A CFD parametric study on the performance of a low-temperature-differential γ-type Stirling engine

An in-house CFD code has been applied to a low-temperature-differential (LTD) γ-type Stirling engine to understand the effects posed by several geometrical and operational parameters on engine performance. The results include variations of pressure, temperature, and heat transfer rates within an engine cycle as well as variations of engine's power and efficiency versus these parameters. It is found that power piston stroke and radius influence engine performance very similarly, and power and efficiency both increase as these two parameters increase. In fact, the effects of the two parameters can be assimilated into those by the parameter of compression ratio. The stroke of displacer is observed to affect strongly on heat input but weakly on power, thus causing the efficiency to decrease as it increases. As expected, both power and efficiency increase as temperature difference between the hot and cold ends increases. Lastly, engine speed is observed to pose strong positive effects on power but exert weak effects on efficiency. This study reveals the effects produced by several important parameters on engine performance, and such information is very useful for the design of new LTD Stirling engines. © 2015 Published by Elsevier Ltd

A New Type IV Secretion System Promotes Conjugal Transfer in Agrobacterium tumefaciens

Two DNA transfer systems encoded by the tumor-inducing (Ti) plasmid have been previously identified in Agrobacterium tumefaciens. The virB operon is required for the transfer of transferred DNA to the plant host, and the trb system encodes functions required for the conjugal transfer of the Ti plasmid between cells of Agrobacterium. Recent availability of the genome sequence of Agrobacterium allowed us to identify a third system that is most similar to the VirB type IV secretion system of Bartonella henselae. We have designated this system avhB for Agrobacterium virulence homologue virB. The avhB loci reside on pAtC58 and encode at least 10 proteins (AvhB2 through AvhB11), 7 of which display significant similarity to the corresponding virulence-associated VirB proteins of the Ti plasmid. However, the AvhB system is not required for tumor formation; rather, it mediates the conjugal transfer of the pAtC58 cryptic plasmid between cells of Agrobacterium. This transfer occurs in the absence of the Ti plasmid-encoded VirB and Trb systems. Like the VirB system, AvhB products promote the conjugal transfer of the IncQ plasmid RSF1010, suggesting that these products comprise a mating-pair formation system. The presence of plasmid TiC58 or plasmid RSF1010 reduces the conjugal transfer efficiency of pAtC58 10- or 1,000-fold, respectively. These data suggest that complex substrate interactions exist among the three DNA transfer systems of Agrobacterium

Fanning the Flames of Passion: A Develop Mindset Predicts Strategy-Use Intentions to Cultivate Passion

10.3389/fpsyg.2021.634903Frontiers in Psychology1263490

Changes in smile parameters after surgical-orthodontic treatment for skeletal Class III malocclusion

Background/purpose: Many patients pursue attractive smiles, and surgical-orthodontic treatment is a common method. We aimed to analyze the changes in smile parameters after surgical-orthodontic treatment in patients with skeletal Class III pattern and identify factors influencing postoperative outcomes. Materials and methods: This retrospective study comprised 34 patients with skeletal Class III malocclusion and pure mandible prognathism who received surgical-orthodontic treatment. Hard and soft tissue parameters were assessed through lateral cephalometry, and smile esthetics were evaluated through extraoral photography. Postoperative changes in smile parameters and between-parameter correlations were analyzed. Random forest and decision tree deep learning models were used to identify factors influencing postoperative changes. Results: Substantial postoperative changes were observed in the buccal corridor, upper lip height, and smile index. Significant between-sex differences were noted in the upper midline and right chelion. Strong, positive correlations were found between upper lip height and upper lip ratio and between lower lip height and lower lip ratio. By contrast, strong negative correlations were observed between lower teeth exposure and smile index and between interlabial gap and smile index. The highest degrees of postoperative changes were noted in asymmetry-associated smile parameters: lower lip area, interlabial gap, smile index, buccal corridor, and arc ratio. Conclusion: Considerable changes were noted in skeletal, dental, and soft tissue parameters after surgical-orthodontic treatment. However, the changes in smile esthetics were less prominent from the frontal view. As for chin asymmetry, the most to least prominent changes were in the lower lip area, interlabial gap, smile index, buccal corridor, and arc ratio, respectively

Initial pen and field assessment of baits to use in oral rabies vaccination of Formosan ferret-badgers in response to the re-emergence of rabies in Taiwan

<div><p>Background</p><p>Taiwan had been considered rabies free since 1961, until a newly established wildlife disease surveillance program identified rabies virus transmission within the Formosan ferret-badger (<i>Melogale moschata subaurantiaca</i>) in 2013. Ferret-badgers occur throughout southern China and Southeast Asia, but their ecological niche is not well described.</p><p>Methodology/Principle findings</p><p>As an initial feasibility assessment for potential rabies control measures, field camera trapping and pen assessment of 6 oral rabies vaccine (ORV) baits were conducted in Taiwan in 2013. 46 camera nights were recorded; 6 Formosan ferret-badgers and 14 non-target mammals were sighted. No baits were consumed by ferret-badgers and 8 were consumed by non-target mammals. Penned ferret-badgers ingested 5 of the 18 offered baits. When pen and field trials were combined, and analyzed for palatability, ferret-badgers consumed 1 of 9 marshmallow baits (11.1%), 1 of 21 fishmeal baits (4.8%), 0 of 3 liver baits, and 3 of 3 fruit-flavored baits. It took an average of 261 minutes before ferret-badgers made oral contact with the non-fruit flavored baits, and 34 minutes for first contact with the fruit-based bait. Overall, ferret-badgers sought out the fruit baits 8 times faster, spent a greater proportion of time eating fruit baits, and were 7.5 times more likely to have ruptured the vaccine container of the fruit-based bait.</p><p>Conclusions/Significance</p><p>Ferret-badgers are now recognized as rabies reservoir species in China and Taiwan, through two independent ‘dog to ferret-badger’ host-shift events. Species of ferret-badgers can be found throughout Indochina, where they may be an unrecognized rabies reservoir. Findings from this initial study underscore the need for further captive and field investigations of fruit-based attractants or baits developed for small meso-carnivores. Non-target mammals’ competition for baits, ants, bait design, and dense tropical landscape represent potential challenges to effective ORV programs that will need to be considered in future studies.</p></div

Captive ferret badger feeding stations and consumption mechanics.

<p>Captive ferret badger feeding stations and consumption mechanics.</p

Three oral rabies vaccination bait constructs assessed for feasibility of use in ferret-badgers.

<p>Three oral rabies vaccination bait constructs assessed for feasibility of use in ferret-badgers.</p

Set-up used for testing the five bait types used in field trials.

<p>Cameras were set at dusk and retrieved in the morning. Data collected from images of ferret-badgers and non-target species were assessed on four criteria: 1) Animals were observed but had no interaction with baits; 2) Animals investigated the baits (attractiveness); 3) Animals had direct physical contact with the baits (attractiveness); 4) Animals were observed to have ingested the entire bait or there was evidence that the vaccine container was punctured (palatability).</p