Subsectional-polynomial E-pulse synthesis and application to radartarget discrimination

A new family of extinction-pulses (E-pulses), called subsectional-polynomial E-pulses, is presented. This new type of E-pulse is constructed by choosing polynomials of degree Q as subsectional basis-functions in the E-pulse expansion. The main feature of this family of E-pulses is that the waveforms are continuous and smooth. Several topics concerning the E-pulse technique are investigated, such as: insensitivity to the exact number of natural modes present in the target response; aspect-angle independence; and effects of additive white Gaussian noise. Numerical results, using the response of a thin cylinder and a sphere, show that the subsectional-polynomial E-pulses improve the results obtained using subsectional-rectangular E-pulses     

Very Large Photoconduction Enhancement Upon Self‐Assembly of a New Triindole Derivative in Solution‐Processed Films

A new carbazole‐related small molecule exhibiting self‐assembly into ordered nanostructures in solution‐processed cast films has been synthesized and its charge‐photogeneration and ‐transport properties have been investigated. Large photoconductivity was measured in the amorphous state while an enormous improvement in the photoconduction properties was observed when the molecules spontaneously organized. Photocurrents increased upon self‐assembly by up to four orders of magnitude, mostly due to the drastic enhancement of the charge photogeneration. A greatly favorable arrangement of the aromatic cores in the resulting nanostructures, which were characterized by X‐ray analysis, may explain these improvements. Photocurrents of mA cm^?2, on/off ratios of 10⁴ and quantum efficiencies of unity at low field and light intensity, which are among the best values reported to date, along with the simplicity of fabrication, give this readily‐available organic system great potential for use in plastic optoelectronic devices.     

Analytical Characterization of Polyphenols from Tara and Caesalpinia decapetala as Stabilizers of O/W Emulsions

The extracts (0.5% [w/w]) from Caesalpinia spinosa or tara (CS) and Caesalpinia decapetala (CD) leaves were evaluated for their ability to inhibit lipid oxidation using oil‐in‐water (O/W) emulsions as the model system. Liquid chromatography (LC) combined with mass spectrometry (MS), using a hybrid quadrupole time‐of‐flight (QTOF) mass spectrometer, was employed for (1) the identification of potential antioxidant species in the extracts and (2) to follow their evolution through aging of the emulsions. CS extracts, containing esters and conjugated forms of gallic acid (GA), turned out to be more effective than CD, rich in flavonoid species, in stabilizing the O/W emulsions. After 3 wk at 33 °C, peroxide values of emulsions stabilized with CS and CD extracts were 6.7 and 18.2 meq hydroperoxides/kg, respectively. Responses measured for the oligomers and esterified forms of GA in CS containing emulsions decreased with time; however, the response for the free form of GA kept increasing.     

Effect of cofermentation of grape varieties on aroma profiles of la mancha red wines

The effect of winemaking using blends of red grape varieties cultivated in La Mancha region (Spain) on the aroma profile of wines was researched by chemical characterization. Free and glycosidically bound aroma compounds were isolated by solid phase extraction using dichloromethane and ethyl acetate, respectively, as solvents in elution and then analyzed by gas chromatography-mass spectrometry. Free and bound volatile compounds were analyzed in Cencibel, Bobal, and Moravia Agria monovarietal wines, and in 3 wines obtained with the blending of grapes: Cencibel (50%) + Bobal (50%); Cencibel (50%) + Moravía Agria (50%); Cencibel (33%) + Bobal (33%) + Moravía Agria (33%). Aroma compounds were studied in terms of odor activity values (OAVs). Ninety free aroma compounds and sixty-five bound aroma compounds were identified and quantified. The odor activity values for the different compounds were classified into 7 odorant series. The fruity and sweet series contributed most strongly to the aroma profile of all wines, independently of the winemaking technique used. In general, co-winemaking wines present a more complex chemical profile than monovarietal wines. Practical Application: Some grape varieties could benefit from this process with the presence of other varieties that might have an excess of aroma compounds. In this study, the wines were elaborated by blending different grape varieties together; this process implies co-maceration and co-fermentation steps. The co-winemaking technique could benefit from additional molecules provided by the other varieties, which results in a more complex formation than in the case of monovarietal wines. This technique provides a viable alternative to traditional winemaking methods for improving and enhancing the sensory profile of elaborated wines.     

Influence of sex and slaughter weight on carcass and meat quality in light and medium weight lambs produced in intensive systems

Effects of slaughter weight and sex on carcass characteristics and lamb meat quality of Manchega Spanish breed were analysed. Forty-five lambs were divided into two slaughter weight groups: light (LW=21.7±0.16 kg; n=24) and medium (MW=27.8±0.16 kg; n=21). Dressing proportion and conformation were significantly different between groups and sex. There were also differences between light and medium group in fatness but not between males and females. Water holding capacity decreased with increasing slaughter weight (p<0.05) and was lower in females than in males (p<0.001). The increase in weight was associated with a decrease in L* (p<0.01), while a* showed an increase which failed to reach statistical significance. Slaughter weight and sex affected neither pH and its decrease post-slaughter nor meat toughness. ?     

Training realisation and training demand in the Rioja wine sector in Spain

Training has been identified as an effective tool in the development of human resources, especially in the current context of change. This work aims to analyse the realisation and demand on training courses in the Rioja wine sector in Spain. A representative sample of companies in the sector was interviewed using a questionnaire. Two types of analysis were conducted: univariate and a factorial analysis of variance. These analyses allow using a hypothesis test in which three independent variables are controlled – zone, ownership, and winery size. The results show that the realisation and demand for training are focused on topics related to wine production, and not on marketing. No significant differences were found regarding the realisation and demand for training and the independent variables.     

Porous poly(2-hydroxyethyl acrylate) hydrogels prepared by radical polymerisation with methanol as diluent

Dynamic-mechanical and water sorption properties of porous and non-porous hydrogels have been studied as a function of their porosity and crosslinking density. Porous hydrogels with different crosslinking densities were prepared by co-polymerisation of 2-hydroxyethyl acrylate and ethyleneglycol dimethacrylate in solution in methanol. Pores were formed due to the segregation of the solvent from the polymer network during the polymerisation process. The porosity of the samples was observed by scanning electron microscopy. The pores collapse during the drying process after polymerisation but they reopen when the xerogel is immersed in liquid water. Bulk polymer networks with varying crosslinking densities were also synthesised and used as a reference in the analysis of the porous hydrogels. Water sorption from the gas phase and from the liquid phase was studied by means of equilibrium sorption isotherms and immersion experiments, respectively. Dynamic-mechanical spectroscopy conducted on the xerogels shows that the elastic modulus in the rubber-like state highly depends on the amount of solvent used in the polymerisation what is attributed to the presence of discontinuity surfaces in the xerogel although the pores are closed.