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Cell Based Delivery Inc, and Brown University School of Medicine, Miriam Hospital, Providence, Rhode Island 02906 Corresponding author: herman vandenburgh@brownedu 1 2 Introduction Preparation of Reagents and Media 21 Culture Media 211 DMEM/pen/strep 212 SKGM/15, SKGM/2 213 CMF 214 Differentiation Medium 22 Digestive Enzyme Solutions 221 Collagenase-Dispase Solution 222 Trypsin Stock 23 Staining Solutions 231 Coomassie Blue Staining Solution 232 Blocking Buffer 240 241 241 241 241 241 241 242 242 242 242 242 242.

The human ear is a lter, as is the telephone receiver (earpiece) The two are in tandem, as we would expect For the telephone listener, noise is an annoyance Interestingly we nd that noise annoys a listener more near the reference frequencies of a voice channel than at other frequencies When using the North American 500-type telephone set with average listeners, a simple 0-dBm tone at 1000 Hz causes a certain level of annoyance To cause the same level of annoyance, a 300-Hz tone would have to be at a level of about +17 dBm; a 400-Hz tone at about +115 dBm; a 600-Hz tone at about +4 dBm, and a 3000-Hz tone also at about +4 dBm for equal annoyance levels for a population of average listeners.

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set at 4 C for 6 hours before freezing. Boles and Shand (1998) restructured beef inside rounds using alginate and FabrimexTM binding systems, and held the restructured logs from both systems at 4 C for 17 hours to set. Pork rolls restructured with ActivaTM and FibrimexTM binding systems were set at 0 to 4 C for 17 to 18 hours (Flores et al. 2007). Packaging and Storage of Cold-Set Products Raw chilled cold-set products can be packaged in overwrapped trays or gas- ushed pouches. With proper packaging and storage temperature, the effective product storage life of whole-tissue restructured products can be similar to their whole-tissue nonrestructured counterparts. Bell et al. (1994) restructured beef steaks using Pearl-FTM and alginate binding systems, determined the chilled product life of the raw restructured steaks under vacuum or carbon dioxide, and found the following: (1) neither the alginate nor the Pearl binding system contributed signi cantly to the initial microbial contamination or in uenced the development of spoilage micro ora on the restructured steaks; (2) if products were stored at 3 C, carbon dioxide packaging gave little advantage in respect to restricting spoilage micro ora development relative to vacuum packaging; (3) if storage was at 1.5 C, carbon dioxide was better than vacuum packaging in limiting the number and composition of spoilage micro ora developing on the stored products; (4) when stored at 1.5 C, Pearl restructured steaks had suf cient microbiological, color, and avor stability for the retail market, while alginate restructured steaks packaged under CO2 and stored at 1.5 C had a rather limited color stability and consequently appeared to be more appropriate for hotel, restaurant, and institutional (HRI) trade than for retail distribution; (5) the effective product storage life at 1.5 C under carbon

The question arose of why should the transmission engineer be penalized in design of a system for noise of equal level across the voice channel We therefore have shaped the voice channel as a function of frequency and annoyance This shaping is called a weighting curve For the voice channel we will be dealing with two types of weighting: (1) C-message, used in North America, and (2) psophometric weighting as recommended by CCITT Figure C1 shows these weighting curves Weighting networks have been developed to simulate the corresponding response of C-message and psophometric weighting Now we want to distinguish between at response and weighted response Of course, the curves in Figure C1 show weighted response Flat response, regarding a voice channel, has a low-pass response down 3 dB at 3 kHz and rolls off at 12 dB per octave.

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