SQC and the fluency hypothesis

Students’ Quality Circles (SQCs) are considered in the context of English Language Teaching in Pakistan, with a focus on oral expression. SQCs offer many educational benefits.     

Micro- and nanostructured Al2O3 surfaces for controlled vascular endothelial and smooth muscle cell adhesion and proliferation

The effect of the micro- and nanotopography on vascular cell-surface interaction is investigated using nano- and microstructured Al₂O₃ as model substrate. Two different nanostructured Al₂O₃ surfaces composed of low density (LD) and high density (HD) nanowires (NWs) were synthesized by chemical vapour deposition (CVD) and commercially available microstructured Al₂O₃ plates were used for comparison. A clear diverging response of human umbilical vein endothelial cells (HUVEC) and human umbilical vein smooth muscle cells (HUVSMC) was observed on these nano- and microstructured surfaces. LD Al₂O₃ NWs seem to enhance the proliferation of HUVECs selectively. This selective control of the cell-surface interaction by topography may represent a key issue for the future stent material design.     

Exploring the value of project management: Linking Project Management Performance and Project Success

The literature on Project Management (PM) shows that, in spite of advancement in PM processes, tools and systems, project success has not significantly improved. This problem raises questions about the value and effectiveness of PM and PM systems. This paper reports a research study which tests the relationship between PM performance and project success drawing from empirical data on PM professionals working in UAE project-based organisations.     

Deep‐fat frying under moderate vacuum of potato cylinders

This study evaluates parameters relating to the mass transfer during the frying of potato cylinders at different temperatures (100, 120 and 140 °C) and moderate vacuum (around 25 kPa). In all cases, there is a linear relation between water loss and fat uptake. The parameters relating to the textural and structural modifications show less marked changes in vacuum fried products compared to those fried under atmospheric pressure. The maximum penetration force reaches 30%–40% of the initial hardness in vacuum frying and 10% for atmospheric pressure frying; starch gelatinization and pectin methylesterase enzyme activity reduce more quickly under atmospheric pressure, although after 240 s both values are negligible. The scanning electron microscopy images verify that the surface of potato cylinders fried under vacuum or atmospheric pressure are completely different as a result of the steam being released at different temperatures.     

Effect of modified single‐wall carbon nanotubes on mechanical and morphological properties of thermoplastic elastomer nanocomposites based on (polyamide 6)/(acrylonitrile butadiene rubber)

Thermoplastic elastomer nanocomposites based on acrylonitrile butadiene rubber (NBR) and polyamide 6 (PA6), with acid functionalized single‐wall carbon nanotubes (SWNT), were prepared via a direct melt‐mixing process in an internal mixer. The influence of SWNT content (0, 0.5, 1, 1.5) on morphological properties of PA6/NBR with different ratios (80/20, 70/30, 60/40) were then investigated. Characterization of nanocomposites was conducted by using transmission electron microscopy, scanning electron microscopy, differential scanning calorimetry, and mechanical properties. Scanning electron microscopy micrographs proved the droplet‐matrix blend morphology in which the size of NBR droplets decreased as the SWNT loading increased, suggesting dispersion of SWNT in the PA6 phase. It was further proved by transmission electron microscopy images, showing homogenous dispersion of SWNT in the PA6 phase. Differential scanning calorimetry results showed a slightly reduced percentage of crystallinity in samples containing SWNT. The mechanical properties of nanocomposites indicated an enhancement in tensile strength, modulus, and hardness on increasing SWNT content. J. VINYL ADDIT. TECHNOL., 22:336–341, 2016. © 2014 Society of Plastics Engineers     

Dynamically vulcanized polypropylene/ethylene‐propylene diene monomer/organoclay nanocomposites: Effect of mixing sequence on structural,rheological, and mechanical properties

Dynamically vulcanized thermoplastic elastomer (TPE) nanocomposites based on polypropylene (PP), ethylene‐propylene diene monomer (EPDM) and cloisite 15A were prepared via direct melt mixing in a co‐rotating twin‐screw extruder. The mixing process was carried out with optimized processing parameters (barrel temperature = 180°C; screw speed = 150 rpm; and feeding rate = 0.2 kg/hr). The formulation used to prepare the nanocomposites was fixed to 75/20/5 (PP/EPDM/Cloisite^©15A), expressed in mass fraction. Effect of mixing sequence on the properties of vulcanized and unvulcanized (TPE) nanocomposites prepared under similar conditions was investigated using X‐ray diffraction (XRD) and a tensile testing machine. Results showed that the sequence of mixing does affect the properties of final TPE nanocomposites. Accordingly, nanocomposite samples prepared through mixing the preblended PP/clay masterbatch with EPDM phase, show better clay dispersion within the polymer matrix. J. VINYL ADDIT. TECHNOL., 22:320–325, 2016. © 2014 Society of Plastics Engineers     

Physicochemical Properties,Lipid Oxidation,and Fatty Acid Composition of Sausage Prepared with Meat of Young Nellore Bulls Fed a Diet with Lauric Acid

This study evaluates the quality of sausage obtained from the meat of Nellore cattle fed diets containing different levels (0, 5, 10, and 15 g per kg total DM) of lauric acid (C12:0) from palm kernel cake. A linear reduction (p ≤ 0.05) in lipid oxidation, as reflected by linear decreases in the lightness (L*), yellowness (b*), and saturation (C*) color parameters, is observed on days 7, 14, and 21 of maturation of sausage, and these decreases are accompanied by linear increases in the redness (a*) color and the linoleic (C18:2n–6) and linolenic (C18:3n–3) fatty acid contents. The inclusion of lauric acid in the diet induces linear reductions in the shear force and cooking loss and does not significantly affect various indices, including the centesimal composition, water activity, water holding capacity, composition of most fatty acids (FA), hypocholesterolemic‐to‐hypercholesterolemic FA ratio, atherogenicity, thrombogenicity, and desirable fatty acids. The use of dietary lauric acid from palm kernel cake is recommended at doses up to 15 g per kg because its presence reduces lipid oxidation and improves color parameters, softness, and linoleic and linolenic FA without affecting the FA composition of sausage from Nellore bull's meat. Practical applications : Sausages are products manufactured from chopped or ground meats packaged into animal casings. This product appeared in Brazil through the adaptation of traditional recipes brought by German and Italian immigrant families to weather conditions and the national palate. However, due to its production characteristics, sausage can become a product with lipid characteristics that are undesirable for human consumption. The inclusion of lauric acid (C12:0) in the animal diet might change the biohydrogenation process in the rumen, improve the quality of the deposited FA and reduce lipid oxidation in sausage manufactured from meat. The FA composition and physicochemical properties of sausage predict its acceptance by the consumer market. An optimal advantage would be achieved if these products can be used as not only preservatives but also functional ingredients with antioxidant properties and products for the treatment of metabolic syndrome and cardiovascular diseases through atherogenic action.     

New dinuclear lanthanide(III) complexes based on 6,6,7,7,8,8,8-heptafluoro-2,2-dimethyl-3,5-octanedione and 2,2′-bipyrimidine

Reaction of mononuclear Ln(fod)₃ chelates (where fod is the anion of 6,6,7,7,8,8,8-heptafluoro-2,2-dimethyl-3,5-octanedione and Ln = Nd, Eu, Tb and Lu) with potentially bridging ligand 2,2′-bipyrimidine (bpm) in 2:1 mole ratio in ethanol afforded new dinuclear lanthanide complexes of the form [Ln(fod)₃-(μ-bpm)-Ln(fod)₃]. Neodymium complex is one of the rare bipyrimidine-bridged dinuclear complexes. The absorption spectrum of the neodymium complex displays characteristic hypersensitive as well as non-hypersensitive transitions. The excitation of Eu–Eu and Tb–Tb complexes at 355 nm produces an intense red and green luminescence, respectively.