For high-power piezoelectric devices, nonlinear vibrations and related increases in temperature are critical problems produced by large internal stress and strain. Such nonlinear vibrations have been studied by some researchers; however, the related increase in temperature has not been taken into consideration, because it is a complicated phenomenon. In this study, the mechanism underlying the interaction between nonlinear vibration and temperature increase in a piezoelectric transducer under high-power conditions was clarified. For this purpose, cubic terms of the mechanical strain, the nonlinear transfer matrix method, and the heat conduction equation were combined. Additionally, it is necessary to utilize the distributed parameter model because the temperature increase is not uniform. The calculation results obtained using the measured temperature dependence of material constants verified that the temperature increase significantly degrades the piezoelectric vibration. It is expected that the proposed model will prove indispensable in the development of piezoelectric materials for high-power piezoelectric devices.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/j.ultras.2018.10.014 | DOI Listing |
Front Immunol
January 2025
Division of Infectious Diseases, Department of Internal Medicine, State Key Laboratory of Complex Severe and Rare Disease, Peking Union Medical College Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China.
Objective: This study aims to evaluate the diagnostic accuracy of a (MTB)-specific triple-color FluoroSpot assay (IFN-γ/IL-2/TNF-α) in the differentiation of tuberculosis (TB) infection status in febrile patients.
Method: Febrile patients with suspected active TB (ATB) were consecutively enrolled. The frequencies and proportions of MTB-specific T cells secreting IFN-γ, IL-2, and TNF-α were detected at the single-cell level by triple-color FluoroSpot assay.
Front Immunol
January 2025
Department of Pathology, Microbiology & Immunology, New York Medical College, Valhalla, NY, United States.
Rationale: Approximately 32 million people in the United States suffer from food allergies. Some food groups, such as legumes - peanuts, tree nuts, fish, and shellfish, have a high risk of cross-reactivity. However, the murine model of multiple food group cross-reactivity is limited.
View Article and Find Full Text PDFFront Immunol
January 2025
Department of Rheumatology & Allergology, Japanese Red Cross Medical Center, Tokyo, Japan.
Patients with A20 haploinsufficiency (HA20) presenting with central nervous system (CNS) symptoms are rare, and available reports are limited. Here, we describe a patient with HA20, previously followed up as Behçet disease, who presented with CNS symptoms in adulthood. A 38-year-old Japanese male who had been followed up for incomplete Behçet disease at another hospital since 28 years of age presented to our hospital with acute-onset diplopia and persistent hiccups that were severe enough to cause vomiting.
View Article and Find Full Text PDFIJID Reg
March 2025
Laboratory of Respiratory Viruses, Exanthematous and Enteroviruses and Viral Emergencies, Oswaldo Cruz Institute, Rio de Janeiro, Brazil.
Unlabelled: The SARS-CoV-2 JN.1 lineage emerged in late 2023 and quickly replaced the XBB lineages, becoming the predominant Omicron variant worldwide in 2024. We estimate the epidemiologic impact of this SARS-CoV-2 lineage replacement in Brazil and we further assessed the cross-reactive neutralizing antibody (NAb) responses in a cohort of convalescent Brazilian patients infected during 2023.
View Article and Find Full Text PDFFront Nutr
January 2025
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.
Introduction: Frozen pork can reduce the quality of the meat and alter the digestibility and bioavailability of meat proteins in the human body. In this study, we investigated the changes in the basic composition during frozen storage and their effects on the structural properties of digestion products after protein digestion.
Methods: The impacts of frozen storage at different temperatures (-8, -18, -25, and -40°C) and for different times (1, 3, 6, 9, and 12 months) on the basic components and digestive characteristics of pork were evaluated.
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!