Benzene physical and chemical organogels: Effect of network scaffolding on the thermodynamic behavior of entrapped solvent molecules

This paper presents a thermodynamic investigation of the benzene physical and chemical organogels, using differential scanning calorimetry (DSC) and intends to draw an appropriate relationship between the gel network structure and the properties. Physical gels, formed by an aluminium soap of fatty acid, and chemical gels, created by in situ cross‐linking of a siloxane copolymer are investigated. The effects of the type and quantity of the gelators and their corresponding network mesh size distribution in the gels on crystallization, melting, and their kinetics are examined. It appears that the kinetics of crystallization of the entrapped solvent is significantly affected by the quality of the gel network scaffolding and can be treated successfully by the Avrami equation of crystallization. From the melting behavior of the entrapped solvent crystallites, quantitative information about the number of solvent molecules bound per molecule of the gelator has been extracted. DSC proves to be a reliable technique to evaluate the population distribution of solvent molecules trapped in the physical and chemical organogel network scaffolding. The state of the solvent may be treated as a probe to understand the structure of the gels. © 2004 Wiley Periodicals, Inc. J Appl Polym Sci 94: 1253–1264, 2004     

Comparison of shear strength tests on AV119 epoxy-joined ceramics

The results of an experimental investigation on epoxy-joined CVD SiC and alumina tested in shear and apparent shear mode by four different configurations are presented. Ceramics have been joined by an epoxy adhesive (AV119), which is not to be considered as the final joining material for high temperature applications, but just as a model brittle joining material chosen to obtain several joined samples in a reasonable time. Advantages and disadvantages of each configuration are discussed and compared to results obtained with the same epoxy-joined carbon/carbon composites, tested by the same shear tests.     

Evaluating mechanical properties and degradation of YTZP dental implants

Lately new biomedical grade yttria stabilized zirconia (YTZP) dental implants have appeared in the implantology market. This material has better aesthetical properties than conventional titanium used for implants but long term behaviour of these new implants is not yet well known. The aim of this paper is to quantify the mechanical response of YTZP dental implants previously degraded under different time conditions and compare the toughness and fatigue strength with titanium implants. Mechanical response has been studied by means of mechanical testing following the ISO 14801 for Standards for dental implants and by finite element analysis. Accelerated hydrothermal degradation has been achieved by means of water vapour and studied by X-ray diffraction and nanoindentation tests. The results show that the degradation suffered by YTZP dental implants will not have a significant effect on the mechanical behaviour. Otherwise the fracture toughness of YTZP ceramics is still insufficient in certain implantation conditions.     

Laser surface nanostructuring for reliable Si3N4/Si3N4 and Si3N4/Invar joined components

IR pulsed laser radiation in air was applied to Si₃N₄ and Invar to obtain reliable Si₃N₄/Si₃N₄ and Si₃N₄/Invar adhesive bonded components. The laser pre-treatment produced a homogeneous nanostructured oxide layer on the surfaces, which effectively increased the adhesion at the adhesive/adherends interface and led to cohesive failure in the joining material. The mechanical strength of Si₃N₄/ Si₃N₄ and Si₃N₄/Invar joined components was measured, with and without laser nanostructuring, before and after thermal cycling from room temperature to 50?K, and it resulted that the exposure to extremely low temperatures did not affect the mechanical integrity of the joints. It was also demonstrated that this laser pre-treatment did not alter the mechanical properties of the ceramic substrate.     

分析泄漏功率攻击采用90nm CMOS技术的加密器件

在电子商务与电子银行等应用中,安全要求越来越严格.虽然加密技术提供了强健的算法,但这些算法的物理实现一般会通过器件电气运行中的物理现象,泄漏一些信息,攻击者会利用它来探测密钥.     

Cooked and brined shrimps packed in a modified atmosphere have a shelf-life of >7 months at 0 °C, but spoil in 4–6 days at 25 °C

Summary Spoilage and safety of cooked, brined and modified atmosphere packed shrimps were studied at 0, 5, 8, 15 and 25 °C. Shrimps from two sources, cold and warm waters, were brined in a sodium–chloride brine containing benzoic, citric and sorbic acids. Shelf-life was above 7 months at 0 °C but only 4–6 days at 25 °C. Apparent activation energy for the effect of temperature on shelf-life was > 100 kJ mol^-1. This pronounced effect of temperature was explained by changes in spoilage microflora at different storage temperatures. Simple and empirical mathematical models for rates of spoilage were developed for the prediction of shelf-life at different temperatures. To evaluate safety, products were challenged with Listeria monocytogenes and spores of Clostridium botulinum . Above 5 °C growth responses of L. monocytogenes followed the square root model with a T_min-value of +0.2 °C. Cl. botulinum produced toxin at the time of spoilage at 25 °C but only in shrimps with < 3% water-phase salt.     

Designing an effective management system for enterprises: Concepts and verification

In this article lean and agile manufacturing are considered as separate organizational strategies of enterprise management. Therefore, a model of these strategies for business situations as well as assigning modern concepts and methods of management to these strategies and business segments has been proposed. This model, called LABDM (lean agile business development model), has been provisionally verified in small‐ and medium‐sized enterprises from the gas engineering industry in the Wielkopolska province in Poland. In 17 enterprises of this industry the use of modern concepts and methods of management have been studied. With the help of the rough sets theory, a set of concepts and methods that are crucial for the effective enterprises has been identified. By comparing these concepts and methods to the LABDM, the model's rationality is proven. In conclusion, the LABDM can be used as a tool when considering a lean or agile strategy, and modern concepts and methods that are associated with these strategies. © 2008 Wiley Periodicals, Inc.     

Flavonoid pattern of sage (Salvia officinalis L.) unifloral honey

The aim of the present paper was to determine the flavonoids in monofloral sage (Salvia officinalis L.) honey which is characteristic and specific for the area of Croatian coast and islands. For that purpose 38 sage honey samples from two production seasons were analysed. After specific pollen content determination, and analyses of selected physicochemical parameters which confirmed that samples are in compliance with national and international regulations and can be regarded as unifloral sage honeys, flavonoid fraction was isolated and analysed using RP-HPLC/DAD method. The HPLC analysis showed that all examined sage honey samples contain quercetin (3,3′,4′,5,7-pentahydroxyflavone), luteolin (3′,4′,5,7-tetrahydroxyflavone), kaempferol (3,4′,5,7-tetrahydroxyflavone), apigenin (4′,5,7-trihydroxyflavone), chrysin (5,7-dihydroxyflavone) and galangin (3,5,7-trihydroxyflavone), as well as p-coumaric (trans-4-hydroxycinnamic acid) and caffeic acid (3,4-dihydroxycinnamic acid). Total amount of identified flavonoids varied from 109.4 μg/100 g of honey to 589.9 μg/100 g of honey, with the average of 288.5 μg/100 g of honey. All analysed honey samples showed common and specific flavonoid profile which could be the basis for differentiating sage from other monofloral honeys.     

Inactivation of <Emphasis Type="Italic">Salmonella enterica</Emphasis> in a Rice Beverage by Ultrasound: Study of the Parameters Affecting the Antibacterial Effect

The topic of this paper is the investigation of the antibacterial effect of ultrasound (US) towards Salmonella enterica in a rice beverage. The beverage was inoculated at different levels (8 and 5 log CFU/mL) and US-treated; then, a challenge test under refrigeration was carried out. The maximum net power of the equipment was 130 W; the treatment was carried out at 40–100% of the net power, for 2–10 min; the pulse was set to 2–10 s. For both the inoculum levels, power and time were the most important factors for the antimicrobial effect towards S. enterica. The combinations resulting in the highest inactivation of the pathogen were tested during the challenge test at 4 °C, and in some combinations, S. enterica remained below the detection limit for 13 days.     

Evaluation of Power Heat Losses in Multidomain Iron Particles Under the Influence of AC Magnetic Field in RF Range

The magnetic properties and hyperthermia effect were studied in a magnetorheological fluid (MRF) containing iron particles of $1 \upmu \mathrm{m}\, \text{ to}\, 5 \,\upmu \mathrm{m}$ in diameter. The measurements showed that the magnetization in the saturation state reaches a value of 171 $\text{ A}\cdot \text{ m}^{2}\cdot \mathrm{kg}^{-1}$ with very small values of coercivity and remanence. They also showed the ferromagnetic behavior in the system together with a value of the magnetic susceptibility of 1.7. Theoretical and experimental results of the calorimetric effect investigation under a changeable magnetic field of high frequency ( $f = 504$ kHz) in an MRF will be presented in the article. The sample was subjected to an alternating magnetic field of different strengths ( $H = 0$ to 4 $\text{ kA}\cdot \text{ m}^{-1})$ . It results from a theoretical analysis that the heat power density (released in the MRF sample) referenced to the eddy current is proportional to the square of frequency, the magnetic field amplitude, and the iron grain diameter. Experimental results indicate that there are some reasons for the released heat energy such as: energy losses from magnetic hysteresis and eddy currents induced in the iron grains. If the magnetic field intensity amplitude grows, the participation of losses connected with magnetic hysteresis is increased. From the calorimetric measurements, the conclusion is as follows: for a magnetic field $H<1946\,\text{ A}\cdot \mathrm{m}^{-1}$ , the eddy current processes dominate in the heat generation mechanism, whereas hysteresis processes for the total release of thermal energy dominate for higher magnetic fields. Both mechanisms take equal parts in heating the tested sample at a magnetic field intensity amplitude $H= 1946\,\text{ A}\cdot \mathrm{m}^{-1}$ . The specific absorption rate referenced to the mass unit of the MRF sample at the amplitude of the magnetic field strength 4 $\text{ kA}\cdot \mathrm{m}^{-1}$ equals 24.94 $\text{ W} \cdot \mathrm{kg}^{-1}$ at a frequency $f$ = 504 kHz.