The convective instability of a Maxwell-Cattaneo fluid in the presence of a vertical magnetic field

We study the instability of a Bénard layer subject to a vertical uniform magnetic field, in which the fluid obeys the Maxwell–Cattaneo (MC) heat flux–temperature relation. We extend the work of Bissell (Proc. R. Soc. A 472, 20160649 (doi:10.1098/rspa.2016.0649)) to non-zero values of the magnetic Prandtl number pm. With non-zero pm, the order of the dispersion relation is increased, leading to considerably richer behaviour. An asymptotic analysis at large values of the Chandrasekhar number Q confirms that the MC effect becomes important when C Q1/2 is O(1), where C is the MC number. In this regime, we derive a scaled system that is independent of Q. When CQ1/2 is large, the results are consistent with those derived from the governing equations in the limit of Prandtl number p → ∞ with pm finite; here we identify a new mode of instability, which is due neither to inertial nor induction effects. In the large pm regime, we show how a transition can occur between oscillatory modes of different horizontal scale. For Q ≫ 1 and small values of p, we show that the critical Rayleigh number is non-monotonic in p provided that C > 1/6. While the analysis of this paper is performed for stress-free boundaries, it can be shown that other types of mechanical boundary conditions give the same leading-order results

Effect of sodium chloride concentration on the functional properties of selectec Legume flours

Providing safe, nutritious, and wholesome food for poor and undernourished populations has been a major challenge for developing countries. This has led to the necessity of assembling complete food composition tables, yielding information about the traditional foods and on the functional properties of the plant foods that are consumed regularly in the developing countries. Sodium Chloride (NaCl) is the common salt used at household and industry levels to improve palatability of processed foods. Therefore, the main aim of the present study was to investigate the influence of different concentrations of NaCl on the functional properties of selected legume flours. The effect of increasing concentration of NaCl on the protein solubility, emulsifying and foaming properties of white bean, pigeon pea, cowpea and hyacinth bean were studied. The results revealed that the protein solubility of pigeon pea, cowpea and white bean flours significantly increased by increasing salt concentration and reached a maximum at 0.4 M NaCl (for pigeon pea and cowpea flours) and 0.6 M for white bean flour and then gradually decreased at higher salt concentration. The protein solubility profile of hyacinth bean fluctuated with the salt concentration, with the highest solubility at 0.6 M NaCl and lowest solubility at 0.4M NaCl. With the exception of white bean, the maximum emulsifying activity of all selected legume flours was found at 0.4 M NaCl whereas that of white bean was found at 0.2 M NaCl. Generally, with increasing salt concentration, the emulsifying activity slightly decreased for the legume flours, except for cowpea which fluctuated. Addition of NaCl significantly decreased the emulsion stability and foaming capacity of the four of selected legume with the maximum improvement being observed at 0.2 M NaCl, and then decreasing gradually at higher salt concentration. Significant improvement of foaming stability was observed when salt concentration increased. Based on the results of the present study the selected legume flour demonstrated good functional properties following the addition of NaCl, which makes these legume flours potential ingredients for application in salt containing foods.Keywords: functional properties, Legumes, Protein solubilityAfrican Journal of Food, Agriculture, Nutrition and Development, Volume 12 No.

Rapidly rotating Maxwell-Cattaneo convection

Motivated by astrophysical and geophysical applications, the classical problem of rotating Rayleigh-Bénard convection has been widely studied. Assuming a classical Fourier heat law, in which the heat flux is directly proportional to the temperature gradient, the evolution of temperature is governed by a parabolic advection-diffusion equation; this, in turn, implies an infinite speed of propagation of information. In reality, the system is rendered hyperbolic by extending the Fourier law to include an advective derivative of the flux—the Maxwell-Cattaneo (M-C) effect. Although the correction (measured by the parameter Γ , a nondimensional representation of the relaxation time) is nominally small, it represents a singular perturbation and hence can lead to significant effects when the rotation rate (measured by the Taylor number T ) is sufficiently high. In this paper, we investigate the linear stability of rotating convection, incorporating the M-C effect, concentrating on the regime of T ≫ 1 , Γ ≪ 1 . On increasing Γ for a fixed T ≫ 1 , the M-C effect first comes into play when Γ = O ( T − 1 / 3 ) . Here, as in the classical problem, the preferred mode can be either steady or oscillatory, depending on the value of the Prandtl number σ . For Γ > O ( T − 1 / 3 ) , the influence of the M-C effect is sufficiently strong that the onset of instability is always oscillatory, regardless of the value of σ . Within this regime, the dependence on σ of the critical Rayleigh number and of the scale of the preferred mode are explored through the analysis of specific distinguished limits

The use of Proceed mesh in ventral hernias: A pilot study on 22 cases

Background: The management of major omphalocoele and large incisional hernias is a common problem and constitutes a great challenge for paediatric surgeons. In most cases, the abdominal cavity is so small and does not allow immediate reduction. Prosthetic materials are becoming increasingly popular for such repair, but direct contact between the bowel and these synthetic materials carries the risk of adhesions and intestinal obstruction. The relatively new PROCEED mesh with absorbable layer in contact with the bowel and another polypropylene non-absorbable layer against the abdominal wall may not produce such adhesions. The aim of this study is to evaluate the feasibility and outcome of this relatively new prosthetic mesh for repair of ventral hernia. Patients and Methods: Between June 2009 and December 2012, a pilot study was conducted on 22 cases with large ventral hernias subjected to open surgical repair using PROCEED mesh. The inclusion criterion was cases with large ventral hernias (>4 cm). The evaluating parameters were all the early and late postoperative complications. Results: The defect size ranged from 5 to 12 cm. The early postoperative complication (≤1 month) was seroma discharged from the wound in four cases, while the late complications were recurrent herniation and stitch sinus that occurred in three cases. No manifestations of intestinal obstruction, enterocutaneous fi stula or mortality were encountered in any of the 22 cases. Conclusion: The use of PROCEED composite mesh in ventral hernias is feasible and has minimal complication rates.Key words: Composite mesh, proceed, ventral hernia repai

Effect Of Sodium Chloride Concentration On The Functional Properties Of Selected Legume Flours

Providing safe, nutritious, and wholesome food for poor and undernourished populations has been a major challenge for developing countries. This has led to the necessity of assembling complete food composition tables, yielding information about the traditional foods and on the functional properties of the plant foods that are consumed regularly in the developing countries. Sodium Chloride (NaCl) is the common salt used at household and industry levels to improve palatability of processed foods. Therefore, the main aim of the present study was to investigate the influence of different concentrations of NaCl on the functional properties of selected legume flours. The effect of increasing concentration of NaCl on the protein solubility, emulsifying and foaming properties of white bean, pigeon pea, cowpea and hyacinth bean were studied. The results revealed that the protein solubility of pigeon pea, cowpea and white bean flours significantly increased by increasing salt concentration and reached a maximum at 0.4 M NaCl (for pigeon pea and cowpea flours) and 0.6 M for white bean flour and then gradually decreased at higher salt concentration. The protein solubility profile of hyacinth bean fluctuated with the salt concentration, with the highest solubility at 0.6 M NaCl and lowest solubility at 0.4M NaCl. With the exception of white bean, the maximum emulsifying activity of all selected legume flours was found at 0.4 M NaCl whereas that of white bean was found at 0.2 M NaCl. Generally, with increasing salt concentration, the emulsifying activity slightly decreased for the legume flours, except for cowpea which fluctuated. Addition of NaCl significantly decreased the emulsion stability and foaming capacity of the four of selected legume with the maximum improvement being observed at 0.2 M NaCl, and then decreasing gradually at higher salt concentration. Significant improvement of foaming stability was observed when salt concentration increased. Based on the results of the present study the selected legume flour demonstrated good functional properties following the addition of NaCl, which makes these legume flours potential ingredients for application in salt containing foods

Effect Of Sodium Chloride Concentration On The Functional Properties Of Selected Legume Flours

Providing safe, nutritious, and wholesome food for poor and undernourished populations has been a major challenge for developing countries. This has led to the necessity of assembling complete food composition tables, yielding information about the traditional foods and on the functional properties of the plant foods that are consumed regularly in the developing countries. Sodium Chloride (NaCl) is the common salt used at household and industry levels to improve palatability of processed foods. Therefore, the main aim of the present study was to investigate the influence of different concentrations of NaCl on the functional properties of selected legume flours. The effect of increasing concentration of NaCl on the protein solubility, emulsifying and foaming properties of white bean, pigeon pea, cowpea and hyacinth bean were studied. The results revealed that the protein solubility of pigeon pea, cowpea and white bean flours significantly increased by increasing salt concentration and reached a maximum at 0.4 M NaCl (for pigeon pea and cowpea flours) and 0.6 M for white bean flour and then gradually decreased at higher salt concentration. The protein solubility profile of hyacinth bean fluctuated with the salt concentration, with the highest solubility at 0.6 M NaCl and lowest solubility at 0.4M NaCl. With the exception of white bean, the maximum emulsifying activity of all selected legume flours was found at 0.4 M NaCl whereas that of white bean was found at 0.2 M NaCl. Generally, with increasing salt concentration, the emulsifying activity slightly decreased for the legume flours, except for cowpea which fluctuated. Addition of NaCl significantly decreased the emulsion stability and foaming capacity of the four of selected legume with the maximum improvement being observed at 0.2 M NaCl, and then decreasing gradually at higher salt concentration. Significant improvement of foaming stability was observed when salt concentration increased. Based on the results of the present study the selected legume flour demonstrated good functional properties following the addition of NaCl, which makes these legume flours potential ingredients for application in salt containing foods