Parametrix for the localization of the Bergman metric on strictly pseudoconvex domains

We give the parameter version of a localization theorem for the Bergman metric near the boundary points of strictly pseudoconvex domains. The approximation theorem for square integrable holomorphic functions on such domains in the spirit of Graham-Kerzman is proved in the hereby paper, as well.     

Effect of poly (ethylene glycol) coating on the magnetic and thermal properties of biocompatible magnetic liquids

The aim of this study was to investigate the influence of poly(ethylene glycol) surface-active coating on the magnetic and thermal properties of biocompatible magnetic liquids. The data were analyzed using the high-temperature approximation model taking into account polydispersity of a system. Heating ability of the PEG-stabilized magnetic fluids was determined by the calorimetric measurement of specific absorption rate (SAR) at a frequency of 750 kHz and a magnetic field of 0-2 kA/m. MF-Oleate/PEG heating properties were found to be comparable to the ones of MF-Oleate. The PEG shell thus does not seem to effect the thermal characteristics and SAR values and might make the magnetic fluid useful for application in hyperthermia treatment.     

Gain–loss asymmetry for emerging stock markets

Stock indexes for some European emerging markets are analyzed using an investment-horizon approach. Austrian ATX index and Dow Jones have been studied and compared with several emerging European markets. The optimal investment horizons are plotted as a function of an absolute return value. Gain–loss asymmetry, originally found for American DJIA index, is observed for all analyzed data. It is shown, that this asymmetry has different character for emerging and for established markets. For established markets, gain curve lies typically above loss curve, whereas in the case of emerging markets the situation is just the opposite. We propose a measure quantifying the gain–loss asymmetry that clearly exhibits a difference between emerging and established markets.     

Densitometric and Videodensitometric TLC Determination of Timolol and Betaxolol in Ophthalmic Solutions

JPC – Journal of Planar Chromatography – Modern TLC - A new, accurate, rapid TLC method has been established for determination of timolol maleate (Timohexal 0.1%, Timoptic 0.25%) and...     

Master equation — The information gain minimum approximation

Approximate time-dependent solutions of a master equation having unique stationary solution can be obtained by minimizing the information gain functional subject to constraints for mean values of a number of chosen observables. We study mathematical properties of such an approximation. We find the region of applicability, prove that the approximate solutions are globally asymptotically stable, and show how the approximation is related to some exact integrodifferential equation governing the time evolution of the mean values of the chosen observables.     

Catalytic Light-Triggered Reduction Promoted by a Dithienylethene Derivative

A pyridinium substituted dithienylethene derivative was used for the first time as an efficient photoreducing agent of two different substrates. This reaction exhibits high catalytic yields due to the continuous regeneration of the initial state of the photochromic molecule.     

Low-Carbohydrate,High-Protein,and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical,Sensory, and Spectroscopic Properties

Background: This study aimed to determine the effect of poppy seed flour (PF) on the physicochemical and spectroscopic properties of low-carbohydrate, high-protein, and gluten-free bread. Methods: The changes at the molecular level were assessed in bread using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). Bread prepared with buckwheat, flaxseed, and pea protein was enriched with PF at a concentration of 5–15%. Results: The results showed that the pasting parameters of dough supplemented with PF were significantly decreased compared to the control sample. The obtained bread samples were characterized by good quality and had 14.6% of carbohydrate, 16.3% of protein, 10.2% of fiber, and 4.0% of fat, with a caloric value of 177 kcal/100 g. The addition of PF had little influence on crumb mechanical properties. The ATR-FTIR analyses revealed spectral changes in the region related to protein and carbohydrate structures, as well as changes in band intensity characteristic of α-1,4-glycoside and α-1,6-glycoside bonds. The analyses showed that the main starch skeleton remained clearly visible. Conclusions: PF up to 10% can be potentially applied as a functional ingredient in the production of bread based on buckwheat and linseed flour. Such low-carbohydrate bread can be particularly useful to diabetics.