Creep and tensile properties of press molding joined GMT-sheets

GMT-sheet is used in automobile bumper with high rigidity and strength, and its joining strength is influenced by lap length, one of the joined molding conditions. Fracture strength was calculated by dividing fracture load with cross-sectional area. Total five repeated measurements were made to obtain the average value. Tensile test was conducted at room temperature for 10 specimens. In addition, the effect of compression ratio on creep and tensile performance during lap joined molding was discussed. With increasing lap length, the lap joining efficiency of GMT-sheet was increased. However, higher compression ratio reduced the joining efficiency. Creep test on GMT-sheet showed abrupt fracture without tertiary creep. This can be explained by the weak thermal resistance of the resin. If GMT-sheet was exposed to high temperature for a long time, it was easily failed by external force.     

Effect of CaO composition on oxidation and burning behaviors of AM50 Mg alloy

Oxidation and burning behaviors were studied for CaO added AM50 Mg composites which were manufactured by conventional melting and casting processes without SF₆ protective gas. CaO added AM50 Mg composites show the stable oxidation resistance, while AM50 Mg alloys show the poor oxidation resistance. The effects of CaO addition on the burning resistance under ambient, nitrogen and dry air atmospheres were examined for CaO added AM50 Mg composites. With increasing CaO addition, the burning temperature increases under ambient, nitrogen and dry air atmospheres. The burning temperatures of small test specimen under all conditions greatly increase even by 0.3% CaO (mass fraction) addition into AM50 Mg alloys.     

Effect of carbon on microstructure of CrAlCxN1-x coatings by hybrid coating system

A systematic investigation of the microstructure of CrAlC_xN_1-x coatings as a function of carbon contents was conducted. Quaternary CrAlC_xN_1-x coatings were deposited on Si wafers by a hybrid coating system combining an arc-ion plating technique and a DC reactive magnetron sputtering technique using Cr and Al targets in the Ar/N₂/CH₄ gaseous mixture. The effect of carbon content on microstructure of CrAlC_xN_1-x coatings was investigated with instrumental analyses of X-ray diffraction, X-ray photoelectron, and high-resolution transmission electron microscopy. The results show that the carbon content of CrAlC_xN_1-x coatings linearly increases with increasing CH₄/(CH₄/N₂) gas flow rate ratio. The surface roughness of the CrAlC_xN_1-x coating layer decreases with the increase of carbon content.     

Al-C-Ni组分的变化对Al-C-Ni与ITO层接触电阻的影响

为克服大尺寸显示面板中反应时间的延迟问题,采用低阻栅线是十分有益的,同样在小尺寸面板上也存在这种相互匹配的过程。然而,由于Al较高的氧化速度,铝合金和ITO材料接触性能并不太好。文章介绍了在室温ITO沉积过程中,通过增加ACX(Al-C-Ni)中Ni含量来减少ACX-ITO接触电阻。经室温ITO沉积后,接触电阻成功地减少到300Ω,而且没有ACX引起的问题出现。     

Synthesis of LiNiO2 cathode by the combustion method

To determine optimum conditions for the synthesis of LiNiO₂ by the combustion method, syntheses were carried out in air and under oxygen at various calcination temperatures and for different times. The electrochemical properties of the prepared samples were then investigated. The optimum conditions are preheating at 400 °C for 30 min in air in the mole ratio of urea to nitrate 3.6 and calcination at 750 °C for 36 h under O₂. The LiNiO₂ synthesized under these conditions had a first discharge capacity of 189 mAh g⁻¹ at 0.1 C-rate and relatively good cycling performance. This sample has a larger value of I ₀₀₃/I ₁₀₄ (smaller cation mixing) and a smaller R-factor (larger hexagonal ordering). Cycling performance was investigated in various voltage ranges. The first discharge capacity increased as the upper limit of the voltage range rose. The first discharge capacity was small but cycling performance was good when the sample was cycled in the voltage range with the lowest upper limit.     

Starch Noodle Quality as Related to Potato Genotypes

Starch noodles were prepared using potato starch from 8 genotypes, mung bean starch, mung bean-potato starch blends, and sweet potato starch. The cooking quality of noodles from selected potato starches compared well with commercial starch noodles. Of the unblended potato starches, Mainechip exhibited cooking quality similar to commercial starch noodles with respect to cooking loss, cooked weight, and ?rmness. Appearance and texture of starch noodles from three genotypes (E55-35, Mainechip, and Shasta) were evaluated by a trained sensory panel. Noodles made from unblended potato starches had higher glossiness and transparency than those from other starches. Noodles from both un-blended and blended Mainechip starch had the highest press and elasticity.     

Anionic Trypsins from Crayfish Hepatopancreas: Effects on Protein Degradation of Tail Meat

Four anionic trypsins, tentatively labeled trypsin A, B, C, and D, isolated from crayfish hepatopancreas, had high casein activity between pH 5.5 and 10.0. Temperature optima for hydrolysis of casein were 45°C for A and B, and 50°C for C and D. Trypsin D had the highest substrate turnover number (V_max) for casein reaction compared with the other trypsins at pH 6.8. Trypsins A and D had higher activities against myofibrilla and sarcoplasmic proteins from crayfish tail meat than did B and C. Results suggested that trypsins A and D are important in development of mushiness in crayfish tail meat compared with other trypsins present.     

Characterization and Food Application of an Amperometric Needle-Type L-Lactate Sensor

There have been increasing needs for biosensing in the food industry because it is accurate, rapid and efficient. A needle-type L-lactate sensor with a three-layer membrane system which uses lactate oxidase as the biological component was prepared. The sensor had an optimum pH around 9–10 and an optimum temperature at 45 C. The current response was stable over 40 days and specifically responded to L-lactic acid. The sensor gave accurate L-lactate measurements in kimchi and yogurt of 187.4 ± 4.1 and 734.1 ± 34.5 mg/dL, similar to those of a spectrophotometric L-lactate kit.     

Microstructure and Hydrodynamic Properties of Soybean Protein Bodies in Solutions

The changes in the size and shape of soybean protein bodies in different solvent systems were observed, and their influence on hydrodynamic properties in solutions was investigated by capillary viscometer. The intrinsic viscosity of the isolated protein bodies varied with the type of dispersion media; 0.036 cm³/g in CCI₄-benzene solution, 0.355 cm³/g in 50% glycerol-water mixture, 0.574 cm³/g in water at pH 7, and 1.18 cm³/g in the aqueous solution at pH 12. The hydration of the protein bodies in different dispersion media was estimated by Oncley's method and Mooney's method. The estimated degree of hydration agreed well with the swelling of the protein bodies as observed by microscope.