The Effect of Silver Substitution in Bi1.7Pb0.3Sr2Ca2?xAgxCu3Oy

The effect of Ag substitution on the properties of high-temperature superconductor Bi_1.7Pb_0.3Sr₂Ca_2−x Ag _x Cu₃O _y system have been investigated. The electrical and structural properties of the samples, prepared by the conventional solid-state reaction method, have been characterized by X-ray diffraction (XRD), electrical resistance and scanning electron microscopy (SEM) studies. XRD analysis reveals a multiphase structure of the samples, whereas SEM micrographs indicate some morphological changes induced by silver addition. It was found that an increase of the amount of Ag₂O addition leads to an enhancement of the critical temperature and the percentage of Bi-2223 phase in the phase mixture.     

Exergy analysis of lithium bromide/water absorption systems

Exergy analysis of a single-effect lithium bromide/water absorption system for cooling and heating applications is presented in this paper. Exergy loss, enthalpy, entropy, temperature, mass flow rate and heat rate in each component of the system are evaluated. From the results obtained it can be concluded that the condenser and evaporator heat loads and exergy losses are less than those of the generator and absorber. This is due to the heat of mixing in the solution, which is not present in pure fluids. Furthermore, a simulation program is written and used for the determination of the coefficient of performance (COP) and exergetic efficiency of the absorption system under different operating conditions. The results show that the cooling and heating COP of the system increase slightly when increasing the heat source temperature. However, the exergetic efficiency of the system decreases when increasing the heat source temperature for both cooling and heating applications.     

High-pressure processing of meat: Molecular impacts and industrial applications

High-pressure processing (HPP) has been the most adopted nonthermal processing technology in the food industry with a current ever-growing implementation, and meat products represent about a quarter of the HPP foods. The intensive research conducted in the last decades has described the molecular impacts of HPP on microorganisms and endogenous meat components such as structural proteins, enzyme activities, myoglobin and meat color chemistry, and lipids, resulting in the characterization of the mechanisms responsible for most of the texture, color, and oxidative changes observed when meat is submitted to HPP. These molecular mechanisms with major effect on the safety and quality of muscle foods are comprehensively reviewed. The understanding of the high pressure–induced molecular impacts has permitted a directed use of the HPP technology, and nowadays, HPP is applied as a cold pasteurization method to inactive vegetative spoilage and pathogenic microorganisms in ready-to-eat cold cuts and to extend shelf life, allowing the reduction of food waste and the gain of market boundaries in a globalized economy. Yet, other applications of HPP have been explored in detail, namely, its use for meat tenderization and for structure formation in the manufacturing of processed meats, though these two practices have scarcely been taken up by industry. This review condenses the most pertinent-related knowledge that can unlock the utilization of these two mainstream transformation processes of meat and facilitate the development of healthier clean label processed meats and a rapid method for achieving sous vide tenderness. Finally, scientific and technological challenges still to be overcome are discussed in order to leverage the development of innovative applications using HPP technology for the future meat industry.     

Effects of dietary yeast autolysate (Saccharomyces cerevisiae) on performance,egg traits,egg cholesterol content,egg yolk fatty acid composition and humoral immune response of laying hens

BACKGROUND: The objective of this study was to determine the effects of dietary yeast autolysate on performance, egg traits, egg cholesterol content, egg yolk fatty acid composition, lipid oxidation of egg yolk, some blood parameters and humoral immune response of laying hens during a 16 week period. A total of 225 Hyline Brown laying hens, 22 weeks of age, were allocated equally to one control group and four treatment groups. Yeast autolysate (Saccharomyces cerevisiae, InteWall) was used at levels of 1, 2, 3 and 4 g kg^?1 in the diets of the first, second, third and fourth treatment groups respectively. RESULTS: Dietary treatments did not significantly affect body weight, feed intake and egg traits. Yeast autolysate supplementation increased egg production (P < 0.001) and egg weight (P < 0.001) and improved feed efficiency (P < 0.05). Yeast autolysate at levels of 2, 3 and 4 g kg^?1 decreased egg yolk cholesterol level as mg g^?1 yolk (P < 0.01) and blood serum levels of cholesterol and triglyceride (P < 0.05) and increased antibody titres to sheep red blood cells (P < 0.01). Total saturated fatty acids and the ratio of saturated/unsaturated fatty acids increased (P < 0.01) and total monounsaturated fatty acids (P < 0.001) decreased with yeast autolysate supplementation. CONCLUSION: Dietary yeast autolysate at levels of 2, 3 and 4 g kg^?1 had beneficial effects on performance, egg cholesterol content and humoral immune response. It is concluded that 2 g kg^?1 yeast autolysate will be enough to have beneficial effects in laying hens. Copyright © 2010 Society of Chemical Industry     

Retraction Note: Tolerance rough set firefly-based quick reduct

Neural Computing and Applications -     

Authentication-enabled attribute-based access control for smart homes

International Journal of Information Security - Smart home technologies constantly bring significant convenience to our daily lives. Unfortunately, increased security risks accompany this...     

Investigation of Electrical and Structural Properties of Ag/TiO2/n-InP/Au Schottky Diodes with Different Thickness TiO2 Interface

Silicon - In this study, structural and electrical properties of Ag/TiO2/n-InP/Au Schottky barrier diodes, constructed with sputtering method on n-InP wafer, are investigated. Particle size, d-...     

Enhancing magnetic levitation and guidance force and weight efficiency of high-temperature superconducting maglev systems by using sliced bulk YBCO

We aimed to enhance the magnetic force efficiency of Maglev systems without increasing total weight. For this aim, we divided YBCO bulks into three slices horizontally to utilize the YBCO-permanent magnetic guideway (PMG) interaction surface as much as possible. We used whole YBCO above PMGs with different magnetic pole directions (PMG-A and PMG-B) in two lying positions of transversal and longitudinal and investigated levitation and guidance force performances. It is determined that levitation and guidance forces by using YBCO in transversal lying mode are bigger compared to the longitudinal mode. For sliced YBCO, the maximum levitation force increased by 69% and 78%, while the guidance force enhancements are determined as 212% and 91%, compared to the whole YBCO above PMG-A and PMG-B, respectively. The levitation and guidance force density with respect to the total mass of unit a set of slices YBCO increased by 92% and 106%, respectively, compared to the whole YBCO above PMG-B in transversal mode. Since the higher levitation force and the lower total weight of the onboard unit are important parameters in point of the energy efficiency in Maglev and other levitation applications, the result of this study supplies useful data for the engineers and industrial partners.