A reactive BGK-type model: influence of elastic collisions and chemical interactions

A BGK‐type model for a reactive multicomponent gas undergoing chemical bimolecular reactions is here presented. The mathematical and physical consistency of the model is stated in detail. The relaxation process towards local Maxwellians, depending on mass and numerical densities of each species, as well as on common mean velocity and temperature, is investigated with respect to chemical equilibrium. Such a trend is numerically tested within the hydrogen‐air reaction mechanism

Defesa fitossanitária dos produtos armazenados de importação em S. Tomé e Príncipe

Em primeiro lugar e através do estudo de alguns dados económicos verifica-se caber ao milho em grão, ao arroz, à farinha de trigo, ao feijão e à farinha de milho a maior quota de responsabilidade na balança de importações daquele país. Em segundo plano com valor global (média anual), inferior à centena de toneladas, situa-se um conjunto de produtos de interesse secundário como grão de bico, cevada, fuba de milho, amêndoa, sêmolas, farelos e amendoim. Considerando os primeiros apontados como produtos alimentares de primeira necessidade faz-se, em seguida, um estudo pormenorizado das infestações a que os mesmos estavam sujeitos, tendo encontrado as seguintes percentagens de lotes com infestação: arroz 95 %, milho 84 %, farinha de trigo 82 %, farinha de milho 63 % e feijão 52 %. Analisando, comparativamente, a natureza das espécies que foram encontradas atacando maior número de produtos e a das que apareceram com mais frequência nos armazéns, o autor enumera-as pela seguinte ordem: Tribolium castaneum, Sitophilus oryzae, Ahasverus advenaOryzaephilus mercator, Carpophilus dimiditus, Crypto- lestes ferrugineus e Cadra cautella, dada coincidência que na realidade existe quanto à natureza das espécies referidas, o que demonstra, perante as percentagens de infestação dos produtos, a sua importância como pragas dos produtos de importação de S. Tomé e Príncipeinfo:eu-repo/semantics/publishedVersio

Improving seabed cable plough performance for offshore renewable energy

Seabed ploughing plays an important part in providing protection to subsea cables that connect offshore renewables, and the process represents a significant portion of the overall installation cost. Current models for predicting the required tow forces for seabed ploughs are based on semi-empirical methods as conventional geotechnical finite element analysis is not suited to modelling this process due to the large de-formations involved. The project described in this paper aims to develop a new material point method numerical modelling software to predict seabed plough response, which will enable new designs to be optimised. This will be validated against physical modelling, a part of which is the focus of this paper. This includes both 1g and centrifuge testing as well as new techniques such as 3D soil surface scanning. The testing also provides insights into share geometry influences on plough behaviour, and will allow improvements to existing empirical models

Near-band-edge slow luminescence in nominally undoped bulk ZnO

We report the observation of slow emission bands overlapped with the near-band-edge steady-state luminescence of nominally undoped ZnO crystals. At low temperatures the time-resolved spectra are dominated by the emission of several high-energy bound exciton lines and the two-electron satellite spectral region. Furthermore, two donor-acceptor pair transitions at 3.22 and 3.238 eV are clearly identified in temperature-dependent time-resolved spectroscopy. These donor-acceptor pairs involve a common shallow donor at 67 meV and deep acceptor levels at 250 and 232 meV.FCT/FEDER - POCTI/CTM/45236/0

Influence of chlorhexidine and zinc oxide in calcium hydroxide pastes on pH changes in external root surface

The objective of this study was to assess the influence of chlorhexidine (liquid and gel) and zinc oxide in calcium hydroxide (CH) pastes on root pH in simulated external resorption. One hundred human anterior teeth with a single root canal were selected. After decoronation and root canal instrumentation, the specimens were divided into 4 experimental groups and 1 control group (without intracanal paste): CH + saline (CH+S), CH + 2% chlorhexidine liquid (CH+ CHX), CH + 2% chlorhexidine gel (CH+ CHXg), and CH + 2% chlorhexidine gel + zinc oxide (CH+ CHXg+ZnO). pH was measured using a microelectrode at 3 and 24 h, and 1, 2, 3, and 4 weeks after inserting intracanal pastes. Data were analyzed statistically using an ANOVA and Tukey's test (p < 0.05). The CH+CHXg+ZnO group had the highest pH values throughout (p < 0.05). The CH+S and CH+ CHX groups had the highest pH values after 1 week and the CH+ CHXg group after 2 weeks. CH+ CHXg maintained the highest pH until the fourth week compared with CH+ CHX (p < 0.05). The control group remained at a neutral pH at all evaluated times. It can be concluded that chlorhexidine solution or gel maintained the alkaline pH of CH, and chlorhexidine gel allowed a slower decrease in pH over time. CH+ CHXg+ZnO showed the highest pH values and was an effective intracanal medication for maintaining alkaline root pH in the area of resorption3

Sources of CP Violation in the Two-Higgs Doublet Model

Assuming CP violation arises solely through the Higgs potential, we develop the most general two-Higgs doublet model. There is no discrete symmetry that distinguishes the two Higgs bosons. It is assumed that an approximate global family symmetry sufficiently suppresses flavor-changing neutral scalar interactions. In addition to a CKM phase, neutral boson mixing, and superweak effects, there can be significant CP violation due to charged Higgs boson exchange. The value of $\epsilon'/\epsilon$ due to this last effect could be as large as in the standard model.Comment: 8 pages, RevTex, (appear in Phys. Rev. Lett. 73, (1994) 1762 ), CMU-HEP94-1

Anaerobic critical velocity of master swimmers

Based on the concept of critical velocity (CV), a new trend has been suggested with the aim to determine anaerobic performances. Using short distances trials, the concept of anaerobic critical velocity (AnCV) seems to represent the functional anaerobic capacity of swimmers. Marinho et al. (2011) found a linear relationship between AnCV and 50 m swimming performance (S50) in young swimmers, suggesting that AnCV could be a relevant parameter to monitor and prescribe anaerobic training sets. The purpose of this study was to analyze the relationship between AnCV and swimming performance in master swimmers. Also, ascertain if AnCV may be determined based in two or three swimming distances, 15, 25 and 50 m (T15, T25 and T50, respectively).info:eu-repo/semantics/publishedVersio

Factorization and Nonfactorization in B Decays

Using NLL values for Wilson coefficients and including the contributions from the penguin diagrams, we estimate the amount of nonfactorization in two-body hadronic B decays. Also, we investigate the model dependence of the nonfactorization parameters by performing the calculation using different models for the form factors. The results support the universality of nonfactorizable contributions in both Cabibbo-favored and Cabibbo-suppressed B decays.Comment: 17 pages, 5 figures, revte

Virtual O(\a_s) corrections to the inclusive decay b→sγb \to s \gamma

We present in detail the calculation of the O(\a_s) virtual corrections to the matrix element for b \to s \g. Besides the one-loop virtual corrections of the electromagnetic and color dipole operators $O_7$ and $O_8$, we include the important two-loop contribution of the four-Fermi operator $O_2$. By applying the Mellin-Barnes representation to certain internal propagators, the result of the two-loop diagrams is obtained analytically as an expansion in $m_c/m_b$. These results are then combined with existing O(\a_s) Bremsstrahlung corrections in order to obtain the inclusive rate for B \to X_s \g. The new contributions drastically reduce the large renormalization scale dependence of the leading logarithmic result. Thus a very precise Standard Model prediction for this inclusive process will become possible once also the corrections to the Wilson coefficients are available.Comment: 29 pages, uses epsfig.sty, 12 postscript figures include

Comparison of sodium content of meals served by independent takeaways using standard versus reduced holed salt shakers: cross-sectional study

Background Takeaway food has a relatively poor nutritional profile. Providing takeaway outlets with reduced-holed salt shakers is one method thought to reduce salt use in takeaways, but effects have not been formally tested. We aimed to determine if there was a difference in sodium content of standard fish and chip meals served by Fish & Chip Shops that use standard (17 holes) versus reduced-holed (5 holes) salt shakers, taking advantage of natural variations in salt shakers used. Methods We conducted a cross-sectional study of all Fish & Chip Shops in two local government areas (n = 65), where servers added salt to meals as standard practice, and salt shaker used could be identified (n = 61). Standard fish and chip meals were purchased from each shop by incognito researchers and the purchase price and type of salt shaker used noted. Sodium content of full meals and their component parts (fish, chips, and fish batter) was determined using flame photometry. Differences in absolute and relative sodium content of meals and component parts between shops using reduced-holed versus standard salt-shakers were compared using linear regression before and after adjustment for purchase price and area. Results Reduced-holed salt shakers were used in 29 of 61 (47.5 %) included shops. There was no difference in absolute sodium content of meals purchased from shops using standard versus reduced-holed shakers (mean = 1147 mg [equivalent to 2.9 g salt]; SD = 424 mg; p > 0.05). Relative sodium content was significantly lower in meals from shops using reduced-holed (mean = 142.5 mg/100 g [equivalent to 0.4 g salt/100 g]; SD = 39.0 mg/100 g) versus standard shakers (mean = 182.0 mg/100 g; [equivalent to 0.5 g salt/100 g]; SD = 68.3 mg/100 g; p = 0.008). This was driven by differences in the sodium content of chips and was extinguished by adjustment for purchase price and area. Price was inversely associated with relative sodium content (p < 0.05). Conclusions Using reduced-holed salt shakers in Fish & Chip Shops is associated with lower relative sodium content of fish and chip meals. This is driven by differences in sodium content of chips, making our results relevant to the wide range of takeaways serving chips. Shops serving higher priced meals, which may reflect a more affluent customer base, may be more likely to use reduced-holed shakers