scholarly journals A note on the natural density of product sets

2021 ◽  
Author(s):  
Sandro Bettin ◽  
Dimitris Koukoulopoulos ◽  
Carlo Sanna
Keyword(s):  
Natural Density ◽  
Product Sets

Keeping the Focus on Public Health: The Struggles of a Tobacco Prevention Task Force

2003 ◽  
Vol 30 (6) ◽  
pp. 771-788 ◽  
Author(s):  
Jacquie A. Shillis ◽  
Beverly A. Hall ◽  
Gail G. Sneden ◽  
Nell H. Gottlieb
Keyword(s):  
Public Health ◽  
Task Force ◽  
Tobacco Prevention ◽  
Policy Success ◽  
Public Health Officials ◽  
The Common ◽  
And Control ◽  
Future Program ◽  
Product Sets

This case study examines a nonlegislative task force as it struggled to reach internal consensus despite external-political constraints. The study highlights the convergence of politics and science, revealing complex issues likely to be confronted by advocates and public health officials. Three themes capture participants’experiences: context, sizing up the opportunities and constraints; task force process, tacit strategy to operate outside the political context and play the science card; and aftermath, a glass half full. The task force took advantage of ambiguous parameters, crafting a comprehensive statewide plan to reduce tobacco use and breaking out of the common public health paradigm of allowing budget considerations to drive program design. These internal victories could not sustain a policy success in the legislature. However, the group’s product sets science-based standards for future program development, and the task force’s process provides valuable insights into other states developing tobacco prevention and control policies.

scholarly journals Product sets cannot contain long arithmetic progressions

2014 ◽  
Vol 163 (4) ◽  
pp. 299-307 ◽  
Author(s):  
Dmitrii Zhelezov
Keyword(s):  
Arithmetic Progressions ◽  
Product Sets

Technique for Measuring the Dielectric Properties of Minerals as a Function of Temperature and Density at Microwave Heating Frequencies

1990 ◽  
Vol 189 ◽  
Author(s):  
Johanna B. Salsman
Keyword(s):  
Dielectric Properties ◽  
Microwave Heating ◽  
Research Effort ◽  
Coaxial Line ◽  
Dielectric Constants ◽  
Dielectric Constant And Loss ◽  
Electrical Conductivities ◽  
Natural Density ◽  
The Common ◽  
Method Of Measurement

ABSTRACTAs part of the research effort on investigating the effects of microwave energy absorption on the chemical and physical properties of minerals and ores, the Bureau of Mines, Tuscaloosa Research Center has developed a technique of measuring the dielectric constant and loss tangent of minerals at the common microwave heating frequencies. The objective was to establish a reliable data base to aid in predicting the effects of microwave heating on minerals.In this phase of microwave research, the Bureau measured the dielectric properties of powdered minerals with medium to high electrical conductivities (a ≥ 0.02 Mho/m) in the frequency range of 300 MHz to 3 GHz using an open-ended coaxial line probe connected to an HP 8753A network analyzer. Since the minerals were prepared as powders, techniques were used to relate the measured dielectric properties of the powdered minerals to the dielectric properties of the mineral at Its theoretical or natural density. Also, these measurements were performed as a function of temperature, from 25° to 325° C.The measured values of the dielectric constants and loss tangents using this method were accurate within ±5 percent. This report describes the method of measurement and discusses the results of the Bureau's investigations into dielectric properties of minerals.

Chebyshev's Inequality and Natural Density

1989 ◽  
Vol 96 (2) ◽  
pp. 118-124 ◽  
Author(s):  
Curtis N. Cooper ◽  
Robert E. Kennedy
Keyword(s):  
Chebyshev’S Inequality ◽  
Natural Density ◽  
Chebyshev's Inequality

Bacteriological Survey of Frozen Meat Ravioli Produced at Establishments Under Federal Inspection

1983 ◽  
Vol 46 (8) ◽  
pp. 710-713
Author(s):  
DOUGLAS F. CAMPBELL ◽  
MARTHA Y. WORKMAN ◽  
GEORGE W. KRUMM ◽  
RALPH W. JOHNSTON
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Production Line ◽  
Microbiological Quality ◽  
Slow Freezing ◽  
Geometric Means ◽  
E Coli ◽  
Plate Counts ◽  
Product Sets

During visits to 20 federally inspected establishments producing meat ravioli, 577 production line samples and 480 finished product units were collected for bacteriological analyses. Four types of finished, packaged ravioli were encountered: (a) whole ravioli boiled at least 5 min; (b) raw pasta stuffed with a cooked filling; (c) only the meat component cooked; and (d) uncooked ravioli. The microbiological quality of frozen ravioli was affected more by the filling than the pasta. Slow freezing resulted in increased bacterial levels in the finished product. For the boiled ravioli, 100% of the finished product sets contained less than 50 coliforms per g, four of five sets had less than one Escherichia coli per g, and 100% had fewer than one Staphylococcus aureus per g. Four of five sets of packaged boiled ravioli had aerobic plate counts (APC) of less than 10,000 per g. For the raw pasta with a cooked filling-type ravioli, the geometric means of 9 sets were: coliforms, 47 per g; E. coli, 6.7 per g; S. aureus, 10 per g; and APC, 170,000 per g. For the ravioli with only the meat component cooked, the geometric means of 27 sets were: coliforms, 190 per g; E. coli, 1.8 per g; S. aureus, 3.9 per g; and APC, 300,000 per g. For uncooked ravioli, the geometric means of 7 sets were: coliforms, 490 per g; E. coli, 19 per g; S. aureus, 5.7 per g; and APC, 690,000 per g. Only one finished ravioli unit in 480 contained Salmonella.

Sign in / Sign up

Export Citation Format

Share Document