Energy and the Military: Convergence of Security, Economic, and Environmental Decision-Making

Energy considerations are core to mission delivery of armed forces worldwide. The interaction between military energy issues and non-military energy issues is not often explicitly treated in the literature or media, although in the last decade there has been some increase driven especially by the issues of clean energy. It is recognized that the military has for more than a hundred years taken a leadership role in terms on research and development (R&D) of specific energy technologies - most commonly where they are applicable in theater. More recently that R&D leadership has moved to the energy efficiency of home-country bases, and the development of renewable energy projects for areas as diverse as mini-grids for in-country installations, to alternative fuels for submarines and jets. Nevertheless, the military in most major countries tends to see energy issues as a matter of mission delivery or conversely the denial of enemy energy supply chains as a source of advantage. In this paper we explore the evolving relationship between energy issues and defense planning, and show how these developments have implications for military tactics and strategy and for civil energy policy

Unsupervised and semi-supervised co-salient object detection via segmentation frequency statistics

In this paper, we address the detection of co-occurring salient objects (CoSOD) in an image group using frequency statistics in an unsupervised manner, which further enable us to develop a semi-supervised method. While previous works have mostly focused on fully supervised CoSOD, less attention has been allocated to detecting co-salient objects when limited segmentation annotations are available for training. Our simple yet effective unsupervised method US-CoSOD combines the object co-occurrence frequency statistics of unsupervised single-image semantic segmentations with salient foreground detections using self-supervised feature learning. For the first time, we show that a large unlabeled dataset e.g. ImageNet-1k can be effectively leveraged to significantly improve unsupervised CoSOD performance. Our unsupervised model is a great pre-training initialization for our semi-supervised model SS-CoSOD, especially when very limited labeled data is available for training. To avoid propagating erroneous signals from predictions on unlabeled data, we propose a confidence estimation module to guide our semi-supervised training. Extensive experiments on three CoSOD benchmark datasets show that both of our unsupervised and semi-supervised models outperform the corresponding state-of-the-art models by a significant margin (e.g., on the Cosal2015 dataset, our US-CoSOD model has an 8.8% F-measure gain over a SOTA unsupervised co-segmentation model and our SS-CoSOD model has an 11.81% F-measure gain over a SOTA semi-supervised CoSOD model).Comment: Accepted at IEEE WACV 202

A micromechanical based finite element model approach to accurately predict the effective thermal properties of micro-aerated chocolate

Micro-aeration is a method to modify the sensorial attributes of chocolate but also affects the material properties of chocolate, which in turn, determine its material response during manufacturing and oral processes. This study aims to define the effect of micro-aeration on the thermal properties of chocolate by considering the changes of chocolate microstructure due to micro-aeration. Micro-aeration was found to alter the chocolate microstructure creating a layer of a third phase at the porous interfaces, which is argued to consist of cocoa butter of higher melting properties. A multiscale Finite Element Model is developed, which was confirmed by macroscale heat transfer measurements, to parametrically simulate the structural changes of micro-porous chocolates at the microscale level and estimate their effective properties, such as thermal conductivity and specific heat capacity. The developed multiscale computational model simulates the porous chocolate as a two-phase (chocolate- pores) or three-phase material (chocolate-cocoa butter layer- pores). The investigation identified a new, complex transient thermal mechanism that controls the behaviour of micro-aerated chocolate during melting and solidification. The results showed a maximum 13% reduction of keff and 15% increase of Cpeff with 15% micro-aeration resulting to a slower transient heat transfer through the micro-aerated chocolate. The reason is that the micro-aerated chocolate can store a larger amount of thermal energy than its solid counterpart. This effect slows down the transient heat transfer rate in the chocolate and modifies melting/solidification rate and impacts sensorial attributes during oral processing and cooling during manufacturing

Temsirolimus Is Highly Effective as Third-Line Treatment in Chromophobe Renal Cell Cancer

We report unexpectedly high efficacy of temsirolimus as third-line treatment in a patient with metastatic chromophobe renal cell carcinoma. After failure of two sequentially administered tyrosine kinase inhibitors, treatment with temsirolimus resulted in a prolonged partial remission of 14 months, and the response is still continuing. Up to now, no data from randomized clinical studies have been published addressing the question of efficacy of temsirolimus as third-line treatment after failure of tyrosine kinase inhibitors. The case presented here implies that temsirolimus could be a viable option for patients with metastatic chromophobe renal cell carcinoma

Selective Intra-arterial Chemotherapy with Floxuridine as Second- or Third-Line Approach in Patients with Unresectable Colorectal Liver Metastases

Background: An outcome assessment was performed of patients with unresectable colorectal liver metastases (CRLM) treated in second or third line with floxuridine (FUDR)-based hepatic artery infusion (HAI). Methods: Twenty-three patients who were pretreated with systemic (immuno)chemotherapy received FUDR-HAI alone or combined with systemic chemotherapy. We reviewed patient charts and our prospective patient database for survival and associated risk factors. Results: Patients received FUDR-HAI for unresectable CRLM from January 2000 to September 2010. Twelve patients (52%) received concurrent systemic chemotherapy. Median overall survival (OS), progression-free survival (PFS), and hepatic PFS were 15.6months (range, 2.5-55.7months), 3.9months (range, 0.7-55.7months), and 5.5months (range, 1.6-55.7months), respectively. The liver resection rate after HAI was 35%. PFS was better in patients undergoing secondary resection than in patients without resection (hazard ratio [HR] 0.21; 95% confidence interval [95% CI] 0.07-0.66; P=0.0034), while OS showed a trend toward improvement (HR 0.4; 95% CI 0.13-1.2; P=0.09). No differences were observed in OS (P=0.69) or PFS (P=0.086) in patients who received FUDR-HAI alone compared with patients treated with combined regional and systemic chemotherapy. No statistically significant differences were seen in patients previously treated with one chemotherapy line compared with patients treated with two lines. Presence of extrahepatic disease was a negative risk factor for PFS (liver-only disease: HR 0.03; 95% CI 0.0032-0.28; P<0.0001). Toxicities were manageable with dose modifications and supportive measures. Conclusions: FUDR-HAI improves PFS and results in a trend toward improved OS in selected patients able to undergo liver resection after tumor is downsize

Destructive and non-destructive mechanical characterisation of chocolate with different levels of porosity under various modes of deformation

Chocolate exhibits a complex material response under the varying mechanical loads present during oral processing. Mechanical properties such as Young’s modulus and fracture stress are linked to sensorial attributes such as hardness. Apart from this link with hardness perception, these mechanical properties are important input parameters towards developing a computational model to simulate the first bite. This study aims to determine the mechanical properties of chocolate with different levels of micro-aeration, 0–15%, under varying modes of deformation. Therefore, destructive mechanical experiments under tension, compression, and flexure loading are conducted to calculate the Young’s modulus, yield, and fracture stress of chocolate. The values of Young’s modulus are also confirmed by independent ultrasonic mechanical experiments. The results showed that differences up to 35% were observed amongst the Young’s modulus of chocolate for different mechanical experiments. This maximum difference was found to drop with increasing porosity and a negligible difference in the Young’s modulus measurements amongst the different mechanical experiments is observed for the 15% micro-aerated chocolate. This phenomenon is caused by micro-pores obstructing the microscopic inelastic movement occurring from the early stages of the material’s deformation. This work provides a deeper understanding of the mechanical behaviour of chocolate under different loading scenarios, which are relevant to the multiaxial loading during mastication, and the role of micro-aeration on the mechanical response of chocolate. This will further assist the food industry’s understanding of the design of chocolate products with controlled and/or improved sensory perception