Intramolecular crosslinking of poly(vinyl alcohol)

Poly(vinyl alcohol) is crosslinked in dilute solution (c=0.1 wt%) with glutaraldehyde. The reaction product is characterized by viscometry and gel permeation chromatography (g.p.c.). The intrinsic viscosity decreases with increasing degree of crosslinking and does not depend on temperature. G.p.c. reveals that the reaction product is not homogeneous, but consists of a mixture of particles with different sizes, possibly both intra- and intermolecularly crosslinked molecules. The intramolecularly crosslinked molecules are smaller in size than the initial polymer molecules and their size depends on the degree of crosslinking. They possess a narrow particle size distribution even if the initial polymer sample had a broad molecular weight distribution.     

A probabilistic model for cleavage fracture with a length scale--parameter estimation and predictions of stationary crack experiments

This study presents a large experimental investigation in the transition temperature region on a modified A508 steel. Tests were carried out on single-edge-notch-bend specimens with three different crack depth over specimen width ratios to capture the strong constraint effect on fracture toughness. Three test temperatures were considered, covering a range of 85 °C. All specimens failed by cleavage fracture prior to ductile tearing. A recently proposed probabilistic model for the cumulative failure by cleavage was applied to the comprehensive sets of experimental data. This modified weakest link model incorporates a length scale, which together with a threshold stress reduce the scatter in predicted toughness distributions as well as introduces a fracture toughness threshold value. Model parameters were estimated by a robust procedure, which is crucial in applications of probabilistic models to real structures. The conformity between predicted and experimental toughness distributions, respectively, were notable at all the test temperatures.     

Segregation band formation in Al-Si die castings

Banded defects are often found in high-pressure die castings. These bands can contain segregation, porosity, and/or tears, and changing casting conditions and alloy are known to change the position and make-up of the bands. Due to the complex, dynamic nature of the high-pressure die-casting (HPDC) process, it is very difficult to study the effect of individual parameters on band formation. In the work presented here, bands of segregation similar to those found in cold-chamber HPDC aluminum alloys were found in laboratory gravity die castings. Samples were cast with a range of fraction solids from 0 to 0.3 and the effect of die temperature and external solid fraction on segregation bands was investigated. The results are considered with reference to the rheological properties of the filling semisolid metal and a formation mechanism for bands is proposed by considering flow past a solidifying immobile wall layer.     

刚性棒状全芳香液晶聚酯的合成及性质的研究

以溴和苯基取代的对苯二甲酰氯及2，2′-二甲基联苯-4，4′-二甲酰氯作为单体，分别与甲基、叔丁基、苯基取代的对苯二酚经熔融缩聚反应，合成一类具有刚性棒状结构的全芳香液晶聚酯。聚酯的热性质以TGA、DSC，热台偏光显微镜研究。所有的聚酯均为热致性液晶，它们具有相对较低的转变温度，在普通的有机溶剂中具有较好的溶解性质。     

Kinetic studies on strawberry anthocyanin hydrolysis by a thermostable anthocyanin-β-glycosidase from Aspergillus niger

Several kinetic characteristics of a thermostable anthocyanin-β-glycosidase from Aspergillus niger have been evaluated. With strawberry anthocyanins as substrate, at pH optimum (4·0) and t = 30°C, K_m was found to be $\text{123 ± 4 μ}\text{m}$ and V_max, 1·16 ± 0·06 μmol min^?1mg^?1 protein. Temperature optimum was observed at about 68°C. The apparent energy of activation was calculated to be 11 ± 1 kcal/mol. The inhibitory effect of different sugars and sugar derivatives was examined. Glucono-deltalactone ($\text{K}{}_{\mathrm{<mtext>i</mtext>}}\text{= 2·3 ± 0·1 μ}\text{m}$), gluconic acid ($\text{K}{}_{\mathrm{<mtext>i</mtext>}}\text{= 82 ± 2 μ}\text{m}$) and glucose ($\text{K}{}_{\mathrm{<mtext>i</mtext>}}\text{= 1·3 ± 0·1}\text{m}\text{m}$) appeared to be competitive inhibitors of this enzyme.