Mechanism of MxOy nanoparticles/CNTs for catalytic carbonization of polyethylene and application to flame retardancy

Three kinds of metal oxide nanoparticles (Fe₃O₄, Co₃O₄, and Ni₂O₃) are produced on carbon nanotubes (CNTs). The synergistic effects rendered by the CNTs and metal oxide nanoparticles on carbonization of polyethylene (PE) are studied and applications to flame retardancy of PE are investigated systematically. The CNT‐Ni₂O₃ delivers the best performance and the mechanism pertaining to the enhanced flame retardancy is proposed and discussed. It is found that under the same conditions, the carbonization rate can be a factor to influence the flame retardancy performance. Among Fe, Co, and Ni, Ni has the fastest carbonation rate, which leads to the best flame retardancy performance. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017 , 134, 45233.     

Unsaturated ester resins

Vinyl ester resins (VERs) are often described as a cross between unsaturated polyester resins and epoxy resins. VERs offer an upgrade to epoxy resins, and they tend to be selected when chemical and temperature resistance is required. This research was aimed at developing the synthesis of unsaturated ester resins (UERs), which are similar to VERs. UERs were synthesized by the addition of dihydrodicyclopentadienyl hydrogen maleate to the terminal epoxy groups in low‐molecular‐weight bisphenol A/epichlorohydrin epoxy resins. The effect of urethanization of UERs on the properties of the crosslinked polymer was also investigated. As crosslinking monomers, styrene and glycol dimethacrylates were used. The following properties of cured UERs were determined: the heat deflection temperature, alkali resistance, and the mechanical strength. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 101: 2627–2631, 2006     

Coat of Arctic Fox (Alopex lagopus L.) of Different Genetic Groups in Micro- and Macroscopic Studies and in DSC Investigations

The objective of this research project was to compare in different genetic groups of arctic foxes the composition of the coat, hair length, and thickness as well as the medulla of four hair types but, primarily, to investigate the hair of the two layers of the coat hair (the underhair and the overcoat) using, for this purpose, the differential scanning calorimetry (DSC) method. Generally speaking, Finnish foxes were characterized by the most favorable indices of these traits. Different proportions of genes exerted a different impact on the level of these traits.     

Electrostrictive properties of ceramics obtained on the basis of ferroelectrk relaxors

We present the results for search of the best ceramic materials for electrostrictive transducers. We performed the following investigations: (1) investigation of different types of ferroelectric, antiferroelectric and non-polar complex oxides with perovskite (OPS) and tetragonal tungsten bronze (TBS) structures; (2) the investigations of the OPS with different degrees of the cations ordering; (3) the measurements of the electrostrictive coefficient Q, Curie-Weiss constant C_W, coefficient of linear thermal expansion λ, polarization P and dielectric permittivity ^σ_r; (4) the X-ray analysis of the structure. The electrostrictive deformation may be very high and the relative strain can be of the order 10^-3 in such materials.     

UNIQUENESS OF DISPLACEMENT-HEAT FLUX AND STRESS-TEMPERATURE PROBLEMS IN THERMOELASTICITY WITH ONE RELAXATION TIME

Two uniqueness theorems of linear thermoelasticity with one relaxation time corresponding to natural initial boundary value problems described in terms of two different pairs of thermoelastic variables: displacement-heat flux and stress-temperature are proved.     

Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products

This study investigated the influence of antioxidants of green tea aqueous extract (GTE) and green coffee aqueous extract (GCE) in concentrations of 0.25, 0.5 and 1 g·100 g^? 1 on the nutritional properties of fine yeast pastry fried products such as donuts. Yeast donuts were made according to the traditional processing technology. In fried donuts physical properties (water activity, pH, hardness and color with the use of instrumental methods) as well as sensory properties were established. Moreover, quality of fat extracted from donuts (composition of fatty acids and peroxide value), content of acrylamide, composition of polyphenols and antioxidant activity were analyzed. Obtained extracts of GTE and GCE contained 26 and 41% of polyphenols, respectively, and the degree of polyphenol degradation during production of donuts was less when the dilution in dough was greater. Both tests indicated that the highest antioxidant activity had donuts with the highest analyzed addition of extract, however depending on the applied test or GTE or GCE had better antioxidant properties. Fatty acid composition was the most beneficial when the addition of GTE and GCE was on a level of 0.25 and 0.5 g·100 g^? 1, respectively. In fried donuts relatively low amounts of acrylamide were obtained, amounting to 18–46 μg·kg^? 1. Only the lowest addition of GTE and the highest addition of GCE caused an increase of acrylamide content in donuts, while all other levels of added extracts caused a decrease in the content of formed acrylamide.     

Rigorous Numerical Approach to Isolation in Dynamical Systems on the Example of the Kuramoto-Sivashinsky Equation

This paper describes a method of rigorous verification of an isolating neighborhood based on computer assisted computations. As an application we study the Kuramoto-Sivashinsky equation. The result of the computer assisted proof was directly used in [9] to prove the existence of heteroclinic solutions of the Kuramoto-Sivashinsky equation.