Accurate measurements of physical characteristics of bone are essential for diagnosis, assessment of change following treatment, and therefore, indirectly, for evaluation of new forms of therapy. This is particularly true of osteoporosis and aging skeleton, in which fractures occur easily. Methods: In this study an ultrasonic system was set-up and calibrated on Plexiglas tubes of variable thick...

This paper investigates symmetrical buckling of orthotropic circular and annular plates of continuous variable thickness. Uniform compression loading is applied at the plate outer boundary. Thickness varies linearly along radial direction. Inner edge is free, while outer edge has different boundary conditions: clamped, simply and elastically restraint against rotation. The optimized Ritz method...

The experiment was designed to validate the use of ultrasound to evaluate body composition in mature beef cows. Both precision and accuracy of measurement were assessed. Cull cows (n = 87) selected for highly variable fatness were used. Two experienced ultrasound technicians scanned and assigned BCS to each cow on 2 consecutive days. Ultrasound traits were backfat thickness (UBFT), LM area (ULM...

The experiment was designed to validate the use of ultrasound to evaluate body composition in mature beef cows. Both precision and accuracy of measurement were assessed. Cull cows (n = 87) selected for highly variable fatness were used. Two experienced ultrasound technicians scanned and assigned BCS to each cow on 2 consecutive days. Ultrasound traits were backfat thickness (UBFT), LM area (ULM...

Laboratory measurements of the upward intensity distribution in young thin sea ice illustrate the variation of this distribution and peak intensity with growth temperature and ice thickness.

This study has analyzed the effect of different factors on variation of meat weight due to juice loss, and variation of water content of pork samples heated in a water bath. The weight loss (WL) was influenced by initial water content of raw meat which can be connected to meat pH, muscle type, and by pre-salting. WL was also influenced by sample thickness and by nature of the surrounding fluid....