The influence of surface tension upon trapped waves and hydraulic falls

We consider steady two-dimensional free-surface flows past submerged obstructions on the bottom of a channel. The flow is assumed to be irrotational, and the fluid inviscid and incompressible. Both the effects of gravity and surface tension are considered. Critical flow solutions with subcritical flow upstream and supercritical flow downstream are sought using fully nonlinear boundary integral equation techniques based on the Cauchy integral formula. When a second submerged obstruction is included further upstream in the flow configuration in the absence of surface tension, solutions which have a train of waves trapped between the two obstacles before the critical flow have already been found (Dias and Vanden-Broeck 2004). We extend this work by including the effects of surface tension. Trapped wave solutions are found upstream for small values of the Bond number, for some values of the Froude number. Other types of trapped waves are found for stronger tension when the second obstruction is placed downstream of the hydraulic fall generated by the first obstacle

Reformulation initiative for partial replacement of saturated with unsaturated fats in dairy foods attenuates the increase in LDL cholesterol and improves flow-mediated dilatation compared with conventional dairy: the randomized, controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study

Background Modifying dairy fat composition by increasing the MUFA content is a potential strategy to reduce dietary SFA intake for cardiovascular disease (CVD) prevention in the population. Objectives To determine the effects of consuming SFA-reduced, MUFA-enriched (modified) dairy products, compared with conventional dairy products (control), on the fasting cholesterol profile (primary outcome), endothelial function assessed by flow-mediated dilatation (FMD; key secondary outcome), and other cardiometabolic risk markers. Methods A double-blind, randomized, controlled crossover 12-wk intervention was conducted. Participants with a 1.5-fold higher (moderate) CVD risk than the population mean replaced habitual dairy products with study products (milk, cheese, and butter) to achieve a high-fat, high-dairy isoenergetic daily dietary exchange [38% of total energy intake (%TE) from fat: control (dietary target: 19%TE SFA; 11%TE MUFA) and modified (16%TE SFA; 14%TE MUFA) diet]. Results Fifty-four participants (57.4% men; mean ± SEM age: 52 ± 3 y; BMI: 25.8 ± 0.5 kg/m2) completed the study. The modified diet attenuated the rise in fasting LDL cholesterol observed with the control diet (0.03 ± 0.06 mmol/L and 0.19 ± 0.05 mmol/L, respectively; P = 0.03). Relative to baseline, the %FMD response increased after the modified diet (0.35% ± 0.15%), whereas a decrease was observed after the control diet (−0.51% ± 0.15%; P< 0.0001). In addition, fasting plasma nitrite concentrations increased after the modified diet, yet decreased after the control diet (0.02 ± 0.01 μmol/L and −0.03 ± 0.02 μmol/L, respectively; P = 0.01). Conclusions In adults at moderate CVD risk, consumption of a high-fat diet containing SFA-reduced, MUFA-enriched dairy products for 12 wk showed beneficial effects on fasting LDL cholesterol and endothelial function compared with conventional dairy products. Our findings indicate that fatty acid modification of dairy products may have potential as a public health strategy aimed at CVD risk reduction. This trial was registered at clinicaltrials.gov as NCT02089035

The impact of the skim milk powder manufacturing process on the flavor of model white chocolate

Milk powder is an important ingredient in the confectionary industry but its variable nature has consequences for the quality of the final confectionary product. This paper demonstrates that skim milk powders (SMP) produced using different (but typical) manufacturing processes, when used as ingredients in the manufacture of model white chocolates, had a significant impact on the sensory and volatile profiles of the chocolate. SMP was produced from raw bovine milk using either low or high heat treatment, and a model white chocolate was prepared from each SMP. A directional discrimination test with naïve panellists showed that the chocolate prepared from the high heat SMP had more caramel/fudge character (p<0.0001), and sensory profiling with an expert panel showed an increase in both fudge (p<0.05) and condensed milk (p<0.05) flavor. GC-MS and GC-Olfactometry of both the SMPs and the model chocolates showed a concomitant increase in Maillard-derived volatiles which are likely to account for this change in flavor

Increasing the simulation performance of large-scale evacuations using parallel computing techniques based on domain decomposition

Evacuation simulation has the potential to be used as part of a decision support system during large-scale incidents to provide advice to incident commanders. To be viable in these applications, it is essential that the simulation can run many times faster than real time. Parallel processing is a method of reducing run times for very large computational simulations by distributing the workload amongst a number of processors. This paper presents the development of a parallel version of the rule based evacuation simulation software buildingEXODUS using domain decomposition. Four Case Studies (CS) were tested using a cluster, consisting of 10 Intel Core 2 Duo (dual core) 3.16 GHz CPUs. CS-1 involved an idealised large geometry, with 20 exits, intended to illustrate the peak computational speed up performance of the parallel implementation, the population consisted of 100,000 agents; the peak computational speedup (PCS) was 14.6 and the peak real-time speedup (PRTS) was 4.0. CS-2 was a long area with a single exit area with a population of 100,000 agents; the PCS was 13.2 and the PRTS was 17.2. CS-3 was a 50 storey high rise building with a population of 8000/16,000 agents; the PCS was 2.48/4.49 and the PRTS was 17.9/12.9. CS-4 is a large realistic urban area with 60,000/120,000 agents; the PCS was 5.3/6.89 and the PRTS was 5.31/3.0. This type of computational performance opens evacuation simulation to a range of new innovative application areas such as real-time incident support, dynamic signage in smart buildings and virtual training environments

Food chain approach to lowering the saturated fat of milk and dairy products

Lactating cow diets were supplemented with high oleic acid sunflower oil over two production periods spanning two years, to modify the milk fat, partially replacing saturated fatty acids (SFA) with cis-monounsaturated fatty acids (MUFA). The resulting milk was used for ultra-high temperature (UHT) milk, butter and Cheddar cheese production, and fatty acid profiles were compared with those of conventionally-produced products. Fat from products made with modified milk had lower SFA and higher cis- and trans-MUFA concentrations than that of conventional products. This was consistent over production periods, demonstrating that this food chain approach could be adopted on a wider scale

Food chain approach to lowering the saturated fat of milk and dairy products

Lactating cow diets were supplemented with high‐oleic acid sunflower oil over two production periods spanning two years, to modify the milk fat, partially replacing saturated fatty acids with cis‐monounsaturated fatty acids. The resulting milk was used for ultrahigh‐temperature milk, butter and Cheddar cheese production, and fatty acid profiles were compared with those of conventionally produced products. Fat from products made with modified milk had lower saturated fatty acids and higher cis‐ and trans‐monounsaturated fatty acid concentrations than that of conventional products. This was consistent over both production periods, demonstrating that this food chain approach could be adopted on a wider scale

Trust and distrust in contradictory information transmission

We analyse the problem of contradictory information distribution in networks of agents with positive and negative trust. The networks of interest are built by ranked agents with different epistemic attitudes. In this context, positive trust is a property of the communication between agents required when message passing is executed bottom-up in the hierarchy, or as a result of a sceptic agent checking information. These two situations are associated with a confirmation procedure that has an epistemic cost. Negative trust results from refusing verification, either of contradictory information or because of a lazy attitude. We offer first a natural deduction system called SecureNDsim to model these interactions and consider some meta-theoretical properties of its derivations. We then implement it in a NetLogo simulation to test experimentally its formal properties. Our analysis concerns in particular: conditions for consensus-reaching transmissions; epistemic costs induced by confirmation and rejection operations; the influence of ranking of the initially labelled nodes on consensus and costs; complexity results