Synthesis and application of dual-curable PVB based adhesive formulations for cord/rubber applications

In this research, formaldehyde-free dual-curable adhesive formulations containing polyvinyl butyral (PVB) were prepared with the reaction of 2,4-toluene diisocyanate (TDI) and 2-hydroxyethyl methacrylate (HEMA) and then applied on cord fabrics upon adhere onto the rubber surfaces. The effects of PVB ratio on peel strength value between the cord and rubber were studied. The structure of the oligomer was characterized by FTIR and ¹H NMR spectroscopy. Thermal properties of coated and UV-cured fabrics were investigated by TGA and DSC. Surface wettability properties of the fabrics after coating were observed with contact angle measurement. The peel strength between cord/rubber surfaces was determined by T-peel test after thermal curing stage under heat and pressure. Results showed that peel strength value increases with increasing PVB amount in the formulation. The highest peel strength of 94.7 N/cm was observed when 5% PVB was included in the formulation. This study leads to a new type of promising adhesives with superior peel strength for cord/rubber applications as it is being a totally formaldehyde-free process.     

Detection of Konjac glucomannan by immunoassay

Konjac glucomannan is a hydrocolloid that has been used in food applications. The European ban on the use of Konjac glucomannan means that the detection and analysis has potential applications in the food industry, particularly detection of food adulteration. The aim of this work was to develop an assay capable of detecting Konjac glucomannan as an isolated sample and within food matrices. An indirect competitive ELISA was developed utilising a polyclonal antibody raised against Konjac glucomannan. The ELISA was found to be specific for Konjac glucomannan and sensitive, with a detection limit of 0.1 ng mL^?1. Increasing salt concentration and freeze/thaw cycles did not affect the performance of the assay. The ELISA was able to detect Konjac glucomannan in admixtures with other gums and also in confectionery that had been spiked with Konjac glucomannan. The ELISA has potential as a kit for the differentiation of Konjac glucomannan from other hydrocolloids and detection in food.     

Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during refrigerated storage

Six different types of yogurt were manufactured from Damascus goat milk, Awassi ewe milk and a mixture of equal portions of the 2 species of milk using 2 types of commercial yogurt cultures (CH-1 and YF-3331). Yogurts were chemically analysed at 1, 7, 14 and 21 days of storage. Results showed that cultures significantly affected acetaldehyde (P < 0.05), acetone (P < 0.05) and diacetyl (P < 0.001) contents. Type of milk significantly influenced acetaldehyde (P < 0.05), diacetyl (P < 0.001), acetoin (P < 0.001) and ethanol (P < 0.05) levels. Significant variations occurred in acetaldehyde (P < 0.001) and acetoin (P < 0.05) contents during the storage. Short-chain free fatty acids were the highest in ewes’ milk yogurt made with culture YF-3331, and increased during storage, while the levels of medium-chain free fatty acids, except for decanoic acid, were unchanged and the amount of long-chain free fatty acids decreased during storage. Cultures used and types of milk had no effect on long-chain free fatty acids in yogurts.     

Silver and proton driven fluorescent multiple-mode molecular logic gates employing phthalocyanines

Spectral properties and switch behavior of two alkyl thia units bearing Zn (II) phthalocyanine derivatives (Pc-A and Pc-B) were investigated in solvents and in solid matrix of ethyl cellulose by means of absorption and emission spectroscopy. Fluorescence lifetime and fluorescence quantum yield values of the Zn (II) phthalocyanines were calculated. The employed phthalocyanines demonstrated multiple molecular logic gate functions operated by H⁺ and Ag⁺ ions as chemical inputs. The silver driven fluorescence modulation of the Pc-A arises from reversible variations in emission signal intensity at 717 nm. The Pc-B exhibited a similar decreasing emission response to proton and silver ions and an accompanying increasing peak yielding an isobestic point at 746 nm upon protonation. The phthalocyanine doped thin films selectively responded to silver ions in sub-nano and/or pico molar levels. Observed detection limits were 7.6 × 10⁻¹² and 2.3 × 10⁻¹¹ M for Pc-A and Pc-B, respectively. In immobilized phases the attained reversible relative signal changes of Pc-A and Pc-B were 82 and 90%, respectively.     

Drying Characteristics and Quality Parameters of Microwave-Dried Grated Carrots

The effectiveness of various microwave-convective drying treatments was compared with convective drying to determine the most favourable treatments in terms of drying kinetics, specific energy consumption and dried product quality of grated carrots. The quality of the dried products differed among drying treatments depending on the microwave power level, pulse ratio and drying temperature. The intermittent microwave-convective drying at ambient temperature with a pulse ratio of 3.0 at 2.23 W?g^?1 provided considerable savings in drying time and specific energy consumption when compared to convective drying and produced high-quality product with better physical (colour and texture) and sensory attributes for carrots. The intermittent microwave-convective drying conducted at lower drying temperature with relatively long power-off time resulted in a more stable and gentle drying process and could be preferred to produce high-quality products.     

Changes in salted yoghurt during storage

The study was conducted to determine the gross chemical composition and concentrations of free fatty acids (FFAs) and volatile compounds of salted yoghurt made from indigenous goat's milk. The effects of some chemical properties on sensory attributes of salted yoghurt were also studied. Changes in FFAs (P < 0.01) and volatile compounds were statistically significant (P < 0.05) during storage. The most abundant FFAs were 9‐octadecenoic (C_18:1), hexadecanoic (C₁₆), tetradecanoic (C₁₄) and decanoic (C₁₀) acids, respectively. Ethanol and ethyl acetate were principal volatile compounds through the end of storage period. The storage period affected the intensity of flavour attributes and overall flavour score of salted yoghurt (P < 0.05). According to factor analysis result, chemical compounds including volatiles, FFAs up to C₁₄, tyrosine and titratable acidity, and flavour attributes explained 86.50% and 55.33% of total variance, respectively.     

Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties

Antibacterial activity of soy protein edible films (SPEF) incorporated with 1, 2, 3, 4 and 5% oregano (OR) or thyme (TH) essential oils was evaluated against Escherichia coli, E. coli O157:H7, Staphylococcus aureus, Pseudomonas aeruginosa and Lactobacillus plantarum by the inhibition zone test. Effects of SPEF containing 5% OR and TH or a mixture of OR + TH (ORT) were also tested on fresh ground beef during refrigerated storage (at 4 °C). OR and TH incorporated SPEF exhibited similar antibacterial activity against all bacteria in inhibition zone test. While E. coli, E. coli O157:H7 and S. aureus were significantly inhibited by antimicrobial films, L. plantarum and P. aeruginosa appeared to be the more resistant bacteria. SPEF with OR, ORT, and TH did not have significant effects on total viable counts, lactic acid bacteria and Staphylococcus spp. when applied on ground beef patties whereas reductions (p < 0.05) in coliform and Pseudomonas spp. counts were observed.     

Synthesis and Investigation of Surface Active Properties of Counterion Coupled Gemini Surfactants

Three counterion coupled gemini (cocogem) surfactants in the series 1,6‐bis(N,N‐alkyldimethylammonium) adipate, referred as n‐6‐n (n = 12, 14, 16), were synthesized, purified and characterized by ¹H NMR and ¹³C NMR. Their physicochemical properties were investigated by electrical conductivity and surface tension measurements. The degree of ionization, critical micelle concentration (CMC), surface excess at the air/solution interface (Γ_max), minimum area per surfactant molecule at the air/solution interface (A_min), surface tension at the CMC (γ_CMC), and pC₂₀ (negative log of the surfactant molar concentration, required to reduce the surface tension of water by 20 mN m^?1) were calculated. Increase in tail length of the surfactants increases the efficiency of surfactants to decrease the surface tension of water. Thermodynamic parameters, viz. molar free energy at the maximum adsorption attained at CMC (G_min), standard Gibb's energy of micellization (), and standard Gibbs energy of adsorption (), were also calculated. The and values show that the monomers were preferred to be adsorbed at the air/water interface and then in the micellar formation in the bulk. Additionally, fluorescence measurements were used to find the aggregation number. Other relevant surface properties (Krafft point, emulsion stability, foaming ability, micellar stability and dye solubilization ability) were also evaluated. These results suggest that with respect to emulsion formation, micellar stability and dye solubilization, the cocogem with a 16‐carbon chain gives better results, producing 89 % more stable foams and shows better aggregational behavior.