Multiple Analysis in a Reactive Distillation Column for the Synthesis of tert‐Amyl Methyl Ether

tert‐Amyl methyl ether (TAME) is produced via reactive distillation. A simulation is set up and controlled on Aspen HYSYS v 8.0 for generating the highest purity of TAME. This simulation includes a plug‐flow reactor and a reactive distillation column. Emphasis was put on finding the optimal operating conditions of the reactive distillation column in order to get the maximum purity of TAME. The operational parameters were reflux ratio, number of reactive stages in the distillation column, and condenser pressure. The results indicated the optimal reflux ratio and condenser pressure which could be adapted to industrial scale.     

Processing and properties of sol gel derived alumina–carbon nano tube composites

High purity alumina–carbon nano tube (CNT) composites were prepared by an aqueous sol–gel processing route. CNTs were dispersed in alumina sol containing appropriate amount of MgO precursor. Aqueous slurry of alumina was seeded into the sol followed by gelation, drying and calcination at 1000 °C for 1 h. The calcined powder consisting of alumina-coated CNTs and alumina was milled, sieved, dried, pressed and pressureless sintered at 1400–1600 °C for 1 h in nitrogen atmosphere. Sintered samples were further isostatically hot pressed at 1300 °C and the properties were compared with the pressureless sintered samples. Phase formation was followed by XRD study, CNT retention was confirmed by Raman studies and the samples were further characterized for mechanical and microstructural properties.     

What about Privacy of My OSN Data?

In the arena of internet of things, everyone has the ability to share every aspect of their lives with other people. Social media is the most popular and effective medium to provide communication. Social media has gripped our lives in a dramatic way. Privacy of users data lying with the service providers needs to be preserved when published for the purpose of research as the release of sensitive personal information of an individual may pose security threats. This has become an important research area nowadays. To some extent, the concepts of anonymization that were earlier used to preserve privacy of relational microdata have been applied to preserve privacy of social networks data. Anonymizing social networks data is challenging as it is a complex structure with users connected to one another graphically and the most important is to preserve the structural properties of the graph depicting the social network relationships while applying such concepts. Recent studies based upon K-anonymity and L-diversity help to preserve privacy of online social networks data and subsequently identify attacks that arise while applying these techniques in different scenarios. K-anonymity equalizes the degree of the nodes to prevent the data from identity disclosure but it cannot preserve sensitive information and also cannot handle attacks arising due to background knowledge and homogeneity. To cope up with the drawbacks of K anonymity, L-diversity was introduced that protects the sensitive labels of the users. In this paper, a novel technique has been proposed which implements the combined features of K-anonymity and L-diversity. Our proposed approach has been validated using the data of real time social network–Twitter (most popular microblogging network). The performance of the proposed technique has been measured by the metrics, such as average path length, average change in sensitive labels, and remaining ratio of top influential users. It thus becomes evident from the results that the values of these parameters attained with the proposed technique for the anonymized graph has minimal variation to that of original structural graph. So, it is possible to retain the utility without compromising privacy while publishing social networks data. Further, the performance of the proposed technique has been discussed by calculating the information loss that addresses the concern of preserving privacy with the least variation of actual content viz info loss.     

Interdiffusion and Growth of the Phases in CoNi/Mo and CoNi/W Systems

Deleterious topological-closed-packed (tcp) phases grow in the interdiffusion zone in turbine blades mainly because of the addition of refractory elements such as Mo and W in the Ni- and Co-based superalloys. CoNi/Mo and CoNi/W diffusion couples are prepared to understand the growth mechanism of the phases in the interdiffusion zone. Instead of determining the main and cross-interdiffusion coefficients following the conventional method, we preferred to determine the average effective interdiffusion coefficients of two elements after fixing the composition of one element more or less the same in the interdiffusion zone. These parameters can be directly related to the growth kinetics of the phases and shed light on the atomic mechanism of diffusion. In both systems, the diffusion rate of elements and the phase layer thickness increased because of the addition of Ni in the solid solution phase, probably because of an increase in driving force. On the other hand, the growth rate of the μ phase and the diffusion coefficient of the species decreased because of the addition of Ni. This indicates the change in defect concentration, which assists diffusion. Further, we revisited the previously published Co-Ni-Mo and Co-Ni-W ternary phase diagrams and compared them with the composition range of the phases developed in the interdiffusion zone. Different composition ranges of the tcp phases are found, and corrected phase diagrams are shown. The outcome of this study will help to optimize the concentration of elements in superalloys to control the growth of the tcp phases.     

Integral kinetic model for studying quercetin degradation and oxidation as affected by cholesterol during heating

The degradation and oxidation of quercetin, as affected by cholesterol during heating at 150 °C, was kinetically studied using non-linear regression models. Both TLC and HPLC were used to monitor the changes of quercetin, cholesterol and cholesterol oxidation products (COPs) during heating. The formation of COPs, including triol, 7-keto, 7α-OH and 7β-OH, was completely inhibited during the initial 30 minute heating period in the presence of 0.02% quercetin, accompanied by reduction in cholesterol peroxidation and degradation. However, the quercetin degradation or oxidation proceeded fast, with the rate constants (h(-1)) in the presence of nitrogen, oxygen and the combination of oxygen and cholesterol being 0.253, 0.868 and 7.17, respectively. When cholesterol and quercetin were heated together, the rate constants (h(-1)) of cholesterol peroxidation, epoxidation and degradation were 1.8 × 10(-4), 0.016 and 0.19, respectively. The correlation coefficients (r(2)) for all the oxidative and degradation reactions ranged from 0.82-0.99. The kinetic models developed in this study may be used to predict the degradation and oxidation of quercetin as affected by cholesterol during heating.     

Polarization-rich continuous wave direct imaging: modeling and visualization

We report a study and comparison of continuous-wave, optical polarization difference imaging (PDI) and polarization modulation imaging (PMI) for imaging through scattering media. The problem is cast in the framework of a theoretical estimation, and the comparison is based on three visualization parameters, namely, the magnitude, the degree, and the orientation of the polarization. We show that PDI is superior in estimating the first two parameters in active imaging under specific conditions, while the PMI is suitable for passive imaging and is the only way to estimate polarization orientation. We also propose new schemes for rendering polarization information as a color image and for applying the newly introduced polarization-orientation imaging for segmentation. Simulation and experimental results verify the theoretical conclusions.     

Assessing the cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under different food-handling scenarios

Cross contamination of foodborne pathogens from raw meats to ready-to-eat foods has caused a number of foodborne outbreaks. The cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under various food-handling scenarios were determined. The following scenarios were tested: in scenario 1, cutting board and knife used to cut chicken (10⁶ CFU/g) were also used for cutting lettuce, without washing; in scenario 2, cutting board and knife were washed with water separately after cutting chicken, and subsequently used for cutting lettuce; and in scenario 3, cutting board and knife were thoroughly washed with soap and hot water after cutting chicken, and before cutting lettuce. In each scenario, cutting board, knife, chicken and lettuce were sampled for population of S. enterica. For scenario 1, both before and after cutting lettuce, the cutting board and knife each had about 2 logs CFU/cm² of S. enterica, respectively. The cut lettuce had about 3 logs CFU/g of S. enterica. In scenario 2, fewer organisms (0.5–2.4 logs CFU/g or cm²) were transferred. The transfer rates in both scenarios ranged from 0.02 to 75%. However, in scenario 3, <1 log CFU/g or cm² organisms were detected on lettuce, cutting board or knife, after washing and cutting lettuce. This shows that the FDA recommended practice for cleaning cutting boards is effective in removing S. enterica and preventing cross contamination.     

Lack of formation of heterocyclic amines in fumes from frying French fries

The formation of heterocyclic amines (HAs) in the fumes from frying French fries in soybean oil or lard was studied. A high-pressure liquid chromatography method was used to determine the various HAs in fumes. Results showed that the yields of fumes produced from soybean oil when heated alone for 2 or 4 h were higher than from lard; however, a reversed trend was found when frying French fries in soybean oil and lard. Most fumes from soybean oil and lard while frying French fries were adsorbed onto the condensation apparatus, while the other portions were adsorbed onto the wool and glass beads, which were incorporated in our experimental design for collecting the fumes. The fumes from soybean oil when heated alone were found to contain three HAs, namely, 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx), 2-amino-3-methylimidazo[4,5-f ]quinoline (IQ), and 1-methyl-9H-pyrido[4,3-b ]indole (Harman), whereas two more HAs, 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) and 3-amino-1,4-dimethyl-5H-pyrido[4,3-b ]indole (Trp-P-1), were generated in lard. Lard was more susceptible to the formation of HAs than soybean oil when both were heated alone. No HAs were detected in the fumes from French fries fried in soybean oil and lard.     

Multifold stiffness and fracture toughness enhancement in W-doped VO2 microcrystals

Vanadium dioxide is popular for the metal-insulator phase transition at 68°C. Chemical doping is one of the effective ways adopted to tune the phase transition temperature, where tungsten is known to reduce the transition temperature of VO₂. This work investigates the effect of tungsten doping on the mechanical properties of VO₂ microcrystals and their polymer composites. Doping of VO₂ with W shows a systematic reduction in phase transition temperature up to 33°C for 4 wt% W-doped VO₂. For 3 wt% W-doped VO₂, the elastic modulus values enhance by 50%. The fracture toughness of 3 wt% W-doped VO₂ shows an enhancement of fourfold compared to the undoped VO₂. The dynamic compressive strength of 3 wt% W-doped VO₂–UHMWPE polymer composite at room temperature is found to be 7% higher than the undoped VO₂—composite.