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Humiliatingly enough for hydrogeologists, the breakthrough which occurred in 1856 did not even arise from any investigation of groundwater ow per se. Rather, it emerged from the musings and experiments of a French hydraulic engineer, Henry Darcy (1803 1858), who was one of the leading hydraulic engineers of his age. Besides paving the way for the development of hydrogeology (Simmons 2003), Darcy was instrumental in the derivation of one of a very important formula for describing frictional head losses during ow through pipes (the Darcy Weisbach Formula, which remains in widespread use today). Without even trying to investigate the movement of natural groundwaters, Henry Darcy managed to derive a fundamental law which has been used ever since for the quanti cation of ows in aquifers. It came to pass while Darcy was engaged in the development of a reliable public water supply for his native city of Dijon in northeastern France. Having identi ed a suitable raw water source (a spring located several kilometers from the city) and designed a pipeline to carry the required quantity of water to the city, Darcy turned his attention to the removal of impurities from the water using sand lters. However, the task of designing appropriate sand lters was hindered by the lack of any reliable design criteria. To redress this, Henry Darcy devised and implemented a series of experiments with pilot-scale sand lters, comprising cylinders packed with clean sand. Figure 3.4 illustrates a laboratory sand lter with general characteristics similar to that used by Darcy in his classic experiments (Darcy 1856). (Darcy s original column was oriented vertically, but it is less easy to appreciate the dynamics of ow if a vertical column is sketched.) By systematically varying ow rates and water levels in the reservoir feeding his experimental lter, by trying out lters of different lengths, and by successively changing the grade of sand used to pack the lters, Darcy soon learned that the ow rate (Q) which could be passed steadily through a sand lter was directly proportional to both the cross-sectional area (A) of the lter and the hydraulic gradient (i) across it. This combined
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$message = @{$messages}[ $nums[ $num - 1 ] ]; $msgid = $message->{ id }; if ($msgid) { @labels = $gmail->get_labels(); $id = 1; foreach (@labels) { them print $id . \t . $_ . \n ; $id++; } print \n ; print enter label to set\n ; $num = <>; print \n ; $label = $labels[ $num - 1 ]; if ($label) { $gmail->edit_labels( label => $label, action => add , msgid => $msgid ); # simply add label to message print labeled message\n ; } }
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attaching to the epitheleal cells before E. coli O157 : H7 can have a chance to interact with them. Much research on this organism is being conducted around the world. In 2002, there were 84 outbreaks, 3,260 cases, and 8 deaths reported that were attributed to Escherichia coli (the serotype was not speci ed, but it was probably O157 : H7). Much is now known about the characteristics of this organism. It grows well at 37 C but poorly at 44 45 C, a temperature usually used to isolate E. coli. It can grow between 8 45 C and can survive in ground beef at 20 C for nine months. It can grow in neutral pH ranges of 5.5 to 7.5 but can also grow in pH 4.0 to 4.5 range, and more recent data indicated that it can survive in apple cider in the range of pH 3.6 to 4.0. The organism is heat sensitive. Proper cooking temperatures of 71 C will destroy the organism in foods. The organism is quite salt tolerant, with the ability to grow at 8% NaCl at 37 C; however, at a lower incubation temperature of 10 C, growth was inhibited to 4% to 6%. This organism grows well in water activity around 0.99, with a minimum at 0.95. Outbreaks of E. coli O157 : H7 have been reported from water, meat, poultry, dairy products, salad, apple cider, and even fermented meats and mayonnaise. Detection methods include conventional culture procedures designed speci cally for E. coli O157 : H7, a variety of diagnostic kits, serologic tests, ELISA. PCR, and Ribotyping. The aim is to accurately and rapidly screen for the presence or absence of the organisms in 25 grams of food. A 24-hour negative screening protocol is now available. Some commercial companies developed an 8-hour protocol. Research from Fung s laboratory perfected a 5.25-hour test to detect this organism using the Pathatrix system. This involved a short incubation period, followed by a circulating system to concentrate the target E. coli O157 : H7 by immunomagnetic separation technology and complete the procedure by using a 25-minute ELISA test.
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where the following de nitions are duplicated from [2]: ( ~ f j 1 s0 if j 10 otherwise
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