A novel high voltage lateral double diffused metal oxide semiconductor (LDMOS) device with a U-shaped buried oxide feature

A novel U-shape buried oxide lateral double diffused metal oxide semiconductor (LDMOS) is reported in this paper. The proposed structure features ionized charges in both sides of dielectric between source and gate region to enhance the breakdown voltage. The dielectric between drain and drift region affects on the breakdown voltage by adding a new peak in the electric field profile. Two dimensional simulation with a commercial software tool predicts significantly improved performance of the proposed device as compared to conventional LDMOS structures.     

FeO0.7F1.3/C Nanocomposite as a High‐Capacity Cathode Material for Sodium‐Ion Batteries

Searching high capacity cathode materials is one of the most important fields of the research and development of sodium‐ion batteries (SIBs). Here, we report a FeO_0.7F_1.3/C nanocomposite synthesized via a solution process as a new cathode material for SIBs. This material exhibits a high initial discharge capacity of 496 mAh g^?1 in a sodium cell at 50 °C. From the 3^rd to 50^th cycle, the capacity fading is only 0.14% per cycle (from 388 mAh g^?1 at 3^rd the cycle to 360 mAh g^?1 at the 50^th cycle), demonstrating superior cyclability. A high energy density of 650 Wh kg^?1 is obtained at the material level. The reaction mechanism studies of FeO_0.7F_1.3/C with sodium show a hybridized mechanism of both intercalation and conversion reaction.     

Effects of yoghurt butter oils on rat plasma lipids,haematology and liver histology parameters in a 150‐day study

Although yoghurt butter oil as a fermented dairy product is widely consumed in several countries, its metabolic effects have not been fully elucidated. In this study, male Wistar rats were treated with standard diet, standard diet enriched with 10% or 20% (W/W) of either cow yoghurt butter oil (CYBO), sheep yoghurt butter oil (SYBO) or cottonseed oil (COT) for 20 weeks. Treatment of rats with CYBO or SYBO (at both concentrations) did not significantly influence haematological parameters, plasma lipids and liver histological structure. However, in contrast to popular belief, COT treatment at the higher dose induced leukocytosis, dyslipidaemia and liver steatosis.     

Evaluation of the Effects of Hydrothermal Treatment on Rice Flour and Its Related Starch

The main aim of this research was to compare the effects of hydrothermal treatment on rice flour and its related rice starch. The treatment was performed at 120°C for 3 and 5 h. Scanning electron microscopy results showed that the proteins of hydrothermaled rice flour were denatured and formed clusters and the granules of hydrothermaled rice starch became aggregated and had an irregular surface. The treatment reduced water solubility and water absorption and decreased peak viscosity while increased pasting temperature. It increased the final visosity of modified rice flour while reduced the final viscosity of modified rice starch. Following hydrothermal treatment, the hardness and elasticity of the gels increased. The cohesiveness of rice flour gels decreased while that of the rice starch gels remained unchanged. This study showed how the hydrothermal treatment can have different effects on rice flour and its related rice starch. The effects of hydrothermal treatment on rice flour were stronger than rice starch. Increasing the treatment time from 3 to 5 h was more effective on rice starch.     

Ohmic‐assisted hydrodistillation of essential oils from Zataria multiflora Boiss (Shirazi thyme)

Ohmic‐assisted hydrodistillation (OAHD) is a combination of ohmic heating and distillation, and could be considered as a novel method for the extraction of essential oils. Major problems with traditional methods are long extraction time and lower purity of the extract. In this study, OAHD was applied as an economic and green technology for the extraction of essential oils from Zataria multiflora Boiss. (Shirazi thyme) aerial parts and the results were compared to those obtained from hydrodistillation (HD) as a conventional method. The results showed that OAHD method had the extraction time of 32.21 ± 2.59 min while this value was about 57.21 ± 2.33 min for hydrodistillation (HD). Scanning electron micrographs of thyme leaves showed a sudden eruption of essential oil glands and their surrounding area for OAHD samples. GC–MS analysis indicated that both methods of OAHD and HD can extract the same compounds.     

Effects of L-Cysteine on some characteristics of wheat starch

In this study the effects of L-Cysteine as a food additive on wheat starch characteristics before and after gelatinization were studied. L-Cysteine (63 mg/kg, starch basis) was added to slurry of wheat starch in water (30%, w/w). One set of samples was prepared by mixing it at 40 °C for 45 min. Another set was gelatinized at 100 °C for 45 min. The scanning electro-micrographs of the samples prepared at 40 °C in the presence of L-Cysteine showed some spots on the granules. However, thermal properties, X-ray patterns and the degree of crystallinity of the samples did not obviously change (P > 0.05); while a reduction in intrinsic viscosity, peak and final viscosities of the samples was observed. After gelatinization, intrinsic, peak and final viscosities of the samples were reduced. Some of these changes may indicate degradation of starch molecules in the presence of L-Cysteine, particularly after gelatinization.