The effect of aromatic diboronic acid on characteristics of polybenzoxazine based on phenol and 4-aminomethylbenzoate

In this study, a polybenzoxazine, (PPab) based on phenol and 4-aminomethyl benzoate and its composites containing various amounts of 1,4-benzene diboronic acid, (BDBA) were synthesized by stepwise curing. It has been determined that both thermal stability and char yield were increased as the amount of BDBA incorporated was increased. The improvements in thermal characteristics were associated with condensation reactions of B-OH of BDBA and not only with hydroxyl groups of polybenzoxazine but also ester groups on the aniline linkages yielding a highly cross-linked structure. In addition, self-condensation reactions of B-OH groups generated boroxine net-work. Strong evidences for growth of this net-work on benzoate units of the polymer were detected.     

Electrochromic behavior of poly(3,5-bis(4-bromophenyl)dithieno[3,2-b;2′,3′-d]thiophene)

Electropolymerization of 3,5-bis(4-bromophenyl)dithieno[3,2-b;2′,3′-d]thiophene, having a mild electron-withdrawing bromine atom attached to the para position of the two phenyl groups of dithienothiophene, was performed, utilizing a potentiodynamic method. The resultant homopolymer was characterized by cyclic volyammetry, fourier transform infrared and ultraviolet-visible spectroscopy. Spectroelectrochemical and electrochromic properties were investigated and a device was constructed with polyethylenedioxythiophene to understand the characteristics in detail, which had the potential range of 0.0-2.0 V for operating the device between green and blue colors. It had a good optical contrast of 18% with a switching time of less than a second. Moreover, open circuit memory and stability of the device were investigated.     

Reduction of major peanut allergens Ara h 1 and Ara h 2, in roasted peanuts by ultrasound assisted enzymatic treatment

This study investigated the effects of ultrasound, enzyme concentration and enzyme treatment time on soluble protein and major allergenic proteins (Ara h 1 and Ara h 2) of roasted peanut kernels. A 3-factor, five-level orthogonal experimental design was implemented with various ultrasonication times, concentrations of trypsin or α-chymotrypsin and treatment times. The total soluble proteins were determined by the Bicinchoninic acid (BCA) method, Ara h 1 and Ara h 2 were evaluated by SDS–PAGE and sandwich ELISA. The IgE-binding of peanut extracts was analysed by a competitive inhibition ELISA. Results indicate that ultrasound treatment, followed by protease digestion of peanuts, significantly increased the solubility of peanut protein and decreased the concentrations of Ara h 1 and Ara h 2. The sequential treatment of peanuts by ultrasonication–trypsin–alpha chymotrypsin, resulted in maximum reductions of Ara h 1/Ara h 2, and lowest IgE-binding. This study provides an approach to significantly reduce allergenic proteins in peanut product.     

Extrusion parameters and consumer acceptability of a peanut-based meat analogue

Despite its high protein content and low cost, defatted peanut flour (DPF) remains underutilised in human foods. The objectives of this study were to: (1) determine the best extrusion parameters for a peanut-based textured meat analogue (TMA); (2) develop new TMA products from DPF and (3) evaluate their consumer acceptability. Preliminary runs using a wide range of extrusion parameters were conducted. A central composite RSM design was used to determine the optimal extrusion conditions within the best ranges revealed by the preliminary runs. Three levels of moisture, screw-speed and barrel temperature were used in 31 runs. Expansion ratio, bulk density, texture profile, water absorption/solubility indexes of the extrudates were determined and used as indicators of product quality. Peanut-based TMAs produced at optimal extrusion conditions were flavoured with beef flavour and evaluated by a 60-member sensory panel for flavour, texture, and overall liking, using a 9-point hedonic scale. Optimisation studies revealed that the most important extrusion conditions are in descending order: protein content, temperature, moisture and screw-speed. Extrusion conditions that produced the best TMA were 60–65% protein, 50–55% moisture, 160–165 °C and 80–90 r.p.m. Sensory acceptability of snacks incorporating peanut-based TMAs was similar or better than those containing soya-based TMAs in terms of flavour, texture, off-flavour and overall liking. TMA produced from inexpensive DPF has the potential to compete with commercial meat analogues, thereby adding value to the peanut industry.     

Importance of H(2)O(2)/Fe(2+) ratio in Fenton's treatment of a carpet dyeing wastewater

The effectiveness of the Fenton's reagent (H(2)O(2)/Fe(2+)) in the treatment of carpet dyeing wastewater was investigated under different operational conditions, namely, H(2)O(2) and FeSO(4) concentrations, initial pH and temperature. Up to 95% COD removal efficiency was attained using 5.5 g/l FeSO(4) and 385 g/l H(2)O(2) at a pH of 3, temperature of 50 degrees C. The H(2)O(2)/Fe(2+) ratio (g/g) was found to be between 95 and 290 for maximum COD removal. It was noteworthy that, keeping H(2)O(2)/Fe(2+) ratio constant within the range of 95-290, it became possible to decrease FeSO(4) concentration to 1.1 g/l and H(2)O(2) concentration to 96.3 g/l, still achieving nearly the same COD removal efficiency. The relative efficiencies of Fenton's oxidation and coagulation stages revealed that Fenton's coagulation removed organic compounds which were not removed by Fenton's oxidation, indicating that the Fenton's coagulation acted as a polishing step.     

Properties and behavior of self-compacting concrete produced with GBFS and FA additives subjected to high temperatures

This paper presents an experimental investigation on the performance of self-compacting concrete (SCC) subjected to high temperatures. For this purpose, Portland cement was replaced with fly ash (FA) and granulated blast furnace slag (GBFS) in various proportions with and without polypropylene (PP) fibers and the PP fiber content was 2 kg/m³ for the mixtures that contained fibers. When the specimens were 56 days old, they were heated to elevated temperatures (200, 400, 600 or 800 °C). Afterword, tests were conducted to determine the weight loss and the compressive strength. Moreover, the change in the ultrasonic pulse velocity (UPV) was determined, and observations for surface cracks were made after the specimens were exposed to elevated temperatures. A severe strength loss was observed for all of the concretes after 600 °C, particularly for the concretes that contained PP fibers; however, the fibers reduced and eliminated the risk of explosive spalling. Based on the test results, it can be concluded that the performance of FA concrete is better than that of the GBFS concrete.