Co‐poly(vinyl chloride‐vinyl acetate‐vinyl alcohol)‐silica nanocomposites from sol–gel process: Morphological,mechanical, and thermal investigations

Organic–inorganic nanocomposites consisting of co‐poly(vinyl chloride‐vinyl acetate‐vinyl alcohol) and silica were prepared via sol–gel process. Two types of hybrids were prepared, one in which interactions between hydroxyl group present in the copolymer chain and silanol groups of silica network were developed. In the second set, extensive chemical bonding between the phases was achieved through the reaction of hydroxyl groups on the copolymer chains with 3‐isocyanatopropyltriethoxysilane (ICTS). Hydrolysis and condensation of tetraethoxysilane and pendant ethoxy groups on the chain yielded inorganic network structure. Mechanical and thermal behaviors of the hybrid films were studied. Increase in Young's modulus, tensile strength, and toughness was observed up to 2.5 wt % silica content relative to the neat copolymer. The system in which ICTS was employed as binding agent, the tensile strength and toughness of hybrid films increased significantly as compared to the pure copolymer. Thermogravimetric analysis showed that these nanocomposite materials were stable up to 250°C. The glass transition temperature increases up to 2.5 wt % addition of silica in both the systems. Field emission scanning electron microscope results revealed uniform distribution of silica in the copolymer matrix. © 2012 Wiley Periodicals, Inc. J Appl Polym Sci, 2012     

温度对大豆奶酪成熟特性的研究

分别研究了大豆奶酪在不同的温度条件下的成熟特性.氨基酸态氮分析、质构分析以及风味品尝的结果均表明采用变温培养,即先在30℃成熟2d后再15℃成熟54d的大豆奶酪成熟度最好,其氨基酸态氮含量最高、硬度最低,品尝口感最好.     

Synthesis, Sintering, and Microstructure of Nasicons

The preparation and characterization of Hong and von Alpen types of Nasicons are described. When highly reactive gel-processed powders are heated at about 1000°C, Nasicons are formed in a finely divided state. Sintering of compacts requires 1125° to 1325°C, depending on the composition. Observed sintering kinetics suggest a liquid-phase mechanism; SEM reveals the Hong Nasicons to contain two (when zirconia-free) or three phases. The von Alpen materials are zirconia-free, but consist of two phases. A glass phase is common to both materials, and its presence is attributed to the liquid-phase sintering mechanism.     

Dietary mycotoxins binders: a strategy to reduce aflatoxin m1 residues and improve milk quality of lactating Beetal goats

Aflatoxin M1 (AFM1) is a metabolite of aflatoxin B1 (AFB1) and secreted in milk of animals that are kept on a moldy diet. AFB1 is produced by several toxigenic species of fungi. In this study, the comparative efficacy of two mycotoxin binders was evaluated in terms of reducing excretion of AFM1, total viable bacterial count and somatic cell count in milk obtained from goats fed with AFB1 contaminated diet. A total of 32 lactating Beetal goats were reared and divided into 4 equal groups: Animals of group A were kept as control, while those in groups B, C, and D were individually fed with AFB1 at 40 µg alone, 40 µg AFB1 along with mycotoxin binder Toxfin^® at 3 g kg^?1 of cotton seed cake, and 40 µg AFB1 along with mycotoxin binder Elitox^® at a dose rate of 1 g kg^?1 of cotton seed cake, respectively. Toxfin^® significantly decreased the excretion of AFM1 in goats’ milk by 49.57 % while Elitox^® non-significantly reduced the excretion of AFM1 in goats’ milk by 19.49 %. Total viable bacterial count in milk samples of group C and D, and somatic cell count in milk samples of group C did not reduce significantly. However, somatic cell count in milk samples of group D reduced significantly. We conclude that the addition of Toxfin^® in the moldy diet significantly reduce the excretion of AFM1 in animals’ milk and minimize the risk of mycotoxin toxicity to public health.     

Aramid–multiwalled carbon nanotube nanocomposites: effect of compatibilization through oligomer wrapping of the nanotubes

Aramid–multiwalled carbon nanotube (MWCNT) nanocomposites with different CNT loadings were prepared by the solution‐blending technique. Aramid oligomeric chains having reactive amine end‐groups were covalently grafted and wrapped over the surface of acid‐functionalized MWCNTs. The presence of functional groups and surface modification of MWCNTs were studied using Raman, Fourier transform infrared and X‐ray photoelectron spectroscopic and transmission/scanning electron microscopic techniques. Addition of these MWCNTs resulted in a homogeneous dispersion throughout the aramid matrix. Dynamic mechanical thermal analysis showed an increase in the storage modulus and the glass transition temperature involved with α‐relaxations on CNT loading. The coefficient of thermal expansion (CTE) of aramid was reduced on loading with such CNTs. Strong interfacial interactions of the matrix with the surface‐modified CNTs reduced the stress‐transfer problem in the composite material and resulted in higher modulus of 4.26 GPa and a glass transition temperature of 338.5 °C, whereas the CTE was reduced to 101.8 ppm °C^?1 on addition of only 2.5 wt% CNTs in the aramid matrix. © 2016 Society of Chemical Industry     

Temperature‐induced volume change and glucose sensitivity of poly[(N‐isopropylacry‐ lamide)‐co‐acrylamide‐co‐(phenylboronic acid)] microgels

Nearly monodisperse glucose‐sensitive poly[(N‐isopropylacrylamide)‐co‐acrylamide‐co‐(phenylboronic acid)] microgels were synthesized in aqueous media by the functionalization of poly[(N‐isopropylacrylamide)‐co‐acrylamide‐co‐(acrylic acid)] microgels with 3‐aminophenylboronic acid via carbodiimide coupling. The glucose‐sensitive and thermosensitive behaviour of the microgels was investigated using a dynamic light scattering technique. The introduction of the hydrophobic phenylboronic acid (PBA) group significantly decreases the temperature at which maximum volume change of the resultant microgel particles is observed. The glucose sensitivity of the PBA‐containing microgels relies on the stabilization of the charged phenylborate ions by binding with glucose, which can convert more hydrophobic PBA groups to the hydrophilic phenylborate ions. The effect of pH, ionic strength and PBA content on temperature‐induced volume change and glucose sensitivity was systemically studied. The effect of NaCl on the glucose sensitivity was also investigated at physiological pH and ionic strength. Copyright © 2011 Society of Chemical Industry     

Design of momentum LMS adaptive strategy for parameter estimation of Hammerstein controlled autoregressive systems

Neural Computing and Applications - In the present work, strength of momentum least mean square (MLMS) algorithm is exploited for nonlinear system identification problems represented with...     

Plastic collapse load of corroded steel plates

Corrosion is one of the detrimental phenomena which reduces strength of structures. It is common practice to assume a uniform thickness reduction for general corrosion. Since the actual corroded plate has rough surfaces, to estimate the remaining strength of corroded structures, typically a much higher level of accuracy is required. The main aim of present work is to study plastic collapse load of corroded steel plates with irregular surfaces under tension. Non-linear finite element method by using computer code ANSYS was employed to determine plastic collapse load. By comparing the results with uniform thickness assumption, a reduction factor was proposed. It is found that by uniform thickness assumption, plastic collapse load of corroded plates are overestimated.     

INFLUENCE OF GUMS ON DOUGH PROPERTIES AND FLAT BREAD QUALITY OF TWO PERSIAN WHEAT VARIETIES

The effects of separate mixing of two hydrocolloids carboxymethylcellulose (CMC) and hydroxypropylmethylcellulose (HPMC) at 0.1, 0.3 and 0.5% levels with Sardary and Sorkheh wheat flours (two native Persian varieties) were studied. Chemical and rheological (Farinograph and Extensograph) tests, staling and sensory evaluations were performed on the two flours, their dough and the resulting Lavash flat bread, respectively. On the basis of split‐plot experiment in a complete random design and using the Duncan's multiple range tests, the data were evaluated and the average of replicates was compared at the statistical level of 1% (α = 0.01). Although the CMC and HPMC gums enhanced significantly the dough quality of the two wheat varieties by increasing water absorption and reducing resistances after 90 and 135 min (compared with control), the effect of HPMC was more pronounced than CMC. Anti‐staling properties of HPMC were better than CMC, especially for Sardary flour. Separate addition of 0.5% CMC and HPMC gums to Sorkheh and Sardary flours significantly delayed the staling process of the resulting Lavash bread by more than 45 and 42%, respectively. Additionally, sensory evaluation scores of the Lavash bread made from either Sorkheh flour containing 0.3% CMC or HPMC or Sardary flour containing 0.5% HPMC were 50 and 120% higher than control bread samples, respectively.