A Transition State Theory for Calculating Hopping Times and Diffusion in Highly Confined Fluids

Monte Carlo simulation is used to study the dynamical crossover from single file diffusion to normal diffusion in fluids confined to narrow channels. We show that the long time diffusion coefficients for a series of systems involving hard and soft interaction potentials can be described in terms of a hopping time that measures the time it takes for a particle to escape the cage formed by its neighbors in the pore. Free energy barriers for the particle hopping process are calculated and used to show that transition state theory effectively describes the hopping time for all the systems studied, over a range of pore diameters. Our work suggests that the combination of hopping times and transition state theory offers a useful and general framework to describe the dynamics of these highly confined fluids.Comment: 6 figure

Managing housing needs in post conflict housing reconstruction in Sri Lanka: gaps versus recommendations

Addressing housing needs in post conflict housing reconstruction leads to successful housing reconstruction. As part of a study of investigating how the housing needs can be effectively addressed in post conflict housing reconstruction, this paper identifies the gaps in managing housing needs in post conflict housing reconstruction within the context of Sri Lanka and presents the recommendations to minimise such gaps. Data was collected through un-structured interviews conducted with 37 participants, comprising policy makers, practitioners, academics and beneficiaries who engaged in post conflict housing reconstruction in Sri Lanka. Gaps were mainly found in conflict sensitivity, measures related to physical housing, performance of implementing agencies, policy and practice issues. On the job training, application of ‘do no harm’ principles, enhanced beneficiary participation, enhanced accountability, effective monitoring, enhanced knowledge sharing, adequate drinking water facilities, irrigation development and initiatives for material manufacturing were suggested as recommendations to minimise these gaps. Identification of gaps in managing housing needs in post conflict housing reconstruction and recommendations to minimise them inform policy makers to address the housing needs effectively through incorporating these aspects into the related policies. This in turn enhances the sustainability in housing development after conflicts

Nutrients and non-nutrients composition and in vitro starch digestibility of five Algerian legume seed flours

Lentil (Lens culinarius L.), faba bean (Vicia faba L.), chick pea (Cicer arietinum L.), common bean (Phaseolus vulgaris L.) and yellow pea (Pisum sativum L.) seeds produced in Algeria were evaluated for physico-chemical properties, chemical composition, in vitro starch digestibility and phytate and protease inhibitor content. Significant differences were observed in bulk density (0.794-1.293 g/mL), hydration capacity (0.030-0.362 g/seed), hydration index (0.704-0.937), swelling capacity (0.032-0.353 mL/seed) and swelling index (0.488-1.087). The crude protein content ranged between 20.10 and 26.37%. V. faba and P. sativum seed flours had comparatively higher total non-starch polysaccharides (NSP) contents, with mean values of 172.26 and 192.51 mg/g, respectively. Among the minerals of nutritional interest, seed meals were rich in potassium (838.56-285.43 mg/100g) and magnesium (46.20-77.33 mg/100g). Significant differences were determined in in vitro starch digestibility. V. faba flour was hydrolysed more slowly than the other legumes. The amount of slowly digestible starch (SDS) in V. faba flour was the highest among these legume flours, but also had the lowest resistant starch (RS) content. Trypsin and chymotrypsin inhibitor contents of the different samples ranged from 2.27 to 16.22 TIU/g, and from 1.77 to 27.15 CIU/mg, respectively. Protease inhibitor content was significantly higher in common bean, while pea and faba bean showed the lowest TIU/mg and CIU/mg content. The total amino acids content was 190.42- 223.33 mg/g, and the total essential amino acids content was 74.82-84.77 mg/g. The tannin content of faba beans and peas was the lowest, while the amount in common beans was the highest. The potential nutritional implications of these results are discussed. The present work demonstrated that chick pea, lentil, faba bean, common bean and pea whole flours have a great potential as nutritious and healthy food ingredients.The authors wish to express their sincere thanks to the University of Abderrahmane Mira, Algeria, the Research Centre of Agriculture and Agri-Food, Canada, and the Department of Physiology andBiochemistry of Animal Nutrition (EEZ, CSIC) Spain. They are also equally grateful to McIntoch, T., Marambe, H., Peinado, M. J., Ruiz, R. and Hueso, R.Peer Reviewe