Intrinsically Ductile Failure in a Nanocrystalline Beta Titanium Alloy

A nanocrystalline bcc Ti_67.4Nb_24.6Zr₅Sn₃ alloy is shown to fracture in an intrinsically ductile manner with exceptionally large dimples (up to 10 µm) which are two orders of magnitude greater than the grain size (≈ 40 nm). This large plasticity length scale is attributed to a combination of low shear modulus (≈ 27 GPa), high Poisson's ratio (≈ 0.4) and ultrahigh strength (UTS ≈ 1.1 GPa), close to the ideal shear stress, which facilitates ideal shear deformation to promote transgranular shear.     

Martensitic transformation and thermal cycling effect in Cu–Co–Zr alloys

Cu_50?xCo_x Zr₅₀ (x = 0, 0.5, 1, 2, 3, 4 and 5 at.%) alloys were cast in a cylindrical copper mold by a suction casting device. In order to investigate the thermal behavior of the as-cast rods, the samples were heated from 313 to 573 K and then cooled down to about 253 K. The structure of the samples was studied by X-ray diffraction and optical microscopy. Thermal cycling measurements were also done for alloys with 2, 3, 4 and 5 at.% cobalt. It was found that increasing the cobalt content decreases martensite (M_s) and austenite (A_s) start temperatures, while it increases the temperature region in which austenite is stable. Thermal cycling measurements revealed that by increasing the number of cycles, the austenite start temperature increases while martensite start temperature shifts to lower temperatures.     

Discussion about the quality of F-ratio resampling tests for comparing variances

The goal of this paper is to describe the quality of different two-sample bootstrap and permutation tests for comparing variances. It is thereby inter alia shown that studentized resampling versions of the classical F-ratio test are asymptotically effective in a general nonparametric setting. This means that there is asymptotic no loss of power under contiguous alternatives. Moreover it is indicated that these tests are asymptotically consistent for fixed alternatives.     

Revealing the Role of Anchoring Groups in the Electrical Conduction Through Single‐Molecule Junctions

A combined experimental and theoretical study is presented revealing the influence of metal–molecule coupling on electronic transport through single‐molecule junctions. Transport experiments through tolane molecules attached to gold electrodes via thiol, nitro, and cyano anchoring groups are performed. By fitting the experimental current–voltage characteristics to a single‐level tunneling model, we extract both the position of the molecular orbital closest to the Fermi energy and the strength of the metal–molecule coupling. The values found for these parameters are rationalized with the help of density‐functional‐theory‐based transport calculations. In particular, these calculations show that the anchoring groups determine the junction conductance by controlling not only the strength of the coupling to the metal but also the position of the relevant molecular energy levels.     

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

There is currently much interest in the use of pseudocereals for developing nutritious food products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world production. They contain high levels of starch, proteins, dietary fiber, minerals, vitamins, and other bioactives. Their proteins have well‐balanced amino acid compositions, are more sustainable than those from animal sources, and can be consumed by patients suffering from celiac disease. While pseudocereal proteins mainly consist of albumins and globulins, the predominant cereal proteins are prolamins and glutelins. We here discuss the structural properties, denaturation and aggregation behaviors, and solubility, as well as the foaming, emulsifying, and gelling properties of amaranth, buckwheat, and quinoa proteins. In addition, the technological impact of incorporating amaranth, buckwheat, and quinoa in bread, pasta, noodles, and cookies and strategies to affect the functionality of pseudocereal flour proteins are discussed. Literature concerning pseudocereal proteins is often inconsistent and contradictory, particularly in the methods used to obtain globulins and glutelins. Also, most studies on protein denaturation and techno‐functional properties have focused on isolates obtained by alkaline extraction and subsequent isoelectric precipitation at acidic pH, even if the outcome of such studies is not necessarily relevant for understanding the role of the native proteins in food processing. Finally, even though establishing in‐depth structure–function relationships seems challenging, it would undoubtedly be of major help in the design of tailor‐made pseudocereal foods.     

Microstructural heterogeneities governing the deformation of Cu47.5Zr47.5Al5 bulk metallic glass composites

Cu_47.5Zr_47.5Al₅ rods with different volume fractions of crystalline B2 CuZr phase were prepared by copper mould casting. Based on microstructural investigations a solidification mechanism is proposed for these bulk metallic glass (BMG) composites. The composite microstructure enhances the compressive plasticity (plastic strain up to 14%) and both plastic strain as well as yield strength scale with the crystalline volume fraction. Yield strength and fracture strain were successfully calculated using a strength model, which considers percolation and an empirical three microstructural element body approach, respectively. Furthermore, B2 CuZr was synthesized by means of a thermal cycling treatment and uniaxial compression tests were carried out at room temperature. The intrinsic work-hardenability caused by a martensitic transformation has strong implications on the deformation behaviour of the investigated Cu_47.5Zr_47.5Al₅ BMG composites.