Analyzing the nanoindentation response of carbon black filled elastomers

Carbon black (CB) filled elastomers are structurally complex materials that offer unique properties at different length scales. They have tremendous potential applications in a number of fields including the automotive and aerospace industries and for designing innovative smart materials such as artificial muscles but their applications remain limited primarily due to inadequate understanding of their unique mechanical properties. Here, using the Berkovich technique to probe the surface mechanical properties at different scales the nanoindentation response of a series of composites made by homogeneously dispersed CB nanoparticles inside a semicrystalline copolymer matrix has been explored. While the measured loading part of the force–displacement curves is well described by Meyer's empirical power relation, the inverted methodology (IM) approach to deal with the unloading part has been considered and its outcome has been compared with that obtained from the standard Oliver–Pharr's method. The results were consistent with the observed increase of hardness when the applied displacement decreases for all composite samples over a large range of CB volume fraction. Zhang and Xu's model is demonstrated to produce experimentally consistent explanation of this indentation size effect. X-ray photoelectron spectroscopy (XPS) spectra also show composition gradients with depth up to 100 nm. Furthermore, the effect of CB content, surface features, and length scale-dependent deformation on the hardness–displacement behavior have been considered. These findings highlight the possibility of attaining a diverse set of mechanical properties by a better understanding of the nanoindentation response of CB filled elastomers which can be useful for material selection and design improvements in a number of practical applications.     

Structural and Electronic Properties of ZnSiAs2, ZnSnAs2, and Their Mixed Crystals ZnSi1 – xSnxAs2

Semiconductors - In this work, the structural and electronic properties of the ternary chalcopyrite semiconductors ZnSiAs2 and ZnSnAs2 and their related ZnSi1 – xSnxAs2 quaternary alloys are...     

Bacterial spores in spices and dried herbs: The risks for processed food

Production and world consumption of spices are constantly increasing. Although the antimicrobial properties of some spices are well documented, their use in the agri-food industry is also responsible for microbial contamination and spoilage. Bacterial spores introduced by spices can withstand different preparation processes, particularly thermal treatments, leading to food alterations during storage. This review brings together data from the literature about the prevalence and concentrations of spore-forming bacteria in all commercially available spices. The sporeformers found in spices belong mainly to the genera Bacillus and Clostridium. Such contaminations are very common and sometimes reach high levels, as in pepper and turmeric. Bacillus licheniformis and Bacillus cereus are the most frequently detected species. Studying the harvesting, processing, and storage procedures for spices provides elements to explain why high prevalence and concentrations are observed. Spices are mostly produced in developing countries on small farms using traditional production methods. Spices become contaminated by bacterial spores in two main ways: by contact with soil during harvesting or drying, as for pepper, or by cross-contamination during the water-cooking step, as for turmeric. From these observations, we propose some recommendations. Different methods that can be used to eliminate bacterial spores from spices are presented indicating their efficiency and the limitations of their use.     

Comparison of γ-aminobutyric acid accumulation capability in different mung bean (Vigna radiata L.) varieties under heat and relative humidity treatment,and its correlation with endogenous amino acids and polyamines

In this study, the accumulation of GABA and its inherent factors across different varieties of mung bean (Vigna radiata L.) in response to heat and relative humidity (HRH) were investigated. Results showed the average GABA content in mung bean varieties was increased 7.52 times following HRH treatment, and the black mung bean variety (A8) exhibited the highest GABA accumulation capability (1.76–84.57 mg per 100 g DW). From the perspective of GABA shunt metabolites, the free glutamic acid content of mung beans significantly decreased (P < 0.05) after HRH treatment and presented a significant correlation (P < 0.05) with GABA content. In polyamine degradation pathway, although the average levels of spermine and spermidine of mung bean varieties significantly decreased (P < 0.05) after HRH treatment, no significant correlation with GABA content was identified. Hence, the GABA accumulation was predominantly attributed to GABA shunt. Besides, free amino acids including glutamic acid, serine, ornithine, arginine and glycine in mung beans showed a significant positive correlation (P < 0.05) with GABA content and increment following HRH treatment, which suggested that mung beans enriched in these free amino acids might accumulate higher amounts of GABA after HRH treatment and be useful for industrial applications.     

Assessing the Role of Developmental and Environmental Factors in Chemical Defence Variation in Heliconiini Butterflies

Journal of Chemical Ecology - Chemical defences in animals are both incredibly widespread and highly diverse. Yet despite the important role they play in mediating interactions between predators...     

Numerical Evaluation of Grouting Scenarios for Reducing Water Inflows from Major Faults in Underground Excavations

Mine Water and the Environment - Water inflows through fracture networks are a major economic and safety issue in underground mines. Although pre-grouting of pilot holes during mine development...     

Introduction to crystallographic refinement of macromolecular atomic models

Refinement of atomic models is a necessary step in solving the macromolecular structure by X-ray diffraction methods. Nowadays, high automation and well-developed interfaces give a possibility to use the most popular refinement programs as black boxes. Nevertheless, working with complex objects requires an understanding of the internal structure and principles of operation of these programs and critical assessment of the results of refinement. In this review, we discuss the basic principles of the organization of refinement programs and the history of their improvement and development, as the studied objects became more and more complicated. The discussions are kept at the level of basic mathematic knowledge avoiding unnecessary formalism and too detailed expressions.     

Rapid Synthesis and Antiproliferative Properties of Polyazamacrocycle-Based Bi- and Tetra-Gold(I) Phosphine Dithiocarbamate Complexes

A family of bi- and tetrametallic gold(I) phosphine dithiocarbamate complexes were synthesized, starting from cyclam and dimethylcyclam polyazamacrocycles, respectively, along with their monometallic gold(I) chloridophosphine precursors. Their antiproliferative properties were evaluated on two cancer cell lines (A549 and NSCLC-N6-L16). Most of the mono- and bimetallic complexes displayed strong activities and, in particular, one bimetallic derivative showed antiproliferative properties in the low micromolar range. Insights into the structure–activity relationships are given, along with determination of the thioredoxin reductase inhibition potential, two-photon imaging of the fluorescent derivatives, and evaluation of gold uptake.     

Introducing the Planar Laser-Induced Fluorescence Technique (PLIF) to Measure Mixing Time in Gas-Stirred Ladles

Metallurgical and Materials Transactions B - The planar laser-induced fluorescence (PLIF) technique was implemented to measure mixing time in a 1/17 water model of a 200-ton ladle furnace. The...