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Robotique en radiologie interventionnelle oncologique
No full textEn vingt ans, la robotique en radiologie interventionnelle a franchi un cap : les gestes sont plus précis dans des zones anatomiques complexes, et la sécurité et la reproductibilité sont renforcées. Son intégration aux modalités d’imagerie améliore la planificatiot, le guidage, et ses principales applications (biopsies, ablations, gestes musculosquelettiques) montrent des résultats prometteurs. Bien que des défis subsistent (standardisation, coûts, formation), l’intelligence artificielle pourrait à terme, augmenter l’autonomie et soutenir une médecine plus personnalisée
Covid long : une longue histoire
No full textLes malades atteints de Covid long souffrent de symptômes multiples, mais les tests cliniques ne détectent aucune anomalie susceptible d’expliquer ces symptômes. En l’absence de signes objectifs d’une maladie reconnue, certains professionnels de santé considèrent qu’il s’agit d’une condition psychosomatique. Les malades sont ainsi confrontés à une « injustice épistémologique » : un manque de reconnaissance de leur souffrance. Une telle « injustice épistémologique » est enracinée dans une longue histoire des maladies « médicalement invisibles » qui ne peuvent être attestées qu’à travers le récit subjectif du malade. Les difficultés rencontrées par les malades de Covid long ne peuvent pas être dissociées de cette histoire
Frontier 24: new perspectives on the intersection of elementary particle and astroparticle physics and dark matter physics
No full textWe give a brief description of the 11 published articles in this collection that resulted from the setting of a workshop in 2024 at the Centre for High Energy Physics, Indian Institute of Science, Bangalore, India and articles received in response to an Open Call
A promising type-II ZnO/InS van der Waals heterostructure achieving high solar-to-hydrogen efficiency for photocatalytic water splitting
No full textThe development of highly efficient photocatalysts for solar water splitting represents a viable solution to address environmental pollution and the energy crisis. Herein, we constructed a novel two-dimensional (2D) type-II ZnO/InS van der Waals heterostructure and systematically investigated its electronic structure and photocatalytic properties based on first-principles calculations. Band structure calculations that explicitly consider spin–orbit coupling and interfacial dipole effects reveal that the ZnO/InS heterostructure exhibits a direct bandgap of 1.92 eV along with a type-II band alignment, which is highly favorable for the efficient spatial separation of photogenerated charge carriers. Furthermore, the band-edge positions of the heterostructure straddle the redox potentials of water, and it exhibits a high carrier mobility (2999.32 cm2·V−1·s−1). Additionally, the application of biaxial strain effectively tunes the band edge positions and optical properties. A high solar-to-hydrogen conversion efficiency (ηSTH) of 25.28% was realized under a biaxial strain of ε = 6%. Overall, the ZnO/InS heterostructure demonstrates significant potential in its electronic and optical properties for photocatalytic water splitting. The construction and modulation strategy for this 2D heterostructure can provide theoretical insights for designing high-performance 2D photocatalysts
The GUAPOS project. VII. Physical structure and molecular environment of the G31.41+0.31 HII region
No full textIonised regions around OB-type stars, formed at an early stage of their evolution, are important in the investigation of the formation processes of these objects. Thus far, however, only a few observations of their physical structure and interaction with the parental molecular cloud have been carried out. The high resolution and high sensitivity of new instruments such as ALMA and the upgraded VLA allow us to fill in this knowledge gap.
We investigate the well-known core-halo ultracompact region and the surrounding molecular clump to determine the density and temperature of both the ionised and neutral gas, and to possibly obtain a 3D picture of their spacial distribution.
We took advantage of the full-band frequency coverage at 3 mm obtained with ALMA for the GUAPOS project to image the emission of a plethora of hydrogen recombination lines towards the ̋II region, as well as several molecular transitions that serve as tracers of medium-density (∼10^4--10^6 ̧mc) gas. The line data are complemented by continuum measurements obtained with the VLA at 1 cm and 7 mm. By fitting these lines with a model that takes into account non-local thermal equilibrium (NLTE) effects, we were able to investigate the density and temperature structure and the velocity field of the region.
Our findings, based on a model fit accounting for NLTE effects, indicate that the electron temperature of the ̋II region mostly spans a range between 5000 and 6000 K, while the density varies between 2500 and 7500 ̧mc. All in all, the distribution of these parameters, along with the corresponding velocity field hint at a cometary shaped region expanding away from the observer to the NW. The molecular gas appears to be still infalling towards the peak of the region, while its density and temperature are consistent with pressure confinement of the ionised gas to the SE
Enhancing Quality of Frozen Chicken Satay Lilit: Effect of Tapioca Variations on Physicochemical and Sensory Properties
No full textFrozen chicken satay lilit represents an innovative adaptation of traditional satay lilit, developed in a processed form comparable to nuggets, sausages, and meatballs. This study evaluated the effect of tapioca starch addition on physicochemical and sensory properties of frozen chicken satay lilit, as well as to determine the optimal formulation for product quality. Completely Randomized Design (CRD) was applied with 5 levels of tapioca addition, including 0% (T0), 2.5% (T1), 5% (T2), 7.5% (T3), and 10% (T4), each replicated 3 times to yield 15 experimental units. The parameters observed were color (before and after grilling), texture profile analysis, sensory evaluation (aroma, taste, texture, overall acceptance), and proximate composition (moisture, ash, fat, protein, carbohydrate). Data were statistically analyzed, and significant differences (P<0.05) were further tested using Duncan's Multiple Range Test (DMRT). The results showed that tapioca had a significant effect on sensory and physicochemical properties of the product. The 10% tapioca treatment (T4) produced the most desirable characteristics, indicated by the color values before baking (L* 37.5, a* 7.8, b* 20.2) and the values after baking (L* 26.2, a* 13.3, b* 20.7). Sensory evaluation showed a balanced sweet-savory aroma, savory taste, acceptable texture, and overall positive acceptance. Proximate analysis at 0 and 35 days of storage showed a stable composition with moisture content (56.80-56.15%), ash (3.81–2.84%), fat (3.81-2.84%), protein (7.31–9.10%), and carbohydrate (21.53–21.37%). These results indicate that the addition of 10% tapioca provides the best formulation for frozen chicken satay lilit with good stability and consumer acceptance
The addition of Moringa leaf flour (
No full textNuggets are a popular snack food typically made from meat or fish and are quite popular due to their practicality and easy acceptance by consumers. Unfortunately, the nutritional content of nuggets on the market is still unbalanced, necessitating innovation. Anchovies are a readily available source of protein, iron, and calcium at an affordable price. Moringa leaves have long been recognized as a healthy food ingredient. This study aimed to determine the effect of adding moringa leaf flour on the chemical and sensory characteristics of anchovy nuggets. This study used a completely randomized design with three replications. The data obtained were analyzed using analysis of variance and further tested using the Tukey test at the 5% level. The chemical characteristics observed included moisture, ash, protein, iron, and calcium content. Meanwhile, sensory characteristics were assessed using a consumer acceptance test. The results showed that the addition of moringa leaf flour significantly affected moisture, ash, protein, iron, and calcium content, as well as consumer acceptance (color, aroma, texture, and taste). The results showed that the addition of moringa leaf flour generally increased the nutritional value of the nugget product, particularly in terms of protein, minerals, and calcium. However, consumer preference decreased with increasing amounts of moringa leaf flour. In this study, the preference for anchovy nuggets also fell below the median. The addition of moringa leaf flour affected the chemical and sensory characteristics of anchovy nuggets