A prioritization method for replacement of water mains using rank aggregation

Pipe breaks in municipal water distribution networks may cause serious damage economically and socially. Existing methods for replacement scheduling of pipes do not provide practical indicators for replacing an individual deteriorated pipe. This work formulates the selection problem as the decision of preference ordering or ranking and proposes a bipartite ranking-based approach. The suggested approach also considers loss from broken pipes in terms of the costs associated with broken water main and its repair. We use rank aggregation method to integrate multiple ranks into replacement order of water mains. The suggested framework prioritizes current pipe sections for replacement based on the aggregated ranks. Multiple ranks given by the reliability of water pipe sections are aggregated and a cost effective policy for pipe replacement is derived.     

Inhibitory effect of cinnamon essential oils on selected cheese-contaminating fungi (Penicillium spp.) during the cheese-ripening process

The antifungal effects of essential oils (EOs) on cultures of the known cheese fungal contaminants Penicillium spp. were evaluated. Cinnamon leaf and bark EOs were the most effective among 8 EOs tested. The main components of both cinnamon EOs were eugenol, cinnamaldehyde, and linalool. Both inhibited growth of Penicillium spp. at a concentration of 10% v/v (2,000 ppm/mm²) on a lawn cell plate. When tested using 3 commercially available cheese starters, cinnamon EOs showed no effect against the FD-DVS ABT-5 cheese starter. However, growth of lactobacilli was inhibited in the presence of ≥10% (v/v) of leaf and bark EOs for the KAZU 1 starter, and ≥5% (v/v) for the FD-DVS FLORA-DANICA starter. A concentration of 4,000 ppm/mm² of cinnamon EOs completely inhibited growth of the Penicillium spp. that naturally contaminates the surface of Appenzeller cheese.     

A health management algorithm for composite train carbody based on FEM/FBG hybrid method

In this study, a health management program for a composite train carbody was developed using the acquired strain distributions from fiber Bragg grating (FBG) sensor arrays. To determine appropriate locations for the FBG sensors, a finite element analysis (FEA) was executed. In this FEA, a FE model of the Korean tilting train (TTX) was used as a representative composite carbody train. The FEA results of various derailment situations and high speed operation on curved track were used as the database of each deformation case. In the last step, the health management program was produced using LabVIEW software. In this post-processing algorithm, the method of least squares was used to determine the difference between the FEA results and the acquired strains. This program shows the estimated deformations and plots of the acquired strains, as well as displaying an emergency indicator when necessary, all through post-processing of the strains. Finally, this FEM/FBG hybrid method was verified by several simulations using the reproductive sensor data.     

Analysis on the effect of operating conditions on electrochemical conversion of carbon dioxide to formic acid

Electrochemical reduction of CO₂ to HCOOH was performed on a Sn electrode using a proton exchange membrane-embedded electrolysis cell. The effects of reaction conditions such as catholyte and anolyte types, reduction potential, catholyte pH, and reaction temperature on the amount of HCOOH and its faradaic efficiency were investigated. Four different electrolytes (KOH, KHCO₃, KCl, KHSO₄) were chosen as the candidate catholyte and anolyte; the most suitable electrolyte was chosen by monitoring the amount of HCOOH and faradaic efficiency. The effect of the pH of the selected catholyte on the conversion of CO₂ to HCOOH was also investigated. In addition, the reaction temperature was varied and its effect was studied. From the observations made, we determined the optimal reaction conditions for the production of HCOOH via the electrochemical reduction of CO₂ by a systematic approach.     

Comparison of the antimicrobial and antioxidant activities of selected wheat varieties

Antibacterial and antioxidant activities of wheat seed ethyl acetate extracts for Jokyoung (JK), Dark northern spring (DNS), Keumkang (KK), Woori (WR), and Winter wheat (WW) were investigated. Antibacterial activities were evaluated in vitro against the common food and cosmetic industry contaminants Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus using well diffusion assays. WW had the highest inhibitory activity against all tested strains, with S. aureus being the most sensitive strain. The minimum inhibitory concentration (MIC) values of WW and WR against S. aureus were 0.50 and 1.25 mg/mL, respectively. The 2,6-dimethoxy-1,4- benzoquinone (DMBQ) content was measured using HPLC. The antibacterial activities of wheat seed extracts were correlated with the total phenolic contents (Pearson’s correlation coefficient=0.994), with the ABTS radical scavenging activity (0.978), and with the DMBQ content (0.968). WW and WR have potential for use as natural antimicrobials for prevention of food and cosmetics spoilage.     

Enzymatic synthesis of low-calorie structured lipids in a solvent-free system

For the synthesis of low-calorie structured lipids (LCSL), transesterification between triacetin and stearic acid using immobilized lipase in a solvent-free system was investigated. Stearic acid, a long-chain saturated fatty acid, was incorporated mainly into the sn-1 and/or sn-3 positions of triacetin by lipase-catalyzed reaction. Three types of reactor systems (open, closed, and vacuum) were studied for the production of LCSL. The effects of various reaction variables such as water activity of substrates and lipase, molar ratio of substrates, stirring speed and reaction temperature were investigated. In the vacuum reactor system, a certain amount of water was added periodically to maintain the optimal water content of the reaction system. When a suitable amount of water (0.65 wt% of substrates) was added at every 1 h into the vacuum reactor system, more than 88% LCSL was obtained within 4 h using Chirazyme^® L-2.     

接触面陷阱密度对a-InSnZnO薄膜晶体管器件电气性能的影响研究

We reported the influence of interface trap density（Nt） on the electrical properties of amorphous InSnZnO based thin-film transistors,which were fabricated at different direct-current（DC） magnetron sputtering powers.The device with the smallest N_t of 5.68×10¹¹ cm^-2 and low resistivity of 1.21×10^-3Ω·cm exhibited a turn-on voltage(V_ON) of-3.60 V,a sub-threshold swing（S.S） of 0.16 V/dec and an on-off ratio(I_ON/I_OFF) of⁸ x 108.With increasing N_t,the V_ON,S.S and I_ON/I_OFF were suppressed to-9.40 V,0.24 V/dec and 2.59×10⁸,respectively.The V_TH shift under negative gate bias stress has also been estimated to investigate the electrical stability of the devices.The result showed that the reduction in N_t contributes to an improvement in the electrical properties and stability.     

An All‐Natural Adhesive for Bonding Wood

A novel adhesive that is solely based on natural materials of defatted soy flour (SF) and magnesium oxide (MgO) has been investigated for preparation of five‐ply plywood panels. The resulting plywood panels met the industrial water‐resistant requirement for interior plywood. In this study, mechanisms by which an aqueous mixture of SF and MgO served as a strong and water‐resistant adhesive for bonding wood were investigated. SF was first fractionated into soy protein isolates (SPI), a water‐soluble fraction, and insoluble carbohydrates (ICs) that were mixed with MgO, respectively, for preparation of maple laminates. The water resistance of the resulting maple laminates was evaluated by a three‐cycle water‐soaking‐and‐drying (WSAD) test and a two‐cycle boiling‐water test (BWT). The mixture of MgO and the soluble fraction was not able to bond maple veneers together. The shear strengths of the resulting maple laminates before and after WSAD and BWT all had the following order: MgO–SPI > MgO–SF > SF only > MgO–IC. The water solubility of SF in the heat‐cured SF–MgO mixture was much lower than that of the heat‐cured SF. We believe that the low water solubility of SF–MgO and close interactions between MgO and soy proteins instead of soy carbohydrates were responsible for the superior strengths and high water resistance of the soy‐MgO adhesive.