Radiation measurements around X-ray cabinet systems

Security personnel who operate X-ray units for the control of hand luggage and personal items at airports are generally not under dosimetric surveillance. A significant increase in the number of inspected items per passenger, due to rigorous air traffic security measures, raises a question of extended exposure of these workers to scattered X-ray radiation. A new approach to investigating directions of breaches of scattered X-ray radiation in the area near to an X-ray cabinet system, which is based on using active electronic dosemeters is presented. Influence of the increase in the number of inspected items in time on the dose rate is described. Time-dependent dose rates have showed a very good correlation with passengers undergoing security control prior to boarding an airplane. Measurements confirmed that an increase in the dose rate, coinciding with rush hours, was caused by scattered radiation passing through incompletely closed lead curtains. It is found that the doses at the entrance to the inspection tunnel are 50% higher than those at the exit, which is a consequence of inherent operational characteristics of X-ray cabinet systems.     

In Vivo Performance and Structural Relaxation of Biodegradable Bone Implants Made from Mg?Zn?Ca Bulk Metallic Glasses

A study of Mg‐based bulk metallic glasses (BMGs) as biodegradable bone implants is presented. The implantation site can affect performance, so the BMGs were evaluated in vivo in rat femurs using µ‐CT scans at various times for more than 90 days. Estimates of H₂ evolution correlate well with previous in vitro studies and bone–implant contact is similar to that for Ti pins. One potential drawback of Mg‐based BMGs in this application is embrittlement due to structural relaxation. Here, relaxation at 20 and 37 °C is examined, and an increase in the characteristic relaxation time, from 10 to 30 days at 20 °C, is observed as Zn increases from 29 to 32 at.%, correlating with dramatically reduced hydrogen evolution.     

Potassium Chloride‐Based Salt Substitutes: A Critical Review with a Focus on the Patent Literature

High dietary sodium intake (DSI) represents a major health‐related public issue in most countries all over the world. Such a diet can lead to increased risk of hypertension and related cardiovascular diseases. This situation has resulted in important public policies for various salt reduction strategies. One of these is based on the use of salt substitutes or salts with reduced sodium content. Among several options, potassium chloride (KCl) has proved to be a key nutritional ingredient for this purpose. It provides similar properties like common salt (NaCl), but with several unwanted side effects, of which the most important have relatively offensive side tastes: bitter, acrid, and metallic. To successfully formulate KCl‐based salt substitutes, numerous taste‐improving agents and formulation concepts have been used. The field of salt substitutes is mainly described in the patent literature. Since patents are both scientific and legal documents, careful and critical consideration is required when using them as a source of scientific information. This review brings a deep insight into the area of KCl‐based salt substitutes with a focus on the patent literature through the eyes of food science and technology. The most important classes of taste‐improving agents that have been employed in numerous formulation concepts of KCl‐based salt substitutes are nutritionally acceptable mineral salts; food acids, amino acids, and their nutritionally acceptable salts; simple carbohydrates and sugar substitutes; food polymers; umami ingredients; spices, vegetables, and flavors; miscellaneous taste improvers; as well as a plethora of their specific combinations. A critical review of the respective patent literature is given.     

Aqueous Surfactant Two‐Phase Systems for the Continuous Countercurrent Cloud Point Extraction

Aqueous nonionic surfactant solutions split into two phases if the temperature is increased beyond a certain temperature, the so‐called cloud point temperature. Presently many different types of nonionic surfactants are produced commercially, out of these numerous have been considered as potential solvent for the cloud point extraction. In this work the crucial thermophysical properties of nonionic surfactants are investigated to determine the potential of surfactant systems for extraction processes. Phase equilibria of the binary system Triton X‐114/water and the ternary system Triton X‐114/water/phenol were measured. Based on these data the cloud point extraction was implemented in a continuous stirred extraction column. It was found, that increasing temperature within the column reduces the loss of surfactant and leads to an increasing enrichment factor. This work demonstrates that surfactant/water systems represent a suitable alternative to conventional solvents and can effectively be processed in continuous extraction columns.     

基于主观评价的非织造布质量客观评价方法——QualiVlies

非织造布在世界范围内广泛生产.全球标准是非织造布生产的一个竞争因素.目前,非织造布在市场中的优势不仅是价格便宜,而且质量优良.因此,为了保持非织造布的市场,有必要提高非织造布质量.在线检测系统可检测破洞、薄区、厚区等疵点,但影响非织造布质量的不仅仅是疵点,还取决于其光学均匀性.尤其对于面密度较小(如15 g/m2)的非织造布,明显的不规则纤维分布会影响顾客的主观评价.阐述了一种代表主观评价的客观图像分析方法.     

Controlling electrical percolation in multicomponent carbon nanotube dispersions

Carbon nanotube reinforced polymeric composites can have favourable electrical properties, which make them useful for applications such as flat-panel displays and photovoltaic devices. However, using aqueous dispersions to fabricate composites with specific physical properties requires that the processing of the nanotube dispersion be understood and controlled while in the liquid phase. Here, using a combination of experiment and theory, we study the electrical percolation of carbon nanotubes introduced into a polymer matrix, and show that the percolation threshold can be substantially lowered by adding small quantities of a conductive polymer latex. Mixing colloidal particles of different sizes and shapes (in this case, spherical latex particles and rod-like nanotubes) introduces competing length scales that can strongly influence the formation of the system-spanning networks that are needed to produce electrically conductive composites. Interplay between the different species in the dispersions leads to synergetic or antagonistic percolation, depending on the ease of charge transport between the various conductive components.     

Molecular insights into human taste perception and umami tastants: A review

Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells carry various G protein-coupled receptors that can detect sweet, bitter, or umami tastants, while type III cells detect sour, and likely salty stimuli. Upon ligand binding, receptor-linked intracellular heterotrimeric G proteins initiate a cascade of downstream events which activate the afferent nerve fibers for taste perception in the brain. The taste of amino acids depends on the hydrophobicity, size, charge, isoelectric point, chirality of the alpha carbon, and the functional groups on their side chains. The principal umami ingredient monosodium l -glutamate, broadly known as MSG, loses umami taste upon acetylation, esterification, or methylation, but is able to form flat configurations that bind well to the umami taste receptor. Ribonucleotides such as guanosine monophosphate and inosine monophosphate strongly enhance umami taste when l -glutamate is present. Ribonucleotides bind to the outer section of the venus flytrap domain of the receptor dimer and stabilize the closed conformation. Concentrations of glutamate, aspartate, arginate, and other compounds in food products may enhance saltiness and overall flavor. Umami ingredients may help to reduce the consumption of salts and fats in the general population and increase food consumption in the elderly.