Virtual Reality is a versatile platform to study human behavior in simulated environments and to develop interventions for functional rehabilitation. In this work, we designed a dual-task paradigm in a virtual environment ...

Remarkably high heat transfer coefficient observed during boiling makes it one of the most sought-after thermal management solutions. However, the heat dissipation potential deteriorates in practical scenarios of confined ...

Multiscale modeling and simulation of heat transfer between alumina nanoparticles and helium gas is conducted. Density functional theory (DFT) simulations are first performed to calculate adsorption energies and derive ...

Texture is an important attribute in the quality assessment of processed food products. Recently, Young's modulus is identified as one of the most important indicators of food texture. However, there is much ambiguity in ...

Patients with Parkinson's disease experience oscillatory motion of body parts (tremor) due to an increased reaction time. The tremor is an early-stage symptom of Parkinson's disease, but the increased reaction time (the ...

A consistent framework to study the flow of a Newtonian fluid in a narrow charged slit, in the presence of imposed external electric and magnetic fields is presented here. We separately consider cases of externally imposed ...

Walking is one of the most relevant tasks that a person performs in their daily routine. Despite its mechanical complexities, any change in the external conditions that applies some external perturbation, or in the human ...

First principles informed atomistic-scale simulations are conducted to compute equilibrium energy accommodation coefficients of aluminum-noble gas systems for a temperature range of 25-800 K. Density Functional Theory (DFT) ...

Batch operation of reverse osmosis (RO) has been proposed as a method to reduce seawater RO (SWRO) energy consumption and fouling propensity. In this paper, we use a transient numerical model of the RO process to investigate ...

Youngs modulus is one measure of texture, an important quality parameter in processed food materials. During thermal drying, the Youngs modulus undergoes significant variation due to moisture loss and rubbery-glassy state ...