Impact of composition and aeration on the migration of TAGs in sandwich type confectionery products.

A sandwich type confectionery product is made with a soft filling and a chocolate coating. The fats used for these two parts are generally different to provide specific organoleptic sensations. Thus, their compositions, in terms of the triacylglycerols (TAGs) profile, are different.

[Biomechanics of lower molar mesialization on mini-screws in multi-vestibular technique].

Introduction: Molar protraction can be used in several clinical situations. It provides a real service to the patient, when it makes it possible to replace an implant, for example, or in case of a very damaged molar compared to the patient’s age.

Material And Method: In this article, the authors describe the different molar mesialization systems in the vestibular multi-attachment technique, outlining the biomechanics of each.

Avalanches of coalescence events and local extensional flows--stabilisation or destabilisation due to surfactant.

From two-drop collision experiments, it is known that local extensional flow favors coalescence. Recently, Bremond et al. used microfluidic methods to evidence this point.

Design and performance of a high pressure insert for use in a standard magic angle spinning NMR probe.

In this paper we describe the construction and performance of high pressure magic angle inserts made from the polymer PEEK. The inserts were designed to fit inside standard commercial 7 mm magic angle spinning rotors and spin at the maximum frequency of the probe. The sample volume of the inserts was 100 microL.