Engineering Science and Materials Commons^™

Salmon Fibrin Supports An Increased Number Of Sprouts And Decreased Degradation While Maintaining Sprout Length Relative To Human Fibrin In An In Vitro Angiogenesis Model, Alisha Sarang-Sieminski, Keith Gooch

Alisha L. Sarang-Sieminski

Salmon-derived fibrin has been proposed as a preferred alternative to human or bovine fibrin because of its reduced potential for disease transmission. Here we evaluate salmon fibrin as an alternative ECM support for therapeutic angiogenesis applications, such as vascularizing engineered tissues. Human umbilical vein endothelial cells (HUVEC) seeded on gelatin beads and suspended in either salmon or human fibrin sprouted and formed capillary-like structures. Sprout length was generally increased with the addition of bFGF and VEGF and further increased with the addition of phorbol myristate acetate (PMA). The number of sprouts per bead was increased 61-188% in salmon fibrin relative …

Pyrite. History, Chemistry, And Metallurgy, Fathi Habashi

Fathi Habashi

The Book covers the history of pyrite - - how it was a strategic mineral necessary for the production of elemental sulfur needed for making gunpowder for military purposes and for the production of SO2 needed for making sulfuric acid for the chemical industry. Now its presence is a nuisance in tailings ponds. The book also covers the processing of pyrite containing gold, its chemistry and technology, the processing of pyrite cinder for the production of a variety of metals, and its behaviour towards autotrophic microorganisms.

Coupled Electromagnetic And Heat Transfer Model For Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai, Sohan Birla, Jeyamkondan Subbiah, D. D. Jones, Harshanardhan Thippareddi

Department of Food Science and Technology: Faculty Publications

Microwave ovens are used extensively for heating a variety of not-ready-to-eat food products. Non-uniform heating of foods in microwave ovens is a major concern in assuring microbiological safety of such products. The non-uniform heating of foods is attributed by complex interaction of microwaves with foods. To understand this complex interaction, a comprehensive model was developed to solve coupled electromagnetic and heat transfer equations using finite-difference time-domain based commercial software. The simulation parameters, cell size, heating time step, and number of iterations for steady state electromagnetic field were optimized. The model was validated by 30 s heating profile of a cylindrical …

Extractive Metallurgy Of Copper, Fathi Habashi

Fathi Habashi