Hasil untuk "Technology"

C. Brabec

A. Feenberg

M. Earl

E. Perry

Mark Doms, T. Dunne, Kenneth R. Troske

J. Dowling, G. Milburn

We are currently in the midst of a second quantum revolution The first quantum revolution gave us new rules that govern physical reality. The second quantum revolution will take these rules and use them to develop new technologies. In this review we discuss the principles upon which quantum technology is based and the tools required to develop it. We discuss a number of examples of research programs that could deliver quantum technologies in coming decades including: quantum information technology, quantum electromechanical systems, coherent quantum electronics, quantum optics and coherent matter technology.

Richard P. Wildes

K. Pahlavan, Xinrong Li, Juha-Pekka Mäkelä

This article presents an overview of the technical aspects of the existing technologies for wireless indoor location systems. The two major challenges for accurate location finding in indoor areas are the complexity of radio propagation and the ad hoc nature of the deployed infrastructure in these areas. Because of these difficulties a variety of signaling techniques, overall system architectures, and location finding algorithms are emerging for this application. This article provides a fundamental understanding of the issues related to indoor geolocation science that are needed for design and performance evaluation of emerging indoor geolocation systems.

M. Turner, B. Kitchenham, P. Brereton et al.

J. Zhu, Xuejun Pan

B. Geffroy, P. L. Roy, C. Prat

R. Langlois

J. Wajcman

Venkateshviswanath, D. DavisFred

Marianna Makri, M. Hitt, Peter J. Lane

Chien-Hsin Lin, Hsin-Yu Shih, P. Sher

L. F. Silva, A. Öchsner, R. Adams

E. Turban

A. Bosmans, I. Vanderreydt, D. Geysen et al.

S. Khalajian, N. Mooraki, M. Honarvar et al.

This research investigates the lactic fermentation process of sugar beet (Beta vulgaris L.) puree with the aim of creating a functional probiotic product. The focus is on optimizing fermentation conditions to enhance health benefits, thereby serving as a functional ingredient for various applications within the food industry. The lactic fermentation process utilized two strains, Lactobacillus plantarum and Lactobacillus casei, which were evaluated at different concentrations in both single (phase A) and mixed (phase B) applications. Critical parameters analyzed included fermentation duration, corn steep liquor (CSL), whey and glucose syrup, with a focus on their impacts on betaine levels, probiotic viability, antioxidant capacity, pectin content, sugar, lactic acid, and acetic acid. Through response surface methodology, optimal conditions were determined: For the A - L. casei sample, the optimal conditions included 4.78 % inoculation, 9.64 % syrup, and 1 % whey, with a fermentation period of 39.96 h. Under these conditions, the process yielded 1.833 mg/mL betaine and exhibited an antioxidant activity of 491.5 µm. The A - L. plantarum sample exhibited 5 % inoculation under similar conditions, yielding 1.863 mg/mL of betaine and an antioxidant activity of 475.71 µm. In the mixed B sample, the optimal conditions were identified as 5 % inoculation with a combination of 34.76 % L. plantarum and 25 % L. casei. Under these conditions, 1.38 mg/mL of betaine was produced after 67.76 h. These optimized samples hold significant potential as ingredients for the development of functional food products.