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Based on the three-dimensional (3D) steady-state CFD numerical simulations conducted previously on an industrial Kalugin top combustion hot blast stove, a two-dimensional (2D) transient CFD numerical model for a single channel (hole) of a column of checker bricks in the regenerator of the same hot stove was established in the present work. The average mass flowrate and temperature of the flue gas flowing into the checker brick holes during the combustion period predicted by the 3D model were used as the inlet boundary conditions of the 2D model. Inside the hole of the checker bricks, processes of fluid flow and heat transfer of the flue gas during the combustion period and those of cold air during the hot-air-supply period were simulated using the 2D model for multiple operation cycles (combustion and hot-air-supply periods) of the hot stove, enabling rapid predictions of hot-air temperature under different operating conditions. The simulation results show that when the fuel gas flowrate and air consumption coefficient during the combustion period are controlled within the range of 80,000–100,000 Nm3/h and 1.02–1.28, respectively, a hot-air temperature in the range from 1273 °C to 1295 °C can be obtained during the hot-air-supply period. Applying this optimized operating condition to the industrial hot stove investigated in this study can achieve significant effects of reducing fuel gas flowrate by 8.6% and increasing hot-air temperature by 32 °C. In addition, a regression analysis on the numerical simulation results and the data measured from the industrial hot stove yields a roughly linear relationship between the dome temperature during the combustion period and the hot-air temperature during the hot-air-supply period, that is, the hot-air temperature would be increased by about 16 °C for every increment of 10 °C in the dome temperature, for instance. Therefore, the influences of the operating parameters on heat transfer characteristics in the regenerator and on hot-air temperature obtained in the present work provide a useful reference for guiding the hot stove operation optimization to achieve significant energy saving and emission reduction through facilitating more efficient combustion to minimize fuel gas consumption in steel plants. [ABSTRACT FROM AUTHOR]

Untreated banana peels biomass of 15 x 10, 30 x 20 and 60 x 40 mm sizes were dried at 60 oC while untreated and pretreated (hot water and sulphite treated) biomass of 10 x 10 mm size were dried at 80 - 140 oC, to find out the influence of surface area, pretreatment and temperature on convective hot air oven drying of the biomass. The rate of drying of banana peels increased with increasing surface area and temperature while hot water and sulphite pretreatments reduced the time needed for drying. The drying operation occurred primarily in the falling-rate phase. Effective moisture diffusivities for the drying operations were in the range 5.19 x 10-10 - 1.55 x 10-8 m² s-1. The activation energies for drying untreated, sulphite treated and hot water treated peels were 24.7, 21.4 and 21.3 kJ mol-1, respectively. The biomass drying kinetics was well described by the Weibull model. Specific energies needed for drying the 15 x 10, 30 x 20 and 60 x 40 mm banana peels biomass at 60 oC were 157.9 - 335.6 kWh/kg while those required for drying both untreated and pretreated 10 x 10 mm sized banana peels biomass at 80 - 140 oC were 33.5 - 93.9 kWh/kg. The rate of drying banana peels in hot air oven can be considerably improved and the energy needed for drying appreciably reduced by increasing the peel surface area, drying at higher temperatures and pretreating the biomass with hot water or sulphite solution. [ABSTRACT FROM AUTHOR]

In order to study the temperature distribution in a multi-functional oven and optimize the structural parameters of the oven, the internal temperature uniformity was improved. The test was conducted and the numerical simulation was conducted in two ways. The distribution of temperature field in each layer of ovens was measured in real time using a 13-point distributed thermocouple, and the oven temperature uniformity index was measured and analyzed. The temperature field inside the oven was numerically simulated using computational fluid dynamics. Investigated the heat conduction, convection and radiation effects respectively, and found out the main heat transfer mode of the oven. Further through the test of temperature measurement, verify the accuracy of the numerical simulation method. According to the results of the experiment and simulation, the reason of the uneven temperature field in the original structure of the oven was revealed and analyzed. By changing the structure of the oven tailgate, adjusting the air volume distribution, changing the distribution of the air outlet and other measures, greatly improving the uniformity of the temperature field inside the oven. [ABSTRACT FROM AUTHOR]

We developed a cost-effective Fast-Response Optical Spectroscopy Time-synchronized instrument (FROST). FROST can measure 18 light spectra in 18 wavebands ranging from 400 to 950 nm with a 20 nm full-width half-maximum bandwidth. The FROST 10 Hz measurement frequency is time-synchronized by a global navigation satellite system (GNSS) timing pulse, and therefore multiple instruments can be deployed to measure spatial variation in solar radiation in perfect synchronization. We show that FROST is capable of measuring global horizontal irradiance (GHI) despite its limited spectral range. It is very capable of measuring photosynthetic active radiation (PAR) because 11 of its 18 wavebands are situated within the 400-to-700 nm range. A digital filter can be applied to these 11 wavebands to derive the photosynthetic photon flux density (PPFD) and retain information on the spectral composition of PAR. The 940 nm waveband can be used to derive information about atmospheric moisture. We showed that the silicon sensor has undetectable zero offsets for solar irradiance settings and that the temperature dependency as tested in an oven between 15 and 46 ∘ C appears very low (- 250 ppm K -1). For solar irradiance applications, the main uncertainty is caused by our polytetrafluoroethylene (PTFE) diffuser (Teflon), a common type of diffuser material for cosine-corrected spectral measurements. The oven experiments showed a significant jump in PTFE transmission of 2 % when increasing its temperature beyond 21 ∘ C. The FROST total cost (< EUR 200) is much lower than that of current field spectroradiometers, PAR sensors, or pyranometers, and includes a mounting tripod, solar power supply, data logger and GNSS, and waterproof housing. FROST is a fully standalone measurement solution. It can be deployed anywhere with its own power supply and can be installed in vertical in-canopy profiles as well. This low cost makes it feasible to study spatial variation in solar irradiance using large-grid high-density sensor setups or to use FROST to replace existing PAR sensors for detailed spectral information. [ABSTRACT FROM AUTHOR]

In this study, the effects of chain length distribution and drying methods on the structural properties and in vitro digestibility of resistant starch (RS) are investigated. Rice starch is debranched at 10% w/w solid concentrations, incubated at 60 °C, and further subjected to freeze drying and oven drying treatment to obtain debranched starch (DBS). The chain length distribution shows that DBS (the degree of polymerization [DP] = 19.52 ± 0.13) has a high proportion of B1 and B2 chains (DP13‐36) and a narrow chain length distribution. In addition, the results of scanning electron microscopy (SEM) show that the oven‐dried samples have denser structures and larger particle morphology compared to samples prepared by freeze‐drying. In FTIR, LCM‐Raman and X‐ray diffraction patterns, debranched starch supernatant fraction 1 (DBSS1) exhibit higher short‐range molecular order and crystallinity than other samples. Digestibility analysis shows that DBSS1 with narrow chain length distribution (DP13‐36) promotes the high content of RS formation and oven drying is more favorable for RS formation than freeze drying (RSDBSFS1 = 79.69 ± 5.09% and RSDBSOS1 = 84.17 ± 0.17%). This suggests that the proper narrow chain length distribution is conducive to the formation of ordered structure and an increase in resistance. Oven drying provides a larger starch particle size, which facilitates resistance to digestion. [ABSTRACT FROM AUTHOR]

Copyright of Acotaciones: Investigación y Creación Teatral is the property of Real Escuela Superior de Arte Dramatico and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Wood burning stove design is improving as regulation become stricter for particulate matter emissions. This study describes results of black carbon (BC) emissions from three modern automated wood stoves when tested in common failure modes using a test protocol that included cold‐starts, high and low fuel loading densities, and use of overly large pieces of fuel. Emission sampling was performed using a dilution sampling system in tandem with an aethalometer to measure BC with high time resolution. Results show that the time‐weighted average BC emission rates were 0.91, 4.30, and 1.74 g/h for the three stoves tested (A, B, and C respectively), the values, both higher and lower than the United States 2020 certification test emission limit of 2.5 g/h. The results demonstrate good performance overall, given the rigorous nature of the testing protocol used. The aethalometer data showed that the performance was relatively poor during cold‐start, when the fuel was ignited and combusted without a coalbed, and when stoves failed to optimize air delivery due to specific loading and output conditions. During the cold‐start test section, the average BC emission rate was seven times higher than the overall average for Stove A, 10 times above the average for Stove B, and two times above the average emission rate for Stove C. Calculations of the Average Angstrom Absorption Exponent (AAE) of the exhaust aerosol showed little correlation with BC concentration. The results show that automation results in a quantifiable reduction in particular BC emissions. [ABSTRACT FROM AUTHOR]

[Objectives] To compare the effects of traditional processing and fresh processing on the quality of Polygonatum odoratum decoction piece. [Methods] The effects of fresh processing and traditional processing on the quality of P. odoratum decoction piece were compared and analyzed with appearance characteristics, total ash content, extract content, total polysaccharides content, and total flavonoids content as the evaluation indexes. [Results] Fresh processing method in different production areas has different effects on P. odoratum decoction piece. P. odoratum was dried in oven of 50 °C. When moisture content was 41.44%-59.67%, it was cut. After complete drying at 50 °C, the moisture content of dried P. odoratum was 8.94%-9.60%, and ethanol-soluble extract content was 77.29%-78.20%, and water-soluble extract was 77.7%-78.14%. At this time, the appearance characteristics of section of P. odoratum decoction piece were better than that of traditional processing, which was yellowish white. The total polysaccharide content was higher than that of traditional processing, and the content of total flavonoids was statistically significant different from that of traditional processing. [Conclusions] The quality of P. odoratum decoction piece by fresh processing is better than that of the traditional processing, and it is feasible to use fresh processing. [ABSTRACT FROM AUTHOR]

An improved electric baking oven was designed and fabricated using locally available materials for baking cakes and biscuits. Provisions of necessary adjustments were employed for ensuring uniform distribution of heat in all trays of the baking chamber. Its baking characteristics in terms of baking time, specific volume, and product quality in terms of sensory attributes were evaluated. The oven was found to be quite satisfactory in functioning for baking cakes and biscuits. Total time was only 15–28 min for baking the cake samples in the oven. On the other hand, comparatively, a bit longer time 18–35 min required for baking the biscuit samples. Baking cost was lesser in baking small‐sized cakes and biscuits than those of large sized. The quality of baked products was better in terms of taste, color, flavor, texture, and appearance than ordinary market products. Loaf volume of each cake (with 4 × 5 × 8 cm3) was 100%, which gave specific volume of 652.8 cm3/kg. Similarly, the specific volume of biscuits was 810 cm3/kg. The electric baking oven is quite efficient in baking quality cakes and biscuits uniformly, which can be provided to rural small entrepreneurs for commercial manufacturing of biscuits and cakes. [ABSTRACT FROM AUTHOR]

The study aimed to estimate the benchmark dose (BMD) of coke oven emissions (COEs) exposure based on mitochondrial damage with the mitochondrial DNA copy number (mtDNAcn) as a biomarker. A total of 782 subjects were recruited, including 238 controls and 544 exposed workers. The mtDNAcn of peripheral leukocytes was detected through the real-time fluorescence-based quantitative polymerase chain reaction. Three BMD approaches were used to calculate the BMD of COEs exposure based on the mitochondrial damage and its 95% confidence lower limit (BMDL). The mtDNAcn of the exposure group was lower than that of the control group (0.60 ± 0.29 vs. 1.03 ± 0.31; P < 0.001). A dose–response relationship was shown between the mtDNAcn damage and COEs. Using the Benchmark Dose Software, the occupational exposure limits (OELs) for COEs exposure in males was 0.00190 mg/m3. The OELs for COEs exposure using the BBMD were 0.00170 mg/m3 for the total population, 0.00158 mg/m3 for males, and 0.00174 mg/m3 for females. In possible risk obtained from animal studies (PROAST), the OELs of the total population, males, and females were 0.00184, 0.00178, and 0.00192 mg/m3 respectively. Based on our conservative estimate, the BMDL of mitochondrial damage caused by COEs is 0.002 mg/m3. This value will provide a benchmark for determining possible OELs. [ABSTRACT FROM AUTHOR]

Critics trolled Abrams by circulating an old political ad showing her cooking on a gas stove (Kliegman, [13]), and Senator Ted Cruz (R-Texas) began pressing Rewiring America and other anti-gas environmental and consumer advocacy groups about funding and their participation in research linking gas stoves to childhood asthma that may impact federal rulemaking (Kaminksy, 2023). Perhaps induction technology advocates should redefine the culture war and tackle the real cultural problem: dethroning the gas stove as the all-too-banal kitchen trophy and replacing it with induction as the under-the-radar cooktop of choice among chefs who know. Alice Waters, Jon Kung, Stacey Abrams, and other induction stove advocates must play the cool, happy warriors facing down antagonists and rally around induction's gains for sustainability, indoor air quality, more temperate cooking conditions, child safety, precision heat, easy clean up, and the sheer joy and convenience of cooking. [Extracted from the article]

Copyright of Forensic Science & Technology is the property of Institute of Forensic Science, Ministry of Public Security and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

What makes visions of new possibilities powerful is creating tension between the present state and a potential future. Storytelling is an integral part of bringing ideas to life. Here, a business tool is modified to help designers communicate their visions more effectively. [ABSTRACT FROM AUTHOR]

Today, acknowledging the significance of consumer behavior across diverse domains is unavoidable. The imperative to satisfy customers lies in meeting their needs and expectations comprehensively when making purchasing decisions. This research adopts a blended quantitative and qualitative approach within the realm of applied research, employing the analytical descriptive method. The initial phase involves identifying and categorizing existing gas stove brands in the Hamadan market through field research and interviews. Subsequently, the pivotal criteria for determining product positioning, guided by the Marketing mix 4Ps, were identified. To fulfill the research objectives, a questionnaire was developed using a 5-point Likert scale, separately assessing domestic and foreign brands. The study encompassed 224 women aged 30-50 from Hamadan city, selected through a non-probability sampling method. SPSS software facilitated the analysis of research results in two segments: descriptive statistics (frequency and data description) and inferential statistics (hypothesis validation through Friedman's test and dependent two-sample t-test). The test outcomes and perceptual maps revealed that domestic gas stoves outperformed foreign products in the price and distribution factors, lagged in the product factor, and stood equal in the promotional activity factor. Moreover, it was evident that women in Hamadan, aged 30-50, prioritize brand reputation when purchasing gas stoves. [ABSTRACT FROM AUTHOR]

The heating oven is a basic and easy-to-build model for exchanging and heating various types of engine equipment that require the use of thermal energy. In addition, this is also a model used in research in laboratories using basic algorithms such as PID. However, in the past, to control the heating oven, we needed to use expensive PLCs and microprocessors, and it was difficult to write programs. Recently, there are many studies that have succeeded in getting the program into the Arduino using C. Programming and this method requires the operator to have a lot of programming knowledge. To solve this problem, we have implemented and succeeded in using Matlab/Simulink with embedded Arduino and real model. [ABSTRACT FROM AUTHOR]

Sheet metal materials are used in many sectors due to their good mechanical properties and weight/strength ratios. The use of sheet metal materials is common in household appliances and built-in ovens manufacturers. The final stage process in the manufacture of panels from sheet metal is usually coating. Sheet panels used in built-in ovens are usually enameled to be corrosion resistant and more hygienic. However, the heat treatment in the enamel coating process causes distortions in sheet metals. In this study, experimental and numerical investigations were carried out in order to minimize the distortions and thermal stresses that occur after the enamel coating on the oven side panel. The ANSYS 2020 R2 program was used for numerical analysis. The DC04EK cold rolled sheet in EN 10209 standard was used for the panel sheet used in the experiments. Panel sheets were produced as flat and formed, and enamel coated under the same conditions. The differences between the two sheets after the coating process were examined. The distortions and thermal stresses were smaller in the formed sheets. Maximum distortion was measured as 6.35 mm in flat sheet and 4.68 mm in formed sheet metal. The distortion in the formed sheet was approximately 25% less than the flat sheet. In numerical analysis, on the other hand, formed sheet distortion was 30% less than flat sheet. When the experimental results and numerical results are examined, it is seen that the forms given to the sheets minimize the distortions and stresses. [ABSTRACT FROM AUTHOR]

Wood‐fired ovens are mandatorily used to bake the Neapolitan pizza. Unfortunately, they are still empirically operated. In this work, a pilot‐scale wood‐fired oven was kept operating in quasi‐steady‐state conditions. Once the combustion reaction of oak logs had been modeled, the composition of flue gas measured, and the external oven wall and floor temperatures thermographically scanned, it was possible to check for the material and energy balances and, thus, assess that the heat loss rates through flue gas and insulated oven chamber were, respectively, equal to 46% and 26% of the energy supplied by burning firewood. The enthalpy accumulation rate in the internal fire brick oven chamber amounted to about 3.4 kW, this being adequate to keep not only the temperatures of the oven vault and floor practically constant but also to bake one or two pizzas at the same time. Such a rate was predicted by contemplating the simultaneous heat transfer mechanisms of radiation and convection between the oven vault and floor surface areas. The efficacy of the semiempirical modeling developed here was further tested by reconstructing quite accurately the time course of water heating in aluminum trays with a diameter near to that of a typical Neapolitan pizza. The heat flow from the oven vault to the water‐containing tray was of the radiative and convective types for about 73% and 15%, whereas the residual 12% was of the conductive type from the oven floor. Practical Application: Despite wood‐fired ovens are largely used in the restaurant and food service industry, their operation is highly dependent on the operator's ability. This study shows how the heat loss rates through flue gas and insulated oven chamber can be assessed, and how the enthalpy accumulation rate in the internal fire brick oven chamber can be predicted by accounting for the simultaneous heat transfer mechanisms of radiation and convection between the oven vault and floor surface areas. The efficacy of this semi‐empirical modelling was further checked for via some water heating tests. [ABSTRACT FROM AUTHOR]

• Field emission characteristics covering the entire combustion process were investigated. • Promoted heating stoves have the risk of increasing PM 2.5 and NO X emissions. • Household coal consumption was more than three times lower than official report. • The adoption is unlikely to be successful on a large scale due to over reliance on subsidies. Straw pellets are widely promoted and expected to be a cleaner alternative fuel to unprocessed crop residues and raw coal in rural China. However, the effectiveness of these dissemination programs is not well evaluated. In this field study, emission characteristics of burning straw pellets, raw coal, and unprocessed corn cobs in heating stoves were investigated in a pilot village in Northeast China. Emission measurements covering the whole combustion cycle (ignition, flaming, and smoldering phases) shows the promotion of improved heating stoves and straw pellets could reduce pollutant emissions (e.g., SO 2 and CO), but increase NO X and PM 2.5 emissions compared to the initial stove-fuel use pattern in the studied area. There is a significant variance in emission characteristics between different combustion phases. The normalized emission concentrations of the different stove-fuel combinations were higher than the limits in the Chinese national standard for heating stoves, indicating that the standard is not met for real-world emissions. Coal consumption was lower than official data. Household surveys were conducted to identify the barriers to fuel and stove access associated with existing promotion strategies, management, and policies. The pilot program was of the typical "subsidy-and-policy-dependence" pattern and was unlikely to be implemented on a large scale. Technological innovation, operational optimization, and proper policies considering the local socioeconomic factors are needed to sustain the promotion of biomass straw pellets and stoves. [Display omitted] [ABSTRACT FROM AUTHOR]

The use of efficient solar ovens can be a way for progressing ecofriendly technologies in the field of food preparation. In most performing direct solar ovens, the sun rays reach the foods directly, therefore, it becomes essential to check whether, in these conditions, foods can retain theirnutraceutical properties (antioxidants, vitamins and carotenoids). In the present research work, to investigate this issue, several foods (vegetables, meats, and a fish sample) were analyzed before and after cooking (traditional oven, solar oven, and solar oven with a UV filter). The content of lipophilic vitamins and carotenoids (analyzed via HPLC-MS) and the variation of total phenolic content (TPC), and antioxidant capacity (via Folin–Ciocalteu and DPPH assays) have evidenced that cooking with the direct solar oven allows to preserve some nutrients (i.e., tocopherols) and, sometimes, to enhance nutraceutical properties of vegetables (for example, solar oven-cooked eggplants showed 38% higher TPC compared to electric oven cooked sample) and meats. The specific isomerization of all-trans-β-carotene to 9-cis was also detected. The use of a UV filter is advisable to avoid UV drawbacks (for instance, a significant carotenoid degradation) without losing the beneficial effects of the other radiations. [ABSTRACT FROM AUTHOR]

In this paper, an inductive power transfer (IPT) system without compensation elements is presented for small house appliances. The proposed system's transmitter side is an independent induction heating cooktop. IPT can be achieved when the kettle with the receiving coils is placed on the transmitter coil. The coils are designed with a high coupling coefficient. The magnetic system model consisting of aligned transmitter and receiver coils is created in the Maxwell program. In the created model, the analysis depends on the air gap and frequency, which are the variables that affect the wireless power transfer. The electronic circuit simulation uses the coil model to examine the system's dynamic behavior. The design of the transmitter/receiver coils of the IPT system is made with a cylindrical coil with a diameter of 145 mm, taking into account that it is compatible with the dimensions of the existing kettle and induction heating cooktops coil. A half-bridge series resonant converter circuit is used to adjust the power transferred to the load. To verify the simulation results and test the designed system, an experimental circuit using a 2200 W kettle is carried out. In the experiments, the air gap between the coils is kept constant at 7 mm, and measurements are taken for different powers. Experimental results confirm the magnetic model and simulation results. As a result, wireless power transfer is realized in a wide range without loss of performance in the kettle. System efficiency is greater than the 90% specified in the Ki cordless kitchen standard, and the harmonic currents drawn from the mains are lower than the values determined by the IEC 61000-3-2 standard. [ABSTRACT FROM AUTHOR]

Today, pasta is one of the most popular foods, and the addition of bran into its formulation provides the possibility of producing a healthy, high -fiber food product. As some micronutrients may become unavailable due to complex formation by phytic acid, which is present in bran, reducing the amount of this ingredient may eliminate this limiting factor and improve its applications in foods. The raw bran used in this study was first ground into two mesh sizes, 90 and 120 micrometers and then, processed by two stages of dry/humid thermal processes, accomplished in an autoclave and oven, at temperatures of 121°C and 150°C for 90 and 20 minutes, respectively. The bran sample mixed with the pasta flour in proportions of 2.5, 5, and 7.5(gr/100gr flour). The rheological characteristics of the mixed - flour pastes were analyzed by Mixolab test to determine the best formulation for the Sedani -type bran - enriched pasta. Van Soest and the high -performance liquid chromatography methods were used to evaluate the insoluble portion of fiber in acidic detergent and phytic acid, respectively. According to the results, two paste formulations containing 5 and 7.5% of the bran exhibited the best rheological properties. In conclusion, the pasta sample formulated with 5% of the processed bran showed the lowest cooking loss and the highest sensory scores compared to control and may be recommended as the best treatment. [ABSTRACT FROM AUTHOR]

The 2020 and 2021 excavation seasons at Corinth explored an area in the southern third of the field northeast of the Theater, where work has focused since 2018. Among the results of these two seasons were the discoveries of a Roman road (cardo) running northward from the paved plaza northeast of the Theater and of a sumptuous Roman room lined with marble-veneered benches and paved with an opus sectile floor. The excavations also brought to light more evidence of the Byzantine road that succeeded the Roman cardo and slight remains of other Byzantine structures, including a small circular structure, perhaps an oven. [ABSTRACT FROM AUTHOR]

The article focuses on the renewed discussion surrounding the association between gas cooking stoves and adverse respiratory health effects, particularly childhood asthma, following a recent publication attributing 12.7 present of current childhood asthma cases in the U.S. to gas stoves. It discussion has sparked debates among concerned citizens, fossil fuel proponents, industry defenders, and politicians.

A new sample environment, called Bio-Oven, has been built for the Neutron Spin Echo (NSE) Spectrometer J-NSE Phoenix. It provides active temperature control and the possibility to perform Dynamic Light Scattering (DLS) measurements during the neutron measurement. DLS provides diffusion coefficients of the dissolved nanoparticles, and thus one can monitor the aggregation state of the sample on a time scale of minutes during the spin echo measurement times on the order of days. This approach helps to validate the NSE data or to replace the sample when its aggregation state influences the spin echo measurement results. The new Bio-Oven is an in situ DLS setup based on optical fibers decoupling the free space optics around the sample cuvette in a lightproof casing from the laser sources and the detectors. It collects light from three scattering angles simultaneously. Six different values of momentum transfer can be accessed by switching between two different laser colors. Test experiments were performed with silica nanoparticles with diameters ranging from 20 nm up to 300 nm. Their hydrodynamic radii were determined from DLS measurements and compared with the ones obtained by a commercial particle sizer. It was demonstrated that also the static light scattering signal can be processed and gives meaningful results. The protein sample apomyoglobin was used for a long-term test and in a first neutron measurement using the new Bio-Oven. The results prove that the aggregation state of the sample can be followed using in situ DLS along with the neutron measurement. [ABSTRACT FROM AUTHOR]

Incessant checking is undeniably problematic from a practical point of view. But what is epistemically wrong with checking again (and again)? The starting assumption for this paper is that establishing what goes wrong when individuals check their stove ten times in a row requires understanding the nature of the doxastic attitude that compulsive re-checkers are in, as they go back to perform another check. Does the re-checker know that the stove is off, and is thus looking for more of what she already has (Whitcomb, D. 2010. "Curiosity was Framed." Philosophy and Phenomenological Research 81 (3): 664–687.)? Or is she an inquirer who repeatedly loses her knowledge and finds herself inquiring again and again into the same question (Friedman, J. 2019. "Checking Again." Philosophical Issues 29 (1): 84–96.)? I present what I see as the three main hypotheses currently available, and propose a refinement to Taylor's 'what-if questioning' account (2020). [ABSTRACT FROM AUTHOR]