Classical and all-floating FETI methods for the simulation of arterial tissues

High-resolution and anatomically realistic computer models of biological soft tissues play a significant role in the understanding of the function of cardiovascular components in health and disease. However, the computational effort to handle fine grids to resolve the geometries as well as sophisticated tissue models is very challenging. One possibility to derive a strongly scalable parallel solution algorithm is to consider finite element tearing and interconnecting (FETI) methods. In this study we propose and investigate the application of FETI methods to simulate the elastic behavior of biological soft tissues. As one particular example we choose the artery which is - as most other biological tissues - characterized by anisotropic and nonlinear material properties. We compare two specific approaches of FETI methods, classical and all-floating, and investigate the numerical behavior of different preconditioning techniques. In comparison to classical FETI, the all-floating approach has not only advantages concerning the implementation but in many cases also concerning the convergence of the global iterative solution method. This behavior is illustrated with numerical examples. We present results of linear elastic simulations to show convergence rates, as expected from the theory, and results from the more sophisticated nonlinear case where we apply a well-known anisotropic model to the realistic geometry of an artery. Although the FETI methods have a great applicability on artery simulations we will also discuss some limitations concerning the dependence on material parameters.Comment: 29 page

Effect of Tertiarybutylhydroquinone on the stability of fried banana chips

Perbandingan kestabilan terhadap pengoksidanan ke atas kerepek pisang yang digoreng dalam minyak kelapa sawit olein yang mengandungi antioksidan, tertiary"butylhydroquinone, dan minyak kelapa sawit olein tanpa antioksidan telah dikaji. Nilai-nilai peroksid d{m anisidin bagi minyak yang diekstrak dan kerepek yang disimpan pada suhu 60° C menjelaskan kerepek pisang yang digoreng dalam minyak mengandungi tertiarybu tylhydroquinone memperolehi kestabilan yang lebih baik terhadap jangkamasa penyimpanan bagi kerepek tersebu

Post-harvest Storage of Guava (Psidium guajava, L, var. Taiwan)

Guava fruit (var. Taiwan) were stored at room temperature (26°C), 200e and 50 e and the characteristics of the fruits during storage were evaluated. Guava fruit has a post-harvest life of about 1 week during room temperature storage and post-harvest life can be extended by a few days during storage at 20°C. At 2~ eand 200 e, post-harvest life is limited by the occurrence of rots. At~e, bronzing of the guava skin occurs at about 2 weeks of storage. Rots were not evident during storage at 5°e. The average pH, total soluble solids and titratable acidity of guava at harvest was 3.5,5.4°Brix and 62.8 ml O.lNaOH/ 100g respectively. The levels of individual soluble sugars were: fructose 1.60 g/100g, glucose 1.06g/1 OOg and sucrose O. 78g/1 OOg at the commencement of the study. There were significant increases in total soluble solids during storage at all temperatures. Titratable acidity did not change significantly during storage for 10 days at room temperature and 200 e and during storage for 4 weeks at 5° e. There were significant increases in fructose, glucose and total soluble sugars but no significant differences in sucrose levels during storage at room temperature. Significant increase in fructose levels and total soluble sugar levels were also obtained during storage at 200 e and 5°e. The fructose/glucose ratios significantly increased during storage at all temperatures

Restriction on the energy and luminosity of e+e- storage rings due to beamstrahlung

The role of beamstrahlung in high-energy e+e- storage-ring colliders (SRCs) is examined. Particle loss due to the emission of single energetic beamstrahlung photons is shown to impose a fundamental limit on SRC luminosities at energies 2E_0 >~ 140 GeV for head-on collisions and 2E_0 >~ 40 GeV for crab-waist collisions. With beamstrahlung taken into account, we explore the viability of SRCs in the E_0=240-500 GeV range, which is of interest in the precision study of the Higgs boson. At 2E_0=240 GeV, SRCs are found to be competitive with linear colliders; however, at 2E_0=400-500 GeV, the attainable SRC luminosity would be a factor 15-25 smaller than desired.Comment: Latex, 5 pages. v2 differs only by minor changes is abstract and introduction, one reference is added. v3 corresponds to the paper published in PR

Composition of Rambutan Seeds

The seeds of three rambutan clones (R4, R 7 and R169) were analysed. Proximate analysis of the seeds showed that they contained 11.9-14.1% protein, 37.1-38.9% crude fat (peroleum ether extract), 2.8-6.6% crude fibre and 2.6-2.9% ash on a dry weight basis. The seeds contained 34.1-34.6% moisture. The amino acid profile of the seed protein showed that the protein was of good quality. The major fatty acids in rambutan seed fat were C16:0 (4.36-4.86%); C18:0 (5.93-7.49%); C18:1 (37.91-40.15%); C20:0 (36.14-36.77%) and C20:1 (6.92-7.27%)

Determination of Sugars in Soft Drinks by High Performance Liquid Chromatography

The fructose, glucose and sucrose contents of selected soft' drinks available in Malaysian markets were determined by high performance liquid chromatography (HPLC). The soft drinks tested had a soluble sugar content of between 8.5 to 15.3 g 100 ml- 1 • The average fructose, glucose and sucrose contents werefound to be in the ranges of 0 - 6. 7, 0 - 6.9 and 0 - 10.5 g 100 ml I respectively. The content of individual sugars were found to be more variable than the content of total sugar in different samples of a specific soft drink

Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil

The shelf life of potato crisps fried in market samples of palm olein, corn oil and soya oil was evaluated by a sensory panel comprising Malaysian panelists. The shelf-life of crisps fried in palm olein was significantly longer than those fried in soya oil (p <0.05). There were no significant differences (p < 0.05) between the shelf-life of crisps fried in palm olein and those fried in corn oil. In each oil system, the shelf-life of the crisps fried in the oils decreased with an increase in fry number. The shelf-life of the crisps fried in each oil was infuenced by the level of%polar components and the acid value of the oil