Viscosity and Surface Tension of Saturated <Emphasis Type="Italic">n</Emphasis>-Pentane

Light scattering by thermally excited capillary waves on liquid surfaces or interfaces can be used for the investigation of viscoelastic properties of fluids. In this work, the simultaneous determination of surface tension and liquid kinematic viscosity of n-pentane by surface light scattering (SLS) on a gas–liquid interface was carried out. The experiments are based on a heterodyne detection scheme and signal analysis by photon correlation spectroscopy (PCS). Measurements were performed under saturation conditions over a wide temperature range from about 233 to 363 K. For the whole temperature range the total uncertainty of the liquid kinematic viscosity and surface tension is estimated to be better than 1.0 and 1.2, respectively. The results obtained corroborate the reliability of the SLS technique for the determination of thermophysical properties.     

Identification and Validation of a Discrete Element Model for Concrete

The use of a three-dimensional discrete element method (DEM) is proposed to study concrete structures submitted to dynamic loading. The aim of this paper is to validate the model first in the quasistatic domain, and second in dynamic compression, at the sample scale. A particular growing technique is used to set a densely packed assembly of arbitrarily sized spherical particles interacting together, representing concrete. An important difference from classical DEMs where only contact interactions are considered, is the use of an interaction range. First, the correct identification of parameters of the DEM model to simulate elastic and nonlinear deformation including damage and rupture is made through quasistatic uniaxial compression and tension tests. The influence of the packing is shown. The model produces a quantitative match of strength and deformation characteristics of concrete in terms of Young’s modulus, Poisson’s coefficient, and compressive and tensile strengths. Then, its validity is extended through dynamic tests. The simulations exhibit complex macroscopic behaviors of concrete, such as strain softening, fractures that arise from extensive microcracking throughout the assembly, and strain rate dependency.     

Mapping the Neural Substrates Involved in Maternal Responsiveness and Lamb Olfactory Memory in Parturient Ewes Using Fos Imaging.

In sheep, recognition of the familiar lamb by the mother depends on the learning of its olfactory signature after parturition. The authors quantified Fos changes in order to identify brain regions activated during lamb odor memory formation. Brain activation was compared with those measured in anosmic ewes displaying maternal behavior but not individual lamb recognition. In intact ewes, parturition induced significant increase in Fos expression in olfactory cortical regions and in cortical amygdala, whereas in anosmic mothers, Fos expression was very low. In contrast, no difference was observed between intact and anosmic ewes in hypothalamic areas and medial amygdala, suggesting a differentiation between the neural network controlling maternal responsiveness and that involved in olfactory lamb memory. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

A Study of Structure Evolution in Pearlitic Steel Wire at Increasing Plastic Deformation

In this work was studied the influence of the plastic deformation's intensity under deep drawing on microstructures of a pearlitic steel containing 0.8% C. Varying the levels of deformation causes diverse dislocation movements as well as modified structural states in the individual phases of the pearlitic eutectoid steel. It is shown that in the course of plastic deformation there is a reduction of interlamellar distance in a pearlite and increase in dislocation density. In some parts partial spheroidisation cementite plates is observed. The bands formed in dislocation structure are found out. The analysis of failure mechanisms of steel with pearlite structure after plastic deformation is carried out. During the deformation of pearlite, the increase in stress at the phase boundary, owing to the elastic strain incompatibility between the ferrite and cementite phases, resembles the stress concentration at grain boundaries. Pores form at the interface between the surface of the ferritic matrix and the spheroidised carbide particles. Such micro pores occur by means of plastic deformation of the ferrite's interstices around the stronger cementite owing to the reduction of the ferritic interstices and their subsequent cracking.     

A generic architecture to synchronise design models issued from heterogeneous business tools: towards more interoperability between design expertises

Product development involves many experts collaborating to the same design goal. Every expert has his own formalisms and tools leading to a high heterogeneity of information systems supporting design activities. Interoperability became a major challenge to avoid information incompatibility along the product life cycle. To synchronise heterogeneous representations of product will be a major step to integrate expert activities. In this paper, the authors propose a meta-model framework to connect together heterogeneous design models. This meta-model framework is used to formalise possible interactions between heterogeneous representations. Interaction formalisation is considered as a key point to synchronise heterogeneous models and to provide more interoperability between various computer assisted systems. The synchronisation loop is also presented as a major sequence of activities to manage collaborative design. Tools to support synchronisation are proposed. However, through a basic case study, authors highlight what can be automated and where human intervention is still expected.     

Derivation of imperfect interface models coupling damage and temperature

In this paper we introduce a model describing a layered structure composed by two thermoelastic adherents and a thin adhesive subject to a degradation process. By an asymptotic expansion method, we derive a model of imperfect interface coupling damage and temperature evolution. Moreover, assuming that the behaviour of the adhesive is ruled by two different regimes, one in traction and one in compression, we derive a second limit model where unilateral contact conditions on the interface are also included.     

Consumption of fish from a contaminated lake strongly affects the concentrations of polybrominated diphenyl ethers and hexabromocyclododecane in serum

Very high concentrations of polybrominated diphenyl ethers (PBDE) have been reported in fish from Lake Mj?sa in Norway. This study was performed to examine the serum concentrations of PBDE and hexabromocyclododecane (HBCD) in consumers of fish from this lake and to investigate possible relationships between serum concentrations, self-reported fish intake and calculated total dietary PBDE exposure. Serum concentrations of the sum of the seven PBDE (BDE-28, 47, 99, 100, 153, 154 and 183) were significantly higher than those of a reference group of Norwegians eating only food with background levels of contamination (medians: 18 ng/g lipids men, 8.4 ng/g lipids women). The median dietary intake of Sum 7 PBDE was 2549 ng/day (30 ng/kg body weight/day), the highest dietary intake of PBDE reported. The contribution from fish caught from the contaminated lake comprised 98.7% of the total dietary exposure. For men, serum levels of PBDE were strongly correlated with the calculated dietary exposure, except for BDE-209. This suggests that sources other than the diet are important for human BDE-209 exposure. The median serum HBCD concentration was 4.1 and 2.6 ng/g lipids for men and women, respectively, and was also found to be associated with consumption of fish from Lake Mj?sa.     

Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor

Although the effects of cow diet on cheese sensory properties have been well documented, the putative interactions between the biochemical and microbial milk components and their respective roles in the development of the sensory properties of cheeses have yet to be explored in depth. The aim of this study was to evaluate the specific contribution of milk fat composition to the formation of cheese sensory properties. Two creams with different fat compositions were obtained from cows fed either pasture or maize silage. Cheeses were manufactured from the same skim milk (identical chemical and microbial composition) with either the pasture- or maize silage-origin pasteurized cream added. The gross composition and microbial composition of milks did not vary with cream origin. In milks and cheeses, the fatty acid (FA) profiles were modified by the origin of the cream. The concentrations of C18:0 and unsaturated FA such as cis-9 C18:1, trans-11 C18:1, C18:3n-3, total conjugated linoleic acids, and mono- and polyunsaturated FA were higher in milks and cheeses with the pasture-origin cream than in those with the maize-origin cream. In contrast, the maize milks and cheeses had higher concentrations of short- and medium-chain saturated FA, C16:0, and C18:2n-6. The level of lipolysis was 11% in the cheese rind and only 0.30% in the cheese core. The rind of pasture cheeses had a higher concentration of free C18:0 and C18:3n-3 and a lower concentration of free C14:0 and free C16:0 than the rind of maize cheeses. The levels of major microbial groups were similar in pasture and maize cheeses at different stages of ripening. The pasture cheeses had a more elastic and creamier texture, a yellower color, and a thinner rind than the maize cheeses, but the odor and aroma of cheeses were not affected by the origin of the cream, despite a few modifications in the balance of volatile compounds from FA catabolism. Based on these results, we conclude that milk fat composition modulated by cow diet had a direct role in the texture of the cheese but no effect on flavor. The high degree of lipolysis in cheese rind, along with the higher concentration of long-chain unsaturated free FA in pasture cheeses may be responsible for antimicrobial activity, which could explain differences in the appearance of cheese rind.     

Antimicrobial Activity of Nisin and Natamycin Incorporated Sodium Caseinate Extrusion‐Blown Films: A Comparative Study with Heat‐Pressed/Solution Cast Films

Antimicrobial edible films based on sodium caseinate, glycerol, and 2 food preservatives (nisin or natamycin) were prepared by classical thermomechanical processes. Food preservatives were compounded (at 65 °C for 2.5 min) with sodium caseinate in a twin‐screw extruder. Anti‐Listeria activity assays revealed a partial inactivation of nisin following compounding. Thermoplastic pellets containing food preservatives were then used to manufacture films either by blown‐film extrusion process or by heat‐press. After 24 h of incubation on agar plates, the diameters of K. rhizophila growth inhibition zones around nisin‐incorporated films prepared by solution casting (control), extrusion blowing or heat pressing at 80 °C for 7 min of nisin‐containing pellets were 15.5 ± 0.9, 9.8 ± 0.2, and 8.6 ± 1.0 mm, respectively. Since heat‐pressing for 7 min at 80 °C of nisin‐incorporated pellets did not further inactivate nisin, this indicates that nisin inactivation during extrusion‐blowing was limited. Moreover, the lower diameter of the K. rhizophila growth inhibition zone around films prepared with nisin‐containing pellets compared to that observed around films directly prepared by solution casting confirms that nisin inactivation mainly occurred during the compounding step. Natamycin‐containing thermoplastic films inhibited Aspergillus niger growth; however, by contrast with nisin‐containing films, heat‐pressed films had higher inhibition zone diameters than blown films, therefore suggesting a partial inactivation of natamycin during extrusion‐blowing.