Polymerization of diisopropyl fumarate under microwave irradiation

Diisopropyl fumarate (DiPF), a representative monomer of dialkyl fumarates, was polymerized by microwave irradiation at three different powers (140, 210, and 280 W), using a domestic microwave oven. The nature and concentration of initiators [2,2′‐azobisisobutyronitrile (AIBN) and benzoyl peroxide (BP)], power and energy of microwave irradiation on the conversion, weight average molecular weight (M_w), and polydispersity index (M_w/M_n) were analyzed. The results indicate that the microwave conditions have a significant nonthermal effect in enhancing the polymerization rate of DiPF. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 103: 3785–3791, 2007     

Structural characterization of reactor blends of polypropylene and ethylene‐propylene rubber

Blends of isotactic polypropylene (PP), ethylene‐propylene rubber copolymer (EPR), and ethylene‐propylene crystalline copolymer (EPC) can be produced through in situ polymerization processes directly in the reactor and blends with different structure and composition can be obtained. In this work we studied the structure of five reactor‐made blends of PP, EPR, and EPC produced by a Ziegler‐Natta catalyst system. The composition of EPR was related to the ratio between ethylene and propylene used in the copolymerization step. The ethylene content in the EPR was in the range of 50–70 mol %. The crystallization behavior of PP and EPC in the blends was influenced by the presence of the rubber, and some specific interactions between the components could be established. By preparative temperature rising elution fractionation (P‐TREF) analysis, the isolation and characterization of crystalline EPC fractions were made. © 2004 Wiley Periodicals, Inc. J Appl Polym Sci 92: 2155–2162, 2004     

Effect of low‐temperature plasma and chitosan treatment on wool dyeing with Acid Red 27

This study examines in detail the influence of low‐temperature plasma and biopolymer chitosan treatments on wool dyeability. Wool knitted fabrics were treated and characterized by whiteness and shrink‐resistance measurements. Surface modification was assessed by contact‐angle measurements of human hair fibers, which were used as a model to study the wetting properties of the treated wool knitted fabrics. The dyeing behavior was assessed from the diffusion mechanism point of view. The dyeing kinetics were measured at two different pHs (4.2 and 6.5) and three different temperatures (60, 85, and 100°C) to gain information about the contribution of the surface modification treatment to the dyeing mechanism. The exhaustion and reflectance data were compared, and the apparent diffusion coefficients were calculated. On the basis of the obtained results, a model for the dyeing mechanism of the chitosan treated wool was proposed. When treated with chitosan, the polymer sheath spread on the surface of the fibers acted as a predominant dyeing site in very short dyeing times, thus interacting with the dye and in later stages imparting the dye to the wool fiber. © 2005 Wiley Periodicals, Inc. J Appl Polym Sci 97: 2204–2214, 2005     

A description of phase inversion behaviour in agitated liquid-liquid dispersions under the influence of the Marangoni effect

The influence of the Marangoni effect on phase inversion behaviour is examined by integrating a microscopic study of the drop coalescence process, in which thin film drainage in the presence of insoluble surfactant occurs, into a macroscopic phase inversion model which has been developed previously using a Monte Carlo technique. This is achieved via an immobility factor, obtained from a comparison of the film drainage times for surfactant-laden systems and surfactant-free systems as a function of the drop approach velocity, surface Péclet number, initial surfactant concentration and the Hamaker constant, which is then used to modify the coalescence probability in the phase inversion model. On the one hand, the results indicate that the Marangoni effect removes any influence that the viscosity ratio has on phase inversion due to immobilisation of the interface, thus shielding the flow in the film from the effects of the flow in the dispersed phase; the point at which phase inversion occurs therefore tends towards equivolume holdups with the addition of surfactant. On the other hand, when comparisons are made with pure systems in which surfactant is absent, the system is seen to be either stabilised or de-stabilised from inversion depending on the viscosity ratio of the system. This is attributed to the influence of surfactant on the dispersion morphologies on either side of the inversion (i.e. water-in-oil dispersions and oil-in-water dispersions) and depends on the dispersed phase holdup; the Marangoni effect is felt stronger when the dispersed phase holdup is low.     

Trans-10 18:1 in ruminant meats: A review

Trans (t) fatty acids (TFA) from partially hydrogenated vegetable oils (i.e., industrial trans) have been phased out of foods in many countries due to their promotion of cardiovascular disease. This leaves ruminant-derived foods as the main source of TFA. Unlike industrial TFA where catalytic hydrogenation yields a broad distribution of isomers, ruminant TFA are enzymatically derived and can result in enrichment of specific isomers. Comparisons between industrial and ruminant TFA have often exonerated ruminant TFA due to their lack or at times positive effects on health. At extremes, however, ruminant-sourced foods can have either high levels of t10- or t11-18:1, and when considering enriched sources, t10-18:1 has properties similar to industrial TFA, whereas t11-18:1 can be converted to an isomer of conjugated linoleic acid (cis(c)9,t11-conjugated linoleic acid), both of which have potential positive health effects. Increased t10-18:1 in meat-producing ruminants has not been associated with negative effects on live animal production or meat quality. As such, reducing t10-18:1 has not been of immediate concern to ruminant meat producers, as there have been no economic consequences for its enrichment; nevertheless at high levels, it can compromise the nutritional quality of beef and lamb. In anticipation that regulations regarding TFA may focus more on t10-18:1 in beef and lamb, the present review will cover its production, analysis, biological effects, strategies for manipulation, and regulatory policy.     

Supporting Unified Distributed Management and Autonomic Decisions: Design,Implementation and Deployment

Nowadays, the prevailing use of networks based on traditional centralized management systems reflects on a fast increase of the management costs. The growth in the number of network equipments and services reinforces the need to distribute the management responsibilities throughout the network devices. In this approach, each device executes common network management functionalities, being part of the overall network management platform. In this paper, we present a Unified Distributed Network Management (UDNM) framework that provides a unified (wired and wireless) management network solution, where further different network services can take part of this infrastructure, e.g., flow monitoring, accurate routing decisions, distributed policies dissemination, etc. This framework is divided in two main components: (A) Situation awareness, which sets up initial information through bootstrapping, discovery, fault-management process and exchange of management information; (B) Autonomic Decision System (ADS) that performs distributed decisions in the network with incomplete information. We deploy the UDNM framework in a testbed which involves two cities (\(\approx\)250 km between), different standards (IEEE 802.3, IEEE 802.11 and IEEE 802.16e) and network technologies, such as, wired virtual grid, wireless ad-hoc gateways, ad-hoc mobile access devices. The UDNM framework integrates management functionalities into the managed devices, proving to be a lightweight and easy-respond framework. The performance analysis shows that the UDNM framework is feasible to unify devices management functionalities and to take accurate decisions on top of a real network.     

A short numerical study on the optimization methods influence on topology optimization

Structural and Multidisciplinary Optimization - Structural topology optimization problems are commonly defined using continuous design variables combined with material interpolation schemes. One of...     

RFuzzy: Syntax, semantics and implementation details of a simple and expressive fuzzy tool over Prolog

We present the RFuzzy framework, a Prolog-based tool for representing and reasoning with fuzzy information. The advantages of our framework in comparison to previous tools along this line of research are its easy, user-friendly syntax, and its expressivity through the availability of default values and types.In this approach we describe the formal syntax, the operational semantics and the declarative semantics of RFuzzy (based on a lattice). A least model semantics, a least fixpoint semantics and an operational semantics are introduced and their equivalence is proven. We provide a real implementation that is free and available. (It can be downloaded from http://babel.ls.fi.upm.es/software/rfuzzy/.) Besides implementation details, we also discuss some actual applications using RFuzzy.     

Intra- and interspecific mineral composition variability of commercial instant coffees and coffee substitutes: Contribution to mineral intake

The present paper reports the amount and estimated daily mineral intake of nine elements (Ca, Mg, K, Na, P, Fe, Mn, Cr and Ni) in commercial instant coffees and coffee substitutes (n = 49). Elements were quantified by high-resolution continuum source flame (HR-CS-FAAS) and graphite furnace (HR-CS-GFAAS) atomic absorption spectrometry, while phosphorous was evaluated by a standard vanadomolybdophosphoric acid colorimetric method.Instant coffees and coffee substitutes are rich in K, Mg and P (>100 mg/100 g dw), contain Na, Ca and Fe in moderate amounts (>1 mg/100 g), and trace levels of Cr and Ni. Among the samples analysed, plain instant coffees are richer in minerals (p < 0.001), except for Na and Cr. Blends of coffee substitutes (barley, malt, chicory and rye) with coffee (20–66%) present intermediate amounts, while lower quantities are found in substitutes without coffee, particularly in barley.From a nutritional point of view the results indicate that the mean ingestion of two instant beverages per day (total of 4 g instant powder), either with or without coffee, cannot be regarded as important sources of minerals to the human diet, although providing a supplementation of some minerals, particularly Mg and Mn in instant coffees. Additionally, and for authentication purposes, the correlations observed between some elements and the coffee percentage in the blends, with particular significance for Mg amounts, provides a potential tool for the estimation of coffee in substitute blends.