Evaluation of SAR in a homogenous head model for clam-shell type cellular phones

2006 ◽  
Author(s):  
U. Chandupatla ◽  
C. Di Nallo ◽  
T.M. Babij ◽  
L. De Ponce Leon
Keyword(s):  
Head Model ◽  
Cellular Phones ◽  
Clam Shell ◽  
Shell Type

An Approach to Life Prediction of Domestic Gas Furnace Clam Shell Type Heat Exchangers

1980 ◽  
pp. 207-228 ◽  
Author(s):  
Brian Leis ◽  
Allen Hopper ◽  
Nu Ghadiali ◽  
Carl Jaske ◽  
Gene Hulbert
Keyword(s):  
Heat Exchangers ◽  
Life Prediction ◽  
Clam Shell ◽  
Shell Type

A Head Model for the Calculation of SAR and Temperature Rise Induced by Cellular Phones

2008 ◽  
Vol 44 (6) ◽  
pp. 1446-1449 ◽  
Author(s):  
A.O. Rodrigues ◽  
L. Malta ◽  
J.J. Viana ◽  
L.O.C. Rodrigues ◽  
J.A. Ramirez
Keyword(s):  
Temperature Rise ◽  
Head Model ◽  
Cellular Phones

Validation of Cooking Times and Temperatures for Thermal Inactivation of Yersinia pestis Strains KIM5 and CDC-A1122 in Irradiated Ground Beef†

2009 ◽  
Vol 72 (3) ◽  
pp. 564-571 ◽  
Author(s):  
ANNA C. S. PORTO-FETT ◽  
VIJAY K. JUNEJA ◽  
MARK L. TAMPLIN ◽  
JOHN B. LUCHANSKY
Keyword(s):  
Thermal Inactivation ◽  
Ground Beef ◽  
Department Of Agriculture ◽  
Clam Shell ◽  
Open Flame ◽  
Circulating Water ◽  
Shell Type ◽  
D Values ◽  
Cooking Times ◽  
The U.S

Irradiated ground beef samples (ca. 3-g portions with ca. 25% fat) inoculated with Yersina pestis strain KIM5 (ca. 6.7 log CFU/g) were heated in a circulating water bath stabilized at 48.9, 50, 52.5, 55, 57.5, or 60°C (120, 122, 126.5, 131, 135.5, and 140°F, respectively). Average D-values were 192.17, 34.38, 17.11, 3.87, 1.32, and 0.56 min, respectively, with a corresponding z-value of 4.67°C (8.41°F). In related experiments, irradiated ground beef patties (ca. 95 g per patty with ca. 25% fat) were inoculated with Y. pestis strains KIM5 or CDC-A1122 (ca. 6.0 log CFU/g) and cooked on an open-flame gas grill or on a clam-shell type electric grill to internal target temperatures of 48.9, 60, and 71.1°C (120, 140, and 160°F, respectively). For patties cooked on the gas grill, strain KIM5 populations decreased from ca. 6.24 to 4.32, 3.51, and ≤0.7 log CFU/g at 48.9, 60, and 71.1°C, respectively, and strain CDC-A1122 populations decreased to 3.46 log CFU/g at 48.9°C and to ≤0.7 log CFU/g at both 60 and 71.1°C. For patties cooked on the clam-shell grill, strain KIM5 populations decreased from ca. 5.96 to 2.53 log CFU/g at 48.9°C and to ≤0.7 log CFU/g at 60 or 71.1°C, and strain CDC-A1122 populations decreased from ca. 5.98 to ≤0.7 log CFU/g at all three cooking temperatures. These data confirm that cooking ground beef on an open-flame gas grill or on a clam-shell type electric grill to the temperatures and times recommended by the U.S. Department of Agriculture and the U.S. Food and Drug Administration Food Code, appreciably lessens the likelihood, severity, and/or magnitude of consumer illness if the ground beef were purposefully contaminated even with relatively high levels of Y. pestis.

Goat Lab As Alternative or Adjunct to Pig Head Model for Practice Cutaneous Surgery

2000 ◽  
Vol 26 (10) ◽  
pp. 980-981 ◽  
Author(s):  
John G. Albertini ◽  
Mary F. Farley ◽  
Katherine L. Czarnik
Keyword(s):  
Head Model
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