UWM Digital Commons Copyright (c) 2017 University of Wisconsin Milwaukee All rights reserved. http://dc.uwm.edu Recent documents in UWM Digital Commons en-us Sun, 09 Jul 2017 01:42:44 PDT 3600 The Architecture of Place: Amaranth Bakery and Café http://dc.uwm.edu/sarup_student/1 http://dc.uwm.edu/sarup_student/1 Fri, 07 Jul 2017 11:15:26 PDT The goal of this essay is to show that Amaranth Bakery and Café in Washington Park, Milwaukee better represents its community than other buildings in the area. The aspects I chose to discuss are the building’s physical character, its unique setting and the work of its dedicated owners, David Boucher and Stephanie Shipley. This essay discusses these three facets of the business and how they allow for a very successful bakery in the struggling neighborhood of Washington Park. Some of the aspects discussed are the building’s front-back morphology, the way the community utilizes the bakery and the collaborative work of its owners with similar progressive businesses in the area. In a previous essay, I proposed three buildings in the Milwaukee area that represent their communities well in different ways. I chose to speak in this essay about Amaranth Bakery and Café because it is the only place where physical structure, morphology and individuals come together cohesively.

]]> Biwer Bella Convex Grooves in Staggered Herringbone Mixer Improve Mixing Efficiency of Laminar Flow in Microchannel http://dc.uwm.edu/freshwater_facarticles/2 http://dc.uwm.edu/freshwater_facarticles/2 Thu, 22 Jun 2017 09:30:12 PDT The liquid streams in a microchannel are hardly mixed to form laminar flow, and the mixing issue is well described by a low Reynolds number scheme. The staggered herringbone mixer (SHM) using repeated patterns of grooves in the microchannel have been proved to be an efficient passive micro-mixer. However, only a negative pattern of the staggered herringbone mixer has been used so far after it was first suggested, to the best of our knowledge. In this study, the mixing efficiencies from negative and positive staggered herringbone mixer patterns as well as from opposite flow directions were tested to investigate the effect of the micro-structure geometry on the surrounding laminar flow. The positive herringbone pattern showed better mixing efficiency than the conventionally used negative pattern. Also, generally used forward flow gives better mixing efficiency than reverse flow. The mixing was completed after two cycles of staggered herringbone mixer with both forward and reverse flow in a positive pattern. The traditional negative pattern showed complete mixing after four and five cycles in forward and reverse flow direction, respectively. The mixing effect in all geometries was numerically simulated, and the results confirmed more efficient mixing in the positive pattern than the negative. The results can further enable the design of a more efficient microfluidic mixer, as well as in depth understanding of the phenomena of positive and negative patterns existing in nature with regards to the surrounding fluids.

]]> Tae Joon Kwak et al. Quantifying Biochemical alterations in Brown and subcutaneous White adipose Tissues of Mice Using Fourier Transform infrared Widefield imaging http://dc.uwm.edu/physics_facart/6 http://dc.uwm.edu/physics_facart/6 Thu, 22 Jun 2017 09:16:09 PDT Stimulating increased thermogenic activity in adipose tissue is an important biological target for obesity treatment, and label-free imaging techniques with the potential to quantify stimulation-associated biochemical changes to the adipose tissue are highly sought after. In this study, we used spatially resolved Fourier transform infrared (FTIR) imaging to quantify biochemical changes caused by cold exposure in the brown and subcutaneous white adipose tissues (BAT and s-WAT) of 6 week-old C57BL6 mice exposed to 30°C (N = 5), 24°C (N = 5), and 10°C (N = 5) conditions for 10 days. Fat exposed to colder temperatures demonstrated greater thermogenic activity as indicated by increased messenger RNA expression levels of a panel of thermogenic marker genes including uncoupling protein 1 (UCP-1) and Dio2. Protein to lipid ratio, calculated from the ratio of the integrated area from 1,600 to 1,700 cm−1 (amide I) to the integrated area from 2,830 to 2,980 cm−1 (saturated lipids), was elevated in 10°C BAT and s-WAT compared to 24°C (p = 0.004 and p < 0.0001) and 30°C (p = 0.0033 and p < 0.0001). Greater protein to lipid ratio was associated with greater UCP-1 expression level in the BAT (p = 0.021) and s-WAT (p = 0.032) and greater Dio2 expression in s-WAT (p = 0.033). The degree of unsaturation, calculated from the ratio of the integrated area from 2,992 to 3,020 cm−1 (unsaturated lipids) to the integrated area from 2,830 to 2,980 cm−1 (saturated lipids), showed stepwise decreases going from colder-exposed to warmer-exposed BAT. Complementary 1H NMR measurements confirmed the findings from this ratio in BAT. Principal component analysis applied to FTIR spectra revealed pronounced differences in overall spectral characteristics between 30, 24, and 10°C BAT and s-WAT. Spatially resolved FTIR imaging is a promising technique to quantify cold-induced biochemical changes in BAT and s-WAT in a label-free manner.

]]> Ebrahim Aboualizadeh1 et al. r-mode seen in inertial frame http://dc.uwm.edu/physics_facart/5 http://dc.uwm.edu/physics_facart/5 Thu, 22 Jun 2017 08:51:16 PDT This animation by Chad Hanna shows an oscillating neutron star seen by an inertial observer. The red dots show the motion of a fluid element, dominated by the star's rotation. The black lines and dotes show the pattern of the mode (an r-mode) rotating more slowly that the star.

]]> Chad Hanna r-mode seen in a frame rotating with the star http://dc.uwm.edu/physics_facart/4 http://dc.uwm.edu/physics_facart/4 Thu, 22 Jun 2017 08:51:13 PDT The figure on the right shows the same oscillating star, now as seen by an observer rotating with the star. The red dots now do not rotate, and the the black lines show the pattern of the mode rotating backwards -- in a direction opposite to the star's rotation.

]]> Chad Hanna Neutron star in elliptical orbit about a black hole http://dc.uwm.edu/physics_facart/3 http://dc.uwm.edu/physics_facart/3 Thu, 22 Jun 2017 08:51:09 PDT A neutron star in an elliptical orbit about a black holes is disrupted as it passes near the black hole. Its apparent spin after the encounter is not really rotation: Without shocks, circulation is exactly preserved. Instead of rotation, what you are seeing is a nonaxisymmetric mode, a nonlinear version of a bar mode.

Interactions of this kind may be common enough in globular clusters and the centers of galaxies for the advanced gravitational wave detectors LIGO/VIRGO and KAGRA to observe the gravitational waves they emit.

]]> Branson C. Stephens et al. Nonaxisymmetric instability of water drop: Skylab http://dc.uwm.edu/physics_facart/2 http://dc.uwm.edu/physics_facart/2 Thu, 22 Jun 2017 08:51:05 PDT Rotating stars with viscosity are unstable to a bar mode after the radio T/|W| of rotational kinetic energy to gravitational binding energy exceeds about 0.14. An analogous instability can be seen in water drops where surface tension replaces gravity. In this Skylab demonstration, an astronaut spins up free-floating drops of liquid beyond their instability point. Ultimately a drop fissions, in what may be the analog of the formation of close binary stars.

]]> John L. Friedman