Incidence reduced

See related unit process or unit operation incidents REDUCANTS... 

Finally it should be mentioned that carefully executed safety analyses can also simulate rare and unlikely malfunctions, and that adequate measures can then prevent the corresponding incidents. Reducing the remaining risk must be the aim, and should always be present in the mind of the plant-operating executives. 

It is uncommon in children under 2 years and most common in children between 2 and 12, reaching a peak at 12 years. Incidence reduces thereafter and after 21 declines significantly with age. 

Illuminating the sample at grazing angles. The penetration depth of photons depends on the cosine of the incidence angle and, therefore, can be reduced by this procedure. Although such an approach has limited use, it has been successfully employed in a few instances, such as for x-ray diffraction experiments. 

This relation is a direct consequence of the conservation of flux. The target casts a shadow in the forward direction where the intensity of the incident beam becomes reduced by just that amount which appears in the scattered wave. This decrease in intensity or shadow results from interference between the incident wave and the scattered wave in the forward direction. Figure B2.2.2 for the density P (r) of section B2.2.6 illustrates... 

Young animals may be fed several times daily. Examples include the standard practices of feeding fry channel catfish every three hours and young northern pike as frequently as every few minutes. Keeping carnivorous species such as northern pike satiated helps reduce the incidence of cannibalism. 

Natural Waters. Many water systems have a natural tendency to produce foam upon agitation. The presence of poUutants exacerbates this problem. This was particularly severe when detergents contained surfactants that were resistant to biodegradation. Then, water near industrial sites or sewage disposal plants could be covered with a blanket of stable, standing foam (52,59). However, surfactant use has switched to biodegradable molecules, which has gready reduced the incidence of these problems. 

Fat Replacers. Eat has a ubiquitous presence in food and provides unique flavor, mouthfeel, and functional effects. At 9 kcal/g (38 kj/g), fat can be a principal source of dietary calories, and excessive consumption has been correlated with the incidence of chronic disease and morbidity. Health officials have strongly urged consumers to reduce fat intake to no more than 30% of daily calories. Therefore, a demand for low fat versions of high fat foods has developed. Eat replacers (qv) are the ingredients that make these foods possible. 

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