Polymerization of aniline in the solutions of strong and weak acids: the evolution of infrared spectra and their interpretation using factor analysis

The progress of the oxidative polymerization of aniline with ammonium peroxydisulfate in an aqueous medium has been monitored in situ by attenuated total reflection Fourier transform infrared spectroscopy. The growth of polyaniline film at the crystal surface, as well as the changes proceeding in the surrounding aqueous medium, are reflected in the spectra. The evolution of the spectra during aniline polymerization in the presence of acetic or sulfuric acid was studied with the aim of understanding the influence of acidity on the observed morphology of the final polyaniline films, granular or nanotubes. The changes occurring during polymerization are discussed with the help of differential spectra. Several processes connected with the various stages of aniline oxidation, the evolution of film morphology, or protonation, were distinguished by using factor analysis applied to a large number of spectra obtained in the course of aniline polymerizations on the crystal.     

Green synthesis of Ag nanoparticles: Effect of algae life cycle on Ag nanoparticle production and long-term stability

Spherical Ag nanoparticles (AgNPs) were biologically synthesized using four different extracts prepared from Parachlorella kessleri algae cultivated for 1, 2, 3 and 4 weeks. The influence of algae life cycle on AgNPs formation and effect of different storage conditions on AgNPs long-term stability were investigated. The age of algae influenced the rate of AgNPs synthesis and amount of AgNPs in solution. The age of algae did not influence the AgNPs long-term stability. UV–vis and TEM observation revealed that long-term stability of AgNPs can be influenced by storage temperatures, and low temperature positively influences the AgNPs stability. AgNPs stored at dark and at temperature of ～5 °C showed the best long-term stability regardless of the culture age. Such AgNPs remained spherical, fine (5–20 nm) and stable (no agglomeration) even after 6 months.     

Electronically controlled oscillator with linear frequency adjusting for four‐phase or differential quadrature output signal generation

This paper introduces novel four‐phase oscillator employing two Dual‐Output Controlled Gain Current Follower Buffered Amplifiers (DO‐CG‐CFBAs), single Current Amplifier, three resistors, and two grounded capacitors suitable for differential quadrature signal production (floating outputs). To control the frequency of oscillation (FO) and condition of oscillation (CO), only the current gain adjustment of active elements is used. The circuit was designed by well‐known state variable approach. The oscillator employs three active elements for linear control of FO and to adjust CO and provides low‐impedance voltage outputs. Furthermore, two straightforward ways of automatic amplitude gain control were used and compared. Active elements with very good performance are implemented to fulfill required features. Suitable CMOS implementation of introduced DO‐CG‐CFBA was shown. Important characteristics of the designed oscillator were verified experimentally and by PSpice simulations to confirm theoretical and expected presumptions. Copyright © 2013 John Wiley & Sons, Ltd.     

Stability of bisphenol A diglycidyl ether and bisphenol F diglycidyl ether in water-based food simulants

Varnishes used for the inner coatings of food cans are often based on epoxy resins or vinylic organosols. The epoxy resins can be produced from bisphenol A (BPA) and bisphenol F (BPF), and these also contain bisphenol A diglycidyl ether (BADGE) or bisphenol F diglycidyl ether (BFDGE) as stabilising components. These compounds may break down during storage and also by the influence of food simulants. The stability of BADGE and BFDGE were studied using reverse-phase gradient high-performance liquid chromatography (RP-HPLC) with ultraviolet detection (UV). Three experimental conditions for spiked simulants were compared: (1) the storage at 25 °C (C1), (2) the storage at 40 °C (C2) and (3) the storage at 25 °C after 15 min heating at 120 °C (C3). Distilled water, 3% acetic acid and 10% ethanol were used as food simulants. It was observed that BADGE is more stabile than BFDGE. The loss of BADGE and BFDGE were minimal in 10% ethanol (39 and 46% at 25 °C, 60 and 69% at 40 °C, respectively) and highest in 3% acetic acid (60 and 63% at 25 °C, 76 and 82% at 40 °C, respectively). At experiment (C3), the hardest conditions, significant degradation was not shown in comparison with conditions (C1) and (C2), contrariwise BADGE and BFDGE in 10% ethanol were minimal degradated at conditions (C3) from all these experiments (loss of 5 and 8%, respectively).     

Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice

BACKGROUND: In the tubers of Jerusalem artichoke (Helianthus tuberosus L.) the main carbohydrate is the well‐known prebiotic inulin, which is a good growth substrate for gut microorganisms. Jerusalem artichoke tuber is traditionally consumed boiled or pickled rather than in fermented form. Lactic acid bacteria are traditionally used in the production of fermented foods; nevertheless their behavior and metabolite production are considerably influenced by the substrate. The purpose of this study was to investigate the growth and production of the most important sensorically and antimicrobially active metabolites of different Lactobacillus strains on Jerusalem artichoke juice. RESULTS: All investigated strains grew well (in the range 10⁹ cfu mL^?1) in the media. The organic acids (lactic acid, 110–337 mmol L^?1; acetic acid, 0–180 mmol L^?1; and succinic acid, 0–79 mmol L^?1), hydrogen peroxide (0.25–1.77 mg L^?1), mannitol (0.06–3.24 g L^?1), acetoin and diacetyl production of strains varies not only according to the species but also from strain to strain, which will be demonstrated and discussed in the paper. CONCLUSION: Our results showed that lactobacilli can be used for the fermentation of Jerusalem artichoke, which in this form could be used, alone or mixed with other raw food material, as a new synbiotic functional food. Copyright © 2011 Society of Chemical Industry     

Measurement of Thermal Load on Working Rolls during Hot Rolling

Work rolls in hot rolling mills are thermally and mechanically loaded; both of these loading aspects are difficult to measure. Laboratory tests can be used for the specification of the thermal load in the cooling area; however a thermal load in a roll gap is still difficult to measure. The paper describes an experimental technique developed for monitoring the work roll surface temperature by sensors embedded in the work roll. Continuous hot rolling pilot line trials were performed for different process conditions. One parameter, for example, roll cooling, rolling velocity, reduction, or skin cooling, can easily be changed during the trials, and the effect on the thermal cycle of the work roll can be directly measured. These thermal measurements give very detailed information about the temperature field. An inverse heat‐conduction model has been developed to compute the surface boundary condition from the measured temperatures. The heat flux and heat transfer coefficient distribution along the roll circumference can be obtained afterwards. The results for different rolling velocities and reductions (up to 50%) are shown.     

Effect of network connectivity on behavior of synthetic Broborg hillfort glasses

There is wide industrial interest in developing robust models of long-term (>100 years) glass durability. Archeological glass analogs, glasses of similar composition, and alteration conditions to those being tested for durability can be used to evaluate and inform such models. Two such analog glasses from a 1500-year-old vitrified hillfort near Uppsala, Sweden have previously been identified as potential analogs for low concentration Fe-bearing aluminosilicate nuclear waste glasses. However, open questions remain regarding the melting environment from which these historic glasses were formed and the effect of these conditions on their chemical durability. A key factor to answering the previous melting and durability questions is the redox state of Fe in the starting and final materials. Past work has shown that the melting conditions of a glass-forming melt may influence the redox ratio value (Fe⁺³/∑Fe), a measure of a glass's redox state, and both melting conditions and the redox ratio may influence the glass alteration behavior. Synthetic analogs of the hillfort glasses have been produced using either fully oxidized or reduced Fe precursors to address this question. In this study, the melting behavior, glass transition temperature, oxidation state, network structure, and chemical durability of these synthesized glass analogs is presented. Resulting data suggests that the degree of network connectivity as impacted by the oxidation state of iron impacted the behavior of the glass-forming melt but in this case does not affect the chemical durability of the final glass. Glasses with a lower degree of melt connectivity were found to have a lower viscosity, resulting in a lower glass transition temperature and softening temperature, as well as in a lower temperature of foam onset and temperature of foam maximum. This lower degree of network connectivity most likely played a more significant role in accelerating the conversion of batch chemicals into glass than the presence of water vapor in the furnace's atmosphere. Future work will focus on using the results from this work with outcomes from other aspects of this project to evaluate long-term glass alteration models.     

Swarming Magnetic Microrobots for Pathogen Isolation from Milk

Bovine mastitis produced by Staphylococcus aureus (S. aureus) causes major problems in milk production due to the staphylococcal enterotoxins produced by this bacterium. These enterotoxins are stable and cannot be eradicated easily by common hygienic procedures once they are formed in dairy products. Here, magnetic microrobots (MagRobots) are developed based on paramagnetic hybrid microstructures loaded with IgG from rabbit serum that can bind and isolate S. aureus from milk in a concentration of 3.42 10⁴ CFU g⁻¹ (allowable minimum level established by the United States Food and Drug Administration, FDA). Protein A, which is present on the cell wall of S. aureus, selectively binds IgG from rabbit serum and loads the bacteria onto the surface of the MagRobots. The selective isolation of S. aureus is confirmed using a mixed suspension of S. aureus and Escherichia coli (E. coli). Moreover, this fuel-free system based on magnetic robots does not affect the natural milk microbiota or add any toxic compound resulting from fuel catalysis. This system can be used to isolate and transport efficiently S. aureus and discriminate it from nontarget bacteria for subsequent identification. Finally, this system can be scaled up for industrial use in food production.