High order harmonics from relativistic electron spikes

A new regime of relativistic high-order harmonic generation is discovered [Phys. Rev. Lett. 108, 135004 (2012)]. Multi-terawatt relativistic-irradiance (>1018 W/cm2) femtosecond (~30-50 fs) lasers focused to underdense (few×1019 cm-3) plasma formed in gas jet targets produce comb-like spectra with hundreds of even and odd harmonic orders reaching the photon energy of 360 eV, including the 'water window' spectral range. Harmonics are generated by either linearly or circularly polarized pulses from the J-KAREN (KPSI, JAEA) and Astra Gemini (CLF, RAL, UK) lasers. The photon number scalability has been demonstrated with a 120 TW laser producing 40 μJ/sr per harmonic at 120 eV. The experimental results are explained using particle-in-cell (PIC) simulations and catastrophe theory. A new mechanism of harmonic generation by sharp, structurally stable, oscillating electron spikes at the joint of boundaries of wake and bow waves excited by a laser pulse is introduced. In this paper detailed descriptions of the experiments, simulations and model are provided and new features are shown, including data obtained with a two-channel spectrograph, harmonic generation by circularly polarized laser pulses and angular distribution

Representational predicaments for employees: Their impact on perceptions of supervisors\u27 individualized consideration and on employee job satisfaction

A representational predicament for a subordinate vis-à-vis his or her immediate superior involves perceptual incongruence with the superior about the subordinate\u27s work or work context, with unfavourable implications for the employee. An instrument to measure the incidence of two types of representational predicament, being neglected and negative slanting, was developed and then validated through an initial survey of 327 employees. A subsequent substantive survey with a fresh sample of 330 employees largely supported a conceptual model linking being neglected and negative slanting to perceptions of low individualized consideration by superiors and to low overall job satisfaction. The respondents in both surveys were all Hong Kong Chinese. Two case examples drawn from qualitative interviews illustrate and support the conceptual model. Based on the research findings, we recommend some practical exercises to use in training interventions with leaders and subordinates. © 2013 Copyright Taylor and Francis Group, LLC

Whole-genome sequencing reveals host factors underlying critical COVID-19

Critical COVID-19 is caused by immune-mediated inflammatory lung injury. Host genetic variation influences the development of illness requiring critical care1 or hospitalization2,3,4 after infection with SARS-CoV-2. The GenOMICC (Genetics of Mortality in Critical Care) study enables the comparison of genomes from individuals who are critically ill with those of population controls to find underlying disease mechanisms. Here we use whole-genome sequencing in 7,491 critically ill individuals compared with 48,400 controls to discover and replicate 23 independent variants that significantly predispose to critical COVID-19. We identify 16 new independent associations, including variants within genes that are involved in interferon signalling (IL10RB and PLSCR1), leucocyte differentiation (BCL11A) and blood-type antigen secretor status (FUT2). Using transcriptome-wide association and colocalization to infer the effect of gene expression on disease severity, we find evidence that implicates multiple genes—including reduced expression of a membrane flippase (ATP11A), and increased expression of a mucin (MUC1)—in critical disease. Mendelian randomization provides evidence in support of causal roles for myeloid cell adhesion molecules (SELE, ICAM5 and CD209) and the coagulation factor F8, all of which are potentially druggable targets. Our results are broadly consistent with a multi-component model of COVID-19 pathophysiology, in which at least two distinct mechanisms can predispose to life-threatening disease: failure to control viral replication; or an enhanced tendency towards pulmonary inflammation and intravascular coagulation. We show that comparison between cases of critical illness and population controls is highly efficient for the detection of therapeutically relevant mechanisms of disease

Factors Hindering the Performance of Construction Project Managers

It has been said that the effective performance of the Project Manager (PM) is the single most critical factor affecting successful project outcomes. Little is known, however, of the nature and extent of the hindrances to PM effectiveness in the Construction Industry (CI). This paper reports on the results of a worldwide survey of PMs concerning these issues and shows that they have the potential to be more effective and more productive in their working. Associated with this is a need to be more aware of progress and developments in the CI generally, more aware of progress and developments in their own organisation, more delegation of contract administration tasks and more general administrative support. Also highlighted is the lengthy working hours of PMs

Formulation of a shelf stable, minimally processed cranberry chutney

Known for their high level of antioxidants, cranberries ranked number one in antioxidant content with 9.584 mmol/100grams, when compared to nineteen other common fruits. For the past few years, consumer trends continue to go towards healthy, minimally processed items with clean labels. The goal of this project was to develop a cranberry chutney consisting of a variety of fruits, peppers, and spices that are minimally processed, contains a clean label, and shelf life similar to a shelf stable canned product. The secondary focus was to use whole cranberries in a new product. The total cranberry content of our chutney was 30%. Other ingredients were 26.3% pear, 13.8% apple, 12.1% canned crushed pineapple, 12.1% sugar, 2.85% Anaheim pepper, 1.1% cilantro, and 1.1% fresh ginger. Only some of the ingredients were pulverized, in order to achieve optimum texture and mouthfeel. The product was minimally processed to an internal temperature of 71.1°C, held for 1 minute, filled above 65.5°C and inverted for 5 min. Once cooled, pH and water activity levels were measured. Two more samples were put into the accelerated shelf life incubator at 40.1℃. After 4 weeks, pH was evaluated. For the 8 week sample, microbial testing was done using 3M plates for aerobic plate count, E. coli/coliforms, and yeast/mold populations. The plates were incubated at 37℃ and checked at day 3 and 5 for colony growth. An accelerated shelf life study proved a one-year shelf life of our canned product. Microbial testing further confirmed this result. For aerobic plate count, E. coli/coliforms, and yeast/molds, the populations were below the detectable limit of <10 CFUs/ml. The pH levels for week 0, 4, and 8 were 2.98, 3.01, and 2.97. Because the chutney contains ingredients that are already naturally acidic, this product is considered a formulated acid food. However, the water activity was high at a level of 0.976. The chutney product was naturally acidic (pH 3.0) and applied a minimally processed heat treatment that was able to achieve an estimated shelf life of 1 year. Once opened, this product must be refrigerated and used within 4 weeks

Processing of cranberry chutney and gluten-free biscotti

The cranberry is known as the “king” of wholesome fruits. Consumer health trends have focused on clean labels and minimally processed foods. The objective of this project was to provide consumers with a healthy, on-the-go product using frozen whole cranberries. The main goal was to develop a minimally processed cranberry chutney, along with the gluten-free biscotti that provided a convenient, light, and tasty product for “healthy strivers.” A shelf stable cranberry chutney and gluten-free biscotti was the desired product. Several processing methods and formulations were conducted for each component. A combination of whole cranberry, pears, apple, pineapple, Anaheim pepper, cilantro, and ginger were evaluated at different levels to determine the appropriate sweetness and heat profile of the chutney. Ingredients were diced and/or pulverized to provide a uniform consistency. The chutney was cooked to an internal temperature of 160°F for 60 seconds before being placed in glass jars to conduct an accelerated shelf stability test. Water activity and pH were measured. Different functional ingredients such as xanthan gum and eggs were added to the biscotti to obtain a uniform product. A focus group was conducted. After many trials, the best formulation and processing steps were developed. Ingredients in the chutney were 30.7% cranberry, 26.3% pear, 13.8% apple, 12.1% pineapple, 12.1% sugar, 2.85% Anaheim pepper, 1.1% cilantro, and 1.1% ginger. For the chutney, it was found that pulverizing 50% of the pear, and 100% of the cranberry, Anaheim pepper, cilantro, and ginger provided a smooth, uniform texture. The remaining pear and 100% of the apple were diced to a size of 0.5 cm × 0.25 cm to provide an appealing product with crunchy notes. Crushed, canned pineapple was drained and added to the chutney mixture to provide a sweet, fruity flavor. The gluten-free biscotti had 15.4% cranberry. The shelf stability of the cranberry chutney was found to be at least one year. The time could increase with a higher cooking temperature or longer holding time. The pH consistently stayed at 2.99. Water activity of the cranberry chutney was 0.976. Based on focus group results, the chutney scored favorably above the biscotti. The cranberry chutney will provide a unique “sweet and heat” minimally processed product to “healthy strivers