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This study examines the effect of channel leak geometry on blast overpressure attenuation in the rear of a muzzle-loaded large caliber cannon. Effects of three primary geometric parameters including leak volume as well as number and length of channels are studied. Reduction in blast overpressure, and thus peak overpressure, is most influenced by the leak volume; however, leak volume needs to be selected carefully to limit the loss in the projectile exit velocity. Modification of the channel height in the current range has a minimal effect on peak overpressure, but the number of channels can have a significant effect due to the constriction experienced by the leaking flow, thereby limiting the attenuation. Two channel lengths are considered where the longer channel length, is found to be more effective. The best configuration showed over 50% reduction in peak overpressure at all monitored locations with about 4.8% loss in the projectile exit velocity. [ABSTRACT FROM AUTHOR]

Excess sodium intake poses health risks, prompting the exploration of taste modulators to reduce the salt content in low-sodium foods yet maintain salty perception. Previous research found a subthreshold synergistic effect among pyroglutamyl dipeptides on saltiness enhancement. This study investigated the subthreshold synergistic effect of pyroglutamyl peptides and organic acids on saltiness perception. Pyroglutamyl dipeptides (pgluE, pgluV), pyroglutamyl tripeptides (pgluVL and pgluVC), and organic acids (malic acid and succinic acid) were explored in a model system and subsequently in commercial brown onion sauce. The detection thresholds of peptides (pgluE, pgluV, pgluVL, and pgluVC) were determined to be 646, 77, 273, and 221 μmol/L, respectively, and the subthreshold synergistic effect of the pyroglutamyl tripeptides and organic acids was determined using the isobologram method. One of the eight combinations of pyroglutamyl tripeptides with pyroglutamyl dipeptide (pgluV) showed a subthreshold synergistic effect, whereas four combinations of tripeptides with malic acid and one combination with succinic acid exhibited a subthreshold synergistic effect. In commercial brown onion sauce, 25 and 30% salt reductions were achieved using the combinations of the tripeptides with malic acid and succinic acid, respectively. This research lays the foundation for future investigations into the potential combinations of pyroglutamyl peptides and organic acids for saltiness enhancement in low-sodium foods.