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Rheological Models of Blood: Sensitivity Analysis and Benchmark Simulations
Danuta Szeliga,Piotr Macioł,Krzysztof Banas,Magdalena Kopernik,Maciej Pietrzyk 한국소성가공학회 2010 기타자료 Vol.2010 No.6
Modeling of blood flow with respect to rheological parameters of the blood is the objective of this paper. Casson type equation was selected as a blood model and the blood flow was analyzed based on Backward Facing Step benchmark. The simulations were performed using ADINA-CFD finite element code. Three output parameters were selected, which characterize the accuracy of flow simulation. Sensitivity analysis of the results with Morris Design method was performed to identify rheological parameters and the model output, which control the blood flow to significant extent. The paper is the part of the work on identification of parameters controlling process of clotting.
Mateusz Barczewski,Danuta Matykiewicz,Jacek Andrzejewski 한국고분자학회 2015 Macromolecular Research Vol.23 No.9
This paper presents a study of the effect of heterogeneous nucleation on isotactic polypropylene-polyoxymethylene (iPP-POM) blends properties and miscibility. Polyoxymethylene have been blended with polypropylene matrix in three different amounts: 25, 50, and 75 wt% with and without sorbitol based nucleating agent. Thermal and mechanical properties of blends have been investigated by differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), dynamic mechanic thermal analysis (DMTA), static tensile test as well as rheological analysis. The structure of the blends was investigated using Scanning Electron Microscopy (SEM) and polarized optical microscopy (PM). Rheological analysis confirmed that the iPP-POM blends are partially miscible in a molten state.
The possibility of using boiler slag as coarse aggregate in high strength concrete
Piotr Smarzewski,Danuta Barnat-Hunek,Walery Jezierski 대한토목학회 2018 KSCE JOURNAL OF CIVIL ENGINEERING Vol.22 No.5
The paper presents the results of the compressive strength, splitting tensile strength, flexural tensile strength and elastic modulustesting of high strength concrete at 28 and 56 days of maturation, depending on two factors: the portion of 2/16 mm fraction gravelaggregate and the portion of 2/16 mm fraction boiler slag. The analysis and conclusions were justified by the results of laboratoryexperiments and developed mathematical models describing the dependence of the selected characteristics of the material obtainedfrom the compound composition - the portion of boiler slag and gravel aggregate in the aggregate mix, as well as the observationresults of the obtained material microstructure.
Interactions between fecal bacteria, bile acids and components of tomato pomace
Krzysztof Dziedzic,Danuta Go´recka,Agnieszka Dro_zd_zyn´ska,Artur Szwengiel,Jan Michniewicz,Jarosław Walkowiak 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.3
The tomato pomace obtained during processingas a residue of tomato processing from large industry. Theinteractions between tomato pomace and fecal bacteria,bile acids during in vitro digestion were studied. Digestionwas carried out by using bioreactor in anaerobic conditions. Tomato pomace can significantly affect the count of fecalbacteria and the solubility of bile acids in in vitro digestiondue to bonding ability of their proteins/peptides. Theavailability and use of bile acids does not only depend onthe interactions between bile acids and bacteria, but alsothe interactions of bile acids with digested food components. Tomato pomace characterized high dietary fibercontent and its fractions: 17.64–21.53% for cellulose and13.48–18.63% for lignin. Given our results we supposedthat fecal bacteria can use primary bile acids, as theirsource of energy in an environment where carbon availabilityis limited.
Effect of Fiber Hybridization on Durability Related Properties of Ultra-High Performance Concrete
Piotr Smarzewski,Danuta Barnat-Hunek 한국콘크리트학회 2017 International Journal of Concrete Structures and M Vol.11 No.2
The purpose of the paper is to determine the influence of two widely used steel fibers and polypropylene fibers on the sulphate crystallization resistance, freeze–thaw resistance and surface wettability of ultra-high performance concrete (UHPC). Tests were carried out on cubes and cylinders of plain UHPC and fiber reinforced UHPC with varying contents ranging from 0.25 to 1% steel fibers and/or polypropylene fibers. Extensive data from the salt resistance test, frost resistance test, dynamic modulus of elasticity test before and after freezing-thawing, as well as the contact angle test were recorded and analyzed. Fiber hybridization relatively increased the resistance to salt crystallization and freeze–thaw resistance of UHPC in comparison with a single type of fiber in UHPC at the same fiber volume fraction. The experimental results indicate that hybrid fibers can significantly improve the adhesion properties and reduce the wettability of the UHPC surface.
Predictive Modelling of Lactobacillus casei KN291 Survival in Fermented Soy Beverage
Zielińska Dorota,Kołożyn-Krajewska Danuta,Goryl Antoni,Ilona Motyl 한국미생물학회 2014 The journal of microbiology Vol.52 No.2
The aim of the study was to construct and verify predictivegrowth and survival models of a potentially probiotic bacteriain fermented soy beverage. The research material includednatural soy beverage (Polgrunt, Poland) and the strainof lactic acid bacteria (LAB) – Lactobacillus casei KN291. To construct predictive models for the growth and survivalof L. casei KN291 bacteria in the fermented soy beveragewe design an experiment which allowed the collection ofCFU data. Fermented soy beverage samples were stored atvarious temperature conditions (5, 10, 15, and 20°C) for 28days. On the basis of obtained data concerning the survivalof L. casei KN291 bacteria in soy beverage at different temperatureand time conditions, two non-linear models (r2=0.68–0.93) and two surface models (r2=0.76–0.79) were constructed;these models described the behaviour of the bacteriain the product to a satisfactory extent. Verification of the surfacemodels was carried out utilizing the validation data - at7°C during 28 days. It was found that applied models werewell fitted and charged with small systematic errors, whichis evidenced by accuracy factor - Af, bias factor - Bf and meansquared error - MSE. The constructed microbiological growthand survival models of L. casei KN291 in fermented soybeverage enable the estimation of products shelf life period,which in this case is defined by the requirement for the levelof the bacteria to be above 106 CFU/cm3. The constructedmodels may be useful as a tool for the manufacture of probioticfoods to estimate of their shelf life period.
Dagmara Chmielewska,Małgorzata Siwek,Danuta Wawszczak,Marek Henczka,Bożena Sartowska,Wojciech Starosta,Jakub Dudek 한국공업화학회 2018 Journal of Industrial and Engineering Chemistry Vol.67 No.-
This study presents a novel complete solution starting with a synthesis of silica modified with potassium-nickel hexacyanoferrate and ethanolamine (SiEA-KNiFe) sorbent through radiocesium sorption in different process configurations and moving on to the vitrification of the spent sorbent, using the sol–gel method. The experimental data for deionized water solution, as well as seawater solution, correlates strongly with the Langmuir isotherm model. Moreover, the study also presents a method for spent sorbent solidification in the glass matrix. The cesium leaching test confirmed that spent sorbent can be stably bound in the glass matrix after radionuclide removal.
Relationship between sensory attributes and volatile compounds of polish dry-cured loin
Ewa Gorska,Katarzyna Nowicka,Danuta Jaworska,Wieslaw Przybylski,Krzysztof Tambor 아세아·태평양축산학회 2017 Animal Bioscience Vol.30 No.5
Objective: The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. Methods: The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). For sensory assessment, the quantitative descriptive analysis (QDA) method was used. Results: A total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively). The dominant compounds were: aromatic hydrocarbon (toluene); alkanes (hexane, heptane, and 2,2,4-trimethylpentane); aldehyde (hexanal); alcohol (2-furanmethanol); ketone (3-hydroxy-2-butanone); phenol (guaiacol); and terpenes (eucalyptol, cymene, γ-terpinen, and limonene). Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices. Conclusion: The analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production.