Post-synthetic modification of conjugated microporous polymers

Control over the surface functionality and microporosity in conjugated microporous polymers (CMPs) has been achieved by the post-synthetic modification of amines into amides of with different alkyl chains, one of which was chiral. The surface areas, pore volumes, carbon dioxide uptakes and isosteric heat of adsorption for carbon dioxide can be rationally tuned.     

Influence of Heat on Non-Ferrous Objects: Metallurgical Analysis in Fire Scene Investigations

NFPA 921 is a widely accepted standard to perform fire and arson analysis: it states that heat damage on items and components must be recognized to perform a more careful analysis of fire spread and to better define area and point of origin. With reference to metallic materials involved in a fire scene, NFPA 921 only indicate two useful parameters for temperature estimation, i.e. melting temperature and surface oxidation. However, the melting point of metals and alloys may define a wide range of temperatures (for example iron-based alloys normally melt between 1500 and 1600°C); in addition surface oxidation colors can only inform in a qualitative way. To better estimate the temperature range experienced by various items, much more information can be inferred from in-depth metallurgical analyses. Intergranular oxidation, recrystallization, second phase precipitations and incipient melting were some of the metallurgical features easily observable: if the investigator knows the approximate temperature of these microstructure modifications, a better estimate can be done of the “effective fire temperature” that the material might have reached. To this aim some components that can be found in fire a scene (aluminium airshaft, brass tap and copper gas pipe) were exposed to simulated fire conditions of known time durations and peak temperatures. The collected items were then examined by metallurgical techniques, identifying reference temperatures. The obtained results can give useful information to understand the fire scene.     

Microbial communities and malt quality of durum wheat used in brewing

Durum wheat (Triticum durum Desf.) has potential as an adjunct in brewing given its agronomic, chemical and technological properties. The aim of this work were to identify the cultivable microflora and evaluate the technological quality of the durum wheat variety ‘Senatore Cappelli’ grown and used by a craft brewery in Sardinia, Italy. The isolated bacterial strains were mainly rhizospheric (Kocuria rizophila, Microbacterium aerolatum and Bacillus pumilus) and associated with the microbiota of wheat (Staphylococcus spp.). None have been reported previously as spoilage species in brewing. The dominant yeast genera were Cryptococcus spp. and Rhodotorula spp., followed by Saccharomyces cerevisiae. The dominant filamentous fungus genera were Alternaria and Rhizopus. Low levels of mycotoxigenic Fusarium spp., Aspergillus spp. and Penicillium spp. were isolated. However, the levels of deoxynivalenol, T2‐HT2, fumonisin, aflatoxin and ochratoxin detected in the malt and grain were below the thresholds defined by European law. Malt obtained from raw grain showed interesting technological properties, but required specific malting parameters different from those of common wheat and barley. These data suggest that the use of locally grown durum wheat in brewing can increase sustainability and reduce costs, while reinforcing the link with the terroir and promoting reduced mycotoxin levels. © 2019 The Institute of Brewing & Distilling     

LSMAT Least Squares Medial Axis Transform

The medial axis transform has applications in numerous fields including visualization, computer graphics, and computer vision. Unfortunately, traditional medial axis transformations are usually brittle in the presence of outliers, perturbations and/or noise along the boundary of objects. To overcome this limitation, we introduce a new formulation of the medial axis transform which is naturally robust in the presence of these artefacts. Unlike previous work which has approached the medial axis from a computational geometry angle, we consider it from a numerical optimization perspective. In this work, we follow the definition of the medial axis transform as ‘the set of maximally inscribed spheres’. We show how this definition can be formulated as a least squares relaxation where the transform is obtained by minimizing a continuous optimization problem. The proposed approach is inherently parallelizable by performing independent optimization of each sphere using Gauss–Newton, and its least‐squares form allows it to be significantly more robust compared to traditional computational geometry approaches. Extensive experiments on 2D and 3D objects demonstrate that our method provides superior results to the state of the art on both synthetic and real‐data.     

Zinc supplementation of Friesian cows: Effect on chemical-nutritional composition and aromatic profile of dairy products

Zinc represents an essential microelement for several biochemical mechanisms. The body's inability to store zinc necessarily requires a constant dietary supply to avoid alteration of physiological functions. The aim of the present study was to investigate the effect of dietary enrichment with zinc on chemical-nutritional and aromatic properties of milk and cheese. Thirty commercial dairy cows, balanced for parity, milk production, and days in milk, were randomly assigned to 2 groups. The control group was fed with a conventional complete diet (22 kg of dry matter/animal per day), whereas the experimental group received a daily zinc supplementation of 60 mg per kg of dry complete feed. During the experimental period, the milk yield was monitored and samples of milk and caciotta cheese were collected to obtain information about the chemical-nutritional composition and aromatic profile. Dietary zinc integration did not influence milk yield and composition, but induced a marked reduction of somatic cell count and improved the oxidative stability of ripened caciotta cheese. In both milk and cheese, the experimental group samples were characterized by a lower concentration of saturated fatty acids and an increase in oleic acid, vaccenic acid, and rumenic acid. The aromatic profile of dairy products was also positively affected by dietary zinc intake, with an increase in concentration of carboxylic acids, aldehydes, and esters. The present results suggest a positive role of zinc in improving animal health and nutraceutical properties of milk and corresponding cheese. Taking into account the analysis of volatile compounds, zinc dietary supplementation of dairy cows should contribute to the production of cheeses with interesting organoleptic properties, although more studies are necessary to confirm the consumer acceptability of these changes.     

High-entropy alloys fabricated via powder metallurgy. A critical review

High-entropy alloys (HEAs) have attracted a great deal of interest over the last 14 years. One reason for this level of interest is related to these alloys breaking the alloying principles that have been applied for many centuries. Thus, HEAs usually possess a single phase (contrary to expectations according to the composition of the alloy) and exhibit a high level of performance in different properties related to many developing areas in industry. Despite this significant interest, most HEAs have been developed via ingot metallurgy. More recently, powder metallurgy (PM) has appeared as an interesting alternative for further developing this family of alloys to possibly widen the field of nanostructures in HEAs and improve some capabilities of these alloys. In this paper, PM methods applied to HEAs are reviewed, and some possible ways to develop the use of powders as raw materials are introduced.