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Cobalt, recognized as one of the scarcest industrial metals, is typically discarded during the zinc production process in the high-temperature refining section, along with manganese. This waste product is colloquially referred to as ‘hot cake.’ The present study endeavored to segregate cobalt and manganese from the hot cake and transition them into the liquid phase via bioleaching, a method that is both economically and environmentally superior to pyrometallurgical techniques. In the hot cake, cobalt exists as Co (III) and manganese as Mn (IV). Given their oxidized states, both cobalt and manganese are insoluble in acid and necessitate reduction for dissolution. The study employed Acidithiobacillus thiooxidans and Acidithiobacillus ferrooxidans bacteria to create an environment conducive to the reduction of cobalt and manganese. Under optimal conditions, this biotechnological approach facilitated the recovery of 62.8% of cobalt and 91.6% of manganese. Subsequently, a model was developed to predict the optimal method for processing cobalt from hot cake, based on the recovery rates of cobalt and manganese. This research contributes to the broader goal of resource recovery and waste minimization in the metal industry. [ABSTRACT FROM AUTHOR]

"Smothered and Covered: Waffle House and the Southern Imaginary" by Ty Matejowsky is a review essay that explores the cultural significance of the restaurant chain Waffle House. The book delves into the historical, political, and social context surrounding Waffle House, while also critiquing its quirks and examining its presence in American pop culture. The author discusses topics such as the fast-casual restaurant industry, race and discrimination in the American South, and Waffle House's influence on popular culture. While the book occasionally strays from its focus on Waffle House, it provides an engaging and informative exploration of the restaurant's impact. [Extracted from the article]

Key Clinical Message: We should consider IgG4‐related disease (IGRD) as one of the potential causes of constrictive pericarditis. In patients with constrictive pericarditis due to IGRD, the combination of surgical treatment and immunosuppressive therapy may be an effective strategy. [ABSTRACT FROM AUTHOR]

Pancake lens has been widely used in virtual reality (VR) and mixed reality (MR) due to its compact form factor. However, using a half mirror (HM) to fold the optical path results in a tremendous optical loss. To enhance the optical efficiency while keeping a compact form factor, we present a new folded optical system incorporating a nonreciprocal polarization rotator. In our proof‐of‐concept experiment using a commercial Faraday rotator (FR), the theoretically predicted 100% efficiency is validated. Besides, the angular response of terbium gallium garnet (TGG) material is simulated for the first time and the results indicate that such an FR is relatively insensitive to the incident angle, which can dramatically enhance the contrast ratio of our pancake design. Finally, the potential application of such pancake optics for ultracompact near‐infrared (NIR) night vision goggles is also discussed. [ABSTRACT FROM AUTHOR]

Folded optical path designs have been widely applied in Virtual Reality (Pancake VR) displays in recent years. Compared with the traditional straight‐through and Fresnel optical path design, the Pancake design has obvious advantages in smaller size and clearer virtual image. However, the Pancake optical path uses polarization devices to fold the optical path and, light undergoes multiple refractions and reflections between lens groups, thus inevitably introducing stray light. This stray light greatly reduces the contrast ratio even if taking high‐contrasting Mini‐LED backlight LCD as panel, and seriously affects the user experience. In this paper, we first analyze the causes of stray light in the Pancake design and then propose an effective optical design method. In addition, an effective process scheme for improving image contrast is proposed by analyzing the impact of lens and tube reflectivity. Further, a prototype of the Pancake VR optical module is successfully implemented with low stray light and high contrast ratio. [ABSTRACT FROM AUTHOR]

A 10 year-old female spayed German Short-haired Pointer dog weighing 26.8 kg (59 lb) presented with a 2 week history of recurrent ascites. The dog had a 4 year history of idiopathic pericardial effusion causing sporadic episodes of cardiac tamponade and secondary ascites. A subtotal pericardiectomy was performed 3 months prior to presentation. The patient had done well for 2 months following this procedure, at which point the large-volume modified transudate ascites recurred, necessitating abdominocentesis every 10 days. Thoracic and abdominal computed tomography (CT) revealed no abdominal or vascular cause of ascites. Transthoracic echocardiography performed under general anesthesia showed constrictive epicarditis (visceral pericarditis) resulting in diastolic dysfunction and right-sided congestive heart failure. A sternotomy was performed for a pericardial waffle procedure or crosshatch pericardiotomy--scoring of crosshatched incisions into the thickened epicardium. Echocardiographic findings postoperatively were consistent with resolved constrictive epicarditis. At 8 months postoperatively, the dog was clinically normal and had only required one abdominocentesis one month after the waffle procedure. This case report describes the successful treatment of a dog with constrictive epicarditis using a novel surgical technique (waffle procedure) that has not yet been described in veterinary medicine. [ABSTRACT FROM AUTHOR]

In the VR optical system, the pancake optics faces the problem of ghost, which is more serious than the conventional aspherical/Fresnel optics. The causes of pancake ghosts are different, thus the performance of pancake ghosts in the image is also different. Some of them can be clearly imaged, but some exist in the form of light spots. The presence of these ghosts seriously affects the image contrast. In this paper, ghost measurement and simulation methods are proposed, which obtains the Virtual image distance, position and brightness of the ghost image, and the cause of the ghost image is obtained by combining the simulation and measurement. Finally, ghost intensity was reduced from 4.68% to 2.39% using the ghost image mitigation methods. A pancake optical system was optimized and prototype was demonstrated, with a field of view of 108°, an exit pupil diameter of 10mm, and a ghost image intensity of less than 2.39%. [ABSTRACT FROM AUTHOR]

This paper presents a simulation model for a large field‐of‐view, wide eye‐box, and high‐resolution ultra‐thin near‐eye display based on a freeform optical lens array. It creatively incorporates a polarization‐based optical folding technique (pancake lens), reducing the thickness of the simulation model to less than 1.4 cm (excluding the display screen). Compared to traditional VR devices, this significantly reduces the volume and weight of the equipment. The parameters of the simulation model are as follows: eye‐box size of 10mm, resolution utilization rate of 50%; the introduction of freeform optics greatly improves the imaging quality of the displayed images. At the same time, the field of view reaches 116° (single eye, vertical direction). [ABSTRACT FROM AUTHOR]

The discovery of smoke‐induced dynamical anomalies in the stratosphere associated with the 2019/2020 Australian New Year pyrocumulonimbus (pyroCb) super outbreak initiated a new field of study involving aerosol/weather anomalies. This paper documents the dynamical anomalies associated with the February 2009 Australian Black Saturday pyroCb outbreak. Positive potential vorticity anomalies (indicating anticyclonic rotation) with horizontal extent ∼1000 km and vertical thickness ∼2 km are associated with the plume, which we classify as a Smoke With Induced Rotation and Lofting (SWIRL). The SWIRL initially formed east of Australia, but then moved westward, crossing over Australia, and continuing to Africa. The SWIRL lasted for nearly three weeks (13 February–4 March), traveling ∼27,000 km and rising from potential temperatures of ∼410–500 K (altitudes ∼18–21 km). The altitude of the SWIRL is corroborated with coincident satellite‐based profiles of H2O, CO, HCN, O3, and aerosol extinction. A vertical temperature dipole (±3 K) accompanied the PV anomaly, as verified with coincident Global Navigation Satellite System radio occultation temperatures. The SWIRL dissipated as it passed over Africa. Operational ECMWF forecasts with early initialization (13 February) and late initialization (21 February) are examined. In the early case, the forecasted PV anomaly disappeared within 4 days, as expected due to lack of smoke heating in the forecast model. In the late case, while the forecasted PV anomaly was weaker than in the reanalyzes, a remnant anomaly remained out to 10 days. Plain Language Summary: Large bushfires in February 2009 in Australia led to large thunderstorms called pyrocumulonimbus (pyroCb) that injected significant amounts of smoke high into the atmosphere. When this smoke was warmed by absorbing sunlight it became buoyant and started to rise and rotate. This feature has been named a Smoke With Induced Rotation and Lofting (SWIRL) and had previously been observed in large pyroCbs that occurred around New Year's Day 2020 and in Canadian fires that occurred in 2017. The February 2009 SWIRL was a pancake‐like structure 1000 km across and 2 km thick. It lasted for three weeks, traveling over 27,000 km, and rising from 18 to 21 km in altitude. The SWIRL was observed both in weather maps and in satellite observations of gases such as water vapor, carbon monoxide, and ozone. Forecasting the SWIRL is difficult because current numerical weather models either do not consider smoke heating or lack inputs of pyroCb events as they are occurring in real time. Key Points: The February 2009 Australian Black Saturday pyroCbs injected a smoke plume into the stratosphere that induced a mesoscale anticycloneThe anticyclone was 1000 km across and 2 km thick and traveled 27,000 km in three weeks as it rose from 18 to 21 km in altitudeSatellite trace gas and aerosol anomalies coincide with potential vorticity anomalies, confirming smoke‐induced dynamical perturbations [ABSTRACT FROM AUTHOR]

Consumers prefer food products that, in addition to nutritional properties, also have effects beneficial to health. Non-conventional food plants such as canary seed (Phalaris canariensis) constitute an alternative in the food industry due to nutritional properties, chemical, and bioactive potential. The aim of this research was to develop pancake formulations with the inclusion of canary seed flour to evaluate their proximate composition, overall score, taste and texture sensory acceptability, and glycemic index. Pancakes based on whole-wheat flour mixed with canary seed flour were developed at four substitution levels (control 0, 10, 30, and 50%). The formulations exhibited attractive nutritional properties, mainly due to the levels of protein (~ 8.7%), minerals (~ 5.1%), and total dietary fiber (4.7–5.9%). The overall score and taste showed a statistical difference (p < 0.05) between the formulations. The flours with 10 and 30% showed high sensory acceptability with scores of 6.22 and 6.67 respect to 7-point hedonic scale, between the categories "I like it" and "I like it a lot". All formulations presented a low glycemic index (34–39%) that was significantly influenced (p < 0.05) as the level of substitution increased. The findings represent a new approach to the use of canary seed in the development of healthy food products. [ABSTRACT FROM AUTHOR]

Red cabbage, a highly nutritious cool‐season cruciferous vegetable, is rich in anthocyanins; however, the instability of anthocyanins during processing and storage poses challenges. This study aimed to optimize the foam‐mat drying process of red cabbage juice (RCJ) with a high anthocyanin content using a hybrid microwave hot air‐drying system (MW‐HAD) as a dehydration method compared to conventional techniques (HAD) using response surface methodology (RSM). Additionally, the produced red cabbage juice powder (RCJP) was used to enrich the pancake formulation. The developed model exhibited a high degree of reliability with optimal conditions and was determined for microwave power, temperature, foaming agent carboxymethylcellulose (CMC), and egg white protein (EWP) as 360 W, 60°C, 0.3%, and 1.2%, respectively. Moisture content (%) was decreased from 93.47 to 8.62 at optimum process conditions. In comparison to the control (60°C), foam mat drying with the MW‐HAD hybrid system reduced the drying time (DT) by more than 90.9% due to the higher drying rate, while many physicochemical properties, especially total anthocyanin content (TAC), were better preserved. Utilization of RCJP in the production of anthocyanin‐rich functional pancakes resulted in enhanced nutritional qualities compared to control pancakes with increased protein (35.07%), total phenolic (75.8%), dietary fiber (82.9%), and anthocyanin content (100%). In conclusion, MW‐HAD demonstrates significant potential as a promising drying method to reduce the DT and preserve the physicochemical properties of RCJP. Furthermore, the application of the optimized RCJP in anthocyanin‐rich functional pancakes highlights improved nutritional qualities, making a substantial contribution to the advancement of functional foods. [ABSTRACT FROM AUTHOR]

In this study, gluten‐free pancakes were prepared using rice flour and potato starch at a ratio of 50:50. Due to a lack of gluten networks in these ingredients, the hydrocolloid gums including carboxymethyl cellulose (CMC) at 0.5%, 1%, and 1.5% and hydroxypropyl methylcellulose (HPMC) at 1%, 2%, and 3% were added to improve the quality of the final products. The effects of these hydrocolloid gums on the physicochemical, textural, and sensory properties of the gluten‐free pancakes were evaluated. Pancakes prepared with wheat flour were used as a control sample. The results showed that the addition of both gums decreased the hardness and chewiness of the gluten‐free pancakes while increasing the springiness and their moisture content. Increasing the concentration of the gums resulted in an L* value (lightness) reduction, which produced a darker crust on the pancakes. Moreover, the gluten‐free pancakes containing CMC and HPMC had higher specific volumes than the gluten‐free samples made without CMC and HPMC. From a sensory point of view, the samples containing 2%, 3% HPMC and 1% CMC received the highest overall acceptance score. Thus, CMC and HPMC can be used as improvers in gluten‐free pancakes. [ABSTRACT FROM AUTHOR]

"Linearly many faults" is a phenomenon observed by Cheng and Lipták in which a specific structure emerges when a graph is disconnected and often occurs in various interconnection networks. This phenomenon means that if a certain number of vertices or edges are deleted from a graph, the remaining part either stays connected or breaks into one large component along with smaller components with just a few vertices. This phenomenon can be observed in many types of graphs and has important implications for network analysis and optimization. In this paper, we first validate the phenomenon of linearly many faults for surviving graph of a burnt pancake graph B P n when removing any edge subset with a size of approximately six times λ (B P n) . For graph G, the ℓ-component edge connectivity denoted as λ ℓ (G) (resp., the ℓ-extra edge connectivity denoted as λ (ℓ) (G) ) is the cardinality of a minimum edge subset S such that G − S is disconnected and has at least ℓ components (resp., each component of G − S has at least ℓ + 1 vertices). Both λ ℓ (G) and e λ (ℓ) (G) are essential metrics for network reliability assessment. Specifically, from the property of "linearly many faults", we may further prove that λ 5 (B P n) = λ (3) (B P n) + 3 = 4 n − 3 for n ⩾ 5 ; λ 6 (B P n) = λ (4) (B P n) + 4 = 5 n − 4 and λ 7 (B P n) = λ (5) (B P n) + 5 = 6 n − 5 for n ⩾ 6 . [ABSTRACT FROM AUTHOR]

This article discusses the portrayal of ordinary food in two fictional works, "Poison" and "Future Home of the Living God." The authors use food to explore the connection between the everyday and the apocalyptic, shedding light on the negative impacts of the global food system. The narratives challenge white-centric apocalyptic imaginaries and expose the violence inherent in settler petro-food regimes. The article also delves into the concepts of food sovereignty and the global food regime, emphasizing the need for political, economic, and environmental justice in food systems. Additionally, the text examines the themes of ordinary food and its role in the face of environmental crisis in the two novels. It highlights how indulging in unhealthy food prevents characters from taking action and escaping toxic events. The novels also explore the deceptive allure of industrial foods and the necessity of confronting damaging consumption patterns. Furthermore, the article explores the themes of food and colonialism in "Future Home of the Living God." It discusses how the exploitation of Native imagery in marketing perpetuates exoticism and colonialist-patriarchal exploitation. The novel also contrasts individualistic alternatives to industrial food with community-based foodways and Ojibwe food sovereignty. Ultimately, the text emphasizes the importance of reconfiguring relationships with food and reclaiming power from the settler petro-food regime to create more just and resilient social structures. [Extracted from the article]

Crispy waffles are popular snacks typically containing wheat flour, sugar, and oil. Excessive consumption may be unhealthy. This study aimed to produce healthier crispy waffles using vegetables, specifically Chinese kale (CK), False Pak Choi (FPC), and Thai basil (TB), as sources of calcium. These vegetables underwent three pre-treatments: blanching, steaming, and stir-frying. The study then focused on the formulation of calcium-fortified crispy vegetable waffles with riceberry (CVWR) using a mixture design experiment. Calcium content in TB, FPC, and CK was found to be 313.96, 309.88, and 246.15 mg/100g, respectively. Pre-treatment results revealed that steaming resulted in the least reduction of calcium content, while stir-frying caused the least reduction of total chlorophyll and total polyphenol contents. The proportions of the crispy waffles components were 0-30%CK, 0-30% FPC, 0-30%TB, and 70% riceberry. The physical quality of CVWR, considering crispness and calcium content, was determined using a linear regression equation. The analysis showed that CVWR with TB as the primary component had the highest calcium content and crispness, followed by FPC and CK, respectively. In terms of sensory characteristics, FPC had the highest fracture coefficient, followed by TB and CK, respectively. The optimal formulation, determined by overlapping diagrams, consisted of 14.88% FPC, 13.11% TB, 2.01% CK, and 70% riceberry. The resulting CVWR contained 286.19 mg/100g calcium and was a source of total dietary fiber and anthocyanin. Consequently, CVWR offers a healthier, highnutritional- value snack option suitable for health-conscious consumers. [ABSTRACT FROM AUTHOR]

Understanding and consuming public budget data is a key issue, helping citizens in gaining insight into their democratic and political systems. The goal of this work is to present Waffster, a user-friendly representation supporting the understanding of such data. The proposed representation enables the browsing, searching, comparing, and presenting of the hierarchically arranged components and quantities in budgets. In this paper, we first conduct a thorough survey of online public budget visualizations. Then, in collaboration with Le Devoir, a Canadian daily newspaper, we propose a novel unit-based hierarchical design based on waffle charts. We evaluate this design using a controlled user study to compare it to a tree-map based layout, and a case study conducted with Le Devoir during the provincial election campaign in Québec of 2018. [ABSTRACT FROM AUTHOR]

The food industry has introduced healthy foods as a result of the current health consciousness. People today demand nutrient-rich foods with enough health benefits in order to meet their health demands. In this study, the development and standardization of a wholesome pancake premix with pseudocereals was carried out. Healthy Pancake premix was packed in laminates and polypropylene under ambient conditions and analyzed for physico-chemical characteristic i.e. (bulk density, tapped density, crude protein and ash content) for period of 21 days. Among the four treatments the highest bulk density (0.56 g/cm³) in C1 (55::BWF), tapped density (0.71 g/cm³) in C1(55::BWF), crude protein content (11.56%) in C2(55::BWF) and ash content in T2 (30:15:10BWF:AF:FF) was found during storage period. Thus, in general there was decrease in bulk density, tapped density, crude protein and ash content throughout the storage period of 21 days. [ABSTRACT FROM AUTHOR]

Pancake bouncing of water droplets on superhydrophobic surfaces has been extensively studied, because the reduction in solid–liquid contact time shows great potential for self-cleaning, anti-icing, etc. However, the behavior of a pancake-bouncing droplet in the ambient air and its subsequent interaction with the underlying surface remain unrevealed, which is actually crucial for practical applications. In this Letter, we comprehensively investigate the overall dynamics of droplets on post-array superhydrophobic surfaces by extending the range of impact velocities. An unreported phenomenon was observed, whereby the retracting droplet undergoes vertical elongation and re-contacts the underlying surface following the pancake bouncing event. As the impact velocity increases, the submillimeter-scale posts notably influence the droplet splash, where tiny droplets are ejected from the edges of lateral liquid jets through the posts. Experimental results and scale analysis show that the critical Weber number for this jet splash phenomenon decreases with the post spacing and the post edge length over a certain range. The violent jet splash occurring at higher Weber numbers reduces the mass of the remaining droplet and, consequently, diminishes the diameter prior to retraction, thereby suppressing the secondary contact with the surface. Our findings are believed to provide valuable insight for the understanding and the application of the pancake bouncing effect. [ABSTRACT FROM AUTHOR]

Almonds are one of the most produced nuts worldwide and numerous studies have shown that they have nutritional and medicinal characteristics, which gives them the possibility of being applied in various products. However, several by-products are generated during their production, which have characteristics of interest but remain underutilised, namely, the almond skins. This work aimed to study samples of waffles supplemented with almond skins. The waffles were evaluated for their total polyphenol content, antioxidant capacity, total flavonoids, ortho-diphenols, soluble sugars, starch, texture, and colour. They were also sensorially evaluated using a panel of tasters specialised in this type of evaluation and a quantitative descriptive analysis test (QDA) sensory test. The results showed that the waffles with the highest levels of phenolic compounds as well as the highest antioxidant activity (by the ABTS, DPPH, and FRAP methods) were the waffles supplemented with 10% almond skin. The total phenol contents obtained for the prepared extracts varied between 0.127 mg GAE/g and 0.415 mg GAE/g, the flavonoid contents ranged from 0.067 mg CAE/g to 0.339 mg CAE/g and the ortho-diphenol contents varied between 0.163 mg ACE /g and 0.303 mg ACE/g. Regarding the quantification of soluble sugars, the values were presented in percentage of fresh weight, and ranged from 30.148 to 38.054%; regarding the quantification of starch, the percentages varied from 14.488 to 21.982%. Sensorially, we verified that the samples were statistically different in terms of the descriptors "colour", "roasted aroma", and "dissolubility", with a higher score in these descriptors for the waffles with 10% of almond skin. This process of obtaining waffles, which can be industrialised, is interesting from both a nutritional point of view and for the possibility of creating new, differentiated, and innovative products. [ABSTRACT FROM AUTHOR]

This paper presents two models to design waffle slabs against concentric and eccentric punching shear. The suggested design models modify the current code provisions in two ways by replicating the loss of shear surface area of waffle slabs on the code shear critical section, implementing a modified concrete shear strength equation, and introducing a factor to account for the moment transfer for waffle slabs–column connections subjected to eccentric punching shear. The proposed models were verified with the test results of flat slabs from the literature and then applied to predict the punching shear of waffle slabs. The models agree well with the test results of waffle slabs and the test results of flat slabs. [ABSTRACT FROM AUTHOR]

Soluble gas stabilization (SGS) technology is a novel way to increase the effectiveness of modified atmosphere (MA) packaging. However, SGS can be time-consuming and difficult to include in an existing process. This can be overcome by including CO2 in an existing processing step, such as the product's cooling step. A full factorial design was set up with SGS times (0.5, 1.0, and 2.0 h) and temperatures of fish cakes (chilled (0 °C) or during chilling (starting at 85 °C)) as factors. MA-packaged fish cakes were included as a control. The response was headspace gas composition at equilibrium. Headspace gas composition at equilibrium showed significantly (p < 0.05) less dissolved CO2 in hot fish cakes after 0.5 h than in cold cakes. Still, no significant differences were found between hot and cold at 1.0 and 2.0 h. Also, all SGS samples, regardless of time and temperature, had a higher content of CO2 compared to modified atmosphere packaging (MAP). [ABSTRACT FROM AUTHOR]

Objective: To identify the nutritional status and eating habits in snacks of schoolchildren in 12 public schools in Reynosa Tamaulipas, related to socioeconomic level. Methodology: The socioeconomic level was identified, weight, height and waist circumference were measured, and school snack foods were recorded for five consecutive days, after signing the informed consent by the parents. Results: Regarding the eating habits related to the socioeconomic level, it was observed that the children of the lower middle level had a higher consumption of calories based on foods such as flautas, fried tacos, hamburger, pizza, hot cakes, tamales, ham, egg, flour tortilla, potato, fresh cheese. Unlike the medium-high level, who had a higher consumption of sugary drinks, pasteurized cheese, tacos, fruit, dairy products, and vegetables. Limitation: Low availability of the parents to sign the informed consent. Conclusion: It is recommended to strengthen food policies to carry out interventions in school snacks with other healthy food alternatives considering the socioeconomic level. [ABSTRACT FROM AUTHOR]

Waffle slabs made of ultra-high performance concrete (UHPC) are now being widely used in bridge deck construction. However, to date, no research has been conducted to study their failure behavior. Two one-way waffle slab strips made of UHPC were load-tested under four-point bending to investigate their strength, ductility, and failure patterns. An identical set made of high strength concrete (HSC) was also tested to provide a comparison to specimens made with traditional construction materials. The UHPC specimens exhibited multiple fine cracks prior to rebar yielding and failed by steel rebar rupture after a single crack localized. In contrast, the HSC slab strips exhibited several large cracks and substantially larger ductility than the UHPC slab strips, although their strength was about 40% less than the corresponding UHPC specimens. The experimental results were used to validate a three-dimensional finite element model, which was then employed to investigate the two-way response of UHPC waffle slabs. The simulation study revealed that the yield line design method is applicable to UHPC waffle slabs despite their markedly different behavior compared to concrete slabs. Like the HSC slabs, the UHPC slabs also exhibited displacements and load carrying capacities well in excess of those predicted by flexural theories, due to formation of membrane action. [ABSTRACT FROM AUTHOR]

Due to the inherent disorder and fluidity of water, precise machining of water through laser cutting are challenging. Herein we report a strategy that realizes the laser cutting machining of water through constructing hydrophobic silica nanoparticle-encased water pancakes with sub-millimeter depth. Through theoretical analysis, numerical simulation, and experimental studies, the developed process of nanoparticle-encased water pancake laser cutting and the parameters that affect cutting accuracy are verified and elucidated. We demonstrate that laser-fabricated water patterns can form diverse self-supporting chips (SSCs) with openness, transparency, breathability, liquid morphology, and liquid flow control properties. Applications of laser-fabricated SSCs to various fields, including chemical synthesis, biochemical sensing, liquid metal manipulation, patterned hydrogel synthesis, and drug screening, are also conceptually demonstrated. This work provides a strategy for precisely machining water using laser cutting, addressing existing laser machining challenges and holding significance for widespread fields involving fluid patterning and flow control in biological, chemical, materials and biomedical research. "Due to the inherent disorder and fluidity of water, machining of water through laser cutting is challenging. Here, authors report a strategy through laser cutting to realize the machining of nanoparticle encased water pancakes with the depth of water at sub-millimeter level." [ABSTRACT FROM AUTHOR]

We perform a statistical investigation of the occurrence rates of energetic electron (100–500 eV) pancake pitch-angle distributions (PADs) in the Martian space environment by utilizing 6 yr of MAVEN data. In the Martian ionosphere, we find the following: (1) at the same altitude in the terminator and night regions, the occurrences rates in the center of the southern magnetic anomaly regions are very low, but at the edges of strong magnetic fields, they increase significantly; (2) the occurrence rates of energetic electron perpendicular anisotropies on the Martian dayside increase with altitude; and (3) some closed magnetic lines in the 10°S–55°S, 30°W–125°W region at 400–800 km altitude gradually become open during the rotation of Mars from duskside to dawnside, while more closed magnetic lines are produced in the 40°S–65°S, 35°E–90°E region. In the Martian induced magnetosphere, we find the following: (1) the high-energy electron perpendicular anisotropy in the magnetosheath is the most significant; (2) the occurrence rates in the southern (Z MSO ≤−1 R M) magnetosheath are higher than those in the northern (Z MSO ≥ 1 R M) magnetosheath; (3) in the region of ∣ Z MSO∣ < 0.5 R M, these high-energy electron pancake PADs are mainly concentrated in the magnetosheath region with Y MSO ∈ [−1.4RM, 2 R M]; (4) the occurrence rates in the dawnside (Y MSO ≤−1 R M) magnetosheath are higher than those in the duskside (Y MSO ≥ 1 R M) magnetosheath; and (5) in the region of ∣ Y MSO∣ < 0.5 R M, the occurrence rates throughout the magnetosheath are very high. [ABSTRACT FROM AUTHOR]

Recently, compactness of Head Mounted Display (HMD) product has been strongly required to improve comfortableness of user. The folded optics, so‐called 'Pancake optics', is suitable for realizing compact HMD, but there is a big drawback of lowering light efficiency. To overcome this problem, we propose novel pancakebased HMD optics named 'Double path pancake optics' using two light paths. The optical simulation is performed and we fixed the appropriate design. From our simple evaluation of transmittance, we conclude that light efficiency of 'Double path pancake optics' becomes 1.8 times higher than conventional pancake optics. We made the prototype using 1,200ppi high resolution Liquid Crystal Display (LCD) and confirmed that the high image quality can be displayed. [ABSTRACT FROM AUTHOR]