Calculations of neutron-induced production cross-sections of W up to 20 MeV

Neutron-induced cross-sections for the stable isotopes ^{180,182,183,184,186}W in the energy region up to 20 MeV have been calculated. Calculations were made with the codes CEM03.01 and ALICE/ASH, using the following models: the Dubna version of the intranuclear cascade model for the cascade stage of interaction; the hybrid, the geometry dependent hybrid and the exciton model for the pre-equilibrium component; the Hauser–Feshbach and the Weisskopf–Ewing statistical models for the equilibrium component. Effects of some important model parameters such as level density parameter and pairing correction were investigated. Calculated cross-sections were compared with available experimental data in the literature and with ENDF/B-VI T = 300 K and JENDL-3.3 T = 300 K evaluated data libraries.     

The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs

Oat bran was used as a fat substitute in the production of meatballs. The effect of oat bran addition on the fatty acid composition, trans fatty acids, total fat, some physicochemical and sensory properties of the samples was studied. Meatballs were produced with four different formulations; the addition of 5, 10, 15 and 20% oat bran. Control samples were formulated with 25% fat addition as in commercial production. The major fatty acids were cis-oleic, palmitic and stearic acid in all the meatball samples, those with oat bran added as well as the control. Meatballs containing oat bran had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs made with 20% oat bran had the highest protein, salt and ash contents, L value (lightness), b value (yellowness), and the lowest moisture content and a value (redness). There was no significant difference among the meatball samples with respect to sensory properties, and all samples had high acceptability.     

Determination of industrial pollution effects on citrus honeys with chemometric approach

The aim of this study was to determine the levels of essential, trace and toxic elements, such as K, Ca, Fe, Cu, Al, Ni, Sn, Pb and Cd in citrus honeys from different regions (industrialized and nonindustrialized) of Hatay, Turkey. K, Ca, Na and Mg were the most abundant elements, with mean contents of 363.5, 256.6, 88.1 and 37.7 mg/kg, respectively. The trace element mean contents ranged between 0.032 and 15.58 mg/kg. Significant differences in Fe, Cu, Al, Ni, Sn, Pb, Cd, Co and Sr levels were observed between two different regions. The findings that Fe, Cu, Al, Ni, Sn, Pb, Cd, Co and Sr contents in citrus honeys from industrialized regions were higher than citrus honeys from non-industrialized regions indicate that the honeys were affected by industrial pollution. Chemometric methods were applied to classify honey according to mineral content. Cluster analysis showed three clusters corresponding to the three different regions.     

Neurodevelopmental Disorders Associated with PSD-95 and Its Interaction Partners

The postsynaptic density (PSD) is a massive protein complex, critical for synaptic strength and plasticity in excitatory neurons. Here, the scaffolding protein PSD-95 plays a crucial role as it organizes key PSD components essential for synaptic signaling, development, and survival. Recently, variants in DLG4 encoding PSD-95 were found to cause a neurodevelopmental disorder with a variety of clinical features including intellectual disability, developmental delay, and epilepsy. Genetic variants in several of the interaction partners of PSD-95 are associated with similar phenotypes, suggesting that deficient PSD-95 may affect the interaction partners, explaining the overlapping symptoms. Here, we review the transmembrane interaction partners of PSD-95 and their association with neurodevelopmental disorders. We assess how the structural changes induced by DLG4 missense variants may disrupt or alter such protein–protein interactions, and we argue that the pathological effect of DLG4 variants is, at least partly, exerted indirectly through interaction partners of PSD-95. This review presents a direction for functional studies to elucidate the pathogenic mechanism of deficient PSD-95, providing clues for therapeutic strategies.     

Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations

Food quality is directly linked to the food's appearance, texture and flavor. All three components must be in harmony for the food to be considered delicious. Understanding how various textures can be designed requires a comprehensive approach of evaluating food structure, oral processing and sensory evaluation. Oral processing considers the physiological processes in first bite, mastication and swallowing. Sensory stimuli during oral processing are used to determine the acceptance of texture. Recent research has focused on how milk proteins can be used to create desirable textures. Whey protein–polysaccharide mixtures were used to show how microstructure can be manipulated to produce a range of textures and control water release. The importance of microstructure in determining a variety of texture terms was demonstrated in whey protein emulsion gels. Finally, fat content in Cheddar cheese was shown to be critical to producing a desirable breakdown pattern. These and other applications will be discussed.     

The influences of glucose on corrosion behaviour of copper in chloride solution

Glucose is an organic molecule whose characteristics are corrosion inhibitors. The adsorption and inhibitory effect of glucose on copper surfaces in alkaline (pH 8.0) Chloride solutions were investigated by potentiodynamic polarization, electrochemical impedance spectroscopy (EIS) and scanning electron microscopy (SEM). The data obtained indicate that glucose behaves as a mixed-type inhibitor by physically adsorbing onto copper surfaces according to the Langmuir isotherm. The inhibition activity of glucose increases with increasing the concentration of glucose.     

A Novel Approach for Bolted T-Stub Connections

This paper reports an investigation into new connection types and their behaviors determined using full-scale experiments. T-shaped connections were created using the IPE standard profile. The aim of this study was to analyze the influence of T connections based on the IPE standard profile, height of beam to height of T-stub joint (H) of T-stub joints, and lengths (X) of T-stub joints on the behavior of steel connections, in order to provide the necessary data for improving Eurocode 3 and enable efficient use of residue IPE standard profiles and back to the consumption cycle. While the moment resistance values increased with an increase in H from H_min to H_max in model groups with X of 126 mm, and the energy dissipation increased with an increase in H from H_min to H_max and also with an increase in the lengths (X) of T-stub joints from 54 to 126 mm.     

NODIC: a novel distributed clustering routing protocol in WSNs by using a time-sharing approach for CH election

Wireless Networks - Due to the battery limitations, energy-efficient routing is one of the most important issues in WSNs. In this paper, a novel distributed clustering routing protocol (NODIC) is...     

The regularized trace of Sturm–Liouville problem with discontinuities at two points

In this paper, we obtain a regularized trace formula for a Sturm–Liouville problem which has two points of discontinuity and also contains an eigenparameter in a boundary condition.