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Traditional Chinese Medicine in Canada: An Indigenous Perspective

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Chinese Medicine and Culture 2019年第1期2卷 1-5页

作者： honoré france Carmen Rodriguez Department of Educational Psychology and Leadership Studies Faculty of EducationUniversity of VictoriaVictoriaCanada

This paper summarizes the practice of traditional Chinese medicine(TCM)in Canada by exploring why so many indigenous people are drawn to *** present a brief history of TCM in Canada,including its acceptance by 5 of the 10 provinces in Canada as one of the medical approaches,accepted and regulated by the *** philosophy embedded in TCM is compared to indigenous philosophy,and there is a description of some of the plants and animals used as remedies in indigenous folk *** addition,there is a short description of how TCM psychology parallels some practices in indigenous psychology.

关键词： Canada indigenous philosophy traditional Chinese medicine

Physical Transformations on Organic Product during Its Convective Drying: Case of Sweet Potato

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Journal of Biophysical Chemistry 2024年第2期15卷 25-34页

作者： Ouoba Kondia honoré Ganamé Abdou-Salam Compaoré Aboubakar Ibrango Abdoul Salam Bama Désiré Zougmoré Francois Desmorieux Hélène Laboratoire de Matriaux de lHliophysique et Environnement (La.M.H.E.) Unit de Formation et de Recherche en Sciences Exactes et Appliques (UFR/SEA) Universit Nazi BONI Bobo Dioulasso Burkina Faso Laboratoire des Matriaux et Environnement (LA.M.E.) Unit de Formation et de Recherche en Sciences Exactes et Applique (UFR/SEA) Universit Joseph KI-ZERBO Ouagadougou Burkina Faso Laboratoire de Physique et de Chimie de lEnvironnement (LPCE) Ecole Doctorale Sciences et Technologie (ED-ST) Universit Joseph KI-ZERBO Ouagadougou Burkina Faso Laboratoire dAutomatique et de Gnie des Procds(LAGEP) Universit Claude Bernard Lyon France

This study highlighted the physical transformation that agri-food products undergo during their drying. This transformation enormously affects the customer’s choice and the profit margin of the dried product promoter. The example of the experimental study of the potato reveals that the product continually changes its dimensions during its drying. The more the product loses its water, the more the dimensions decrease. The results initially showed that the water parameters such as mass or water content decrease according to the drying principle. The dimensions length L., width l and thickness e. decrease following a linear trend whose mathematical equations which describe them are determined using the office tool, excel. This trend has repercussions on the surface and volume parameters which in turn decreases almost linearly with the product’s water content. Note that the coefficient R2 is not always acceptable, confirming the complex nature of the behavior of organic products.

关键词： Dimensions Reduction Shrinkage Index I

Improved Methods for In-situ Measurement Railway Noise Barrier Insertion Loss

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Transactions of Nanjing University of Aeronautics and Astronautics 2018年第1期35卷 58-68页

作者： Li Qiutong Duhamel Denis Luo Yanyun Yin honoré Université Paris-Est Laboratoire NavierENPC-IFSTTAR-CNRS Institute of Railway Transit Tongji University

Many countries which seek to understand the acoustic performance of railway noise barriers have established standards for the conduct of in-situ ***,there are no universally acknowledged receiver positions for the evaluation of the barrier performance,a fact which may be leading to uncertainty over the noise reduction capabilities of available *** terms of the descriptor of the barrier performance,the general recommendation is the A-weighted sound pressure level,although the latter is considered to underestimate low frequencies for railway noise ***,in this study,the comparison of receiver positions and the descriptors among existing Chinese,ISO and European standards were *** upon a combination of diffraction theory and standards,a rearrangement of receiver positions and one-third-octave-band analysis were *** addition,in line with improved methods,an in-situ measurement of insertion loss for a 1.5 mhigh railway noise barrier was designed and *** results of the experiment validate as effective and applicable the new receiver *** results also suggest that one-third-octave-band analysis is indispensable.

关键词： railway noise noise barrier in-situ experiment A-weighting insertion loss one-third-octave-band analysis grid receiver positions

Design of a variable frequency comb reflectometer system for the ASDEX Upgrade tokamak

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Plasma Science and Technology 2020年第6期22卷 8-14页

作者： T HAPPEL W KASPAREK P HENNEQUIN K HÖFLER C honorÉ the ASDEX Upgrade Team Max-Planck-Institut für Plasmaphysik Boltzmannstr.285748 GarchingGermany IGVP Universität StuttgartPfaffenwaldring 3170569 StuttgartGermany Laboratoire de Physique des Plasmas CNRSÉcole PolytechniqueSorbonne UniversitéF-91120 PalaiseauFrance Physik-Department E28 Technische Universität MünchenJames-Franck-Str.185748 GarchingGermany 不详

Comb reflectometers offer the advantage of measuring several radial positions in plasma *** allows for the investigation of fast timescales during L-H transitions,I-phases,I-mode bursts,transients during heat wave propagation,etc.A drawback of many present-day systems is that they use a fixed frequency difference between the probing ***,although the central probing frequency can be varied,the probing frequency difference is usually *** new design presented in this work uses an advanced microwave generation and detection scheme,which allows for arbitrary probing frequencies and probing frequency separations.

关键词： reflectometry microwaves plasma diagnostic reflectometer turbulence

Cadaveric liver transplantation for non-acetaminophen fulminant hepatic failure:A 20-year experience

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World Journal of Gastroenterology 2007年第9期13卷 1427-1430页

作者： Olivier Detry Arnaud De Roover Carla Coimbra Jean Delwaide Marie-france Hans Marie Hélène Delbouille Joseé Monard Jean Joris Pierre Damas Jacques Belache Michel Meurisse Pierre honoré Department of Liver Surgery and Transplantation University of Liège CHU Sart Tilman B35Liège B4000 Belgium Department of Hepato- gastroenterology University of Liège CHU Sart Tilman B35 Liège B4000 Belgium Department of Anaesthesia and Intensive Care University of Liège CHU Sart Tilman B35Liège B4000Belgium

AIM: To investigate the long-term results of liver transplantation (LT) for non-acetaminophen fulminant hepatic failure (FHF). METHODS: Over a 20-year period, 29 FHF patients underwent cadaveric whole LT. Most frequent causes of FHF were hepatitis B virus and drug-related (not acetaminophen) liver failure. All surviving patients were regularly controlled at the out-patient clinic and none was lost to follow-up. Mean follow-up was 101 mo. RESULTS: One month, one-, five- and ten-year patient survival was 79%, 72%, 68% and 68%, respectively. One month, one-, five- and ten-year graft survival was 69%, 65%, 51% and 38%, respectively. Six patients needed early (< 2 mo) retransplantation, four for primary non-function, one for early acute refractory rejection because of ABO blood group incompatibility, and one for a malignant tumor found in the donor. Two patients with hepatitis B FHF developed cerebral lesions peri-transplantion: One developed irreversible and extensive brain damage leading to death, and one suffered from deep deficits leading to continuous medical care in a specialized institution. CONCLUSION: Long-term outcome of patients transplanted for non-acetaminophen FHF may be excellent. As the quality of life of these patients is also particularly good, LT for FHF is clearly justified, despite lower graft survival compared with LT for other liver diseases.

关键词： Liver transplantation Liver failure Surgery Hepatitis B Liver support

What Process Optimizes Convective Drying of Farm Products with Complex Constitution:Case of Okra(Abelmoschus esculentus)

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Journal of Agricultural Chemistry and Environment 2019年第1期8卷 14-22页

作者： Ouoba Kondia honoré Desmorieux Hélène Zougmore Francois Laboratoire des Matériaux et Environnement (LA.M.E.) Ecole Doctorale Sciences et Technologies (EDST) Université Ouaga I Pr Joseph KI-ZERBO Ouagadougou Burkina Faso Laboratoire d’Automatique et de Génie des Procédés (LAGEP) UMR CNRS 5007 Université Claude Bernard Lyon 1-CPE-Bat Lyon France

In this paper, we propose an optimized process for farm product convective drying. Above and beyond the influence of the air parameters on foodstuff convective drying, this work shows that product internal parameters and drying proceedings must be taken into account during the evaluation of their convective drying. Results indicate that okra maturity influences its convective drying. It dries faster when it is too young or when it is advanced age. Drying time of okra of 1, 2, 3, 4 and 5 days old is respectively 580 min, 780 min, 990 min, 1200 min and 850 min. Also, one observes that considering okra on its three zones according it length, i.e. its base, middle and extremity parts have not the same resistance to transfers during convective drying. These three zones have respectively 400 min, 520 min and 600 min of drying time. Okra cut reveals a major importance on its convective drying evaluation. The longitudinal cut di-viding okra on four parts, sliced with 5 mm and 10 mm of thickness and the whole okra put respectively 150 min, 200 min, 280 min and 400 min for their drying. At last, three (03) different constituents of okra, namely, the skin, the seeds and central material behave differently during convective drying. The drying time of the central material, the seeds and the skin is about 70 min, 150 min and 190 min respectively, against 400 min for the whole okra.

关键词： Okra Convective Drying Maturity Constituents Form Cut

Effect of Farm Product Intrinsic Properties on Convective Drying: Case of Okra

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American Journal of Plant Sciences 2019年第1期10卷 101-110页

作者： Ouoba Kondia honoré Zougmore Francois Desmorieux Hélène Laboratoire des Matériaux et Environnement (LA.M.E.) Ecole Doctorale Sciences et Technologies (EDST) Université Ouaga I Pr Joseph KI-ZERBO Ouagadougou Burkina Faso Laboratoire d’Automatique et de Génie des Procédés LAGEP UMR CNRS 5007 Université Claude Bernard Lyon 1 Lyon France

In this study, the material is okra, a cucurbitaceous largely consumed in West Africa and South Asia. The influence of the external air parameters on food drying with different size, maturity, shape of the material is considered by convective drying. So, the okra was cut in several parts according to its three characteristic zones, the basis, the middle of the okra and the extremity because the three parts of the vegetable have not the same resistances in transfers by convective drying. The maturity of the okra also has an influence. The okra dries faster in its younger or older age. Okra dries slowly when its maturity is convenient to be consumed. The drying duration of okra with the age of 1, 2, 3, 4 and 5 days is respectively 580, 780, 990, 1200 and 850 min. When we consider the three (matters) constituent of the okra: the skin, the seeds and the central material, the central matter dries faster. The diffusion coefficient was identified in all cases in order to compare the influence of those intrinsic properties of that food.

关键词： Convective Drying Okra Intrinsic Properties Food Maturity Size Diffusion Coefficient

Characterization of Okra Convective Drying, Influence of Maturity

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Food and Nutrition Sciences 2014年第6期5卷 590-597页

作者： Ouoba Kondia honoré Zougmoré François Sam Raguilignaba Toguyeni Aboubacar Desmorieux Hélène Laboratoire des Matériaux et Environnement(LAME) Unitéde Formation et de Recherche en Sciences Exactes et Appliquée(UFR/SEA)Universitéde OuagadougouOuagadougouBurkina Faso Laboratoire d’Automatisme et de Génie des Procédés(LAGEP) UCBL1-CNRS UMR 5007-CPE LyonBat.308G43 bd du 11 Nov.1918 VilleurbanneUniversité Claude Bernard Lyon 169622LyonFrance Institut de Développement Rural Université Polytechnique de BoboBobo-DioulassoBurkina Faso

An experimental study for the drying kinetics of whole okra was carried out. In the study, different ages were considered by taking into account influence of okra maturity on its convective drying. The 2D moisture evolution inside the product and its maturity were evaluated by fitting experimental data versus drying time. The water effective diffusion coefficient of okra at different maturity states was gotten by the experimental model using Fick’s second law. A parametric study was carried out in the ranging of okra age from 2 to 7 days at 60℃, both fruits gathered on the same plant to avoid divergences due to okra varieties that can induce difference on physical structure and the chemical composition. It was found from the experimental results that okra maturity has important influence on its behaviour during convective drying. At 2, 3, 4, 5 and 7 days old, the drying effective time was respectively 780, 1000, 1155, 850 and 750 min. Effective diffusivity of the okra in this order of age was 1.38 × 10-10, 6.09 × 10-11, 1.23 × 10-11, 8.98 × 10-11, and 1.05 × 10-10 m2/s in the present study, while the average initial moisture content was respectively 12.27, 9.00, 7.53, 5.97 and 4.92 Kgw/Kgdm.

关键词： Convective Drying Okra Effective Diffusivity Maturity Initial Moisture Content

A Modeling Study for Moisture Diffusivities and Moisture Transfer Coefficients in Drying of “Violet de Galmi” Onion Drying

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Advances in Chemical Engineering and Science 2022年第3期12卷 172-196页

作者： Aboubakar Compaoré Samuel Ouoba Kondia honoré Ouoba Merlin Simo-Tagne Yann Rogaume Clément Ahouannou Alfa Oumar Dissa Antoine Béré Jean Koulidiati Laboratoire de Physique et de Chimie de l’Environnement (LPCE) Ecole Doctorale Sciences et Technologie (ED-ST) Université Jo-seph KI-ZERBO Ouagadougou Burkina Faso Laboratoire d’Etudes et de Recherche sur le Matériau Bois (LERMAB) Nancy-Université ENSTIB Epinal France Laboratoire des matériaux et Environnement (LA.M.E.) Ecole Doctorale Sciences et Technologie (ED-ST) Université Joseph KI-ZERBO Ouagadougou Burkina Faso Laboratory of Energetics and AppliedMechanics (LEMA) Polytechnic College of Abomey-Calavi Abomey-Calavi University Coto-nou Bénin

In the present work, the mass transfer characteristics, namely moisture diffusivity and moisture transfer coefficient of “Violet de Galmi” variety of onions were evaluated using the analytical model. Onions were dried in a single layer at different temperatures (40℃, 50℃, 60℃, and 70℃) and for a relative humidity of drying air of 20%. The results showed a reasonably good agreement between the values predicted by the correlation and the experimental observations. This model computed the Biot number, effective moisture diffusivity, and mass transfer coefficient. Effective diffusion coefficient values are obtained between 0.2578 × 10-9 m2·s-1 and 0.5460 × 10-9 m2·s-1. Mass transfer coefficients of “Violet de Galmi” onion drying vary between 3.37 × 10-7 m·s-1 and 13.38 × 10-7 m·s-1. Numbers of mass transfer Biot are found between 0.9797 and 2.9397. The activation energy Ea is 31.73 kJ·mol-1.

关键词： “Violet de Galmi” Onion Diffusion Coefficient Drying Coefficient Lag Factor