Complex modification effect of linseed cake as an agricultural waste filler used in high density polyethylene composites

Linseed cake (LC) is a by-product of agricultural industry which does not have any large-scale industrial applications. The possibilities of its utilization as filler with plasticizing ability for high density polyethylene (HDPE)-based composites have been investigated. Composites containing 5, 10, 20 and 30 wt% of the waste filler have been prepared using a melt mixing method. The influence of the LC on the mechanical and thermomechanical properties of the composites, as well as their water absorption and morphology, have been evaluated by the following methods: static tensile test, impact strength assessment using Dynstat method, hardness measurements, differential scanning calorimetry, dynamic mechanical thermal analysis, scanning electron microscopy observations, measurements of Vicat’s softening temperature and water uptake test. Application of different measuring techniques allows for describing complex modification effects of the composites’ properties changes induced by the presence of lignocellulosic filler with high oil content. The results of the study proved a pronounced influence of LC on high density polyethylene-based composites, especially a plasticizing effect of crude linseed oil contained by the waste filler particles. LC also has been assumed to affect the polymeric matrix crystallization process. It was found that complex modification of polyethylene results from simultaneously occurring different phenomena including: plasticization of the HDPE by linseed oil, improved crystallinity of the semicrystalline matrix, presence of the rigid lignocellulosic particles dispersed in polymer and accumulation of the oil in the interfacial regions.     

Experimental investigation of the dynamic behavior of railway track with sleeper voids

Railway Engineering Science - The deterioration of the sleeper support on the ballasted track begins with the accumulation of sleeper voids. The increased dynamic loading in the voided zone and the...     

Microbiological shelf life and sensory evaluation of fruit juices treated by high-intensity pulsed electric fields and antimicrobials

The effect of combining high-intensity pulsed electric fields (HIPEF) with citric acid or cinnamon bark oil, as antimicrobial substances, on the microbiological shelf life of strawberry, orange, apple, pear and tomato juices was evaluated in addition to the sensory properties of these products. An extension of the microbiological shelf life of fruit juices treated by HIPEF with or without antimicrobial substances was observed in comparison with those juices without processing. Naturally occurring microorganisms in the juices were inactivated by HIPEF treatment. Among the HIPEF treated juices, those from strawberry and orange did not show microbial growth along the 91 days of storage at 5 °C. However, resident microbial populations in apple, pear and tomato juices only were controlled during that time when HIPEF was combined with antimicrobials. Therefore, combinations of those treatments may be a feasible alternative to thermal pasteurization to ensure the microbiological quality and safety in juices, and to avoid the risk of foodborne illness caused by the consumption of these commodities. No significant changes on the sensory attributes in all studied fruit juices processed by HIPEF were found; but, when citric acid or cinnamon bark oil were added, noticeable changes on some sensory attributes such as aroma, taste and sourness of these fruit juices were perceived.     

Solutions of special type describing the three dimensional thermocapillary flows with an interface

The convective fluid flows with an interface are modeled using the classical Oberbeck–Boussinesq model of convection. The three dimensional solutions for the infinite domains with fixed heat-insulated boundaries and with the interface under action of a longitudinal temperature gradient are studied. Construction of the solutions for the flows of two immiscible fluids in a channel with a rectangular cross-section is carried out using a complete problem statement. The kinematic and dynamic conditions are prescribed at the interface. The additional condition of continuity of the tangential velocities, the conditions of continuity of temperature and of the thermal fluxes are assumed to be fulfilled on the interface. In the present paper the fluid flows are studied in the stationary case under conditions of gravity and microgravity. To investigate this problem numerically an iteration algorithm is introduced. This algorithm is based on a finite difference scheme (the alternating direction method) and it allows to find all the components of velocity for both phases and temperature distributions. The examples of flows which can be characterized as a combination of the translational and progressively rotational types of motion are presented.     

Löschen im Internet – rechtlich gefordert und technisch möglich!

Die im Art. 17 der Datenschutz-Grundverordnung (DSGVO) enthaltene Regelungen für das Löschen, insbesondere die Pflicht, Dritte über die Löschanfragen zu informieren, sind mit einem hohen Aufwand für die Verantwortlichen verbunden, sodaßs sie ohne eine technische Unterstützung in der Praxis nicht umgesetzt werden können. Die zurzeit jedoch fehlenden technischen Lösungen führen zu einer Lücke zwischen den Rechtsvorschriften und den derzeitigen technischen Möglichkeiten, während die DSGVO ab Mai 2018 anzuwenden ist. Um diese Lücke zu schließen, wird im Folgenden zunächst analysiert, welche Möglichkeiten im Allgemeinen bestehen, das Löschen im Internet gemäß Art. 17 technisch umzusetzen. Anschließend wird eine Lösung für die Verteilung der Löschanfragen an die Verantwortlichen vorgestellt, das auf der Kombination der Technik mit dem Gesetz beruht und sowohl den Betroffenen als auch den Verantwortlichen ein Werkzeug zur Unterstützung des Art. 17 zur Verfügung stellt.     

Protein-ion Interactions: Simulations of Bovine Serum Albumin in Physiological Solutions of NaCl,KCl and LiCl

Specific interactions that depend on the nature of electrolytes are observed when proteins and other molecules are studied by potentiometric, spectroscopic and theoretical methods at high salt concentrations. More recently, it became clear that such interactions may also be observed in solutions that can be described by the Debye-Hückel theory, i.e., at physiological (0.1 mol dm⁻³) and lower concentrations. We carried out molecular dynamics simulations of bovine serum albumin in physiological solutions at T=300 and 350 K. Analysis of the simulations revealed some differences between LiCl solutions and those of NaCl and KCl. The binding of Li⁺ ions to the protein was associated with a negative free energy of interaction whereas much fewer Na⁺ and K⁺ ions were associated with the protein surface. Interestingly, unlike other proteins BSA does not show a preference to Na⁺ over K⁺. Quantum chemical calculations identified a significant contribution from polarisation to the hydration of Li⁺ and (to a lesser degree) Na⁺, which may indicate that polarisable force-fields will provide more accurate results for such systems.     

Assessing Rubus honey value: Pollen and phenolic compounds content and antibacterial capacity

Twenty-three honey samples from Galicia (Northwest Spain) were analysed to determine their botanical origin, phenolic compounds and antibacterial activity. In all samples Rubus pollen was predominant, followed by that of Castanea sativa. Other important pollens found belong to Cytisus type, Trifolium repens, Echium, Eucalyptus globulus, Erica umbellata, Erica cinerea, Campanula type and Frangula alnus.Eight phenolic compounds (caffeic, p-coumaric and ellagic acids, pinocembrin, chrysin, galangin, tectochrysin and kaempferol) were determined by solid-phase extraction (SPE) followed by HPLC/DAD analysis. p-Coumaric and ellagic acids were the main constituents of the phenolic fraction (ca. 5.5 mg/kg each, mean value), followed by the pair chrysin plus galangin (ca. 1.2 mg/kg, mean value) and pinocembrin (ca. 1.0 mg/kg, mean value). Antibacterial activity was checked against five Gram-positive bacteria (Staphylococcus aureus, Staphylococcus epidermidis, Micrococcus luteus, Enterococcus faecalis and Bacillus cereus) and four Gram-negative bacteria (Proteus mirabilis, Escherichia coli, Pseudomonas aeruginosa and Salmonella typhimurium). B. cereus and P. mirabilis were the most sensitive microorganisms. This is the first study concerning the phenolic compounds and antibacterial activity of Rubus honey, which proved to be a good source of phenolic compounds and antimicrobial agents with potential health benefits.