Correction to: Impact of leg bending in the patient-specific computational fluid dynamics of popliteal stenting

Acta Mechanica Sinica - A Correction to this paper has been published: https://doi.org/10.1007/s10409-021-01066-2     

Realization Conditions and the Magnetic Field Dependence of Corner Excitations in the Topological Insulator with Superconducting Coupling on the Triangular Lattice

Journal of Experimental and Theoretical Physics - The studies of the topological properties of systems have recently been extended due to a new concept of higher-order topological insulators and...     

Effect of Plasmon Resonance of Silver Nanoparticles on the Fluorescent Properties of Doxycycline

Journal of Analytical Chemistry - Silver nanoparticles modified with Eu3+ ions increase the intensity of the fluorescence signal by a factor of 125 in an analytical system containing doxycycline as...     

Composition and Antifungal Activity of Lipids from Seeds of Atriplex tatarica

Chemistry of Natural Compounds -     

Portable single-sided NMR measurements at variable temperatures: Implementation of a thermo-controlled device and application to the heating of bread dough

A temperature control unit was implemented to vary the temperature of samples studied on a commercial Mobile Universal Surface Explorer nuclear magnetic resonance (MOUSE-NMR) apparatus. The device was miniaturized to fit the maximum MOUSE sampling depth (25 mm). It was constituted by a sample holder sandwiched between two heat exchangers placed below and above the sample. Air was chosen as the fluid to control the temperature at the bottom of the sample, at the interface between the NMR probe and the sample holder, in order to gain space. The upper surface of the sample was regulated by the circulation of water inside a second heat exchanger placed above the sample holder. The feasibility of using such a device was demonstrated first on pure water and then on several samples of bread dough with different water contents. For this, T1 relaxation times were measured at various temperatures and depths and were then compared with those acquired with a conventional compact closed-magnet spectrometer. Discussion of results was based on biochemical transformations in bread dough (starch gelatinization and gluten heat denaturation). It was demonstrated that, within a certain water level range, and because of the low magnetic field strength of the MOUSE, a linear relationship could be established between T1 relaxation times and the local temperature in the dough sample.     

Multiferroics and Beyond: Electric Properties of Different Magnetic Textures

Journal of Experimental and Theoretical Physics - This article presents a survey of many nontrivial effects connected with the coupling of electric and magnetic degrees of freedom in...