Soluble polyimide as liquid crystal perpendicular alignment layer

Journal of Materials Science - Three polyimides (PIs) were prepared from a diamine containing biphenyl ester group as a side chain and a corresponding dianhydride chosen from...     

碳中和背景下配电网差异化节能降耗潜力评估分

为了提高配电网差异化节能降耗效果，解决现有潜力评估方法存在的应用性能差的问题，提出碳中和背景下配电网差异化节能降耗潜力优化评估方法。根据配电网的空间结构，构建相应的等值电路模型。在该模型下，从设备损耗和运行附加损耗2个方面计算配电网的损耗量。根据损耗量计算结果，确定配电网差异化碳中和节能降耗方式。从静态和动态2个角度设置潜力评估指标，通过指标数据处理、指标权重求解等步骤，得出配电网差异化节能降耗潜力的综合量化评估结果。将设计潜力评估方法应用到配电网的差异化节能降耗改造工作中，能够有效降低配电网的实际线损量、降低区域损耗费用，并具有较高的应用价值。     

Effects of red-wine grape pomace on the quality and sensory attributes of beef hamburger patty

This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.     

Extinction and Non-extinction of Solutions to a Fast Diffusion p-Laplace Equation with Logarithmic Non-linearity

This paper deals with a class of fast diffusion p-Laplace equation with logarithmic non-linearity in a bounded smooth domain with homogeneous Dirichlet boundary condition. By using energy estimates and some ordinary differential inequalities, we study the conditions on extinction and non-extinction of global solutions. The results of this paper extend and complete the previous studies on this equation.

     

Physicochemical analysis of non-fermented probiotic milk with probiotic Lactobacillus plantarum Ln1 isolated from Korea traditional fermented food

Food Science and Biotechnology - The objective of this study was to develop a non-fermented probiotic milk that maintains its physicochemical properties, microbial properties, antioxidant activity,...     

Tooth instance segmentation from cone-beam CT images through point-based detection and Gaussian disentanglement

Multimedia Tools and Applications - Individual tooth segmentation and identification from cone-beam computed tomography images are preoperative prerequisites for orthodontic treatments. Instance...     

Evolution and stability of 2-mercaptobenzimidazole inhibitor film upon Al alloy 6061

Journal of Applied Electrochemistry - Organic corrosion inhibitors have become competent alternatives to hazardous chrome conversion coatings due to their rapid adsorption over metal surfaces in...     

Self-healing,elastic and deformable novel composite phase change polymer based on thermoplastic elastomer SEBS for wearable devices

Journal of Materials Science - Form-stable composite phase change materials (C-PCMs) prepared by microencapsulation method and porous matrix adsorption method need for compression molding after...