A Sodium laser guide star coupling efficiency measurement method

Large telescope's adaptive optics (AO) system requires one or several bright artificial laser guide stars to improve its sky coverage. The recent advent of high power sodium laser is perfect for such application. However, besides the output power, other parameters of the laser also have significant impact on the brightness of the generated sodium laser guide star mostly in non-linear relationships. When tuning and optimizing these parameters it is necessary to tune based on a laser guide star generation performance metric. Although return photon flux is widely used, variability of atmosphere and sodium layer make it difficult to compare from site to site even within short time period for the same site. A new metric, coupling efficiency is adopted in our field tests. In this paper, we will introduce our method for measuring the coupling efficiency of a 20W class pulse sodium laser for AO application during field tests that were conducted during 2013-2015

Synthesis of Structured Lipids by Lipase-Catalyzed Interesterification of Triacetin with Camellia Oil Methyl Esters and Preliminary Evaluation of their Plasma Lipid-Lowering Effect in Mice

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Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: impacts of different baking temperatures and blending ratios

Diacylglycerol (DAG) is commonly known as one of the precursors for 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) formation. Besides, 3-MCPDE and GE are heat-induced contaminants which can be formed in fat-containing baked products during the baking process. This study attempted to replace the conventional palm-based shortening (SH) with a healthier fat, namely soybean oil-based diacylglycerol stearin (SDAG) in producing biscuits. The effects of different baking temperatures (200, 210 and 220 °C) and SDAG:SH fat blend ratios (0:100, 60:40 (D64S), 80:20 (D82S), 100:0, w/w) towards the biscuits’ physical properties were evaluated. Moreover, the oxidative stability, 3-MCPDPE and GE formation in the fats extracted from the biscuits were also investigated. SDAG-produced biscuit showed slight reductions in the spread ratio compared to the SH-produced biscuit. The elevated baking temperatures resulted in biscuits with increased hardness and low moisture content. Pure SDAG and the other fat blends exhibited significant (p < 0.05) poorer oxidative stability than SH. However, D64S was found to be more oxidative stable compared to SDAG and D82S. The D64S fat blend exhibited the lowest 3-MCPDE and GE formation rates among all fat samples with the increasing baking temperatures. Furthermore, the amount of 3-MCPDE and GE detected in the fats extracted from the biscuits baked at highest temperature (220 °C) were still within the safety limit. In overall, better quality biscuits were produced when lower baking temperature (200 °C) was used as all biscuits baked with different fats showed similar textural properties (hardness and cohesiveness), higher oxidative stability and lower formation of 3-MCPDE and GE compared to biscuits baked at higher temperatures. The findings justified the potential of D64S fat blend in replacing the conventional SH in producing healthier biscuits