Hydrogen-enhanced degradation and oxide effects in zirconium alloys for nuclear applications

The zirconium alloys used in nuclear industry include mainly Zr-Sn and Zr-Nb alloys of different chemical composition, microstructure and susceptibility to both hydrogen degradation and oxidation. The hypothetic nuclear accidents can create a real danger to the Zr alloys and stability of parts made of these alloys, and especially such as loss of coolant accident (LOCA) and reactivity initiated accidents (RIA). The hydrogen degradation can manifest itself in an appearance of hydride phases resulting in a substantial loss of plasticity, an increase in ductile-brittle transition, sometimes in a decrease in mechanical strength. The oxidation can prevent the hydrogen entry but at high temperatures the cracking of the oxide layer can form the easy hydrogen diffusion channels. Based on a substantial number of tests made so far and well-known thermodynamic and kinetic parameters, the general microstructure-dependent and temperature-dependent degradation model considering both hydrogen and oxidation could be elaborated.     

The rs2516839 Polymorphism of the USF1 Gene May Modulate Serum Triglyceride Levels in Response to Cigarette Smoking

Single nucleotide polymorphisms (SNPs) of the USF1 gene (upstream stimulatory factor 1) influence plasma lipid levels. This study aims to determine whether USF1 SNPs interact with traditional risk factors of atherosclerosis to increase coronary artery disease (CAD) risk. In the present study serum lipid levels and USF1 gene polymorphisms (rs2516839 and rs3737787) were determined in 470 subjects: 235 patients with premature CAD and 235 controls. A trend of increasing triglycerides (TG) levels in relation to the C allele dose of rs2516839 SNP was observed. The synergistic effect of cigarette smoking and C allele carrier state on CAD risk was also found (SIM = 2.69, p = 0.015). TG levels differentiated significantly particular genotypes in smokers (1.53 mmol/L for TT, 1.80 mmol/L for CT and 2.27 mmol/L for CC subjects). In contrast, these differences were not observed in the non-smokers subgroup (1.57 mmol/L for TT, 1.46 mmol/L for CT and 1.49 mmol/L for CC subjects). In conclusion, the rs2516839 polymorphism may modulate serum triglyceride levels in response to cigarette smoking. Carriers of the C allele seem to be particularly at risk of CAD, when exposed to cigarette smoking.     

Effects of Atmospheric Pressure Plasmas on Isolated and Cellular DNA—A Review

Atmospheric Pressure Plasma (APP) is being used widely in a variety of biomedical applications. Extensive research in the field of plasma medicine has shown the induction of DNA damage by APP in a dose-dependent manner in both prokaryotic and eukaryotic systems. Recent evidence suggests that APP-induced DNA damage shows potential benefits in many applications, such as sterilization and cancer therapy. However, in several other applications, such as wound healing and dentistry, DNA damage can be detrimental. This review reports on the extensive investigations devoted to APP interactions with DNA, with an emphasis on the critical role of reactive species in plasma-induced damage to DNA. The review consists of three main sections dedicated to fundamental knowledge of the interactions of reactive oxygen species (ROS)/reactive nitrogen species (RNS) with DNA and its components, as well as the effects of APP on isolated and cellular DNA in prokaryotes and eukaryotes.     

Development of a Method Based on Natural Deep Eutectic Solvents for Extraction of Flavonoids from Food Samples

Natural deep eutectic solvents (NADES) are promising green solvents for the extraction of compounds from natural products. This is the first study to use a sample preparation method based on NADES for the extraction of flavonoids (rutin, hesperidin, neohesperidin, naringenin, naringin, quercetin, hesperetin, and chrysin) from fruits, vegetables, and spices. In total, 17 types of NADES based on choline chloride, acetylcholine chloride, choline tartrate, betaine, and carnitine with different compositions were tailored to test their extraction efficiency. Operational conditions such as water content in NADES and liquid/solid ratios were also studied. A response surface methodology was used for multivariate optimization of some extraction parameters. Efficient recovery of extracted flavonoids (higher than 70%) was achieved using a 30% water solution of acetylcholine chloride/lactic acid ratio (2:1) as an extraction solvent. Other conditions for SLE-NADES were as follows: liquid/solid ratio 3:1, extraction temperature 60 °C, extraction time 30 min, and stirring speed 1400 rpm. Each extract was analyzed by UHPLC with UV and MS/MS detection. The developed method was applied for analysis of flavonoids in fruits (cranberry, fruits of Lycium barbarum L., grape, plum, and orange peel), vegetables (onion and broccoli), and spices (mustard, rosemary, and black pepper).     

Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.)

BACKGROUND: Chickpea (Cicer arietinum L.) seeds are a good source of protein that has potential applications in new product formulation and fortification. The main objectives of this study were to analyse the physicochemical, thermal and functional properties of chickpea protein isolates (CPIs) and compare them with those of soy (SPI) and pea (PPI) protein isolates. RESULTS: Extracted CPIs had mean protein contents of 728–853 g kg^?1 (dry weight basis). Analysis of their deconvoluted Fourier transform infrared spectra gave secondary structure estimates of 25.6–32.7% α‐helices, 32.5–40.4% β‐sheets, 13.8–18.9% turns and 16.3–19.2% disordered structures. CPIs from CDC Xena, among Kabuli varieties, and Myles, among Desi varieties, as well as SPI had the highest water‐holding and oil absorption capacities. The emulsifying properties of Kabuli CPIs were superior to those of PPI and Desi CPIs and as good as those of SPI. The heat‐induced gelation properties of CPIs showed a minimum protein concentration required to form a gel structure ranging from 100 to 140 g L^?1. Denaturation temperatures and enthalpies of CPIs ranged from 89.0 to 92.0 °C and from 2.4 to 4.0 J g^?1 respectively. CONCLUSION: The results suggest that most physicochemical, thermal and functional properties of CPIs compare favourably with those of SPI and are better than those of PPI. Hence CPI may be suitable as a high‐quality substitute for SPI in food applications. Copyright © 2011 Society of Chemical Industry     

Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts

The combined effect of blade tenderization (TD,NTD), pre-massaging (0 and 30min), moisture enhancement and post-injection tumbling (2h) on the chemical, binding and textural characteristics of pre-cooked roasts made from beef top round was investigated. Properties of the beef roasts were determined by measuring processing (i.e., cooking yield, expressible moisture (EM)) and textural characteristics (Warner-Bratzler shear, Kramer shear (KS), texture profile analysis). Brine injection helped to improve the cook yield and had the largest effect on tenderness of semimembranosus muscles. Post-injection tumbling did not significantly improve yield and textural properties of roasts; however, combined with the tenderization, it had beneficial effects on water holding and moisture retention. Pre-tumbling and blade tenderization treatments prior to injection generally were found to be beneficial for textural characteristics; pre-tumbling also tended to improve cook yield, but did not influence EM. However, no synergistic effect between these two variables was observed. An interaction between injection/tumbling and pre-tumbling was observed for KS. There was a significant improvement of KS values of roasts due to pre-tumbling observed for either non-injected roasts or those injected but without tumbling. However, no additional reduction in shear force was observed with pre-tumbling when roasts were tumbled after injection. This suggests that pre-tumbling may not be necessary to ensure more tender roasts when post-injection tumbling is applied, but would be beneficial for non-injected roasts or when tumbling is not applied after injection.     

The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rolls

The combined influence of quantity and timing of water/sodium chloride/phosphate addition on quality characteristics of beef rolls processed with 25 or 50% brine level was investigated. Properties of beef rolls were determined by measuring hydration and textural characteristics. The higher level of brine addition (50%) had detrimental effects on product water binding and textural characteristics. Late addition of brine/water during tumbling (i.e. during the last hour) resulted in rolls which were less hard, chewy and elastic, and had poorer water holding properties. Addition of brine in two parts favourably affected hydration properties and thermal stability, yielding lower cooking loss and purge and higher WHC, irrespective of level of brine addition. It also increased hardness and chewiness and improved springiness, cohesiveness and bind of cooked beef rolls.     

Quality assessment of ZnO-based varistors by 1/f noise

Noise has been used as a diagnostic tool of surge arrester varistor structures comprising of ZnO grains of various type and size. The physical and electrical properties of the measured samples have been described. In the experimental study, the applied measurement system and the results of noise measurements for the selected structures of varistors designed for the continuous working voltage 280 V, 440 V and 660 V have been presented. Noise properties are related to electrical characteristics of the measured specimens giving more distinctive results than their voltage–current characteristics. It is suggested that the proposed procedure can be applied as an effective non-destructive testing method focused on defects and structural heterogeneity detection in the tested objects to assess their preparation processes.     

Synthesis of solid epoxy resins base on BPC II and bisphenol A using conventional heating equipment and microwave

New solid state epoxy resins based on diglycidyl ether of 1,1‐dichloro‐2,2 bis (4‐hydroxyphenyl), ethylene (BPC) and BPA epoxy resins in the reaction with BPC and BPA were developed. Solid epoxy resins were synthesised by the use of two different heating methods: conventional and microwave reactor. The use of microwave radiation as novel heating medium as an alternative to the conventional methods, which provide a quicker and more effective synthesis. The solid epoxies have high melting points higher than 100°C and the polycondensation degree remains between n = 4–12. Epoxy value stays low and occurs around 0,02–0,1. BPA epoxy resins and diglycidylether of BPC II were compared in terms of reaction speed. It can be seen that the reaction of BPC diglycidylether occurs approximately 20% quicker given the same reaction conditions of temperature, and balance of catalyst. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 100: 3850–3854, 2006