Most students of articular mechanics consider impact loads to be compressive forces that are borne by an intraosseous, trabecular scaffold. The possible role of marrow fat, which comprises about 75% of the structure, is generally ignored, and the potential contribution of type 1 collagen, the prototypic tensile protein, is not considered. Here, I question the evidence underlying these omissions...

Non-Audible Murmur (NAM) is an unvoiced speech signal that can be received through the body tissue with the use of special acoustic sensors (i.e., NAM microphones) attached behind the talker’s ear. In a NAM microphone, body transmission and loss of lip radiation act as a low-pass filter. Consequently, higher frequency components are attenuated in a NAM signal. Owing to such factors as spectral ...

the relationship between live body weight, body length, girth circumference, animal hight, upper, middle as well as lower width of fat-tail, fat-tail length, fat-tail gap length, fat-tail depth and fat-tail circumference along with fat-tail weight were determined using records of 731 loribakhtiari sheep. principal component and least square analyses were applied to solve the collinearity instab...

Non-audible murmur (NAM) is an unvoiced speech received through body tissue using special acoustic sensors (i.e., NAM microphones) attached behind the talkers ear. Although NAM has different frequency characteristics compared to normal speech, it is possible to perform automatic speech recognition (ASR) using conventional methods. In using a NAM microphone, body transmission and the loss of lip...

the objective of this study was to investigate the relationship among body weight and fat-tail measurements with fat-tail weight by using multiple regression and principal component analysis. the eleven characters includes, body weight, fat-tail length, fat-tail circumference, width and diameters in 3 position of upper, middle and lower before the slaughter, and also fat-tail weight after the s...

The effect of Bran and Hull retention on the sensory nutrient composition “Ogi flour prepared from maize, millet are sorghum were investigated. maize soaked for 72 hours, while was 48 decanted, washed wet milled into a paste which oven dried at 50°C 24 hours fine flour. proximate composition, functional properties, pasting properties “Ogi” determined as well evaluating properties. moisture cont...

background and objectives: the effect of the different proteins and polysaccharides on the characteristics of low-fat cheese has been a topic of recent study. the release of aromatic compounds from the cheese is affected by the addition of texture improvers. the present study investigated the addition of polysaccharides and proteins on the hardness, microstructure and ester release of low-fat b...