Formation of a Ti-siliceous trimodal material with macroholes, mesopores and zeolitic features via a one-pot templating synthesis

Based on a facile one-pot templating synthesis, using a TS-1 zeolite recipe whereby part of the zeolite structure directing agent is replaced by a mesopore templating agent, a trimodal material is formed. The resulting meso-TSM material combines mesoporosity (Ti-MCM-41) with zeolitic features (TS-1) and a unique sheet-like morphology with uniform macroporous voids (macroholes). Moreover, the macrohole formation, mesoporosity and zeolitic properties of the meso-TSM material can be controlled in a straightforward way by adjusting the length of the hydrothermal treatment. This newly developed material may imply great potential for catalytic redox applications and diffusion limitated processes because of its highly tunable character in all three dimensions (micro-, meso- and macroporous scale).     

Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese

Several strains of Enterococcus spp. are capable of producing bacteriocins with antimicrobial activity against important bacterial pathogens in dairy products. In this study, the bacteriocins produced by two Enterococcus strains (Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch), isolated from cheeses, were characterized and tested for their capability to control growth of Listeria monocytogenes 426 in experimentally contaminated fresh Minas cheese during refrigerated storage. Both strains were active against a variety of pathogenic and non-pathogenic microorganisms and bacteriocin absorption to various L. monocytogenes, Enterococcus faecalis ATCC 19443 and Lactobacillus sakei ATCC 15521 varied according to the strain and the testing conditions (pH, temperature, presence of salts and surfactants). Growth of L. monocytogenes 426 was inhibited in cheeses containing E. mundtii CRL35 up to 12 days at 8 °C, evidencing a bacteriostatic effect. E. faecium ST88Ch was less effective, as the bacteriostatic affect occurred only after 6 days at 8 °C. In cheeses containing nisin (12.5 mg/kg), less than one log reduction was observed. This research underlines the potential application of E. mundtii CRL35 in the control of L. monocytogenes in Minas cheese.     

Electrochemical synthesis of silver oxide nanowires,microplatelets and application as SERS substrate precursors

We describe the electrochemical synthesis of silver oxide nanowires and nanowire bundles, filled platelets and hollow microplatelets in either basic or acidic N,N-dimethylformamide solution. We propose that these nanostructures are formed at the electrode surface via two competing reactions namely, silver dissolution off the electrode in the presence of NH₃ or HF during the anodization of silver, and silver oxide precipitation. Results show that the precipitated silver oxide nanoparticles aggregate into nanowires as well as into filled and hollow microscale platelets, depending upon the nuclei concentration and the anodization current density. X-ray photoelectron spectroscopy (XPS), energy-dispersive X-ray spectroscopy (EDX) and Raman scattering spectroscopy show that the nanowires and microplatelets are mainly composed of Ag₂O. Nanowire bundles are used as substrates for surface-enhanced Raman scattering (SERS) where single molecule detection is achieved and evidenced using a bianalyte Raman technique.     

Influence of calcium carbonate filler and mixing type process on structure and properties of styrene–acrylonitrile/ethylene–propylene–diene polymer blends

The properties of styrene–acrylonitrile (SAN) and ethylene–propylene–diene (EPDM) blends containing different types of calcium carbonate filler were studied. The influence of mixing type process on the blend properties was also studied. Two different mixing processes were used. The first one includes mixing of all components together. The other process is a two‐step mixing procedure: masterbatch (MB; EPDM/SAN/filler blend) was prepared and then it was mixed with previously prepared polymer blend. Surface energy of samples was determined to predict the strength of interactions between polymer blend components and used fillers. The phase morphology of blends and their thermal and mechanical properties were studied. From the results, it can be concluded that the type of mixing process has a strong influence on the morphological, thermal, and mechanical properties of blends. The two‐step mixing process causes better dispersion of fillers in blends as well as better dispersion of EPDM in SAN matrix, and therefore, the finest morphology and improved properties are observed in blends with MB. It can be concluded that the type of mixing process and carefully chosen compatibilizer are the important factors for obtaining the improved compatibility of SAN/EPDM blends. © 2012 Wiley Periodicals, Inc. J Appl Polym Sci, 2012     

An Automated Single Interface Flow System for the Spectrophotometric Determination of Ethanol in Beverages Based on Schlieren Effect

A new and expeditious automated procedure for the determination of ethanol content in alcoholic beverages (distilled liquors and wine) by using a single interface flow analysis (SIFA) system with spectrophotometric detection is presented. The developed approach was simply based on refractive index gradient measurements, known as Schlieren effect, produced when acidified beverages samples were introduced in a single-line SIFA system that used deionized water as carrier (trailing) stream and a computer-controlled spectrophotometer as detector. In the implemented SIFA system, no chromogenic reagent is used, being the refractive index gradient a consequence of the mutual interdispersion of sample and carrier zones at the formed single interface, and no predefined volumes of both sample and carrier are required, which greatly simplifies system operation and optimization. The proposed methodology allowed the determination of ethanol concentrations between 4% and 24% (v/v) with good precision (RSD < 5.2%, n = 3) and a sampling frequency of about 58 h⁻¹ with consumption of 400 μl of sulfuric acid 0.5 mol l⁻¹ and 400 μl of sample per measurement. The developed procedure was applied to whisky, gin, rum, vodka, the sugar cane-based beverage “cacha?a,” and white wine, and the obtained results were in a good agreement with those provided by the reference method (RD < 5.0%). Recovery values acquired in the analysis of spiked ethanol samples (between 90.0% and 111.0% of the added amount) were also satisfactory.     

Evaluation of heat and oxidative damage during storage of processed tomato products. II. Study of oxidative damage indices

Tomato products (pulp, puree and paste) submitted to accelerated aging (30, 40 and 50 °C for 3 months) were studied to evaluate variations in the kinetics of the degradation of antioxidants and antioxidant activity. The carotenoids lycopene and β‐carotene, ascorbic acid, rutin and total phenolics were analysed. The antioxidant activity was measured using (a) the xanthine oxidase (XOD)/xanthine system, which generates superoxide radicals and hydrogen peroxide, and (b) the linoleic acid/CuSO₄ system, which promotes lipid peroxidation. The ascorbic acid content decreased even at 30 °C, following pseudo‐first‐order kinetics, with an activation energy of 105 200 J mol^?1 for tomato pulp and 23 600 J mol^?1 for tomato paste. The lower the initial ascorbic acid content, the higher was the degradation rate. Variations in phenolic compounds occurred at 40 °C and higher, following pseudo‐zero order kinetics. The antioxidant activity of the hydrophilic fraction of the tomato products depended on both antioxidant degradation and the Maillard reaction and could not be described by a kinetic model. The β‐carotene content decreased even at 30 °C, whereas the lycopene content was stable in all samples. The antioxidant activity of the lipophilic fraction of the tomato products decreased following pseudo‐first order kinetics, with an activation energy of 22 200 J mol^?1 for tomato pulp and 20 200 J mol^?1 for tomato paste. It is concluded that significant ‘oxidative damage’ can occur in tomato products during their commercial shelf‐life. Copyright © 2003 Society of Chemical Industry     

Analysis of EMG and acceleration signals for quantifying the effects of deep brain stimulation in Parkinson's disease

Deep brain stimulation (DBS) is effective in reducing motor symptoms in Parkinson's disease (PD). However, objective methods for quantifying its efficacy are lacking. We present a principal component (PC)-based tracking method for quantifying the effects of DBS in PD by using electromyography (EMG) and acceleration measurements. Ten parameters capturing PD characteristic signal features were initially extracted from isometric EMG and acceleration recordings. Using a PC approach, the original parameters were transformed into a smaller number of PCs. Finally, the effects of DBS were quantified by examining the PCs in a low-dimensional feature space. The EMG and acceleration data from 13 PD patients with DBS ON and OFF, and 13 healthy age-matched controls were used for analysis. Clinical evaluation of patients showed that their motor symptoms were effectively reduced with DBS. The analysis results showed that the signal characteristics of 12 patients were more similar to those of the healthy controls with DBS ON than with DBS OFF. These observations indicate that the PC-based tracking method can be used to objectively quantify the effects of DBS on the neuromuscular function of PD patients. Further studies are suggested to estimate the clinical sensitivity of the method to different types of PD.     

Influence of packaging atmosphere on the formation of cholesterol oxides in γ-irradiated egg powder

In a previous work the effect of ionising radiation on formation of cholesterol oxidation products (COPs) under aerobic conditions was studied. In the present work the influence of aerobic and anoxic conditions have been comparatively investigated to study the chemical changes of cholesterol in γ-irradiated egg powder. The irradiation treatment was carried out with powdered egg packed under air and also under vacuum in polyethylene (PE) bags and in laminated, oxygen impermeable three-layer (polyester-aluminium-polyethylene) foil to dosage levels 2 and 4 kGy at room temperature. The cholesterol oxidation is demonstrated by thin-layer chromatograms. In the egg powder wrapped in PE bags the predominant cholesterol derivatives?7-hydroxycholesterol isomers (α and β)—accumulated in significant amounts (increasing with dose) while vacuum-packaging in laminated foil considerably suppressed the quantity of these products and prevented the formation of cholesterol 5α, 6α-epoxide as well as 7-ketocholesterol. Little or no change was observed in non-irradiated (control) vacuum-packed egg powder stored at approximately 22°C for up to 5 months. Peroxide values showed changes parallel to the formation of COPs.     

Spherulite Growth Rate in Polypropylene/Silica Nanoparticle Composites: Effect of Particle Morphology and Compatibilizer

Spherical and tube‐like (TL) silica nanoparticles were melt blended with an isotactic polypropylene (PP) matrix and its effect on the isothermal spherulite growth rate was analyzed by polarized optical microscope. The addition of low amount (≈1 wt.‐%) of either 15 nm spherical or TL particles raises the spherulite growth rate and the nucleation density of spherulites. Samples prepared with silica spheres of 80 nm otherwise do not show any change in the crystallization behavior. By adding a compatibilizer, both the nucleation density and the spherulite growth rate of the pure polymer are increased. Noteworthy, although the nanoparticles do not further increase the nucleation density of the PP/compatibilizer blend, independent of its form and size, they cause a decrease in its spherulite growth rate.

     

Comparison of holotomographic microscopy and coherence-controlled holographic microscopy

Quantitative phase imaging (QPI) is a powerful tool for label-free visualisation of living cells. Here, we compare two QPI microscopes – the Telight Q-Phase microscope and the Nanolive 3D Cell Explorer-fluo microscope. Both systems provide unbiased information about cell morphology, such as individual cell dry mass, perimeter and area. The Q-Phase microscope uses artefact-free, coherence-controlled holographic imaging technology to visualise cells in real time with minimal phototoxicity. The 3D Cell Explorer-fluo employs laser-based holotomography to reconstruct 3D images of living cells, visualising their internal structures and dynamics. Here, we analysed the strengths and limitations of both microscopes when examining two morphologically distinct cell lines – the cuboidal epithelial MDCK cells which form multicellular clusters and solitary growing Rat2 fibroblasts. We focus mainly on the ability of the devices to generate images suitable for single-cell segmentation by the built-in software, and we discuss the segmentation results and quantitative data generated from the segmented images. We show that both microscopes offer slightly different advantages, and the choice between them depends on the specific requirements and goals of the user.