Fluctuating initial condition and smoothening effect on elliptic and triangular flow

In heavy ion collisions, event-by-event fluctuations in participating nucleon positions can lead to triangular flow. Generally, one uses Monte-Carlo Glauber model to obtain the participating nucleon positions. To use in a hydrodynamic model, the positions needs to be smoothened. We study the effect of smoothening of Glauber Monte-Carlo initial conditions on elliptic and triangular flow. It is shown that integrated as well as differential elliptic and triangular flow remain largely unaltered, irrespective of functional form of the smoothening function, or the smoothening parameterComment: 4 pages, 4 figure

Not Your Typical Case Of Ascites: Pancreatic Ascites In A Patient With Cirrhosis And Pancreatic Duct Leak

Case A 55-year-old male with a history of hepatic cirrhosis secondary to Hepatitis C and alcohol abuse presented to an outside hospital with progressive abdominal pain and distension. The patient initially complained of “punching” right upper quadrant and epigastric abdominal pain that was 10/10 in intensity and non-radiating. Although the pain had started one to two days prior to presentation, the patient had been experiencing several weeks of increasing abdominal distension. He reported drinking eight 40oz beers daily for over 40 years, and he felt that the abdominal pain improved slightly with cessation of alcohol use. The patient complained of nausea and non-bloody, non-bilious vomiting, progressive dyspnea on exertion, and worsening lower extremity edema. He denied fevers or chills

Sarcomatoid Mesothelioma in a Patient with Asbestos Exposure

Case A 76-year-old man with no significant past medical history presented with a two month history of progressive shortness of breath, 25-pound weight loss, and sharp right-sided chest, abdomen, and pelvic pain without radiation. The patient noted his dyspnea became more pronounced in recent weeks, notably worse with climbing stairs or performing work around the house. He described the pain as having a positional component, and exacerbated with deep-inspiration. On further questioning, the patient reported a 50-pack-year history of smoking and past exposure to asbestos while working with heating insulation. Physical examination revealed an age-appropriate, but cachectic appearing male with tenderness of the right abdomen to palpation, mild tachypnea with 95% oxygen saturation on two liters of oxygen, and normal cardiac rate and rhythm. Initial chest radiograph revealed a large mass causing near complete opacification of the right hemithorax (Figure 1) which was a new finding compared to the patient’s previous chest radiograph two years prior (Figure 2). Computed tomography (CT) scan of the chest/abdomen/pelvis performed to further evaluate this mass (Figure 3) revealed a 20 x 21 x 23 cm heterogeneous tumor above the right hemidiaphragm with extension into the left atrium via the right pulmonary vein (white arrow), as well as lateral and anterior diaphragmatic and pleural involvement. Differential diagnosis at this stage included malignant mass, benign pleural wall tumor, and mesothelioma. Pathology from surgical biopsy (Figure 4) suggested Sarcomatoid mesothelioma

Effect of Drying Temperature on Physiochemical Properties of Powder from Blanched and Unblanched Lemon Peel and Sensory Quality Evaluation of the Powder Fortified Biscuits

Preparation of biscuit incorporating lemon peel powder can be a new approach in formulating fortified fast food. This investigation was made to evaluate quality of prepared biscuits with lemon peel powder. The effect of temperature on drying time and physiochemical properties of lemon peel powder and their effects on biscuits were also examined. Two drying temperatures (650C and 750C) were employed for both blanched and unblanched lemon peel. The formulated biscuit samples incorporating 1 % lemon peel powder were compared with control biscuits which were prepared with 100% wheat flour. It took longer time (18 hr) for drying of blanched sample at 65 0C whereas shorter time (8 hr) was required for that of blanched sample at 750C. There was a significant decrease in the physiochemical properties of lemon peel powder with the increase of temperature except protein and fibre content. In addition, moisture content of the unblanched sample was found to be lower than the blanched sample at the same temperature. Significantly higher ascorbic acid was obtained by the unblanched samples. Protein and fibre content for both unblanched and blanched sample at the same temperature were found to be higher. All the samples were significantly different at 5% level of significance for overall acceptability. Biscuits prepared with unblanched dried lemon peel powder (at 650C) sample secured the highest score in case of all the sensory parameters. Therefore, quality fortified biscuit can be prepared commercially by incorporating 1 % lemon peel powder in wheat flour for the fast food consumer