Use of unconventional plant raw material in poultry meat recipe

The results of studying the combined use of freeze-dried ground apples (in an amount of 7%) and Brazil nut kernels (in an amount of 5 %) in the technology of baked poultry products are presented. The modification of the recipe made it possible to obtain stuffed meat products with improved consumer properties (apple and nut notes in the smell, slight sourish-sweetish tone in the taste, caramel shades in the color) and increased nutritional value (content of dietary fiber, mineral elements Mo, Au, Cu, B, Mn, W, Be, Sn, Fe, Ca, Mg, P, organic acids, protein) alongside a decrease in the amount of butter by 4%

Radiation back-reaction in relativistically strong and QED-strong laser fields

The emission from an electron in the field of a relativistically strong laser pulse is analyzed. At the pulse intensities of \ge 10^{22} W/cm^2 the emission from counter-propagating electrons is modified by the effects of Quantum ElectroDynamics (QED), as long as the electron energy is sufficiently high: E \ge 1 GeV. The radiation force experienced by an electron is for the first time derived from the QED principles and its applicability range is extended towards the QED-strong fields.Comment: 4 pages, 4 figure

Emission and its back-reaction accompanying electron motion in relativistically strong and QED-strong pulsed laser fields

The emission from an electron in the field of a relativistically strong laser pulse is analyzed. At pulse intensities of J > 2 10^22 W/cm2 the emission from counter-propagating electrons is modified by the effects of Quantum ElectroDynamics (QED), as long as the electron energy is sufficiently high: E > 1 GeV. The radiation force experienced by an electron is for the first time derived from the QED principles and its applicability range is extended towards the QED-strong fields.Comment: 14 pages, 5 figures. Submitted to Phys.Rev.

Pair creation in QED-strong pulsed laser fields interacting with electron beams

International audienceQED effects are known to occur in a strong laser pulse interaction with a counterpropagating electron beam, among these effects being electron-positron pair creation. We discuss the range of laser pulse intensities of J>5×1022W/cm2 combined with electron beam energies of tens of GeV. In this regime multiple pairs may be generated from a single beam electron, some of the newborn particles being capable of further pair production. Radiation backreaction prevents avalanche development and limits pair creation. The system of integro-differential kinetic equations for electrons, positrons and ? photons is derived and solved numerically. © 2010 The American Physical Society

Relativistic attosecond physics

A study, with particle-in-cell simulations, of relativistic nonlinear optics in the regime of tight focus and ultrashort pulse duration (the λ3λ3 regime) reveals that synchronized attosecond electromagnetic pulses [N. M. Naumova, J. A. Nees, I. V. Sokolov, B. Hou, and G. A. Mourou, Phys. Rev. Lett. 92, 063902 (2004)] and attosecond electron bunches [N. Naumova, I. Sokolov, J. Nees, A. Maksimchuk, V. Yanovsky, and G. Mourou, Phys. Rev. Lett. 93, 195003 (2004)] emerge efficiently from laser interaction with overdense plasmas. The λ3λ3 concept enables a more basic understanding and a more practical implementation of these phenomena because it provides spatial and temporal isolation. The synchronous generation of strong attosecond electromagnetic pulses and dense attosecond electron bunches provides a basis for relativistic attosecond optoelectronics.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/87762/2/056707_1.pd

The nutritional value of rabbit meat when using stinging nettle (Urtica dioica) in the ration of rabbits

Our article presents the results of studies on the effect of supplementary feeding of rabbits with nettle on the feed balance and the biochemical parameters, nutritional value and shelf life of rabbit meat. We found that in terms of the nutritional content of rabbit meat, the replacement of 5 and 25% of hay with nettle was 3.5-20.3% of crude protein, 4.4-22.8% of digestible protein and 3.3-22.7% of carotene. resulted in a% surplus. The replacement of 5% and 25% of the hay for nettle, respectively, resulted in the lowest feed requirement required to achieve 10 g of growth compared to conventional feed (1.17 kg feed ration / day). Introduction of 5% nettle hay into rabbit feed compared to the control group with a 10.38% decrease in the moisture content of rabbit meat (P <0, 001). The protein content increased by 34.2% (P <0.01), the zinc content of meat by 35.6% (P <0.01) and the manganese content by 34.2% (P <0.01). © 2022, Wessling International Research and Educational Centre Nonprofit Beneficial Ltd. All rights reserved