Optical characterisation of holographic diffusers and Bangerter foils for treatment of amblyopia

Amblyopia is a significant issue for children worldwide, and current treatment methods have drawbacks that can hinder treatment effectiveness and/or patient experience. This study proposes a new treatment method using holographic diffusers while also comparing their optical characteristics to a current treatment method (Bangerter foils). Holographic diffusers were developed by optically patterning thin polymer layers on a micron scale. Two compositions of photopolymer (acrylamide and diacetone acrylamide based) are analysed herein. Characterisation shows that holographic diffusers of either composition can achieve a wide range of on-axis intensity reductions, allowing for precise and customisable treatment levels by altering recording exposure time in a low-cost and durable manner

Modelling spherical aberration detection in an analog holographic wavefront sensor

The analog holographic wavefront sensor (AHWFS) is a simple and robust solution to wavefront sensing in turbulent environments. Here, the ability of a photopolymer based AHWFS to detect refractively generated spherical aberration is modelled and verified

Analog holographic wavefront sensor for defocus and spherical aberration measurement recorded in a photopolymer

An analog holographic wavefront sensor (AHWFS), for measurement of low and high order (defocus and spherical aberration) aberration modes has been developed as volume phase holograms in a photopolymer recording medium. This is the first time that high order aberrations such as spherical aberration can be sensed using a volume hologram in a photosensitive medium. Both defocus and spherical aberration were recorded in a multi-mode version of this AHWFS. Refractive elements were used to generate a maximum and minimum phase delay of each aberration which were multiplexed as a set of volume phase holograms in an acrylamide based-photopolymer layer. The single-mode sensors showed a high degree of accuracy in determining various magnitudes of defocus and spherical aberration generated refractively. The multi-mode sensor also exhibited promising measurement characteristics and similar trends to the single-mode sensors were observed. The method of quantifying defocus was improved upon and a brief study into material shrinkage and sensor linearity is presented

Direct multiplexing of low order aberration modes in a photopolymerbased holographic element for analog holographic wavefront sensing

The fabrication of an analog holographic wavefront sensor, capable of detecting the low order defocus aberration, was achieved in an acrylamide-based photopolymer. While other implementations of holographic wavefront sensors have been carried out digitally, this process utilises a recording setup consisting only of conventional refractive elements so the cost and complexity of holographic optical element (HOE) production could be much reduced. A pair of diffraction spots, corresponding to a maximum and minimum amount of defocus, were spatially separated in the detector plane by multiplexing two HOEs with different carrier spatial frequencies. For each wavefront with a known aberration that was introduced during playback of the hologram, the resulting intensity ratio was measured in the expected pair of diffracted spots. A number of HOEs were produced with the diffraction efficiency of the multiplexed elements equalized, for a range of diffraction efficiency strengths, some as low as \u3c5%. These HOEs were used to successfully classify four amounts of the defocus aberration through the observed intensity ratio

Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese

peer-reviewedThis study investigated the differential effect of salt concentration in the outside and inside layers of brine salted cheeses on viability, culturability and enzyme activity of starter bacteria. The high-salt environment of the outside layer caused a sharp decrease in L. helveticus viability as measured by traditional plate counts. Remarkably, this was associated with lower release of intracellular enzymes (LDH), reduced levels of proteolysis and larger membrane integrity as measured by flow cytometry (FC) following classical Live/Dead staining. FC analysis of light scattering properties highlighted a significant reduction in size and granularity of the microbiota located in the cheese surface, suggestive of cell shrinkage and condensation of internal macromolecules probably due to hyperosmotic stress. The microbiota of the cheese surface were found to experience greater oxidative stress, as measured by FC analysis of the total levels of reactive oxygen species, compared to that of the interior layer. These results lead us to postulate that the physiology and health status of the microbiota were significantly different in the outer and inner layers of the cheese. The hyperosmotic environment of the outer layer resulted in reduced cell lysis, as measurable by assays based upon membrane integrity, but rather triggered cell death via mechanisms involving cell shrinkage and ROS-mediated damage of vital intracellular components. This study challenges the current thinking on how salt controls microbial activity in ripening cheese, especially in cheeses which are brine salted as local variations in biochemical ripening indices can differ significantly from the outside to the inside of a ripening cheese

Roman mining on Exmoor: a geomorphological approach at Anstey's Combe, Dulverton

A survey of valley fills in south-facing combes (headwater valleys) along the south side of the Exmoor massif revealed an anomalously deep infill in one valley. This infill of up to 5 m depth had been gullied revealing a complex stratigraphy. Studies of the stratigraphy, clast orientation and shape suggested several accumulation episodes under different environmental conditions commencing in a periglacial climatic regime. Later units included sandy silts which can be dated using optically stimulated luminescence (OSL) of quartz grains. The OSL dates, indicate that the inter-gravel silts accumulated in two periods, the Romano-British period and the 16th-17th centuries AD. A survey of the very small valley catchment revealed a linear trench of a type associated with early iron mining. Given the anomalously high volume of accumulated sediment from such a small catchment and evidence of mining on the slope above the site, the geomorphic mechanism is almost certainly the downslope transport of mining debris from the slope to the valley floor. This study suggests that the systematic survey of headwater valleys in metalliferous uplands may be one way of locating areas of early mining activity and that such deposits could provide a chronology of working and abandonment

Influence of addition of plasmin or mastitic milk to cheesemilk on quality of smear-ripened cheese

peer-reviewedSmear-ripened cheese varieties are characterised by the growth of a smear culture, containing predominantly Brevibacterium linens, on the cheese surface during ripening. In such cheese, considerable zonal differences in biochemistry of ripening exist, due to moisture loss from, and growth and metabolic activity of smear microflora at, the cheese surface. In this study, the effects of adding exogenous plasmin or small amounts of mastitic milk to good quality milk on the quality of smear-ripened cheese made subsequently was examined. Addition of plasmin did not influence cheese composition immediately after manufacture, but slightly decreased the rate of moisture loss during cheese ripening. Plasmin activity decreased during the early stages of ripening, but subsequently increased towards the end of ripening, perhaps due to changing pH conditions in the cheese. Addition of plasmin increased rates of primary proteolysis in cheese, as measured by levels of pH 4.6- soluble N and urea-PAGE, although production of later products of proteolysis appeared less affected. Addition ofmastitic milk had largely similar effects to addition of exogenous plasmin, which may reflect a high content of plasmin or plasminogen activators in such milk. Overall, changes in milk quality and enzymology appear to influence the quality of smear-ripened cheese

The geographic distribution of breast cancer incidence in Massachusetts 1988 to 1997, adjusted for covariates

BACKGROUND: The aims of this study were to determine whether observed geographic variations in breast cancer incidence are random or statistically significant, whether statistically significant excesses are temporary or time-persistent, and whether they can be explained by covariates such as socioeconomic status (SES) or urban/rural status? RESULTS: A purely spatial analysis found fourteen geographic areas that deviated significantly from randomness: ten with higher incidence rates than expected, four lower than expected. After covariate adjustment, three of the ten high areas remained statistically significant and one new high area emerged. The space-time analysis identified eleven geographic areas as statistically significant, seven high and four low. After covariate adjustment, four of the seven high areas remained statistically significant and a fifth high area also identified in the purely spatial analysis emerged. CONCLUSIONS: These analyses identify geographic areas with invasive breast cancer incidence higher or lower than expected, the times of their excess, and whether or not their status is affected when the model is adjusted for risk factors. These surveillance findings can be a sound starting point for the epidemiologist and has the potential of monitoring time trends for cancer control activities

Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese

peer-reviewedThe effect of buttermilk powder addition post-curd formation or buttermilk addition to cheese milk on total and individual phospholipid content, chemical composition, enzyme activity, microbial populations and microstructure within Cheddar-style cheese was investigated. Buttermilk or buttermilk powder addition resulted in significant increases in total phospholipid content and their distribution throughout the cheese matrix. Addition of 10% buttermilk powder resulted in higher phospholipid content, moisture, pH and salt in moisture levels, and lower fat, fat in dry matter, L. helveticus and non-starter bacteria levels in cheeses. Buttermilk powder inclusion resulted in lower pH 4.6/Soluble Nitrogen (SN) levels and significantly lower free amino acid levels in 10% buttermilk powder cheeses. Buttermilk addition provided a more porous cheese microstructure with greater fat globule coalescence and increased free fat pools, while also increasing moisture and decreasing protein, fat and pH levels. Addition of buttermilk in liquid or powdered form offers potential for new cheeses with associated health benefits