Stochastic Dominance in Mobility Analysis

This paper introduces a technique for mobility dominance and compares the degree of earnings mobility of men in the USA from 1970 to 1995. The highest mobility is found in the 1975–1980 or 1980–1985 periods

1 mJ pulse bursts from a Yb-doped fiber amplifier

Cataloged from PDF version of article.We demonstrate burst-mode operation of a polarization-maintaining Yb-doped fiber amplifier capable of generating 60 mu J pulses within bursts of 11 pulses with extremely uniform energy distribution facilitated by a novel feedback mechanism shaping the seed of the burst-mode amplifier. The burst energy can be scaled up to 1 mJ, comprising 25 pulses with 40 mu J average individual energy. The amplifier is synchronously pulse pumped to minimize amplified spontaneous emission between the bursts. Pulse propagation is entirely in fiber and fiber-integrated components until the grating compressor, which allows for highly robust operation. The burst repetition rate is set to 1 kHz and spacing between individual pulses is 10 ns. The 40 mu J pulses are externally compressible to a full width at half-maximum of 600 fs. However, due to the substantial pedestal of the compressed pulses, the effective pulse duration is longer, estimated to be 1.2 ps. (C) 2012 Optical Society of Americ

A Material Perspective on Consequence of Deformation Heating During Stamping of DP Steels

Recent studies showed that, during stamping of high strength steels at industrially relevant production rates, local temperature in the blank may rise up to 200°C – 300°C due to deformation heating. Moreover, die temperature may also rise up to 100°C – 150°C for progressive stamping dies. Based on the common assumption that the blank softens as the temperature increases, thermal softening creates a margin in Forming Limit Diagram (FLD) and therefore the FLD determined at room temperature can safely be used for those cases. In this article, the validity of this assumption on DP590 steel is questioned by high temperature tensile tests (RT - 300°C) at various strain rates (10-3 s-1 – 1 s-1). The results indicated a decrease both in uniform and total elongation in 200°C – 300°C range together with several other symptoms of Dynamic Strain Aging (DSA) at all strain rates. Concurrent with the DSA, the simulated FLD confirms the lower formability at high temperature and strain rates. Thus, it is concluded FLD determined at RT may not be valid for the investigated steels

Autoimmune gastrointestinal complications in patients with Systemic Lupus Erythematosus: case series and literature review

The association of systemic lupus erythematosus (SLE) with gastrointestinal autoimmune diseases is rare, but has been described in the literature, mostly as case reports. However, some of these diseases may be very severe, thus a correct and early diagnosis with appropriate management are fundamental. We have analysed our data from the SLE patient cohort at University College Hospital London, established in 1978, identifying those patients with an associated autoimmune gastrointestinal disease. We have also undertaken a review of the literature describing the major autoimmune gastrointestinal pathologies which may be coincident with SLE, focusing on the incidence, clinical and laboratory (particularly antibody) findings, common aetiopathogenesis and complications

Measurement of the t(t)over-bar production cross section in the dilepton channel in pp collisions at √s=8 TeV

The top-antitop quark (t (t) over bar) production cross section is measured in proton-proton collisions at root s = 8 TeV with the CMS experiment at the LHC, using a data sample corresponding to an integrated luminosity of 5.3 fb(-1). The measurement is performed by analysing events with a pair of electrons or muons, or one electron and one muon, and at least two jets, one of which is identified as originating from hadronisation of a bottom quark. The measured cross section is 239 +/- 2 (stat.) +/- 11 (syst.) +/- 6 (lum.) pb, for an assumed top-quark mass of 172.5 GeV, in agreement with the prediction of the standard model

Effects of Pre-Processing Hot-Water Treatment on Aroma Relevant VOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup

In practice, fresh-cut fruit and fruit salads are currently stored submerged in sugar syrup (approx. 20%) to prevent browning, to slow down physiological processes and to extend shelf life. To minimize browning and microbial spoilage, slices may also be dipped in a citric acid/ascorbic acid solution for 5 min before storage in sugar syrup. To prevent the use of chemicals in organic production, short-term (30 s) hot-water treatment (sHWT) may be an alternative for gentle sanitation. Currently, profound knowledge on the impact of both sugar solution and sHWT on aroma and physiological properties of immersed fresh-cuts is lacking. Aroma is a very important aspect of fruit quality and generated by a great variety of volatile organic compounds (VOCs). Thus, potential interactive effects of sHWT and sugar syrup storage on quality of fresh-cut apple slices were evaluated, focusing on processing-induced changes in VOCs profiles. Intact ’Braeburn’ apples were sHW-treated at 55 °C and 65 °C for 30 s, sliced, partially treated with a commercial ascorbic/citric acid solution and slices stored in sugar syrup at 4 °C up to 13 days. Volatile emission, respiration and ethylene release were measured on storage days 5, 10 and 13. The impact of sHWT on VOCs was low while immersion and storage in sugar syrup had a much higher influence on aroma. sHWT did not negatively affect aroma quality of products and may replace acid dipping

Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices

Processing, especially cutting, reduces the shelf life of fruits. In practice, fresh-cut fruit salads are, therefore, often sold immersed in sugar syrups to increase shelf life. Pre-processing short-term hot-water treatments (sHWT) may further extend the shelf life of fresh-cuts by effectively reducing microbial contaminations before cutting. In this study, fresh-cut ‘Braeburn’ apples, a major component of fruit salads, were short-term (30 s) hot water-treated (55 °C or 65 °C), partially treated with a commercial anti-browning solution (ascorbic/citric acid) after cutting and, thereafter, stored immersed in sugar syrup. To, for the first time, comprehensively and comparatively evaluate the currently unexplored positive or negative effects of these treatments on fruit quality and shelf life, relevant parameters were analyzed at defined intervals during storage at 4 °C for up to 13 days. Compared to acid pre-treated controls, sHWT significantly reduced the microbial loads of apple slices but did not affect their quality during the 5 day-standard shelf life period of fresh-cuts. Yeasts were most critical for shelf life of fresh-cut apples immersed in sugar syrup. The combination of sHWT and post-processing acid treatment did not further improve quality or extend shelf life. Although sHWT could not extend potential maximum shelf life beyond 10 d, results highlighted the potentials of this technique to replace pre-processing chemical treatments and, thus, to save valuable resources

Mechanisms and models of somatic cell reprogramming

Whitehead Institute for Biomedical Research (Jerome and Florence Brill Graduate Student Fellowship)National Institutes of Health (U.S.) (US NIH grant RO1-CA087869)National Institutes of Health (U.S.) (US NIH grant R37-CA084198)National Science Foundation (U.S.) (NSF Graduate Research Fellowship)National Institutes of Health (U.S.) ((NIH) Kirschstein National Research Service Award,1 F32 GM099153-01A1)Vertex Pharmaceuticals Incorporated (Vertex Scholar

Understanding Customers' Affective Needs with Linguistic Summarization

Abstract: To increase the chance of launching a successful product into market, it is essential to satisfy customers’ affective needs during the product design stage. However, understanding customers’ affective needs is very difficult task and product designers might misunderstand the customers’ affective needs. In this study, linguistic summarization with fuzzy set is used to present customers’ affective needs with natural language statements which could be easily understood by human beings. The relations between customers’ affective needs and product design elements are represented by type-I and type-II fuzzy quantified sentences. To illustrate the applicability of the linguistic summarization with fuzzy set in translating customers’ affective needs to natural language statements, a case study is conducted on mobile phone design. The results indicate that the linguistic summarization with fuzzy set can be a useful tool to assist designers to create products satisfying affective needs of customer

Design, Performance, and Calibration of CMS Hadron Endcap Calorimeters

Detailed measurements have been made with the CMS hadron calorimeter endcaps (HE) in response to beams of muons, electrons, and pions. Readout of HE with custom electronics and hybrid photodiodes (HPDs) shows no change of performance compared to readout with commercial electronics and photomultipliers. When combined with lead-tungstenate crystals, an energy resolution of 8\% is achieved with 300 GeV/c pions. A laser calibration system is used to set the timing and monitor operation of the complete electronics chain. Data taken with radioactive sources in comparison with test beam pions provides an absolute initial calibration of HE to approximately 4\% to 5\%