Wearable Technologies,Portable Architectures and the Vicissitudes of the Space Between

The omnipresence of the iPod and mobile phone has ensured portable and wearable technologies' highly privileged position in contemporary society. They are at the top of the pile where conspicuous consumption is concerned - you only have to visit an Apple store on a Saturday afternoon to witness the degree to which this highly sought-after gadgetry has become subject to consumer frenzy and speculation. Here, Despina Papadopoulos reviews the particular social and cultural impact of wearable devices. She also welcomes in a new generation of interactive designers who are investigating the human and emotional potential of emergent technologies. Copyright © 2007 John Wiley & Sons, Ltd.     

Storage stability and ageing effect of biodiesel blends treated with different antioxidants

This study investigates the impact of various synthetic phenolic antioxidants on the oxidation stability of biodiesel blends with the employment of the modified Rancimat method. The experimental results revealed that an improvement in oxidation stability could be achieved with all antioxidants tested. Butylated hydroxytoluene (BHT) and butylated hydroxyanisol (BHA) displayed the lowest effectiveness in neat biodiesel, whereas their use in biodiesel blends showed a greater stabilizing potential. Propyl gallate (PG) and pyrogallol (PA) additives showed the strongest effectiveness in both the neat biodiesel and the biodiesel blends. During a naturally ageing process of the biodiesel blends which was conducted for a period of 10 weeks, samples were taken every 2 weeks to measure the oxidation stability, kinematic viscosity and acid value. This process was designed in such manner to simulate the ageing of an automotive biofuel stored in the fuel tank of a vehicle. The results showed a sharp decrease in fuel stability over time. Although limited effects were observed in viscosity, the acid value was significantly increased over time. The addition of antioxidants resulted in some increases in viscosity and acid value of the biodiesel blends.     

Challenges in the Processing Line of Spanish Style cv. Chalkidiki Green Table Olives Spontaneously Fermented in Reduced NaCl Content Brines

In this work, the effect of different treatments using selected combinations of chloride salts (NaCl, KCl, CaCl_2, MgCl₂) in fermentation brine to assess the safety, quality, and nutritional value of the Spanish style cv. Chalkidiki green table olives spontaneously fermented is studied. Examination of safety parameters (bacteria/yeasts, pH, acidity) and changes in olive color and texture characteristics in brines during fermentation, and in mineral content of olives upon storage up to 12 months, is conducted using appropriate methods. Sensory evaluation takes place in certain cases. Among the tested salt combinations, those of 4.08% NaCl, 2.8% KCl, 1% CaCl₂, and 0.12% MgCl₂ (w/v) are found to be the most effective regarding safety, color, texture, and taste. Findings support that Spanish style cv. Chalkidiki green olives can be spontaneously fermented in reduced NaCl content brine. The 50% lower NaCl content of the fermented olives compared with that in traditionally fermented ones suggests that reformulation of cv. Chalkidiki green table olives by safe intervention is feasible. Practical Applications: cv. Chalkidiki green table olives are of high importance for the Greek economy. Traditionally they are spontaneously fermented in NaCl brine (8% w/v). Partial replacement of NaCl content with other salts in such a line results in a product acceptable in terms of safety and quality characteristics. The Greek table olive industry may profit from the findings in an attempt to remodel the traditional spontaneous fermentation in green olive processing according to international dietary guidelines.     

Influence of electrochemical copolymerization conditions of 3‐methylthiophene and biphenyl on the morphology and nanomechanical properties of the films

The aim of this work is to synthesize novel 3‐methylthiophene (3MTh)/biphenyl (Biph) copolymer films by electropolymerization and study their mechanical properties through nanoindentation. The morphology, the chemical structure as well as the electrical conductivity of the copolymer films depended strongly on the electropolymerization conditions. It was found that the polymer deposition follow an instantaneous, two‐dimensional nucleation and growth mechanism leading to homogenous films. The copolymer films had higher Young modulus and nanohardness than poly(3‐methylthiophene) (3PMTh), indicating that the incorporation of Biph units within the P3MTh chain leads to a more densely packed structure and a more brittle polymer. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 42575.     

Fast and effective characterization for classification and similarity searches of 2D and 3D spatial region data

We propose a method for characterizing spatial region data. The method efficiently constructs a k-dimensional feature vector using concentric spheres in 3D (circles in 2D) radiating out of a region's center of mass. These signatures capture structural and internal volume properties. We evaluate our approach by performing experiments on classification and similarity searches, using artificial and real datasets. To generate artificial regions we introduce a region growth model. Similarity searches on artificial data demonstrate that our technique, although straightforward, compares favorably to mathematical morphology, while being two orders of magnitude faster. Experiments with real datasets show its effectiveness and general applicability.     

Thermal decomposition behavior,characterization and evaluation of pyrolysis products of agricultural wastes

Thermal decomposition behavior during pyrolysis, the composition and the physicochemical characteristics of the pyrolysis products were studied for four agricultural wastes from Southern Greece. These wastes are produced in abundance in the Mediterranean Region but still remain relatively unexploited, while there is also lack or little relevant scientific information. Pyrolysis process for the examined samples was studied using a TGA analyzer and a properly tested and calibrated TG/MS setup, at a heating rate of 10 °C/min up to 850 °C. Determination of important quantitative parameters of pyrolysis as a function of temperature, on an instantaneous or integral basis, and correlation of the evolved gas results with the degradation of pseudocomponents of raw biomass was made possible. The average higher heating value of the pyrolysis light gases was found to be in a satisfactory for energy purposes range of 11.2–14.4 MJ/Nm³. Furthermore, biochars produced at 450, 550 and 650 °C in a fixed bed reactor were found to exhibit calorific value ranging from 20.1 to 28.7 MJ/kg and structural stability. They were also found to have a high nutrients content and below limits or negligible heavy metals content for soils applications, regardless of production temperature.     

Interface-Me: Pursuing Sociability Through Personal Devices

In this paper we describe the fundamental principles that guide our work process at 5050 Ltd, in developing concepts and prototypes for personal technology devices. We maintain that in designing personal devices it is critical to address the social interaction elements of the user experience. We introduce the term “social functionality” to refer to those aspects of a device that are specifically designed to elicit sociability and serendipity. It also refers to those aspects which enable users to communicate or represent individuating characteristics through the use of their device. Social functionality is seen as a critical success factor in the design of future personal devices. Introducing social functionality in personal technology devices requires a multidisciplinary approach. Design and technology are seen as inseparable elements of the development process. The mbracelet¹, a wearable prototype we developed for, and in association with, NCR’s The Knowledge Lab, is used as a case in point.     

Pheophytin α degradation products as useful indices in the quality control of virgin olive oil

In previous studies we reported the presence of compounds with spectral characteristics similar to pheophytin α (Pheo α), which often accompany the Pheo α peak in the chromatographic profile of virgin olive oils (VOO) at 410 nm under normal-phase HPLC conditions. The occurrence and levels of these compounds were found to be affected by storage conditions of the oil samples. In the present study we investigated whether the major Pheo a degradation products, identified as pyropheophytin α (coeluting with the respective epimer) and 13²-OH-pheophytin α, could be used as estimates of VOO history. The content of Pheo α and its degradation products was determined for a great number of authentic olive oil samples of unknown history. Results are discussed in comparison with other quality indices (e.g., antioxidant content) when necessary. High amounts of the pyro form (20–30% of total pheophytins) were related to thermal abuse or lengthy storage. The presence of allomers indicated oxygen availability. The levels of these products, 0–20% of the total pheophytin content for 62% of the samples, seemed to be influenced by the presence of pro- and antioxidants. When low levels of Pheo α are not accompanied by other degradation products, light exposure for a certain period of storage can be assumed.