Study of Closed Phase Resonance Bandwidths for Oral and Nasal Tracts Using Zero Time Windowing

Author(s):  
Haala Deeba Abbas ◽  
RaviShankar Prasad ◽  
Bhanu Teja Nellore ◽  
Suryakanth V Gangashetty
Keyword(s):  
1973 ◽  
Vol 72 (4) ◽  
pp. 753-761 ◽  
Author(s):  
Alberto Angeli ◽  
Giuseppe Boccuzzi ◽  
Roberto Frajria ◽  
Daniela Bisbocci ◽  
Franco Ceresa

ABSTRACT 10 mg/kg of dibutyryl cyclic adenosine 3′,5′-monophosphate (Db-cAMP) was iv pulse injected into twelve healthy adult women. The plasma cortisol levels were determined as 11-OHCS at zero time and then at 2.5, 5, 7.5, 10, 15, 30, 60 and 180 min after the injection. The data were compared with those obtained at the corresponding times in two groups of eleven and seventeen healthy women after the injection of 250 ng and 250 μg of synthetic β-1-24 corticotrophin performed in the same manner as the injection of the nucleotide. The mean increments in plasma cortisol were significantly lower after Db-cAMP than after ACTH. Differences were noted by analyzing the time course of the responses. In the case of stimulation with Db-cAMP the 11-OHCS levels rose progressively to a maximum at 15–30 min. By contrast, a peak of plasma cortisol was evident in most cases within a few min after the injection of ACTH; after a fall, a later rise was then observed starting from 15 min. The differences in the plasma 11-OHCS responses after the two stimuli may also be of interest clinically for the investigation of some aspects of adrenal steroidogenesis.


1979 ◽  
Vol 44 (12) ◽  
pp. 3425-3433 ◽  
Author(s):  
Miloš Smutek ◽  
Slavoj Černý

An analysis was performed of various estimates of the adiabatic temperature Ttot that corresponds to the total heat liberated by a gas dose adsorbed on a metal film in the calorimeter for measurement of chemisorption enthalpies. Besides the two common procedures consisting either in the construction of the adiabatic temperature-time curve or in the extrapolation of the single-exponential cooling part of the actual temperature-time curve to zero time, we have examined estimates of Ttot by extrapolating the cooling exponential to the mid-point between zero time and the temperature maximum (t = tmax/2). Model calculations have shown the merit of the latter extrapolation, particularly in the cases of slow heat evolution. This has been verified on the data measured in the chemisorption of methane and ethane on molybdenum films. Extrapolation to tmax/2 has turned out to be a simple and reasonably reliable procedure for handling the data obtained in film calorimeters.


1964 ◽  
Vol 47 (4) ◽  
pp. 667-677 ◽  
Author(s):  
Fernando Vargas ◽  
John A. Johnson

Isolated perfused rabbit hearts have been used to determine the reflection coefficients, σ, of the heart capillaries to certain lipoid-insoluble substances. This was done by initially perfusing the heart with a Ringer solution containing no test molecule and then suddenly switching to a solution which differed from the original only by containing a small amount of test substance. This produced a loss of weight of the heart which was continuously recorded as a function of time. Taking the "zero" time rate of weight change and using an equation given by Kedem and Katchalsky reflection coefficients for urea, sucrose, raffinose, and inulin were obtained. These turned out to be 0.1, 0.3, 0.38, and 0.69 respectively. Using the approach of Durbin and Solomon equivalent pore radii were estimated to be about 35 Angstroms.


Nature ◽  
1997 ◽  
Vol 385 (6612) ◽  
pp. 157-161 ◽  
Author(s):  
Pieter R. Roelfsema ◽  
Andreas K. Engel ◽  
Peter König ◽  
Wolf Singer

2002 ◽  
Vol 23 (4) ◽  
pp. 455-464 ◽  
Author(s):  
C. J. van Oss ◽  
R. F. Giese ◽  
R. J. Good

2021 ◽  
Vol 25 (03) ◽  
pp. 433-440
Author(s):  
Meghan Sahr ◽  
Ek Tsoon Tan ◽  
Darryl B. Sneag

AbstractThree-dimensional (3D) magnetic resonance imaging of the spine is now clinically feasible due to technological advancements. Its advantages over two-dimensional imaging include higher in-plane spatial resolution and the ability for reformation in any plane that enables time savings in image acquisition and aids more accurate interpretation. Multispectral 3D techniques for imaging around metal are sometimes useful for evaluating anatomy adjacent to spinal fixation hardware. 3D gradient-recalled echo sequences, including ultrashort or zero time to echo sequences, can provide osseous detail similar to conventional computed tomography.


2016 ◽  
Vol 40 (6) ◽  
pp. 706-717 ◽  
Author(s):  
Rafaela Bergmann Strada de Oliveira ◽  
Flávia Della Lucia ◽  
Eric Batista Ferreira ◽  
Roseane Maria Evangelista de Oliveira ◽  
Carlos José Pimenta ◽  
...  

ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations at zero time lower values for b*, a* were observed when compared to the zero time of the fried hamburgers. This leaded to a light brown color and highlighting the clearing of the color due to the inclusion of okara. The fried hamburgers also featured this clearing, but they were darker brown. Chromaticity was greater with the inclusion of okara and with the passage of time. It can be concluded after 120 days storage the levels of protein, lipid and moisture of the formulations were according to the recommended by the Technical Regulation for Identity and Quality of Hamburgers and comply with the requirements of the Brazilian Law for microbiological standards. The brown colour changed with the inclusion of okara but without alterations in the characteristic colour for beef burguers.


1973 ◽  
Vol 108 (3) ◽  
pp. 607-609 ◽  
Author(s):  
E. Dietz ◽  
J.v. Czarnecki ◽  
W. Patscher ◽  
W. Schäfer ◽  
R. Bass

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