Matching and alpha-equivalence check for nominal terms

Nominal terms generalise first-order terms by including abstraction and name swapping constructs. α-equivalence can be easily axiomatised using name swappings and a freshness relation, which makes the nominal approach well adapted to the specification of systems that involve binders. Nominal matching is matching modulo α-equivalence and has applications in programming languages, rewriting, and theorem proving. In this paper, we describe efficient algorithms to check the validity of equations involving binders and to solve matching problems modulo α-equivalence, using the nominal approach.     

Influence of Ni and Process Parameters in Medium Mn Steels Heat Treated by High Partitioning Temperature Q&P Cycles

In this work, two medium Mn steels (5.8 and 5.7 wt pct Mn) were subjected to a quenching and partitioning (Q&P) treatment employing a partitioning temperature which corresponded to the start of austenite reverse transformation (ART). The influence of a 1.6 wt pct Ni addition in one of the steels and cycle parameters on austenite stability and mechanical properties was also studied. High contents of retained austenite were obtained in the lower quenching temperature (QT) condition, which at the same time resulted in a finer microstructure. The addition of Ni was effective in stabilizing higher contents of austenite. The partitioning of Mn and Ni from martensite into austenite was observed by TEM–EDS. The partitioning behaviour of Mn depended on the QT condition. The lower QT condition facilitated Mn enrichment of austenite laths during partitioning and stabilization of a higher content of austenite. The medium Mn steel containing Ni showed outstanding values of the product of tensile strength (TS) and total elongation (TEL) in the lower QT condition and a higher mechanical stability of the austenite.

     

Impact of Si on Microstructure and Mechanical Properties of 22MnB5 Hot Stamping Steel Treated by Quenching & Partitioning (Q&P)

Based on 22MnB5 hot stamping steel, three model alloys containing 0.5, 0.8, and 1.5 wt pct Si were produced, heat treated by quenching and partitioning (Q&P), and characterized. Aided by DICTRA calculations, the thermal Q&P cycles were designed to fit into industrial hot stamping by keeping partitioning times ≤ 30 seconds. As expected, Si increased the amount of retained austenite (RA) stabilized after final cooling. However, for the intermediate Si alloy the heat treatment exerted a particularly pronounced influence with an RA content three times as high for the one-step process compared to the two-step process. It appeared that 0.8 wt pct Si sufficed to suppress direct cementite formation from within martensite laths but did not sufficiently stabilize carbon-soaked RA at higher temperatures. Tensile and bending tests showed strongly diverging effects of austenite on ductility. Total elongation improved consistently with increasing RA content independently from its carbon content. In contrast, the bending angle was not impacted by high-carbon RA but deteriorated almost linearly with the amount of low-carbon RA.     

Influence of the pH on the synthesis of reduced graphene oxide under hydrothermal conditions

Here we describe the important role played by the pH on the morphology and structure of the reduced graphite oxide (rGO) samples obtained by hydrothermal treatment of the previously prepared GO. The nature of the resulting samples has been studied on the basis of a complete battery of experimental techniques.     

Effect of natural extracts on the formation of acrylamide in fried potatoes

The objective of the present work was to evaluate the effect of natural extracts on the formation of acrylamide in fried potatoes. The aqueous extracts used were obtained from wild oregano (Origanum vulgare), thyme (Thymus vulgaris), cinnamon (Cinnamomum verum), bougainvillea (Bougainvillea spp) and green tea (Camellia sinensis), which presented a high percentage of free radical inhibition (DPPH) (48–99%) and content of total phenolic compounds (205–547 μg EAG/μg of d.w.). Potatoes were submerged in the antioxidant extracts at a concentration of 1 g/L for 1 min, before being fried and their acrylamide concentration quantified by GC–MS. The extracts from green tea, cinnamon and oregano reduced the acrylamide level by 62%, 39% and 17%, respectively. The potatoes submerged in cinnamon and bougainvillea extracts showed differences in the color parameters compared to the control potatoes (P < 0.05); however, no significant differences (P > 0.05) were found in the texture and the peroxide values. The sensorial evaluation showed that the acceptance of the potatoes was not affected by the treatment applied. Thus, we can conclude that pre-treating potatoes with antioxidants before frying produces beneficial effects such as a reduction in acrylamide content, without any significant changes in their physicochemical, sensorial and textural properties.     

Oleoresins from <Emphasis Type="Italic">Capsicum</Emphasis> spp.: Extraction Methods and Bioactivity

Capsicum spp. fruit is one of the most produced vegetables around the world, and it is consumed both as fresh vegetable and as a spice like a food additive for their characteristic red color and, in many cases, its pungency. In addition to its economic importance, the bioactivity of some important compounds such as capsaicinoids and carotenoids has promoted its research. The use of Capsicum oleoresins has been increased due to its advantages comparing with the traditional dry spice. These include obtaining higher quality products with the desired content of bioactive and flavored substances. The wide diversity of extraction methods including water extraction, organic solvent extraction, microwave-assisted extraction, and ultrasound assisted extraction as well as supercritical fluid extraction among others are discussed in the present review. Moreover, pretreatments such as chemical treatments, osmotic dehydration, sun and oven drying, and freeze-drying commonly used before the extraction are also presented. Due to its importance, Capsicum oleoresins produced with “green” solvents and the improvement of fractional extraction techniques that allow to obtain separately the various bioactive fractions will continue under research for further development.     

Modelling the Spalling of Oxide Scales During Hot Rolling of Steel Strip

Production of hot rolled steel strip is carried out at temperatures at which oxidation is prone to occur. The oxide crust is subjected to stresses that are originated while growing or are due to the difference between the thermal expansion coefficients of steel and oxide. It is considered that the oxide crust will be in tension when the temperature at the surface of the steel increases and in compression when it decreases. These stresses may cause cracking, buckling and spalling of the oxide. Oxidation to hematite occurs very rapidly once the crust is detached from the surface of the steel, and, in some cases oxide dust clouds will be formed. A model was developed to predict the magnitude and nature of the stresses within the oxide layer considering the temperature changes that take place while the material is being rolled. The model predicts that the oxide crust will deform when compressed and may cause its spalling and, once this occurs it will be expected to form oxide dust clouds.