In the descriptive analysis, eight trained panelists developed and evaluated 18 sensory attributes. In the consumer test, Compound Library price 360 consumers were recruited for testing based on age and gender. Preference maps were obtained to observe relationships between descriptive data and consumer acceptability. Sensory attributes and consumer acceptability differed significantly among the beverages. Sweet, sour, and fruit flavors seemed to be drivers of liking, bitter, red

ginseng, and reishi mushroom flavors, the drivers of disliking. Consumers tended to give higher overall acceptability scores to beverages when presented with product information than without information. There were marked differences in overall acceptability according to age and gender.”
“In this study, we examined the growth of a spherical bubble in a limited amount of liquid by using a finite-element-based numerical simulation method. The bubble growth was assumed to be controlled by both momentum and mass transfer. A truncated power-law constitutive equation was used to describe the rheology of the melt. 17DMAG research buy The gas inside the bubble followed the ideal gas law. The gas concentration at the bubble surface obeyed Henry’s law. A computer code

was programmed to solve the equations with the Galerkin method. A backward Euler scheme was used to discretize time. Grids were remeshed after each incremental time step to ensure the accuracy of the numerical results. The bubble growth process was simulated with

the code. The numerical results, such as the instantaneous bubble size, gas pressure inside the bubble, and gas concentration profile in the liquid, were predicted. The influences of the liquid volume, initial gas pressure, temperature, and rheology of the melt on bubble growth were also studied. The results of the bubble growth simulation in this study were in satisfactory agreement with others’ work. (C) 2009 Wiley Periodicals, Inc. J Appl Polym Sci 116: 1264-1271, 2010″
“The Mizoribine in vivo Sm(Co,Zr)(7)/alpha-(Fe-Co) nanocomposite permanent magnets are produced by mechanical alloying and subsequent annealing. The soft magnetic phases were introduced by two different processes. In the first process, the crushed as-cast SmCo6.8Zr0.2 powders were blended and milled with different weight percent of fine iron powders (SCZ+Fe) and in the second process, the crushed as-cast (SmCo6.8Zr0.2)(1-x)Fe-x (x=0, 0.1, 0.25, 0.5, 0.75) powders (SCZF) were milled directly. XRD analysis showed that the phase structure of annealed SCZ+Fe are consisted of SmCo7 phase and alpha-(Fe,Co) phase, while the composites of annealed SCZF are composed of alpha-(Fe,Co) and SmCo hard phases that varied with different Fe content. The best energy product of the annealed SCZF and SCZ+Fe are 11.3 MGOe (SCZF-3) and 10 MGOe (SCZ+Fe-1), respectively, resulting from the very strong exchange coupling between the hard phase and the soft phase.