3,3'-diethylthiatricarbocyanine iodide: a highly sensitive chiroptical reporter of DNA helicity and sequence

Using UV-vis absorption and circular dichroism (CD) spectroscopies, we explored the binding interactions of 3,3'-diethylthiatricarbocyanine iodide (Cy7) with polynucleotides of different sequences and helicity. CD showed to be a very diagnostic tool giving different spectroscopic chiroptical signatures for all explored DNA sequences upon Cy7 binding. Cy7 was able to spectroscopically discriminate between the right handed B-DNA of poly(dG-dC)(2) and its left handed Z-DNA counterpart induced by spermine or Co(III)hexamine via nearly opposite induced circular dichroic signal.     

Impact of ‘oxidizing’ and ‘reducing’ buckwheat sourdoughs on brown rice and buckwheat batter and bread

The influence of reducing and oxidizing buckwheat sourdoughs on the rheological, protein, and bread properties of buckwheat and brown rice flour was investigated. Batters and breads prepared with chemically acidified doughs, fresh pre-doughs, and fresh pre-doughs containing glutathione (3 mM) were used as controls. No significant differences were observed after the addition of reducing and oxidizing sourdoughs in all trials. Proteolysis was observed after proofing time in buckwheat and brown rice batters, respectively. Acidified doughs increased the elasticity and the gelatinization temperature of buckwheat batters. No notable microstructure changes were detected in brown rice batters. The extension of fermentation time in sourdough caused a slight decrease in bread volumes in all trials. Sourdoughs increased the bread volume and decreased the crumb hardness of buckwheat breads. In trials with brown rice flour, the addition of sourdough did not show relevant volume differences as compared to the controls, except big voids in sourdough bread crumb. Linear correlations between hardness, volume, and cells’ density were observed. However, no clear correlations among rheological parameters and bread characteristics could be detected. These results indicated that the applied strains were responsible for the leavening capacity of the yeast during the proofing time and for crumb structure in trials with buckwheat and brown rice flour. Applied sourdoughs were able to change the molecular, and bread properties of buckwheat and brown rice bread.     

Recycled poly(ethylene terephthalate) and its short glass fibres composites: effects of hygrothermal aging on the thermo-mechanical behaviour

This paper reports on the effects of hygrothermal aging at 70 °C in water and at 80% relative humidity, on the thermo-mechanical properties, molar mass and microstructure of recycled poly(ethylene terephthalate) (rPET) and its short glass fibres composites.For all the investigated materials, the elastic mechanical properties (tensile and storage moduli) determined at low strain levels resulted practically unaffected by hygrothermal aging under the selected conditions. On the other hand, a marked reduction of the tensile strength and apparent fracture toughness has been observed for rPET matrix and its composites during hygrothermal aging, more markedly for materials immersed in water than for those aged at 80% RH. Both properties resulted to be related on the molar mass of the rPET matrix, that decreased during hygrothermal aging as a consequence of the hydrolysis process.The materials glass transition, evaluated as the temperature of the loss factor peak, increased during hygrothermal aging due to the progressively restricted mobility of the amorphous phase caused by a concurrent crystallinity increase. This crystallization process (chemicrystallization) is favoured by temperature, by the plasticizing effect of water and by the reduction of molar mass.Consistently with the mechanical measurements, the morphology of fracture surfaces exposed to hygrothermal aging in water revealed a reduction of plastic deformation of the rPET matrix and a weakening of the fibre-matrix interface for rPET composites.     

Age replacement policy in a random environment using systemability

Preventive maintenance is a group of maintenance policies based on preventive actions in order to predate the failure of a component or a system. Usually, these policies are designed using a series of data related to the studied units. All policies do not consider the effect of the environment where the components or systems operate. In this article, one of the most used policies, the age replacement policy, is also discussed taking into consideration the environmental effects using an innovative concept, introduced by Pham, called systemability. Several numerical examples are carried out in order to illustrate the aim of this work. The importance of environmental factors is also demonstrated thanks to the application to a real case.     

Beam tests of composite steel-concrete members: A three-dimensional finite element model

Modern construction makes frequent use of composite steel-concrete beams for bridge and building applications. This paper describes a three-dimensional finite element model in which all components forming the composite member are modelled by means of solid elements. The proposed approach is developed using the commercial software Abaqus and is able to model the composite response without requiring information from push-out tests commonly performed to define the constitutive relationship for the shear connectors. All materials are assumed to behave in a nonlinear fashion. Contact between the elements is simulated using surface-to-surface and embedment techniques. The adequacy and accuracy of the proposed modelling approach are validated against experimental results available in the literature on simply-supported and continuous beam tests with both solid and composite slabs.     

An LMI approach for H ∞ analysis and control of discrete-time piecewise affine systems

In this paper we investigate some analysis and control problems for discrete-time hybrid systems in the piece-wise affine form. By using arguments from the dissipativity theory for non-linear systems, we show that H X analysis and synthesis problems can be formulated and solved via linear matrix inequalities by taking into account the switching structure of the considered system. In this paper we address the generalized problem of controlling hybrid systems whose switching structure does not depend only on the state but also on the control input.     

Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues

Meringues are characterized by a predominant air phase and their overall quality is intimately related with microstructure. The formation of meringues microstructure relies on the capacity of egg white (EW) proteins to form voluminous and stable foams and it is ultimately related with the chemical properties of proteins and with the addition of ingredients such as sugars, salts, acids and surfactants.The study aimed at assessing the influence of sugar/EW ratio, citric acid and EW type on the microstructural and mechanical properties of meringues. Meringues prepared with different sugar/EW, citric acid level and different EW type were subjected to microstructural analysis by X-ray microtomography and to mechanical assessment by compression tests.Results demonstrate the ability of X-ray microtomography to reconstruct the 3D microstructure of meringues allowing the measurement of porosity, size, shape and distribution of pores. Citric acid, sugar concentration and EW type play a fundamental role on meringues microstructural parameters and mechanical properties. Low sugar/EW ratios as well as increasing citric acid levels increase the air phase and result in a softer texture of meringues. Moreover, low sugar/EW ratios and increasing citric acid in the meringue result in a reduction of pore size and also influence the shape of pores. Meringues microstructural and mechanical properties are affected by the EW quality: fresh and pasteurized EWs and EWs stored at refrigerated temperatures scored the highest structural and mechanical performances, while powdered and frozen EWs and albumens from old eggs showed the worst results. Not only the balance among ingredients but also the choice of raw materials can strongly affect the final quality of meringues.     

Shelf life of ready‐to‐cook cauliflower mixtures as affected by packaging film mass transport properties

In this work, the influence of packaging mass transport properties on quality loss of fresh‐cut cauliflower mixtures was addressed. The study was organised in two subsequent experimental steps; first, the selection of micro‐perforated packaging films was carried out by monitoring the package headspace gas concentrations of fresh‐cut white, green cauliflower and roman cabbage. Then, the effects of the barrier properties of the selected micro‐perforated film on shelf life of two different fresh‐cut cauliflower mixtures, stored at 4 ± 1 °C, were addressed. Results suggested that, among the investigated films, the micro‐perforated polymeric matrix with the lowest oxygen transmission rate value showed the best performance as it created the optimum headspace gas composition for each cauliflower variety, as well as, for the product mixtures. The appearance of visible moulds was the factor limiting product shelf life that accounted for about 18 days for both the investigated cauliflower mixtures.     

Process and terminations variations aware stability criteria for microwave amplifiers

Two novel process variations aware, necessary and sufficient conditions suitable for implementation in CAD optimizers are proposed to check amplifiers stability. Case studies are presented, showing that the new criteria allow robust amplifier design, under variation of active device immittance parameters in pre‐specified rectangular regions, due to manufacturing tolerances. © 2012 Wiley Periodicals, Inc. Int J RF and Microwave CAE 23: 619–626, 2013.