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Lauren B. Cooper - One of the best experts on this subject based on the ideXlab platform.
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Global variations in H2O/Ce: 1. Slab surface temperatures beneath volcanic arcs
Geochemistry Geophysics Geosystems, 2012Co-Authors: Lauren B. Cooper, D. M. Ruscitto, Terry Plank, Paul J. Wallace, E. M. Syracuse, Craig E. ManningAbstract:[1] We have calculated Slab fluid temperatures for 51 volcanoes in 10 subduction zones using the newly developed H2O/Ce thermometer. The Slab fluid compositions were calculated from arc eruptives, using melt inclusion-based H2O contents, and were corrected for background mantle contributions. The temperatures, adjusted to h, the vertical depth to the Slab beneath the volcanic arc, range from ∼730 to 900°C and agree well (within 30°C on average for each arc) with sub-arc Slab surface temperatures predicted by recent thermal models. The coherence between Slab model and surface observation implies predominantly vertical transport of fluids within the mantle wedge. Slab surface temperatures are well reconciled with the thermal parameter (the product of Slab age and vertical descent rate) andh. Arcs with shallow h (∼80 to 100 km) yield a larger range in Slab surface temperature (up to ∼200°C between volcanoes) and more variable magma compositions than arcs with greater h (∼120 to 180 km). This diversity is consistent with coupling of the subducting Slab and mantle wedge, and subsequent rapid Slab heating, at ∼80 km. Slab surface temperatures at or warmer than the H2O-saturated solidus suggest that melting at the Slab surface is common beneath volcanic arcs. Our results imply that hydrous melts or solute-rich supercritical fluids, and not H2O-rich aqueous fluids, are thus the agents of mass transport to the mantle wedge.
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global variations in h2o ce 1 Slab surface temperatures beneath volcanic arcs
Geochemistry Geophysics Geosystems, 2012Co-Authors: Lauren B. Cooper, D. M. Ruscitto, Terry Plank, Paul J. Wallace, E. M. Syracuse, Craig E. ManningAbstract:[1] We have calculated Slab fluid temperatures for 51 volcanoes in 10 subduction zones using the newly developed H2O/Ce thermometer. The Slab fluid compositions were calculated from arc eruptives, using melt inclusion-based H2O contents, and were corrected for background mantle contributions. The temperatures, adjusted to h, the vertical depth to the Slab beneath the volcanic arc, range from ∼730 to 900°C and agree well (within 30°C on average for each arc) with sub-arc Slab surface temperatures predicted by recent thermal models. The coherence between Slab model and surface observation implies predominantly vertical transport of fluids within the mantle wedge. Slab surface temperatures are well reconciled with the thermal parameter (the product of Slab age and vertical descent rate) andh. Arcs with shallow h (∼80 to 100 km) yield a larger range in Slab surface temperature (up to ∼200°C between volcanoes) and more variable magma compositions than arcs with greater h (∼120 to 180 km). This diversity is consistent with coupling of the subducting Slab and mantle wedge, and subsequent rapid Slab heating, at ∼80 km. Slab surface temperatures at or warmer than the H2O-saturated solidus suggest that melting at the Slab surface is common beneath volcanic arcs. Our results imply that hydrous melts or solute-rich supercritical fluids, and not H2O-rich aqueous fluids, are thus the agents of mass transport to the mantle wedge.
Monica Gatti - One of the best experts on this subject based on the ideXlab platform.
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invited review microbial evolution in raw milk long ripened cheeses produced using undefined natural whey starters
Journal of Dairy Science, 2014Co-Authors: Monica Gatti, Benedetta Bottari, Camilla Lazzi, Germano MucchettiAbstract:The robustness of the starter culture during cheese fermentation is enhanced by the presence of a rich consortium of microbes. Natural starters are consortia of microbes undoubtedly richer than selected starters. Among natural starters, natural whey starters (NWS) are the most common cultures currently used to produce different varieties of cheeses. Undefined NWS are typically used for Italian cooked, long-ripened, extra-hard, raw milk cheeses, such as Parmigiano Reggiano and Grana Padano. Together with raw milk microbiota, NWS are responsible for most cheese characteristics. The microbial ecology of these 2 cheese varieties is based on a complex interaction among starter lactic acid bacteria (Slab) and nonstarter lactic acid bacteria (NSlab), which are characterized by their different abilities to grow in a changing substrate. This review aims to summarize the latest findings on Parmigiano Reggiano and Grana Padano to better understand the dynamics of Slab, which mainly arise from NWS, and NSlab, which mainly arise from raw milk, and their possible role in determining the characteristics of these cheeses. The review is presented in 4 main sections. The first summarizes the main microbiological and chemical properties of the ripened cheese as determined by cheese-making process variables, as these variables may affect microbial growth. The second describes the microbiota of raw milk as affected by specific milk treatments, from milking to the filling of the cheese milk vat. The third describes the microbiota of NWS, and the fourth reviews the knowledge available on microbial dynamics from curd to ripened cheese. As the dynamics and functionality of complex undefined NWS is one of the most important areas of focus in current food microbiology research, this review may serve as a good starting point for implementing future studies on microbial diversity and functionality of undefined cheese starter cultures.
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survey on the community and dynamics of lactic acid bacteria in grana padano cheese
Systematic and Applied Microbiology, 2013Co-Authors: Marcela Santarelli, Benedetta Bottari, Erasmo Neviani, Camilla Lazzi, Monica GattiAbstract:Abstract Grana Padano (GP) is a Protected Designation of Origin cheese made with raw milk and natural whey culture (NWC) that is characterised by a long ripening period. In this study, six GP productions were considered in order to evaluate the trend of microbial dynamics and compare lactic acid bacteria (LAB) population levels in cheeses during the entire cheese-making process. To reach this goal, for each GP production, samples of vat raw milk, NWC and cheeses at 48 h, 2, 6, 9 and 13 months were subjected to plate counts and direct counts by fluorescence microscopy, as well as amplicon length heterogeneity-PCR (LH-PCR). Statistical analysis was applied to the results and ecological indices were estimated. It was demonstrated that the LAB able to grow in the cheese-environment conditions could arise from both raw milk and NWC. Starter lactobacilli (Slab) from NWC were the main species present during acidification, and non-starter LAB (NSlab), mainly from milk but also from NWC, were able to grow after brining and they dominated during ripening. The peak areas of LH-PCR profiles were used to determine ecological indices during manufacture and ripening. Among cheese ecosystems with different ageing times, diversity, Evenness and Richness were different, with highest bacterial growth and diversity occurring in cheese ripening at 2 months. At this time point, which seemed to be a crucial moment for GP microbial evolution, cell lysis of both Slab and NSlab was also observed. Sampling modality and statistical analysis gave greater significance to the results used to describe the microbiological characteristics of a cheese recognised worldwide.
Kasipathy Kailasapathy - One of the best experts on this subject based on the ideXlab platform.
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selective enumeration of lactobacillus acidophilus bifidobacterium spp starter lactic acid bacteria and non starter lactic acid bacteria from cheddar cheese
International Dairy Journal, 2006Co-Authors: Jyothsna Darukaradhya, Michael Phillips, Kasipathy KailasapathyAbstract:Twelve media were evaluated for selective and/or differential enumeration of Lactobacillus. acidophilus, Bifidobacterium spp., starter lactic acid bacteria (Slab) and non-starter lactic acid bacteria (NSlab) from Cheddar cheese. All media showed variation in counts and selectivity. Some reported selective media failed to inhibit Slab and NSlab. The media that were selective and/or differential and also gave better recovery were Reinforced Clostridium Agar with bromocresol green and clindamycin (RCABC), which was selective for L. acidophilus spp. and Reinforced Clostridium Agar with aniline blue and dicloxacillin (RCAAD), which was differential for Bifidobacterium spp. and Slab. Reinforced Clostridium Agar with bromocresol green and vancomycin (RCABV) was found suitable for NSlab. Apart from pure cultures, these media were also tested with commercial Cheddar cheese containing L. acidophilus. Additionally, Cheddar cheese containing L. acidophilus and B. lactis was manufactured and the selected media were used to monitor the initial survival of probiotic bacteria, Slab and NSlab present.
Craig E. Manning - One of the best experts on this subject based on the ideXlab platform.
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Global variations in H2O/Ce: 1. Slab surface temperatures beneath volcanic arcs
Geochemistry Geophysics Geosystems, 2012Co-Authors: Lauren B. Cooper, D. M. Ruscitto, Terry Plank, Paul J. Wallace, E. M. Syracuse, Craig E. ManningAbstract:[1] We have calculated Slab fluid temperatures for 51 volcanoes in 10 subduction zones using the newly developed H2O/Ce thermometer. The Slab fluid compositions were calculated from arc eruptives, using melt inclusion-based H2O contents, and were corrected for background mantle contributions. The temperatures, adjusted to h, the vertical depth to the Slab beneath the volcanic arc, range from ∼730 to 900°C and agree well (within 30°C on average for each arc) with sub-arc Slab surface temperatures predicted by recent thermal models. The coherence between Slab model and surface observation implies predominantly vertical transport of fluids within the mantle wedge. Slab surface temperatures are well reconciled with the thermal parameter (the product of Slab age and vertical descent rate) andh. Arcs with shallow h (∼80 to 100 km) yield a larger range in Slab surface temperature (up to ∼200°C between volcanoes) and more variable magma compositions than arcs with greater h (∼120 to 180 km). This diversity is consistent with coupling of the subducting Slab and mantle wedge, and subsequent rapid Slab heating, at ∼80 km. Slab surface temperatures at or warmer than the H2O-saturated solidus suggest that melting at the Slab surface is common beneath volcanic arcs. Our results imply that hydrous melts or solute-rich supercritical fluids, and not H2O-rich aqueous fluids, are thus the agents of mass transport to the mantle wedge.
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global variations in h2o ce 1 Slab surface temperatures beneath volcanic arcs
Geochemistry Geophysics Geosystems, 2012Co-Authors: Lauren B. Cooper, D. M. Ruscitto, Terry Plank, Paul J. Wallace, E. M. Syracuse, Craig E. ManningAbstract:[1] We have calculated Slab fluid temperatures for 51 volcanoes in 10 subduction zones using the newly developed H2O/Ce thermometer. The Slab fluid compositions were calculated from arc eruptives, using melt inclusion-based H2O contents, and were corrected for background mantle contributions. The temperatures, adjusted to h, the vertical depth to the Slab beneath the volcanic arc, range from ∼730 to 900°C and agree well (within 30°C on average for each arc) with sub-arc Slab surface temperatures predicted by recent thermal models. The coherence between Slab model and surface observation implies predominantly vertical transport of fluids within the mantle wedge. Slab surface temperatures are well reconciled with the thermal parameter (the product of Slab age and vertical descent rate) andh. Arcs with shallow h (∼80 to 100 km) yield a larger range in Slab surface temperature (up to ∼200°C between volcanoes) and more variable magma compositions than arcs with greater h (∼120 to 180 km). This diversity is consistent with coupling of the subducting Slab and mantle wedge, and subsequent rapid Slab heating, at ∼80 km. Slab surface temperatures at or warmer than the H2O-saturated solidus suggest that melting at the Slab surface is common beneath volcanic arcs. Our results imply that hydrous melts or solute-rich supercritical fluids, and not H2O-rich aqueous fluids, are thus the agents of mass transport to the mantle wedge.
Bin Yan - One of the best experts on this subject based on the ideXlab platform.
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Influence of Slab length on dynamic characteristics of subway train-steel spring floating Slab track-tunnel coupled system
Latin American Journal of Solids and Structures, 2015Co-Authors: Bin Yan, Ping Lou, Zhou XiaolinAbstract:A SUBWAY TRAIN-STEEL SPRING FLOATING Slab TRACK-TUNNEL COUPLING DYNAMIC MODEL, CONSIDERING SHORT AND MIDDLE-LONG WAVELENGTH RANDOM TRACK IRREGULARITIES, AND LONGITUDINAL CONNECTION BETWEEN ADJACENT SlabS OF STEEL SPRING FLOATING Slab TRACK, WAS DEVELOPED. THEN, THE INFLUENCE OF Slab LENGTH ON DYNAMIC CHARACTERISTICS OF THE SYSTEM UNDER DIFFERENT TRACK CONDITION IS THEORETICALLY STUDIED. THE CALCULATED RESULTS SHOW: (1) IN GENERAL, THE ACCELERATION OF EACH COMPONENT OF THE COUPLED SYSTEM DECREASES WITH THE INCREASE OF Slab LENGTH UNDER THE PERFECTLY SMOOTH TRACK CONDITION; (2) Slab LENGTH HAS DIFFERENT INFLUENCE LAW ON ACCELERATION OF EACH COMPONENT OF SUBWAY TRAIN- STEEL SPRING FLOATING Slab TRACK-TUNNEL COUPLED SYSTEM UNDER RANDOM IRREGULARITY OF TRACK CONDITION. THE LOWER THE DOMINANT FREQUENCY DISTRIBUTION OF VIBRATION ACCELERATION, THE HIGHER INFLUENCE Slab LENGTH HAS; (3) WITH THE INCREASE OF Slab LENGTH, THE FORCES OF RAIL, FASTENER AND STEEL SPRING ALSO DECREASE SIGNIFICANTLY, WHICH HELP TO LENGTHEN THE SERVICE LIFE OF THESE COMPONENTS; (4) WITH THE INCREASE OF Slab LENGTH, THE LONGITUDINAL BENDING MOMENT OF Slab INCREASES SHARPLY AT FIRST, THEN IT BEGINS TO DROP SLIGHTLY. WHEN Slab LENGTH EXCEEDS THE DISTANCE BETWEEN TWO BOGIES OF A VEHICLE, THE LONGITUDINAL BENDING MOMENT OF Slab CHANGES LITTLE.
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Influence of Slab length on dynamic characteristics of subway train-steel spring floating Slab track-tunnel coupled system
Marcílio Alves, 1Co-Authors: Bin Yan, Ping Lou, Xiao-lin ZhouAbstract:A subway train-steel spring floating Slab track-tunnel coupling dynamic model, considering short and middle-long wavelength random track irregularities, and longitudinal connection between adjacent Slabs of steel spring floating Slab track, was developed. And the influence of Slab length on dynamic characteristics of the system under different track conditions and train speeds are theoretically studied. The calculated results show: (1) In general, the acceleration of each component of the coupled system decreases with the increase of Slab length under the perfectly smooth track condition; (2) Slab length has different influence laws on acceleration of each component of subway train-steel spring floating Slab track-tunnel coupled system under random irregularity of track condition. The lower the dominant frequency distribution of vibration acceleration is, the higher influence Slab length has; (3) With the increase of Slab length, the force of rail, fastener and steel spring also decreases significantly, which helps to lengthen the service life of these components; (4) With the increase of Slab length, the longitudinal bending moment of Slab increases sharply at first, then it begins to drop slightly. When Slab length exceeds the distance between two bogies of a vehicle, the longitudinal bending moment of Slab changes little; (5) Slab length has significant influence on the dynamic force and displacement of the coupled system when train speed is higher
