Advanced quantum dot and photonic crystal technologies for integrated nanophotonic circuits

Two types of nanophotonic technologies—two-dimensional photonic crystal (2D PC) slab waveguides (WGs) and quantum dots (QDs)—were developed for key photonic device structures in the future. For an ultrafast digital photonic network, an ultrasmall and ultrafast symmetrical Mach–Zehnder (SMZ)-type all-optical switch (PC-SMZ) and an optical flip–flop device (PC-FF) have been developed. To realize these devices, one method is to develop a selective-area molecular beam epitaxial growth QD technique by employing a metal mask method. Another method is to establish a new design method, i.e., topology optimization of the 2DPC WG with a wide and flat bandwidth, high transmittance, and low reflectivity. We also fabricated an optical microcavity in a photonic crystal slab embedded with GaAs QDs by droplet epitaxy. The Purcell effect on the exciton emission of GaAs QDs was confirmed by microphotoluminescence and lifetime measurements.     

Bayesian separation of spectral sources under non-negativity and full additivity constraints

This paper addresses the problem of separating spectral sources which are linearly mixed with unknown proportions. The main difficulty of the problem is to ensure the full additivity (sum-to-one) of the mixing coefficients and non-negativity of sources and mixing coefficients. A Bayesian estimation approach based on Gamma priors was recently proposed to handle the non-negativity constraints in a linear mixture model. However, incorporating the full additivity constraint requires further developments. This paper studies a new hierarchical Bayesian model appropriate to the non-negativity and sum-to-one constraints associated to the sources and the mixing coefficients of linear mixtures. The estimation of the unknown parameters of this model is performed using samples obtained with an appropriate Gibbs algorithm. The performance of the proposed algorithm is evaluated through simulation results conducted on synthetic mixture data. The proposed approach is also applied to the processing of multicomponent chemical mixtures resulting from Raman spectroscopy.     

Polymer/bioactive glass nanocomposites for biomedical applications: A review

Nanoscale bioactive glasses have been gaining attention due to their reported superior osteoconductivity when compared to conventional (micron-sized) bioactive glass materials. The combination of bioactive glass nanoparticles or nanofibers with polymeric systems enables the production of nanocomposites with potential to be used in a series of orthopedic applications, including scaffolds for tissue engineering and regenerative medicine. This review presents the state of art of the preparation of nanoscale bioactive glasses and corresponding composites with biocompatible polymers. The recent developments in the preparation methods of nano-sized bioactive glasses are reviewed, covering sol–gel routes, microemulsion techniques, gas phase synthesis method (flame spray synthesis), laser spinning, and electro-spinning. Then, examples of the preparation and properties of nanocomposites based on such inorganic bionanomaterials are presented, obtained using various polymer matrices, including polyesters such as poly(hydroxybutyrate), poly(lactic acid) and poly(caprolactone), and natural-based polymers such as polysaccharides (starch, chitin, chitosan) or proteins (silk fibroin, collagen). The physico-chemical, mechanical, and biological advantages of incorporating nanoscale bioactive glasses in such biodegradable nanocomposites are discussed and the possibilities to expand the use of these materials in other nanotechnology concepts aimed to be used in different biomedical applications are also highlighted.     

Lactic acid bacteria from fermented table olives

Table olives are one of the main fermented vegetables in the world. Olives can be processed as treated or natural. Both have to be fermented but treated green olives have to undergo an alkaline treatment before they are placed in brine to start their fermentation. It has been generally established that lactic acid bacteria (LAB) are responsible for the fermentation of treated olives. However, LAB and yeasts compete for the fermentation of natural olives. Yeasts play a minor role in some cases, contributing to the flavour and aroma of table olives and in LAB development.     

Mineralogical changes of a well cement in various H2S-CO2(-brine) fluids at high pressure and temperature

The reactivity of a crushed well cement in contact with (1) a brine with dissolved H2S-CO2; (2) a dry H2S-CO2 supercritical phase; (3) a two-phase fluid associating a brine with dissolved H2S-CO2 and a H2S-CO2 supercritical phase was investigated in batch experiments at 500 bar and 120, 200 degrees C. All of the experiments showed that following 15-60 days cement carbonation occurred. The H2S reactivity with cement is limited since it only transformed the ferrites (minor phases) by sulfidation. It appeared that the primary parameter controlling the degree of carbonation (i.e., the rate of calcium carbonates precipitation and CSH (Calcium Silicate Hydrates) decalcification) is the physical state of the fluid phase contacting the minerals. The carbonation degree is complete when the minerals contact at least the dry H2S-CO2 supercritical phase and partial when they contactthe brine with dissolved H2S-CO2. Aragonite (calcium carbonate polymorph) precipitated specifically within the dry H2S-CO2 supercritical phase. CSH cristallinity is improved by partial carbonation while CSH are amorphized by complete carbonation. However, the features evidenced in this study cannot be directly related to effective features of cement as a monolith. Further studies involving cement as a monolith are necessary to ascertain textural, petrophysical, and mechanical evolution of cement.     

Physicochemical and pasting properties of maize flour as a function of the interactive effect of natural-fermentation and roasting

The effect of natural-fermentation and roasting on maize physicochemical and functional properties were evaluated. Natural fermented maize seeds were soaked for variable times (0, 24 and 48 h) and directly decorticated or roasted before milling into flour. Generally during the 24 to 48 h natural fermentation, total sugars (80.3–92.0 g/100 g) and proteins contents (4.0–7.6 g/100 g) decreased while they significantly increased with soaking. Soluble sugars content of the unroasted maize significantly decreased with fermentation while that of roasted maize significantly increased. Reverse observations were made on soluble proteins. The antinutrients (phytates and total polyphenols) contents of the grains as well as the functional properties of their flours were observed to have been significantly changed following fermentation and roasting. In particular the least gelation concentration (6 to 18 g/100 mL), an important reverse index of gelating power significantly increased with fermentation and roasting. As consequence the viscosity of the fermented maize flours were systematically significantly lower than that of the unfermented flour. Generally while the effects of duration of fermentation and roasting on the viscosity were not consistent, the 48 h natural fermented and roasted flour was observed to particularly produce flours of much lower viscosity. This highlighted the positive effect of combining fermentation and roasting to improve the quality of weaning flour made from maize.     

Use of β-hydroxyacyl-CoA-dehydrogenase (HADH) activity to differentiate frozen from unfrozen fish and shellfish

 Further work on an enzymic method to differentiate frozen from unfrozen fish and shellfish is reported. The method is based on the release of the β-hydroxyacyl-CoA-dehydrogenase (HADH) from mitochondria during freezing. Enzymic activity was evaluated in fresh and frozen thawed samples from sole (Solea solea), sea bream (Pagellus centrodontus), hake (Merluccius merluccius), gilt headed bream (Sparus aurata), sea bass (Dicentrarchus labrax), salmon (Salmo salar), prawn (Penaeus japonicus) and Norwegian lobster (Nephrops norvegicus). Changes in the HADH activity of fresh and frozen thawed samples were compared after freezing at –196  °C for 15 min. Two values were obtained: U (by dividing: HADH activity of samples frozen at –196  °C, then thawed/HADH activity of unfrozen samples) and F (by dividing: HADH activity of samples frozen at –18  °C, thawed, then frozen at –196  °C /HADH activity of samples frozen at –18  °C, then thawed). Statistical analysis showed significant differences (P≤0.05) between both quotients for gilt headed bream, salmon, sea bream, sole and prawn, and an arbitrary limit was set at 2 to differentiate frozen thawed from unfrozen samples. The application of this limit made it possible to discriminate the unfrozen from the frozen thawed state of around 90% of the total samples analysed. Best results were obtained for prawn (100% of samples differentiated). In the present paper, a laboratory routine is proposed based on the comparison of the HADH activity of a sample analysed straight away and that of a sample frozen at –196  °C and then thawed. The reported method is simple and fast. The entire laboratory procedure can be performed in 45 min. Received: 20 July 1998 / Revised version: 2 November 1998     

Processing, Physicochemical, Nutritional, and Organoleptical Properties of Dackere, an African Cereal/Tuber Food Semolina

Dackere is a granulated food made from tubers or cereals flours by women in rural areas of Northern Cameroon. The processing of the semolina faces some constraints that affect the quality and hence the potential to improve the incomes of producers. The objectives of this work were to identify and characterize the processing steps involved in the production of dackere and evaluate the physicochemical and hedonic characteristics of this food. Four groups of farmers consisting of organized and specialized women in dackere processing were used for this purpose and then followed up in their production site. The results obtained revealed that dackere was manufactured from either tubers or cereals based on the available food materials: sweet potato, cassava, corn, millet, fonio, and mixture of sweet potato/corn. Generally, the processes involved included hydrating the flour with water, granulating manually, steam cooking, and eventually drying. All these processes were done in a non-replicable manner using traditional equipment. The physicochemical characterization revealed that dackeres were in general rich in starch (60.63 to 94.99 g/100 g) and poor in proteins (0.77 to 4.42 g/100 g). Digestible starch varied from 34.9 g/100 g for corn dackere to 66.6 g/100 g for cassava and sweet potatoes dackeres, and the index of whiteness varied from 58.8 for sweet potatoes dackere to 75.8 for cassava and corn dackeres. Significant variations were observed among producers. Consumers more appreciated the sweet potato/corn dackere mixture which was associated by principal component analysis to high swallowing ability, taste, and adherence in mouth. However, they were irregular in size and brown in color, characteristics negatively correlated to acceptability.     

Dry vs soaked wood: Modulating the volatile extractible fraction of oak wood by heat treatments

The aim of this study was to analyze the impact of the water content of wood on the concentrations of volatile compounds which can be extracted after heat treatments. Head Space-Solid Phase Micro Extraction Gas Chromatography coupled to Mass Spectrometry (HS-SPME GC–MS) has been used to compare the concentrations of six aroma compounds (vanillin, furfural, eugenol, guaïacol and cis- and trans-whisky lactones) in hydroalcoholic extracts of heated oak wood samples either previously soaked in hot water or not. Except for eugenol, concentrations of extracted aromas appeared to be lower in soaked woods than in dry woods for temperatures up to 200 °C. If a delaying effect of water could explain such overall lower extracted concentrations from soaked woods, a PCA analysis revealed that for the longer duration (25 min of heat treatment), the adsorbed water could promote a higher impact of furfural, eugenol and both whisky lactones on the composition of hydroalcoholic extracts, suggesting that alternative mechanisms of thermal modifications of the wood macromolecular network could exist at high temperatures in presence of adsorbed water.