Search results for "Transform"

showing 10 items of 3975 documents

A fast Fourier transform based direct solver for the Helmholtz problem

2018

This article is devoted to the efficient numerical solution of the Helmholtz equation in a two‐ or three‐dimensional (2D or 3D) rectangular domain with an absorbing boundary condition (ABC). The Helmholtz problem is discretized by standard bilinear and trilinear finite elements on an orthogonal mesh yielding a separable system of linear equations. The main key to high performance is to employ the fast Fourier transform (FFT) within a fast direct solver to solve the large separable systems. The computational complexity of the proposed FFT‐based direct solver is O(N log N) operations. Numerical results for both 2D and 3D problems are presented confirming the efficiency of the method discussed…

finite‐element discretizationHelmholtz equationDiscretizationFast Fourier transform010103 numerical & computational mathematicsSystem of linear equationsabsorbing boundary conditions01 natural sciencessymbols.namesake35J05 42A38 65F05 65N22FOS: MathematicsFourier'n sarjatApplied mathematicsBoundary value problemMathematics - Numerical AnalysisHelmholtz equation0101 mathematicsMathematicsosittaisdifferentiaaliyhtälötAlgebra and Number Theorynumeeriset menetelmätApplied MathematicsNumerical Analysis (math.NA)SolverFinite element method010101 applied mathematicsFourier transformsymbolsFourier transformnumeerinen analyysifast direct solver
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Analytical and quasi-analytical solutions of direct problems in eddy current testing

2014

Elektroniskā versija nesatur pielikumus

flaw detectionspeciālās funkcijasMathematical modellingintegral transformvariable conductivity and permeabilityeddy currentseigenvaluesīpašvērtībasintegrālās transformācijasspecial functionsMatemātikavirpuļstrāvasdefekta atrašanamainīga magnētiskā caurlaidība un elektriskā vadāmība
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Modular Small Diameter Vascular Grafts with Bioactive Functionalities.

2015

We report the fabrication of a novel type of artificial small diameter blood vessels, termed biomimetic tissue-engineered blood vessels (bTEBV), with a modular composition. They are composed of a hydrogel scaffold consisting of two negatively charged natural polymers, alginate and a modified chitosan, N,O-carboxymethyl chitosan (N,O-CMC). Into this biologically inert scaffold two biofunctionally active biopolymers are embedded, inorganic polyphosphate (polyP) and silica, as well as gelatin which exposes the cell recognition signal, Arg-Gly-Asp (RGD). These materials can be hardened by exposure to Ca(2+) through formation of Ca(2+) bridges between the polyanions, alginate, N,O-CMC, and polyP…

food.ingredientAlginateslcsh:MedicineBiocompatible Materialsmacromolecular substancesengineering.materialGelatinChitosanchemistry.chemical_compoundCalcium ChloridefoodTissue engineeringGlucuronic AcidBlood vessel prosthesisPolyphosphatesElastic ModulusTensile StrengthAbsorbable ImplantsMaterials TestingHuman Umbilical Vein Endothelial CellsHumanslcsh:ScienceBlood CoagulationCell Line Transformedchemistry.chemical_classificationChitosanMultidisciplinaryTissue EngineeringTissue ScaffoldsHexuronic Acidslcsh:Rtechnology industry and agricultureBiomaterialEndothelial CellsHydrogelsPolymerSilicon DioxideBlood Vessel ProsthesischemistrySelf-healing hydrogelsengineeringlcsh:QVascular GraftingBiopolymerOligopeptidesBiomedical engineeringResearch ArticlePloS one
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Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy

2010

Fourier-transform infrared spectroscopy (FTIR), followed by multivariate treatment of the spectral data, was used to classify vegetable oils according to their botanical origin, and also to establish the composition of binary mixtures of extra virgin olive oil (EVOO) with other low cost edible oils. Oil samples corresponding to five different botanical origins (EVOO, sunflower, corn, soybean and hazelnut) were used. The wavelength scale of the FTIR spectra of the oils was divided in 26 regions. The normalized absorbance peak areas within these regions were used as predictors. Classification of the oil samples according to their botanical origin was achieved by linear discriminant analysis (…

food.ingredientChemistrySunflower oilInfrared spectroscopyGeneral MedicineLinear discriminant analysisSunflowerAnalytical ChemistryAbsorbancefoodBotanyLinear regressionComposition (visual arts)Food scienceFourier transform infrared spectroscopyFood ScienceFood Chemistry
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Study of the formation of carbonyl compounds in edible oils and fats by 1H-NMR and FTIR

1999

Abstract Oils and fats start decomposing from the moment they are isolated from their natural environment. Heating accelerates oxidative rancidity and frying at high temperatures produces thermal degradation with the formation of decomposition products, such as aldehydes, ketones, free acids and hydroxilic compounds that in high levels can be harmful to human health. The decomposition products formed up to 300°C were determined by means of 1 H-NMR spectroscopy and an FTIR spectroscopic method was developed for the quantification of carbonyl compounds generated during heating. The results show that there is a formation of carbonyl compounds starting at 150°C and when the sample was heated at…

food.ingredientChemistrySunflower oilOrganic Chemistryfood and beveragesSunflowerDecompositionAnalytical ChemistryInorganic Chemistrychemistry.chemical_compoundfoodProton NMROrganic chemistryFourier transform infrared spectroscopyCanolaButyraldehydeSpectroscopyCorn oilJournal of Molecular Structure
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Microstructure and characteristic properties of dogfish skin gelatin gels prepared by freeze/spray-drying methods

2020

International audience; The effects of two pretreatments (microwaves or oven-drying) on the dogfish (Squalus acanthias) skin as well as two drying processes (freeze-drying or spray-drying) on the extracted gelatins were studied. Thus six types of gelatins were obtained, three of which were freeze-dried (FG) and the others were spray-dried (SG), from the untreated skin (US), microwaves-pretreated skin (MS) and oven-pretreated skin (OS). The highest yield (8.67%) was obtained for the OSFG, while the lowest one (3.06%) was measured for the OSSG. Interestingly, all gelatins exhibited relatively high protein (84.02-89.53%), and low lipid (0.50-1.71%) and ash (3.05-7.17%) contents. In addition, g…

food.ingredientDogfish skinColor02 engineering and technologyBiochemistryGelatinPhysico-chemical properties03 medical and health scienceschemistry.chemical_compoundIngredientfoodSqualus acanthiasHardnessStructural BiologyAmideSpectroscopy Fourier Transform InfraredAnimalsTransition TemperatureAmino AcidsDesiccationMicrowavesMicrostructureMolecular BiologySkin030304 developmental biology0303 health sciencesChromatographyCalorimetry Differential ScanningHigh proteinGeneral Medicine021001 nanoscience & nanotechnologyMicrostructureAmidesFreeze DryingchemistryDogfishYield (chemistry)Spray dryingMicroscopy Electron ScanningGelatin0210 nano-technologyGels[SDV.AEN]Life Sciences [q-bio]/Food and NutritionInternational Journal of Biological Macromolecules
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Physicochemical investigation of acrylamide solubilization in sodium bis(2-ethylhexyl)sulfosuccinate and lecithin reversed micelles.

2003

The state of acrylamide confined within dry sodium bis(2-ethylhexyl)sulfosuccinate (AOT) and lecithin reversed micelles dispersed in CCl4 has been investigated by FTIR and H-1 NMR spectroscopy. Measurements have been performed at 25 degreesC as a function of the acrylamide-to-surfactant molar ratio (R) at a fixed surfactant concentration (0.1 mol kg(-1)). The analysis of experimental data, corroborated by the results of SAXS measurements, is consistent with the hypothesis that acrylamide is quite uniformly distributed among reversed micelles mainly located in proximity to the surfactant head-group region and that its presence induces significant unidimensional growth of micellar aggregates.…

food.ingredientMagnetic Resonance Spectroscopyreversed micelleChemical PhenomenaSurface PropertiesSodiumchemistry.chemical_elementLecithinMicelleBiomaterialschemistry.chemical_compoundSurface-Active AgentsColloid and Surface ChemistryfoodPulmonary surfactantSpectroscopy Fourier Transform InfraredAOTMicellesAcrylamideDioctyl Sulfosuccinic AcidChromatographyMolecular StructureSmall-angle X-ray scatteringChemistry PhysicalnanoparticleSurfaces Coatings and FilmsElectronic Optical and Magnetic Materialsconfinement effectslecithinchemistryPolymerizationSolubilityAcrylamideProton NMRPhosphatidylcholinesNuclear chemistryJournal of colloid and interface science
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Spectroscopic analyses of the influence of electron beam irradiation doses on mechanical, transport properties and microstructure of chitosan-fish ge…

2015

International audience; The objective of this work was to better display the effect of electron beam accelerator doses (0, 20, 40 and 60 kGy) on structural, mechanical and barrier properties of edible lightly plasticized chitosan-fish gelatin blend film. From Electron Spin Resonance (ESR), signal at 3500 G for blend film was identified as free radical formation during irradiation, which might introduce intermolecular cross-linking into the polymer matrix, thus affecting structural properties. Tensile Strength (TS) for gelatin film significantly increased with growing irradiation doses (improved by 30% for 60 kGy), but the TS of chitosan and blend films were not significantly affected. On th…

food.ingredientMaterials scienceGeneral Chemical EngineeringAnalytical chemistryGelatinAbsorbanceChitosanchemistry.chemical_compoundOxygen permeabilityfoodUV-Vis & FTIR spectroscopiesUltimate tensile strength[SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular BiologyIrradiationFourier transform infrared spectroscopyESRchemistry.chemical_classificationtechnology industry and agricultureGelatin-chitosan interactionsGeneral ChemistryPolymerMechanical and barrier propertieschemistryElectron beam irradiation[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood ScienceNuclear chemistry
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Involvement of an Alkane Hydroxylase System of Gordonia sp. Strain SoCg in Degradation of Solid n-Alkanes▿

2010

ABSTRACT Enzymes involved in oxidation of long-chain n -alkanes are still not well known, especially those in Gram-positive bacteria. This work describes the alkane degradation system of the n -alkane degrader actinobacterium Gordonia sp. strain SoCg, which is able to grow on n -alkanes from dodecane (C 12 ) to hexatriacontane (C 36 ) as the sole C source. SoCg harbors in its chromosome a single alk locus carrying six open reading frames (ORFs), which shows 78 to 79% identity with the alkane hydroxylase (AH)-encoding systems of other alkane-degrading actinobacteria. Quantitative reverse transcription-PCR showed that the genes encoding AlkB (alkane 1-monooxygenase), RubA3 (rubredoxin), RubA4…

food.ingredientMutantMolecular Sequence DataAlkBGene ExpressionStreptomyces coelicolorGordoniaLong-chain n-alkaneGordoniaSettore BIO/19 - Microbiologia Generalemedicine.disease_causeApplied Microbiology and BiotechnologyPolymerase Chain ReactionGas Chromatography-Mass SpectrometryfoodRubredoxinAlkanesSPME/GC-MSmedicineEscherichia coliNADH NADPH OxidoreductasesGordonia BacteriumEscherichia coliBiotransformationSequence DeletionEcologybiologyReverse Transcriptase Polymerase Chain ReactionRubredoxinsStreptomyces coelicolorGordonia BacteriumSequence Analysis DNAbiology.organism_classificationCarbonalkane hydroxylase AlkBBiochemistrybiology.proteinBiodegradationCytochrome P-450 CYP4AFatty AlcoholsBacteriaFood ScienceBiotechnology
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Structure of calcium and zinc pectinate films investigated by FTIR spectroscopy

2010

International audience; Calcium and zinc pectinate gels were prepared using a method which allowed calcium or zinc to diffuse from the cross-linking solution through a dialysis membrane to form a gel with amidated low-methoxyl pectin. The gel thus obtained was then dried, and the film structure was studied using FTIR spectroscopy as a function of the cation content (0%, 5%, 10%, and 15% w/v). Important consideration was given to the three functional groups (amide, carboxyl ester, and carboxylate groups) present in the pectin. When the zinc content was increased, the three wavenumber values corresponding to these three functional groups did not change significantly, while for calcium pectina…

food.ingredientPectinCoordination numberInorganic chemistrychemistry.chemical_elementZincCalciumBiochemistryAnalytical ChemistryDialysis tubingchemistry.chemical_compoundfoodX-Ray DiffractionAmideSpectroscopy Fourier Transform InfraredCarboxylateFourier transform infrared spectroscopyFilmChemistryOrganic ChemistryGeneral MedicinePectin[SDV.BBM.BP]Life Sciences [q-bio]/Biochemistry Molecular Biology/BiophysicsZincFTIR spectroscopyMicroscopy Electron ScanningPectinsCalcium[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
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