Inclusions in commercial low and medium carbon ferromanganese

The microstructures of commercial low and medium carbon ferromanganese have been studied by optical microscopy and electron microprobe techniques. Element analysis and mapping have been performed on impurities in the matrix and nonmetallic inclusions present. The results show that the most common nonmetallic inclusion is managanese oxide, followed by complex compounds of managanese oxide, silicon oxide, and manganese sulfide. The different inclusions have been assessed according to the SS 111116 method. It follows that over 85 pct of the present nonmetallic inclusions are manganese oxides and that the amount of manganese oxide inclusions is inversely proportional to the carbon content in standard refined ferromanganese.     

Development of a Satz-Mogel Short Form of the WAIS—R.

Developed a short form of the WAIS—R by following the model of P. Satz and S. Mogel (1962). Results show that the short form of the WAIS—R Full-Scale IQ correlated highly with the WAIS—R IQ in a sample of 107 Ss, and similar results were obtained in a cross-validation study of 20 additional Ss. The WAIS—R short form takes approximately half the time to administer as does the complete WAIS—R. (3 ref) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Development and validation of a new friction model for cutting processes

The International Journal of Advanced Manufacturing Technology - The friction model in the tool-chip interface has significant influences on predicting chip forms, cutting forces, and cutting tool...     

Effect of bus size and operation to crash occurrences

This paper evaluates roadway and operational factors considered to influence crashes involving buses. Factors evaluated included those related to bus sizes and operation services. Negative binomial (NB) and multinomial logit (MNL) models were used in linearizing and quantifying these factors with respect to crash frequency and injury severities, respectively. The results showed that position of the bus travel lane, presence or absence of on-street shoulder parking, posted speed limit, lane width, median width, number of lanes per direction and number of vehicles per lane has a higher influence on bus crashes compared to other roadway and traffic factors. Wider lanes and medians were found to reduce probability of bus crashes while more lanes and higher volume per lane were found to increase the likelihood of occurrences of bus-related crashes. Roadways with higher posted speed limits excluding freeways were found to have high probability of crashes compared to low speed limit roadways. Buses traveling on the inner lanes and making left turns were found to have higher probability of crashes compared to those traveling on the right most lanes. The same factors were found to influence injury severity though with varying magnitudes compared to crash frequency.     

Preparation of ω-hydroxynonanoic acid and its ester derivatives

Methyl ricinoleate was ozonized in methanol or in acetic acid and the intermediate hydroperoxides were reduced electrochemically on Pb-cathode to give 9-hydroxynonanoic acid 1 in high yields. The acid 1 was also prepared by direct castor oil ozonolysis in methanol followed by sodium borohydride reduction of the intermediate hydroperoxides. The cost of the electricity for the electroreduction was at least 30 times lower as compared with sodium borohydride consumption. 9-Hydroxynonanoic acid was then transformed to alkyl 9-acetoxynonanoates 3a–3d, for which ¹H nuclear magnetic reasonance, mass, and infrared spectra are given. Esterification of the hydroxy acid 1 with boric acid and pyrolysis of the resultant orthoborates produced 8-nonenoic acid 4 in a 45% yield. Reaction of 4 with lower aliphatic alcohols in presence of Amberlyst 15 produced alkyl 8-noneates 5a–5d along with some amounts of a cis/trans mixture of alkyl 7-noneates.     

Influence of fast and slow distillation on ethyl carbamate content and on coefficient of non‐alcohol components in Brazilian sugarcane spirits

Ethyl carbamate is an impurity present in distilled beverages. Given the risk of it being a carcinogenic substance, Brazilian legislation has determined that its presence in distilled beverages, such as ‘aguardente’ and ‘cachaça’ (two types of sugarcane spirits), should be limited to a maximum of 150 µg/L. Ordinary spirits usually contain variable amounts of ethyl carbamate, although in lower concentrations than the maximum determined by law. The finding that commercial spirits had a much lower concentration of this impurity (around 50 µg/L) led the authors to research the reasons for the differences, and these are explored in this paper, with a focus on the speed of the distillation process and its influence on the spirit's composition. The team conducted research in a sugarcane distillery producing ‘aguardente’ using a simple pot still and measured the influence of fast and slow distillation on the presence of ethyl carbamate and non‐alcohol components in the process. The results demonstrated that the speed of distillation was proportionally related to the concentration of ethyl carbamate and secondary components in the beverage's composition. Copyright © 2012 The Institute of Brewing & Distilling     

Rational Nanotoolbox with Theranostic Potential for Medicated Pro‐Regenerative Corneal Implants

Cornea diseases are a leading cause of blindness and the disease burden is exacerbated by the increasing shortage around the world for cadaveric donor corneas. Despite the advances in the field of regenerative medicine, successful transplantation of laboratory‐made artificial corneas is not fully realized in clinical practice. The causes of failure of such artificial corneal implants are multifactorial and include latent infections from viruses and other microbes, enzyme overexpression, implant degradation, extrusion or delayed epithelial regeneration. Therefore, there is an urgent unmet need for developing customized corneal implants to suit the host environment and counter the effects of inflammation or infection, which are able to track early signs of implant failure in situ. This work reports a nanotoolbox comprising tools for protection from infection, promotion of regeneration, and noninvasive monitoring of the in situ corneal environment. These nanosystems can be incorporated within pro‐regenerative biosynthetic implants, transforming them into theranostic devices, which are able to respond to biological changes following implantation.     

Correction to: Development and validation of a new friction model for cutting processes

The authors wish to thank the German Research Foundation (DFG) for funding the research within the project "Modelling of broaching processes by multi-     

Planning sample sizes for before–after accident comparisons

Before-and-after safety studies are becoming more desirable in lieu of traditional cross-sectional studies in establishing crash modification factors, especially after the introduction of the first version of the Highway Safety Manual (2010). We present a simple method for estimating necessary sample sizes to obtain a target precision or power when the effect is represented as a proportional change in a Poisson rate. We also show that necessary sample sizes are not very different when full Bayesian models are implemented.     

Sensory effect of the sorption of some flavouring agents on blood plasma protein preparations

Presented investigations included the assessment of the sorption of selected flavouring agents on blood plasma preparations. The following aromatizing spices were used: marjoram, dried garlic, lovage, pepper, nutmeg and smoke flavour preparations. Thresholds of recognition of the spices mentioned above were determined at the temperatures of 10, 20 and 40 degrees C. For different quantities of protein a definite influence of temperature was determined. Similarly the quantity of protein exerted influence upon the intensity of the sorption of the odour of spices. The analysis of the results obtained in the investigations allows an interpretation of the character of binding between the flavouring agents and the protein preparations. It turned out that this process is the resultant of chemisorption and physical sorption.