Interpretative and predictive modelling of Joint European Torus collisionality scans

Transport modelling of Joint European Torus (JET) dimensionless collisionality scaling experiments in various operational scenarios is presented. Interpretative simulations at a fixed radial position are combined with predictive JETTO simulations of temperatures and densities, using the TGLF transport model. The model includes electromagnetic effects and collisions as well as □(→┬E ) X □(→┬B ) shear in Miller geometry. Focus is on particle transport and the role of the neutral beam injection (NBI) particle source for the density peaking. The experimental 3-point collisionality scans include L-mode, and H-mode (D and H and higher beta D plasma) plasmas in a total of 12 discharges. Experimental results presented in (Tala et al 2017 44th EPS Conf.) indicate that for the H-mode scans, the NBI particle source plays an important role for the density peaking, whereas for the L-mode scan, the influence of the particle source is small. In general, both the interpretative and predictive transport simulations support the experimental conclusions on the role of the NBI particle source for the 12 JET discharges

Effects of formic acid and garlic powder on Escherichia coli in K-12 growth in raw ground beef

Introduction: Escherichia coli (E. coli) is becoming an increasingly difficult problem in meat processing facilities as well for handlers and sellers of ground meat products. There is increasing interest in new methods to combat microbial growth without affecting the final product. Purpose: The objective of this study was to observe the effects of formic acid and garlic powder on E.coli growth in ground beef. Methods: The study consisted of two samples of ground beef, one was inoculated with E.coli and one was a control. There were two separate treatments one with 1% garlic and the other with 1% formic acid. Samples were plated and enumerated for total plate counts, yeast and molds, and E.coli ; each at three different dilutions over a seven day period. Results: From all of the samples we found that this amount of garlic had no effect on any microbial growth in ground hamburger, however formic acid had a significant effect on all microbial growth in ground hamburger. Our data was calculated with a P value of less than 0.05. Our control sample of hamburger did end up getting contaminated possibly through air or poor lab practices. Significance: The results of this lab showed that the amount of garlic used had no effect however formic acid worked to significantly reduce microbial growth