Effect of Processing Temperature on the Texture and Shear Mechanical Properties of Diffusion Bonded Ti-6Al-4V Multilayer Laminates

Two multilayer materials based on Ti-6Al-4V alloy have been processed by diffusion bonding at two different temperatures [1023 K and 1173 K (750 °C and 900 °C)]. The influence of the processing temperature on microstructure, texture, and mechanical properties of the two multilayer materials has been analyzed. Scanning electron microscopy, X-ray diffraction, electron backscatter diffraction, and shear tests have been used as experimental techniques. The multilayer laminate processed at the lowest temperature of 1023 K (750 °C) exhibits mainly transversal texture in the longitudinal plane, which provides an anisotropic mechanical behavior, showing higher shear modulus and maximum shear strength under one of the shear test directions considered. In contrast, diffusion bonding at 1173 K (900 °C) leads to basal/transversal texture because of the partial α → β → α transformation, which provides more isotropic mechanical properties. Accordingly, this laminate shows similar shear modulus and maximum shear strength in different shear test orientations.     

Analysis of used frying oils

The analysis of used frying oils to ensure quality of fried foods has become a subject of great concern for health administrations, food processors and consumers, especially since some compounds formed at high temperatures impair the nutritional value of fats and have adverse health effects. At present, three lines of research on the analysis of frying oils stand out: first, development of techniques for the quantitative analysis of the new compounds formed; second, the evaluation of useful rapid methods to be applied in situ for monitoring oil quality in fried food outlets; and third, the application of the most advanced analytical techniques to delve into the structure of individual oxidized compounds present in fried foods.     

Poly(3‐hydroxybutyrate‐co‐3‐hydroxyvalerate)/clay nanocomposites for replacement of mineral oil based materials

Due to the short‐running of mineral oil and the increasing waste problem, biopolymers become more and more important. However, they still suffer from disadvantages, and in many cases, their properties are still insufficient to replace mineral oil based plastics. In this study, the biobased and biodegradable polymer poly (3‐hydroxybutyrate‐co‐3‐hydroxyvalerate) (PHBV) is reinforced by different clay types and their effect on the properties profile is investigated. Natural as well as organomodified montmorillonite and bentonite are dispersed by melt mixing within the PHBV matrix. Thermal stability, crystallization behavior, and dynamic mechanical properties as well as the materials morphology is analyzed. Dispersion state of the nanoclay is found to be crucial for the improvement of the material performance and well dispersed organomodified clays reveal to simultaneously improve different properties of PHBV matrix. POLYM. COMPOS., 34:1033–1040, 2013. © 2013 Society of Plastics Engineers     

Study of the content in volatile compounds during the aging of sweet Sherry wines obtained from grapes cv. Muscat and fermented under different conditions

Several experiments of aging in oak wood and stainless steel of sweet Sherry wines obtained from grapes cv. Muscat fermented under different enological conditions have been carried out. These wines were periodically sampled and their volatile content was analyzed using SBSE–GC–MS. A sensory study was also carried out. Data were submitted to different statistical techniques. An important influence of the three factors considered, fermentation type, aging type, and aging time, have been observed. In cluster analysis, the grouping obtained demonstrated that the volatile compounds considered possess sufficient explanatory power to detect the type of aging process and differentiate the two yeast strains studied. In the case of the linear discriminant analysis, high percentages of correct classification were obtained for the three factors considered. Taking into account the global volatile profile, the factor “aging type” (oak cask or stainless steel) has demonstrated the highest influence on the volatile content of the wines, with those wines from Experiments D4 and D5 (fermented with S. bayanus) and aged in oak wood clearly differentiated from those ones fermented with S. cerevisiae and aged in wood or stainless steel. From a sensorial point of view, the wines fermented with S. Cerevisiae and aged in wood (D1C and D2C) were the most valued ones.     

Potential of olive oil phenols as chemopreventive and therapeutic agents against cancer: A review of in vitro studies

Olive oil is a common component of Mediterranean dietary habits. Epidemiological studies have shown how the incidence of various diseases, including certain cancers, is relatively low in the Mediterranean basin compared to that of other European or North America countries. Current knowledge indicates that the phenolic fraction of olive oil has antitumor effects. In addition to the ability to be chemopreventive, with its high antioxidant activity, the antitumor effects of olive oil phenols (OO‐phenols) has been studied because of their capacity to inhibit proliferation and promote apoptosis in several tumor cell lines, by diverse mechanisms. This review will summarize and discuss the most recent relevant results on the antitumor effect of OO‐phenols on leukemia tumor cells, colorectal carcinoma cells, and breast cancer (BC) cells. In particular, very recent data will be reported and discussed showing the molecular signaling pathways activated by OO‐phenols in different histopathological BC cell types, suggesting the potential use of OO‐phenols as adjuvant treatment against several subsets of BC. Data summarized here represent a good starting point for more extensive studies for better insight into the molecular mechanisms induced by OO‐phenols and to increase the availability of chemopreventive or therapeutic drugs to fight cancer.     

Elaboration of Tempranillo wines at two different pHs. Influence on biogenic amine contents

The aim of this work was to study the effect of pH on biogenic amine formation during the elaboration and conservation (7 months) of Tempranillo wines. Grapes at two pHs (3.4 and 3.7) were vinified to achieve this purpose. After alcoholic fermentation the wines were either inoculated with a commercial malolactic starter or not inoculated. Identification and clonal distribution of lactic acid bacteria and amino acid concentration were determined in an attempt to explain the biogenic amine generation. The results showed that the pH of the must influenced the clonal distribution of the Oenococcus oeni strains which conducted the malolactic fermentation and also the concentration of amino acids in the wines after alcoholic fermentation. These aspects could account for the higher biogenic amine formation in wines with the lowest pH during malolactic fermentation. In these wines, inoculation with a malolactic starter was favourable since it produced a lower biogenic amine concentration after malolactic fermentation. Furthermore, the pH also influenced the concentration of amino acids after malolactic fermentation and the lactic acid bacteria distribution during the conservation of the wines. These aspects allow explaining the greater formation of histamine, tyramine and putrescine in the wines with the lowest pH vinified via lactic acid bacteria inoculation after seven months of conservation.     

Oxime Palladacycle‐Catalyzed Suzuki–Miyaura Alkenylation of Aryl,Heteroaryl, Benzyl,and Allyl Chlorides under Microwave Irradiation Conditions

A simple new protocol for the palladium‐catalyzed Suzuki–Miyaura cross‐coupling of organic chlorides under microwave irradiation is presented. Deactivated aryl and heteroaryl chlorides are efficiently cross‐coupled with alkenylboronic acids and potassium alkenyltrifluoroborates using the 4,4′‐dichlorobenzophenone oxime‐derived palladacycle 1b as precatalyst in 0.1 to 0.5 mol% palladium loading, tris(tert‐butyl)phosphonium tetrafluoroborate {[HP(t‐Bu)₃]BF₄} as ligand, tetra‐n‐butylammonium hydroxide as cocatalyst, and potassium carbonate as base in N,N‐dimethylformamide at 130 °C under microwave irradiation conditions. Under these conditions, styrenes, stilbenes, and alkenylarenes are obtained in good to high yields, and with high regio‐ and diastereoselectivities in only 20 min. The reported protocol is also very efficient for the regioselective alkenylation of benzyl and allyl chlorides to afford allylarenes and 1,4‐dienes.     

Quantum Dot‐Based Thermal Spectroscopy and Imaging of Optically Trapped Microspheres and Single Cells

Laser‐induced thermal effects in optically trapped microspheres and single cells are investigated by quantum dot luminescence thermometry. Thermal spectroscopy has revealed a non‐localized temperature distribution around the trap that extends over tens of micrometers, in agreement with previous theoretical models besides identifying water absorption as the most important heating source. The experimental results of thermal loading at a variety of wavelengths reveal that an optimum trapping wavelength exists for biological applications close to 820 nm. This is corroborated by a simultaneous analysis of the spectral dependence of cellular heating and damage in human lymphocytes during optical trapping. This quantum dot luminescence thermometry demonstrates that optical trapping with 820 nm laser radiation produces minimum intracellular heating, well below the cytotoxic level (43 °C), thus, avoiding cell damage.     

Dissecting Breast Cancer Circulating Tumor Cells Competence via Modelling Metastasis in Zebrafish

Background: Cancer metastasis is a deathly process, and a better understanding of the different steps is needed. The shedding of circulating tumor cells (CTCs) and CTC-cluster from the primary tumor, its survival in circulation, and homing are key events of the metastasis cascade. In vitro models of CTCs and in vivo models of metastasis represent an excellent opportunity to delve into the behavior of metastatic cells, to gain understanding on how secondary tumors appear. Methods: Using the zebrafish embryo, in combination with the mouse and in vitro assays, as an in vivo model of the spatiotemporal development of metastases, we study the metastatic competency of breast cancer CTCs and CTC-clusters and the molecular mechanisms. Results: CTC-clusters disseminated at a lower frequency than single CTCs in the zebrafish and showed a reduced capacity to invade. A temporal follow-up of the behavior of disseminated CTCs showed a higher survival and proliferation capacity of CTC-clusters, supported by their increased resistance to fluid shear stress. These data were corroborated in mouse studies. In addition, a differential gene signature was observed, with CTC-clusters upregulating cell cycle and stemness related genes. Conclusions: The zebrafish embryo is a valuable model system to understand the biology of breast cancer CTCs and CTC-clusters.