FE3 EPR investigation of PLZT 1/65/35 and 8/65/35

X-band EPR spectra of PLZT 1/65/35 and PLZT 8/65/35 doped with 1% FE³⁺ were recorded at temperature range -175°C to 200°C. Three types of paramagnetic centers were found. Two of them are in strong axial and rhombic crystal field due to neighboring oxygen and lead vacancies. The other center has symmetry determined by polarization and oxygen octahedra tilt. EPR spectra of PLZT 8/65/35 are in agreement with its glassy behavior.     

Preparation and Use of a Boron Nitride Precursor as Binder for the Densification of Boron Nitride

A precursor of boron nitride was prepared through the partial condensation of 2,4,6-trichloroborazine and bis-(trimethylsilyl)acetylene. This reaction was conducted at 100°C and is catalyzed by AlCl₃. The condensation product pyrolyzed at 800°C, producing trimethylsilyl chloride as a volatile product and a boron nitride rich residue containing 54 wt% of the initial weight. Mixtures of the precursor and commercial boron nitride were made and hot-pressed at 800°C and 27.6 MPa. A maximum density of 1.84 g/cm³ is reached at a loading corresponding to the deposition of 13 wt% residue derived from the precursor. Examination by analytical electron microscopy, including X-ray energy dispersive spectroscopy and electron energy loss spectroscopy analyses, revealed the location of material derived from the precursor in BN-binder composites through the presence of residual aluminum, silicon, and carbon. Crystallization of boron nitride from the precursor appears to have taken place, as deduced from the morphology of the phases observed and association with residual elements present in the binder.     

Improved CO2 Capture from Flue Gas by Basic Sites,Charge Gradients,and Missing Linker Defects on Nickel Face Cubic Centered MOFs

The adsorptive properties of the isoreticular series [Ni₈(OH)₄(H₂O)₂(BDP_X)₆] (H₂BDP_X = 1,4‐bis(pyrazol‐4‐yl)benzene‐4‐X with X = H (1), OH (2), NH₂ (3)) can be enhanced by postsynthetic treatment with an excess of KOH in ethanol. In the case of X = H, NH₂, this treatment leads to partial removal of the organic linkers, deprotonation of coordinated water molecules and introduction of extraframework cations, giving rise to materials of K[Ni₈(OH)₅(EtO)‐(H₂O)₂(BDP_X)_5.5] (1@KOH, 3@KOH) formulation, in which the original framework topology is maintained. By contrast, the same treatment with KOH in the [Ni₈(OH)₄(H₂O)₂(BDP_OH)₆] (2) system, enclosing the more acidic phenol residues, leads to a new material containing a larger fraction of missing linker defects and extra‐framework cations as well as phenolate residues, giving rise to the material K₃[Ni₈(OH)₃(EtO)(H₂O)₆(BDP_O)₅] (2@KOH), which also conserves the original face cubic centered (fcu) topology. It is noteworthy that the introduction of missing linker defects leads to a higher accessible pore volume with a concomitant increased adsorption capacity. Moreover, the creation of coordinatively unsaturated metal centers, charge gradients, and phenolate nucleophilic sites in 2@KOH gives rise to a boosting of CO₂ capture features with increased adsorption heat and adsorption capacity, as proven by the measurement of pulse gas chromatography and breakthrough curve measurements of simulated flue gas.     

Ocular Effects of Exposure to 40, 75, and 95 GHz Millimeter Waves

The objective of this study was to develop a model of ocular damage induced by 40, 75, and 95 GHz continuous millimeter waves (MMW), thereby allowing assessment of the clinical course of ocular damage resulting from exposure to thermal damage-inducing MMW. This study also examined the dependence of ocular damage on incident power density. Pigmented rabbit eyes were exposed to 40, 75, and 95 GHz MMW from a spot-focus-type lens antenna. Slight ocular damage was observed 10 min after MMW exposure, including reduced cornea thickness and reduced transparency. Diffuse fluorescein staining around the pupillary area indicated corneal epithelial injury. Slit-lamp examination 1 day after MMW exposure revealed a round area of opacity, accompanied by fluorescence staining, in the central pupillary zone. Corneal edema, indicative of corneal stromal damage, peaked 1 day after MMW exposure, with thickness gradually subsiding to normal. Three days after exposure, ocular conditions had almost normalized, though corneal thickness was slightly greater than that before exposure. The 50% probability of ocular damage (DD₅₀) was in the order 40?>?95?≈?75 GHz at the same incident power densities.     

Enzyme-Assisted Process for Production of Superior Quality Vanilla Extracts from Green Vanilla Pods Using Tea Leaf Enzymes

Vanilla planifolia Andrews is a perennial tropical vine and is an orchid grown for its pleasant flavor. There is an increasing trend world over for using natural flavors. Vanilla being an important food flavoring ingredient, the demand for natural vanilla extract is increasing. Hence, the aim of the present study was to prepare vanilla extract from green beans without going through the elaborate and time-consuming conventional curing process. Vanilla beans after size reduction were mixed in a suitable proportion with tea leaf enzyme extract (TLEE) and incubated to facilitate action of enzymes on vanilla flavor precursors. The beans mix was squeezed, and the filtrate was treated with ethanol to extract the vanilla flavor. TLEE-treated extracts had higher vanillin content (4.2%) compared to Viscozyme extract (2.4%). Also, it had higher intensity of vanilla flavor, sweet, and floral notes. Further, electronic nose analysis confirmed the discrimination between extracts. It was concluded that the use of TLEE is very much useful to obtain higher yield of vanilla extract and superior quality vanilla flavor, which avoids the traditional laborious and time-consuming curing process.     

Probiotic Bacillus spp. in Soy‐Curd: Nutritional,Rheological, Sensory,and Antioxidant Properties

The focus of this study was to coculture probiotic Bacillus spp. with dairy starter cultures namely, Streptococcus thermophilus and Lactobacillus bulgaricus for enhanced nutritional properties of soy‐curd. Subsequently, rheological, sensory, and antioxidant properties of soy‐curd along with mineral as well as fatty acid composition were analyzed. Data revealed an increase in the cell viability of probiotic Bacillus spp. on coculturing rather than as mono‐culture. Proximate analysis showed higher nutritional value along with increased trace elements. UFA/SFA ratio, rheology, and sensory properties of probiotic soy‐curd were in the acceptable range. Probiotic soy‐curd showed higher antioxidant activity as measured by the ability to scavenge free radicals. No significant difference in the overall quality within the probiotic products was observed. However, B. flexus MCC2427 cocultured product displayed slightly better attributes than other samples. In general, the results suggest that soy‐curd can be a suitable carrier for probiotic Bacillus spp. and the enhanced nutritional and antioxidant properties could be of additional advantage to combat malnutrition problem.     

Effect of heat treatment and milling on the seed, flour, rheology and baking quality of some amaranth ecotypes

Forty-five harvests corresponding to the two predominating domestic species of amaranth in Mexico were studied. The proximate analysis revealed some statistically significant differences throughout three years of observation. The Ca, P and Fe content did not vary greatly in 15 samples. No chemical differences were either manifested in the Mercado and Aztec types of A. hypochondriacus, nor in the Mexican type of A. cruentus. The latter exhibits a higher grain yield and a shorter life cycle; however, its baking quality is apparently inferior to that of the Mercado type of A. hypochondriacus. The heat treatment of the seeds (toasting, popping and cooking) affected protein and lysine contents as does in cereals and leguminous seeds although toasting in particular improves its sensory characteristics without altering digestibility and PER. Popping only improves PER. Heating at 90 or 170 degrees C for three to five minutes, at the usual seed's moisture rate of 6 to 15%, does not affect protein content and does so only slightly in the case of the fatty acids content. Amylographic and farinographic values of the starchy fractions indicate similarities to C. quinoa and differences with respect to wheat. In the case of "amaranth milk", viscosity and gelatinization temperature produced satisfactory values. The extension of amaranth cultivation in the country is hereby suggested in view of the seed's nutritional quality, and considering the behavior of whole amaranth flour and its fractions.