A study was undertaken to determine whether different concentrations of ordnance gelatine, water types, temperatures and curing times would have an effect on projectile penetration of a gelatine tissue surrogate. Both Federal Bureau of Investigation (FBI) and North Atlantic Treaty Organization (NATO) specified gelatines were compared against the FBI calibration standard. 10% w/w and 20% w/w concentrations of gelatine with Bloom numbers of 250 and 285 were prepared and cured at variable temperatures (3-20°C) for 21 hours-3 weeks. Each block was shot on four occasions on the same range using steel calibre 4.5 mm BBs fired from a Daisy(®) air rifle at the required standard velocity of 180 ± 4.5 m/s, to ascertain the mean penetration depth. The results showed no significant difference in mean penetration depth using the three different water types (p > 0.05). Temperature changes and curing times did affect penetration depth. At 10°C, mean penetration depth with 20% gelatine 285 Bloom for the two water types tested was 49.7 ± 1.5 mm after 21 h curing time, whereas the same formulation at 20°C using two different water types was 79.1 ± 2.1 mm after 100 h curing time (p < 0.001). Neither of the NATO 20% concentrations of gelatine at 10°C or a 20% concentration of 285 Bloom gelatine at 10°C met the same calibration standard as the FBI recommended 10% formulation at 4°C. A 20% concentration of 285 Bloom at 20°C met the same calibration/penetration criteria as a 10% concentration of 250 Bloom at 4 °C after 100 h of curing, therefore matching the FBI calibration standard for a soft tissue simulant for wound ballistics research. These results demonstrate significant variability in simulant properties. Failure to standardise ballistic simulants may invalidate experimental results.
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Sci Rep
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Department of Biology, United Arab Emirates University, Al Ain 15551, United Arab Emirates; Department of Science, The Natural History Museum, Cromwell Road, South Kensington, London SW75BD, UK.
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College of Earth and Environmental Sciences, Lanzhou University, Lanzhou 730000, China.
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4Division of Food and Nutrition, Chonnam National University, Gwangju, Republic of Korea; email:
Tea () is one of the most popular nonalcoholic beverages in the world, second only to water. Six main types of teas are produced globally: green, white, black, oolong, yellow, and Pu-erh. Each type has a distinctive taste, quality, and cultural significance.
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