In advanced keratoconus, there are two cone types. The more common round or nipple shaped cone is limited in diameter but may reach any degree of conicity. The cone center lies mostly in the lower nasal quadrant. The oval or sagging cone, is often larger and lies more commonly in the inferotemporal quadrant close to the periphery. The oval cone is usually associated with more episodes of corneal hydrops, scarring and difficulty in fitting contact lenses. Histopathologic review of 23 cases (10 round, 13 oval), revealed that the oval group had more breaks in Bowman's membrane, 10.1 versus 5.0, (P < 0.01), and a tendency toward greater pannus formation with more ruptures in Descemet's membrane. We hope this clinicopathologic correlation may allow a more logical approach to patient care based on recognizing two different cone types in advanced keratoconus.
A 1D model for heat and mass transfer within a sponge cake batter during a baking process, based on the qualitative analysis of the transfer mechanisms reported in part I of this paper, is presented. With respect to previous literature reports concerning cake baking modeling, Basket Blazer Nike Pas Cher the model takes additionally into account the gas phase internal convective flux, the vapo-condensation heat Basket Nike Blazer flux and the batter expansion during baking. The model was used Blazer Nike Pas Cher for numerical estimation of the parameters of correlations representing the thermophysical and rheological batter properties as a function of the water content, of the temperature and of the porosity of the batter. The simulated baking curves obtained with estimated parameters corresponded well to the experimental baking curves for a broader range of operating conditions than those used for the estimation procedure.
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