Search results for "release"
showing 10 items of 602 documents
Tritium release behavior of beryllium pebbles after neutron irradiation between 523 and 823K
2013
Abstract Post-irradiation tritium release from the Pebble Bed Assembly (PBA) neutron-irradiated beryllium (Be) pebbles (∅ ≈ 1 mm; the total tritium inventory 2–4 GBq/g) was investigated on annealing in He + 0.1% H 2 . Temperature ramps of 2.3 K/min followed by annealing for 1 h at 1310–1320 K resulted in complete detritiation of the PBA Be pebbles. The tritium burst release occurred after a time lag of 1–6.5 h during constant temperature anneals at 1089–1180 K, with the release time measured after reaching the annealing temperature. Tritium burst release was also observed to occur during cool down. Anneals at 1089 K for 8 h and at 1045 K for 23 h caused detritiation of the PBA Be pebbles by…
Tritium release from beryllium articles for use in fusion devices
2009
Abstract Results obtained on radiation and magnetic field (MF) effects on tritium release at annealing of the beryllium pebbles from the EXOTIC-8-3/13 irradiation are presented in this study and compared with those for other irradiated beryllium materials. Abundance ratios of chemical forms of tritium in the EXOTIC-8-3/13 beryllium pebbles were determined: T 2 – 65%, T 0 – 23%, T + – 12%. A complete detritiation of these pebbles was achieved at 1123 K for 240 min; MF of 2.35 T had no appreciable effect on the tritium release. At 991 K for 240 min, the degree of detritiation was 96.6% without MF; MF of 2.35 T decreased it to 86.7%. At 940 K for 47 min, the degree of detritiation was 60%, 5 M…
TRITIUM RELEASE CHARACTERISTICS OF NEUTRON-IRRADIATED REFERENCE BERYLLIUM PEBBLES FOR THE HELIUM COOLED PEBBLE BED (HCPB) BLANKET
2011
In this paper, we present results on tritium release from the beryllium pebbles irradiated for 294 full power days from 17 April 2003 to November 2004 to the neutron fluence of 1.5-2 × 1025 m-2 (E>...
Retention-release equilibrium of aroma compounds in polysaccharide gels: study by quantitative structure-activity/property relationships approach
2010
The nature and amount of constituents in food greatly influence aroma release. Pectins and carrageenans are common used thickeners, but their effect on the release of aroma compounds has been studied more frequently for non- homogeneous products than for thickeners separately. The purpose of this work was to study and compare their respective effects in simple model systems. In this way, the release of 13 aroma compounds was analysed by headspace analysis at equilibrium in pure water, i-carrageenan and pectin gels. To evaluate the influence of the chemical structure of aroma com- pounds on retention/release equilibrium between vapour phase and gels, we used a quantitative structure-activity…
Gellan gum-based delivery systems of therapeutic agents and cells.
2020
The purpose of this review is to make a summary of high quality research trends using gellan gum (GG) as a polymeric constituent for the design of innovative drug delivery systems and devices for biomedical applications, such as cell therapy and regenerative medicine. The use of gellan gum is described both in its native form and as chemically functionalized derivatives or physically mixed with natural or synthetic materials. Starting from a systematic study of recent research works, the main properties of the native polysaccharide have been highlighted and therefore some improvements have been focused thanks to the design of chemically functionalized derivatives and the use of composite ma…
Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures
2017
WOS:000394071900015; International audience; The objective of this study was to investigate for the first time the influence of bread structure, volatile compounds, and oral processing on aroma perception. 3 types of French baguette were created using the same raw ingredients but different bread-making processes; they consequently varied in their crumb and crust structures. We characterized the initial volatile profiles of two bread structural subtypes-namely bread crumb and bread crumb with crust-using proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis. Three types of bread were characterized by thirty-nine ion fragments from m/z 45 to 139. We then conducted a study in …
Long-Term Outcomes with Ibrutinib Versus the Prior Regimen: A Pooled Analysis in Relapsed/Refractory (R/R) Mantle Cell Lymphoma (MCL) with up to 7.5 …
2019
Introduction In MCL, progression-free survival (PFS) generally declines with each successive line of chemoimmunotherapy (CIT). We have previously published that with ibrutinib, a first-in-class oral inhibitor of Bruton's tyrosine kinase and a standard of care treatment (tx) for R/R MCL, median PFS exceeded 2 years (yrs) when used at first relapse (Rule S, et al. Haematologica. 2018;104:e211-e214). Here we present an updated pooled analysis with 15 months (mos) of additional follow-up, and for the first time, a comparison of outcomes with ibrutinib versus the prior regimen. Methods Patients (pts) enrolled in SPARK (MCL2001; NCT01599949), RAY (MCL3001; NCT01646021), and PCYC-1104 (NCT01236391…
Preparation of pH sensitive poly(vinilydenefluoride) porous membranes by grafting of acrylic acid assisted by supercritical carbon dioxide
2012
Free radical grafting of acrylic acid (AA) on poly(vinilydenefluoride) (PVDF) porous membranes was studied at 65°C using supercritical carbon dioxide (scCO 2) as a solvent and delivery agent. The process was initiated by the thermal decomposition of benzoylperoxide (BPO). Spectroscopic analyses confirmed the presence of poly(AA) chains linked to treated membranes. The mass fraction of grafted AA increased with grafting time and BPO concentration while it decreased when the density of the fluid phase was enhanced. A not-monotonic trend was obtained when the effect of the initial AA concentration was studied. The grafting process was accompanied by a reduction of the crystallinity of the PVDF…
Quantitative structure-property relationships approach of aroma compounds behaviour in polysaccharide gels
2010
International audience; Pectin and carrageenan are common used thickeners in fat free foods. The aim of this work was to study separately and to compare their respective effects on the aroma release, in order to investigate the nature of involved interactions. In this way, we studied the influence of the chemical structure of 13 aroma compounds on retention/release equilibrium between vapour phase and gels using QSPR tools. Six descriptors are involved in the best obtained QSPR equations, and three of them appeared to play a critical role in the behaviour of aroma compound. Our results put forward the role of polar effects on the retention of odorant molecules in both iota-carrageenan and p…
Impact on flavour release of the structure of composite gels containing polysaccharides: Example of the fruit préparations
2006
The main objective of this study was to understand the respective rôle of the structure of a food product and of the physicochemical interactions on flavour release. For that purpose, fruit préparations hâve been chosen as model matrices. Those matrices contain a polysaccharide as gelling agent, a cross-linked waxy corn starch (1.4%), a high sucrose content (35%), an acidic buffer and a strawberry aroma (17 molécules). Four matrices were developed by modifying either the composition or the concentration in gelling agent: two matrices of similar texture containing either LM pectin or carrageenan, and two carrageenan based matrices with différent gelled structures. In a first step; two comple…