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  1. Article ; Online: Temperature dependence of nitrogen solubility in bridgmanite and evolution of nitrogen storage capacity in the lower mantle.

    Fukuyama, Ko / Kagi, Hiroyuki / Inoue, Toru / Kakizawa, Sho / Shinmei, Toru / Sano, Yuji / Deligny, Cécile / Füri, Evelyn

    Scientific reports

    2023  Volume 13, Issue 1, Page(s) 3537

    Abstract: Relative nitrogen abundance normalized by carbonaceous chondrites in the bulk silicate Earth appears to be depleted compared to other volatile elements. Especially, nitrogen behavior in the deep part of the Earth such as the lower mantle is not clearly ... ...

    Abstract Relative nitrogen abundance normalized by carbonaceous chondrites in the bulk silicate Earth appears to be depleted compared to other volatile elements. Especially, nitrogen behavior in the deep part of the Earth such as the lower mantle is not clearly understood. Here, we experimentally investigated the temperature dependence of nitrogen solubility in bridgmanite which occupies 75 wt.% of the lower mantle. The experimental temperature ranged from 1400 to 1700 °C at 28 GPa in the redox state corresponding to the shallow lower mantle. The maximum nitrogen solubility in bridgmanite (MgSiO
    Language English
    Publishing date 2023-03-02
    Publishing country England
    Document type Journal Article
    ZDB-ID 2615211-3
    ISSN 2045-2322 ; 2045-2322
    ISSN (online) 2045-2322
    ISSN 2045-2322
    DOI 10.1038/s41598-023-30556-5
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  2. Article: Quantitative MRI study of layers and bubbles in Danish pastry during the proving process

    Deligny, Cécile / Guylaine Collewet / Tiphaine Lucas

    Journal of food engineering. 2017 June, v. 203

    2017  

    Abstract: Proving of a real sized Danish pastry (10 cm × 5 cm) was studied by MRI to visualize dough and fat layers and their evolution. The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A ... ...

    Abstract Proving of a real sized Danish pastry (10 cm × 5 cm) was studied by MRI to visualize dough and fat layers and their evolution. The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A new method of quantification of the three components, gas, gas-free dough and fat, in partial volume was applied to MRI images of Danish pastry during proving. The method estimated accurately the proportion of gas with a maximal bias of 5%. Sheeting steps up to 3 did not modify the inflation process of pastry and hence did not alter the gluten network and its capacity to retain gases at the global scale. A degassing effect of lamination was observed from the third sheeting step (dough layers with median thickness of about 750 μm). Thickness between dough layers was not the same from the bottom to the top of the laminated dough and this was amplified during proving. However, the gas proportion in these layers was homogenous and there was no effect of the position of the layer on its expansion. Large bubbles (> 0.5 mm) were visualized in dough layers but they were not elongated at this step of processing, as are bubbles typical of Danish pastry once baked. Eye-shaped bubbles were instead visualized in fat layers; their number increased more rapidly than that of fat layers. They contributed to less than 10% of overall inflation. Finally, large, undetectable portions of fat (40 ± 13 mm equivalent to about 80 pixels) were assigned to missing fat material and breaks in the layering, considered as undesirable by the bakers. These void spaces represented 7.7% of the expected total length of fat layers in the MRI images, a proportion also reported from CLSM images of the same pastries.
    Keywords bubbles ; confocal laser scanning microscopy ; dough ; gases ; gluten ; inflation ; magnetic resonance imaging ; pastries
    Language English
    Dates of publication 2017-06
    Size p. 6-15.
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 622518-4
    ISSN 0260-8774
    ISSN 0260-8774
    DOI 10.1016/j.jfoodeng.2017.01.016
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 5086: Show issues

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  3. Article ; Online: Multi-tissue partial volume quantification in multi-contrast MRI using an optimised spectral unmixing approach.

    Collewet, Guylaine / Moussaoui, Saïd / Deligny, Cécile / Lucas, Tiphaine / Idier, Jérôme

    Magnetic resonance imaging

    2018  Volume 49, Page(s) 39–46

    Abstract: Multi-tissue partial volume estimation in MRI images is investigated with a viewpoint related to spectral unmixing as used in hyperspectral imaging. The main contribution of this paper is twofold. It firstly proposes a theoretical analysis of the ... ...

    Abstract Multi-tissue partial volume estimation in MRI images is investigated with a viewpoint related to spectral unmixing as used in hyperspectral imaging. The main contribution of this paper is twofold. It firstly proposes a theoretical analysis of the statistical optimality conditions of the proportion estimation problem, which in the context of multi-contrast MRI data acquisition allows to appropriately set the imaging sequence parameters. Secondly, an efficient proportion quantification algorithm based on the minimisation of a penalised least-square criterion incorporating a regularity constraint on the spatial distribution of the proportions is proposed. Furthermore, the resulting developments are discussed using empirical simulations. The practical usefulness of the spectral unmixing approach for partial volume quantification in MRI is illustrated through an application to food analysis on the proving of a Danish pastry.
    MeSH term(s) Algorithms ; Food Analysis/methods ; Image Processing, Computer-Assisted/methods ; Least-Squares Analysis ; Magnetic Resonance Imaging/methods
    Language English
    Publishing date 2018-01-08
    Publishing country Netherlands
    Document type Journal Article ; Review
    ZDB-ID 604885-7
    ISSN 1873-5894 ; 0730-725X
    ISSN (online) 1873-5894
    ISSN 0730-725X
    DOI 10.1016/j.mri.2017.12.027
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Cologne/Königswinter

    Zs.A 1817: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
    Jg. 1995 - 2021: Lesesall (1.OG)
    ab Jg. 2022: Lesesaal (EG)

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  4. Article ; Online: In situ quantification of the nitrogen content of olivine-hosted melt inclusions from Klyuchevskoy volcano (Kamchatka)

    Füri, Evelyn / Portnyagin, Maxim / Mironov, Nikita / Deligny, Cécile / Gurenko, Andrey / Botcharnikov, Roman / Holtz, François

    Implications for nitrogen recycling at subduction zones

    2021  

    Abstract: Assessing the N content of arc magmas and their mantle source remains a challenge because the volatile element composition of melts and gases can be modified during magma ascent, storage, and eruption. Given that melt inclusions (MIs) in Mg-rich olivine ... ...

    Abstract Assessing the N content of arc magmas and their mantle source remains a challenge because the volatile element composition of melts and gases can be modified during magma ascent, storage, and eruption. Given that melt inclusions (MIs) in Mg-rich olivine represent the best proxies for primary arc melts, we applied, for the first time, an in situ high-resolution secondary ion mass spectrometry (SIMS) method to determine the N concentration in olivine-hosted MIs from Klyuchevskoy volcano in Kamchatka. To reverse the effects of post-entrapment modification processes (i.e., exsolution of volatiles into a fluid bubble), the MIs were partially to completely homogenized at high temperatures (1150–1400 °C) and pressures ranging from 0.1 to 500 MPa under dry to H2O-saturated conditions at variable oxygen fugacities (CCO to QFM + 3.3). After the experiments, N concentrations in water-rich MI glasses correlate positively with H2O and CO2 contents as well as with N/CO2 ratios, and negatively with the volume of the remaining fluid bubble. Glasses of completely homogenized (fluid bubble-free) MIs contain up to 25.7 ± 0.5 ppm N, whereas glasses of three unheated (natural, bubble-bearing) MIs have significantly lower N concentrations of ~1 ± 0.3 ppm. The N-CO2-Nb characteristics of completely homogenized MIs indicate that melts feeding Klyuchevskoy volcano have high absolute concentrations of both N and CO2, as well as large excess of these volatiles relative to Nb, compared to primary mid-ocean ridge melts. This implies that large amounts of N and CO2 in Klyuchevskoy melts and their mantle source are derived from the subducting slab, and that these subducted volatiles are (partially) returned to the crust and atmosphere by arc-related magmatism.
    Subject code 550
    Language English
    Publishing date 2021-07-26
    Publisher Elsevier
    Publishing country de
    Document type Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

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  5. Article ; Online: Redox control on nitrogen isotope fractionation during planetary core formation.

    Dalou, Celia / Füri, Evelyn / Deligny, Cécile / Piani, Laurette / Caumon, Marie-Camille / Laumonier, Mickael / Boulliung, Julien / Edén, Mattias

    Proceedings of the National Academy of Sciences of the United States of America

    2019  Volume 116, Issue 29, Page(s) 14485–14494

    Abstract: The present-day nitrogen isotopic compositions of Earth's surficial ( ...

    Abstract The present-day nitrogen isotopic compositions of Earth's surficial (
    Language English
    Publishing date 2019-07-01
    Publishing country United States
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 209104-5
    ISSN 1091-6490 ; 0027-8424
    ISSN (online) 1091-6490
    ISSN 0027-8424
    DOI 10.1073/pnas.1820719116
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Cologne/Königswinter

    Zs.A 1148: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
    Jg. 1995 - 2021: Lesesall (1.OG)
    ab Jg. 2022: Lesesaal (EG)

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