SENSITIVITY ANALYSIS AND OPTIMAL DESIGN FOR STEADY CONDUCTION PROBLEM WITH RADIATIVE HEAT TRANSFER

ABSTRACT

A steady heat conduction problem is considered, that is described by the heat conduction equation and the thermal boundary conditions (i.e., Dirichlet, Neumann, Henkel, and radiation conditions on the external boundary, and radiation condition on the hole boundary). An arbitrary behavioral functional is defined and its first-order sensitivity is derived using both the direct and the adjoint approaches. The shape optimization problem is next formulated and two optimization functionals are discussed. The simple numerical example is presented.     

Phase-decomposition-related short-range ordering in an Fe–Cr alloy

A redistribution of Cr atoms related to a phase decomposition (PD) caused by an isothermal annealing at 415 °C in a 15.15 at.% Cr Fe–Cr alloy was studied in an ex situ way by the conversion electrons Mössbauer spectroscopy. Analysis of the spectra in terms of a two-shell model enabled the determination of probabilities of 17 different atomic configurations and average numbers of Cr atoms within the first (1NN) and the second (2NN) neighbor shells vs. annealing time, separately. The annealing-time evolution of these numbers, expressed in terms of the Cowley–Warren short-range order (SRO) parameters, was shown to follow the Johnson–Mehl–Avrami–Kolgomorov equation. The SRO parameter averaged over the 1NN–2NN shells was revealed to be linearly correlated with the average hyperfine field. Signatures in favor of the nucleation and growth mechanisms responsible for PD are also discussed.     

Speciation analysis of selenium metabolites in yeast-based food supplements by ICPMS-assisted hydrophilic interaction HPLC-hybrid linear ion trap/Orbitrap MS(n)

A new method was proposed for speciation analysis for selenium metabolites in Se-rich yeast. The coupling of a normal bore (4.6 mm) hydrophilic interaction liquid chromatography (HILIC) column with a hybrid linear ion trap/orbital ion trap mass spectrometer allowed the detection of the selenium-isotopic pattern in mass spectra down to the intrascan abundance of 0.001 with the low- and sub-part per million (ppm) mass accuracy regardless of the concentration. The quantitative elution recovery was verified by online ICPMS. The confirmation that all the species present were found was achieved by the parallel use of anion-exchange HPLC-ICPMS optimized for the maximum resolution. The species with intrascan abundance of at least 0.005 produced a cascade of product ion mass spectra to at least MS (4) with the preservation of the selenium isotopic pattern and the sub-ppm mass accuracy, which largely facilitated the structure elucidation. The approach was successfully applied to the characterization of nine (all which were present in the analyzed sample) selenium species in one chromatographic run.     

Study of the ability to field emission from diamond-like carbon layers and carbon nanotubes

The aim of this work was to study the relationship between parameters of the electron field emission and the film deposition method. In this study two methods were applied: classical radio frequency plasma-assisted chemical vapor deposition (RF PACVD) to produce diamond-like carbon (DLC) layers and chemical vapor deposition (CVD) to produce carbon nanotubes (CNT). DLC layers were grown on n-type silicon substrates and CNT were grown on n-type and p-type silicon substrates.Atomic force microscopy (AFM) and Raman spectroscopy were used to investigate the physical and chemical parameters of DLC films after deposition process. The electrical parameters of capacitors with the DLC layer as an insulator were extracted from the capacitance-voltage (C-V) and current-voltage (I-V) characteristics. Measurements of the field emission were performed after characterization of the layer properties.     

Multiresistant Enterobacteriaceae with class 1 and class 2 integrons in a municipal wastewater treatment plant

In this study, 1832 strains of the family Enterobacteriaceae were isolated from different stages of a municipal wastewater treatment plant, of which 221 (12.1%) were intI-positive. Among them 61.5% originated from raw sewage, 12.7% from aeration tank and 25.8% from the final effluent. All of the intI-positive strains were multiresistant, i.e. resistant to at least three unrelated antimicrobials. Although there were no significant differences in resistance range, defined as the number of antimicrobial classes to which an isolate was resistant, between strains isolated from different stages of wastewater treatment, for five β-lactams the percentage of resistant isolates was the highest in final effluent, which may reflect a selective pressure the bacteria are exposed to, and the possible route of dissemination of β-lactam resistant strains to the corresponding river. The sizes of the variable part of integrons ranged from 0.18 to 3.0 kbp and contained up to four incorporated gene cassettes. Sequence analysis identified over 30 different gene cassettes, including 24 conferring resistance to antibiotics. The highest number of different gene cassettes was found in bacteria isolated from the final effluent. The gene cassettes were arranged in 26 different resistance cassette arrays; the most often were dfrA1-aadA1, aadA1, dfrA17-aadA5 and dfrA12-orfF-aadA2. Regarding the diversity of resistance genes and the number of multiresistant bacteria in the final effluent, we concluded that municipal sewage may serve as a reservoir of integron-embedded antibiotic resistance genes.     

Protective effect of fresh and processed Jalapeño and Serrano peppers against food lipid and human LDL cholesterol oxidation

The potential of fresh and processed Jalapeño and Serrano pepper extracts for the control of lipid oxidation in several systems was investigated. The assays used included β-carotene/linoleate model system, striped corn oil, ground pork meat and Cu(II)-induced oxidation of human low-density lipoprotein (LDL). The results showed that all extracts were effective in at least one system, although their potency varied. Extracts of smoked Jalapeño were particularly effective. The lipid-protective effect of the extracts was mainly due to the presence of phenolic compounds, but other phytochemicals, such as chlorophylls were also involved.     

Chromium determination in food by slurry sampling graphite furnace atomic absorption spectrometry using classical and permanent modifiers

A simple method, using permanent modifiers, has been developed for chromium (Cr) determination in food of plant origin by the slurry sampling graphite furnace atomic absorption spectrometry. In particular comparison of the action of Mg(NO₃)₂, iridium (Ir)/niobium (Nb) and iridium (Ir)/tungsten (W) was examined. Finally, for chromium determination in food, the mixture of 2 μg of Ir with 10 μg of Nb was used as permanent modifier. The analytical procedure was optimised carefully on the basis of the data from pyrolysis and atomisation temperature curves studies. The results obtained for four certified reference materials using external calibration with aqueous standards were in good agreement with the certified values. The precision and accuracy of Cr determination by the described method were also acceptable: the RSD were lower than 10% and recoveries for CRMs were in the range of 95-103%. The characteristic mass for chromium was determined to be 3.9 pg and the detection limit for the optimised procedure at the 0.75% (w/v) slurry concentration - 86.6 ng g⁻¹.     

Partial characterization of natural antioxidants in canola meal

Defatted canola meal was extracted with 95% (v/v) ethanol at 80 °C. The extract was fractionated on a Sephadex LH-20 column using methanol as eluate. Seven major fractions were isolated according to UV absorption, content of phenolics and sugars. Antioxidant activity of these fractions was evaluated in a β-carotenelinoleate model system. Fraction IV showed the best antioxidant effect by exhibiting the highest preventive activity against the bleaching of β-carotene. Further separation of this fraction on TLC indicated that it contains several compounds including phenolic acids and trihydroxy phenolic compounds such as flavones and flavonols.     

Application of various methods for determination of the color of cocoa beans roasted under variable process parameters

Cocoa beans of Forastero variety from Togo were subjected to roasting under either constant or variable process parameters. The variable process parameters were roasting air flow rate, temperature and relative humidity. The color of roasted cocoa beans was determined by pigment extraction under various conditions followed by either their spectrophotometric assays or CIE L*a*b measurements. Also the Maillard compounds index and total polyphenols content correlated with progress of the browning of beans were determined. It was found that an increase in the roasting air relative humidity stimulated formation of brown pigments, while elevated temperature caused worsening of color parameters of roasted cocoa beans. The most suitable method of color characterization of roasted cocoa beans was found to be pigments extraction combined with either separation of their fractions or CIE L*a*b measurements. These assays revealed that cocoa beans roasted under variable roasting air flow rate were characterized by improved color parameters. The relatively simple and inexpensive CIE L*a*b measurements ensured fast analysis of color parameters, while total polyphenols in roasted cocoa beans were quickly estimated by using F–C reagent. Furthermore, quantification of melanoid pigments in roasted cocoa beans can be based on determination of the index of nonenzymatic browning products content, which is relatively simple and inexpensive.     

Properties of sucrose-free chocolates enriched with viable lactic acid bacteria

Chocolate formulated with isomalt and enriched with lactic acid bacteria Streptococcus thermophilus MK-10 and Lactobacillus delbrueckii subsp. bulgaricus 151, added in the form of powdered yoghurt, prepared by spray-drying is a sucrose-free, low-calorie product with functional properties. The technique of the production of chocolate sweetened with isomalt and containing live cells of the aforementioned bacterial strains has been established. Physicochemical and sensory properties of this product as well as survival of cells during 6-months storage at 4 and 18 °C have been determined. The isomalt-containing yoghurt chocolates displayed satisfactory sensory attributes. Their calorific value and consistency (hardness) were similar to those of control sucrose-free chocolates. The total acidity of yoghurt and standard milk chocolates was also similar, whereas yoghurt-containing dark chocolates displayed higher acidity. The characteristics of yoghurt-containing chocolates were a relatively low solid substance content (96.82–96.91% w/w), low Casson viscosity and yield value for milk chocolate masses, and enhanced rheological parameters for dark chocolate masses compared with control sucrose-free chocolates. Because the total number of lactic acid bacteria after 6-months storage at 4 and 18 °C was high (approximately 10⁷ cfu/g), the sucrose-free yoghurt-containing chocolates can be regarded as functional foods.