Energy dissipation in tapping-mode scanning force microscopy with low quality factors

The phase angle of the cantilever oscillation in tapping mode scanning force microscopy can be related to the energy dissipated per oscillation period through an analytical model that assumes a sinusoidal movement of the cantilever [J. Tamayo and R. García, Appl. Phys. Lett. 73, 2926 (1998); J. P. Cleveland, B. Anczykowski, E. Schmid, and V. Elings, Appl. Phys. Lett. 72, 2613 (1998)]. In this work, numerical calculations of the oscillation of cantilevers with quality factors lower than 10 show a significant contribution of higher harmonics (∼5%–20%). This contribution can lead to a significant error in the energy dissipated deduced by using the model cited above. Thus, an extended relationship between the phase shift and the energy dissipated is presented, that takes into account the higher harmonics of the oscillation. These results determine the conditions for the measurement of energy dissipation in a liquid.The author thanks Professor Mervyn Miles, Dr. Terry McMaster, Dr. Andy Baker, and Dr. Ash Cherodian for their helpful suggestions.Peer reviewe

Chemical Composition and Starch Digestibility of Different Gluten-free Breads

9 pages, 4 tables, 2 figures.-- Published online 19 July 2011.-- The original publication is available at www.springerlink.comThe increasing demand for gluten free products has favoured the design of numerous gluten free bakery products which intended to mimic the quality characteristics of wheat bakery products. The objective of this study was to evaluate the nutritional pattern of gluten free breads representative of the Spanish market for this type of products. The protein, fat and mineral content of the gluten free breads showed great variation, ranging from 0.91g/100g to 15.05g/100g, 2.00g/100g-26.10g/100g and 1.10g/100g to 5.43g/100g, respectively. Gluten free breads had very low contribution to the recommended daily protein intake, with a high contribution to the carbohydrate dietary reference intake. Dietary fiber content also showed great variation varying from 1.30g/100g to 7.20g/100g. In vitro enzymatic hydrolysis of starch showed that the most predominant fraction was the rapidly digestible starch that varied from 75.6 g/100g to 92.5g/100g. Overall, gluten free breads show great variation in the nutrient composition, being starchy based foods low in proteins and high in fat content, with high glycaemic index.Financial support of Association of Coeliac Patients (Madrid, Spain), Spanish Scientific Research Council (CSIC) and the Spanish Ministerio de Ciencia e Innovación (Project AGL2008-00092/ALI). ME Matos would like to thank predoctoral grant by the Council of Scientific and Humanistic Development of University Central of Venezuela (Caracas, Venezuela).Peer reviewe

Institutional maintenance of macroeconomic equilibrium and well-being

Goodwill component changes the pricing mechanism and gives the production of knowledge marketable character, complementing its with cognitive component. The paper substantiates the need to institute a regulated competitive market order as the search strategy of social sustainable balance consolidated on the basis of the reproduction cognitive capital process

Применение концепции «бирюзовых компаний» при реализации проекта

Объектом исследования является (ются) ГК «ЛАМА». Цель работы - применение концепции «бирюзовых компаний» при реализации проекта В процессе исследования проводились: в первой главе были рассмотрены теоретические подходы к концепции «бирюзовых организаци»; во второй главе была представлена характеристика предприятия и проведен анализ проекта «регулярное промо» в департаменте маркетинга ГК «ЛАМА»; третья глава была посвящена применению концепции «бирюзовых компаний» при реализации проекта «регулярное промо».The object of study is (are) the group of companies "LAMA". Purpose - the concept of "turquoise companies" with the implementation of the project In process studies were conducted: the first Chapter discussed the theoretical approaches to the concept of "turquoise."; in the second Chapter were presented characteristics of the enterprise and the analysis of the project "regular" promo at the marketing Department of group of companies "LAMA"; the third Chapter was devoted to the application of the concept of "turquoise companies" with the implementation of the project "regular"promo

Газофазное наводораживание титанового сплава ВТ 1-0 с покрытиями никеля

Исследование влияния никелевого покрытия и режимов газофазного наводороживания на взаимодействие водорода с титановым сплавом ВТ1-0Study of the effect of nickel plating and gas-phase hydrogenation modes on the interaction of hydrogen with VT1-0 titanium allo