ABSTRACT
A two-dimensional model of microwave-induced plasma (field frequency 2.45 GHz) in argon at atmospheric pressure is presented. The model describes in a self-consistent manner the gas flow and heat transfer, the in-coupling of the microwave energy into the plasma, and the reaction kinetics relevant to high-pressure argon plasma including the contribution of molecular ion species. The model provides the gas and electron temperature distributions, the electron, ion, and excited state number densities, and the power deposited into the plasma for given gas flow rate and temperature at the inlet, and input power of the incoming TEM microwave. For flow rate and absorbed microwave power typical for analytical applications (200-400 ml/min and 20 W), the plasma is far from thermodynamic equilibrium. The gas temperature reaches values above 2000 K in the plasma region, while the electron temperature is about 1 eV. The electron density reaches a maximum value of about 4 × 10(21) m(-3). The balance of the charged particles is essentially controlled by the kinetics of the molecular ions. For temperatures above 1200 K, quasineutrality of the plasma is provided by the atomic ions, and below 1200 K the molecular ion density exceeds the atomic ion density and a contraction of the discharge is observed. Comparison with experimental data is presented which demonstrates good quantitative and qualitative agreement.
ABSTRACT
The complete sucrose elimination and its replacement by microencapsulated aspartame (Nutra Sweet) and bulking agents (sorbitol, wheat starch and wheat germ) on the physical and textural sensory characteristics of two diabetic sponge cakes against a control sponge cake was studied. Mathematical and statistical methods were used and regression models worked out, describing the physical and textural characteristics of the three sponge cakes and their values were optimized. The effect on the porosity, springiness, volume and shrinkage of sponge takes was substantial and depended on the amount of the added ingredients. The diabetic sponge cake containing wheat germ showed the least physical and sensory deviations against the control sponge cake. The energy value of the diabetic sponge cakes against the control one was reduced with 25% for the ordinary sponge cake without sucrose and with 29% for sponge cake without sucrose containing wheat germ.
Subject(s)
Diet, Diabetic , Food Analysis , Aspartame/analysis , Eggs/analysis , Flour/analysis , Food Additives/analysis , Humans , Models, Theoretical , Sorbitol , Starch , TasteABSTRACT
Most dermoid cysts in the oral cavity floor are derived from epithelial debris or rests, enclaved during midline closure of the bilateral first and second branchial arches. They may also result from ectodermal differentiation of multipotential cells, most likely pinched off at the time of anterior neuropore closure. Congenital epidermoid cysts and teratomata of the tongue may be explained in a similar manner. Only 6.9 per cent of dermoid cysts observed in humans involve the head and neck regions. Treatment consists in complete surgical removal, with excellent prognosis in cases free of complications. This is a report on a rare case of epidermoid cyst, described because of its unusual location and cell population variation of the epithelium lining the cystic cavity.
Subject(s)
Dermoid Cyst/surgery , Epidermal Cyst/surgery , Mouth Floor , Tongue Neoplasms/surgery , Child , Female , Humans , Mouth Floor/surgery , Prognosis , Teratoma/surgeryABSTRACT
The litholytic effect of soluran and pharmalith on renal calculi was studied by X-ray diffraction analysis. It is shown that pharmalith is more effective in treating nephrolithiasis, than other drugs.
