High mobility polymer gated organic field effect transistor using zinc phthalocyanine

Organic thin film transistors were fabricated using evaporated zinc phthalocyanine as the active layer. Parylene film prepared by chemical vapour deposition was used as the organic gate insulator. The annealing of the samples was performed at 120 °C for 3 h. At room temperature, these transistors exhibit p-type conductivity with field-effect mobilities ranging from 0·025–0·037 cm²/Vs and a (I _on/I _off) ratio of ～10³. The effect of annealing on transistor characteristics is discussed.     

A STUDY OF THE HIGH PRESSURE POLYETHYLENE TUBULAR REACTOR

As an example of the free radical polymerization reactor we have conducted a theoretical study of the high pressure polyethylene tubular reactor with cooling from the jacket. The plug flow model including the axial dispersion is considered with as well as without the steady state assumption for the active intermediates. We observe that the axial dispersion has negligible effect on the reactor performance and that the steady slate assumption is quite reasonable. The performance of the reactor is characterized by the exit monomer conversion, the peak temperature and the number and weight average degrees of polymerization, and the effects of various operating conditions are extensively investigated. Finally, an optimal temperature policy that would maximize the exit monomer conversion is determined by means of the Maximum Principle.     

Effect of Addition of Chloride Salts on Rancidity of Ground Pork Inoculated with a Moraxella or a Lactobacillus Species

Two experiments were conducted to determine rancidity development in raw-refrigerated ground pork treated with different types and levels of chloride salts. In the first experiment, raw ground pork was inoculated with either a Moraxella or a Lactobacillus species. In the second experiment, samples were not inoculated. In both experiments, samples were treated with either NaCl, KCl, or MgCl₂ at ionic strength of either 0.73 or 0.37 and stored at 5°C. Regardless of inoculation, in both experiments addition of any chloride salt increased (P < 0.05) TBA values over those values for controls (no added salt). Addition of NaCl resulted in the highest (P < 0.05) TBA values among inoculated samples, but these differences were not apparent for noninoculated samples.     

Combining Aqueous Extraction and Membrane Isolation Techniques to Recover Protein and Oil from Soybeans

Two relatively new protein isolation techniques (the Aqueous Extraction Process and the Membrane Isolation Process) were combined to obtain a single isolation procedure to produce protein and oil food products from undefatted soybeans. Three lots of soybeans were processed using aqueous extraction, centrifugation and industrial ultrafiltration membranes to obtain either a full-fat, low-fat or intermediate-fat product and an oil cream. Proximate and amino acid analyses, nitrogen solubility profiles, and storage tests were made on spray dried products. Mean membrane permeation rates achieved ranged from 20–42.6 gfd. Protein products possessed high nitrogen solubilities below pH 3.5 and above pH 7, and were desirably light in collor.     

Nutritional Evaluation of the Protein in Oilseed Products Heated with Sugars

Defatted flours and protein isolates from glandless cottonseed, peanut, and soybean were complexed with glucose or sucrose in a ratio of 1:1 by weight and heated at 100°C for 0, 2, or 6 hr. Quality changes by the heat treatment were assessed by determining the extent of browning (browning index), in-vitro protein digestibility, available lysine total amino acids, and computed protein efficiency ratio (C-PER). Whereas the sucrose-containing complexes changed very little in all the quality parameters determined, the counterparts containing glucose decreased substantially in protein quality along with the increased intensity of browning. Before heating, protein digestibility of the complex containing defatted flour of an oilseed was lower than that of the isolate counterpart. When heated, however, the isolate-glucose complexes decreased more in protein digestibility than the flour-glucose complexes. The available lysine content decreased by 76-83% for the complexes with glucose in contrast with 2-10% for those with sucrose. As to total amino acids, marked losses in arginine, lysine, tryptophan, and histidine were found in the complexes containing glucose, with the arginine loss as high as the lysine loss. Lysine-rich soy proteins lost lysine in greater percentages than lysine-poor peanut and cottonseed proteins. C-PER decreased by 63-86% in the glucose-containing complexes, with the highest decrease shown for soy flour-glucose. In-vitro protein digestibility, available lysine, and C-PER were all highly correlated (P < 0.01) with browning index. Available lysine was also highly correlated with C-PER.     

Production of Oil and Protein Food Products from Raw Peanuts by Aqueous Extraction and Ultrafiltration

Two significant protein isolation techniques (the Aqueous Extraction Process and the Membrane Isolation Process) were combined to obtain a new processing strategy for producing oil and protein food products from raw peanuts. Three varieties of peanuts were processed to obtain either a low-fat isolate or a full-fat product and an oil cream using aqueous extraction, centrifugation and industrial ultrafiltration membranes. Proximate and amino acid analyses and nitrogen solubility profiles were made on spray-dried products. Mean membrane permeation rates achieved exceeded 70 gallons per sq ft per day (gfd). Protein products possessed high nitrogen solubility, a bland taste, and were desirably light in color.     

Wetting of TaC by Liquid Cu and Liquid Ag

Wetting of TaC^0.97±0.01 by liquid Cu and liquid Ag was studied by the sessile drop method. The cosine of the contact angle increased linearly with increasing temperature in both systems. The critical surface energy for spreading was 1098 ergs/cm² at 1605°C for Cu and 688 ergs/cm² at 2160°C for Ag. The work of adhesion, which was 1759 ergs/cm² at the melting point for Cu and 321 ergs/cm² at the melting point for Ag, increased parabolically with increasing temperature in both systems. The surface energy of TaC_0.97±0.01 was estimated to be 1804±706 ergs/cm².