Determination of Electrical and Photoelectrical Properties of Schottky Diodes Made Using New Chitin Derivatives Synthesized as Interface Layer

Silicon - 5-(2,4-dichlorophenyl)-2-furoic acid and anthraquinone-2-carboxylic acid were reacted separately with chitin. The synthesized products were characterized by various spectroscopic methods...     

Effect of Bismuth on hydrogen storage properties of melt-spun LaNi4.7-x Al0.3Bix (x = 0.0, 0.1, 0.2, 0.3) ribbons

The LaNi₅ intermetallic compound is an AB5 type hydrogen storage alloy which exhibits low operating temperature, easy activation, low pressure and tolerance to impurities. In this study, LaNi_4.7-x Al_0.3Bi_x (x = 0.0, 0.1, 0.2, 0.3) alloys were produced by melt-spinning technique and the effects of Al and Bi additions on the microstructure, thermal and hydrogen storage properties of LaNi₅ were investigated. The results showed that substitution of Ni with Al led to a desired decrease in absorption/desorption plateau pressure and hysteresis without a decrease in hydrogen storage capacity. In contrast, Bi substitution with Ni increased the absorption/desorption plateau pressure, reduced the hydrogen capacity and increased pulverization resistance of the alloy due to the formation of BiLa and AlNi₃ intermetallic phases at the grain boundaries.     

Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations

Food quality is directly linked to the food's appearance, texture and flavor. All three components must be in harmony for the food to be considered delicious. Understanding how various textures can be designed requires a comprehensive approach of evaluating food structure, oral processing and sensory evaluation. Oral processing considers the physiological processes in first bite, mastication and swallowing. Sensory stimuli during oral processing are used to determine the acceptance of texture. Recent research has focused on how milk proteins can be used to create desirable textures. Whey protein–polysaccharide mixtures were used to show how microstructure can be manipulated to produce a range of textures and control water release. The importance of microstructure in determining a variety of texture terms was demonstrated in whey protein emulsion gels. Finally, fat content in Cheddar cheese was shown to be critical to producing a desirable breakdown pattern. These and other applications will be discussed.     

Coprecipitation of Cefuroxime Axetil-PVP composite microparticles by batch supercritical antisolvent process

Batch supercritical antisolvent precipitation (SAS) process was used to coprecipitate Cefuroxime Axetil amorphous (CFA, antibiotic) and Polyvinylpyrrolidone (PVP-K30) for preparing drug-polymer composite particles. Solutions of CFA and PVP-K30 in methanol with overall concentrations of 50-150 mg/ml and polymer/drug ratios of 1/1-4/1 were sprayed into the CO₂ at 70-200 bar and 35-50 °C with drug + polymer solution injection rates of 0.85 and 2.5 ml/min. Spherical particles having mean diameters of 1.88-3.97 μm, distribution ranges of 0.82-9.7 μm (the narrowest distribution) and 0.91-46.64 μm (the broadest distribution) were obtained. Mean particle size was not affected significantly with the change of process parameters. It was only affected by pressure change. On the other hand particle size distribution was affected by pressure, temperature, drug + polymer solution injection rate and concentration. It was observed that temperature and polymer/drug ratio affected the particle morphology most. The drug release rate of SAS-coprecipitated CFA-PVP (1/1) particles was almost 10 times slower than the drug alone. As the ratio of the polymer increased drug release rate also increased due to the wetting effect of PVP.     

Combining molecular imprinted nanoparticles with surface plasmon resonance nanosensor for chloramphenicol detection in honey

The focus of this article is to develop a surface plasmon resonance (SPR) nanosensor to determine chloramphenicol (CAP) using the molecularly imprinted nanoparticles. The CAP imprinted nanoparticles were prepared by miniemulsion polymerization method. Then, the nanoparticles were attached onto the SPR nanosensor surface via temperature‐controlled evaporation. Surface characterization studies were performed with atomic force microscopy and contact angle measurements. Kinetic studies were performed with CAP solutions in the concentration range of 0.155–6.192 nM. Florphenicol (FLP) and thiamphenicol (TAP) having similar chemical structures to the template (i.e., CAP) were chosen as competitors to determine selectivity of the nanoparticles. Selectivity constants were observed as 8.86 for CAP/TAP and 8.36 for CAP/FLP. The detection limit was calculated as 40 ng/kg honey sample. In the light of these results, it was emphasized that the SPR nanosensor is able to recognize CAP selectively and has a potential for real‐time CAP detection in honey sample. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci., 2013     

Effects of ozone on functional properties of proteins

The present study investigates whether the ozone treatment could be an alternative to improve some functional properties of proteins. Ozone treatment was applied on whey protein isolate and egg white proteins which have been extensively used in food products to improve textural, functional and sensory attributes. Ozone treatment of proteins was performed either in aqueous solutions or as gas ozonation of pure protein powders. Foam formation and foam stability of proteins were enhanced extensively. The solubility of proteins were reduced as influenced from the aqueous and gas ozonation medium. The reduction was more pronounced in egg white proteins. Ozone treatment affected emulsion activity of whey protein isolate negatively and reduced the emulsion stability.     

Analysis of ISE in dynamic hardness measurements of β-Sn single crystals using a depth-sensing indentation technique

The dynamic indentation tests on (001) plane β-Sn single crystals having different growth directions under different peak indentation test load (10, 20, 30, 40, and 50 mN) has been investigated. The experimental results reveal that the measured hardness values exhibit a peak-load dependence, i.e., indentation size effect (ISE). Such peak-load dependence is then analyzed using the Meyer's law, the Hays–Kendall's approach, the Elastic/Plastic Deformation model, the Proportional Specimen Resistance (PSR) model, and the Modified PSR (MPSR) model. As a result, Modified PSR model is found to be the most effective for dynamic hardness determination of β-Sn single crystals.     

The effects of different greenhouse covering materials on energy requirement,growth and yield of aubergine

Effects of UV stabilised polyethylene (UV+PE), IR absorbers polyethylene (IR+PE), double layers of polyethylene (D-Poly) and single layer of polyethylene (PE), as greenhouse covers, on aubergine growth, productivity and energy requirement were investigated in a late autumn season (2001). The late and final yields of plants grown in D-Poly houses were higher than those grown in UV+PE, IR+PE and PE. Light transmission was the highest in PE, intermediate in UV+PE and IR+PE, and the lowest in D-Poly houses. Relative humidity was the highest in D-Poly, intermediate in IR+PE and UV+PE, and the lowest in PE houses. The plants in D-Poly houses grew and developed faster (more leaves and flowers) than those in IR+PE, UV+PE and PE houses. Plant growth and development in UV+PE and IR+PE houses was similar. Economic analyses showed that aubergine production was economically viable in D-Poly, UV+PE and IR+PE houses. For aubergine production in climatic conditions similar to Black Sea Region, the D-Poly greenhouse is strongly recommended, because there was a higher productivity and a lower heating requirement in comparison to UV+PE, IR+PE and PE houses.