Toughness enhancement and equivalent initial fracture toughness of cementitious composite reinforced with aligned steel fibres

Based on theoretical analysis and numerical simulation, the impact of steel fibres on the stress intensity factor (SIF) at the crack tip for cementitious composite was studied. The enhanced toughness of steel fibre reinforced cementitious composite (SFRC) in resisting cracks was explained by the decrement of SIF caused by steel fibre inclusions at the crack tip of the composite. The equivalent initial fracture toughness was used to characterize the crack initiation of SFRC. A simplified method for determining the of SFRC was proposed based on a linear regression method. Fracture tests were conducted on three‐point bending notched beams with different steel fibre volume fractions and specimen sizes to study the crack initiation behaviour of aligned steel fibre reinforced cementitious composite (ASFRC). of ASFRC was calculated, and the size effect of was analysed. The results showed that slightly increased with the steel fibre volume fraction and gradually became stable. For the tested specimens, whose heights varied between 40 and 100 mm, the specimen size had little impact on the .     

PIXE study on recovery of making-technology of Chinese Longquan celadon made in the Southern Song Dynasty (1127–1279 CE)

Proton induced X-ray emission (PIXE) technique and factor analysis were used to study the recovery of making-technology of Chinese Longquan celadon made in the late Southern Song Dynasty (1127–1279 CE). Based on factor analysis, for the raw material for body and the recipe for glaze, there is a close but slightly different relationship between these Longquan celadons unearthed from the core area of Dayao and the non-core area, despite all the Longquan celadons belong to the high-calcium-glaze system. The chemical compositions of most of the tentative body and glaze samples are very close to those of Longquan celadons unearthed from the core area of Dayao and the non-core area. This study can provide a guidance for recovery of making-technology of Longquan celandon.     

A novel bio‐based phthalonitrile resin derived from catechin: synthesis and comparison of curing behavior with petroleum‐based counterpart

The development of bio‐based thermosetting resins with good thermal stability can potentially afford sustainable polymers as replacements for petroleum‐based polymers. We report a practical route to a novel catechin‐based phthalonitrile resin precursor (CA‐Ph), which contains free phenolic hydroxyl groups that result in ‘self‐curing’ at elevated temperatures to afford a thermostable polymer. Comparison of the performance of this CA‐Ph resin with that of a conventional petroleum‐based bisphenol A phthalonitrile resin (BPA‐Ph; containing 5 wt% of the curing agent 4,4′‐diaminodiphenylsulfone) revealed that CA‐Ph exhibits a lower melting point and curing temperature. Cured CA‐Ph resin retains 95% of its weight at 520 °C under a nitrogen atmosphere, which compares favorably with results obtained for BPA‐Ph resin that retains 95% of its weight at a lower temperature of 484 °C. Kinetic results indicated that the curing reactions of both CA‐Ph and BPA‐Ph systems follow an autocatalytic mechanism. These results suggest that catechin is a useful bio‐based feedstock for the preparation of self‐curing and thermally stable phthalonitrile resins for advanced technological applications. © 2017 Society of Chemical Industry     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.