Improving the Mechanical and Wear Properties of Mg–Mg2Si In-Situ Composite via Hybrid SiCp and Hot Working

Silicon - Numerous investigations have been performed on Mg/SiCp or Mg-Si systems; however, there is a shortage of research papers about Mg-Mg2Si-SiCp in the literature. Therefore, the structural...     

Hot Brownian Motion of Thermoresponsive Microgels in Optical Tweezers Shows Discontinuous Volume Phase Transition and Bistability

Microgels are soft microparticles that often exhibit thermoresponsiveness and feature a transformation at a critical temperature, referred to as the volume phase transition temperature. Whether this transformation occurs as a smooth or as a discontinuous one is still a matter of debate. This question can be addressed by studying individual microgels trapped in optical tweezers. For this aim, composite particles are obtained by decorating  Poly-N-isopropylacrylamide (pNIPAM) microgels with iron oxide nanocubes. These composites become self-heating when illuminated by the infrared trapping laser, performing hot Brownian motion within the trap. Above a certain laser power, a single decorated microgel features a volume phase transition that is discontinuous, while the usual continuous sigmoidal-like dependence is recovered after averaging over different microgels. The collective sigmoidal behavior enables the application of a power-to-temperature calibration and provides the effective drag coefficient of the self-heating microgels, thus establishing these composite particles as potential micro-thermometers and micro-heaters. Moreover, the self-heating microgels also exhibit an unexpected and intriguing bistability behavior above the critical temperature, probably due to partial collapses of the microgel. These results set the stage for further studies and the development of applications based on the hot Brownian motion of soft particles.     

Compliant universal joint with preformed flexible segments

Journal of Mechanical Science and Technology - This paper introduces an original, fully compliant universal joint design. Many mechanisms with different dimensions are investigated. The proposed...     

Lactose recovery from Panela cheese whey: Effect of whey acidification on spontaneous and stirring-induced crystallisation

This work aimed to investigate the kinetics, yield, size and composition changes in lactose crystals when Panela cheese whey was acidified (pH 3.80) or slightly alkalinised (pH 6.89) before being subjected to spontaneous or stirring-induced crystallisation. At pH 3.8, the crystallisation was accelerated, and the incorporation of salts and proteins in lactose crystals decreased. Nevertheless, these conditions induced the formation of amorphous lactose. In contrast, at pH 6.89 and under stirring conditions, the amorphous lactose was not formed and gave a high crystallisation yield (∼25 g of lactose per Kg of whey) with ∼80% of lactose recovery.