940 research outputs found
Numerical Approximations for the Null Controllers of Structurally Damped Plate Dynamics
In this paper, we consider a structurally damped elastic equation under
hinged boundary conditions. Fully-discrete numerical approximation schemes are
generated for the null controllability of these parabolic-like PDEs. We mainly
use finite element method (FEM) and finite difference method (FDM)
approximations to show that the null controllers being approximated via FEM and
FDM exhibit exactly the same asymptotics of the associated minimal energy
function. For this, we appeal to the theory originally given by R. Triggiani
[20] for construction of null controllers of ODE systems. These null
controllers are also amenable to our numerical implementation in which we
discuss the aspects of FEM and FDM numerical approximations and compare both
methodologies. We justify our theoretical results with the numerical
experiments given for both approximation schemes
Efficient decomposition of quantum gates
Optimal implementation of quantum gates is crucial for designing a quantum
computer. We consider the matrix representation of an arbitrary multiqubit
gate. By ordering the basis vectors using the Gray code, we construct the
quantum circuit which is optimal in the sense of fully controlled single-qubit
gates and yet is equivalent with the multiqubit gate. In the second step of the
optimization, superfluous control bits are eliminated, which eventually results
in a smaller total number of the elementary gates. In our scheme the number of
controlled NOT gates is which coincides with the theoretical lower
bound.Comment: 4 pages, 2 figure
Recommended from our members
Reformulation initiative for partial replacement of saturated with unsaturated fats in dairy foods attenuates the increase in LDL cholesterol and improves flow-mediated dilatation compared with conventional dairy: the randomized, controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study
Background
Modifying dairy fat composition by increasing the MUFA content is a potential strategy to reduce dietary SFA intake for cardiovascular disease (CVD) prevention in the population.
Objectives
To determine the effects of consuming SFA-reduced, MUFA-enriched (modified) dairy products, compared with conventional dairy products (control), on the fasting cholesterol profile (primary outcome), endothelial function assessed by flow-mediated dilatation (FMD; key secondary outcome), and other cardiometabolic risk markers.
Methods
A double-blind, randomized, controlled crossover 12-wk intervention was conducted. Participants with a 1.5-fold higher (moderate) CVD risk than the population mean replaced habitual dairy products with study products (milk, cheese, and butter) to achieve a high-fat, high-dairy isoenergetic daily dietary exchange [38% of total energy intake (%TE) from fat: control (dietary target: 19%TE SFA; 11%TE MUFA) and modified (16%TE SFA; 14%TE MUFA) diet].
Results
Fifty-four participants (57.4% men; mean ± SEM age: 52 ± 3 y; BMI: 25.8 ± 0.5 kg/m2) completed the study. The modified diet attenuated the rise in fasting LDL cholesterol observed with the control diet (0.03 ± 0.06 mmol/L and 0.19 ± 0.05 mmol/L, respectively; P = 0.03). Relative to baseline, the %FMD response increased after the modified diet (0.35% ± 0.15%), whereas a decrease was observed after the control diet (−0.51% ± 0.15%; P< 0.0001). In addition, fasting plasma nitrite concentrations increased after the modified diet, yet decreased after the control diet (0.02 ± 0.01 μmol/L and −0.03 ± 0.02 μmol/L, respectively; P = 0.01).
Conclusions
In adults at moderate CVD risk, consumption of a high-fat diet containing SFA-reduced, MUFA-enriched dairy products for 12 wk showed beneficial effects on fasting LDL cholesterol and endothelial function compared with conventional dairy products. Our findings indicate that fatty acid modification of dairy products may have potential as a public health strategy aimed at CVD risk reduction. This trial was registered at clinicaltrials.gov as NCT02089035
Recommended from our members
A 25-hydroxycholecalciferol–fortified dairy drink is more effective at raising a marker of postprandial vitamin D status than cholecalciferol in men with suboptimal vitamin D status
Background: One strategy for improving population vitamin D status is consumption of fortified foods. However, the
effects of dairy products fortified with different vitamin D isoforms on postprandial vitamin D status and metabolic
outcomes have not been addressed.
Objective: We investigated whether consumption of dairy drinks fortified with either 25-hydroxycholecalciferol [25(OH)D3] or
cholecalciferol (vitamin D3) had differential effects on 24-h circulating plasma 25(OH)D3 concentration (a marker of vitamin
D status) and cardiometabolic risk markers.
Methods: A randomized, controlled, 3-way crossover, double-blind, postprandial study was conducted in 17 men with
suboptimal vitamin D status [mean 6 SEM age: 49 6 3 y; body mass index (in kg/m2): 26.4 6 0.6; and plasma 25(OH)D3
concentration: 31.7 6 3.4 nmol/L]. They were randomly assigned to consume 3 different test meals (4.54 MJ, 51 g fat, 125 g
carbohydrate, and 23 g protein),which contained either a nonfortified dairy drink (control), 20 mg 25(OH)D3-fortified (+HyD3) dairy
drink, or 20 mg vitamin D3–fortified (+D3) dairy drink with toasted bread and jam on different occasions, separated by a 2-wk
washout. Plasma 25(OH)D3 concentrations and cardiometabolic risk markers, including vascular stiffness, serum lipids, and
inflammatory markers, were measured frequently within 8 h postprandially and 24 h after the dairy drink was consumed.
Results: Plasma 25(OH)D3 concentrations (the primary outcome) were significantly higher after the +HyD3 dairy drink was
consumed compared with +D3 and control (P = 0.019), which was reflected in the 1.5-fold and 1.8-fold greater incremental
area under the curve for the 0–8 h response, respectively. The change in plasma 25(OH)D3 concentrations from baseline to
24 h for the +HyD3 dairy drink was also 0.9-fold higher than the +D3 dairy drink and 4.4-fold higher than the control
(P < 0.0001), which were not significantly different from each other.
Conclusion: The dairy drink fortified with 25(OH)D3 was more effective at raising plasma 25(OH)D3 concentrations
postprandially than was the dairy drink fortified with vitamin D3 in men with suboptimal vitamin D status
Recommended from our members
The effect of feeding modified soyabean oil enriched with C18 : 4 n-3 to broilers on the deposition of n-3 fatty acids in chicken meat
Supplementing broiler diets with conventional vegetable oils has little effect on the long-chain n-3 PUFA (LC n-3 PUFA) content of the meat. The present study investigated the effect on fatty acid composition and sensory characteristics of chicken meat when broilers were fed oil extracted from soyabeans (SDASOY) that had been genetically engineered to produce C18 : 4n-3 (stearidonic acid (SDA), 240 mg/g oil). Three diets were fed to 120 birds (eight replicate pens of five birds) from 15 d to slaughter (41–50 d). Diets were identical apart from the oil added to them (45 and 50 g/kg as fed in the grower and finisher phases, respectively), which was either SDASOY, near-isogenic soya (CON) or fish oil (FISH). The LC n-3 PUFA content of the meat increased in the order CON, SDASOY and FISH. In breast meat with skin, the SDA concentration was 522, 13 and 37 (sem 14·4) mg/100 g meat for SDASOY, CON and FISH, respectively. Equivalent values for C20 : 5n-3 (EPA) were 53, 13 and 140 (sem 8·4); for C22 : 5n-3 (docosapentaenoic acid (DPA)) 65, 15 and 101 (sem 3·5); for C22 : 6n-3 (DHA) 19, 9 and 181 (sem 4·4). Leg meat (with skin) values for SDA were 861, 23 and 68 (sem 30·1); for EPA 87, 9 and 258 (sem 7·5); for DPA 95, 20 and 165 (sem 5·0); for DHA 29, 10 and 278 (sem 8·4). Aroma, taste and aftertaste of freshly cooked breast meat were not affected. Fishy aromas, tastes and aftertastes were associated with LC n-3 PUFA content of the meat, being most noticeable in the FISH leg meat (both freshly cooked and reheated) and in the reheated SDASOY leg meat
Monte Carlo study of the Widom-Rowlinson fluid using cluster methods
The Widom-Rowlinson model of a fluid mixture is studied using a new cluster
algorithm that is a generalization of the invaded cluster algorithm previously
applied to Potts models. Our estimate of the critical exponents for the
two-component fluid are consistent with the Ising universality class in two and
three dimensions. We also present results for the three-component fluid.Comment: 13 pages RevTex and 2 Postscript figure
The benefits of improved technologies in agricultural aviation
The results are present for a study of the economic benefits attributed to a variety of potential technological improvements in agricultural aviation. Part 1 gives a general description of the ag-air industry and discusses the information used in the data base to estimate the potential benefits from technological improvements. Part 2 presents the benefit estimates and provides a quantitative basis for the estimates in each area study. Part 3 is a bibliography of references relating to this study
Recommended from our members
The effects of whey proteins, their peptides and amino acids on vascular function
Cardiovascular diseases (CVD) are a significant and growing burden on global
health services, and it is now accepted that impairment of vascular function represents
a major preliminary step in the development of CVD. There is considerable
interest in identifying both causal factors of impaired vascular function, as
well as related nutritional factors that may lower the risk of developing CVD, and
food-derived
bioactive peptides and amino acids have emerged as one such
area. Dairy foods contain two groups of proteins, whey proteins and caseins,
which represent a rich source of bioactive peptides that are released during food
processing and/or digestion. These peptides have a number of physiological
activities including the potential to reduce blood pressure. Research, including
acute and longer-term
randomised controlled trials, animal models and in
vitro models has demonstrated the potential impact of dairy proteins on vascular
function. The purpose of this paper is to narratively review the evidence, primarily
from randomised controlled trials, examining the effects of whey proteins,
their peptides and amino acids on vascular function and related issues including
blood pressure. In addition, it will explore the potential underlying mechanisms
responsible for these effects. It concludes that there is increasing evidence that
whey proteins, and notably the bioactive peptides and amino acids released during
their digestion, can have beneficial effects on aspects of vascular function
and thus contribute to CVD risk reduction. It also highlights a number of beneficial
effects of whey proteins including thos
- …