A comparison of crack-flank displacement fitting for estimating K with a path independent integral

Predicting crack growth under cyclic loading in applications usually requires the efficient extraction of stress intensity factors from finite element analyses of mixed mode situations. Two approaches to this end are examined: one, a competitive fitting procedure using crack-flank displacement data, the other, a path independent integral which can readily distinguish between modes. A protocol is established for comparing the two on a set of about forty test problems which have exact solutions. Analysis is via quarter point elements on a common sequence of three successively refined meshes for each problem. Results show that the path independent integral is more consistently accurate and reliably convergent, yet comparable in implementation effort.     

Tensile behaviour in natural building stone: Serena sandstone

The tensile behavior of Serena sandstone is investigated by means of uni-axial tensile and bending tests. In order to obtain an overall characterisation of a quasi-brittle material, such as Serena sandstone, it is necessary to investigate the post-peak softening branch by adopting a stable control system. Test results on different size specimens are presented. Also analysed in this paper is the effect of the boundary conditions in a uni-axial tensile test by comparing free and fixed platens tests. A laser interferometry technique (ESPI) was adopted to investigate the strain field and crack propagation in the material.A notable outcome of the research is the location of crack penetration before the peak load, that in the case of the bending test is almost constant in specimens of different size.     

Improved analysis of sinigrin in Ethiopian mustard

An ion‐pair reversed‐phase high‐performance liquid chromatography (HPLC) method was developed for the analysis of sinigrin in Ethiopian mustard (Brassica carinata A. Braun) seed and seed fractions. Separation was compared on several RP‐HPLC columns (Inertsil^® ODS‐4 C₁₈ and ZORBAX^® Eclipse XDB‐C₁₈) with an isocratic eluent containing 100% aqueous (aq.) tetramethylammonium bromide (10 mm , pH 5.0). Sinigrin retention was affected by HPLC variables including the type of ion‐pair reagent, buffer strength and pH, acetonitrile concentration, column temperature and eluent flow rate. Partial validation demonstrated this optimised chromatographic condition to be linear, accurate and precise. Multistage extraction using 70% (v/v) aq. methanol was more efficient than 50% (v/v) aq. acetonitrile. In addition, the matrix effect and recovery rate as well as processing efficiency of the analytical protocol were determined. This method is suitable for high throughput analysis of sinigrin in Ethiopian mustard seed and seed fractions.     

Residual behavior of steel rebars and R/C sections after a fire

The mechanical properties of various steel bars exposed to high temperature (“residual” properties) are experimentally investigated up to 850 °C, with reference to a number of steel and bar types (carbon and stainless steel; quenched and self-tempered bars; hot-rolled and cold-worked bars; smooth and deformed bars). The aim is to clarify to what extent the thermal sensitivity of the different bars affects the ultimate capacity of a typical R/C section subjected to an eccentric axial force, past a fire (“residual” capacity). As usual in the design of R/C sections under combined bending and axial loading, the ultimate behavior is represented through the “M–N envelopes”, where the materials strength decay due to high temperature is taken into account. The results show that quenched and self-tempered bars (QST), very popular in Europe, are more temperature-sensitive above 600 °C than the carbon-steel bars extensively used in the States and nowadays rarely used in Europe. Furthermore, the best response is exhibited by the stainless-steel bars, provided that they are hot rolled, as it is generally the case for medium- and large-diameter bars. Similar conclusions can be drawn for the sections reinforced with the different bar types.     

Acceptability of voluntary HIV testing by pregnant women in developing countries: an international survey. Ghent International Working Group on Mother-to-Child Transmission of HIV

OBJECTIVE: To evaluate acceptability of voluntary HIV counselling and testing (VCT) by pregnant women in the context of clinical trials assessing interventions to reduce mother-to-child transmission (MCT) of HIV in developing countries. METHODS: During September-October 1997, 13 studies located in West (Abidjan, Bobo Dioulasso), East (Nairobi, Mombasa, Dar Es Salaam, Blantyre, Lusaka, Harare) and South Africa (Soweto, Durban), and Thailand (Bangkok) were included in a cross-sectional mailing survey about the acceptability of VCT in antenatal clinics. Acceptance rate, return rate, overall acceptability of VCT (acceptance of both pre- and post-VCT sessions) were obtained using a standardized questionnaire. RESULTS: The median overall acceptability of VCT was 69% (range, 33-95%). Overall acceptability of VCT most frequently depended on return rates because acceptance rates were generally high. Where several studies were conducted in parallel in the same city or the same country, overall acceptability rates of HIV testing were generally comparable even if the intervention programmes differed. Overall acceptability rates of VCT were high in antenatal clinics where a particular effort in implementing VCT programmes had been made. CONCLUSIONS: This international survey shows that despite many obstacles, VCT is feasible and acceptable for pregnant women aiming to reduce their risk of transmitting HIV to their children.     

Drying and color characteristics of coriander foliage using convective thin-layer and microwave drying

Heat sensitive properties (aromatic, medicinal, color) provide herbs and spices with their high market value. In order to prevent extreme loss of heat sensitive properties when drying herbs, they are normally dried at low temperatures for longer periods of time to preserve these sensory properties. High energy consumption often results from drying herbs over a long period. Coriander (Coriandrum sativum L., Umbelliferae) was dehydrated in two different drying units (thin layer convection and microwave dryers) in order to compare the drying and final product quality (color) characteristics. Microwave drying of the coriander foliage was faster than convective drying. The entire drying process took place in the falling rate period for both microwave and convective dried samples. The drying rate for the microwave dried samples ranged from 42.3 to 48.2% db/min and that of the convective dried samples ranged from 7.1 to 12.5% db/min. The fresh sample color had the lowest L value at 26.83 with higher L values for all dried samples. The results show that convective thin layer dried coriander samples exhibited a significantly greater color change than microwave dried coriander samples. The color change index values for the microwave dried samples ranged from 2.67 to 3.27 and that of the convective dried samples varied from 4.59 to 6.58.     

Effect of micronisation and electromagnetic radiation on physical and mechanical properties of Canadian barley

The effect of micronisation (high‐intensity infrared heating) and microwave radiation of normal barley (NB), high‐amylose barley (HAB) and waxy barley (WB) on the physical and mechanical properties was studied. Samples were tempered to 42–45% moisture content and then subjected to infrared or microwave radiation to reduce the moisture content to approximately 10%. The grain surface temperature during radiation was maintained at 100 °C. The changes in physical and mechanical properties were compared with unprocessed samples. Thermal radiation increased slightly the volume of the kernels because of the diffusion of water vapour from inside to the outer surface. These changes resulted in a decrease in particle and bulk densities. Thermal radiation affected the Hunter colour values, as well. The mechanical properties including bio‐yield point, modulus of elasticity and breakage susceptibility were affected by micronisation and microwave heating.     

Hybrid Organic/Inorganic Nanostructures for Highly Sensitive Photoelectrochemical Detection of Dissolved Oxygen in Aqueous Media

Precise, reliable, and remote measurement of dissolved oxygen in aqueous media is of great importance for many industrial, environmental, and biological applications. In particular, photoelectrochemical sensors working in differential mode have recently demonstrated promising properties, in terms of stability, sensitivity, and application potential. Here, a new approach is presented, combining visible light sensitivity, efficient photocurrent generation, and solution‐processed fabrication methods of conjugated polymers, with charge carriers selectivity, energetic alignment favorable to efficient interfacial charge transfer and high surface area achievable by using metal oxide nanostructures. Extensive characterization and optimization of the hybrid organic/inorganic system are carried out, leading to the realization of an oxygen sensor device, based on nanostructured palladium oxide/poly[(9,9‐dioctylfluorenyl‐2,7‐diyl)‐alt‐5,5‐(4′,7′‐di‐2‐thienyl‐2′,1′,3′‐benzothiadiazole]/[6,6]phenyl‐C61‐butyric acid methyl ester (PdO/APFO‐3:PCBM) as materials of choice. State‐of‐the‐art sensitivity, amounting at ?5.87 μA cm^?2 ppm^?1, low background signal, in the order of ?4.85 μA cm^?2, good electrochemical stability for more than 2 h of continuous functioning and high reproducibility of the signal over the pH 1 to 10 range, are reported, making the hybrid device suitable for several practical uses. The results fully validate the mixed organic/inorganic approach for photoelectrochemical applications, and pave the way for its further exploitation in fields like waste water treatment, environmental monitoring, and water splitting.     

The effect of different formulations on physical properties of cakes baked with microwave and near infrared-microwave combinations.

The aim of this study was to determine the effect of different formulations on color and textural characteristics of different cakes during baking in microwave and near infrared-microwave combination ovens. For comparison, cakes were also baked in conventional ovens. Color and hardness for both types of baking schemes were found to be dependent on formulation. Cakes containing Simplesse, a fat replacer consisting mostly of whey protein, baked in microwave and near infrared-microwave combination ovens were found to be the firmest cakes.     

The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten-free rice cakes baked in microwave-infrared combination oven (MW–IR) and to compare the cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum blend, 0.5% xanthan gum was mixed with 0.5% guar gum. In order to understand the staling behaviour of cakes, cakes were stored at 22 ± 2 °C for 120 h. Xanthan-guar gum blend decreased hardness, weight loss, retrogradation enthalpy and the change in setback viscosity values of cakes during storage for both types of ovens as compared to control formulation. It was found that oven type was a significant factor in affecting staling parameters of gluten-free cakes.