A phase-field method coupled with CALPHAD for the simulation of ordered κ-carbide precipitates in both disordred γ and α phases in low density steel

In order to simulate multi-component diffusion controlled precipitation of ordered phases in low density steels using the phase-field method, the Gibbs free energy of the γ, α and κ phases in the quaternary Fe-Mn-Al-C system was linked to the CALPHAD method using a three-sublattice model which is based on the accumulation of considerable thermodynamic data in multi-component systems and the assurance of continuous variation of the interface area. This model includes the coherent precipitation of κ phase from a disordered FCC γ phase and semi-coherent precipitation of the same κ phase from a disordered BCC α structure. The microstructure evolution of κ- carbide was simulated with three-dimensional phase-field model. The simulation was first performed for a single particle in both γ and α phases to investigate the evolution of interfacial and elastic strain energy during the precipitation process. The simulation results show that κ has a cuboidal morphology in γ and elongated plate-like morphology in α which is in agreement with the morphologies reported in the literature. The multi-particle simulations were also performed for the precipitation of κ phase from both disordered γ and α. The results also demonstrate that the size of κ precipitates in γ is remarkably smaller than that in α phase

Bioinformatics of Corals: Investigating Heterogeneous Omics Data from Coral Holobionts for Insight into Reef Health and Resillience

Coral reefs are home to over 2 million species and provide habitat for roughly 25% of all marine animals, but they are being severely threatened by pollution and climate change. A large amount of genomic, transcriptomic and other -omics data from different species of reef building corals, the uni-cellular dinoagellates, plus the coral microbiome (where corals have possibly the most complex microbiome yet discovered, consisting of over 20,000 different species), is becoming increasingly available for corals. This new data present an opportunity for bioinformatics researchers and computational biologists to contribute to a timely, compelling, and urgent investigation of critical factors that influence reef health and resilience. This paper summarizes the content of the Bioinformatics of Corals workshop, that is being held as part of PSB 2021. It is particularly relevant for this workshop to occur at PSB, given the abundance of and reliance on coral reefs in Hawaii and the conference’s traditional association with the region

Number of adaptive steps to a local fitness peak

We consider a population of genotype sequences evolving on a rugged fitness landscape with many local fitness peaks. The population walks uphill until it encounters a local fitness maximum. We find that the statistical properties of the walk length depend on whether the underlying fitness distribution has a finite mean. If the mean is finite, all the walk length cumulants grow with the sequence length but approach a constant otherwise. Experimental implications of our analytical results are also discussed

Temperature‑induced changes in dough elasticity as a useful tool in defining the firmness of cooked pasta

Semolina with high protein content and strong gluten is recognized as the best raw-material for pasta-products with a good cooking quality, while little consideration has been given to semolina dough elasticity when heating is applied. In this research, a new technique was developed by adapting the Glutograph (Brabender GmbH&Co., Duisburg, Germany) to measure the changes in elasticity induced by heating on a sheeted dough. The information obtained by this procedure was related to the firmness of cooked pasta. Starting from semolina of four durum wheat varieties with differences in protein quantity and quality, dough samples were prepared in a Farinograph at a hydration level of 35 %. Each dough was sheeted by a home-made pasta machine, obtaining disks of 5 cm diameter and 2.1 mm thickness. Stretching (10 s) and relaxation (30 s) cycles were applied repeatedly during the test time, while dough temperature was increased from 30 to 90 °C at 1.2 °C/min. For each peak recorded, stretching and recovery values were calculated and plotted against sample temperature. Both stretching and recovery curves were integrated and the loss of elasticity was calculated. Results showed as high elasticity loss during heating is related to low firmness of the related cooked pasta

Centrifugal terms in the WKB approximation and semiclassical quantization of hydrogen

A systematic semiclassical expansion of the hydrogen problem about the classical Kepler problem is shown to yield remarkably accurate results. Ad hoc changes of the centrifugal term, such as the standard Langer modification where the factor l(l+1) is replaced by (l+1/2)^2, are avoided. The semiclassical energy levels are shown to be exact to first order in $\hbar$ with all higher order contributions vanishing. The wave functions and dipole matrix elements are also discussed.Comment: 5 pages, to appear in Phys. Rev.

Temperature‑induced changes in dough elasticity as a useful tool in defining the firmness of cooked pasta

Semolina with high protein content and strong gluten is recognized as the best raw-material for pasta-products with a good cooking quality, while little consideration has been given to semolina dough elasticity when heating is applied. In this research, a new technique was developed by adapting the Glutograph (Brabender GmbH&Co., Duisburg, Germany) to measure the changes in elasticity induced by heating on a sheeted dough. The information obtained by this procedure was related to the firmness of cooked pasta. Starting from semolina of four durum wheat varieties with differences in protein quantity and quality, dough samples were prepared in a Farinograph at a hydration level of 35 %. Each dough was sheeted by a home-made pasta machine, obtaining disks of 5 cm diameter and 2.1 mm thickness. Stretching (10 s) and relaxation (30 s) cycles were applied repeatedly during the test time, while dough temperature was increased from 30 to 90 \ub0C at 1.2 \ub0C/min. For each peak recorded, stretching and recovery values were calculated and plotted against sample temperature. Both stretching and recovery curves were integrated and the loss of elasticity was calculated. Results showed as high elasticity loss during heating is related to low firmness of the related cooked pasta

A probabilistic fusion framework for 3-D reconstruction using heterogeneous sensors

This letter proposes a framework to perform 3-D reconstruction using a heterogeneous sensor network, with potential use in augmented reality, human behavior understanding, smart-room implementations, robotics, and many other applications. We fuse orientation measurements from inertial sensors, images from cameras and depth data from Time of Flight sensors within a probabilistic framework in a synergistic manner to obtain robust reconstructions. A fully probabilistic method is proposed to efficiently fuse the multi-modal data of the system

Arthroscopic Wrist Debridement and Radial Styloidectomy for Advanced Scapholunate Advanced Collapse Wrist: Long-term Follow-up

© The Author(s) 2017. Background: Symptomatic stage 2 or 3 scapholunate advanced collapse (SLAC) wrist is aggressively treated with salvage procedures, such as proximal row carpectomy or partial wrist fusion with resultant pain relief but limited motion. We hypothesize that arthroscopic synovectomy, radial styloidectomy, and neurectomy will preserve wrist motion, relieve pain, and delay or avoid salvage procedures. Methods: We evaluated outcomes in 13 wrists through questionnaires and 11 of these through additional physical examination at a mean follow-up of 5.0 years. Eight wrists were stage 2 and 5 were stage 3. Data at final follow-up included mobility/strength measurements, subjective outcome scores (Disabilities of the Arm, Shoulder, and Hand [DASH] and visual analog scale [VAS] pain), patient satisfaction, and return to work statistics. Results: Patients had an average flexion-extension arc of 88.0° in the treated wrist and an average grip strength that was 95.0% of the contralateral side. No patients required revision surgery at follow-up. The 13 wrists reported an average DASH score of 16.4 and mean VAS pain score at rest and with activity of 17.9 and 31.6, respectively. All patients working prior to the procedure (n = 8) were able to immediately return to work. In all, 84.6% of patients were satisfied. Conclusions: The procedure studied may have advantages in relieving pain, while preserving wrist motion for SLAC stage 2 or 3 disease. This procedure does not preclude future salvage procedures in those patients with severe disease who prefer to maintain wrist motion for the short term. Patients experience good functional outcomes with the majority experiencing a reduction in pain with the ability to return to work