Reversible,repeatable and low phase transition behaviour of spin coated nanostructured vanadium oxide thin films with superior mechanical properties

Smooth, uniform and crystalline vanadium oxide thin films were deposited on quartz by spin coating technique with four different rpm i.e., 1000, 2000, 3000 and 4000 and subsequently post annealed at 350, 450 and 550?°C in vacuum. Transmission electron microscopy (TEM), Field emission scanning electron microscopy (FESEM) and X-ray diffraction (XRD) techniques were utilized for microstructural characterizations and phase analysis, respectively, for vanadium oxide powder and deposited film. Nanorods were observed to be grown after vacuum annealing. X-ray photoelectron spectroscopy (XPS) technique was utilized to study the elemental oxidation state of deposited vanadium oxide films. Thermo-optical and electrical properties such as solar transmittance (τ_s), reflectance (ρ_s), absorptance (α_s), infrared (IR) emittance (ε_ir) and sheet resistance (R_s) of different thin films were evaluated. Based on the optical characteristics the optimized condition of the film processing was identified to be spin coated at 3000?rpm. Subsequently, the nanoindentation technique was utilized to measure hardness and Young's modulus of the optimized film. The measured nanomechanical properties were found to be superior to those reported for sputtered vanadium oxide films. Finally, temperature dependent phase transition characteristics of optimized vanadium oxide films were studied by differential scanning calorimetry (DSC) technique. Reversible and repeatable phase transition was found to occur in the range of 44–48?°C which was significantly lower than the phase transition temperature (i.e., 68?°C) of bulk VO₂.     

Novel approach for the development of dietary fibre-anthocyanin enriched functional bread from culinary banana bract

Dietary fibre (DF)-anthocyanin formulation was incorporated in bread to develop anthocyanin rich DF powder (ARDFP) fortified bread. Prior to incorporation of DF-anthocyanin formulation in bread preparation, the cytotoxicity of DF and anthocyanin extracts was assessed. The effect of incorporation of different level of ARDFP with moisture on bread quality characteristics such as specific volume, textural, colour, sensory properties and starch digestibility was studied. The results revealed that extracted DF and anthocyanin of culinary banana bracts were nontoxic towards peripheral blood mononuclear cell and cytotoxic towards HT29 cancerous cell line. Incorporation of 2% ARDFP with 68% moisture was rated as best with higher specific volume (5.50 cm³ g⁻¹), improved textural properties (high springiness and cohesiveness), anthocyanin content (9.08 mg per 100 g), colour characteristics and sensory acceptability next to control. The in vitro digestibility study suggested increased incorporation of ARDFP in bread flour reduced the rate of starch digestibility (0.0035 min⁻¹).     

Mutual Coupling Reduction in a Multi-band MIMO Antenna Using Meta-Inspired Decoupling Network

Wireless Personal Communications - This article presents a unique meta-inspired decoupling method to reduce the isolation in a multi-band MIMO antenna. The proposed textile-based antenna is...     

Towards finding the best-fit distribution for OSN data

The Journal of Supercomputing - Currently, all online social networks (OSNs) are considered to follow a power-law distribution. In this paper, the degree distribution for multiple OSNs has been...     

Influence of Microstructure on the Mechanical Properties of a Pearlitic Steel

Metallurgical and Materials Transactions A - The effect of austenite grain size on microstructure and mechanical properties was studied for a pearlitic steel. The best combination of ultimate...     

A Comprehensive Survey of Emergency Communication Network and Management

Wireless Personal Communications - The performance of wireless communication network is important in emergency rescue operations while ensuring optimum usage of limited wireless resources. Due to...     

Gelatin‐carbohydrate phase‐separated hydrogels as bioactive carriers in vaginal delivery: Preparation and physical characterizations

The current study focuses on the alteration of properties of the gelatin hydrogels using polysaccharides (e.g., maltodextrin, dextran, and sodium carboxymethyl cellulose) for probable use in vaginal delivery of antimicrobials. The hydrogels were prepared by varying the proportions of gelatin and polysaccharides and were characterized by microscopy, mechanical testing, and impedance spectroscopy. Metronidazole (MZ), drug of choice for the treatment of bacterial vaginosis, was incorporated within the hydrogels. In vitro release studies of MZ from the hydrogels was studied in‐depth using modified Franz's diffusion cell. Antimicrobial efficiency of the MZ‐loaded hydrogels was tested against E. coli and B. subtilis. The results suggested that the incorporation of polysaccharides resulted in the phase‐separated hydrogels. The properties of the hydrogels was found be suitable for vaginal delivery. The drug release and antimicrobial efficiency from the hydrogels suggested that the developed hydrogels may be used for the delivery of antimicrobials in the vaginal lumen. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014 , 131, 40445.