with regional differences and traditions expressed in specificities in the production process. The microbial diversity of aarts, khurunga, khuruud, tan, ayran and suluguni-like cheese was studied here, to our knowledge, for the first time. The results of this study emphasize the overall similarity of the microbial communities of various FMPs on the one hand, and specificities of regional products on the other. The latter are of particular value in the age of globalization when people have begun searching for new and unusual products and properties. Speaking more specifically, these novel products, with their characteristic communities, might be used for the development of novel microbial associations (i.e., starters) to produce novel products with improved or unique properties