Test methods for characterizing concrete properties at elevated temperature

Fire resistance of structural members is dependent on the thermal and mechanical properties of constituent materials and these properties vary as a function of temperature. Currently, there are limited standardized test procedures for evaluating thermal and mechanical properties of construction materials at elevated temperatures. This paper provides a review and assessment of test methods and procedures for evaluating high temperature thermal and mechanical properties of concrete. The drawbacks and variations in currently available test procedures and methods in standards are discussed. Recommendations on the most suitable methods and procedures for measuring thermal and mechanical properties at elevated temperature is presented. In addition, applicability of the proposed high temperature test methods and procedures is illustrated through a case study on conventional concrete specimens. Further, the need for developing standards by organizations such as American Society for Testing and Materials (ASTM), with standardized specifications and test procedures for measuring high temperature properties of construction materials, is laid out.     

Electrochemical characterization of Cu dissolution and chemical mechanical polishing in ammonium hydroxide–hydrogen peroxide based slurries

Chemical mechanical polishing (CMP) of copper in ammonium hydroxide based slurry in the presence of hydrogen peroxide was investigated. The polishing trend was found to be similar to that exhibited by other slurries containing hydrogen peroxide and various complexing agents used for Cu CMP. When the hydrogen peroxide concentration is increased, the polish rate increases, reaches a maximum and then decreases. The location and the magnitude of the maximum depend on the ammonium hydroxide concentration. The dissolution of copper in the NH₄OH–hydrogen peroxide solution was probed by potentiodynamic polarization and electrochemical impedance spectroscopy (EIS) experiments. Electrical equivalent circuit (EEC) and reaction mechanism analysis (RMA) were employed to determine the mechanistic reaction pathway of Cu dissolution in NH₄OH–hydrogen peroxide system. Based on the RMA analysis, a four step catalytic mechanism with two adsorbed intermediate species is proposed.     

Selecting Agricultural Best Management Practices for Water Conservation and Quality Improvements Using Atanassov’s Intuitionistic Fuzzy Sets

Improper agricultural practices can affect ground water through leaching, surface water through runoff, algae infestations, deforestation, and air quality through burning operations and ammonia emissions. These effects may be mitigated through the institution of best management practices. The utility of best management practices (BMPs) is recognized and being actively promoted by agricultural agencies; however, identifying a set of mandatory BMPs is inappropriate given variations between climactic, demographic and geographic regions as well as differences in farming practices. In this study, a multi-criteria decision making model based on Attanassov’s Intuitionistic Fuzzy Set (A-IFS) theory is introduced and its utility to rank agricultural best management practices is illustrated using a case-study from South Texas. Implementation of the A-IFS MCDM method to the South Texas region resulted in “irrigation scheduling” being ranked as the most preferred alternative, while “brush control/management” was the least preferred. The A-IFS MCDM approach was particularly suitable for prioritizing and ranking agricultural best management practices because decision makers often tend to have both likes and dislikes with regards to specific BMPs and for a given evaluation attribute. Not only does the A-IFS MCDM method provide a single composite score to rank the BMP alternatives, but the output of the A-IFS MCDM method also includes upper and lower bounds that help identify the uncertainties in the decision making process.     

An optimal model for representing the kinetics of growth and product formation by Lactobacillus rhamnosus on multiple substrates

A comprehensive model was developed to simulate Lactobacillus rhamnosus growth on a medium containing multiple limiting carbon sources. The strategy of optimizing specific growth rate to predict growth on multiple substrates was demonstrated. The model predictions were based on parameters obtained from L. rhamnosus growth on individual substrates. The model was able to simulate the growth, substrate consumption, product formation and specific growth rate profiles of L. rhamnosus accurately. The model prediction that co-metabolism of glucose and pyruvate enhances growth rate of and flavor production by the bacterium was experimentally verified.     

Cytochrome P450 inhibitory potential of selected Indian spices — possible food drug interaction

Spices constitute an important group of food which is virtually indispensable in the culinary art. In a view, these spices feared to pose a probability to affect the disposition of conventional pharmaceuticals through inhibition of human cytochrome P450 (CYPs) enzymes. In the present study an approach has been made to evaluate the possible CYP inhibition potential with some Indian spices (Capsicum annuum, Murraya koenigii, Zingiber officinale) and their major bioactive compounds, in combination with pooled microsome; as well as commercially available recombinant human CYP3A4, CYP2D6, CYP2C9 and CYP1A2. Quantification of the bioactive compound was determined through RP-HPLC, in order to standardize the plant material. CYP–carbon monoxide (CYP–CO) complex assay result indicated that all the plants and their bioactive compounds have an interaction potential with CYPs. Fluoregenic assay results indicated that the spice extracts have higher inhibition potential comparing to their single bioactive molecule. The higher enzyme inhibition potential by the extracts may be related to the synergistic effects due to the presence of other constituents in the extract. Capsaicin and C. annuum showed the lowest IC₅₀ value and 6-gingerol and Z. officinale extract showed the highest IC₅₀ value among the entire sample tested. The entire sample showed significantly less (P < 0.001, P < 0.01) interaction potential than known inhibitors. These findings indicate that selected spices are unlikely to cause clinically relevant drug interactions involving the inhibition of major CYP isozymes.     

The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten-free rice cakes baked in microwave-infrared combination oven (MW–IR) and to compare the cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum blend, 0.5% xanthan gum was mixed with 0.5% guar gum. In order to understand the staling behaviour of cakes, cakes were stored at 22 ± 2 °C for 120 h. Xanthan-guar gum blend decreased hardness, weight loss, retrogradation enthalpy and the change in setback viscosity values of cakes during storage for both types of ovens as compared to control formulation. It was found that oven type was a significant factor in affecting staling parameters of gluten-free cakes.     

Prioritizing Groundwater Monitoring in Data Sparse Regions using Atanassov Intuitionistic Fuzzy Sets (A-IFS)

Water quality index (WQI) is a single measure that is commonly used to prioritize water wells and manage groundwater resources. WQI is pragmatic as it combines several water quality parameters into a single index. However, the process of aggregation is imprecise and suffers from uncertainties in measurements and subjective specification of weights. The goal of this study is to demonstrate how Atanassov’s Intuitionistic Fuzzy Sets (A-IFS) can be used to aggregate water quality parameters into a composite index to rank and prioritize groundwater wells. The A-IFS weighted geometric mean (A-IFS-WGM) method and the A-IFS based Technique for Order of Preference by Similarity to Ideal Solution (A-IFS-TOPSIS) using Euclidean (A-IFS-TOPSIS-E) and Hamming (A-IFS-TOPSIS-H) are introduced and illustrated to prioritize and rank water supply wells in a fast growing yet poorly studied area in Guntur, Andhra Pradesh, India. The concept of A-IFS entropy is also presented to directly ascertain weights from the data. This objective selection of weights from the data eliminates the subjectivity and difficulties associated with assigning relative importance to different water quality parameters. The results of the study indicate that the weights obtained using the entropy methods are consistent with the geochemical characteristics of the regional aquifer. The A-IFS-WGM method is more sensitive to weights compared to the A-IFS-TOPSIS methods which are influenced to a larger extent by the membership and non-membership values (ratings). Special consideration must be placed on ascribing the hesitation margin of the decision maker and identifying the membership values for non-preference as the methods exhibit greater sensitivity to these factors. The developed methods provide pragmatic data-driven approaches to prioritize and rank groundwater wells within a monitoring network.     

Drying and color characteristics of coriander foliage using convective thin-layer and microwave drying

Heat sensitive properties (aromatic, medicinal, color) provide herbs and spices with their high market value. In order to prevent extreme loss of heat sensitive properties when drying herbs, they are normally dried at low temperatures for longer periods of time to preserve these sensory properties. High energy consumption often results from drying herbs over a long period. Coriander (Coriandrum sativum L., Umbelliferae) was dehydrated in two different drying units (thin layer convection and microwave dryers) in order to compare the drying and final product quality (color) characteristics. Microwave drying of the coriander foliage was faster than convective drying. The entire drying process took place in the falling rate period for both microwave and convective dried samples. The drying rate for the microwave dried samples ranged from 42.3 to 48.2% db/min and that of the convective dried samples ranged from 7.1 to 12.5% db/min. The fresh sample color had the lowest L value at 26.83 with higher L values for all dried samples. The results show that convective thin layer dried coriander samples exhibited a significantly greater color change than microwave dried coriander samples. The color change index values for the microwave dried samples ranged from 2.67 to 3.27 and that of the convective dried samples varied from 4.59 to 6.58.     

Spatial Indexing for Video Databases

Spatial reasoning techniques based on 2D string systems have been successfully applied to indexing pictorial databases. We demonstrate how similar techniques may be extended to represent video sequences, and how this representation may be compressed. Query schemes for both single frame queries, and full subsequence queries are presented. The strength of these query schemes is that the query process does not require the expansion of the compressed notation during query evaluation.