Functionality of graphene as a result of its heterogenic growth on SiC nanoparticles on the basis of reversible hydrogen storage

This article presents the results from research related to graphene functionality based on the production of spatial structures provided for the reversible storage of hydrogen. The functionality process was conducted during graphene synthesis onto a liquid metallic support, on a single level, using SiC nanoparticles. Within the scope of research it was proved that heterogenic growth of the domains of polycrystalline graphene onto the SiC nanoparticles is possible. These nanoparticles are in-built into the graphene structure constituting the pillars of the spatial structure. Material produced in such a way constitutes the foundation for creating a spatial 3D structure (through the rolling operation), called GraphRoll, for the reversible storage of hydrogen in order to conduct its sorption and de-sorption. So, independently of the theoretical configuration, deviations or a possible exception from the 2D configuration on the silicon carbide/graphene were discussed. These differences resulted from the difference between the crystallographic structures of the analyzed forms as well as the structure determined to decrease tensions within the structure.     

Time dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds

Optimisation of the germination process of different cultivars of broccoli (Brassica oleracea var. italica cv. Lucky, cv. Tiburon and cv. Belstar) and radish (Raphanus sativus cv. Rebel and cv. Bolide) seeds in relation to the content of glucosinolates (GLS), vitamin C and total antioxidant capacity was carried out in order to maximise the health-promoting properties of Brassica sprouts. The content of total and individual GLS varied between species, among cultivars, and germination time. Glucoraphanin in broccoli and glucoraphenin in radish were the predominant GLS in raw seeds (61–77 and 63–129 μmol/g DM, respectively) and, although their content decreased during germination, they were maintained in rather large proportions in sprouts. Vitamin C was not detected in raw seeds and its content increased sharply in broccoli and radish sprouts (162–350 and 84–113 mg/100 g DM, respectively). Raw brassica seeds are an excellent source of antioxidant capacity (64–90 and 103–162 μmol Trolox/g DM in broccoli and radish, respectively) and germination led to a sharp increase. Germination of broccoli cv. Belstar and radish cv. Rebel for 4 days provided the largest glucoraphanin and glucoraphenin content, respectively, and also brought about large amounts of vitamin C and antioxidant capacity.     

Use of grape by‐product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread

The study evaluated the effect of grape by‐products (GP) on the chemical composition, soluble (SDF) and insoluble (IDF) dietary fibre, phenolic compounds and antioxidant activity (AA) and organoleptic characteristics of sourdough mixed rye bread. The following samples of sourdough mixed rye bread were prepared: control bread (BC) and breads with GP at four different levels: 4%, 6%, 8% and 10%. Addition of GP significantly improves dietary fraction contents, as bread with a 10% addition of GP accounts for 39% and 37% higher contents of IDF and SDF than BC. The assay of radical‐scavenging activity and reducing ability showed that GP addition greatly enhanced antioxidant properties of mixed rye breads. Profiles of phenolic compounds of supplemented breads were dominated by procyanidin B1 and B2, catechin, epicatechin, caffeic acid and myricetin. With an increase in the level of GP, the hardness and gumminess of the bread significantly increase. Although both BC and supplemented breads showed common volatile compound profiles, there were slight differences in the concentrations of those components. Sensory evaluation of GP‐enhanced breads revealed that a maximum of 6% GP could be incorporated to prepare acceptable products.     

Novel adhesive system based on 1,3-dimethylol-4,5-dihydroxyethyleneurea (DMDHEU) and hyperbranched polyglycerols

Two hyperbranched polyglycerols bearing 1,1,1-tris(hydroxymethyl)propane or Bisphenol A core and terminal hydroxyl functionality were examined as components of novel wood adhesive systems. Two 1,3-dimethylol-4,5-dihydroxyethyleneurea resins (DMDHEU) were used as crosslinkers. Shear strength tests revealed that the adhesives containing up to 75 wt% of renewable glycerol-derived polyglycerols retained performance comparable to that of neat DMDHEU. The results give way to extending the area of application of hyperbranched polyglycerols in the field of wood adhesives.     

Identification of proteomic biomarkers in M. Longissimus dorsi as potential predictors of pork quality

Meat quality traits have low heritability and large environmental influences. To predict, improve and manage meat quality, proteomic biomarkers are superior to genetic markers. The objectives of this research were (1) to find associations between proteome profiles of longissimus muscle at slaughter and meat quality accuracies of prediction of traits ranged from 20 up to 80%. Differentially expressed proteins related to drip loss and ultimate pH were identified by NanoLC-FTMSMS. The proteins highlight biological mechanisms that may explain how these traits develop biologically and how they are related to each other.     

Effect of Cover Brine Type on the Quality of Meat from Herring Marinades

Effects of vinegar, oil, and sour cream brines on meat quality of 4 popular cold marinades from herring were investigated in the study. Cover brine type affected the composition and nutritive value of meat as well as the sensory and microbiological quality of marinated herring. Qualitative differences resulted from cover brine penetration into meat, and from diffusion of components from meat to vinegar brine. Compared to oil and sour cream, vinegar brine contributed to increased concentrations of salt and acetic acid, hardness, color brightness of marinades meat and to increased microbial contamination of meat. Furthermore, vinegar caused nitrogen losses to 15%, including valuable products of protein hydrolysis, enzymes, and total volatile bases. The rolling up of fillets reduced diffusion even by 50%. In turn, oil and sour cream were causing mainly a higher fat content and overall sensory evaluation of the marinades.     

Online determination of transient thermal stresses in critical steam turbine components using a two-step algorithm

The article presents a novel algorithm for robust calculation of thermal stresses in steam turbine components during transient operating conditions. Stress calculations are performed in 2 steps: in the first step an unsteady radial temperature distribution in the component model is computed, and based on this thermal stresses at critical locations are determined in the second step. The radial temperature distribution is obtained by solving the Fourier-Kirchhoff equation for a cylinder or sphere by means of a finite difference method. The thermal stresses are computed using the Duhamel integral and Green functions evaluated with a constant heat transfer coe?cient and used with an equivalent steam temperature obtained from the surface heat flux.     

Measurement of the average shear rate around a microparticle in the shear thinning medium with laser tweezers

A novel method for the determination of the average shear rate around a microparticle moving in the fluid is presented. Although the shear rate around a particle moving in the fluid is a parameter of paramount importance in sedimentation studies, its determination is time-consuming, thus model-based solutions are preferred. However, the current literature models require still rigorous validation. The presented technique relies on optical tracking of a laser-tweezers trapped particle suspended in the liquid medium. The obtained experimental results for spherical particles of 1 micron diameter show a good agreement with the classical rheology and literature correlation models. The new method is a valuable tool for determination of sedimentation parameters as it reduces the time of experiments and the sample volume by order(s) of magnitude when compared to classical methods.     

Highly Tunable Thiol-Ene Photoresins for Volumetric Additive Manufacturing

Volumetric additive manufacturing (VAM) forms complete 3D objects in a single photocuring operation without layering defects, enabling 3D printed polymer parts with mechanical properties similar to their bulk material counterparts. This study presents the first report of VAM-printed thiol-ene resins. With well-ordered molecular networks, thiol-ene chemistry accesses polymer materials with a wide range of mechanical properties, moving VAM beyond the limitations of commonly used acrylate formulations. Since free-radical thiol-ene polymerization is not inhibited by oxygen, the nonlinear threshold response required in VAM is introduced by incorporating 2,2,6,6-tetramethyl-1-piperidinyloxy (TEMPO) as a radical scavenger. Tuning of the reaction kinetics is accomplished by balancing inhibitor and initiator content. Coupling this with quantitative measurements of the absorbed volumetric optical dose allows control of polymer conversion and gelation during printing. Importantly, this work thereby establishes the first comprehensive framework for spatial–temporal control over volumetric energy distribution, demonstrating structures 3D printed in thiol-ene resin by means of tomographic volumetric VAM. Mechanical characterization of this thiol-ene system, with varied ratios of isocyanurate and triethylene glycol monomers, reveals highly tunable mechanical response far more versatile than identical acrylate-based resins. This broadens the range of materials and properties available for VAM, taking another step toward high-performance printed polymers.     

Poly(hydromethylsiloxane)-derived high internal phase emulsion-templated materials (polyHIPEs) containing palladium for catalytic applications

Journal of Materials Science - Cross-linking of poly(hydromethylsiloxane) (PHMS) with 1,3,5,7-tetramethyl-1,3,5,7-tetravinylcyclotetrasiloxane (D4Vi) in water-in-oil high internal phase emulsion...