Product Integration Rules at Clenshaw-Curtis and Related Points: A Robust Implementation

Product integration rules generalizing the Fej?r, Clenshaw-Curtis,and Filippi quadrature rules respectively are derived for integralswith trigonometric and hyperbolic weight factors. The Chebyshevmoments of the weight functions are found to be given by well-conditionedexpressions, in terms of hypergeometric functions ₀F₁. An a priori error estimator is discussed which is shown bothto avoid wasteful invocation of the integration rule and toincrease significantly the robustness of the automatic quadratureprocedure. Then, specializing to extended Clenshaw-Curtis (ECC) rules,three types of a posteriori error estimates are considered andthe existence of a great risk of their failure is demonstratedby large scale validation tests. An empirical error estimator,superseding them for slowly varying integrands, is found toresult in a spectacular increase in the output reliability. Finally, enhancements in the control of the interval subdivisionstrategy aiming at increasing code robustness is discussed.Comparison with the code DQAWO of QUADPACK, with about a hundredthousand solved integrals, is illustrative of the increasedrobustness and error estimate reliability of our computer codeimplementation of the ECC rules.     

Determination of Uranium in Natural Waters by Solid Phase Spectrometry

Abstract

A microdetermination method (at the μg1^?1 level) for uranium has been developed, based on Solid-Phase Spectrophotometry (SPS). The uranium reacts with pyridylazo-resorcinol in the presence of fluoride to form a 1:1:1 red ternary complex, which is fixed on an anion-exchange resin. The resin absorbance is measured directly, and allows the determination of uranium in the range of 1–10μg1^?1, with an RSD of 4%. The method has been applied to the determination of U(VI) in natural waters from wells located near the deposits of industrial wastes from a uranium mineral plant in Andujar (Spain).     

Decomposition of biospeckle images in temporary spectral bands

We present a method of analysis of images of dynamic speckle based on the filtering in frequency bands of the temporary history of each pixel. Butterworth filters are applied to the temporary evolution, and different images are constructed showing the energy in each frequency band. Different degrees of activity of the sample in study, presumably attributed to different origins, are found. The method is exemplified with images of bruising damage in fruits and of biological activity in germinating corn seeds. It is found that the activity in the bruised region of an apple differs from the activity of healthy regions in a certain characteristic frequency range. The activity of the embryo can also be distinguished from that of the endosperm in corn seeds during germination.     

Thermodynamic Complexation of Dopamine with Zinc(II) in Media with Different Dielectric Constants

The complexation of zinc(II) with dopamine has been investigated by spectrophotometric measurements in mixed solvent system at an ionic strength of 0.2 mol•dm－3 sodium chloride, employed at at (15±0.1), (25±0.1), (35±0.1) ℃ at inin a pH range of ca. 6 to ca. 7 with a high ratio of ligand to metal. The effect of solvent systems on protonation and complexation are was was discussed. Linear relationships are werewere observed by plotting lg K versus 1/D, where K and D show stability and dielectric constants, respectively.     

Colour Changes During Ripening of High Pressure Treated Hard Caprine Cheese

High hydrostatic pressure (HHP) treatment of cheese intended to accelerate ripening. Along with increased proteolysis, some other parameters were affected, colour being one of them. Right after HHP and at the end of ripening time, Hunterlab colour parameters were very similar in both control and cheese treated at 400 MPa, but during ripening they evolved in a different way. HHP-treated cheese had lower lightness and higher chroma values than control cheese and both characteristics were unexpectedly associated to higher moisture values. Those differences are attributed to changes in cheese microstructure.     

Lattice Boltzmann simulation of natural convection in nanofluid-filled 2D long enclosures at presence of magnetic field

In this paper, the effects of a magnetic field on natural convection flow in filled long enclosures with Cu/water nanofluid have been analyzed by lattice Boltzmann method. This study has been carried out for the pertinent parameters in the following ranges: the Rayleigh number of base fluid, Ra = 10³–10⁵, the volumetric fraction of nanoparticles between 0 and 6 %, the aspect ratio of the enclosure between A = 0.5 and 2. The Hartmann number has been varied from Ha = 0 to 90 with interval 30 while the magnetic field is considered at inclination angles of θ = 0°, 30°, 60° and 90°. Results show that the heat transfer decreases by the increment of Hartmann number for various Rayleigh numbers and the aspect ratios. Heat transfer decreases with the growth of the aspect ratio but this growth causes the effect of the nanoparticles to increase. The magnetic field augments the effect of the nanoparticles at high Rayleigh numbers (Ra = 10⁵). The effect of the nanoparticles rises for high Hartmann numbers when the aspect ratio increases. The rise in the magnetic field inclination improves heat transfer at aspect ratio of A = 0.5.     

Detection of orange juice dilution by canonical correlation analysis

Canonical correlation analysis is used to detect orange juice dilutions masked by addition of citric acid and sugars. The values of 28 analytical characteristics (experimental variables) were determined in 105 pure orange juices, and canonical correlation analysis was applied to two groups of experimental variables (citric acid, sucrose, glucose, and fructose versus the other variables). The first pair of canonical correlation variables (one from each group) showed a correlation coefficient of 0.966. By dividing the whole set of 105 juices into reference sets (to compute predictive equations) and test sets (to check the efficiency of the equations), dilutions of 10, 20, and 30% were detected in, respectively, 28, 62, and 91% of the juices from the test sets.