University College Cork

About: University College Cork is a education organization based out in Cork, Ireland. It is known for research contribution in the topics: Population & Context (language use). The organization has 12056 authors who have published 28452 publications receiving 958414 citations. The organization is also known as: Coláiste na hOllscoile Corcaigh & National University of Ireland, Cork.

Hybrid DWDM-TDM long-reach PON for next-generation optical access

Abstract: A novel long-reach passive optical network (PON) architecture based on hybrid dense wavelength-division multiplexing (DWDM) and time-division multiplexing (TDM) is presented as a possible candidate for the next generation of optical access networks. The approach combines access and backhaul functions in a single optical network infrastructure that links end customers directly to core networks without the need for intermediate electronic conversions. A centralized optical carrier distribution and wavelength-independent remote modulation scheme is employed to avoid the potential inventory and deployment costs associated with the use of wavelength-specific lasers in the customer transmitter (TX). The customer TX is based on an electroabsorption modulator (EAM) monolithically integrated with two semiconductor optical amplifiers (SOAs), providing sufficient net gain and bandwidth to support large splitting factors and upstream bit rates up to 10 Gb/s. The experimental results reported show that the network, with a total reach of 100 km and an upstream bit rate of 10 Gb/s, can potentially support 17 TDM PONs operating at different wavelengths each with up to 256 customers, giving an aggregate number of 4352 customers in total.

A review of air-ice chemical and physical interactions (AICI): liquids, quasi-liquids, and solids in snow

Abstract: Snow in the environment acts as a host to rich chemistry and provides a matrix for physical exchange of contaminants within the ecosystem. The goal of this review is to summarise the current state of knowledge of physical processes and chemical reactivity in surface snow with relevance to polar regions. It focuses on a description of impurities in distinct compartments present in surface snow, such as snow crystals, grain boundaries, crystal surfaces, and liquid parts. It emphasises the microscopic description of the ice surface and its link with the environment. Distinct differences between the disordered air-ice interface, often termed quasi-liquid layer, and a liquid phase are highlighted. The reactivity in these different compartments of surface snow is discussed using many experimental studies, simulations, and selected snow models from the molecular to the macro-scale. Although new experimental techniques have extended our knowledge of the surface properties of ice and their impact on some single reactions and processes, others occurring on, at or within snow grains remain unquantified. The presence of liquid or liquid-like compartments either due to the formation of brine or disorder at surfaces of snow crystals below the freezing point may strongly modify reaction rates. Therefore, future experiments should include a detailed characterisation of the surface properties of the ice matrices. A further point that remains largely unresolved is the distribution of impurities between the different domains of the condensed phase inside the snowpack, i.e. in the bulk solid, in liquid at the surface or trapped in confined pockets within or between grains, or at the surface. While surface-sensitive laboratory techniques may in the future help to resolve this point for equilibrium conditions, additional uncertainty for the environmental snowpack may be caused by the highly dynamic nature of the snowpack due to the fast metamorphism occurring under certain environmental conditions. Due to these gaps in knowledge the first snow chemistry models have attempted to reproduce certain processes like the long-term incorporation of volatile compounds in snow and firn or the release of reactive species from the snowpack. Although so far none of the models offers a coupled approach of physical and chemical processes or a detailed representation of the different compartments, they have successfully been used to reproduce some field experiments. A fully coupled snow chemistry and physics model remains to be developed.

Vitamin E and meat quality.

Abstract: Lipid oxidation is a major cause of deterioration in the quality of muscle foods. Oxidation leads to the production of off-flavours and odours, reduction of polyunsatu- rated fatty acids, fat-soluble vitamins and pigments, lower consumer acceptability, and the production of compounds such as peroxides and aldehydes which may be toxic. Lipid oxidation is a free-radical-mediated process which occurs in raw muscle, and especially in cooked muscle. The process is believed to be initiated at the membrane level owing to the oxidation of the highly unsaturated membrane lipids. Modern trends towards convenience foods have resulted in an increase in the production of precooked and restructured meat products which are very susceptible to lipid oxidation. In addition, dietary recommendations favouring the consumption of less saturated fat have led to an increase in demand for foods containing higher levels of unsaturated fatty acids. However, such foods are very susceptible to peroxidation, and present the food technologist with new challenges.