Loss of volume in midface can result in an aged, wasted appearance. Osseous and fat atrophy with aging may further contribute to the loss of soft tissue support and midface ptosis. In the aging of periorbital area and...Loss of volume in midface can result in an aged, wasted appearance. Osseous and fat atrophy with aging may further contribute to the loss of soft tissue support and midface ptosis. In the aging of periorbital area and midface, fat atrophy occurs mostly in the suborbicularis oculi fat (SOOF) area. The authors proposed that injection of hyaluronic acid (HA) filler to support the SOOF area could counteract the aging sign due to fat atrophy, restore volume loss and achieve a more youthful appearance. The authors described the treatment of 10 female patients who received CHAP<sup></sup><sup>®</sup>-particle hyaluronic acid (CHAP<sup>®</sup>-HA) injections for cheek augmentation, using single-point deep injection technique at midface in close proximity to SOOF area. Such approach provides satisfactory cheek augmentation results without significant complications. The authors discussed a rationale for their choice of dermal filler and provided an injection technique for restoring volume in the midface region with CHAP<sup>®</sup>-HA. Such technique is relatively quick to perform, have little down time, and result in a high rate of patient satisfaction.展开更多
We investigate high electron mobility transistors (HEMT’s) based on AlGaN/GaN grown by molecular beam epitaxy on Silicon substrates. The improvement of the performances of such transistors is still subject to the inf...We investigate high electron mobility transistors (HEMT’s) based on AlGaN/GaN grown by molecular beam epitaxy on Silicon substrates. The improvement of the performances of such transistors is still subject to the influence of threading dislocations and point defects which are commonly observed in these devices. Deep levels in FAT-HEMT’s are characterized by using Capacitance-Voltage (C-V) measurements, from which we can extract the barrier height and the donor concentration in the AlGaN layer. Deep Level Transient Spectroscopy (DLTS) Technique is also employed to identify defects in the heterostructure. Measurements reveal the presence of one electron trap with the activation energy E1 = 0.30 eV and capture cross-section σn = 3.59 10–19cm2. The localization and the identification of this trap have been discussed.展开更多
本实验将添加玉米淀粉的外裹糊鱼块深度油炸,考察面粉与玉米淀粉在不同配比下油炸外裹糊鱼块的感官、油脂和水分含量,裹糊率、质构、色泽、微观结构、油脂吸收和分布等品质特性,筛选出较佳的面粉和玉米淀粉质量比例)。结果表明:m(面粉)...本实验将添加玉米淀粉的外裹糊鱼块深度油炸,考察面粉与玉米淀粉在不同配比下油炸外裹糊鱼块的感官、油脂和水分含量,裹糊率、质构、色泽、微观结构、油脂吸收和分布等品质特性,筛选出较佳的面粉和玉米淀粉质量比例)。结果表明:m(面粉)∶m(玉米淀粉)为3∶2时,油炸外裹糊鱼块外壳和内部鱼块的油脂含量分别为22.36%和2.23%,水分含量分别为36.89%和70.19%;油炸外裹糊鱼块的裹糊率为28.10%,且外裹糊黏稠度适中;油炸外裹糊鱼块的L*、a*、b*值分别为60.18、3.15、27.32,外壳咀嚼度为2.64 kg和内部鱼块的弹性为0.92 cm,具有较高的感官评分。扫描电子显微镜(scanning electron microscope,SEM)分析显示,m(面粉)∶m(玉米淀粉)不同,油炸外裹糊鱼块的结构和气孔差异较大。当m(面粉)∶m(玉米淀粉)为3∶2时,外壳的结构紧密、有少量的气孔出现,内部鱼块的气孔分布相对均匀。苏丹红染色实验显示染色幅度随着面粉与玉米淀粉质量比的增加呈现先降低后增加的趋势,染色油通过水分蒸发形成的孔隙进入到鱼块内部。m(面粉)∶m(玉米淀粉)为3∶2时,苏丹红染色幅度较小,内部鱼块中气孔较少。说明玉米淀粉显著影响油炸外裹糊鱼块的品质。展开更多
文摘Loss of volume in midface can result in an aged, wasted appearance. Osseous and fat atrophy with aging may further contribute to the loss of soft tissue support and midface ptosis. In the aging of periorbital area and midface, fat atrophy occurs mostly in the suborbicularis oculi fat (SOOF) area. The authors proposed that injection of hyaluronic acid (HA) filler to support the SOOF area could counteract the aging sign due to fat atrophy, restore volume loss and achieve a more youthful appearance. The authors described the treatment of 10 female patients who received CHAP<sup></sup><sup>®</sup>-particle hyaluronic acid (CHAP<sup>®</sup>-HA) injections for cheek augmentation, using single-point deep injection technique at midface in close proximity to SOOF area. Such approach provides satisfactory cheek augmentation results without significant complications. The authors discussed a rationale for their choice of dermal filler and provided an injection technique for restoring volume in the midface region with CHAP<sup>®</sup>-HA. Such technique is relatively quick to perform, have little down time, and result in a high rate of patient satisfaction.
文摘We investigate high electron mobility transistors (HEMT’s) based on AlGaN/GaN grown by molecular beam epitaxy on Silicon substrates. The improvement of the performances of such transistors is still subject to the influence of threading dislocations and point defects which are commonly observed in these devices. Deep levels in FAT-HEMT’s are characterized by using Capacitance-Voltage (C-V) measurements, from which we can extract the barrier height and the donor concentration in the AlGaN layer. Deep Level Transient Spectroscopy (DLTS) Technique is also employed to identify defects in the heterostructure. Measurements reveal the presence of one electron trap with the activation energy E1 = 0.30 eV and capture cross-section σn = 3.59 10–19cm2. The localization and the identification of this trap have been discussed.
文摘本实验将添加玉米淀粉的外裹糊鱼块深度油炸,考察面粉与玉米淀粉在不同配比下油炸外裹糊鱼块的感官、油脂和水分含量,裹糊率、质构、色泽、微观结构、油脂吸收和分布等品质特性,筛选出较佳的面粉和玉米淀粉质量比例)。结果表明:m(面粉)∶m(玉米淀粉)为3∶2时,油炸外裹糊鱼块外壳和内部鱼块的油脂含量分别为22.36%和2.23%,水分含量分别为36.89%和70.19%;油炸外裹糊鱼块的裹糊率为28.10%,且外裹糊黏稠度适中;油炸外裹糊鱼块的L*、a*、b*值分别为60.18、3.15、27.32,外壳咀嚼度为2.64 kg和内部鱼块的弹性为0.92 cm,具有较高的感官评分。扫描电子显微镜(scanning electron microscope,SEM)分析显示,m(面粉)∶m(玉米淀粉)不同,油炸外裹糊鱼块的结构和气孔差异较大。当m(面粉)∶m(玉米淀粉)为3∶2时,外壳的结构紧密、有少量的气孔出现,内部鱼块的气孔分布相对均匀。苏丹红染色实验显示染色幅度随着面粉与玉米淀粉质量比的增加呈现先降低后增加的趋势,染色油通过水分蒸发形成的孔隙进入到鱼块内部。m(面粉)∶m(玉米淀粉)为3∶2时,苏丹红染色幅度较小,内部鱼块中气孔较少。说明玉米淀粉显著影响油炸外裹糊鱼块的品质。
