Phenolic Composition and Antioxidant Capacity of Bilberry (<Emphasis Type="Italic">Vaccinium myrtillus</Emphasis>) Leaves in Northern Europe Following Foliar Development and Along Environmental Gradients

Bilberry is a characteristic field layer species in the boreal forests and is an important forage plant for herbivores of the North European ecosystem. Bilberry leaves contain high levels of phenolic compounds, especially hydroxycinnamic acids, flavonols, catechins, and proanthocyanidins. We investigated the phenolic composition of bilberry leaves in two studies, one following foliar development in forest and open areas, and the other along a wide geographical gradient from south to north boreal forests in Finland. An analysis of bilberry leaves collected in open and forest areas showed that major phenolic changes appeared in the first stages of leaf development, but, most importantly, synthesis and accumulation of flavonoids was delayed in the forest compared to the high light sites. Sampling along a geographical gradient in the boreal zone indicated that leaves from higher latitudes and higher altitudes had greater soluble phenolic and flavonol levels, higher antioxidant capacity, and lower contents of chlorogenic acid derivatives. The ecological significance of the results is discussed.     

Online monitoring of diallyldimethylammonium chloride polymerization

Diallyldimethylammonium chloride, which is an acidic salt with numerous applications, was polymerized in water at three different monomer concentrations and at three different pHs which the monomer is in charged form. Reactions were investigated by the automatic continuous online monitoring of polymerization technique. Conversion, molecular weight, and reduced viscosity were monitored. The reaction is found to be second‐order with respect to monomer. Rate constants and molecular weights tend to increase with pH and concentration. POLYM. ENG. SCI., 54:1350–1356, 2014. © 2013 Society of Plastics Engineers     

Chemical Profile and Biological Activities of Two Edible Plants: Chemical Investigation and Quantitative Analysis Using Liquid Chromatography Tandem Mass Spectrometry and Gas Chromatography Mass Spectrometry

The objectives of this study were to define the phenolic and fatty acid profiles, anticholinesterase, antioxidant, antimicrobial activities, and total phenolic-flavonoid contents of Lycopsis orientalis and Tragopogon latifolius var. angustifolius which have been used as food source and food supplement in Anatolia and have never been examined before. Rosmarinic and quinic acids (21.11 and 11.46 mg g^–1 extract, respectively) were found to be the most abundant constituents in L. orientalis and T. latifolius var. angustifolius among the studied 27 compounds by liquid chromatography tandem mass spectrometry. In the fatty acid compositions of L. orientalis and T. latifolius var. angustifolius that were determined by gas chromatography mass spectrometry, oleic (29.1%) and palmitic (28.7%) acids were identified as the major components, respectively. The high antioxidant activity of the methanol extract of L. orientalis shows parallelism to its rosmarinic acid content. Besides, this extract showed medium anticholinesterase activity. The results of the present study proves that the L. orientalis might also be used as a food source due to its high phenolic acid content and strong antioxidant property.     

Modeling of the electromechanical coupling between crack propagation and piezoelectric behavior in active layers of smart devices

In this article, a new computational approach is investigated to predict the crack propagation inside some smart structures equipped with surface-bonded piezoelectric layers; meanwhile, the electromechanical coupling is exploited. The current industrial need of analyzing rather irregular geometries motivates resorting to a numerical approach. Therefore, the finite element method (FEM) is used to predict both the fracture behavior and the coupled response of piezoelectric material through a suitable interoperation of the two computational environments, available in some commercial code like the ABAQUS^©. The two solutions are then coupled by means of a subroutine, in this case operated through the ISIGHT^© tool. After a preliminary analysis and a validation, results of some numerical simulations are shown to highlight some significant peculiarities of the coupled behavior of the piezoelectric material.     

Entropy generation in the flow system generated in between two parallel plates due to bivertical motion of the top plate

Thermodynamic irreversibility in the flow system provides information on the energy and power losses in the system. Minimization of entropy generation in the flow system enables for the parametric optimization of the system operation. In the present study, parallel plates, in between, filled with the fluid are considered. The fluid motion resulted from the bi-vertical compression of the top plate of the parallel plates is examined. The entropy generation rate in the flow system is formulated after considering the constant movement of the top plate, constant applied load, and the combination of the constant velocity and applied load to the top plate. The optimum operating conditions related to the fluid motion in between the parallel plates is determined through the entropy analysis. It is found that the combination of the constant velocity and the constant applied load resulted in the low entropy generation rate.     

A novel low-clay translucent whiteware based on anorthite

This study was carried out to characterize the properties of a novel low-clay translucent whiteware suitable for daily use. The low-clay whiteware is produced from coarsely and finely milled prefired materials of the same composition plus a small amount of clay. It consists of anorthite (CaO·Al₂O₃·2SiO₂) and mullite (3Al₂O₃·2SiO₂) crystalline phases and a glassy phase with high crystalline to glassy phase ratio. The development of needle shaped long mullite crystals that were forming three dimensional interlocking network had significant effect on the elimination of pyroplastic deformation during glaze firing. Typical flexural strength and fracture toughness values were ∼110 MPa and ∼1.85 MPam^1/2, respectively. The low-clay whiteware had relatively low (4.6 × 10⁻⁶/°C) thermal expansion coefficient which made possible to glaze the whiteware with a typical hard porcelain glaze. A continuous interface layer was produced between the whiteware and the glaze and no crack was present through layer because of expansion mismatch.     

Properties of pumice aggregate concretes at elevated temperatures and comparison with ANN models

The mechanical properties and thermal conductivity of concretes including pumice aggregate (PA) exposed to elevated temperature were analyzed by thermal conductivity, compressive strength, flexure strength, dynamic elasticity modulus (DEM) and dry unit weight tests. PA concrete specimens were cast by replacing a varying part of the normal aggregate (0–2 mm) with the PA. All concrete samples were prepared and cured at 23 ± 10C lime saturated water for 28 days. Compressive strength of concretes including PA decreased that reductions were 14, 19, 25 and 34% for 25, 50, 75 and 100% PA, respectively. The maximum thermal conductivity of 1.9382 W/mK was observed with the control samples containing normal aggregate. The tests were carried out by subjecting the samples to a temperature of 0, 100, 200, 300, 400 500, 600 and 700 °C for 3 h, then cooling by air cooling or in water method. The results indicated that all concretes exposed to a temperature of 500 and 700 °C occurred a significant decrease in thermal conductivity, compressive strength, flexure strength and DEM. An artificial neural network (ANN) approach was used to model the thermal and mechanical properties of PA concretes. The predicted values of the ANN were in accordance with the experimental data. The results indicate that the model can predict the concrete properties after elevated temperatures with adequate accuracy. Copyright © 2016 John Wiley & Sons, Ltd.     

Diffusion bonding of electroless Ni plated WC composite to Cu and AISI 316 stainless steel

In this study, a composite containing WC (Tungsten Carbide) and Ni was produced by two different processing routes. Electroless Ni coated WC powders were consolidated and sintered at 1200 °C. Diffusion bonding couples of WC(Ni)-electrolytic Cu, WC(Ni)-AISI 316 stainless steel and WC(Ni)-WC(Ni) were manufactured by using a preloaded compression system under Ar atmosphere. Diffusion bonding was carried out at varying bonding temperatures; 750 °C for (WC)Ni-Cu diffusion couple and 1200 °C for (WC)Ni-(WC)Ni and (WC)Ni-AISI 316 stainless steel diffusion couples. Standard metallographic techniques, Scanning Electron Microscopy and a shear test were employed to characterize the microstructure of bondline and mechanical properties of each diffusion couple, respectively.     

Energy utilization and carbon dioxide emission in the fresh, paste, whole-peeled, diced, and juiced tomato production processes

Energy utilization and carbon dioxide emission during the production of fresh, peeled, diced, and juiced tomatoes are calculated. The energy utilization for production of raw and packaging materials, transportation, and waste management are also considered. The energy utilization to produce one-ton retail packaged fresh tomatoes is calculated to be 2412.8 MJ, whereas when the tomatoes are converted into paste, the energy utilization increases almost twofold; processing the same amount into the peeled or diced-tomatoes increases the energy utilization seven times. In case of juice production, the increase is five times. The carbon dioxide emission is determined by the source of energy used and is 189.4 kg/t of fresh tomatoes in the case of retail packaging, and did not change considerably when made into paste. The carbon dioxide emission increased twofold with peeled or diced-tomatoes, and increased threefold when juiced. Chemical fertilizers and transportation made the highest contribution to energy utilization and CO₂ emission. The difference in energy utilization is determined mainly by water to dry solids ratio of the food and increases with the water content of the final product. Environmentally conscious consumers may prefer eating fresh tomatoes or alternatively tomato paste, to minimize carbon dioxide emission.