Surface Hydrology in Global River Basins in the Off-Line Land-Surface GEOS Assimilation (OLGA) System

Land surface hydrology for the Off-line Land-surface GEOS Analysis (OLGA) system and Goddard Earth Observing System (GEOS-1) Data Assimilation System (DAS) has been examined using a river routing model. The GEOS-1 DAS land-surface parameterization is very simple, using an energy balance prediction of surface temperature and prescribed soil water. OLGA uses near-surface atmospheric data from the GEOS-1 DAS to drive a more comprehensive parameterization of the land-surface physics. The two global systems are evaluated using a global river routing model. The river routing model uses climatologic surface runoff from each system to simulate the river discharge from global river basins, which can be compared to climatologic river discharge. Due to the soil hydrology, the OLGA system shows a general improvement in the simulation of river discharge compared to the GEOS-1 DAS. Snowmelt processes included in OLGA also have a positive effect on the annual cycle of river discharge and source runoff. Preliminary tests of a coupled land-atmosphere model indicate improvements to the hydrologic cycle compared to the uncoupled system. The river routing model has provided a useful tool in the evaluation of the GCM hydrologic cycle, and has helped quantify the influence of the more advanced land surface model

Magnetic antenna using metallic glass

A lightweight search-coil antenna or sensor assembly for detecting magnetic fields and including a multi-turn electromagnetic induction coil wound on a spool type coil form through which is inserted an elongated coil loading member comprised of metallic glass material wrapped around a dielectric rod. The dielectric rod consists of a plastic or a wooden dowel having a length which is relatively larger than its thickness so as to provide a large length-to-diameter ratio. A tri-axial configuration includes a housing in which is located three substantially identical mutually orthogonal electromagnetic induction coil assemblies of the type described above wherein each of the assemblies include an electromagnetic coil wound on a dielectric spool with an elongated metallic glass coil loading member projecting therethrough

Steak Location Within the Semitendinosus Muscle Impacts Metmyoglobin Accumulation on Steaks During Retail Display

Beef color is a major attribute consumers utilize to make purchasing decisions. It is estimated poor color shelf-life of beef steaks costs the meat industry more than $1 billion annually. Shelf-life color is influenced by a balance of two biochemical processes within steaks: metmyoglobin reducing ability and oxygen consumption. Steaks that exhibit a greater metmyoglobin reducing and a reduced oxygen consumption are typically characterized as more color stable. Characteristics of the muscle fiber or muscle cell are what determine the properties of a steak. Commonly, muscles with more oxidative fibers have an elevated oxygen consumption and reduced metmyoglobin reducing ability. The Semitendinosus muscle or eye of round possesses a divergent muscle fiber isoform distribution based on the location steaks are fabricated. The objective of this study was to examine effects of steak location on muscle fiber type distribution and metmyoglobin accumulation of Semitendinosus steaks

Monochloroamine with Grignard Reagents

Certain Grignard reagents react with monochloroamine in dry ether solution to form amines. There is a wide variation in the amount of amine produced. In some cases considerable ammonia is formed. With benzyl magnesium chloride, which thus far has given the best yield of amine, an 80 to 90% yield based on the monochloroamine is obtained

A Two-Dimensional Hydrostatically Equilibrium Atmosphere of a Neutron Star with Given Differential Rotation

An analytic solution has been found in the Roche approximation for the axially symmetric structure of a hydrostatically equilibrium atmosphere of a neutron star produced by collapse. A hydrodynamic (quasione-dimensional) model for the collapse of a rotating iron core in a massive star gives rise to a heterogeneous rotating protoneutron star with an extended atmosphere composed of matter from the outer part of the iron core with differential rotation (Imshennik and Nadyozhin, 1992). The equation of state of a completely degenerate iron gas with an arbitrary degree of relativity is taken for the atmospheric matter. We construct a family of toroidal model atmospheres with total masses $M \approx 0.1 \div 0.2 M_{\odot}$ and total angular momenta $J \approx (1 \div 5.5) \cdot 10^{49} erg \cdot s$, which are acceptable for the outer part of the collapsed iron core, in accordance with the hydrodynamic model, as a function of constant parameters $\omega_{0} and r_{0}$ of the specified differential rotation law $\Omega = \omega_{0}\exp{\Big[-\frac{(r\sin{\Theta})^{2}}{r_{0}^{2}}\Big]}$ in spherical coordinates. The assumed rotation law is also qualitatively consistent with the hydrodynamic model for the collapse of an iron core.Comment: 9 pages, 6 figures, 1 tabl

Length of Aging has Greater Effect than Lactic Acid Treatment on Color Stability of Beef Chuck Muscles

Lactic acid spray washes are widely used as an antimicrobial intervention in the beef industry. Sprays are typically applied to the exterior of carcasses and subprimal cuts to reduce or eliminate potential pathogenic bacteria. While the efficacy of these washes has been proven, other questions remain about their effect on color attributes of meat when applied to subprimal cuts. The objective of this study was to determine the effect of a lactic acid subprimal wash on the color stability of beef chuck rolls

Coarse Marbled Beef is Juicier and More Flavorful Than Fine or Medium Marbled Beef

Beef palatability and eating experience is driven primarily by U.S. Department of Agriculture quality grade and marbling levels. Beef USDA quality grade consists of both marbling levels and maturity. Conventionally, marbling texture has not been a consideration of quality grades. Currently, only one study has assessed the effects of marbling texture on beef palatability. Despite this, preferences for fine or medium marbling exist with both packers and retailers, as approximately 75% of branded beef programs under the supervision of USDA-AMS require fine or medium textured marbling, which equates to losses of premiums for packers and producers (USDA, 2016). The objective of the study was to evaluate the effects of marbling texture on trained sensory panel ratings of beef strip loin steaks of varying USDA quality grades and marbling textures