Aluminum diboride synthesis from elemental powders by mechanical alloying and annealing

In this study, AlB₂ powders were synthesized by using a combined method of mechanical alloying (MA) and annealing of elemental aluminum (Al) and boron (B) powders. Milling was performed in a planetary ball-mill (Fritsch? Pulverisette 7 Premium Line) up to 15 h under argon (Ar) atmosphere. Annealing process was carried out in a tube furnace at 650 °C for 6 h under Ar atmosphere. The effects of MA durations on the annealing process and AlB₂ formation were investigated. The conversion of Al and B powders to AlB₂ starts after only MA for 3 h or after MA for 1 h and subsequent annealing. A slight formation of AlB₁₂ occurs at 242 °C for as-blended powders and it shifts to about 272 °C for MA’d powders. Al–B powder blends MA’d for 9 h and annealed have AlB₂ particles in size between 35 and 75 nm in the presence of Al₁₃Fe₄, Fe₃B and Fe₂B contaminations.     

Synthesis and photopolymerizations of phosphate-containing acrylate/(di)methacrylate monomers from 3-(acryloyloxy)-2-hydroxypropyl methacrylate

Summary Novel phosphorus-containing acrylate/(di)methacrylate monomers based on 3-(acryloyloxy)-2-hydroxypropyl methacrylate (AHM) were prepared by two different methods. The first method involved reaction of AHM with diethylchlorophosphate to produce a phosphate-containing acrylate/methacrylate monomer followed by Michael addition of this monomer with dihexyl amine. In the second method, a hydroxyl-containing dimethacrylate monomer was prepared via Michael addition of hydroxyl amine to AHM followed by its reaction with diethylchlorophosphate. The photopolymerization kinetics of the synthesized monomers were investigated using a differential scanning calorimeter. It was shown that changing the monomer structure allows control of polymerization reactivity and new phosphorus-containing polymers can be obtained.     

Structural and Magnetic Properties of Cobalt(II) Complexes of Triphenylphosphine

This work is related to the structural and magnetic properties of the Co(PPh₃)Cl₂ metal complex for different sintering times. The structural and physical properties of the complex have been studied by using SEM, EDX, and magnetization techniques. SEM results clearly demonstrate that the grains of the complex are very well connected to each other and tightly packed. Magnetization measurements with respect to magnetic field and temperature show a paramagnetic behavior above 20 K for the all samples. Furthermore, the susceptibility (χ) as a function of temperature indicates a paramagnetic-antiferromagnetic phase transition with a negative value of the Curie–Weiss temperature, θ. In addition, increasing sintering time appears to also enhance the effective magnetic moment, μ _eff.     

Enrichment of Functional Properties of Ice Cream with Pomegranate By‐products

Pomegranate peel rich in phenolics, and pomegranate seed which contain a conjugated fatty acid namely punicic acid in lipid fraction remain as by‐products after processing the fruit into juice. Ice cream is poor in polyunsaturated fatty acids and phenolics, therefore, this study was conducted to improve the functional properties of ice cream by incorporating pomegranate peel phenolics and pomegranate seed oil. Incorporation of the peel phenolics into ice cream at the levels of 0.1% and 0.4% (w/w) resulted in significant changes in the pH, total acidity, and color of the samples. The most prominent outcomes of phenolic incorporation were sharp improvements in antioxidant and antidiabetic activities as well as the phenolic content of ice creams. Replacement of pomegranate seed oil by milk fat at the levels of 2.0% and 4.0% (w/w) increased the conjugated fatty acid content. However, perception of oxidized flavor increased with the additional seed oil. When one considers the functional and nutritional improvements in the enrichment of the ice cream together with overall acceptability results of the sensory analysis, then it follows from this study that ice creams enriched with pomegranate peel phenolics up to 0.4% (w/w) and pomegranate seed oil up to 2.0% (w/w) could be introduced to markets as functional ice cream. Enrichment of ice creams with pomegranate by‐products might provide consumers health benefits with striking functional properties of punicalagins in pomegranate peel, and punicic acid in pomegranate seed oil.     

Microbiological evaluation of stuffed mussels

Stuffed mussel is a traditional food, sold by street vendors in coastal parts of Turkey and other Mediterranean countries. In the present study, the microbiological quality of not only the stuffing mixture, but also the outer surface of the stuffed mussels was evaluated for 1 year, and the effect of the ambient temperatures on the prevalence and the count levels of the microorganisms were evaluated. Fifty samples (750 stuffed mussels in total) were collected periodically, and microbiological analyses were performed by standard procedures for aerobic plate count, coliforms, fecal coliforms, Enterobacteriaceae, Staphylococcus aureus, Bacillus cereus, and Vibrio spp. Aerobic plate counts above 5 log CFU/g were obtained in 16 and 72% of stuffing mixture samples at high and low ambient temperatures, respectively, and average aerobic plate counts of outer surface samples at high and low ambient temperatures were 3.21 and 4.34 log CFU/ml, respectively. The prevalence and the count levels of coliforms, fecal coliforms, Enterobacteriaceae, and Vibrio spp. (except for the prevalence of Vibrio spp. in stuffing mixture samples) in the samples at high ambient temperatures were considerably higher compared with those at low ambient temperatures (P < 0.05). High frequencies of pathogens S. aureus and B. cereus were found in stuffing mixture samples at high ambient temperatures, with averages of 2.84 and 2.94 log CFU/g, respectively (P < 0.05). The result of this investigation indicates that stuffed mussels as a street food may constitute a potential health hazard, especially at high ambient temperatures, depending on contamination level and lack of sanitary practices, and therefore, handling practices should require more attention and improvement.     

Effect of an Er,Cr:YSGG laser preparation on dentin bond strength of a universal adhesive

The aim of this study was to evaluate the bond strength of a universal adhesive system to dentin prepared with SiC paper or an Er,Cr:YSGG laser using different bonding strategies (etch-and-rinse versus self-etch mode). Ninety-six extracted caries-free, sound human molars were used. The teeth were longitudinally sectioned in the mesiodistal direction and were wet polished with 600-grit SiC paper to obtain a standardized flat dentin surface. All prepared teeth were randomly divided into two groups, according to the surface preparation method: GroupI:an erbium, chromium:yttrium,scandium, gallium, garnet laser; Group II: silicon carbide paper[SiC] (n = 48). Each group was then assigned into three subgroups according to the universal adhesive’s (Single Bond Universal) bonding strategies: (a) etch-and-rinse mode with phosphoric acid, (b) etch-and-rinse mode with a laser, (c) self-etch mode (n = 16). For surface preparation, the Er,Cr:YSGG laser was used at 3 W, 30 Hz with 140 μs pulse duration for 25 s. For etching mode, the laser was used at 1.5 W (60% air, 70% water). Cylinders of composite were fabricated on the bonding area and shear bond strength was determined using a universal testing machine. Failure modes were evaluated using a stereomicroscope. The data were analyzed using two-way ANOVA followed by the Bonferroni test (p < 0.05). Bonding strategies showed statistically significant differences in both the SiC-and laser-prepared groups (p < 0.05).Universal adhesive used in etch-and-rinse mode with acid showed significantly higher bond strength values than in self-etch mode (p < 0.05). The bond strength values did not differ according to the surface preparation method (p > 0.05). Irrespective of preparation method, using universal adhesive in etch-and-rinse mode with acid might improve dentin bond strength. Laser preparation did not affect the bond strength of the universal adhesive tested.     

Physico-chemical and sensory properties of chips produced using different lupin (Lupinus albus L.) flour formulations and cooking methods

Development of novel snack foods is an important area of research, and different ingredients are being tested to develop and process new formulations. In this study, lupin chips prepared using different formulations (hulled lupin, whole lupin, wheat and corn flours) were cooked using baking and frying, and changes in the sensory and colour parameters, acrylamide contents, fat absorption, peroxide number and p-anisidine values of the final products were studied. Lupin flour significantly changed p-anisidine value of chips. Addition of lupin flour and cooking methods affected the colour, fat absorption and peroxide values. Significant differences in chemical properties of chips made from whole and hulled lupin flours were also observed. Acrylamide was not detected in all the formulations studied. The lupin chips have increased brightness (L*), no acrylamides, reduced peroxide and p-anisidine values and acceptable sensory quality; hence, this ingredient is recommendable for use in snack foods.     

Synthesis of <Emphasis Type="Italic">α</Emphasis>- and <Emphasis Type="Italic">β</Emphasis>-Rhombohedral Boron Powders<Emphasis Type="Italic"> via</Emphasis> Gas Phase Thermal Dissociation of Boron Trichloride by Hydrogen

The α-rhombohedral and β-rhombohedral crystal structures of pure elemental boron powders have been synthesized via gas phase thermal dissociation of BCl₃ by H₂ on a quartz substrate. The parameters affecting the crystal structures of the final products and the process efficiency, such as BCl₃/H₂ molar ratio (1/2 and 1/4) and reaction temperature (1173 K to 1373 K [900 °C to 1100 °C]), have been examined. The experimental apparatus of original design has enabled boron powders to be obtained at temperatures lower than those in the literature. The surface/powder separation problem encountered previously with different substrate materials has been avoided. Boron powders have been synthesized with a minimum purity of 99.99 pct after repeated HF leaching. The qualitative analysis of exhaust gases has been conducted using a Fourier transform infrared spectroscope (FTIR). The synthesized powders have been characterized using an X-ray powder diffractometer (XRD) and scanning electron microscope (SEM) techniques. The results of the reactions have been compared with equilibrium predictions performed using the FactSage 6.2 (Center for Research in Computational Thermochemistry, Montreal, Canada) thermochemical software.     

High-Temperature Sliding Wear Testing of Cathodic Arc Physical Vapor Deposition AlTiN- and AlTiON-Coated Hot Work Tool Steels

Thin hard coatings provide the much needed protection for steel thixoforming tools that must resist wear at high temperatures. The wear resistance of AlTiN- and AlTiON-coated hot work tool steel was investigated at 1023 K (750 °C), measured to be the cavity surface temperature shortly after the steel slurry was forced into the thixoforming die. The wear tests were repeated in exactly the same fashion with uncoated tool steel samples to identify the impact of AlTiN and AlTiON coatings on the high-temperature wear performance of X32CrMoV33 tool steel. The nature, the thickness, and the adherence of the oxide scales impact the tribological behavior. The poor adherence and limited ductility of ferrous oxides promote the failure of the oxide scale impairing the resistance to wear of the hot work tool steel at elevated temperatures. The substantial softening in the X32CrMoV33 hot work tool steel is also critical in the wear volume loss it suffers. AlTiN and AlTiON coatings, on the other hand, form a stable and protective oxide surface layer at high temperatures and therefore provide an enhanced resistance to oxidation. The latter is relatively more resistant to oxidation and is thus the better of the two coatings tested in the present work.