Development of Cu particles and Cu core-shell particles reinforced Al composite

Copper particles were incorporated and retained in elemental state in an aluminium matrix by friction stir processing thereby producing a non-equilibrium particulate composite. The processed Al–Cu_p composite exhibited improved strength with significantly high ductility. The composite was stable up to a temperature of more than 300°C. Thermal exposure at 350°C for more than 10 min led to diffusion of Cu atoms into the Al matrix forming a core-shell type structure in the Cu particles and thus producing an Al–Cu core-shell composite. The shell consists of multiple layers, the thickness of which was controllable.     

Turning tradition into an instrument of research: The editorship of William Nicholson (1753–1815)

Mainly known for its links to the periodical market and radical politics, this article recontextualizes the editorship of William Nicholson (1753–1815) in terms of its roots in the metropolitan natural philosophical circles of the second half of the 18th century as well as its impact on experimenters and men of science after 1797. The article argues that Nicholson's editorship of the Journal of Natural Philosophy, Chemistry, and the Arts was a means to expand his philosophical significance among natural philosophers at home and abroad—and was, in fact, a form of epistemological subversion that challenged the “Banksian Learned Empire.”     

Recent Biophysical Issues About the Preparation of Solute-Filled Lipid Vesicles

Here we report some recent biophysical issues on the preparation of solute-filled lipid vesicles and their relevance to the construction of “synthetic cells.” First, we introduce the “semi-synthetic minimal cells” as the liposome-based cell-like systems, which contain a minimal number of biomolecules required to display simple and complex biological functions. Next, we focus on recent aspects related to the construction of synthetic cells. Emphasis is given to the interplay between the methods of synthetic cell preparation and the physics of solute encapsulation. We briefly introduce the notion of structural and compositional “diversity” in synthetic cell populations.     

Effect of gums on viability and β‐galactosidase activity of Lactobacillus spp. in milk drink during refrigerated storage

The viability and β‐galactosidase activity of four Lactobacillus strains in milk drink containing gums during 28 days of refrigerated storage at 4 °C were assessed. The population of Lactobacillus rhamnosus GGB101 and Lactobacillus rhamnosus GGB103 were maintained, whereas the population of Lactobacillus reuteri DSM20016 and Lactobacillus reuteri SD2112 significantly decreased. The recommended level of 6 log CFU g^?1 was exceeded for all tested trains throughout storage. The highest viable number of Lactobacillus rhamnosus GGB103 (8.76 ± 0.03 log CFU mL^?1) was obtained in the product containing carrageenan–maltodextrin. The addition of guar–locust bean–carrageenan led to 20‐fold increase in the level of β‐galactosidase activity for L. rhamnosus GGB101 (1208 ± 2.12 Miller units mL^?1) compared to the control (61 ± 2.83 Miller units mL^?1). Our results suggested that gums could be added to milk to improve viability and enhance β‐galactosidase activity of Lactobacillus.