The CMS Phase-1 pixel detector upgrade

The CMS detector at the CERN LHC features a silicon pixel detector as its innermost subdetector. The original CMS pixel detector has been replaced with an upgraded pixel system (CMS Phase-1 pixel detector) in the extended year-end technical stop of the LHC in 2016/2017. The upgraded CMS pixel detector is designed to cope with the higher instantaneous luminosities that have been achieved by the LHC after the upgrades to the accelerator during the first long shutdown in 2013–2014. Compared to the original pixel detector, the upgraded detector has a better tracking performance and lower mass with four barrel layers and three endcap disks on each side to provide hit coverage up to an absolute value of pseudorapidity of 2.5. This paper describes the design and construction of the CMS Phase-1 pixel detector as well as its performance from commissioning to early operation in collision data-taking.Peer reviewe

Less Bone Loss With Maraviroc- Versus Tenofovir-Containing Antiretroviral Therapy in the AIDS Clinical Trials Group A5303 Study

Background. There is a need to prevent or minimize bone loss associated with antiretroviral treatment (ART) initiation. We compared maraviroc (MVC)- to tenofovir disoproxil fumarate (TDF)–containing ART

Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products

Citrus fruits processing is one of the foremost industrial activities in Sicily and the main residual by-product consists in peels and seeds (known as “pastazzo”). Traditionally this by-product has been used for different purposes, and only most recently, it has been described as source of a wide range of healthy bioactive compounds and dietary fibers. In the present work, a debittered food grade orange fiber (DOF), extracted from orange juice by-product, was experimentally obtained and tested as fat-replacer at different percentages (30, 50, and 70%) in bakery confectionery products (brioches). The DOF showed high total fiber content, low water activity and a high water binding capacity. The obtained bakery products were characterized for nutritional, technological and microbiological parameters through storage at room temperature. Results highlighted that the addition of DOF results in final products with increased moisture content, mainly after 1 day of storage, and good textural proprieties. Furthermore, the fat-replacing strategy, at different levels of DOF, resulted in final products with, besides a constant content of carbohydrates, showed lowered fat content, increased content of dietary fiber and protein. In particular, the 50% fat replacement allowed to obtain brioches with improved technological properties and with desirable microbiological traits, mostly within the first 24 h from production and up to 5 days of storage

Reverse Engineering and Additive Manufacturing towards the Design of an Innovative Insole for Footwear

Introduction: The aim of the current study was to analyse the application of Reverse Engineering (RE) and Additive Manufacturing (AM) techniques to design an innovative low-cost insole recently produced by insole- makers. Taking into consideration all the modern developments in the shoe-manufacturing field, a polymer-based prototype of the insole was developed through the photogrammetric technique and a low-cost 3D Printer. Materials and methods: Agisoft PhotoScan, Geomagic Studio, Rhinoceros and ZSuite softwares were used to obtain the model fabricated by fused deposition modeling (FDM) using a Zortrax M200 printer and a thermoplastic polymer (Acrylonitrile-Butadiene-Styrene, ABS). Mechanical and thermal tests were carried ot to optimize the process conditions. The pressure distribution under the feet were analysed in different conditions using F-Scan 7.0 Research and MATLAB R2015b softwares. Results: Models of insole for footwear were developed taking into account the results obtained from calorimetric and mechanical analyses as well as those from pressure distribution. The instrument and process parameters were properly optimized. Shape and size were obtained by image capture and analysis techniques Discussion: The results confirmed the possibility to use RE/AM techniques for the development of an innovative insole for footwear

Experimental and numerical analysis of bifurcations, rattle and chaos in a gear transmission system

A novel experimental set-up is presented to study the complex behavior exhibited by gear systems. Speci¯cally, using an appropriate model of the experimental rig, the coexistence of several periodic orbits characterized by di®erent numbers of im- pacts per period is shown to be a fundamental mechanism in organizing the system dynamics. The presence of damping due to squeeze oil e®ects is taken explicitly into account. The aim is to uncover the e®ects of such damping on the complex behavior exhibited by the system. Preliminary two-parameter bifurcation diagrams will be presented together with phase space trajectories to support the analysis

Production of High-Quality Red Fruit Juices by Athermal Membrane Processes

Membrane-based processes are increasingly used to clarify and concentrate thermo-sensitive fruit juices and plant extracts as alternatives to conventional processes. This work aimed to evaluate the quality of red fruit juices clarified and concentrated by an integrated membrane process with special regard to the preservation of valuable compounds. A red fruit juice obtained from a blend of pomegranate, cactus pear, and red orange juices of Sicilian origin was clarified by microfiltration (MF) and then pre-concentrated up to 33 °Brix by nanofiltration (NF). The pre-concentrated juice was finally concentrated by osmotic distillation (OD) up to 50 and 60 °Brix. Samples of clarified, pre-concentrated, and concentrated juice were analyzed for their physico-chemical composition and in terms of the antioxidant activity and inhibitory activity against α-amylase and lipase. The results clearly confirmed the assumption of a mild fruit juice processing method, allowing us to preserve the original nutritional and functional properties of the fresh juice. In particular, the OD retentate at 60 °Brix resulted the most active sample against pancreatic lipase and α-amylase inhibitory activity with IC50 values of 44.36 and 214.65 μg/mL, respectively