Chemical bonding structure of TiO2 thin films grown on n-type Si

Titanium dioxide thin films were obtained by RF magnetron sputtering system with different Ar and O atmospheres. Chemical bonding structures of the thin films were investigated using the Fourier transform infrared spectroscopy (FTIR) in the range of 400-7500 cm^− 1 for as-deposited and conventionally thermal annealed films at different temperature in air. These structural characterizations of the films were carried out by describing the low-frequency fluctuations of the FTIR spectra using the noninvasive (i.e. error controllable) procedure of the optimal linear smoothing. This approach is based on the criterion of the minimal relative error in selection of the proper smoothing window. It allows the receiving an optimal separation of a possible trend from the high-frequency fluctuations, defined as a random sequence of the relative fluctuations possessing zero trends. Thus, the noise can be read and extra information about the structures was then obtained by comparing with the experimental results. In the film annealed at 900 °C, the rutile phase was the dominant crystalline phase as revealed by infrared spectroscopy. At the annealing temperatures lower than 900 °C, both the anatase and the rutile phases were coexisting. In addition, symmetric and asymmetric Si-O-Si vibrations modes were observed at around 1000 cm^− 1 and 800 cm^− 1, respectively. These peaks suggest that a thin SiO₂ film was formed at the TiO₂/Si interface during the growth and the annealing of the TiO₂ films. It was also observed that the reactivity between TiO₂ film and Si substrate is increased with the increasing annealing temperature.     

Morphology,biodegradability, mechanical,and thermal properties of nanocomposite films based on PLA and plasticized PLA

In this study, melt intercalation method is applied to prepare poly(lactic acid) (PLA) and poly(ethylene glycol) (PEG)‐plasticized PLA nanocomposite films including 0, 3, and 5% organoclay (Cloisite 30B) using a laboratory scale compounder, which is connected to a microcast film device. To evaluate the nanomorphology and the dispersion state of the clays, X‐ray diffraction (XRD) and transmission electron microscopy (TEM) are conducted. Tensile tests are performed to characterize the mechanical behavior of the films. Biodegradation rate is determined by degradation tests in composting medium. Differential scanning calorimeter (DSC) is applied to observe the thermal behavior of the films. XRD and TEM show that the exfoliation predominantly occurrs in plasticized PLA nanocomposites, whereas unexfoliated agglomerates together with exfoliated clays are observed in the nonplasticized PLA. Tensile tests indicate that the addition of 3% clay to the neat‐PLA does not affect the strength; however, it enhances the modulus of the nanocomposites in comparison to neat‐PLA. Incorporation of 3% clay to the plasticized PLA improves the modulus with respect to PLA/PEG; on the other hand, the strain at break value is lowered ～ 40%. The increase in the rate of biodegradation in composting medium is found as in the order of PLA > PLA/PEG > 3% Clay/PLA/PEG > 5% Clay/PLA/PEG > 3% Clay/PLA. DSC analysis shows that the addition of 3% clay to the neat PLA results in an increase in T_g. The addition of 20% PEG as a plasticizer to the neat‐PLA decreases T_g about 30°C, however incorporation of clays increases T_g by 4°C for the plasticized PLA. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009     

Ozonation of Two Commercially Important Biocidal Finishing Agents

Ozonation of 2 commercially important textile biocidal finishing agents (called BI and BII herein) in aqueous solution was studied in a semi-batch bubble column reactor at different ozone feed rates (500, 750, and 900 mg/h) and pH (pH=7 and 12). Ozonation efficiency and kinetics were assessed in terms of COD, TOC and UV absorbance at 280 nm (UV₂₈₀) and 254 nm (UV₂₅₄), representing the aromaticity and unsaturated moieties of the studied textile biocides, respectively. Due to its chlorinated aromatic content, the fate of Adsorbable Organic Halogens (AOX) of BI was also followed during the ozonation experiments. At alkaline pH, appreciably higher COD and TOC removals were achieved, speaking for a free radical (^?OH) dominated degradation pathway for both tested biocides. AOX, UV₂₈₀ and TOC abatement rates obtained for BI ozonation at optimized reaction conditions indicated that the degradation of BI followed a sequential path of dechlorination, dearomatization, oxidation and mineralization, respectively.     

Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region

Comlek peyniri is a typical artisanal cheese in Central Anatolia. This type of cheese was made by using the indigenous lactic acid bacteria (LAB) flora of cow or ewes' milk. Majority of the samples were taken from fresh cheese because the aim was to isolate homofermentative LAB. Initially 661 microbial isolates were obtained from 17 cheese samples. Only 107 were found to be homofermentative LAB. These isolates were selected and identified by using both phenotypic and molecular methods. Phenotypic identification included curd formation from skim milk, catalase test, Gram staining and light microscopy, growth at different temperatures and salt concentrations, arginine hydrolysis, gas production from glucose, and carbohydrate fermentation. Molecular identification was based on the polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) of the 16S rRNA gene-ITS (internally transcribed spacer) region. By combining the phenotypic and molecular identification results, isolates belonging to each of the following genera were determined at species or subspecies level: 54 Lactococcus lactis subsp. lactis, 21 Enterococcus faecium, 3 Ec. faecalis, 2 Ec. durans, 10 Ec. sp., 15 Lactobacillus paracasei subsp. paracasei, and 2 Lb. casei strains. Technological characterisation was also performed by culturing each of the strains in UHT skim milk, and by monitoring pH change and lactic acid production at certain time intervals through the 24 h incubation. Results of the technological characterisation indicated that 33% of the isolates (35 strains) were capable of lowering the pH of UHT milk below 5.3 after 6 h incubation at 30 degrees C. Thirty four of these strains were Lc. lactis subsp. lactis, and only one was an Ec. faecium strain.     

Characterization of Mg doped ZnO nanocrystallites prepared via electrospinning

Undoped and Mg doped ZnO nanofibers with different doping concentrations were successfully synthesized using the electrospinning technique. The nanofiber structures were calcined at 300 °C, 400 °C, 500 °C, and 600 °C respectively. It was observed that the nanofibers turned into a nanoparticular structure at the calcining temperature of 400 °C. The nanoceramic mats were characterized by the Fourier transform infrared-attenuated total reflectance spectroscopy and by the scanning electron microscopy. The electronic band transitions of as-deposited and calcined films were identified by the evaluation of the photoluminescence measurements at room temperature. It was observed that the exitonic transition energy of the ZnO nanostructure blue-shifted to a high energy value with an increasing Mg doping ratio. In order to estimate the decomposition temperature of the nanofibers turning into a nanoparticular structure, the nanofiber structure was calcined at temperatures between 300 °C and 400 °C, the temperature ramp being 20 °C. The evaluation of the emission spectra of the calcined structures show that the decomposition of electrospun nanofibers started at 320 °C. In addition, band gap energies of the samples were determined by the transmittance measurement of the samples and by the UV–VIS spectrophotometer at the room temperature.     

超越20世纪

<正>在20世纪的土耳其建筑史中,我们见证了它在阐释和表现一种"现代"身份时,为回应东/西方二元性所作的无数次尝试。建筑师们和学者们在这些尝试中摇摆不定,一头是要"提升"他们的西方身份,另一头是要创造一种"真实的"安那托利亚/土耳其的现代。前者把现代性理解为一个适合每个人的国际化情境;而后者则认为需要根据特定的国家情况来融入和吸收现代性。在21世纪,这些态度都不再重要了:身份问题不再     

Evaluation of antioxidant and antimicrobial potential of strawberry tree (<Emphasis Type="Italic">Arbutus Unedo</Emphasis> L.) leaf

In present study, antioxidant and antimicrobial activities of strawberry tree (Arbutus unedo L.) leaves were investigated. Antioxidant activity was determined by methods of DPPH scavenging, β-carotene bleaching, reducing power, metal chelating, superoxide anion scavenging, and hydrogen peroxide scavenging activity. Total phenolic content were determined to be 197.16±1.43 mg GAE/g extract in aqueous extract. The EC₅₀ value of methanolic extracts was found to be 0.423 mg/mL. The extracts of leaves showed nearly 1/4 metal chelating capacity of standard EDTA, high reducing power, superoxide anion scavenging, and hydrogen peroxide scavenging activities. While the strawberry tree leaves exhibited antibacterial activity against Staphylococcus aureus, there was no inhibitory effect against Escherichia coli and Salmonella enteritidis. The strawberry tree leaves exhibited antifungal effect against 2 aflatoxigenic molds namely Aspergillus parasiticus NRRL 2999 and NRRL 465. These results suggest that the strawberry tree leaves may be used as an antioxidant source for pharmaceutical application, nutraceutical and functional food industries.     

Antioxidant Potential of Different Dill (Anethum Graveolens L.) Leaf Extracts

Dill (Anethum graveolens L.) have been extensively used in salads, soups, and pickles for its aromatic odor and flavor. Recently, interest in plant-derived food additives has grown. In this study, the possible antioxidant properties of water, ethanol, and acetone extracts of dill leaves were investigated. In order to evaluate antioxidant activities of all extracts, different antioxidant tests were used, such as total antioxidant activity by ferric thiocyanate method, reducing power, DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging, hydrogen peroxide scavenging, and ferrous ions chelating activities. The content of phenolic compounds was also determined to be the gallic acid equivalent. Among the three extracts, the water extract of dill leaf showed the most potent antioxidative capacity in each assay, showing 79.66% (at 1 mg/mL) in the DPPH^? radical scavenging activity, 63% (at 800 μg/mL) in the metal chelating effect, 60% (at 400 μg/mL) in the H₂O₂ scavenging activity, and 0.61 absorbance (at 1 mg/mL) in the reducing power.     

Robust Image Transmission Over Wireless Sensor Networks

Robust image and video communications have become more imperative due to the ubiquitous proliferation of multimedia applications over wireless sensor networks. In this work, the transmission distortions on the image data induced by both channel and instant node failures for Wireless Sensor Networks (WSN) are considered. The effect of two techniques and their integration with multipath transmission are investigated to compensate the multimedia distortions at the expense of incurring additional energy consumption and/or wasting bandwidth resources. First technique is watermarking based error concealment utilizing discrete wavelet transform for embedding downsized replicas of original image into itself. The other is conventional Reed–Solomon (RS) coding utilizing additional information bits to correct bit/symbol errors. Performance results obtained from extensive simulations utilizing a communication and energy model applicable to WSN show that error concealment (EC) integrated schemes, especially EC with multipath fusion (ECMF), are more promising to compensate losses than RS-coding-integrated and pure multipath transmission techniques in WSN.     

Chemical, microbiological and sensory changes associated with fish sauce processing

The production of sardine fermented fish sauce was replicated in the laboratory in order to study the chemical, microbiological and sensory changes associated with the process. Fish sauce were produced by incubating mixtures of sardine (Sardina pilchardus) at different concentrations of sodium chloride and glucose at 37 °C for 57 days. Changes in chemical composition (moisture, protein, fat contents), pH, total volatile basic nitrogen (TVB-N, mg N/100 g fish flesh), trimethylamine (TMA-N, mg/100 g fish flesh), thiobarbituric acid (TBA, mg malonaldehyde/kg fish flesh), water activity (aw), color measurement, total viable count, lactic acid bacteria count, yeast and moulds counts and sensory analyses were observed. The fish sauces with spices were determined lower bacteria counts than fish sauces without spices. The addition of glucose to the fish sauces caused a significant increasing in the bacterial counts. Staphylococcus aureus and yeast-mould counts were not detected during fermentation period. The use of spices in fermentation of sardine enhanced good color, aroma and taste.