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We had the opportunity to employ an anti-scatter grid, which uses fiber as the interspace material. The X-ray transmission rate of fiber is higher than aluminum, so we predicted that the use of a fiber grid would reduce radiation exposure. The purpose of this study was to evaluate the usefulness of the fiber grid. The physical characteristics and influence of focus-grid decentering were compared between the fiber grid and three kinds of antiscatter grids that use aluminum as the interspace material (Al grid). The contrast improvement factor and selectivity of the fiber grid was higher than the Al grid, and the Bucky factor of the fiber grid was lower. The interspace material and grid ratio also influenced focus-grid decentering. The results of this study suggest the potential for reduction of radiation exposure by the use of a fiber grid.
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http://dx.doi.org/10.6009/jjrt.2014_jsrt_70.10.1154 | DOI Listing |
Biofabrication
September 2025
Institute of Macromolecular Chemistry, Institute of Macromolecular Chemistry Czech Academy of Sciences, Heyrovského nám. 2, 162 06 Prague 6, Prague, Prague, 162 06, CZECH REPUBLIC.
Extensive peripheral nerve injuries often lead to the loss of neurological function due to slow regeneration and limited recovery over large gaps. Current clinical interventions, such as nerve guidance conduits (NGCs), face challenges in creating biomimetic microenvironments that effectively support nerve repair. The developed GrooveNeuroTube is composed of hyaluronic acid methacrylate and gelatin methacrylate hydrogel, incorporating active agents (growth factors and antibacterial agents) encapsulated within an NGC conduit made of 3D-printed PCL grid fibers.
View Article and Find Full Text PDFJ Appl Comput Topol
September 2025
Mathematical Institute, University of Oxford, Woodstock Road, Oxford, OX2 6GG UK.
Consider the space of continuous functions on a geometric tree whose persistent homology gives rise to a finite generic barcode . We show that there are exactly as many path connected components in this space as there are merge trees whose barcode is . We find that each component is homotopy equivalent to a configuration space on with specialised constraints encoded by the merge tree.
View Article and Find Full Text PDFJ Food Sci Technol
October 2025
Centro de Ciências Químicas, Farmacêuticas e de Alimentos (CCQFA), Universidade Federal de Pelotas (UFPEL), Prédio 31, Sala 103, Capão do Leão, Pelotas, RS 960010-900 Brazil.
Abstract: This study aimed to evaluate the physicochemical properties of fruit waste flour (FWF) composed of pineapple, acerola, and passion fruit (adapted from the Brazilian Amazon) and its impact on the physicochemical and sensory attributes of edible ice cream. FWF was measured for parameters of the proximate composition, total fibers, total phenolic content, and antioxidant capacity. Three formulations of sorbet-type edible ice cream were developed: one addition with FWF (AFWF), one without FWF (WFWF), and a commercial standard (CS) sample; these were characterized based on the proximate composition, total fibers, pH, total acidity, water activity, instrumental color, and sensory acceptance (flavor, texture, and overall appearance).
View Article and Find Full Text PDFJ Food Sci Technol
October 2025
Department of Agricultural Engineering, Goa College of Agriculture, Old Goa, Goa 403 110 India.
Unlabelled: Millets, also known as Nutri-cereals, are a traditional food source in many countries. They are comprised of essential nutritional elements, including carbohydrates, proteins, dietary fiber, lipids, vitamins, minerals, and various phytochemical compounds required for healthy longevity. Because of their low glycemic index and gluten-free status, millets suit various dietary requirements.
View Article and Find Full Text PDFJ Food Sci Technol
October 2025
Department of Soil, Plant and Food Science (Di.S.S.P.A.), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy.
Unlabelled: This study aimed to develop a plant-based cheese alternative with an improved nutritional profile and a texture similar to traditional Italian cow's cheese. The formulation combined a 1:1 blend of chickpea and oat concentrates (PCs), bamboo fiber (BF), and water. A simplex-centroid mixture design was employed to examine how varying these components (PCs: 10-20 g 100 g, BF: 0-10 g 100 g, Water: 60-70 g 100 g) affected the textural and cutting properties of the product.
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