Synthesis and characterization of {Fe2CuO} clusters as precursors for nanosized catalytic system for Biginelli reaction

The novel μ₃-oxo-bridged heterotrinuclear iron(III)-copper(II) trichloroacetates of the composition [Fe₂CuO(CCl₃COO)₆(THF)₃] (1a) and [Fe₂CuO(CCl₃COO)₆(4-DMAP)₃] (1b) have been synthesized and characterized by X-ray crystallography, IR and Mossbauer spectroscopy. These clusters were used as precursors for the synthesis of the nanosized catalytic system (～5–6 nm of γ-Fe₂O₃/CuO), which works as an efficient organic phase catalyst (～0.02 mol%) in a one-pot three component Biginelli synthesis.     

Technique to Measure 3D Work-of-Fracture of Concrete in Compression

A high-resolution 3D scanning technique called X-ray microtomography was applied to measure internal damage and crack growth in small mortar cylinders loaded in compression. Synchrotron-based microtomography allows us to resolve internal features that are only a few microns in size. Multiple tomographic scans were made of the same specimen at different levels of deformation using a custom-built loading frame. 3D image analysis was used to measure internal crack growth during each deformation increment. Measured load-deformation curves were used to calculate the nonrecoverable work of the external load on the specimen. Nonrecoverable work of load was related to measured incremental change in crack surface area to estimate work-of-fracture in three dimensions. Initial results indicate a nearly constant work-of-fracture for the early stages of crack growth. These results show that basic fracture mechanics principles may be applied to concrete in compression; however, we must think in terms of 3D multiple crack systems rather than traditional 2D single crack systems.     

“FULGURA MULTIFLUX”真空钎焊及高压气淬炉

对以CFC（碳－碳复合材料）为加热元件的真空钎焊高压气淬炉进行了试验，对不同加热条件的温度均匀性进行了比较。     

New Stainless Steel Solutions as Economic Alternatives to Classical 1.4301 Austenitic Grades

In the recent situation of a historically high nickel price, austenitic stainless steels, such as 1.4301, became too expensive compared to their actual technical value in many applications. This paper presents two new stainless steel grades developed by ArcelorMittal to replace 1.4301. The first one is a 20%Cr ferritic grade. The second one is a low‐Ni Cu‐bearing austenitic grade. The choices in the compositions are described as a function of the technical requirements, economical target and the production process limitations. The final properties are discussed as a function of the composition and compared with 1.4301 and other existing stainless steels. Finally, the complementarities of these two new grades are highlighted in regard to the different application markets considered.     

Progression into and out of binge drinking among high school students.

The current study examined binge drinking among high school students over an academic year. Adolescent drinkers (N?=?621; 58% female) were grouped into 4 trajectories: drinkers (35%), increasers (14%), decreasers (16%), and persistent binge drinkers (35%). Prospective analyses indicated several factors that predicted escalation and de-escalation of binge drinking. Increasers were more likely to regularly use alcohol and cigarettes at a younger age than drinkers. Compared with decreasers, persistent binge drinkers reported regular alcohol and marijuana use at younger ages. Lower levels of perceived student drinking appeared to be a protective factor for onset of binge drinking. The results highlight the need to study precursors to the naturally occurring fluctuations in binge drinking and suggest factors that may accentuate the risk of binge drinking. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

A rapid h.p.l.c. method for the determination of methionine hydroxy analogue free acid in supplemented feeds

Two methods are described for determining methionine hydroxy analogue free acid (HMB) in supplemented poultry feeds. The procedure is based on extraction of analogue from the feed, followed by high-pressure liquid chromatographic measurement of the HMB directly after extraction or, more rigorously, after extraction and hydrolysis of oligomers to monomer. Recoveries of HMB over the supplementation range 0.08–0.25% (by wt) are 98% with coefficients of variation of 5.4% in commercial poultry feeds. A 98% correlation coefficient is obtained when the analyses are compared with the gas chromatographic method.     

Penetration of nanoparticles through fibrous filters perforated with defined pinholes

This paper presents experimental data for penetration of nanoparticles in the 4–30 nm size range through fibreglass filters perforated with defined pinholes at 5 and 15 cm/s. Results show that, when the filter is damaged, penetration increases with decreasing particle diameter. This lower performance is more significant for filters with high airflow resistance. A model explaining the experimental data has been designed based on balanced, laminar airflow inside the pinhole; these conditions were confirmed by detailed study. The experimental points agreed very closely with this model.     

Origins of Systems Biology in William Harvey’s Masterpiece on the Movement of the Heart and the Blood in Animals

In this article we continue our exploration of the historical roots of systems biology by considering the work of William Harvey. Central arguments in his work on the movement of the heart and the circulation of the blood can be shown to presage the concepts and methods of integrative systems biology. These include: (a) the analysis of the level of biological organization at which a function (e.g. cardiac rhythm) can be said to occur; (b) the use of quantitative mathematical modelling to generate testable hypotheses and deduce a fundamental physiological principle (the circulation of the blood) and (c) the iterative submission of his predictions to an experimental test. This article is the result of a tri-lingual study: as Harvey’s masterpiece was published in Latin in 1628, we have checked the original edition and compared it with and between the English and French translations, some of which are given as notes to inform the reader of differences in interpretation.     

Structure and phase behavior of a disk-necklace polymer: Cyclolinear polymethylsiloxane

The structure and phase transitions of cyclolinear polyorganosiloxane copolymer containing 12-member polysiloxane rings have been studied using synchrotron WAXS, DSC, TEM, variable-temperature AFM and polarized optical microscopy. The primary structure of this polymer can be viewed as a necklace of disk-shaped entities (cyclic groups) connected via flexible linkers.In the mesomorphic state, the presence of two different LC phases has been derived from the analysis of WAXS fiber diffractograms. The morphology of one of the phases shows a conventional hexagonal packing of LC chains where the chain axes are perpendicular to the plane of the 2D hexagonal lattice. The other one, so-called R-phase, has a vertically oriented rectangular 2D lattice formed by inter-chain correlations between the bulky polysiloxane cycles (disks). To our knowledge, such a disk-necklace mesophase in which the LC lattice is parallel to the backbone direction has not been reported in the literature so far.     

Flavouring of imitation cheese with enzyme-modified cheeses (EMCs): Sensory impact and measurement of aroma active short chain fatty acids (SCFAs)

Enzyme-modified cheeses (EMCs) are used to impart flavour to imitation cheese products. Cheeses (pH 6 or 5.5) were formulated with 5% w/w EMC, having low, medium or high levels of lipolysis and were examined by a sensory panel. Free fatty acid analyses were performed using SPME/GC. The flavour profile of the flavoured cheeses was affected by EMC composition and pH of the cheese base. Cheeses at a pH of 6.0, flavoured with low lipolysis EMCs, were described as ‘bland’. Lowering the pH of the cheese matrix to 5.5 appeared to increase the flavour intensity of the cheese flavoured with low lipolysis EMC and panellists ranked this cheese the highest, describing its flavour as ‘well-balanced and ‘cheesy’. This study shows that the flavours of imitation cheeses are influenced by the level of lipolysis of the EMCs used to flavour them and also by the pH of the cheese base.