Unstable periodic orbits in a chaotic meandering jet flow

We study the origin and bifurcations of typical classes of unstable periodic orbits in a jet flow that was introduced before as a kinematic model of chaotic advection, transport and mixing of passive scalars in meandering oceanic and atmospheric currents. A method to detect and locate the unstable periodic orbits and classify them by the origin and bifurcations is developed. We consider in detail period-1 and period-4 orbits playing an important role in chaotic advection. We introduce five classes of period-4 orbits: western and eastern ballistic ones, whose origin is associated with ballistic resonances of the fourth order, rotational ones, associated with rotational resonances of the second and fourth orders, and rotational-ballistic ones associated with a rotational-ballistic resonance. It is a new kind of nonlinear resonances that may occur in chaotic flow with jets and/or circulation cells. Varying the perturbation amplitude, we track out the origin and bifurcations of the orbits for each class

Вплив гриба Flammulina velutipes та соєвої олії як замінників жиру на якість курячих сосисок

Low-fat meat products are the major trends in developing healthier meat products. Attention is drawn that the animal fat is essential for emulsified meat products to enhance the stability, flavor, cooking yield, and texture. The low energy density and healthier ingredients can replace some or all of the fat in emulsified meat products according to some studies. As can be noted that compound fat substitutes, such as vegetable protein and carrageenan, vegetable oil and vegetable fibre, cellulose, and water, improved texture better than single fat substitutes. Nevertheless, the character of the emulsified meat product will eventually decrease as the amount of animal fat is reduced. Therewith, a little information is available about using Flammulina velutipes and soybean oil as fat alternatives in the manufacture of chicken meat products. The chicken sausage was used as the research object, and Flammulina velutipes and soybean oil were used as fat substitutes to study their effects on the quality of the chicken sausage. Chicken meat, salt and sodium polyphosphate were used for preparation of the sausages. Firstly, the mushroom and soybean oil were mixed in a ratio of 1:1.5, replacing the fats of 25 %, 50 %, 75 % and 100 % respectively. Then, cooking yield, folding test, pH, color, and sensory evaluation were measured. The experimental results showed that when adding Flammulina velutipes and soybean oil, the cooking yield, pH, L* and b* value were increased; folding test values for the 75 % and 100 % experimental groups decreased; chicken sausage with 50% fat replacement had the highest sensory score. In summary, replacing 50% of the fat in chicken sausage with Flammulina velutipes and soybean oil was optimal. The addition of Flammulina velutipes and soybean oil increased the brightness and yellowness of the chicken sausages. The low addition of Flammulina velutipes and soybean oil decreased the redness of the sausage, which increased when Flammulina velutipes and soybean oil completely replaced the fat Flammulina velutipes and soybean oil compound is a promising fat substitute in the development of low-fat meat products.М’ясні продукти з низьким вмістом жиру є основними трендами під час розробки м’ясних продуктів для здорового харчування. Слід звернути увагу на те, що тваринний жир необхідний для емульгованих м’ясних продуктів для підвищення стабільності, смаку, виходу та покращення текстури. Згідно з деякими дослідженнями, сировина з низькою енергетичною цінністю та більш корисні інгредієнти можуть замінити частину або весь жир у емульгованих м’ясних продуктах. Варто зазначити, що такі замінники жиру, як рослинний білок і карагенан, рослинна олія і рослинна клітковина, целюлоза і вода, досить суттєво покращують консистенцію готового продукту. Крім того, досить небагато інформації щодо використання Flammulina velutipes і соєвої олії як альтернативних замінників жиру при виробництві продуктів з курячого м’яса. Курячі сосиски були об’єктом дослідження, а Flammulina velutipes і соєва олія використовувались як замінники жиру. Для приготування сосисок використовували куряче м’ясо, сіль і поліфосфат натрію. Було вивчено вплив цих компонентів на якісні показники курячих сосисок. Спочатку комбінували грибну сировину та соєву олії у співвідношенні 1:1,5, замінивши жири 25 %, 50 %, 75 % та 100 % відповідно. Потім вимірювали вихід, текстурні показники, pH, колір і сенсорні показники. Експериментальні результати показали, що при додаванні Flammulina velutipes і соєвої олії збільшувались вихід, значення рН, L* і b*; значення текстурних показників для 75 % і 100 % експериментальних зразків знизилися; курячі сосиски з 50 % заміною жиру виявили найкращі сенсорні показники. Загалом, заміна 50 % жиру в курячих сосисиках на Flammulina velutipes і соєву олію була оптимальними. Додавання Flammulina velutipes і соєвої олії посилило яскравість і жовтизну курячих сосисок. Низьке додавання Flammulina velutipes і соєвої олії зменшило почервоніння ковбаси, яке посилилося, коли Flammulina velutipes і соєва олія повністю замінили жир. Flammulina velutipes і соєва олія є перспективним замінником жиру при розробці нежирних м’ясних продуктів

Particle entrapment as a feedback effect

We consider a suspension of polarizable particles under the action of traveling wave dielectrophoresis (DEP) and focus on particle induced effects. In a situation where the particles are driven by the DEP force, but no external forces are exerted on the fluid, the joint motion of the particles can induce a steady fluid flow, which leads to particle entrapment. This feedback effect is proven to be non-negligible even for small volume concentration of particles.Comment: 4 pages, 4 figures, submitte

Reconstructing the genetic structure of the Kazakh from clan distribution data

Applying quasigenetic markers - non-biological traits which are nevertheless inherited in generations - is one of the research fields within human population genetics. For the West European, East European, and Caucasus populations, surnames are typical quasigenetic markers. For Central Asian populations, particularly Kazakh, the clan affiliation serves as a good marker: a set of papers demonstrated that many clans include mainly persons which biologically descent from a recent common ancestor. In this study, we analyzed a large (~4.2 million persons) dataset on quasigenetic markers - the geographic distribution of 50 Kazakh clans at the beginning of the 20th century, and compared the dataset with the direct data of the Y-chro-mosomal diversity in modern Kazakh populations. The analysis included three steps: the isonymy method, which is standard for quasigenetic markers, comparing frequencies of quasigenetic markers, and comparing the quasigenetic and genetic datasets. We constructed 50 maps of frequency of the distribution of each clan and revealed that these maps correlate with the maps of genetic distances. The Mantel test also demonstrated a significant correlation between geographic and quasigenetic distances (г = 0.60; p < 0.05). The analysis of inter-population variability revealed the largest diversity between geographic territories corresponding to the social-territorial groups of the Kazakh Khanate (zhuzes) rather than to other historical groups that existed on the territory of Kazakhstan in preceding and modern epochs. The same is evidenced by the principal components and multidimensional scaling plots, which grouped geographic populations into three clusters corresponding to three zhuzes. This indicates that the final structuring of the Kazakh gene pool might have occurred during the Kazakh Khanate period