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Diet a3 Y 31 = 10.0 S 31 = 3.4 Y 32 = 16.0 S 32 = 3.2 Y 3 = 13.0 S 3 = 4.4
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22.3.5 Local User Accounting Pro le Generation and Maintenance Phase With UAB, the sMAP of an MU has to collaboratively generate and maintain the local user accounting pro le (LUAP) of the MU with some of the nMAPs in order to timely re ect the spending information of the MU. However, updating the LUAP relies on a secure accounting protocol; otherwise, a compromised MAP may arbitrarily change the accounting information of an MU. Therefore, to achieve incontestable payment and authenticity, the idea of a micropayment [22] is exercised to maintain a secure communication session and the LUAP, by which the MUs are forced to periodically submit a nonrepudiation proof of the previous spending information to maintain the session consistency.
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The combination of these techniques with the patterning method described here will provide a means for recapitulating within a tissue-engineered liver construct the intricate cell-cell and cell-matrix interactions critical for liver function.
drawbacks coupled with worker safety issues related to ozone inhalation hazards limit widespread adoption of ozone technology. Electrolyzed water is produced by passing 12% NaCl solution across a bipolar membrane with an electrode on each side, resulting in an acidic solution called electrolyzed oxidizing water and an alkaline solution (Fabrizio and Cutter 2004). Electrolyzed oxidizing water has a low pH (2.3 to 2.7), high oxidation-reduction potential (ORP, >1000 mV), and free chlorine (25 to 80 ppm) (Huang et al. 2008). Thus, electrolyzed oxidizing water antimicrobial effect is due to the combined action of low pH, high ORP, and free chlorine. Fabrizio and Cutter (2005) investigated the in uence of electrolyzed oxidizing water (pH 2.3 to 2.7, 1150 mV ORP, 50 ppm free chlorine) on L. monocytogenes inoculated on beef frankfurters stored for 7 days at 4 C. Electrolyzed oxidizing water caused only a slight reduction (<0.5 log10 CFU/g) in pathogen numbers, but was more effective than 2% acetic acid and 10% trisodium phosphate. Similarly, Fabrizio and Cutter (2004) showed no signi cant in uence of electrolyzed oxidizing water applied to fresh pork inoculated with L. monocytogenes and Salmonella Typhimurium. As with most antimicrobials, complex organic composition of meat tends to lessen the ability to inactivate bacteria. Novel approaches are needed to retain the antimicrobial activity of these agents in meat matrices.
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