Design optimisation of ring elements for broadband reflectarray antennas

Plane wave scattering from a flat surface consisting of two periodic arrays of ring elements printed on a grounded dielectric sheet is investigated. It is shown that the reflection phase variation as a function of ring diameter is controlled by the difference in the centre resonant frequency of the two arrays. Simulated and measured results at X-band demonstrate that this parameter can be used to reduce the gradient and improve the linearity of the reflection phase versus ring size slope. These are necessary conditions for the re-radiating elements to maximise the bandwidth of a microstrip reflectarray antenna. The scattering properties of a conventional dual resonant multilayer structure and an array of concentric rings printed on a metal backed dielectric substrate are compared and the trade-off in performance is discussed.

Implementation of a novel credit based SCFQ scheduler for Broadband Wireless Access

A novel tag computation circuit for a credit based Self-Clocked Fair Queuing (SCFQ) Scheduler is presented. The scheduler combines Weighted Fair Queuing (WFQ) with a credit based bandwidth reallocation scheme. The proposed architecture is able to reallocate bandwidth on the fly if particular links suffer from channel quality degradation .The hardware architecture is parallel and pipelined enabling an aggregated throughput rate of 180 million tag computations per second. The throughput performance is ideal for Broadband Wireless Access applications, allowing room for relatively complex computations in QoS aware adaptive scheduling. The high-level system break-down is described and synthesis results for Altera Stratix II FPGA technology are presented.

Sensory-specific satiety and flavor amplification of foods

The effect of flavor amplification on sensory-specfic satiety was investigated. Nineteen young adults (mean age = 25 years) and 19 elderly adults (mean age = 72 years) rated the sensory properties of six foods, and were then asked to consume normal-flavored or flavor-amplified strawberry yogurt until comfortably full. The participants then re-rated the sensory properties of the six foods. There were no cl differences in the amount of yogurt consumed in either age group. Moreover flavor-fortifying the yogurt had no effect on the amount consumed in either age group. The consumption of both yogurts caused a reduction in rated pleasantness of the yogurt among young adults, but no change in the rated pleasantness of the uneaten foods. However, the elderly did not show a decrease in the rated pleasantness of any of the foods contained in the taste trays This study indicates that sensations of sensory-specific satiety were significantly reduced in the elderly, and these sensations were not induced by the addition of strawberry flavor to the yogurt.