4D Printing of Shape Memory Materials for Textiles: Mechanism,Mathematical Modeling,and Challenges

Shape memory materials (SMMs) in 3D printing (3DP) technology garnered much attention due to their ability to respond to external stimuli, which direct this technology toward an emerging area of research, “4D printing (4DP) technology.” In contrast to classical 3D printed objects, the fourth dimension, time, allows printed objects to undergo significant changes in shape, size, or color when subjected to external stimuli. Highly precise and calibrated 4D materials, which can perform together to achieve robust 4D objects, are in great demand in various fields such as military applications, space suits, robotic systems, apparel, healthcare, sports, etc. This review, for the first time, to the best of the authors’ knowledge, focuses on recent advances in SMMs (e.g., polymers, metals, etc.) based wearable smart textiles and fashion goods. This review integrates the basic overview of 3DP technology, fabrication methods, the transition of 3DP to 4DP, the chemistry behind the fundamental working principles of 4D printed objects, materials selection for smart textiles and fashion goods. The central part summarizes the effect of major external stimuli on 4D textile materials followed by the major applications. Lastly, prospects and challenges are discussed, so that future researchers can continue the progress of this technology.     

Linear correlation between pH value of stimulated beef and electrical current intensity

The aim of the present study was to determine mathematical relationships between pH changes in beef 24 h post-slaughter and changes in the intensity of electrical current flowing through bull and heifer carcasses during high-voltage electrical stimulation. The electrical stimulation was applied 40 min postmortem for 120 s. The pH values of m. longissimus thoracis et lumborum were analyzed in the function of electrical current intensity changes and its change during electrical stimulation. Mathematical linear correlations of the y = ax ± b type were demonstrated between pH values at 2, 6, and 24 h postmortem and the initial (I_i) and ultimate (I_u) electrical current intensity values, the difference between them and the initial pH values determined before electrical stimulation. High multiple correlation coefficients (R² = 0.416, α ≤ 0.001) between I_u and pH values 24 h post-slaughter enabled concluding that there is a possibility to predict a pH value of stimulated carcass with high accuracy, and thus also beef quality, based merely on the ultimate electrical current intensity values.     

An Exemplar Imidazoline Surfactant for Corrosion Inhibitor Studies: Synthesis,Characterization, and Physicochemical Properties

An optimized one-pot recipe has been developed to synthesize a surfactant molecule, referred to as OMID, consisting of an imidazoline head group and aliphatic tail, which is an exemplar corrosion inhibitor for carbon steel in acidic solutions. As evidenced by gas chromatography, ¹H and ¹³C nuclear magnetic resonance, and Fourier-transform infrared data, a high-purity product was achieved without the use of either a solvent or catalyst. Critical micelle concentration values and corrosion inhibition efficiencies ( η %) were determined in aqueous solutions of hydrochloric acid and sulfuric acid using surface tensiometry and linear polarization resistance measurements, respectively. Hydrolysis of the imidazoline head group as a function of pH (0–11) was explored with ultraviolet–visible absorption spectroscopy. In addition, N 1s and C 1s X-ray photoelectron spectroscopy data were acquired from both surface-adsorbed OMID and a multilayer of the imidazoline head group of OMID. These latter data are highly relevant to those attempting to understand OMID inhibition chemistry.     

The influence of volume fraction of amorphous phase on corrosion resistance of Mg67Zn 29Ca 4 alloy

The aim of this study was to investigate the structure and corrosion resistance of amorphous, amorphous‐crystalline, and crystalline Mg₆₇Zn₂₉Ca₄ alloy for biodegradable applications. This paper presents a preparation method and results of the structural characterization and corrosion resistance analysis of the material. Samples were prepared in the form of 3 mm diameter rods. The structure of the alloy was examined with the use of X‐ray diffractometry and scanning electron microscopy. The thermal properties of the samples were examined with differential scanning calorimetry (DSC). Results of DSC analysis were used to determine heat treatment temperatures, allowing to obtain different fractures of crystalline phase in the material. Corrosion resistance of heat‐treated samples was investigated by immersion tests and electrochemical measurements performed in the simulated body fluid. The X‐ray diffraction results confirmed that the prepared Mg₆₇Zn₂₉Ca₄ alloy's structure is fully amorphous. After heat treatment, samples with different fractions of amorphous phase in the structure were obtained. Immersion tests of the samples showed that the structure significantly influenced corrosion resistance in examined materials. It should be pointed out, that certain amounts of crystalline phase in amorphous matrix can greatly improve the corrosion resistance of Mg₆₇Zn₂₉Ca₄ alloy.     

Strength of pure alumina ceramics above 1 GPa

Up to now, commercially available alumina ceramics were claimed to have strength between 400 and 550 MPa. However, our study shows strength ~ 2 times higher for commercially available alumina than commonly believed. The average and characteristic strength, measured on 31 pure alumina ceramic discs by ball on three balls (B3B) test, were 1205 ± 93 MPa and 1257 MPa, respectively, with a Weibull modulus of m = 11.8. Tested specimens were in form of discs with a diameter of 5 mm and thickness 0.5 mm. The grain size distribution of the alumina is bimodal with an average grain size of ~ 850 nm measured at the surface. The fracture reveals a mixed transgranular / intergranular failure mode. To avoid incorporation of additional flaws, the discs were tested as sintered. The characteristic flexural strength measured in B3B was recalculated according to Weibull theory for standard 4-point bending bars of size 3 × 4 × 45 mm as bend 856 MPa. The measured strength of nearly 900 MPa shows the potential of strength for high purity alumina ceramics.     

Low concentration short time ozonation of rapeseed seeds reduces the stability of the oil and content of some antioxidant components

Ozonation is an innovative way to preserve high quality of seed during storage and it is an alternative to harmful organophosphorus agents. Disclosure of changes in the rapeseed oil under the influence of oxidative action of ozone on the seeds was the aim of the work and is presented for the first time. Two ozone concentrations and different length of ozonation were applied. The changes in tocopherols, phenolics, flavonoids contents, antiradical activity and oxidative stability were examined. The average vitamin E concentration was 33 mg per 100 g of oil before and 31.7 after ozonation of seeds. The average content of phenolic compounds was 14.3 mg of sinapic acid g⁻¹ and 16.9 after the ozone treatment. Changes in the flavonoids content and antioxidant activity were observed too. Ozonation caused a decrease in the vitamin E concentration which resulted also in reducing the quenching of free radicals and reduction of oil induction time.     

Sol-Gel Preparation and Luminescence Properties of BaMgAl10O17∶Eu2+ Phosphors

The synthesis of BaMgAl10O17∶ Eu2 (BAM) phosphors using the sol-gel method and their luminescence properties were reported. The blue-light emitting BAM was synthesized using citric acid and ethylene glycol as chelating materials. Emission of blue-light was obtained from these phosphors. The luminescent intensity increases as the temperature of heat treatment is increased. This study investigated the effects of the molar ratio of ethylene glycol to citric acid (Φ value), with respect to the phase formation and luminescence properties of BAM. The variation of the Φ value resulted in the change of the sol-gel reaction mechanism and the microstructures of the resultant powders. An increase in Φ value leads to an increase in the rate of BAM phase formation. The photoluminescent intensity of the prepared phosphors increases with heating temperatures because of enhanced crystallization.     

Effects of processing and cooking on ascorbic acid content of chickpea (Cicer arietinum L) varieties

Chickpea (Cicer arietinum L) is an important source of protein in several developing countries. Two commonly grown chickpea cultivars, HPG‐17 and C‐235, were evaluated for their physicochemical characteristics such as 100‐seed weight and density. Both chickpea varieties were subjected to various processing treatments and then analysed for their ascorbic acid content. The ascorbic acid content was generally found to be higher in the C‐235 variety, but it was higher in the HPG‐17 variety after germination. Significant results were obtained for both varieties after various treatments such as pressure cooking, germination, parching and solar cooking. It was found that the ascorbic acid content in both varieties decreased after all treatments except germination. © 2001 Society of Chemical Industry