Review and selection of EPCM as TES materials for building applications

In order to improve the thermal efficiency of building thermal energy storage (TES) systems, the feasibility of using encapsulated phase change materials (EPCMs) as heat storage media is analysed in this work. Specifically, the finite element method is used to perform thermal behaviour analyses of several EPCMs. These analyses include technical and economic assessments in order to identify the best combination of PCM and shell material, using as main parameters: thermal energy storage, heat transfer rate, materials cost, among others. The results show that EPCMs composed by Na₂SO₄·6H₂O as PCM and covered by stainless steel highlight as TES materials.     

Development of low-alcohol isotonic beer by interrupted fermentation

Alcohol-free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Therefore, the objective of this study was to develop a low-alcohol isotonic beer (<0.5% v/v) by interrupted fermentation. Moreover, the major objective is to compare the developed product to commercial beverages (sports drinks, ‘Pilsen' regular beer, alcohol-free beers and low-alcohol isotonic beer). The beverages were evaluated based on pH, alcohol content (% v/v), total titratable acidity (mEq L⁻¹), osmolality (mOsmol kg⁻¹), bitterness International Bitterness Units, colour European Brewery Convention, total phenolic compounds (mg L⁻¹ gallic acid), reducing and total sugars (%) and Na and K contents (mg L⁻¹). The developed low-alcohol isotonic beer presented characteristics similar to sports drinks, with the advantage of being richer in phenolic compounds and suitable osmolality. Despite salts were added in its formulation, the grades attributed to all beers employed in the sensory evaluation, as well as the purchase intention did not present significant differences.     

Hardness and Fracture Toughness of Solid Solutions of Mg2Si and Mg2Sn

Semiconductors - Thermoelectric material development typically aims at maximizing produced electrical power and efficiency of energy conversion, even though sometimes, this means adding expensive...     

Controllable Image‐Based Transfer of Flow Phenomena

Modelling flow phenomena and their related weathering effects is often cumbersome due their dependence on the environment, materials and geometric properties of objects in the scene. Example‐based modelling provides many advantages for reproducing real textures, but little effort has been devoted to reproducing and transferring complex phenomena. In order to produce realistic flow effects, it is possible to take advantage of the widespread availability of flow images on the Internet, which can be used to gather key information about the flow. In this paper, we present a technique that allows the transfer of flow phenomena between photographs, adapting the flow to the target image and giving the user flexibility and control through specifically tailored parameters. This is done through two types of control curves: a fitted theoretical curve to control the mass of deposited material, and an extended colour map for properly adapting to the target appearance. In addition, our method filters and warps the input flow in order to account for the geometric details of the target surface. This leads to a fast and intuitive approach to easily transfer phenomena between images, providing a set of simple and intuitive parameters to control the process.     

Influence of surrounding media refractive index on the thermal and strain sensitivities of long-period gratings

A detailed study of the thermal and strain sensitivities of a long-period grating when the device is immersed in different external media is presented. The range of refractive indices analyzed are within 1.000 to 1.447, corresponding to samples of air, water, ethanol, naphtha, thinner, turpentine, and kerosene. Within the same range of refractive indices, the strain sensitivity is between (-0.24 +/- 0.03) and (-0.94 +/- 0.11) pm/microepsilon. For the grating immersed in these fluids, the refractive index sensitivity ranges from -3 to -1035.6 nm per refractive index units. The coupling thermo-optic coefficients and the strain-optic coefficients are also measured, resulting in the range from (2.45 +/- 0.04)x10(-5) to (15.89 +/- 0.82)x10(-5) deg C(-1) and (-1.15 +/- 0.04) to (-1.61 +/- 0.04) microepsilon(-1), respectively. A noticeable nonlinear behavior of the thermal sensitivity is found for external media with refractive indices higher than 1.430.     

Effect of low-sulfur fuels upon NH3 and N2O emission during operation of commercial three-way catalytic converters

The use of low-sulfur fuel is known to improve the performance of the three-way catalytic converter (TWC). However, in this work we report how low-sulfur operation of commercial TWC also favors formation of N₂O and NH₃ as by products. We found that low-sulfur rich operation above 300 °C increases the production of NH₃, inhibiting the formation of N₂O characteristic of high-sulfur operation. During lean operation, the production of N₂O near the stoichiometric point is not significantly affected by the sulfur level. The large production of N₂O observed during light-off is not affected by SO₂ when the operation is lean, but under rich conditions N₂O is produced up to 575 °C. The increased production of NH₃ and N₂O in TWC as a result of the introduction of low-sulfur gasoline is an area that requires further analysis because of its implication upon public health in large urban settings.     

Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado

Avocado (Persea americana) is an important tropical fruit and a good source of lipophilic phytochemicals such as monounsaturated fatty acids, carotenoids, vitamin E and sterols that have been inversely related to cardiovascular diseases. However, their antioxidant capacities have received far less attention compared with hydrophilic phytochemicals in this fruit. In this context, this study evaluated the effect of the stage of ripeness of ‘Hass’ avocado on the content of lipophilic and hydrophilic phytochemicals and their correlation with the antioxidant capacity. In every ripeness stage the fatty acids, total phenolic and flavonoid content as well as the antioxidant capacity were evaluated. Physiological and physico-chemical analysis were also performed including respiration rate, ethylene production, firmness, color (L*, °Hue, and Chroma), dry matter and oil content. In general, total phenols increased during ripening, while flavonoids slightly decreased. The main fatty acid identified was oleic acid (about 67-70% of total content). In general, a significant increase in monounsaturated and saturated fatty acids was observed during avocado ripening while polyunsaturated fatty acid content decreased (p < 0.05). Lipophilic extracts showed higher values of antioxidant capacity than hydrophilic, however, both extracts had similar trends for DPPH, TEAC and ORAC assays. DPPH and TEAC assays had a positive correlation with some unsaturated fatty acids. Avocado at different ripeness stages showed a better antioxidant capacity in the lipophilic fraction, which correlated with the fatty acid content evaluated.