Thermally induced chemical evolution in polyimide films investigated by X‐ray photoelectron spectroscopy

Thermally modified polyimide films based on 1,4‐Phenylene diamine (p‐PDA) and 3,3′,4,4′ – Benzophenone tetracarboxylic dianhydride (BTDA) were prepared and their chemical structure transformation after thermal treatment at 350 °C–500 °C was investigated. X‐ray diffraction results revealed an increase in the polymer chain order for all treated PI samples as a consequence of the thermal treatment and chain interaction. TGA analysis showed that the heat treatment promoted different thermal degradation profiles. Electron spin resonance evidenced a large population of free radicals as a result of homogeneous bond cleavage when the thermal treatment was performed at 500 °C. X‐ray photoelectron spectroscopy analysis indicated that the chemical structure transformation not only occurs on the outer surface but also in the sub‐surface layer. These results show that controlled fast thermal treatment can produce materials with specific characteristics and may serve as a general strategy for changing both structural and chemical properties of the polymers. POLYM. ENG. SCI., 58:943–951, 2018. © 2017 Society of Plastics Engineers     

Transient Receptor Potential (TRP) Channels in Tumor Vascularization

Tumor diseases are unfortunately quick spreading, even though numerous studies are under way to improve early diagnosis and targeted treatments that take into account both the different characteristics associated with the various tumor types and the conditions of individual patients. In recent years, studies have focused on the role of ion channels in tumor development, as these proteins are involved in several cellular processes relevant to neoplastic transformation. Among all ion channels, many studies have focused on the superfamily of Transient Receptor Potential (TRP) channels, which are non-selective cation channels mediating extracellular Ca²⁺ influx. In this review, we examined the role of different endothelial TRP channel isoforms in tumor vessel formation, a process that is essential in tumor growth and metastasis.     

Morphogenetic approach to system identification

In this paper, we propose a novel approach to system identification based on morphogenetic theory (MT). Given a context H defined by a set of M objects, each described by a set of N attributes, and a vector X of desired outputs for each object, MT combines notions from formal concept analysis and tensor calculus so as to generate a morphogenetic system (MS). The MS is defined by a set of weights s¹, …, s^N, one for each attribute. Given H and X, weights are computed so as to generate the projection Y of X on the space of the attributes with the minimum distance between Y and X. An MS can be represented as a neuron, morphogenetic neuron, with a number of synapses equal to the number of attributes and synaptic weights equal to s¹, …, s^N. Unlike traditional neural network paradigm, which adopts an iterative process to determine synaptic weights, in MT, weights are computed at once. We introduce a method to generate a morphogenetic neural network (MNN) for identification problems. The method is based on extending appropriately and iteratively the attribute space so as to reduce the error between desired output and computed output. By using four well‐known datasets, we show that an MNN can identify an unknown system with a precision comparable with classical multilayer perceptron with complexity similar to the MNN but reducing drastically the time needed to generate the neural network. Furthermore, the structure of the MNN is generated automatically by the method and does not require a trial‐and‐error approach often applied in classical neural networks. © 2009 Wiley Periodicals, Inc.     

Environmental and Ontogenetic Control of Accumulation of Brachycerine, a Bioactive Indole Alkaloid from Psychotria brachyceras

Brachycerine is a monoterpenoid indole alkaloid accumulated in Psychotria brachyceras plants (Rubiaceae). To better understand the accumulation patterns of this alkaloid, we investigated its content in different plant organs from field-grown trees, throughout the seasons, during seedling development, and in response to potential biotic factors regulating its biosynthesis. Quantification by RP-HPLC showed that aerial vegetative organs (green stems, young and old leaves) yielded similar amounts of brachycerine [0.1-0.2% dry weight (DW)]. Brachycerine was not detected in roots. In reproductive structures, the highest brachycerine amounts (0.3% DW) were found in inflorescences. Alkaloid concentration decreased in mature fruits (0.045% DW). The lowest concentration in reproductive organs was observed in quiescent seeds (0.004% DW). Apparently, brachycerine content dropped during radicle emission in germinating seeds. During seedling development, an increase in leaf content from 0.02 to 0.1% DW was observed between the stages of 2 and 14 leaves, respectively. Salicylic acid did not affect brachycerine content. A doubling of alkaloid content was observed in wounded plants, and a threefold induction occurred with jasmonic acid treatment, suggesting that brachycerine biosynthesis is regulated by jasmonate production.     

Invited review: Microbial evolution in raw-milk,long-ripened cheeses produced using undefined natural whey starters

The robustness of the starter culture during cheese fermentation is enhanced by the presence of a rich consortium of microbes. Natural starters are consortia of microbes undoubtedly richer than selected starters. Among natural starters, natural whey starters (NWS) are the most common cultures currently used to produce different varieties of cheeses. Undefined NWS are typically used for Italian cooked, long-ripened, extra-hard, raw milk cheeses, such as Parmigiano Reggiano and Grana Padano. Together with raw milk microbiota, NWS are responsible for most cheese characteristics. The microbial ecology of these 2 cheese varieties is based on a complex interaction among starter lactic acid bacteria (SLAB) and nonstarter lactic acid bacteria (NSLAB), which are characterized by their different abilities to grow in a changing substrate. This review aims to summarize the latest findings on Parmigiano Reggiano and Grana Padano to better understand the dynamics of SLAB, which mainly arise from NWS, and NSLAB, which mainly arise from raw milk, and their possible role in determining the characteristics of these cheeses. The review is presented in 4 main sections. The first summarizes the main microbiological and chemical properties of the ripened cheese as determined by cheese-making process variables, as these variables may affect microbial growth. The second describes the microbiota of raw milk as affected by specific milk treatments, from milking to the filling of the cheese milk vat. The third describes the microbiota of NWS, and the fourth reviews the knowledge available on microbial dynamics from curd to ripened cheese. As the dynamics and functionality of complex undefined NWS is one of the most important areas of focus in current food microbiology research, this review may serve as a good starting point for implementing future studies on microbial diversity and functionality of undefined cheese starter cultures.     

Ethanol electro-oxidation over Pt(h k l): Comparative study on the reaction intermediates probed by FTIR and SFG spectroscopies

We have investigated the adsorbed intermediates of ethanol electro-oxidation at Pt(1 1 1), Pt(1 0 0) and Pt(1 1 0) using FTIR and SFG spectroscopies. Mainly, we focus on the CO formation. The aim of the present work is to compare the responses coming from two different surface probes: FTIR spectroscopy and SFG spectroscopy. Between 1800 cm⁻¹ and 2300 cm⁻¹, our FTIR and SFG results are in good agreement. Specifically in the case of the ethanol/Pt(1 1 1) interface, the SFG spectroscopy presents higher sensibility to the interface response compared to the FTIR spectroscopy.     

Characterization of polypropylene–poly(1-butene)–hydrogenated olygo(cyclopentadiene) ternary blends

Ternary blends containing polypropylene (PP), poly(1-butene) (PB), and hydrogenated oligo(cyclopentadiene) (HOCP) have been studied using microscopic calorimetric and dynamic mechanical techniques, with no phase separation having been observed in the melt for all the considered compositions. The morphology of the crystallized blends and spherulite growth rate of the PP component appeared to be influenced by the blend composition. The presence of one or two T_gs revealed by dynamic mechanical thermal analysis (DMTA) on quenched or crystallized blends has suggested that demixing phenomena can occur during the crystallization of the components. The blend composition has been found to affect the overall crystallization rate and the equilibrium melting temperature of the PP component. A parameter describing the enthalpic interactions between the PP component and the diluent fraction evidenced that the addition of HOCP to PP and PB increases the stability of the ternary blend. The above results suggest that the three components can form a miscible blend in the melt. © 1997 John Wiley & Sons, Inc. J Appl Polym Sci 65:1659–1665, 1997     

Listeria monocytogenes in ready-to-eat,sliced, cooked ham and salami products,marketed in the city of São Paulo,Brazil: Occurrence,quantification, and serotyping

The preference for ready-to-eat sliced foods may pose an increased risk for food-borne diseases, and a major concern is the presence of Listeria monocytogenes. L. monocytogenes was assessed in two types of products: cooked ham and salami. One hundred and thirty samples of each product were acquired in retail shops in the city of São Paulo and submitted to laboratory analysis. The rate of positives was significantly higher in salami samples than in ham samples (6.2% and 0.8%, respectively). L. monocytogenes counts in salami samples varied between <10 and 1900 colony-forming units per gram (CFU/g). The serotypes found in both products were as follows, according to incidence: 4b (37.5%), 1/2b (25%), 3b (25%), and 1/2c (12.5%). Based on the results of the present study, the authors suggest that the risk of listeriosis resulting from the consumption of salami is higher than that associated with the consumption of cooked ham.     

A 3.3-V 800-nVrms noise, gain-programmable CMOSmicrophone preamplifier design using yield modeling technique

A 3.3-V CMOS low-noise gain-programmable microphone amplifier with a high-impedance balanced input is presented. The preamplifier allows gains from 20 to 35 dB to be set by software control in 1-dB steps with 0.05-dB accuracy. Typical measured V_OS is 0.8 mV, V_OS drift is 1 μV/C, input-referred p-weighted noise is 0.8 μV _rms and total harmonic distortion (THD) is -70 dB. The active area is about 350 mils², and power consumption is 1.7 mW at 3.3-V supply and 2.9 mW at 5-V supply. These results have been obtained through an intensive use of the yield modeling technique for yield-performance optimization during the design phase, and by applying a common-centroid cross-coupled strategy to the layout of all the ideally matched MOS transistors in the input stage