The Q-D algorithm for transforming series expansions into a corresponding continued fraction: an extension to cope with zero coefficients

An algorithm for deriving a continued fraction that corresponds to two series expansions simultaneously, when there are zero coefficients in one or both series, is given. It is based on using the Q-D algorithm to derive the corresponding fraction for two related series, and then transforming it into the required continued fraction. Two examples are given. (C) 2003 Elsevier B.V. All rights reserved.

Zeros of Gegenbauer and Hermite polynomials and connection coefficients

In this paper, sharp upper limit for the zeros of the ultraspherical polynomials are obtained via a result of Obrechkoff and certain explicit connection coefficients for these polynomials. As a consequence, sharp bounds for the zeros of the Hermite polynomials are obtained.

The hierarchical model of branch planning with random coefficients

We consider the management branch model where the random resources of the subsystem are given by the exponential distributions. The determinate equivalent is a block structure problem of quadratic programming. It is solved effectively by means of the decomposition method, which is based on iterative aggregation. The aggregation problem of the upper level is resolved analytically. This overcomes all difficulties concerning the large dimension of the main problem.

Osmotic dehydration of apples in sugar/salt solutions: Concentration profiles and effective diffusion coefficients

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Friction factors, convective heat transfer coefficients and the Colburn analogy for industrial sugarcane juices

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Effective diffusion coefficients behavior in osmotic dehydration of apple slices considering shrinking and local concentration dependence

The mass transfer during osmotic dehydration of apple slices immersed in 40, 50 and 60% (w/w) aqueous sucrose solutions was investigated to evaluate the influence of solution concentration on diffusivities. In the mathematical model, the diffusion coefficients were functions of the local water and sucrose concentration. The mass transfer equations were, simultaneously, solved for water and sucrose using an implicit numerical method. Material coordinates following the shrinkage of the solid were used. The predicted concentration profiles were integrated and compared to experimental data, showing a reasonable agreement with the measured data. on average, the effective diffusion coefficients for water and sucrose decreased as the osmotic solution concentration increased; that is the behavior of the binary coefficients in water-sucrose solutions. However, the diffusivities expressed as a function of the local concentration in the slices varied between the treatments. Water diffusion coefficients showed a remarkable variation throughout the slice and unusual behavior, which was associated to the cellular structure changes observed in tissue immersed in osmotic solutions. Cell structure changes occurred in different ways: moderate plasmolysis at 40%, accentuated plasmolysis at 50% and generalized damage of the cells at 60%. Intact vacuoles were observed after a long time of exposure (30 h) to 40 and 50% solutions. Effects of the concentration on tissue changes make it difficult to generalize the behavior of diffusion coefficients.

Loss in tocopherols and oxidative stability during the frying of frozen cassava chips

The present study was aimed at verifying tocopherols losses and oxidative stability changes in vegetable oils used in discontinuous frying. The frying of frozen cassava chips was carried out in a household electric frying pan, where the oil was heated to a temperature of 180 degrees C for 25 hours, with fresh oil replacement. The results obtained from the analytical determinations were submitted to variance analysis, in a factorial scheme, using a completely randomized design, making it possible to determine the influence of the type of oil and frying times on changes in the oil. The data show that the smallest changes occur in palm oil, which is more saturated. For sunflower and cottonseed oils, which are more unsaturated, there was a clear decrease in both tocopherol concentration and oxidative stability.

Efeito do pré-tratamento osmótico com sacarose e cloreto de sódio sobre a secagem convectiva de abóbora

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

LOSS of EXPONENTIAL STABILITY FOR A THERMOELASTIC SYSTEM WITH MEMORY

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Fluoxetine Inhibits Inflammatory Response and Bone Loss in a Rat Model of Ligature-Induced Periodontitis

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Influence of different durations of estrogen deficiency on alveolar bone loss in rats

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Evaluation of two morphometric methods of bone loss percentages caused by periodontitis in rats in different locations

Objective: The present study evaluated morphometrically bone loss percentages in experimental periodontitis in rats, comparing different locations (lingual mandible, palatal maxilla and buccal maxilla) and two evaluation methods (distance and area methods). Material and Methods: Ligatures were placed around the maxillary right second molar and around the mandibular right first molar in 14 female Wistar rats. The contralateral molars served as intragroup control. After 4 weeks, the rats were sacrificed and their mandible and maxilla were removed. The specimens were dissected and stained with methylene blue dye. Bone loss was evaluated by two different methods on the surfaces of the defleshed jaw. In the first method, the distance from the cementoenamel junction (CEJ) to the alveolar bone crest was measured in the roots of teeth associated with ligature. In the second method, the area of bone loss was determined using the alveolar tissue bone, CEJ and the proximal region of roots associated with the ligature as reference. The data were converted to bone loss percentages caused by ligature: (ligated - unligated) x 100/ligated. Results: When comparing the distance and area methods, no statistically significant difference was observed (p>0.05). Both methodologies indicated that the maxilla presented greater bone loss than the mandible and it was more accentuated on the buccal side than on the palatal side (p<0.05). Conclusions: The findings of this study show that both the area and the distance methods can be used to evaluate bone loss caused by ligature placement in rats, and suggest applying the morphometric methodology to the maxilla on the buccal side.

Loss of superfluidity in a Bose-Einstein condensate via forced resonant oscillations

We predict the loss of superfluidity in a Bose-Einstein condensate in an axially symmetric harmonic trap alone during resonant collective oscillations via a classical dynamical transition. The forced resonant oscillation can be initiated by (a) periodic modulation of the atomic scattering length with a frequency that equals twice the radial trapping frequency or multiples thereof, or by (b) periodic modulation of the radial trapping potential with a frequency that equals the radial trapping frequency or multiples thereof. Suggestion for future experiment is made. (C) 2003 Elsevier B.V. B.V. All rights reserved.

Loss of superfluidity in a Bose-Einstein condensate on an optical lattice via a novel classical phase transition

We predict the loss of superfluidity in a Bose-Einstein condensate (BEC) trapped in a combined optical and axially-symmetric harmonic potentials during a resonant collective excitation initiated by a periodic modulation of the atomic scattering length a, when the modulation frequency equals twice the radial trapping frequency or multiples thereof. This classical dynamical transition is marked by a loss of superfluidity in the BEC and a subsequent destruction of the interference pattern upon free expansion. Suggestion for future experiment is made. (C) 2003 Elsevier B.V. B.V. All rights reserved.