Deposition of Composite LSCF-SDC and SSC-SDC Cathodes by Axial-Injection Plasma Spraying

The performance of solid oxide fuel cell cathodes can be improved by increasing the number of electrochemical reaction sites, by controlling microstructures, or by using composite materials that consist of an ionic conductor and a mixed ionic and electronic conductor. LSCF (La_0.6Sr_0.4Co_0.2Fe_0.8O_3???) and SSC (Sm_0.5Sr_0.5CoO₃) cathodes were manufactured by axial-injection atmospheric plasma spraying, and composite cathodes were fabricated by mixing SDC (Ce_0.8Sm_0.2O_1.9) into the feedstock powders. The plasma power was varied by changing the proportion of nitrogen in the plasma gas. The microstructures of cathodes produced with different plasma powers were characterized by scanning electron microscopy and gas permeation measurements. The deposition efficiencies of these cathodes were calculated based on the mass of the sprayed cathode. Particle surface temperatures were measured in-flight to enhance understanding of the relationship between spray parameters, microstructure, and deposition efficiency.     

Asymmetric Dimethylarginine Is a Marker of Endothelial Dysfunction in Thrombotic Antiphospholipid Syndrome Patients

Objective: The potential contribution of asymmetric dimethylarginine (ADMA) and high-sensitivity C reactive protein (hsCRP) to endothelial dysfunction in APS patients has not been studied in detail, until now. The study involved 105 APS patients (59 diagnosed with primary APS (PAPS) and 46 APS associated with systemic lupus erythematosus (SAPS)) who were compared to 40 controls. Endothelial dysfunction was assessed by measurement of flow-mediated dilatation (FMD) and glyceryl trinitrate dilatation (NMD) of the brachial artery. ADMA (micromol/L) was analyzed by ELISA. Results: FMD in patients with APS was significantly lower than that of the controls (p < 0.001), with no difference between the PAPS and the SAPS groups. ADMA and hsCRP concentrations were significantly higher in the patient cohort than in the control group (p < 0.001, p = 0.006, respectively), as was the case with the SAPS group as compared to the PAPS group (p < 0.001, p = 0.022, respectively). FMD impairment correlated to ADMA (ρ 0.472, p < 0.001) and to hsCRP (ρ 0.181, p = 0.033). In the regression model, the ADMA concentration confirmed the strength of its association (B 0.518, SE 0.183, Wald 8.041, p = 0.005, Exp(B) 1.679, 95% CI 1.174–2.402) to FMD impairment. The synergistic probability model of ADMA and hsCRP caused FMD impairment when the positivity of β2GPIIgG was added. ADMA may be used as a simple and low-cost tool for verifying the presence of endothelial dysfunction in APS patients. According to the results of the study, we could presume that hsCRP, together with aPL, has a preparatory effect on the endothelium in causing endothelial dysfunction.     

Baking of muffins: Kinetics of crust color development and optimal baking time

Baking is a decisive stage in the production of bakery products, in general—muffins, in particular—for most of the quality attributes of the final products depend on it. The aim of this work is to model the kinetics of muffin crust color development during baking and to evaluate the feasibility of this kinetic model to predict the baking times. Surface color is represented by the Browning Index, and the effect of baking temperature (from 140 to 220 °C) and process convective characteristics (natural convection, forced convection, and steam-assisted forced convection) are analyzed. Minimal baking times are calculated from experimental core temperature measurements. The modeling of browning kinetics, which incorporates the optimal crust color determined by sensory analysis, allows the estimation of optimal baking times. For all the tested conditions t _op?>?t _min, assuring a product whose inner structure was already totally baked. Finally, minimal, half, and optimal baking times present an exponential dependence with the oven temperature. Besides, there are no significant differences between both forced convection modes.     

Patient doses for barium meal examination in Serbia and Montenegro and potentials for dose reduction through changes in equipment settings

Patient doses for barium meal examination performed at three general hospitals in Serbia and Montenegro were measured using a kerma-area product (KAP) meter. The results were analysed in order to obtain dose-related parameters. Although the observed doses were within the range reported in other studies, intra-hospital and inter-hospital dose variations were significant. Mean KAP values for total examination in three hospitals were 8.4, 24.4 and 13.9 Gy cm2, respectively. Contribution from fluoroscopy was greater than from radiography. Factors contributing to the increased dose delivery were determined and the recommendations on radiographic techniques were made. Changes in radiography settings allowed dose reduction up to 48% in the radiographic part of examination, that is, up to 12% in total dose without loss of image quality. In addition, fluoroscopy time was noted as the second major contributor to the dose variations. The results demonstrated the need for standardisation of practice for barium meal examination in the country.     

The joint mixing action of the static pre-mixer and the rotating drum mixer – Discrete element method approach

In this study, the mixing performance of coupled mixing action of the Komax static mixer (which is used as a pre-mixer) and rotating drum (applied as the final mixer) was explored in the maize meal mixing operation. The main objective of this paper was to predict the behaviour of the previously grinded maize particles, during the mixing process in static mixer and drum mixer, and to explore the possibilities to shorten the mixing time in the main mixer (in order to reduce the energy consumption).Three different experiments were performed: in the first experiment, possibilities of static mixer were explored, second experiment showed the mixing performance of rotating drum, and the combination of these two mixing devices was investigated in the third experiment. Homogeneity of the obtained mixtures was determined experimentally, by the “Microtracers” method.The Discrete Element Method was used for modelling of granular flow in the pre-mixing and final mixing applications, and to predict the inter-particle mixing quality within a static mixer and the rotating drum mixer. The results of the numerical simulation are compared with appropriate experimental results. The possible industrial application of this model could be the optimization of parameters of mixing systems taking into account the quality and the duration of the mixing process.     

Effect of the decrease in dialysate sodium in pediatric patients on chronic hemodialysis

Optimal dialysate sodium (dNa) is unknown, with both higher and lower values suggested in adult studies to improve outcomes. Similar studies in pediatric hemodialysis (HD) population are missing. This is the first report of the effect of two constant dNa concentrations in pediatric patients on chronic HD. 480 standard HD sessions and interdialytic periods were studied in 5 patients (age 4–17 years, weight 20.8–66 kg) during a period of 6–11 months per patient. dNa was 140 mEq/L during the first half, and 138 mEq/L during the second half of the study period for each patient. Lowering dNa was associated with improved preHD hypertension, decreased interdialytic weight gain, decreased need for ultrafiltration, lower sodium gradient and was well tolerated despite lack of concordance with predialysis sNa, that was variable. Further studies are needed to verify our findings and to investigate if an even lower dNa may be more beneficial in the pediatric HD population.     

Foxp3 Silencing with Antisense Oligonucleotide Improves Immunogenicity of an Adjuvanted Recombinant Vaccine against Sporothrix schenckii

Background: In recent years, there has been great interest in developing molecular adjuvants based on antisense oligonucleotides (ASOs) targeting immunosuppressor pathways with inhibitory effects on regulatory T cells (Tregs) to improve immunogenicity and vaccine efficacy. We aim to evaluate the immunostimulating effect of 2′OMe phosphorothioated Foxp3-targeted ASO in an antifungal adjuvanted recombinant vaccine. Methods: The uptake kinetics of Foxp3 ASO, its cytotoxicity and its ability to deplete Tregs were evaluated in murine splenocytes in vitro. Groups of mice were vaccinated with recombinant enolase (Eno) of Sporothix schenckii in Montanide Gel 01 adjuvant alone or in combination with either 1 µg or 8 µg of Foxp3 ASO. The titers of antigen-specific antibody in serum samples from vaccinated mice (male C57BL/6) were determined by ELISA (enzyme-linked immunosorbent assay). Cultured splenocytes from each group were activated in vitro with Eno and the levels of IFN-γ and IL-12 were also measured by ELISA. The results showed that the anti-Eno antibody titer was significantly higher upon addition of 8 µM Foxp3 ASO in the vaccine formulation compared to the standard vaccine without ASO. In vitro and in vivo experiments suggest that Foxp3 ASO enhances specific immune responses by means of Treg depletion during vaccination. Conclusion: Foxp3 ASO significantly enhances immune responses against co-delivered adjuvanted recombinant Eno vaccine and it has the potential to improve vaccine immunogenicity.     

Dough rheological properties in relation to cracker‐making performance of organically grown spelt cultivars

Cracker quality is highly influenced by the quality of flour. In this study, two spelt cultivars were analysed and evaluated in relation to cracker‐making performance and factors that influence cracker quality. For comparison, conventional commercial wheat flour was used. Results showed that the tested cultivars differed in their rheological properties. The obtained crackers were also of different qualities. The highest proportion in total variance of cracker quality (>45%) was due to geometric characteristics. The most significant parameter in cracker quality classification was the modified cookie factor. The tested spelt cultivars were able to produce crackers of acceptable quality characterised with lower snap back, higher cookie factor and lower hardness in comparison with control. But, spelt crackers developed less oven spring which negatively reflected to cracker texture. Among the flour and dough quality parameters, gluten quality parameters and zero shear viscosity were significantly correlated with most of the cracker quality attributes.     

Dietary fatty acid intervention of lactating cows simultaneously affects lipid profiles of meat and milk

BACKGROUND: The present study investigated tissue‐specific responses of muscle and mammary gland to a 10 week intervention of German Holstein cows (n = 18) with three different dietary fat supplements (saturated fat; linseed oil or sunflower oil plus docosahexaenoic acid‐rich algae) by analysing fatty acid profiles and quality parameters of meat and milk. RESULTS: Plant oil/algae intervention affected neither fat content nor quality parameters of meat but decreased fat content and saturated fatty acid amounts of milk. Linseed oil/algae intervention caused significantly higher concentrations of C18:3n‐3 (meat, 1.0 g per 100 g; milk, 1.2 g per 100 g) and C22:6n‐3 (meat, 0.3 g per 100 g; milk, 0.14 g per 100 g). Sunflower oil/algae intervention increased n‐6 fatty acid contents in milk (4.0 g per 100 g) but not in meat. Elevated amounts of C18:1trans isomers and C18:1trans‐11 were found in meat and especially in milk of plant oil/algae‐fed cows. C18:1cis‐9 amounts were found to be increased in milk but decreased in meat after plant oil/algae intervention. CONCLUSION: The present study demonstrated that dietary fatty acid manipulation substantially shifted the fatty acid profiles of milk and to a lesser extent of meat, whereas meat quality traits were not affected. Indications of tissue‐specific responses of mammary gland and muscle were identified. Copyright © 2012 Society of Chemical Industry     

Kinetic modeling of quality changes of chilled ready to serve lasagna

Pre-cooked pasta, in particular lasagna, plays an important role in the market of chilled ready to serve meals. In this work we analyzed the evolution of the most important physical and sensory quality attributes of lasagna sheets during their refrigerated storage, at 0, 4 and 10 °C. The quality of ready meals deteriorates with storage time, and food loses its freshness condition. The same behavior was observed for all analyzed characteristics: as the storage temperature increases, reaction rate (measured by the kinetic constant and activation energy) also increases, confirming the influence of temperature in quality loss. Besides, overall acceptability was the more sensitive attribute to temperature changes, with Q₁₀ equal to 4, indicating an indirect but strong dependence of consumers’ opinion on storage temperature.