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Abdelaziz, W. S., H. M. Hamed, and A. A. H. Farrag, "XUV and Soft X-Ray Laser Radiation from Nickel-like Lanthanide", Optica Applicata, vol. 41, issue 4, pp. 972, 2011. AbstractCU-PDF.pdf

Atomic structure data and effective collision strengths for 1s2 2s2 2p6 3s2 3p6 3d10 and 54 fine–structure levels contained in the configurations 1s2 2s2 2p6 3s2 3p6 3d9 4l (l = s, p, d, f) for the nickel-like La ion have been investigated. These data are used in the determination of the reduced population for the 55 fine structure levels over a wide range of electron densities (from 1020 to 1022) and at various electron plasma temperatures. The gain coefficients for those transitions with positive population inversion factor are determined and plotted against the electron density.

Elshemey, W. M., "X-ray Scattering for the Determination of Fat Content in Dairy Products", Radiation Physics and Chemistry, vol. 80, issue 7, pp. 779–781, 2011. AbstractCU-PDF.pdf

The scattering of x-rays from biological samples has been shown to produce characteristic profiles which depend on their molecular structure. The highly ordered fat molecules in an adipose tissue result in a relatively sharp scattering peak at 1.1nm-1 with a scattering profile which is considerably different from the scattering profile of a water-rich tissue. The latter is characterized by a broad scattering peak at about 1.6nm-1. A biological sample consisting of a mixture of both adipose and a water-rich tissue is expected to show a scattering profile which is directly linked to the relative contribution of each component and would reflect the percentage by volume of each component in the mixture. In this work, x-ray scattering profiles of a number of dairy products and water are measured. The values of two selected x-ray scattering characterization parameters (I1/I2% and areas A1/A2% of the scattering peaks at 1.1 nm-1 and 1.6 nm-1 respectively) are plotted against the fat content of each of the measured dairy samples. Results show a strong linear dependence of each of the x-ray scattering parameters and the fat content of the investigated dairy products. These results suggest a possible use of such technique as a new, simple and straight forward method for the determination of fat content of dairy products that would join and support the currently available techniques.