Physicochemical parameters of Champagne and Carbon dioxide (from [14]).
\r\n\tAnimal food additives are products used in animal nutrition for purposes of improving the quality of feed or to improve the animal’s performance and health. Other additives can be used to enhance digestibility or even flavour of feed materials. In addition, feed additives are known which improve the quality of compound feed production; consequently e.g. they improve the quality of the granulated mixed diet.
\r\n\r\n\tGenerally feed additives could be divided into five groups:
\r\n\t1.Technological additives which influence the technological aspects of the diet to improve its handling or hygiene characteristics.
\r\n\t2. Sensory additives which improve the palatability of a diet by stimulating appetite, usually through the effect these products have on the flavour or colour.
\r\n\t3. Nutritional additives, such additives are specific nutrient(s) required by the animal for optimal production.
\r\n\t4.Zootechnical additives which improve the nutrient status of the animal, not by providing specific nutrients, but by enabling more efficient use of the nutrients present in the diet, in other words, it increases the efficiency of production.
\r\n\t5. In poultry nutrition: Coccidiostats and Histomonostats which widely used to control intestinal health of poultry through direct effects on the parasitic organism concerned.
\r\n\tThe aim of the book is to present the impact of the most important feed additives on the animal production, to demonstrate their mode of action, to show their effect on intermediate metabolism and heath status of livestock and to suggest how to use the different feed additives in animal nutrition to produce high quality and safety animal origin foodstuffs for human consumer.
",isbn:"978-1-83969-404-2",printIsbn:"978-1-83969-403-5",pdfIsbn:"978-1-83969-405-9",doi:null,price:0,priceEur:0,priceUsd:0,slug:null,numberOfPages:0,isOpenForSubmission:!1,hash:"8ffe43a82ac48b309abc3632bbf3efd0",bookSignature:"Prof. László Babinszky",publishedDate:null,coverURL:"https://cdn.intechopen.com/books/images_new/10496.jpg",keywords:"Technological Feed Additives, Feed Industry, Quality of Compound Feed, Non-Antibiotic Growth Promoter, Product Quality, Additive Enzymes, Digestibility of Nutrients, NSP Enzymes, Farm Animals, Livestock, Immunity, Microbiome",numberOfDownloads:null,numberOfWosCitations:0,numberOfCrossrefCitations:null,numberOfDimensionsCitations:null,numberOfTotalCitations:null,isAvailableForWebshopOrdering:!0,dateEndFirstStepPublish:"November 24th 2020",dateEndSecondStepPublish:"December 22nd 2020",dateEndThirdStepPublish:"February 20th 2021",dateEndFourthStepPublish:"May 11th 2021",dateEndFifthStepPublish:"July 10th 2021",remainingDaysToSecondStep:"2 months",secondStepPassed:!0,currentStepOfPublishingProcess:4,editedByType:null,kuFlag:!1,biosketch:"Professor Emeritus from the University of Debrecen, Hungary who authored 297 publications (papers, book chapters) and edited 3 books. Member of various committees and chairman of the World Conference of Innovative Animal Nutrition and Feeding (WIANF).",coeditorOneBiosketch:null,coeditorTwoBiosketch:null,coeditorThreeBiosketch:null,coeditorFourBiosketch:null,coeditorFiveBiosketch:null,editors:[{id:"53998",title:"Prof.",name:"László",middleName:null,surname:"Babinszky",slug:"laszlo-babinszky",fullName:"László Babinszky",profilePictureURL:"https://mts.intechopen.com/storage/users/53998/images/system/53998.jpg",biography:"László Babinszky is Professor Emeritus of animal nutrition at the University of Debrecen, Hungary. From 1984 to 1985 he worked at the Agricultural University in Wageningen and in the Institute for Livestock Feeding and Nutrition in Lelystad (the Netherlands). He also worked at the Agricultural University of Vienna in the Institute for Animal Breeding and Nutrition (Austria) and in the Oscar Kellner Research Institute in Rostock (Germany). From 1988 to 1992, he worked in the Department of Animal Nutrition (Agricultural University in Wageningen). In 1992 he obtained a PhD degree in animal nutrition from the University of Wageningen.He has authored 297 publications (papers, book chapters). He edited 3 books and 14 international conference proceedings. His total number of citation is 407. \r\nHe is member of various committees e.g.: American Society of Animal Science (ASAS, USA); the editorial board of the Acta Agriculturae Scandinavica, Section A- Animal Science (Norway); KRMIVA, Journal of Animal Nutrition (Croatia), Austin Food Sciences (NJ, USA), E-Cronicon Nutrition (UK), SciTz Nutrition and Food Science (DE, USA), Journal of Medical Chemistry and Toxicology (NJ, USA), Current Research in Food Technology and Nutritional Sciences (USA). From 2015 he has been appointed chairman of World Conference of Innovative Animal Nutrition and Feeding (WIANF).\r\nHis main research areas are related to pig and poultry nutrition: elimination of harmful effects of heat stress by nutrition tools, energy- amino acid metabolism in livestock, relationship between animal nutrition and quality of animal food products (meat).",institutionString:"University of Debrecen",position:null,outsideEditionCount:0,totalCites:0,totalAuthoredChapters:"1",totalChapterViews:"0",totalEditedBooks:"0",institution:{name:"University of Debrecen",institutionURL:null,country:{name:"Hungary"}}}],coeditorOne:null,coeditorTwo:null,coeditorThree:null,coeditorFour:null,coeditorFive:null,topics:[{id:"25",title:"Veterinary Medicine and Science",slug:"veterinary-medicine-and-science"}],chapters:null,productType:{id:"1",title:"Edited Volume",chapterContentType:"chapter",authoredCaption:"Edited by"},personalPublishingAssistant:{id:"185543",firstName:"Maja",lastName:"Bozicevic",middleName:null,title:"Ms.",imageUrl:"https://mts.intechopen.com/storage/users/185543/images/4748_n.jpeg",email:"maja.b@intechopen.com",biography:"As an Author Service Manager my responsibilities include monitoring and facilitating all publishing activities for authors and editors. From chapter submission and review, to approval and revision, copyediting and design, until final publication, I work closely with authors and editors to ensure a simple and easy publishing process. I maintain constant and effective communication with authors, editors and reviewers, which allows for a level of personal support that enables contributors to fully commit and concentrate on the chapters they are writing, editing, or reviewing. I assist authors in the preparation of their full chapter submissions and track important deadlines and ensure they are met. I help to coordinate internal processes such as linguistic review, and monitor the technical aspects of the process. As an ASM I am also involved in the acquisition of editors. 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Venkateswarlu",coverURL:"https://cdn.intechopen.com/books/images_new/371.jpg",editedByType:"Edited by",editors:[{id:"58592",title:"Dr.",name:"Arun",surname:"Shanker",slug:"arun-shanker",fullName:"Arun Shanker"}],productType:{id:"1",chapterContentType:"chapter",authoredCaption:"Edited by"}},{type:"book",id:"878",title:"Phytochemicals",subtitle:"A Global Perspective of Their Role in Nutrition and Health",isOpenForSubmission:!1,hash:"ec77671f63975ef2d16192897deb6835",slug:"phytochemicals-a-global-perspective-of-their-role-in-nutrition-and-health",bookSignature:"Venketeshwer Rao",coverURL:"https://cdn.intechopen.com/books/images_new/878.jpg",editedByType:"Edited by",editors:[{id:"82663",title:"Dr.",name:"Venketeshwer",surname:"Rao",slug:"venketeshwer-rao",fullName:"Venketeshwer Rao"}],productType:{id:"1",chapterContentType:"chapter",authoredCaption:"Edited by"}},{type:"book",id:"4816",title:"Face Recognition",subtitle:null,isOpenForSubmission:!1,hash:"146063b5359146b7718ea86bad47c8eb",slug:"face_recognition",bookSignature:"Kresimir Delac and Mislav Grgic",coverURL:"https://cdn.intechopen.com/books/images_new/4816.jpg",editedByType:"Edited by",editors:[{id:"528",title:"Dr.",name:"Kresimir",surname:"Delac",slug:"kresimir-delac",fullName:"Kresimir Delac"}],productType:{id:"1",chapterContentType:"chapter",authoredCaption:"Edited by"}}]},chapter:{item:{type:"chapter",id:"43996",title:"Convective Mass Transfer in a Champagne Glass",doi:"10.5772/51956",slug:"convective-mass-transfer-in-a-champagne-glass",body:'Legend has it that the Benedictine monk Dom Pierre Pérignon discovered the Champagne method for making sparkling wines more than 300 years ago. As it happens, a paper presented to the Royal Society in London described the Champagne production method in 1662, six years before Pérignon ever set foot in a monastery. In fact, Pérignon was first tasked with keeping bubbles out of wine, as the effervescence was seen as vulgar at the time. But then tastes changed and fizz became fashionable, so Pérignon’s mandate was reversed; he went on to develop many advances in Champagne production, including ways to increase carbonation. In any case, the process was not regularly used in the Champagne region of France to produce sparkling wine until the 19th century. Since that time, Champagne has remained the wine of celebration, undoubtedly because of its bubbling behavior.
But what is the exact role of the bubbles? Is it just aesthetics? Do they contribute to only one aspect, or to many aspects, of the subjective final taste? We have been rigorously analyzing Champagne for more than a decade, using the physics of fluids in the service of wine in general and Champagne- tasting science in particular.
Fine sparkling wines and Champagne result from a two-step fermentation process. After completion of the first alcoholic fermentation, some flat Champagne wine (called base wine) is bottled with a mixture of yeast and sugar. Consequently, a second fermentation starts inside the bottle as the yeast consumes the sugar, producing alcohol and a large amount of carbon dioxide (CO2). This is why Champagne has a high concentration of CO2 dissolved in it about 10 grams per liter of fluid and the finished Champagne wine can be under as much as five or six atmospheres of pressure. As the bottle is opened, the gas gushes out in the form of tiny CO2 bubbles. In order for the liquid to regain equilibrium once the cork is removed, it must release about five liters of CO2 from a 0.75 liter bottle, or about six times its own volume. About 80 percent of this CO2 is simply outgassed by direct diffusion, but the remaining 20 percent still equates to about 20 million bubbles per glass (a typical flute holds about 0.1 liter). For Champagne connoisseurs, smaller bubble size is also a measure of quality.For consumers and winemakers as well, the role usually ascribed to bubbles in Champagne tasting is to awaken the sight sense. Indeed, the image of Champagne is intrinsically linked to the bubbles that look like “chains of pearls” in the glass and create a cushion of foam on the surface. But beyond this visual aspect, the informed consumer recognizes effervescence as one of the main ways that flavor is imparted, because bursting CO2 bubbles propel the aroma of sparkling wine into the drinker’s nose and mouth (Figure 1).
A glass of Champagne is a feast for all the senses; indeed it is sight and sound that make sparkling wines particularly special. Elegant bubble trains rise from nucleation sites suspended in the fluid (right). Bubbles reaching the top of the glass burst and produce a fog of droplets (above). The questions being explored by enologists include how the carbonation and effervescence induce fluid flow in, and affect the flavor of, the beverage. (All photographs are courtesy of the authors.)
One cannot understand the bubbling and aromatic exhalation events in champagne tasting, however, without studying the flow-mixing mechanisms inside the glass. Indeed, a key assumption is that a link of causality may exist between flow structures created in the wine due to bubble motion and the process of flavor exhalation [1]. But the consequences of the bubble behavior on the dynamics of the Champagne inside the glass and the CO2 propelling process are still unknown. Quantifying the exhalation of flavors and aromas seems a considerable challenge, something that is difficult to control experimentally, but this constitutes the aim of our current work.
Bubbles in sparkling wines do not spring into existence unaided, but require a starting point. These nucleation sites take the form of microscopic cellulose fibers, from the air or a towel used to dry the glass, which trap air pockets as the glass is filled. Carbon dioxide from the wine diffuses into the gas pockets, producing bubbles like clockwork (left).
The first step is to elucidate how bubbles themselves come into being. Generally speaking, two ways exist, and sometimes coexist, to generate bubble chains in Champagne glasses [2-6]. Natural effervescence depends on a random condition: the presence of tiny cellulose fibers deposited from the air or left over after wiping the glass with a towel, which cling to the glass due to electrostatic forces (Figure 2). These fibers are made of closely packed microfibrils, themselves consisting of long polymer chains composed mainly of glucose. Each fiber, about 100 micrometers long, develops an internal gas pocket as the glass is filled. Capillary action tries to pull the fluid inside the micro-channel of the fiber, but if the fiber is completely submerged before it can be filled, it will hold onto its trapped air. Such gas trapping is aided when the fibers are long and thin, and when the liquid has a low surface tension and high viscosity. Champagne has a surface tension about 30 percent less than that of water, and a viscosity about 50 percent higher.
These microfiber gas pockets act as nucleation sites for the formation of bubbles. To aggregate, CO2 has to push through liquid molecules held together by van der Waals forces, which it would not have enough energy to do on its own. The gas pockets lower the energy barrier to bubble formation (as long as they are above a critical size of 2 micrometers in radius, because below that size the gas pressure inside the bubble is too high to permit CO2 to diffuse inside). It should be noted that irregularities in the glass surface itself cannot act as nucleation sites such imperfections are far too small, unless larger micro scratches are purposely made. Once a bubble grows to a size of 10 to 50 micrometers, it is buoyant enough to detach from the fiber, and another one forms like clockwork; an average of 30 bubbles per second are released from each fiber. The bubbles expand from further diffusion of CO2 into them as they rise, which increases their buoyancy and accelerates their speed of ascent [2, 5-6]. They usually max out at less than a millimeter in diameter over the course of their one- to five-second travel time up the length of a flute. Because natural nucleation is very random and not easily controllable, another way to generate bubbles is to use a mechanical process that is perfectly reproducible from one filling to the next. Glassmakers use a laser to engrave artificial nucleation sites at the bottom of the glass; such modified glasses are commonly used by Champagne houses during tastings (Figure 3). To make the effervescence pattern pleasing to the eye, artisans use no fewer than 20 impacts to create a ring shape, which produces a regular column of rising bubbles [3-5, 7].
In order to study effervescence in Champagne and other sparkling wines, random bubble production must be replaced with controlled creation of bubble streams. The glass bottom is etched with a ring that provides nucleation sites for regular bubble trains (left). The ring consists of many small impact points (right) from a laser, one of which is shown above. Glasses etched with a single nucleation point were used in studies to see how a single stream of bubbles would induce motion in the surrounding fluid, and what shape that fluid motion would take.
The displacement of an object in a quiescent fluid induces the motion of fluid layers in its vicinity. Champagne bubbles are no exception to this rule, acting like objects in motion, no matter whether the method used to produce them was random or artificial. Viscous effects make the lower part of a bubble a low-pressure area, which attracts fluid molecules around it and drags some fluid to the top surface, although the bubbles move about 10 times faster than the fluid (Figure 4). Consequently, bubbles and their neighboring liquid move as concurrent upward flows along the center line of the glass. Because the bubble generation from nucleation sites is continuous, and because a glass of Champagne is a confined vessel, this constant upward ascent of the fluid ineluctably induces a rotational flow as well [2-5, 7-8]. To get a precise idea of the role bubbles play in the fluid motion, we observed a Champagne flute with single nucleation site at the bottom (Figure 4). A bubble’s geometric evolution is well studied in carbonated beverages. For example, we know that the bubble growth rate during vertical ascent reliably leads to an average diameter of about 500 micrometers for a 10 centimeter migration length in a flute. In fact, for such a liquid supersaturated with dissolved CO2 gas molecules, empirical relationships reveal the bubble diameter to be proportional to the cube root of the vertical displacement. Another property of bubbles is that they can act as either rigid or flexible spheres as they rise, depending on the content of the fluid they are in, and rigid spheres experience more drag than flexible ones. Champagne bubbles do not act as rigid spheres, whereas bubbles in other fizzy fluids, such as beer, do. Beer contains a lot of proteins, which coat the outside of the bubbles as they ascend, preventing their deformation. Beer is also less carbonated than Champagne, so bubbles in it do not grow as quickly, making it easier for proteins to completely encircle them. But Champagne is a relatively low-protein fluid, so there are fewer surfactants to stick to the bubbles and slow them down as they ascend. In addition, Champagne’s high carbonation makes bubbles grow rapidly on their upwards trip, creating ever more untainted surface area, in effect cleaning themselves of surfactants faster than new molecules can fill in the space. However, some surfactants are necessary to keep bubbles in linear streams with none; fluid flows would jostle the bubbles out of their orderly lines.
The fluid motion occurs because as the bubbles rise, they drag the fluid along in their wake (left). When seeded with tiny polymer particles and imaged in a time-lapse photo with a laser, the bubble stream appears as a white line, and the regular ring vortex of movement induced in the fluid from the bubble movement is clearly outlined by the particles (right).
We carried out filling experiments at room temperature to avoid condensation on the glass surface, and allowed the filled glass to settle for a minute or so before taking measurements [2-5, 7-9]. Our visualization is based on a laser tomography technique, where a laser sheet 2 millimeters wide crosses the center line of the flute, imaging just this two- dimensional section of the glass using long-exposure photography. To avoid optical distortions by the curved surface of the glass, this latter is partially immersed in a parallelepiped tank full of water (Figure 5) with a refractive index close to that of champagne (RI champagne 1.342 while RI pure water 1.332).
Experimental set-up
We seeded the Champagne with Rilsan particles as tracers of fluid motion. These polymer particles are quasi-spherical in shape, with diameters ranging from 75 to 150 micrometers, and have a density (1.060) close to that of Champagne (0.998). The particles are neutrally buoyant and do not affect bubble production, but they are very reflective of laser light. It is amazing to see the amount of fluid that can be set in motion by viscous effects. In our resulting images, a central line corresponds to the bubble train path during the exposure time of the camera, and the fluid motion is characterized by a swirling vortex that is symmetrical on both sides of the bubble chain (Figure 6). The vortex-pair in the planar view of our image can be extrapolated to show a three-dimensional annular flow around the center line of bubbles (Figure 6). This means that a single fixed nuclear site on the glass surface can set the entire surrounding fluid into a small-scale ring vortex.
Illustration of the three-dimensional flow in an engraved coupe-glass (right).
Champagne-tasting science involves a number of very subjective judgments, often difficult to quantify. For example, there is an inherent compromise between the visual aspects of bubbly behavior and olfactory stimulation, as these two qualities appear to be at odds. Too much nucleation will excite the sense of sight but cause the carbonation to quickly fizzle out, making for unpleasant tasting. On the contrary, poor nucleation will produce fewer bubbles in the glass, but more bubbles and aromas in the taster’s nose and mouth, consequently enhancing the senses of smell and taste at the expense of sight. From the many experiments we have conducted with controlled effervescence, it seems that an ideal number of about 20 nucleation sites best satisfies this dilemma. Our laser visualizations of fluid flow have shown that a flute with an engraved circular crown reaches a steady state of fluid motion about 30 seconds after the glass is poured [2-5, 7-8]. The vortices do not swirl around and change shape, in contrast to those created in unetched glasses. The bubbles are highly reflective, allowing one to clearly observe the formation of a rising gas column along the vertical glass axis from the treated bottom up to the free surface of the beverage. Consequently, the driving force it imparts to the surrounding fluid generates two large counter-rotating vortices in the vertical lighted section (Figure 6-7). These cells are located outside the rising bubbles, close to the wall of the flute. Because this gas column acts like a continuous swirling-motion generator within the glass, the flow structure exhibits a quasi-steady two-dimensional behavior with a geometry that is symmetrical around the center line of the glass. It clearly appears in the case of an engraved flute that the whole domain of the liquid is homogeneously mixed (Figure 7, right). To complete our observations, we also studied the flow in an engraved traditional Champagne coupe, which is much wider but shallower than the flute. As in the flute, the rising CO2 bubble column causes the main fluid to move inside the coupe. However, two distinctive steady-flow patterns, instead of one, appear in a glass of this shape. Like the flute, the coupe clearly exhibits a single swirling ring, whose cross section appears as two counter- rotating vortices close to the glass axis. What strongly differs from the motion in the flute is that this recirculation flow region does not occupy the whole volume of the glass. The periphery of the coupe is instead characterized by a zone of no motion. Thus, for a wide-rimmed glass, only about half of the liquid bulk participates in the Champagne mixing process. Nevertheless, in an engraved glass of either shape, the presence of a ring vortex is not time-dependent; it still forms in the coupe, despite the ascent time being about a third of that in the flute.
Glass shape and size have great influence on fluid flow and mixing in Champagne and sparkling wines. A flute imaged with fluorescent dye (right) shows that the resulting fluid vortex spans the entire width of the glass. A coupe glass, much shorter and wider, imaged with a laser and polymer particles, produces a similar vortex, but the vortex zone only extends across about half of the liquid (bottom left). A dead zone of no motion arises in the outer perimeter of the glass, and bubbles do not reach this area before bursting. A pseudo–dead zone beneath the liquid surface experiences only minimal movement and mixing (top left).
A visualization technique based on the Infrared (IR) thermography principle has been used to film the gaseous CO2 fluxes outgassing from champagne (invisible in the visible light spectrum) [10]. The CO2 absorptions observable by the IR camera are quite weak because this gas molecule has only a strong absorption peak in the detector bandwidth at 4.245 mm. Consequently, the best way to visualize the flow of gaseous CO2 desorbing from champagne is to fit the IR video camera with a band-pass filter (centered on the CO2 emission peak). The experimental device consists of a CEDIP middle waves Titanium HD560M IR video camera, coupled with a CO2 filter (Ø 50.8 mm X 1 mm thick– Laser Components SAS). In complement, the technique involves an extended high-emissivity (0.97) blackbody (CI systems provided by POLYTEC PI), used at a controlled uniform temperature of 80°C, and placed approximately 30 cm behind the glass. The IR video camera was used at a 10 frames per second (fps) filming rate.
As recently shown in a previous article, the pouring process is far from being inconsequential with regard to the concentration of CO2 dissolved into the wine [11]. During the several seconds of the pouring process, champagne undergoes highly turbulent and swirling flows. During this phase, champagne loses a very significant part of its initial content in dissolved CO2. Gray scale infrared thermography time-sequences displayed in Figure 9 illustrate the progressive losses of dissolved CO2 desorbing from the liquid phase into the form of a cloud of gaseous CO2, whether champagne is poured in a flute or in a coupe. Clouds of gaseous CO2 escaping from the liquid phase clearly appear. Consequently, at the beginning of the time series (i.e., at t=0, after the glass was poured with champagne and manually placed below the sampling valve of the chromatograph), champagne holds a level of dissolved CO2 well below 11.6
Experimental device
Infrared imaging of gaseous CO2 desorbing when pouring champagne into both glass types. Gray scale time-sequences illustrating the pouring step as seen through the objective of the IR video camera – for a bottle stored at 20°C – whether champagne is served into the flute (a) or into the coupe (b).
All along the first 15 minutes following pouring, concentrations of gaseous CO2 found close to the edge of the flute are approximately between two and three times higher than those reached above the coupe. This observation is self-consistent with some recent data about volume fluxes of gaseous CO2 measurements above glasses poured with champagne, including a flute and a coupe [11]. Fluxes of gaseous CO2 per unit surface area offered to gas discharging are indeed significantly higher above the surface of the flute than above the surface of the coupe because the same total amount of dissolved CO2 (<0.7 gram for both glass types after pouring) has to be released by bubbles from a narrower surface, thus concentrating in turn more gaseous CO2 in the headspace above the flute. Actually, due to higher concentrations of gaseous CO2 above the flute than above the coupe, the smell of champagne, and especially its first nose, is always more irritating when champagne is served into a flute. It is indeed well-known that a sudden and abundant quantity of CO2 (a strong trigeminal stimulus) may irritate the nose during the evaluation of aromas [12]. By using time-sequences provided through infrared imaging, the gaseous CO2 desorbing from champagne and progressively invading the headspace above glasses was made visible in a false color scale (see Figure 10). Such an image processing analysis provides a better visualization of the relative differences in the CO2 concentration field between both glass types, as shown in the thermography images displayed in Figure 11. Zones highly concentrated in gaseous CO2 appear in black and dark blue, whereas zones slightly concentrated in gaseous CO2 appear in red. The concentration of CO2 found above the flute (close to the edge) is indeed always significantly higher than that found above the coupe. It can be noted for example, through infrared imaging, that the headspace (above the champagne surface, but below the glass edge) remains black during the first 3 min following pouring in case of the flute, whereas it progressively turns blue in case of the coupe.
Moreover, it is also worth noting from infrared imaging time-sequences that the cloud of gaseous CO2 escaping from champagne tends to stagnate above the glass, or even tends to flow down from the edge of glasses by ‘‘licking’’ the glass walls (rather than diffuse isotropically around them). These observations conducted through infrared imaging betray the fact that gaseous CO2 is approximately 1.5 times denser (
A numerical modeling of flow dynamics induced by the effervescence in a glass of champagne has been carried out for the first time using the finite volume method by CFD (Computational Fluid Dynamics). In order to define source terms for flow regime and to reproduce accurately the nucleation process at the origin of effervescence, specific subroutines for the gaseous phase have been added to the main numerical model. These subroutines allow the modeling of bubbles behavior based on semi-empirical formulas relating to bubble diameter and velocity or mass transfer evolutions. So, the idea of this study is to develop a “universal” numerical modeling allowing the study of bubble-induced flow patterns due to effervescence, whatever the shape of the glass in order to quantify the role of the glass geometry on the mixing flow phenomena and induced aromas exhalation process. Details and development of the steps of modeling are presented in this paper, showing a good agreement between the results obtained by CFD simulations in a reference case of those from laser tomography and Particle Image Velocimetry experiments, validating the present model.
Infrared imaging of gaseous CO2 desorbing from glasses filled with champagne. False color time-sequences illustrating champagne glasses as seen through the objective of the IR video camera, after the pouring step – for a bottle stored at 20°C –whether champagne is served into the flute (a) or into the coupe (b).Zones highly concentrated in gaseous CO2 appear in black and dark blue, whereas zones slowly concentrated in gaseous CO2 appear in red.
A traditional flute has been considered as a reference glass case. The glass geometry used in this study has been created from the real dimensions measured of the glass used for the experiments.
Close-up on gaseous CO2 desorbing above both glass types. False color IR time-sequences showing close-up snapshots of CO2 clouds desorbing above the flute and the coupe, respectively, immediately after pouring (a), 1 min after pouring (b), and 3 minutes after pouring (c); By using the color scale which provides a correspondence between the relative abundance of gaseous CO2 and the temperature detected by the IR sensor of the camera after absorption by the gaseous headspace above glasses, it clearly appears that gaseous CO2 is always more concentrated above the flute than above the coupe.
Champagne flute model.
To ensure a continuous and perfectly controled process of effervescence, glassmakers usually consider circulary engraved glasses (figure 3). In such a way, as previously mentionned, the flow structure exhibits a quasi steady two dimensional behavior [2] (figures 6-7).
In this situation, a 2D examination in the axis-symmetry plane can be considered as sufficient. For this purpose, only half of the studied area was drawn. The study area has a total height of 76 mm which corresponds to the fill level and its diameter is 51.2 mm at the liquid surface level (figure 12).
The ANSYS® Workbench Design Modeler software has been used to draw the geometry from the real size (scale 1:1) of the numerical study glass used as reference.
The mesh of the domain has been carried out using the ANSYS® Workbench meshing software. It consists in a two-dimensional mesh efficient in the case of simulations of axisymmetrical flow features. The body has been meshed with quadrilateral elements along the central part of the flow curvature, he is structured composed by square elements (L X L) but to follow the wall, the mesh is unstructured (figure 4).
Because champagne is a wine in which as well gaseous as liquid phase are simultaneous present, the flows in a glass of champagne have been simulated numerically with a multiphase model. The flow is supposed laminar [6,14] and governed by the volume finite equations. The liquid phase hydrodynamics are described with the continuity and momentum conservation equations for laminar flows:
Continuity equation:
The general form of the continuity equation can be written as:
The source
For 2D axisymmetric geometries, the continuity equation is given by:
where
Conservation of momentum is described by:
where
For 2D axisymmetric geometries, the axial and radial momentum conservation equations are given by:
and
where
In this work, we hve used the Lagrangian-Eulerian approach which analyzes the liquid phase (primary phase) by the Eulerian method and the bubble phase (secondary phase) by Lagrangian assumption allowing the monitoring of bubbles life cycle.
The Euler-Lagrange approach is the basis of the lagrangian discrete phase model. The dispersed phase is solved by tracking the bubbles through the calculated flow domain while the fluid phase is treated continuously by solving the Navier-Stockes equations. Exchanges of momentum and mass are realized between the dispersed phase and the fluid one.
According to the lagrangian multiphase model, the volume fraction of the discrete phase (secondary phase) is quite small.
The bubbles trajectories are computed individually at each time step during the fluid phase calculation. This model is perfectly adapted for modeling the flows in a glass of champagne. In order to reproduce as closely as possible the principle of nucleation, subroutines have been used for the gaseous phase. These subroutines have been written based on physical laws that are taken from experimental results [5, 6].
The trajectory of a bubble is predicted by integrating the force balance in a Lagrangian reference frame.
During its rise in the liquid, a bubble is subjected to the action of several forces [14]:
The buoyancy:
The drag force
The volume V of liquid entrained in the wake of the bubble is roughly equal to the half of the volume of the bubble. Thus:
The equation of motion can be written:
The force of added mass has been compared to the buoyancy along the path of the bubble to the surface. The force of added mass does not exceed 2-3% of the buoyancy, so it can be neglected in the remainder of the study. The equation of motion is finally reduced to a simple equality between the drag force and buoyancy.
In this case, the drag force
where
Arising bubble rigidified by surfactants runs into more resistance than a bubble presenting a more flexible interface free from surface-active materials. The champagne bubbles showed therefore a behavior intermediate between that of a rigid and that a fluid sphere. To take into account the surfactants accumulation, the two following experimental drag coefficients laws, available in the range of intermediate Reynolds numbers (
Magnaudet et al [14] have proposed a semi empirical relationship between the drag coefficient and the Reynolds number:
This experimental determination of the drag coefficient for fluid spheres is available for Reynolds number less than 50.
Since the Reynolds number exceeds the limit of 50 for sufficiently long path, another empirical law has been used available for
Because bubbles do not exceed a critical diameter of 2 mm, they are spherical during their ascent. Moreover, the assumption that the bubbles do not coalesce or breakup has been considered.
The Reynolds number is defined by:
The density and the viscosity of the champagne wine for the liquid phase and the density and the viscosity of the carbon dioxide for the gaseous phase have been stored in the materials database (table 1).
The numerical simulations have been carried out with the ANSYS FLUENT® software using volume finite approach. The convergence criteria were based on the residuals resulting from the integration of the conservation equations over finite control-volumes. During the iterative calculation process, these residuals were constantly monitored and carefully scrutinized. For all simulations performed in this study, converged solutions were usually achieved with residuals as low as 10-5 (or less) for all the governing equations. To carry out numerical simulations on the dynamics of the fluid, a structured mesh, whose dimensions are 0.2 x 0.2 mm², has been chosen in the main central part of the domain where bubbles are present.
Models based on classical nucleation theory do not give a satisfactory approach of nucleation in the effervescent wines [13]. The idea has been to create routines to simulate the principle of nucleation and then compare the results with those obtained with experimental data [5, 6]. In order to simulate the bubbles growth, the bubbles velocity, the mass transfer between bubbles, the mass flow rate and the drag law, we have written User Defined Functions (UDF) in C language which defines source terms for the flow regime. The variation of bubbling frequency, which is a function of the
The radius
The semi-empirical growth rate (
The bubbles diameter depends on both the distance to the surface
Where α is a numerical coefficient that depends on the fluid in question, estimated to be 0.7 in the case of sparkling wines [5, 6].
Evolution of the bubble growth rate according to time after pouring.
The bubbles velocity
This factor accounts the rigidity of the bubble and thus the braking effect due to the presence of surfactant molecules on the surface of bubbles. It will be smaller if the bubble is made rigid by a thick shield of surfactant molecules.
The mass flow rate
The
\n\t\t\t | Champagne (20°C) | \n\t\t\tCarbon dioxide (20°C) | \n\t\t
Density (kg/m3) | \n\t\t\t998 | \n\t\t\t1.7878 | \n\t\t
viscosity (kg/m/s) | \n\t\t\t0.00166 | \n\t\t\t\n\t\t\t\t | \n\t\t
Surface tension (N/m) | \n\t\t\t0.0468 | \n\t\t\t0 | \n\t\t
Physicochemical parameters of Champagne and Carbon dioxide (from [14]).
The results obtained by numerical simulation have been compared with those from experiments using two flow visualization techniques to get both qualitative and quantitative viewpoints (figure 14) [2-5]. The laser tomography as a qualitative analysis method has been used to visualize the flow patterns and vertical structures induced by the continuous column of ascending bubbles in the reference flute poured with champagne. A comparison of the flow feature is presented in Figure 9. During the time-exposure of a camera, the liquid seeded with solid Rilsan particles [2-5, 7-8] and lighted by a planar laser sheet exhibits streamline patterns (figure 14b). Comparison between these experimental streamlines and the numerical ones (figure 14a) shows a good agreement, especially regarding to the location of the vortex cores in the investigated domain. The global flow features are satisfactory modeled with the CFD developed code.
To highlight a quantitative validation of the numerical modeling, velocity profiles as well velocity profiles as velocity iso-contour maps have been interested. The experimental data have been obtained by Particle Image Velocimetry measurements [15]. Figure 15 presents a comparison between the two experimental and CFD velocity profiles drawn for a 72.7mm X-location. The general trend is well reproduced as well for the X-velocity peak on the axis of symmetry as for the return flow characterized by negative velocity X-component values. Curve extrema are located at the same Y-location. Numerical results are in good accordance with those obtained by PIV measurement for the velocity profiles. Similar conclusions have been deduced for other X-locations (not presented here).
Streamlines obtained by CFD simulation (a) compared with classic flow visualization (b) at t = 5 minutes following the pouring process.
Axial velocity of liquid phase at t = 1 minute after pouring process and X = 72.7 mm, comparison between PIV measurement and CFD simulation.
PIV measurements (a) compared with CFD simulation (b) at t = 5 minutes after pouring process, velocity magnitude of the liquid phase.
Velocity-magnitude maps are drawn in figure 16 for the two numerical and PIV-measurement approaches. A close agreement appears on the two maps. A same maximum velocity magnitude whose value is 8 mm/s is observed at the same location on the central part of the flow. Similar comments can be drawn concerning the vortex cores locations. Even if iso-contour curves differ a little bit, the trend is duplicated on these two maps and the estimated velocity is the same order of magnitude as those measured by experimental one.
Thus, one can conclude that the numerical simulation allows a satisfactory approach of the fluid dynamics.
A classical flow visualization technique was used in order to capture the fluid motion in traditional flutes and coupes poured with champagne. It was found that glasses engraved around their axis of symmetry produce a rising gas column along the vertical glass axis which induces, in turn, recirculating flow regions. In case of the classical engraved champagne flute, the whole domain of the liquid phase is homogeneously mixed, whereas in the case of the engraved champagne coupe, the recirculating flow region does not occupy the whole volume in the glass. In the engraved coupe, a “dead-zone” of no motion was identified which inhibits the formation of the collar at the glass edge. Because the kinetics of flavor and gas release also strongly depend on the velocity of the recirculating flows close to the interface, we therefore strongly believe that this paper brings objective elements and clues in order to better understand the role of glass shape and engravement conditions on the “olfactive” behavior of champagne and sparkling wines in a glass. To go further; a developed gaseous CO2 visualization technique based on infrared imaging was performed. Those analytical results are self-consistent with sensory analysis of champagne and sparkling wines, since it is generally accepted that the smell of champagne, and especially its first nose, is always more irritating (because more concentrated in gaseous CO2 which is a strong trigeminal stimulus) when champagne is served into a flute than when it is served into a coupe. In addition, a numerical modeling of flow dynamics induced by effervescence in a glass of champagne has been carried out for the first time in order to quantify the role of the glass geometry on the mixing flow phenomena and induced aromas exhalation process.
L characteristic dimension of a mesh element (mm)
α numerical coefficient (dimensionless)
ϕ bubble diameter (m)
Vitamin K is an important fat-soluble vitamin. The discovery of vitamin K was in Germany in 1929 by Henrik Dam in his research on sterol metabolism, and he suggested the name vitamin K on the basis of its role in coagulation (koagulation in German spelling).
\nThe exact function of vitamin K in the human body was discovered in the 1970s with the discovery of γ-carboxyglutamic acid (Gla), an amino acid found in all vitamin K proteins [1].
\nGamma glutamyl carboxylase is an enzyme that located in the endoplasmic reticulum and mediates the posttranslational conversion of glutamyl to γ-carboxyglutamyl residues in vitamin K-dependent proteins; this enzyme needs vitamin K as a cofactor for this conversion; thus the important role of vitamin K appears in tissues that contain vitamin K-dependent protein to make them a functional protein [2].
\nDuring the last two decades, the researches have focused on the role of vitamin K in osteoporosis [3], cardiovascular disease [4], diabetes [5], and cancer [6] besides its role on coagulation [7].
\nIn the liver there are several vitamin K-dependent proteins which all play a role in hemostasis. In addition to the hepatic tissue, bone tissue contains vitamin K-dependent proteins such as osteocalcin (bone Gla protein) and matrix Gla protein (MGP). Mineral binding capacity of osteocalcin needs vitamin K for adding mineral to the bone matrix in normal bone growth and development [8].
\nStudies have reported that vitamin K plays a role in bone metabolism in other mechanisms. There is an evidence that vitamin K positively affects calcium balance and increase of calcium retention [9]. Vitamins K and D work synergistically on bone metabolism, the form of osteocalcin that osteoblasts produce is undercarboxylated osteocalcin, and this process is upregulated by vitamin D, while carboxylation of osteocalcin is mediated by vitamin K [10].
\nVitamin K is shown to decrease bone resorption by osteoclasts and inhibits production of bone-resorbing agents such as interleukin-6 [11] and prostaglandin E2 [12].
\nOsteoporosis is a metabolic bone disease of reduced bone density, fragile bone, and elevated susceptibility to fracture. Genetic factors, age, sex, race, general health, exercise, cigarette smoking, alcohol abuse, hormone replacement therapy, and nutrition are some of the factors that influence an individual’s risk of osteoporosis [13].
\nThe aim of the present paper is to summarize the present knowledge on vitamin K and bone metabolism, emphasize the role of vitamin K in bone health, and evaluate vitamin K as a diagnostic and therapeutic marker in osteoporosis.
\nVitamin K refers to a family of compounds with a common chemical structure of 2-methyl-1,4-naphthoquinone (Figure 1) [14].
\nStructure of the main forms of vitamin K.
These compounds include:
Vitamin K1 (phylloquinone)
Vitamin K2 (menaquinones)
Vitamin K3 (menadione) [7]
Vitamin K1 (phylloquinone) comes from vegetables, especially green leafy vegetables such as spinach, vegetable oils, broccoli, and some fruits [1].
\nVitamin K2 (menaquinone) forms a subfamily in which it has an unsaturated isoprenyl side chain (may range from 1 to 13 isoprene residues). The various menaquinones are generally denoted as MK-n, where n symbolizes the number of isoprene residues in the side chain and is designated as MK-4 through MK-13, established upon the length of their side chain. The most well-studied menaquinones are MK-4, MK-7, MK-8, MK-9, and MK-10 that all occur in the human diet.
\nMenaquinones (except MK-4) are of microbial origin, and relatively high concentrations are only found in a few food items. Natto (a traditional Japanese food made from fermented soybeans) has high amounts of menaquinones (almost exclusively MK-7). Other fermented foods, such as cheese, also contain menaquinones. However, the forms and amounts of vitamin K in these foods likely vary relying on the strains of bacteria utilized to make the foods.
\nBacteria in the human gut produce most of the menaquinones, especially the long-chain menaquinones; the amount of vitamin K that the body acquires in this manner is unclear.
\nMenadione is a synthetic form of vitamin K. It has increased toxic risk, so it is not a commonly supplemented form of vitamin K [1, 15].
\nIn the intestine vitamin K is incorporated into mixed micelles, and it is absorbed by enterocytes. From there, vitamin K is combined into chylomicrons, released into the lymphatic capillaries, transported to the liver, and then packed again into very-low-density lipoproteins. In the circulation, vitamin K is carried mainly in lipoproteins [16].
\nThe AI for vitamin K1 is 120 mcg/day for men and 90 mcg/day for women as it was determined by the Institute of Medicine in the United States in 2001 [17].
\nThese current AI values are established upon the hepatic vitamin K demanded for activation of coagulation factor and absence of abnormal bleeding. There was not any DRI for vitamin K2 or an upper limit intake level for vitamin K1 at that time. Clinical trials have used vitamin K supplements at doses much higher than the DRI levels (10 mg for vitamin K1 and 45 mg for vitamin K2) and found no evidence of toxic effects. However, trials which have used supplements of 45 mg/day of MK-4 demonstrate incidences of skin appendage lesions [18, 19].
\nVitamin K is being absorbed via chylomicrons; in addition it is distributed via lipoproteins. The menaquinones with longer side chain are partitioned into LDL, whereas others including vitamin K1 are in the triglyceride rich fragment [20]. Vitamin K does appear to bioaccumulate in various tissues following oral ingestion, and it appears to have a relatively short time in the body prior to being excreted in comparison with the fat-soluble vitamins [16].
\nThe major form of vitamin K in serum is vitamin K1, and it has a relative rapid half-life relative to MK-4, whereas MK-7 and other long-chain menaquinones have a very extended half-life and greater bioactivity [21].
\nThe normal range of circulating concentrations of vitamin K1 is 05–2.5 nM/L (0.22–1.22 ng/ml) without taking any supplements [22]. However the range of vitamin K1 in patients and healthy adults was 0,22–8.88 nM/L (0.09–3.96 ng/ml) as reported in several clinical studies [23].
\nOsteoblasts appear to take vitamin K which is transported via lipoproteins, and this uptake is facilitated by the LDL receptor which is expressed on these bone cells (LRP1 and, to a fewer degree, VLDLR) with the competence of the triglyceride fraction in giving its phylloquinone being greater than HDL but less than LDL, and the uptake is relying on ApoE. Hence it is thought that genetic variations in ApoE can affect vitamin K status. This region contains several Gla proteins such as matrix Gla protein and osteocalcin which need vitamin K to be effective [24].
\nDelivery of vitamin K to the bone tends to be less than in the liver, as in instances where vitamin K-dependent proteins (Gla) are totally γ-carboxylated in the liver, while they are not in the bone [20].
\nVitamin K plays a biological role as a cofactor of gamma glutamyl carboxylase, which mediates γ- carboxylation of glutamic acid residues (Glu) to γ-carboxyglutamic acid (Gla) on vitamin K-dependent protein. The Ƴ-carboxylation of the vitamin K-dependent proteins Gla proteins is essential for their function.
\nGla proteins or vitamin K-dependent proteins are a group of proteins that have calcium-binding characteristics and are existing in the extracellular matrix or in body fluids.
\nThese proteins are included in blood clotting, bone mineralization, cartilage, and other soft tissues; and they have an important role in supporting the health of bones, joints, and blood vessels [3]. Some studies have suggested that vitamin K has anticancer [6], anti-inflammatory, and antioxidant characteristics [25].
\nThere are seven different vitamin K-dependent proteins which all regulate coagulation; prothrombin (Factor II) is the most well-known target protein which was the first protein to be discovered to be γ-carboxylated by vitamin K. Afterwards factors VII, IX, and X as well as proteins C, S, and Z were discovered [8].
\nThere are not enough studies to determine a limit or threshold for concentration of vitamin K in serum that indicate deficiency or insufficiency [24].
\nVitamin K deficiency is rare among adults, and it is determined clinically by bleeding because of low activation of coagulation proteins and is often estimated by measurement of undercarboxylated prothrombin concentration in serum released from the liver. Its concentration increases with the degree of severity of vitamin K deficiency [26].
\nVitamin K deficiency is usually limited to people with liver and pancreas disease, cystic fibrosis, digestive disorders, disorders of fat malabsorption, chronic malnutrition, and alcohol dependency or those taking drugs that interfere with vitamin K metabolism such as vitamin K antagonist anticoagulants, bile acid sequestrants, certain types of antibiotics, and anticonvulsants [27].
\nThe more common condition is subclinical vitamin K deficiency that results in increased levels of undercarboxylated or even uncarboxylated Gla proteins in serum. This occurs when serum vitamin K concentration is ≤0.5 nM/L [28] or serum undercarboxylated osteocalcin is ≥4.0 ng/mL [26].
\nGla proteins that are not fully carboxylated are not activated and do not execute their role in the bone, cartilage, and soft tissue mineralization. Low vitamin K intake and low serum vitamin K concentrations are associated with increased risk of osteoporosis, cancer, and aortic calcification as observed by several studies [27, 28, 29].
\nSeveral vitamin K-dependent proteins have been verified. Some of them exist in the skeleton and cartilage such as osteocalcin, matrix Gla protein, Gla-rich protein, protein S, and gas 6 [30].
\nOsteocalcin is the first Gla protein discovered that originated from extrahepatic tissues. It is mainly produced by osteoblasts and has been suggested to affect bone metabolism by regulating osteoblast activity and bone mineralization [31].
\nOsteocalcin has three glutamic acid (Gla) residues which undergo gamma carboxylation by a process dependent on vitamin K; the Ƴ-carboxylation of osteocalcin is necessary for its function. Ƴ-carboxylated osteocalcin shows a high affinity to hydroxyapatite and bone matrix, contributing to bone formation. It has been shown that decarboxylated osteocalcin cannot bind calcium, thus emphasizing the importance role of vitamin K in the activation protein [32].
\nThe percentage of overall osteocalcin that remained uncarboxylated (% ucOC) is a biomarker of vitamin K status (more carboxylation indicates a better status, less carboxylation indicates a worse status), and osteocalcin continually gets carboxylated up until a daily intake of around 1000mcg phylloquinone. Dietary recommendations (120 μg/day for men, 90 μg/day for women) are based on saturation of the coagulation system. Requirements to maintain bone Gla protein function and bone formation might be higher [33, 34].
\nSome studies have demonstrated that elevated concentration of undercarboxylated osteocalcin in serum is a predictor of fractures [35, 36].
\nMGP is included in the organic matrix and mobilization of calcium in the skeleton. It is mainly synthesized in the bone, cartilage, dentine, and soft tissues, including blood vessels, and is also found in the brain, heart, kidney, liver, lung, and spleen [37, 38].
\nStudies also reported that vitamin K prevents bone resorption through a mechanism totally different from that of Ƴ-carboxylation. Vitamin K is shown to improve bone mineralization and decrease bone resorption by osteoclasts [39]. Other vitamin K roles have also been reported such as it can promote fracture reparation by stimulating bone formation and decrease calcium excretion by urine [3]. These results confirm the significant role of vitamin K in bone metabolism.
\nVitamin K also functions as a ligand of steroid and xenobiotic receptor (SXR) and its murine homolog, pregnane X receptor (PXR), which after heterodimerization with the vitamin A receptor (RXR) induces the target genes including tsukushi (Tsk), matrilin-2 (Matn2), and CD14. Tsk encodes a protein that has a collagen-accumulating effect, and Matn2 is a protein comprising an extracellular matrix like collagen, whereas CD14 regulates osteoblastogenesis and osteoclastogenesis.
\n\nMsx2 is another vitamin K-induced SXR-dependent gene identified, which induces osteoblast differentiation. Induction of these genes is not repressed by warfarin treatment, indicating a GGCX-dependent mechanism is not involved [30].
\nIt has been reported that osteoporosis is linked with oxidative stress. Moreover, supplementation of vitamin K as an antioxidant vitamin could effectively reduce levels of oxidative stress, with possibly advantageous influence on bone, as displayed in several experimental models [27].
\nIt is possible that higher levels of vitamin K suppress IL-6 secretion from inflammatory stressors, although the mechanisms underlying this are not currently known [11]. In addition, vitamin K also represses osteoclast activity, therefore averting the breakdown of bone [40].
\nOsteoporosis is a metabolic bone disease of reduced bone density, fragile bone, and elevated susceptibility to fracture [41]. Risk factors for osteoporosis contain genetic, nutrition, and hormone [3].
\nIt is a common disease affecting 1 in 3 women and 1 in 12 men, resulting in substantial morbidity, excess mortality, and health and social services spending. It is therefore important to improve strategies for prevention and treatment osteoporosis in both men and women [42].
\nSome studies showed that the administration of vitamin K led to an increase of bone mineral density (BMD) in osteoporotic patients (Vermeer et al. [43]). In addition, administration of vitamin K was found to prevent bone loss and reduce the incidence of fractures (Shiraki et al. [44]).
\nA survey investigating vitamin K intake data from the fifth Korea National Health and Nutrition Examination Survey reported that low dietary vitamin K intake was related to low bone mineral density in subjects who were included (2785 men, 4307 women aged over 19 years). In addition, there was a reduction in risk for osteoporosis as vitamin K intake increased in women, but this effect was not continued after adjusting factors. This survey recommended increasing the dietary VK intakes for preserving BMD [45].
\nA study by Fujita et al. [46] observed that high intake of natto, fermented soybean high in phylloquinone, and MK-7 was associated with higher BMD, which was also demonstrated in a study by Ikeda et al. [47].
\nA cross-sectional study (3199 middle-aged Scottish females included) reported that females in the highest quartile of dietary intake of vitamin K1 (162 mcg/day) have a significantly higher lumbar spine (L2–L4) BMD and left femoral neck BMD against the lowest quartile (59 mcg/day) [48]. In vitro experiments by Hara et al. showed that vitamin K inhibits bone resorption induced by IL-la, PGE, PTH, and vitamin D3 in a dose-dependent manner [12].
\nSeveral studies have shown the relation between vitamin K and bone mineral density; a study by Kanai et al. reported that postmenopausal women with decreased bone mineral density (mean BMD, 0.73 g/cm2) had significantly lower levels of vitamin K1 and MK-7 than women with normal bone density (mean BMD, 0.99 g/cm2) [49].
\nIn our study we found that serum vitamin K1 level was significantly lower in the postmenopausal osteoporotic women group than in the normal control group, the mean serum vitamin k1 level was significantly lower in the postmenopausal osteoporotic women group than in the normal control group (mean = 0.794 vs. 3.61 ng/ml, P < 0.0001), and serum vitamin k1 concentration was positively correlated with lumbar spine BMD among postmenopausal osteoporotic women (R = 0.533, p = 0.009) and in postmenopausal healthy control (R = 0.563, p = 0.02). Diagnostic sensitivity and specificity of vitamin k1 for osteoporosis were 90 and 98%, respectively (cutoff value: 0.853 ng/ml). The area under the ROC curve (AUC) value for vitamin k1 was 0.984; the odd ratio result was 18.66 [50]. The same result was reported also by Heiss et al. [51].
\nThese findings may suggest a role of vitamin K in bone metabolism. And therefore it has been thought that it might be effective for treating osteoporosis. Furthermore, Booth et al. [52] found that low plasma vitamin K1 concentrations were associated with low spine BMD among postmenopausal women not using estrogen replacement. These findings suggest a protective role of vitamin K in the skeleton in women. In addition, poor vitamin K nutritional status (low plasma phylloquinone concentrations and high serum %ucOC) was correlated with low BMD at the hip among men.
\nHigh incidence of vertebral fractures has reported to be contrarily correlated with BMD of lumbar spine and vitamin k1 concentration in the study on 379 Japanese women of 30–88 years to 4 years [53].
\nVitamin K was found to increase bone mineral density in an in vivo osteoporosis model. A study by Hodges et al. deduced that osteoporotic patients had decreased levels of vitamin K and increased levels of non Ƴ-carboxylated osteocalcin [54].
\nThe relations between vitamin K intake and bone mineral density are not coherent in observational studies [27].
\nFang et al. showed that vitamin K supplements did not have influence on BMD at the femoral neck, but there was an increase in mean lumbar spine BMD by 1.3% (95% CI: 0.5–2.1) after supplementation for 6–36 months.
\nIn this meta-analysis, seven studies utilized vitamin K1 with portions ranging from 0.2 to 10 mg/day. Ten studies utilized vitamin K2 (eight used MK-4 with portions of 15–45 mg/day, and two studies utilized MK-7 with portions of 0.2–3.6 mg/day), and after studies with high risk of bias have been excluded, the writer deduced that supplementation with vitamin K did not have significant effect on lumbar spine BMD in their subgroup analysis; they found that supplementation with vitamin K2 increased mean lumber spine BMD by 1.8% (95% CI, 0.9–2.8). No such influence was realized for studies with vitamin K1 supplementation [19].
\nIt has been reported that osteoporosis is related to oxidative stress. Moreover, supplementation of vitamin K, as an antioxidant vitamin, could effectively decrease levels of oxidative stress, with possibly beneficial effect on the bone, as displayed in several experimental models [55].
\nVitamin K is necessary for bone health. In fact, low vitamin K intake, low vitamin K circulating levels, and high undercarboxylated osteocalcin levels are all related with excessive hip fractures risk in observational studies [15].
\nMore studies are required regarding the influences of vitamin K on diagnosis and management of osteoporosis and similarly on BMD.
\nStudies suggest that vitamin K has a role in bone metabolism and it may contribute in maintaining BMD and diagnosing osteoporosis. Studies have demonstrated that in the healthy population, all clotting factors are synthesized in their active form, whereas the synthesis of other Gla proteins is sub-optimal in non-supplemented subjects. Prolonged subclinical vitamin K deficiency is a risk factor for osteoporosis. Present recommendations for dietary intake are based on the daily dose required to prevent bleeding. Scientific data suggests that new, higher recommendations for vitamin K intake should be formulated.
\nIntechOpen aims to guarantee that original material is published while at the same time giving significant freedom to our Authors. We uphold a flexible Copyright Policy, guaranteeing that there is no transfer of copyright to the publisher and Authors retain exclusive copyright to their Work.
',metaTitle:"Publication Agreement - Monograph",metaDescription:"IntechOpen aims to guarantee that original material is published while at the same time giving significant freedom to our authors. For that matter, we uphold a flexible copyright policy meaning that there is no transfer of copyright to the publisher and authors retain exclusive copyright to their work.",metaKeywords:null,canonicalURL:"/page/publication-agreement-monograph",contentRaw:'[{"type":"htmlEditorComponent","content":"When submitting a manuscript, the Author is required to accept the Terms and Conditions set out in our Publication Agreement – Monographs/Compacts as follows:
\\n\\nCORRESPONDING AUTHOR'S GRANT OF RIGHTS
\\n\\nSubject to the following Article, the Author grants to IntechOpen, during the full term of copyright, and any extensions or renewals of that term, the following:
\\n\\nThe foregoing licenses shall survive the expiry or termination of this Publication Agreement for any reason.
\\n\\nThe Author, on his or her own behalf and on behalf of any of the Co-Authors, reserves the following rights in the Work but agrees not to exercise them in such a way as to adversely affect IntechOpen's ability to utilize the full benefit of this Publication Agreement: (i) reprographic rights worldwide, other than those which subsist in the typographical arrangement of the Work as published by IntechOpen; and (ii) public lending rights arising under the Public Lending Right Act 1979, as amended from time to time, and any similar rights arising in any part of the world.
\\n\\nThe Author, and any Co-Author, confirms that they are, and will remain, a member of any applicable licensing and collecting society and any successor to that body responsible for administering royalties for the reprographic reproduction of copyright works.
\\n\\nSubject to the license granted above, copyright in the Work and all versions of it created during IntechOpen's editing process, including all published versions, is retained by the Author and any Co-Authors.
\\n\\nSubject to the license granted above, the Author and Co-Authors retain patent, trademark and other intellectual property rights to the Work.
\\n\\nAll rights granted to IntechOpen in this Article are assignable, sublicensable or otherwise transferrable to third parties without the specific approval of the Author or Co-Authors.
\\n\\nThe Author, on his/her own behalf and on behalf of the Co-Authors, will not assert any rights under the Copyright, Designs and Patents Act 1988 to object to derogatory treatment of the Work as a consequence of IntechOpen's changes to the Work arising from the translation of it, corrections and edits for house style, removal of problematic material and other reasonable edits as determined by IntechOpen.
\\n\\nAUTHOR'S DUTIES
\\n\\nWhen distributing or re-publishing the Work, the Author agrees to credit the Monograph/Compacts as the source of first publication, as well as IntechOpen. The Author guarantees that Co-Authors will also credit the Monograph/Compacts as the source of first publication, as well as IntechOpen, when they are distributing or re-publishing the Work.
\\n\\nThe Author agrees to:
\\n\\nThe Author will be held responsible for the payment of the agreed Open Access Publishing Fee before the completion of the project (Monograph/Compacts publication).
\\n\\nAll payments shall be due 30 days from the date of issue of the invoice. The Author or whoever is paying on behalf of the Author and Co-Authors will bear all banking and similar charges incurred.
\\n\\nThe Author shall obtain in writing all consents necessary for the reproduction of any material in which a third-party right exists, including quotations, photographs and illustrations, in all editions of the Work worldwide for the full term of the above licenses, and shall provide to IntechOpen, at its request, the original copies of such consents for inspection or the photocopies of such consents.
\\n\\nThe Author shall obtain written informed consent for publication from those who might recognize themselves or be identified by others, for example from case reports or photographs.
\\n\\nThe Author shall respect confidentiality during and after the termination of this Agreement. The information contained in all correspondence and documents as part of the publishing activity between IntechOpen and the Author and Co-Authors are confidential and are intended only for the recipients. The contents of any communication may not be disclosed publicly and are not intended for unauthorized use or distribution. Any use, disclosure, copying, or distribution is prohibited and may be unlawful.
\\n\\nAUTHOR'S WARRANTY
\\n\\nThe Author and Co-Authors confirm and warrant that the Work does not and will not breach any applicable law or the rights of any third party and, specifically, that the Work contains no matter that is defamatory or that infringes any literary or proprietary rights, intellectual property rights, or any rights of privacy.
\\n\\nThe Author and Co-Authors confirm that: (i) the Work is their original work and is not copied wholly or substantially from any other work or material or any other source; (ii) the Work has not been formally published in any other peer-reviewed journal or in a book or edited collection, and is not under consideration for any such publication; (iii) Authors and any applicable Co-Authors are qualifying persons under section 154 of the Copyright, Designs and Patents Act 1988; (iv) Authors and any applicable Co-Authors have not assigned, and will not during the term of this Publication Agreement purport to assign, any of the rights granted to IntechOpen under this Publication Agreement; and (v) the rights granted by this Publication Agreement are free from any security interest, option, mortgage, charge or lien.
\\n\\nThe Author and Co-Authors also confirm and warrant that: (i) he/she has the power to enter into this Publication Agreement on his or her own behalf and on behalf of each Co-Author; and (ii) has the necessary rights and/or title in and to the Work to grant IntechOpen, on behalf of themselves and any Co-Author, the rights and licences in this Publication Agreement. If the Work was prepared jointly by the Author and Co-Authors, the Author confirms that: (i) all Co-Authors agree to the submission, license and publication of the Work on the terms of this Publication Agreement; and (ii) the Author has the authority to enter into this biding Publication Agreement on behalf of each Co-Author. The Author shall: (i) ensure each Co-Author complies with all relevant provisions of this Publication Agreement, including those relating to confidentiality, performance and standards, as if a party to this Publication Agreement; and (ii) remain primarily liable for all acts and/or omissions of each Co-Author.
\\n\\nThe Author agrees to indemnify IntechOpen harmless against all liabilities, costs, expenses, damages and losses, as well as all reasonable legal costs and expenses suffered or incurred by IntechOpen arising out of, or in connection with, any breach of the agreed confirmations and warranties. This indemnity shall not apply in a situation in which a claim results from IntechOpen's negligence or willful misconduct.
\\n\\nNothing in this Publication Agreement shall have the effect of excluding or limiting any liability for death or personal injury caused by negligence or any other liability that cannot be excluded or limited by applicable law.
\\n\\nTERMINATION
\\n\\nIntechOpen has the right to terminate this Publication Agreement for quality, program, technical or other reasons with immediate effect, including without limitation (i) if the Author and/or any Co-Author commits a material breach of this Publication Agreement; (ii) if the Author and/or any Co-Author (being a private individual) is the subject of a bankruptcy petition, application or order; or (iii) if the Author and/or any Co-Author (as a corporate entity) commences negotiations with all or any class of its creditors with a view to rescheduling any of its debts, or makes a proposal for, or enters into, any compromise or arrangement with any of its creditors.
\\n\\nIn the event of termination, IntechOpen will notify the Author of the decision in writing.
\\n\\nIntechOpen’s DUTIES AND RIGHTS
\\n\\nUnless prevented from doing so by events beyond its reasonable control, IntechOpen, at its discretion, agrees to publish the Work attributing it to the Author and Co-Authors.
\\n\\nUnless prevented from doing so by events beyond its reasonable control, IntechOpen agrees to provide publishing services which include: managing editing (editorial and publishing process coordination, Author assistance); publishing software technology; language copyediting; typesetting; online publishing; hosting and web management; and abstracting and indexing services.
\\n\\nIntechOpen agrees to offer free online access to readers and use reasonable efforts to promote the Publication to relevant audiences.
\\n\\nIntechOpen is granted the authority to enforce the rights from this Publication Agreement on behalf of the Author and Co-Authors against third parties, for example in cases of plagiarism or copyright infringements. In respect of any such infringement or suspected infringement of the copyright in the Work, IntechOpen shall have absolute discretion in addressing any such infringement that is likely to affect IntechOpen's rights under this Publication Agreement, including issuing and conducting proceedings against the suspected infringer.
\\n\\nIntechOpen has the right to include/use the Author and Co-Authors names and likeness in connection with scientific dissemination, retrieval, archiving, web hosting and promotion and marketing of the Work and has the right to contact the Author and Co-Authors until the Work is publicly available on any platform owned and/or operated by IntechOpen.
\\n\\nMISCELLANEOUS
\\n\\nFurther Assurance: The Author shall ensure that any relevant third party, including any Co-Author, shall execute and deliver whatever further documents or deeds and perform such acts as IntechOpen reasonably requires from time to time for the purpose of giving IntechOpen the full benefit of the provisions of this Publication Agreement.
\\n\\nThird Party Rights: A person who is not a party to this Publication Agreement may not enforce any of its provisions under the Contracts (Rights of Third Parties) Act 1999.
\\n\\nEntire Agreement: This Publication Agreement constitutes the entire agreement between the parties in relation to its subject matter. It replaces all prior agreements, draft agreements, arrangements, collateral warranties, collateral contracts, statements, assurances, representations and undertakings of any nature made by, or on behalf of, the parties, whether oral or written, in relation to that subject matter. Each party acknowledges that in entering into this Publication Agreement it has not relied upon any oral or written statements, collateral or other warranties, assurances, representations or undertakings which were made by or on behalf of the other party in relation to the subject matter of this Publication Agreement at any time before its signature (known as the "Pre-Contractual Statements"), other than those which are set out in this Publication Agreement. Each party hereby waives all rights and remedies which might otherwise be available to it in relation to such Pre-Contractual Statements. Nothing in this clause shall exclude or restrict the liability of either party arising out of any fraudulent pre-contract misrepresentation or concealment.
\\n\\nWaiver: No failure or delay by a party to exercise any right or remedy provided under this Publication Agreement or by law shall constitute a waiver of that or any other right or remedy, nor shall it preclude or restrict the further exercise of that or any other right or remedy. No single or partial exercise of such right or remedy shall preclude or restrict the further exercise of that or any other right or remedy.
\\n\\nVariation: No variation of this Publication Agreement shall have effect unless it is in writing and signed by the parties, or their duly authorized representatives.
\\n\\nSeverance: If any provision, or part-provision, of this Publication Agreement is, or becomes invalid, illegal or unenforceable, it shall be deemed modified to the minimum extent necessary to make it valid, legal and enforceable. If such modification is not possible, the relevant provision or part-provision shall be deemed deleted. Any modification to, or deletion of, a provision or part-provision under this clause shall not affect the validity and enforceability of the rest of this Publication Agreement.
\\n\\nNo partnership: Nothing in this Publication Agreement is intended to, or shall be deemed to, establish or create any partnership or joint venture or the relationship of principal and agent or employer and employee between IntechOpen and the Author or any Co-Author, nor authorize any party to make or enter into any commitments for, or on behalf of, any other party.
\\n\\nGoverning law: This Publication Agreement and any dispute or claim, including non-contractual disputes or claims arising out of, or in connection with it, or its subject matter or formation, shall be governed by and construed in accordance with the law of England and Wales. The parties submit to the exclusive jurisdiction of the English courts to settle any dispute or claim arising out of, or in connection with, this Publication Agreement, including any non-contractual disputes or claims.
\\n\\nPolicy last updated: 2018-09-11
\\n"}]'},components:[{type:"htmlEditorComponent",content:'When submitting a manuscript, the Author is required to accept the Terms and Conditions set out in our Publication Agreement – Monographs/Compacts as follows:
\n\nCORRESPONDING AUTHOR'S GRANT OF RIGHTS
\n\nSubject to the following Article, the Author grants to IntechOpen, during the full term of copyright, and any extensions or renewals of that term, the following:
\n\nThe foregoing licenses shall survive the expiry or termination of this Publication Agreement for any reason.
\n\nThe Author, on his or her own behalf and on behalf of any of the Co-Authors, reserves the following rights in the Work but agrees not to exercise them in such a way as to adversely affect IntechOpen's ability to utilize the full benefit of this Publication Agreement: (i) reprographic rights worldwide, other than those which subsist in the typographical arrangement of the Work as published by IntechOpen; and (ii) public lending rights arising under the Public Lending Right Act 1979, as amended from time to time, and any similar rights arising in any part of the world.
\n\nThe Author, and any Co-Author, confirms that they are, and will remain, a member of any applicable licensing and collecting society and any successor to that body responsible for administering royalties for the reprographic reproduction of copyright works.
\n\nSubject to the license granted above, copyright in the Work and all versions of it created during IntechOpen's editing process, including all published versions, is retained by the Author and any Co-Authors.
\n\nSubject to the license granted above, the Author and Co-Authors retain patent, trademark and other intellectual property rights to the Work.
\n\nAll rights granted to IntechOpen in this Article are assignable, sublicensable or otherwise transferrable to third parties without the specific approval of the Author or Co-Authors.
\n\nThe Author, on his/her own behalf and on behalf of the Co-Authors, will not assert any rights under the Copyright, Designs and Patents Act 1988 to object to derogatory treatment of the Work as a consequence of IntechOpen's changes to the Work arising from the translation of it, corrections and edits for house style, removal of problematic material and other reasonable edits as determined by IntechOpen.
\n\nAUTHOR'S DUTIES
\n\nWhen distributing or re-publishing the Work, the Author agrees to credit the Monograph/Compacts as the source of first publication, as well as IntechOpen. The Author guarantees that Co-Authors will also credit the Monograph/Compacts as the source of first publication, as well as IntechOpen, when they are distributing or re-publishing the Work.
\n\nThe Author agrees to:
\n\nThe Author will be held responsible for the payment of the agreed Open Access Publishing Fee before the completion of the project (Monograph/Compacts publication).
\n\nAll payments shall be due 30 days from the date of issue of the invoice. The Author or whoever is paying on behalf of the Author and Co-Authors will bear all banking and similar charges incurred.
\n\nThe Author shall obtain in writing all consents necessary for the reproduction of any material in which a third-party right exists, including quotations, photographs and illustrations, in all editions of the Work worldwide for the full term of the above licenses, and shall provide to IntechOpen, at its request, the original copies of such consents for inspection or the photocopies of such consents.
\n\nThe Author shall obtain written informed consent for publication from those who might recognize themselves or be identified by others, for example from case reports or photographs.
\n\nThe Author shall respect confidentiality during and after the termination of this Agreement. The information contained in all correspondence and documents as part of the publishing activity between IntechOpen and the Author and Co-Authors are confidential and are intended only for the recipients. The contents of any communication may not be disclosed publicly and are not intended for unauthorized use or distribution. Any use, disclosure, copying, or distribution is prohibited and may be unlawful.
\n\nAUTHOR'S WARRANTY
\n\nThe Author and Co-Authors confirm and warrant that the Work does not and will not breach any applicable law or the rights of any third party and, specifically, that the Work contains no matter that is defamatory or that infringes any literary or proprietary rights, intellectual property rights, or any rights of privacy.
\n\nThe Author and Co-Authors confirm that: (i) the Work is their original work and is not copied wholly or substantially from any other work or material or any other source; (ii) the Work has not been formally published in any other peer-reviewed journal or in a book or edited collection, and is not under consideration for any such publication; (iii) Authors and any applicable Co-Authors are qualifying persons under section 154 of the Copyright, Designs and Patents Act 1988; (iv) Authors and any applicable Co-Authors have not assigned, and will not during the term of this Publication Agreement purport to assign, any of the rights granted to IntechOpen under this Publication Agreement; and (v) the rights granted by this Publication Agreement are free from any security interest, option, mortgage, charge or lien.
\n\nThe Author and Co-Authors also confirm and warrant that: (i) he/she has the power to enter into this Publication Agreement on his or her own behalf and on behalf of each Co-Author; and (ii) has the necessary rights and/or title in and to the Work to grant IntechOpen, on behalf of themselves and any Co-Author, the rights and licences in this Publication Agreement. If the Work was prepared jointly by the Author and Co-Authors, the Author confirms that: (i) all Co-Authors agree to the submission, license and publication of the Work on the terms of this Publication Agreement; and (ii) the Author has the authority to enter into this biding Publication Agreement on behalf of each Co-Author. The Author shall: (i) ensure each Co-Author complies with all relevant provisions of this Publication Agreement, including those relating to confidentiality, performance and standards, as if a party to this Publication Agreement; and (ii) remain primarily liable for all acts and/or omissions of each Co-Author.
\n\nThe Author agrees to indemnify IntechOpen harmless against all liabilities, costs, expenses, damages and losses, as well as all reasonable legal costs and expenses suffered or incurred by IntechOpen arising out of, or in connection with, any breach of the agreed confirmations and warranties. This indemnity shall not apply in a situation in which a claim results from IntechOpen's negligence or willful misconduct.
\n\nNothing in this Publication Agreement shall have the effect of excluding or limiting any liability for death or personal injury caused by negligence or any other liability that cannot be excluded or limited by applicable law.
\n\nTERMINATION
\n\nIntechOpen has the right to terminate this Publication Agreement for quality, program, technical or other reasons with immediate effect, including without limitation (i) if the Author and/or any Co-Author commits a material breach of this Publication Agreement; (ii) if the Author and/or any Co-Author (being a private individual) is the subject of a bankruptcy petition, application or order; or (iii) if the Author and/or any Co-Author (as a corporate entity) commences negotiations with all or any class of its creditors with a view to rescheduling any of its debts, or makes a proposal for, or enters into, any compromise or arrangement with any of its creditors.
\n\nIn the event of termination, IntechOpen will notify the Author of the decision in writing.
\n\nIntechOpen’s DUTIES AND RIGHTS
\n\nUnless prevented from doing so by events beyond its reasonable control, IntechOpen, at its discretion, agrees to publish the Work attributing it to the Author and Co-Authors.
\n\nUnless prevented from doing so by events beyond its reasonable control, IntechOpen agrees to provide publishing services which include: managing editing (editorial and publishing process coordination, Author assistance); publishing software technology; language copyediting; typesetting; online publishing; hosting and web management; and abstracting and indexing services.
\n\nIntechOpen agrees to offer free online access to readers and use reasonable efforts to promote the Publication to relevant audiences.
\n\nIntechOpen is granted the authority to enforce the rights from this Publication Agreement on behalf of the Author and Co-Authors against third parties, for example in cases of plagiarism or copyright infringements. In respect of any such infringement or suspected infringement of the copyright in the Work, IntechOpen shall have absolute discretion in addressing any such infringement that is likely to affect IntechOpen's rights under this Publication Agreement, including issuing and conducting proceedings against the suspected infringer.
\n\nIntechOpen has the right to include/use the Author and Co-Authors names and likeness in connection with scientific dissemination, retrieval, archiving, web hosting and promotion and marketing of the Work and has the right to contact the Author and Co-Authors until the Work is publicly available on any platform owned and/or operated by IntechOpen.
\n\nMISCELLANEOUS
\n\nFurther Assurance: The Author shall ensure that any relevant third party, including any Co-Author, shall execute and deliver whatever further documents or deeds and perform such acts as IntechOpen reasonably requires from time to time for the purpose of giving IntechOpen the full benefit of the provisions of this Publication Agreement.
\n\nThird Party Rights: A person who is not a party to this Publication Agreement may not enforce any of its provisions under the Contracts (Rights of Third Parties) Act 1999.
\n\nEntire Agreement: This Publication Agreement constitutes the entire agreement between the parties in relation to its subject matter. It replaces all prior agreements, draft agreements, arrangements, collateral warranties, collateral contracts, statements, assurances, representations and undertakings of any nature made by, or on behalf of, the parties, whether oral or written, in relation to that subject matter. Each party acknowledges that in entering into this Publication Agreement it has not relied upon any oral or written statements, collateral or other warranties, assurances, representations or undertakings which were made by or on behalf of the other party in relation to the subject matter of this Publication Agreement at any time before its signature (known as the "Pre-Contractual Statements"), other than those which are set out in this Publication Agreement. Each party hereby waives all rights and remedies which might otherwise be available to it in relation to such Pre-Contractual Statements. Nothing in this clause shall exclude or restrict the liability of either party arising out of any fraudulent pre-contract misrepresentation or concealment.
\n\nWaiver: No failure or delay by a party to exercise any right or remedy provided under this Publication Agreement or by law shall constitute a waiver of that or any other right or remedy, nor shall it preclude or restrict the further exercise of that or any other right or remedy. No single or partial exercise of such right or remedy shall preclude or restrict the further exercise of that or any other right or remedy.
\n\nVariation: No variation of this Publication Agreement shall have effect unless it is in writing and signed by the parties, or their duly authorized representatives.
\n\nSeverance: If any provision, or part-provision, of this Publication Agreement is, or becomes invalid, illegal or unenforceable, it shall be deemed modified to the minimum extent necessary to make it valid, legal and enforceable. If such modification is not possible, the relevant provision or part-provision shall be deemed deleted. Any modification to, or deletion of, a provision or part-provision under this clause shall not affect the validity and enforceability of the rest of this Publication Agreement.
\n\nNo partnership: Nothing in this Publication Agreement is intended to, or shall be deemed to, establish or create any partnership or joint venture or the relationship of principal and agent or employer and employee between IntechOpen and the Author or any Co-Author, nor authorize any party to make or enter into any commitments for, or on behalf of, any other party.
\n\nGoverning law: This Publication Agreement and any dispute or claim, including non-contractual disputes or claims arising out of, or in connection with it, or its subject matter or formation, shall be governed by and construed in accordance with the law of England and Wales. The parties submit to the exclusive jurisdiction of the English courts to settle any dispute or claim arising out of, or in connection with, this Publication Agreement, including any non-contractual disputes or claims.
\n\nPolicy last updated: 2018-09-11
\n'}]},successStories:{items:[]},authorsAndEditors:{filterParams:{sort:"featured,name"},profiles:[{id:"6700",title:"Dr.",name:"Abbass A.",middleName:null,surname:"Hashim",slug:"abbass-a.-hashim",fullName:"Abbass A. Hashim",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/6700/images/1864_n.jpg",biography:"Currently I am carrying out research in several areas of interest, mainly covering work on chemical and bio-sensors, semiconductor thin film device fabrication and characterisation.\nAt the moment I have very strong interest in radiation environmental pollution and bacteriology treatment. The teams of researchers are working very hard to bring novel results in this field. I am also a member of the team in charge for the supervision of Ph.D. students in the fields of development of silicon based planar waveguide sensor devices, study of inelastic electron tunnelling in planar tunnelling nanostructures for sensing applications and development of organotellurium(IV) compounds for semiconductor applications. I am a specialist in data analysis techniques and nanosurface structure. I have served as the editor for many books, been a member of the editorial board in science journals, have published many papers and hold many patents.",institutionString:null,institution:{name:"Sheffield Hallam University",country:{name:"United Kingdom"}}},{id:"54525",title:"Prof.",name:"Abdul Latif",middleName:null,surname:"Ahmad",slug:"abdul-latif-ahmad",fullName:"Abdul Latif Ahmad",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:null},{id:"20567",title:"Prof.",name:"Ado",middleName:null,surname:"Jorio",slug:"ado-jorio",fullName:"Ado Jorio",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Universidade Federal de Minas Gerais",country:{name:"Brazil"}}},{id:"47940",title:"Dr.",name:"Alberto",middleName:null,surname:"Mantovani",slug:"alberto-mantovani",fullName:"Alberto Mantovani",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:null},{id:"12392",title:"Mr.",name:"Alex",middleName:null,surname:"Lazinica",slug:"alex-lazinica",fullName:"Alex Lazinica",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/12392/images/7282_n.png",biography:"Alex Lazinica is the founder and CEO of IntechOpen. After obtaining a Master's degree in Mechanical Engineering, he continued his PhD studies in Robotics at the Vienna University of Technology. Here he worked as a robotic researcher with the university's Intelligent Manufacturing Systems Group as well as a guest researcher at various European universities, including the Swiss Federal Institute of Technology Lausanne (EPFL). During this time he published more than 20 scientific papers, gave presentations, served as a reviewer for major robotic journals and conferences and most importantly he co-founded and built the International Journal of Advanced Robotic Systems- world's first Open Access journal in the field of robotics. Starting this journal was a pivotal point in his career, since it was a pathway to founding IntechOpen - Open Access publisher focused on addressing academic researchers needs. Alex is a personification of IntechOpen key values being trusted, open and entrepreneurial. Today his focus is on defining the growth and development strategy for the company.",institutionString:null,institution:{name:"TU Wien",country:{name:"Austria"}}},{id:"19816",title:"Prof.",name:"Alexander",middleName:null,surname:"Kokorin",slug:"alexander-kokorin",fullName:"Alexander Kokorin",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/19816/images/1607_n.jpg",biography:"Alexander I. Kokorin: born: 1947, Moscow; DSc., PhD; Principal Research Fellow (Research Professor) of Department of Kinetics and Catalysis, N. Semenov Institute of Chemical Physics, Russian Academy of Sciences, Moscow.\r\nArea of research interests: physical chemistry of complex-organized molecular and nanosized systems, including polymer-metal complexes; the surface of doped oxide semiconductors. He is an expert in structural, absorptive, catalytic and photocatalytic properties, in structural organization and dynamic features of ionic liquids, in magnetic interactions between paramagnetic centers. The author or co-author of 3 books, over 200 articles and reviews in scientific journals and books. He is an actual member of the International EPR/ESR Society, European Society on Quantum Solar Energy Conversion, Moscow House of Scientists, of the Board of Moscow Physical Society.",institutionString:null,institution:{name:"Semenov Institute of Chemical Physics",country:{name:"Russia"}}},{id:"62389",title:"PhD.",name:"Ali Demir",middleName:null,surname:"Sezer",slug:"ali-demir-sezer",fullName:"Ali Demir Sezer",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/62389/images/3413_n.jpg",biography:"Dr. Ali Demir Sezer has a Ph.D. from Pharmaceutical Biotechnology at the Faculty of Pharmacy, University of Marmara (Turkey). He is the member of many Pharmaceutical Associations and acts as a reviewer of scientific journals and European projects under different research areas such as: drug delivery systems, nanotechnology and pharmaceutical biotechnology. Dr. Sezer is the author of many scientific publications in peer-reviewed journals and poster communications. Focus of his research activity is drug delivery, physico-chemical characterization and biological evaluation of biopolymers micro and nanoparticles as modified drug delivery system, and colloidal drug carriers (liposomes, nanoparticles etc.).",institutionString:null,institution:{name:"Marmara University",country:{name:"Turkey"}}},{id:"61051",title:"Prof.",name:"Andrea",middleName:null,surname:"Natale",slug:"andrea-natale",fullName:"Andrea Natale",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:null},{id:"100762",title:"Prof.",name:"Andrea",middleName:null,surname:"Natale",slug:"andrea-natale",fullName:"Andrea Natale",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"St David's Medical Center",country:{name:"United States of America"}}},{id:"107416",title:"Dr.",name:"Andrea",middleName:null,surname:"Natale",slug:"andrea-natale",fullName:"Andrea Natale",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Texas Cardiac Arrhythmia",country:{name:"United States of America"}}},{id:"64434",title:"Dr.",name:"Angkoon",middleName:null,surname:"Phinyomark",slug:"angkoon-phinyomark",fullName:"Angkoon Phinyomark",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/64434/images/2619_n.jpg",biography:"My name is Angkoon Phinyomark. 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