scholarly journals PAH-related Very Small Grains in Photodissociation Regions: Implications from Molecular Simulations

2020 ◽  
pp. 223-234
Author(s):  
M. Rapacioli ◽  
F. Spiegelman ◽  
B. Joalland ◽  
A. Simon ◽  
A. Mirtschink ◽  
...  
Keyword(s):  
Molecular Simulations ◽  
Small Grains ◽  
Photodissociation Regions

scholarly journals PAH-related Very Small Grains in photodissociation regions: implications from molecular simulations

2011 ◽  
Vol 46 ◽  
pp. 223-234
Author(s):  
M. Rapacioli ◽  
F. Spiegelman ◽  
B. Joalland ◽  
A. Simon ◽  
A. Mirtschink ◽  
...  
Keyword(s):  
Molecular Simulations ◽  
Small Grains ◽  
Photodissociation Regions

scholarly journals PAH-related Very Small Grains in Photodissociation Regions: Implications from Molecular Simulations

2020 ◽  
pp. 223-234
Author(s):  
M. Rapacioli ◽  
F. Spiegelman ◽  
B. Joalland ◽  
A. Simon ◽  
A. Mirtschink ◽  
...  
Keyword(s):  
Molecular Simulations ◽  
Small Grains ◽  
Photodissociation Regions

The Jovian ring

1984 ◽  
Vol 75 ◽  
pp. 203-209
Author(s):  
Joseph A. Burns
Keyword(s):  
Equatorial Plane ◽  
Charged Particles ◽  
Dynamical Evolution ◽  
Main Band ◽  
Small Grains ◽  
Three Components

ABSTRACTLying in Jupiter's equatorial plane is a diaphanous ring having little substructure within its three components (main band, faint disk, and halo). Micron-sized grains account for much of the visible ring, but particles of centimeter sizes and larger must also be present to absorb charged particles. Since dynamical evolution times and survival life times are quite short (≲102-3yr) for small grains, the Jovian ring is being continually replenished; probably most of the visible ring is generated by micrometeoroids colliding into unseen parent bodies that reside in the main band.

Weed Management in Small Grains Harvested for Grain

EDIS ◽  
2020 ◽  
Vol 2020 (3) ◽  
Author(s):  
Jason Ferrell ◽  
Gregory MacDonald ◽  
Pratap Devkota
Keyword(s):  
Weed Control ◽  
Weed Management ◽  
Chemical Control ◽  
Management Practices ◽  
Good Management ◽  
Small Grains ◽  
Crop Competition

Successful weed control in small grains involves using good management practices in all phases of production. In Florida, winter weeds compete with small grains for moisture, nutrients, and light, with the greatest amount of competition occurring during the first six to eight weeks after planting. Weeds also cause harvest problems the following spring when the small grain is mature. This 4-page publication discusses crop competition, knowing your weeds, and chemical control. Written by J. A. Ferrell, G. E. MacDonald, and P. Devkota, and published by the UF/IFAS Agronomy Department, revised May 2020.

Split the Charge Difference in Two! a Rule of Thumb for Adding Proper Amounts of Ions in MD Simulations

2020 ◽  
Author(s):  
Matías R. Machado ◽  
Sergio Pantano
Keyword(s):  
Molecular Dynamics ◽  
Ionic Strength ◽  
Molecular Simulations ◽  
Md Simulations ◽  
Good Practices ◽  
Rule Of Thumb ◽  
Ionic Concentrations

<p> Despite the relevance of properly setting ionic concentrations in Molecular Dynamics (MD) simulations, methods or practical rules to set ionic strength are scarce and rarely documented. Based on a recently proposed thermodynamics method we provide an accurate rule of thumb to define the electrolytic content in simulation boxes. Extending the use of good practices in setting up MD systems is promptly needed to ensure reproducibility and consistency in molecular simulations.</p>

On the Use of Quantum Thermal Bath in Unimolecular Fragmentation Simulations

2019 ◽  
Author(s):  
Riccardo Spezia ◽  
Hichem Dammak
Keyword(s):  
Degrees Of Freedom ◽  
Molecular Simulations ◽  
Zero Point ◽  
Thermal Bath ◽  
Unimolecular Dissociation ◽  
Point Energy ◽  
Rotational Degrees Of Freedom ◽  
The Difference ◽  
Nuclear Effects

<div> <div> <div> <p>In the present work we have investigated the possibility of using the Quantum Thermal Bath (QTB) method in molecular simulations of unimolecular dissociation processes. Notably, QTB is aimed in introducing quantum nuclear effects with a com- putational time which is basically the same as in newtonian simulations. At this end we have considered the model fragmentation of CH4 for which an analytical function is present in the literature. Moreover, based on the same model a microcanonical algorithm which monitor zero-point energy of products, and eventually modifies tra- jectories, was recently proposed. We have thus compared classical and quantum rate constant with these different models. QTB seems to correctly reproduce some quantum features, in particular the difference between classical and quantum activation energies, making it a promising method to study unimolecular fragmentation of much complex systems with molecular simulations. The role of QTB thermostat on rotational degrees of freedom is also analyzed and discussed. </p> </div> </div> </div>

DETERMINATION OF QUALITY OF SURFACE IN HOME CONDITIONS

2020 ◽  
Vol 36 (2) ◽  
pp. 93-101
Author(s):  
G.A. Irgalina ◽  
Keyword(s):  
Chemical Reaction ◽  
Regulatory Document ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Small Grains ◽  
Sour Cream ◽  
Taste And Smell ◽  
Home Conditions

The article reflects the assessment of the quality of sour cream at home, and considers methods for determining the quality of sour cream. Organoleptic evaluation was performed for compliance with the requirements of GOST 52092-2003 " Smetana. Technical conditions " in terms of appearance, consistency, color, taste and smell. The consistency of sour cream is determined during its mixing, while evaluating the presence of a glossy appearance of sour cream. Sour cream is considered thick if it slowly drains from the whorl. The smell is determined immediately after mixing. Then we evaluate the taste. When evaluating the quality of the samples under study, it was found that the organoleptic characteristics of the samples fully comply with the requirements of the regulatory document. Analyzing the results of the experiment, we can conclude that in the first experiment, the sour cream purchased on the market was completely dissolved, and the sour cream from the store after dissolution showed small grains. And in the second experiment, the results showed that the color did not change in the sample # 2, but under # 1 it turned blue. The basis of this experiment is a qualitative chemical reaction to starch, which is used as a thickener.

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