The effect of plasma treatment on flexible self-standing supercapacitors composed by carbon nanotubes and multilayer graphene composites

Journal of Materials Science - Flexible self-standing supercapacitor devices (FSSS) have attracted great attention in several areas due to their potential use in a wide range of applications, such...     

Managing uncertainty in software projects

Although it is impossible to predict problems that will occur in software projects, project managers can employ strategies that imbue their projects with greater resilience. Throughout a software project, a series of practices can be established to manage uncertainties. This paper proposes an approach to managing uncertainty in software projects. The approach seems to improve project performance and success. This work is based on the principles of evidence-based software engineering. We conduct an exploratory literature search and a systematic literature review. In addition, we carry out action research in a software development project. Semi-structured interviews were conducted to evaluate and improve this approach. Finally, we held a focus group to evaluate the final proposed approach. The exploratory review helped to characterise the difference between risk and uncertainty. The systematic literature review revealed five methods and 18 practices for reducing uncertainties. The action research applied some of these techniques and investigated whether they contributed to a better uncertainty management. In the semi-structured interviews, practical points of view were added to the approach. This work defines an approach to uncertainty management and describes strategies that allow team members to explicitly formalise and manage uncertainty in software projects.     

Effect of a new fermented soy milk product on serum lipid levels in normocholesterolemic adult men

This study was undertaken to verify the effect of a daily intake of a new fermented soy milk produced with Enterococcus faecium and Lactobacillus jugurti on the serum lipid levels in normocholesterolemic middle-aged men. The study was randomized, double-blind and placebo-controlled and was performed for a period of 6 weeks. Forty-four normocholesterolemic healthy, male volunteers, aged 40-55 years old were randomly separated in two groups: The F-group received 200 ml of the fermented product daily and the P-group received 200 ml of placebo (chemically fermented). The blood samples were drawn initially and after 3 and 6 weeks and serum values for total cholesterol, HDL-cholesterol and triglyceride were determined. The LDL-cholesterol value was estimated. No significant changes in the fermented group (F) were observed for total cholesterol, LDL-cholesterol or triglyceride levels, while the HDL-cholesterol level was significantly higher (p < or = 0.05) after 6 weeks. The total cholesterol and LDL-cholesterol levels were significantly higher (p < or = 0.05) in the placebo group (P), but no changes were found for the HDL-cholesterol and triglyceride levels during the experimental period. In conclusion, the intake of 200 ml/day of the fermented soy milk, produced with E. faecium and L. jugurti, for 6 weeks, did not affect the serum total cholesterol and LDL-cholesterol, and led an increase of 10% in the HDL-cholesterol level.     

Coal beneficiation of Candiota mine by dry jigging

The objective of this work is to test dry jigging, operated with air, to eliminate pyrite nodules and liberated clays from Candiota coal. Candiota mine is the biggest Brazilian Coal deposit, which is beneficiated for fueling a thermoelectric plant. This coal presents a high degree of liberated pyrite in a wide range of densities. Hence, gravity separation of pyrite appears apparently obvious. However, any wet treatment results difficult due to the high porosity of the material as a consequence of its low rank. For that reason, dry jigging was proved instead with encouraging results. Samples from the upper layer of the seam, which had around 1.8% sulfur and about 51% ash, appeared after jigging with about 0.7% sulfur and near 47% ash. After these results, pilot jigs are planned to install at the plant.     

Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration

BACKGROUND: There is a considerable loss of volatile compounds during the thermal concentration of cashew apple juice, damaging product quality, and as yet there is little research on the subject. Thus the purpose of this research was to identify the aroma volatiles evaporated off from cashew apple juice and recovered in the water phase during concentration of this beverage in an industrial plant. Water phase volatiles were extracted using dichloromethane, concentrated under a nitrogen flow, separated by gas chromatography (GC) and identified by GC‐mass spectrometry. In order to determine the contribution of each volatile to the cashew aroma, five trained judges evaluated the GC effluents using the Osme GC‐olfactometry technique. RESULTS: 71 volatiles were identified; of these, 47 were odour active. Alcohols were preferentially recovered in the cashew water phase, notably heptanol, trans ‐3‐hexen‐1‐ol and 3‐methyl‐1‐butanol, representing 42% of the total chromatogram area and imparting green grass and fruity aroma notes to the water phase. Esters represented 21% of the total chromatogram area, especially ethyl 2‐hydroxyhexanoate, ethyl trans ‐2‐butenoate and ethyl 2‐methylbutanoate, and were responsible for the fruity/cashew‐like aroma of the water phase. On the other hand, 3‐methylbutanoic and 2‐methylbutanoic acids were the volatiles that presented the greatest odour impact in the GC effluents of the water phase. CONCLUSION: Overall, the results of the present study strongly indicated that further concentration of the esters recovered in the water phase, either by partial distillation or by alternative technologies such as pervaporation, could generate a higher‐quality natural cashew apple essence. Copyright © 2011 Society of Chemical Industry     

Fatigue and quasi-static analysis of a new type of surface preparation used for the CFRP repair of steel offshore structures

ABSTRACT

In recent years, there has been an increasing interest in repairing offshore steel structures by using adhesively joined carbon fiber reinforced polymers (CFRP). For such procedure, surface preparation plays a vital role to maintain the integrity of the joint and to ensure proper load transfer. The primary surface preparation used by the oil and gas industry is the grit blasting due to its known quality. However, the logistic required is a major drawback limiting the use of adhesively joined repairs. Other surface preparation procedures available are unable to promote proper treatment. In this paper, an alternative surface preparation methodology employing a portable machine that uses rotation and impact to treat the steel surface was evaluated by quasi-static and fatigue tests of CFRP/steel adhesively bonded using the double-lap joints. The joints were prepared using non-corroded and severely corroded steel surfaces treated by grit blasting or rotating impact machine. The corroded plate was used to evaluate the efficiency of the rotating impact machine in removing deeply penetrating oxides. Test results showed that the performance of the machine was comparable to grit blasting even for the severely corroded surface with deep pitting. Corrosion in the metallic substrate impaired the quasi-static and fatigue properties.     

Thermal Degradation Kinetics of Carotenoids in Palm Oil

In the present work, a detailed study is performed for carotene thermal degradation in palm oil at four temperatures ranging from 170 to 230 °C. The heating process was carried out with injection of nitrogen, and the samples were collected every 20 min during a total heating period of 140 min. HPLC analysis was conducted to monitor the carotenoids and tocols variations over the heating time at each temperature. The experimental data were then compared to literature data concerning carotenoids thermal degradation. The thermal degradation kinetics of carotenoids in palm oil followed an order superior to 1. The dependence of constant rates with temperature obeyed the Arrhenius relationship. The activation energy for the carotenoids thermal degradation in palm oil was found to be 109.4 kJ/mol.