Large Area Self-Assembled Ultrathin Polyimine Nanofilms Formed at the Liquid–Liquid Interface Used for Molecular Separation

Separation membranes with higher molecular weight cut-offs are needed to separate ions and small molecules from a mixed feed. The molecular sieving phenomenon can be utilized to separate smaller species with well-defined dimensions from a mixture. Here, the formation of freestanding polyimine nanofilms with thicknesses down to ≈14 nm synthesized via self-assembly of pre-synthesized imine oligomers is reported. Nanofilms are fabricated at the water–xylene interface followed by reversible condensation of polymerization according to the Pieranski theory. Polyimine nanofilm composite membranes are made via transferring the freestanding nanofilm onto ultrafiltration supports. High water permeance of 49.5 L m^-2 h⁻¹ bar⁻¹ is achieved with a complete rejection of brilliant blue-R (BBR; molecular weight = 825 g mol⁻¹) and no more than 10% rejection of monovalent and divalent salts. However, for a mixed feed of BBR dye and monovalent salt, the salt rejection is increased to ≈18%. Membranes are also capable of separating small dyes (e.g., methyl orange; MO; molecular weight = 327 g mol⁻¹) from a mixed feed of BBR and MO. Considering a thickness of ≈14 nm and its separation efficiency, the present membrane has significance in separation processes.     

Facial expression recognition using modified Viola-John’s algorithm and KNN classifier

Multimedia Tools and Applications - In the way of communication, facial expression act as non-verbal communication and play an important role in social interaction by providing some contextual...     

Characteristics and nutritional value of biscuits fortified with debittered salmon (Salmo salar) frame hydrolysate

Effect of debittered salmon frame hydrolysate (DSFH) at various levels (0, 5, 10, 15, 20 and 25 g/100 g) on physicochemical, textural, sensory and nutritional properties of biscuits was investigated. The highest thickness was obtained for the sample with 25 g/100 g DSFH (P < 0.05). There was no difference in diameter among all the biscuit samples (P > 0.05). The samples added with DSFH had lower weight, water activity and moisture content than the control (CONT, without DSFH) (P < 0.05). DSFH at 15 g/100 g showed no detrimental effect on sensory properties of resulting biscuits (DSFH-15). The DSFH-15 biscuit showed reduction in cutting force and fracturability. Scanning electron microscopic and cross-sectional images showed that DSFH-15 biscuit had more porous structure, compared to the CONT. The biscuits fortified with 15 g/100 g DSFH had higher protein but had lower energy value, fat and carbohydrate content than the CONT.     

Assessing the sustainability of a manufacturing process using life cycle assessment technique—a case of an Indian pharmaceutical company

Clean Technologies and Environmental Policy - Manufacturing organizations are under continuous pressure to implement sustainability in their activities. There is a need to identify the...     

Defocusing image to pattern contact holes using attenuated phase shift masks

The patterning of contact holes by selecting out-of-focus image plane (defocus) using attenuated phase shift masks (APSM) has been studied. Defocus is found to enhance the image modulation at low partial coherence for contact holes with negative local average of mask function. Semi-dense holes up to 130 nm in 8% APSM have been printed by 0.5 μm defocus at a partial coherence of 0.31 using KrF scanner with highest numerical aperture of 0.68. However, these holes were closed with in-focus imaging. Defocus is also found to be beneficial for patterning the pitches that have extensive side lobes with in-focus imaging.     

Effect of oxygen deficiency (δ) on transition temperature of yttrium cuprate superconductors

The nature of pairing mechanism as well as transition temperature of yttrium cuprates is discussed using the strong coupling theory. An interaction potential has been developed for the layered structure with two conducting CuO₂(a–b) layers in a unit cell. The interaction potential properly takes care of electron-electron, electron-phonon and electron-plasmon interactions. Furthermore, the electron-phonon coupling parameter (λ), the modified Coulomb repulsive parameter (μ*) and the 2D acoustic phonon (plasmon) energy as a function of oxygen deficiency is worked out. Finally, the superconducting transition temperature (T _c) is then evaluated by using these coupling parameters and obtainedT _c = 95(92)K for Y(Yb)Ba₂Cu₃O_7−δ superconductors withδ = 0·0. The model parameters estimated from the layered structure approach are consistent with the strong coupling theory. The result deduced on the variation ofT _c withδ are in fair agreement with the earlier reported data on yttrium cuprates. The analysis of the above results are discussed.     

Active,passive and transpassive dissolution of a nickel base super alloy in concentrated acid mixture solution

The electrochemical and corrosion behaviour of a nickel base super alloy (C-263) has been investigated in the deaerated binary and ternary solution mixture of concentrated phosphoric acid, acetic acid, sulphuric acid, nitric acid or water using potentiostatic technique at 35°C. The possibilities of electropolishing of this alloy in these solution mixtures have been also explored. The alloy showed distinct active, passive and transpassive behaviour in the experimental solutions. The alloy remained active and turned passive in the negative potential region. Transpassive dissolution of the alloy is observed and electropolishing is achieved in this region. The best electropolishing is obtained in 50% H₃PO₄ + 40% CH₃COOH + 10% H₂SO₄. Higher content of water in the electrolytic solution is not useful for electropolishing of the alloy The experimental results also suggest that a current plateau in the transpassive potential region is not a sufficient condition to achieve electropolishing.     

Physicochemical and Functional Properties of Freeze-Dried and Oven Dried Corn Gluten Meals

The physicochemical and functional properties of convection oven- and freeze-dried gluten meals of two corn varieties were evaluated. The physicochemical properties (water solubility index, water absorption index, Hunter color parameters, and bulk density) and functional properties (water absorption, oil absorption, least gelation concentration, protein solubility, and emulsification properties) of convection-oven and freeze-dried corn gluten meals were compared with each other and soy flour. Freeze-dried corn gluten meals was observed to have lower bulk density (0.244-0.263 kg/m³) and was lighter in color (high L and ΔE) compared to their counterpart convection oven-dried gluten meals. Freeze-dried gluten meals from both corn varieties showed significantly higher oil absorption, water absorption, pH, emulsification, and protein solubility compared to oven-dried corn gluten meals. The gluten meals from both corn varieties had lower water absorption and bulk density but higher oil absorption than soy flour, suggesting the hydrophobic nature of corn proteins. Corn gluten meals formed thin (pourable) emulsions compared to soy flour emulsions, which were thick salad dressing type. Freeze- and convection oven-dried corn gluten meals showed significantly lower protein solubility measured at different pH than soy flour.