Improved Room Temperature Plasticity of Zr41.2Ti13.8Cu12.5Ni10Be22.5 Bulk Metallic Glass by Channel‐Die Compression

In this work, the effect of channel‐die compression (CDC) on the mechanical behavior of the Zr_41.2Ti_13.8Cu_12.5Ni₁₀Be_22.5 bulk metallic glass is analyzed. The results indicate that CDC can be successfully used as a pre‐deformation process to effectively enhance the room temperature plastic strain ability of metallic glasses. The origin of the improved mechanical properties is most likely due to the creation during CDC of a heterogenous microstructure consisting of hard and soft regions able to hinder the rapid propagation of shear bands.     

Silver nanoparticles dispersed in polyaniline matrixes coated on titanium substrate as a novel electrode for electro-oxidation of hydrazine

Silver nanoparticles dispersed in polyaniline matrixes coated on titanium substrate, as a novel electrode, was easily synthesized by electro-polymerization of aniline on titanium and then electrodeposited silver nanoparticles on PAni electrode. The electrochemical behavior and electro-catalytic activity of silver nanoparticles/PAni/Ti electrodes were characterized by cyclic voltammetry. The morphology of silver nanoparticles on PAni/Ti electrodes were characterized by scanning electron microscopy and energy-dispersive X-ray techniques, respectively. Results indicated that silver nanoparticles with a diameter of about 40–70 nm were homogeneously dispersed on the surface of polyaniline film. The silver nanoparticles/PAni/Ti electrodes were examined for electro-catalytic activity toward oxidation of hydrazine. The results show that these modified electrodes are highly active for electro-catalytic oxidation of hydrazine.     

Influence of the hard coated B4C particulates on wear resistance of Al–Cu alloys

In the present study, sliding wear tests were carried out on different sizes and volume fractions of coated B₄C particles reinforced 2024 aluminum alloy composites fabricated by a squeeze casting method. Microstructural examination showed that the B₄C distributions were generally homogeneous in the matrix while some particle clusterings were observed at relatively high particle containing composites. As compared to the 2024 Al matrix alloy, the hardness of the composites was found to be greater. It is observed that the wear resistance of the composites was significantly higher than that of the unreinforced aluminum alloy, and increased with increasing B₄C particles content and size. The hard B₄C particles act as a protrusion over the matrix, carries a major portion of the applied load and protect the abrasives from penetration into the specimen surface. Combination of rough and smooth regions is distinguished on the worn surface of the composites. The depth and number of grooves in composites decreased with increasing volume fraction of B₄C particles, and the worn surfaces of composites were relatively smooth.     

On the formulation design and rheological evaluations of pectin-based functional gels

In the current study, formulation design and development of a novel pectin-based functional gel were investigated. Amidated low methoxyl pectin (ALMP), high methoxyl pectin (HMP), sorbitol, inulin, rebaudioside-A, gardenia, phloridzin, quercetin, apple flavor, and calcium chloride (as its dihydrated salt) were selected as general ingredients. Response surface methodology was applied to design different formulations and to investigate on their experimental responses. The oscillatory tests were carried out in 2 stages with ALMP, HMP, sorbitol, and inulin as the variables of the 1st stage and ALMP and calcium chloride as the variables of the 2nd stage. Results of the 1st stage indicated relatively similar behaviors throughout the frequency range applied for all of the samples studied (true gels). However, magnitudes of the 5 rheological parameters of this study (storage modulus, loss modulus, loss tangent, complex modulus, and complex viscosity) were affected by different variables (ALMP, HMP, inulin, and sorbitol concentrations). Experimental results confirmed that sorbitol could be omitted from the formula while inulin and HMP could be used at their highest levels studied. At the 2nd stage, only 2 formulas indicated a strong gel behavior and other formulas showed typical behaviors of weaker gels or those of the concentrated solutions. At the conclusion of this study, a finished gelled product formula was suggested with the application of the best levels of the ingredients. The resultant gel was found to be set rapidly with no syneresis and showed a potential to be considered as a functional gelled dessert.     

Bioactive properties of Kilka (<Emphasis Type="Italic">Clupeonella cultriventris caspi</Emphasis>) fish protein hydrolysates

Whole common Kilka fish was hydrolyzed separately using four commercial enzymes, Alcalase, Neutrase, Protamex at 50 °C and Pepsin at 37 °C for 30, 60 and 90 min. Degree of hydrolysis, angiotensin-I-converting enzyme (ACE) inhibitory activity and antimicrobial activity of each hydrolysate against Gram-negative (Escherichia coli, Salmonella enteritidis) and Gram-positive (Staphylococcus aureus, Listeria innocua) bacteria were studied. Results showed that the degree of hydrolysis for all enzymes was in the range of 2.63–3.36%. Electrophoresis profiles of the Kilka protein hydrolysates showed that most of produced peptides were in the range of 30 D but Alcalase and Neutrase had a better performance in the production of low molecular weight peptides in the range of 10 D. This led to increase the antimicrobial activity against the examined bacteria at the concentration of 200 µg/mL peptide solution. The Neutrase enzyme produced hydrolysate with the highest ACE inhibitory activity (53%?±?1.8 at 500 µg/mL). Antimicrobial activity of Kilka protein hydrolysates using Protamex and Pepsin was lower than the others due to lack of considerable amount of small peptides. The current research has demonstrated that the peptides derived from the enzymatic hydrolysis of Kilka fish protein in optimum conditions are capable of being converted to antimicrobial and antihypertensive agents to be used in functional foods.     

Environmental implications of municipal solid waste-derived ethanol

We model a municipal solid waste (MSW)-to-ethanol facility that employs dilute acid hydrolysis and gravity pressure vessel technology and estimate life cycle energy use and air emissions. We compare our results, assuming the ethanol is utilized as E85 (blended with 15% gasoline) in a light-duty vehicle, with extant life cycle assessments of gasoline, corn-ethanol, and energy crop-cellulosic-ethanol fueled vehicles. We also compare MSW-ethanol production, as a waste management alternative, with landfilling with gas recovery options. We find that the life cycle total energy use per vehicle mile traveled for MSW-ethanol is less than that of corn-ethanol and cellulosic-ethanol; and energy use from petroleum sources for MSW-ethanol is lower than for the other fuels. MSW-ethanol use in vehicles reduces net greenhouse gas (GHG) emissions by 65% compared to gasoline, and by 58% when compared to corn-ethanol. Relative GHG performance with respect to cellulosic ethanol depends on whether MSW classification is included or not. Converting MSW to ethanol will result in net fossil energy savings of 397-1830 MJ/MT MSW compared to net fossil energy consumption of 177-577 MJ/MT MSW for landfilling. However, landfilling with LFG recovery either for flaring or for electricity production results in greater reductions in GHG emissions compared to MSW-to-ethanol conversion.     

Improved physical stability of docosahexaenoic acid and eicosapentaenoic acid encapsulated using nanoliposome containing α‐tocopherol

This study aimed to develop a nanoliposomal formulation containing α‐tocopherol loaded with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and to characterise the formulation by its physical stability. For this purpose, different nanoliposomal formulations with dipalmitoyl phosphocholine were prepared using a modified thin‐film hydration method and evaluated by particle size, polydispersity index (PDI), transmission electron microscopy, differential scanning calorimetry and determining the encapsulation efficiencies of DHA and EPA. A physical stability study was conducted by investigating the change in the vesicle encapsulation efficiency, particle size, PDI and shape when stored at 4, 30 and 40 °C for 3 months. High encapsulation efficiency of DHA and EPA (89.1% ± 0.6% and 81.9% ± 1.4%) and appropriate particle size (82 ± 0.8 nm) were obtained for liposomes composed of α‐tocopherol. The optimum formulation was stable for 90 days when kept at 4 °C. This study demonstrated that α‐tocopherol had a protective effect on the physical stability of the nanoliposomes containing DHA and EPA.     

Production of angiotensin-converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with Lactobacillus brevis KX572382

In this study, ultrafiltered (UF) Iranian white cheese made with adjunct cultures including six Lactobacillus isolates (Lactobacillus brevis, L. casei and L. plantarum) from traditional Iranian Motal cheese. The peptide extract (<5 kDa) of cheese samples were assessed for angiotensin-converting enzyme (ACE)-inhibitory activity during ripening (5 °C). Among the strains used, L. brevis KX572382 (M8) was selected because of the greater increase in (ACE)-inhibitory activity in the cheese (P < 0.05). The highest activity of M8 extract was observed on the 28th (71.72%) day of ripening (P < 0.05). Proteolytic activity assessment and RP-HPLC peptide profile of M8 water-soluble extracts (WSEs) indicated the effect of M8 on further protein degradation due to secondary proteolysis. A total of 7 different peptide sequences, previously known in the literature for their ACE-inhibitory activity, were tentatively identified by LC/ESI-MS in 28-day M8 peptide extract. Although the effect of M8 on pH and the proteolysis development in cheese was significant, no adverse effect was observed on the sensory properties. In conclusion, M8 strain can enhance the functional properties of Iranian UF white cheese.