Miscibility study of chitosan/polyethylene glycol fumarate blends in dilute solutions

Solution miscibility of chitosan/polyethylene glycol fumarate blends dissolved in acetate buffer solution was investigated in different blend compositions by viscosity, density, and refractive index measurement techniques at 30, 40, and 50°C. In order to quantify the miscibility of the polymer pair, degree of miscibility was studied by means of two criteria known as interaction parameters i.e., μ and α. On the basis of the sign convention involved in these criteria, these values revealed that the blend solution was miscible when the chitosan content was more than 80% (w/w) of the composition. The results were confirmed by density, and refractive index measurements. Furthermore, the results showed that the miscibility window of chitosan/polyethylene glycol fumarate blends was independent with respect to the changes in solution temperature. Therefore, these results suggested due to intermolecular hydrogen‐bonding interaction between amino and hydroxy groups of chitosan and hydroxy groups of polyethylene glycol fumarate which play an important role in the formation of miscible phase. © 2012 Wiley Periodicals, Inc. J. Appl. Polym. Sci., 2013     

Effect of nano-sized calcium carbonate on cure kinetics and properties of polyester/epoxy blend powder coatings

Today's strict environmental laws pose significant challenges for coating's formulators to look for eco-friendly products. Powder coatings, particularly polyester/epoxy blends have demonstrated their ability as alternatives to traditional solvent-borne coatings. Recently, the use of nanoparticles such as nano-CaCO₃ (nCaCO₃) has been suggested as a beneficial strategy towards powder coating application with improved properties. Here, we study the effect of nCaCO₃ on morphology, cure behavior, adhesion and hardness of polyester/epoxy systems. The nanoparticles shape, size and dispersion state were investigated through X-ray diffraction (XRD), transmission electron microscopy (TEM) and scanning electron microscopy (SEM) methods. Furthermore, isothermal cure characterization of the neat and filled systems was performed using a torque rheometer. The most important finding based on the rheological studies was the catalytic effect of nCaCO₃ on cure reaction of polyester/epoxy, leading to the shorter curing time. Moreover, the kinetic analyses of rheograms revealed a marked decrease in the activation energy of the cure process upon raising nCaCO₃ content. Interestingly, pull-off adhesion and hardness tests showed that the hardness and adhesion strength were dramatically increased by the addition of nCaCO₃ into the polyester/epoxy system compared to pure blend resin. Therefore, considering the strong competition in powder coating market, the use of nCaCO₃ as a commercial and inexpensive nanofiller is necessary not only to reduce the dwell time which has benefits in terms of the energy consumption and economics, but also to improve the performance of final polyester/epoxy coating.     

Synthesis and characterization of poly(ethylene tetrasulfide)/graphene oxide nanocomposites by in situ polymerization method

Poly(ethylene tetrasulfide) (PSP) is synthesized via interfacial polycondensation of 1,2 dichloroethane and sodium tetrasulfide, in the presence of graphene oxide (GO). This process resulted in homogeneously dispersed PSP/GO nanocomposites. Nanocomposites of 0.3 and 0.5?wt% of GO are synthesized and their morphology, chemical characteristics behavior are studied employing field emission scanning electron microscopy, Fourier transform infrared spectroscopy and X-ray diffraction techniques. Thermal characterization of composites is performed by differential scanning calorimetry and thermogravimetry analysis. Results indicate that the addition of only small amounts (0.5?wt%) of well-dispersed GO can increase the melting point more than 16°C resulting in better thermal properties for the composite. The solubility of nanocomposite is also studied and results show that the solubility depends on solvent concentration in addition to reinforcement (GO) deals.     

Colour and ergonomics: On the selection of a “colour of the year”

The key role of colour in ergonomics has been emphasized by a number of researchers and design professionals. Although several research studies have been published regarding the use of colour in ergonomics, there are still some areas that need to be considered. The issue of deciding a “colour of the year” is an example, which represents a new challenge for researchers in the field of ergonomics. This is of particular interest considering the fact that the nature of research on the selection of a “colour of the year” is generally based on user experience. This paper argues that ergonomics should play a more prominent role in this field to ensure better user experience and performance. This paper highlights specific areas that need further study and development.     

Fuzzy logistic regression based on the least squares approach with application in clinical studies

To model fuzzy binary observations, a new model named “Fuzzy Logistic Regression” is proposed and discussed in this study. In fact, due to the vague nature of binary observations, no probability distribution can be considered for these data. Therefore, the ordinary logistic regression may not be appropriate. This study attempts to construct a fuzzy model based on possibility of success. These possibilities are defined by some linguistic terms such as …, low, medium, high…. Then, by use of the Extension principle, the logarithm transformation of “possibilistic odds” is modeled based on a set of crisp explanatory variables observations. Also, to estimate parameters in the proposed model, the least squares method in fuzzy linear regression is used. For evaluating the model, a criterion named the “capability index” is calculated. At the end, because of widespread applications of logistic regression in clinical studies and also, the abundance of vague observations in clinical diagnosis, the suspected cases to Systematic Lupus Erythematosus (SLE) disease is modeled based on some significant risk factors to detect the application of the model. The results showed that the proposed model could be a rational substituted model of an ordinary one in modeling the clinical vague status.     

Effects of forage provision to dairy calves on growth performance and rumen fermentation: A meta-analysis and meta-regression

A meta-analysis of the potential effect of forage provision on growth performance and rumen fermentation of dairy calves was conducted using published data from the literature (1998–2016). Meta-regression was used to evaluate the effects of different forage levels, forage sources, forage offering methods, physical forms of starter, and grain sources on the heterogeneity of the results. We considered 27 studies that reported the effects of forage provision to dairy calves. Estimated effect sizes of forage were calculated on starter feed intake, average daily gain (ADG), feed efficiency (FE), body weight (BW), and rumen fermentation parameters. Intake of starter feed, ADG, BW, ruminal pH, and rumen molar proportion of acetate increased when supplementing forage but FE decreased. Heterogeneity (the amount of variation among studies) was significant for intake of starter feed, ADG, FE, final BW, and rumen fermentation parameters. Improving overall starter feed intake was greater in calves offered alfalfa hay compared with those offered other types of forages. During the milk feeding and overall periods, improving ADG was greater for calves fed a high level of forage (>10% in dry matter) compared with those fed a low level of forage (≤10% in dry matter) diets. The advantages reported in weight gain at a high level of forage could be due to increased gut fill. Improving overall ADG was lower for calves offered forages with textured starter feed compared with ground starter feed. The meta-regression analysis revealed that changes associated with forage provision affect FE differently for various forage sources and forage offering methods during the milk-feeding period. Forage sources also modulated the effect of feeding forage on ruminal pH during the milk-feeding period. In conclusion, forage has the potential to affect starter feed intake and performance of dairy calves, but its effects depend on source, level, and method of forage feeding and physical form of starter feed independently of grain sources included in the starter feed.     

Effects of preweaning total plane of milk intake and weaning age on intake,growth performance,and blood metabolites of dairy calves

The objective of this study was to evaluate the effects of preweaning total plane of milk intake and weaning age on intake, growth performance, and blood metabolites of dairy calves. A total of 48 Holstein calves (40 ± 1.6 kg of body weight) were used in a 2 × 2 factorial arrangement with the factors of weaning age (d 60 vs. 75) and the total plane of milk intake (medium vs. high) during the preweaning period. Calves were assigned to 1 of 4 treatments: (1) calves fed medium plane of milk (MPM) intake and weaned on d 60 of age (MPM-60d, 4 L/d of milk from d 3 to 10, 6 L/d of milk from d 11 to 55, and 3 L/d of milk from d 56 to 60 of age; total milk intake = 317 L), (2) calves fed MPM intake and weaned on d 75 of age (MPM-75d, 4 L/d of milk from d 3 to 10 and 4.5 L/d of milk from d 11 to 70 of age followed by feeding 2.25 L/d of milk from d 71 to 75 of age; total milk intake = 313 L), (3) calves fed high plane of milk (HPM) intake and weaned on d 60 of age (HPM-60d, 4 L/d of milk from d 3 to 10, 6 L/d of milk from d 11 to 20, and 8.5 L/d of milk from d 21 to 55 followed by feeding 4.25 L/d of milk from d 56 to 60 of age; total milk intake = ～411 L); and (4) calves fed HPM intake and weaned on d 75 (HPM-75d, 4 L/d of milk from d 3 to 10, and 6 L/d of milk from d 11 to 70 of age followed by feeding 3 L/d of milk from d 71 to 75 of age; total milk intake = 407 L) with no milk refusals. All of the calves were monitored up to d 90 of age. Regardless of weaning age, starter feed intake and dry matter intake (% of body weight) were lower in calves fed HPM compared with those receiving MPM. A tendency for the plane of milk intake × weaning age interaction was observed for metabolizable energy intake with the highest value was recorded with the HPM-75d calves. The lowest efficiency of metabolizable energy intake and average feed efficiency was observed in HPM-60d calves throughout the experimental period as compared with the other groups. An interaction was found between the total plane of milk intake and weaning age regarding effects on total average daily gain, average daily gain/metabolizable energy intake, feed efficiency, final body weight, and plasma β-hydroxybutyrate levels with the highest values measured in HPM-75d calves. Weaning on d 75 versus d 60 improved wither height and hip width, which tended to increase body length at the end of the trial. The results suggest that calves fed high amounts of milk during their preweaning period benefit from extending the time of weaning from 60 to 75 d of age based on average daily gain, feed efficiency, and final body weight.     

Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum

The functionality of Zedu gum as a fat mimetic in low‐fat brined cheese was studied. The physicochemical, textural, rheological, microstructural and sensory properties of cheese samples modified with 0.1% and 0.25% of Zedu gum were compared to those of control cheeses (low‐fat and full‐fat cheeses with no fat mimetic) during ripening. To obtain further information about the cheeses' structure and interactions between macromolecules (casein protein and Zedu gum), other parameters were analysed by differential scanning calorimetry and Fourier transform infrared (FTIR) spectroscopy. Incorporation of Zedu gum into low‐fat cheese caused an open microstructure and softer texture in comparison with the control low‐fat cheese. The thermal properties and FTIR spectra of the cheeses were influenced by both fat mimetic and ripening time. On days 1 and 60 of ripening time, the lower value of enthalpy of the low‐fat cheese with 0.25 g of Zedu gum/kg of milk (AS 0.25) in comparison with control low‐fat cheese could have been due to the electrostatic nature of the interactions between Zedu gum and casein protein. On both days, the FTIR spectrum of AS 0.25 showed a well separated absorption at 1746 cm^?1 possibly due to the formation of ester groups as a result of the interaction of the carbonyl groups in Zedu gum with the hydroxyl groups of some amino acids in casein.