First threshold value

In order to understand the process, we took some pictures of the fabric construction observed with a microscope (x30 scale) before and after cycling (see Fig. 16.27). It is observed that the yarns which were initially compactlooking became loose after the cycling process. An average increase of 10% in warp yarn width was found (from initial state to first threshold value). 

The role of twist was examined by comparing the results obtained on the two 22 dtex/18 fil fabrics, one with twist (F) and one without (G) (see Fig. 16.33). Both fabrics had nearly the same set. The Russel factor of these fabrics was low (70) due to low pick density this enabled us to separate the effect of twisting from the effect of fabric tightness. We observe that both fabrics reached their first threshold values at about the same time (300 cycles), but the twisted yam fabric underwent very little initial rapid relaxation. This fabric is already very close, even before cycling, to the final conditioned structure. The Russel factor of 70 explains the low friction effects within the structure. 

Table 8.6 traces the evolution of the approximating CA rules as e increases from 0 to 1 for 2 < s < 3. We see that as e increases, only 7 of the 32 possible rules are actually visited. Nonetheless, even at this crude first order approximation, a remnant of the CML s transition to spatiotemporal intermittency remains. In particular, there is a threshold value of e, = 2 — 4/s, that acts as a boundary point below which the approximating CA-rule is simple-periodic (class 1 or 2) and above which it is complex (class 3 or 4). The surprising fact is not that the CML s transition appears to bo approximated by the CA-rule path - after all, allowing for finite-length computer words, the CML itself is essentially just a very-high order CA... 

Enantiomers of the same compound may have differing threshold values. This property was observed for a new, strong and high impact, flavor compound, 3-thio-2-methylpentan-l-ol, first detected in thermally processed materials but that is actually present in raw onions.54 First of all, there is a marked concentration effect at 1 ppm in 5% saltwater, the odor is described as sulfuric, burnt gum, sweaty, onion and at 0.5 ppb as meat broth, sweaty, onion, leek . Since there are two chiral centers (both dependent on carbon) there are four stereoisomers, all of which have been prepared 18a, 18b, 19a, 19b (Scheme 7). For this compound, enantiomers have the following marked differences in odor thresholds (but apparently all have the same general odor). 

Inset a) refers to the starting configuration, t=0 fs, with the 5 water molecules in the first hydration shell. Inset b) refers to t=70 fs some rearrangement starts to occur, especially for the left most water molecule. At t=l 10 fs (inset c)) one ion-water distance is above the threshold value, the water starts to leave the first hydration shell. Finally, at t=210 fs, one water molecule is in the second hydration shell and the remaining four... 

As a first step in this direction we will discuss here the two flavor color superconducting (2SC) quark matter phase which occurs at lower baryon densities than the color-flavor-locking (CFL) one, see [18, 32], Studies of three-flavor quark models have revealed a very rich phase structure (see [32] and references therein). However, for applications to compact stars the omission of the strange quark flavor within the class of nonlocal chiral quark models considered here may be justified by the fact that central chemical potentials in stable star configurations do barely reach the threshold value at which the mass gap for strange quarks breaks down and they appear in the system [20], Therefore we will not discuss here first applications to calculate compact star configurations with color superconducting quark matter phases that have employed non-dynamical quark models... 

However, although this equation was effective in modelling the odour thresholds of the disubstituted pyrazines, two main weaknesses have been identified (72) the first was that it was difficult to dmw physical meaning from the descriptor AA J, since it was not clear which aspects of die molecular structure determined the odour threshold. The second we ess was discovered when pyrazine itself and thirteen mono-substituted pyrazines were added to the original set. The calculated and observed odour threshold values were no longer in agreement. This result indicated diat the model was insufficient for more heterogeneous data sets. 

Some attempts to reduce sodium chloride intake have been carried out. The first is to use some socUum chloride substitutes. Pottasium chloride is widely used for this purpose. However, pottasium chloride is not thought as perfect sodium chloride substitute because it contains bitter taste. Okai and his associates have synthesized several salty peptides (5). These peptides are expected to be good for hypertension, gestosis, diabetes mellitus and other deseases because they contain no sodium ions. These peptides, however, are not expected to be used as sodium chloride substitutes immediately because of the difficulty of in their synthesis and their cost. Although they are struggling to establish a new synthetic method of peptides in a mass production system with reasonable costs and to improve the salty potency of peptides, they have not dissolved this problem. Since the threshold value of ionic taste is around 1 mM regardless their kinds, it seems to be very difficult to prepare an artificial sodium... 

Oxazoles have been found in relatively few cooked foods, although over 30 have been reported in coffee and cocoa, and 9 in cooked meat. Oxazolines have been found in cooked meat and roast peanuts, but not to any extent in other foods. 2,4,5-Trimethyl-3-oxazoline has been regularly detected in cooked meat [26], and when it was first identified in boiled beef [27] it was thought that the compound possessed the characteristic meat aroma however, on synthesis it was shown to have a woody, musty, green flavour with a threshold value of 1 mg/kg [28]. Other 3-oxazolines have nutty, sweet or vegetable-like aromas and the oxazoles also appear to be green and vegetable-like [28]. The contribution of these compounds to the overall aroma of heated foods is probably not as important as the closely related thiazoles and thiazolines. 

---