12,952 research outputs found
Morphological Alternations in the Trachea of Capsaicin-pretreated Rat during Postnatal Development
No full text
Yeast metabolism in fresh and frozen dough : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand
Full text linkAuthor also known as SM LovedayFresh bakery products have a very short shelf life, which limits the extent to which manufacturing can be centralised. Frozen doughs are relatively stable and can be manufactured in large volumes, distributed and baked on-demand at the point of sale or consumption. With appropriate formulation and processing a shelf life of several months can be achieved.Shelf life is limited by a decline in proofing rate after thawing, which is attributed to a) the dough losing its ability to retain gas and b) insufficient gas production, i.e. yeast activity. The loss of shelf life is accelerated by delays between mixing and freezing, which allow yeast cells the chance to ferment carbohydrates.This work examined the reasons for insufficient gas production after thawing frozen dough and the effect of pre-freezing fermentation on shelf life. Literature data on yeast metabolite dynamics in fermenting dough were incomplete. In particular there were few data on the accumulation of ethanol, a major fermentation end product which can be injurious to yeast.Doughs were prepared in a domestic breadmaker using compressed yeast from a local manufacturer and analysed for glucose, fructose, sucrose, maltose and ethanol. Gas production after thawing declined within 48 hours of frozen storage. This was accelerated by 30 or 90 minutes of fermentation at 30;C prior to freezing.Sucrose was rapidly hydrolysed and yeast consumed glucose in preference to fructose. Maltose was not consumed while other sugars remained. Ethanol, accumulated from consumption of glucose and fructose, was produced in approximately equal amounts to CO2, indicating that yeast cells metabolised reductively.Glucose uptake in fermenting dough followed simple hyperbolic kinetics and fructose uptake was competitively inhibited by glucose. Mathematical modelling indicated that diffusion of sugars and ethanol in dough occurred quickly enough to eliminate solute gradients brought about by yeast metabolism
A Compressive Sensing Assisted Massive SM-VBLAST System: Error Probability and Capacity Analysis
Full text linkThe concept of massive spatial modulation (SM) assisted vertical bell labs space-time (V-BLAST) (SM-VBLAST) system [1] is proposed, where SM symbols (instead of conventional constellation symbols) are mapped onto the VBLAST structure. We show that the proposed SM-VBLAST is a promising massive multiple input multiple output (MIMO) candidate owing to its high throughput and low number of radio frequency (RF) chains used at the transmitter. For the generalized massive SM-VBLAST systems, we first derive both the upper bounds of the average bit error probability (ABEP) and the lower bounds of the ergodic capacity. Then, we develop an efficient error correction mechanism (ECM) assisted compressive sensing (CS) detector whose performance tends to achieve that of the maximum likelihood (ML) detector. Our simulations indicate that the proposed ECM-CS detector is suitable both for massive SM-MIMO based point-to-point and for uplink communications at the cost of a slightly higher complexity than that of the compressive sampling matching pursuit (CoSaMP) based detector in the high SNR region
Shape phase transition and phase coexistence in odd Sm nuclei
No full textThe shape phase transition and the associated phase coexistence in the odd Sm isotopes are investigated. Through analyzing two-neutron separation energies and the low-lying spectra of the odd Sm isotopes, it is found that the spherical to axially deformed shape phase transition does occur in the odd Sm nuclei just as their neighboring even Sm nuclei. The phase coexistence in Sm-151, which lies close to the critical point, is revealed.Physics, NuclearSCI(E)2ARTICLE1null8
Myriocoleopsis minutissima R. L. Zhu, Y. Yu et Pocs, Phytotaxa
No full textMyriocoleopsis minutissima (Sm.) R.L.Zhu, Y.Yu et Pócs, Phytotaxa 183 (4): 293, 2014 (see Yu et al. 2014). BASIONYM: Jungermannia minutissima Sm., Engl. Bot. 23: tab. 1633, 1806 (see Smith & Sowerby 1806).Published as part of Söderström, Lars, Hagborg, Anders & Konrat, Matt Von, 2016, Early Land Plants Today: Index of Liverworts & Hornworts 2013 - 2014, pp. 133-185 in Phytotaxa 269 (3) on page 153, DOI: 10.11646/phytotaxa.269.3.1, http://zenodo.org/record/477969
Converting SrI <sub>2</sub> :Eu <sup>2+</sup> into a near infrared scintillator by Sm <sup>2+</sup> co-doping
No full text The luminescence and scintillation properties of SrI 2 single crystals doped with 5% Eu 2+ and 0.05%, 0.2% and 0.5% Sm 2+ are evaluated. X-ray excited and photoluminescence measurements show energy transfer from excited Eu 2+ ions to Sm 2+ ions. At a concentration of 0.5% Sm 2+ , the luminescence consists almost entirely of 740 nm emission from Sm 2+ 5d-4f transitions. Co-doping SrI 2 :5% Eu 2+ with Sm 2+ provides a novel method to bypass the self-absorption problem encountered in large SrI 2 :Eu 2+ crystals and, at the same time, provides a unique near-infrared emitting scintillator with a light yield of approximately 40,000 photons/MeV. Accepted Author ManuscriptRST/Fundamental Aspects of Materials and EnergyRST/Luminescence Material
Phonon-assisted energy transfer in Er-exchanged LiNbO3
No full textRaman microprobe spectroscopy measurements show, that in contrast to Er-idiffusion, Er-exchange proc- ess leads to significant change of the lattice vibration spectrum of LiNbO3. Therefore, our data allow to assume that the drastic suppression of parasitic upconversion in the Er-exchanged LiNbO3 are caused by multiphonon nonradiative decay of the 2(4F9/2) state, providing fast nonradiative energy transfer to the 4G11/2 and (4F7/2+4I13/2) states
'Laws 'Needefull in Later to be Abrogated': Intersex and the Sources of Christian Theology
No full textThis is the author accepted manuscript. The final version is available from Palgrave Macmillan via the DOI in this record
Introduction: Troubling Bodies?
No full textThis is the author accepted manuscript. The final version is available from Palgrave Macmillan via the DOI in this record
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