Modelling and simulation results for a domestic exhaust-air heat pump heating system

Energy consumption in residential buildings has gained an increasing interest the latest years due to the rising demand for efficient energy use and higher comfort standards. In tight building constructions with controlled ventilation, heat recovery with exhaust-air heat pump connected to floor heating is regarded as energy efficient heating system that optimises the energy use in buildings while maintaining an acceptable level of thermal comfort. In this study, we use the computational tools TRNSYS and EES to model and analyse the performance of a residential house, its ventilation system and its floor heating system based on an exhaust air heat pump. The system analysis focuses particularly on the influence of internal and solar gains on the operation of the heating system and the thermal comfort of the house. Furthermore, the way that gains influences the performance of the floor heating system is examined. Overall, the results bring to light the impact of factors that are not easy to predict on the indoor climate and the thermal comfort.     

Design,Synthesis, and in vitro Evaluation of P2X7 Antagonists

The P2X7 receptor is a promising target for the treatment of various diseases due to its significant role in inflammation and immune cell signaling. This work describes the design, synthesis, and in vitro evaluation of a series of novel derivatives bearing diverse scaffolds as potent P2X7 antagonists. Our approach was based on structural modifications of reported (adamantan-1-yl)methylbenzamides able to inhibit the receptor activation. The adamantane moieties and the amide bond were replaced, and the replacements were evaluated by a ligand-based pharmacophore model. The antagonistic potency of the synthesized analogues was assessed by two-electrode voltage clamp experiments, using Xenopus laevis oocytes that express the human P2X7 receptor. SAR studies suggested that the replacement of the adamantane ring by an aryl-cyclohexyl moiety afforded the most potent antagonists against the activation of the P2X7 cation channel, with analogue 2-chloro-N-[1-(3-(nitrooxymethyl)phenyl)cyclohexyl)methyl]benzamide ( 56 ) exhibiting the best potency with an IC₅₀ value of 0.39 μM.     

Multi-Scale Analysis of Fretting Fatigue in Heterogeneous Materials Using Computational Homogenization

This paper deals with modeling of the phenomenon of fretting fatigue in heterogeneous materials using the multi-scale computational homogenization technique and finite element analysis (FEA). The heterogeneous material for the specimens consists of a single hole model (25% void/cell, 16% void/cell and 10% void/cell) and a four-hole model (25% void/cell). Using a representative volume element (RVE), we try to produce the equivalent homogenized properties and work on a homogeneous specimen for the study of fretting fatigue. Next, the fretting fatigue contact problem is performed for 3 new cases of models that consist of a homogeneous and a heterogeneous part (single hole cell) in the contact area. The aim is to analyze the normal and shear stresses of these models and compare them with the results of the corresponding heterogeneous models based on the Direct Numerical Simulation (DNS) method. Finally, by comparing the computational time and % deviations, we draw conclusions about the reliability and effectiveness of the proposed method.     

Electron Holes in G-Quadruplexes: The Role of Adenine Ending Groups

The study deals with four-stranded DNA structures (G-Quadruplexes), known to undergo ionization upon direct absorption of low-energy UV photons. Combining quantum chemistry calculations and time-resolved absorption spectroscopy with 266 nm excitation, it focuses on the electron holes generated in tetramolecular systems with adenine groups at the ends. Our computations show that the electron hole is placed in a single guanine site, whose location depends on the position of the adenines at the 3′ or 5′ ends. This position also affects significantly the electronic absorption spectrum of (G⁺)^● radical cations. Their decay is highly anisotropic, composed of a fast process (<2 µs), followed by a slower one occurring in ~20 µs. On the one hand, they undergo deprotonation to (G-H2)^● radicals and, on the other, they give rise to a reaction product absorbing in the 300–500 nm spectral domain.     

Enrichment of ice cream with dietary fibre: Effects on rheological properties,ice crystallisation and glass transition phenomena

In the present study, the effects of four dietary fibre sources (oat, wheat, apple and inulin) on the rheological and thermal properties of model sucrose–polysaccharides solutions and ice cream mixes were investigated. The content of fibre in insoluble compounds increased significantly the viscosity and the shear thinning behaviour of the model solutions and ice creams, due to the increase of total solids and the formation of networks comprised of hydrated cellulose and hemicellulose. The increase of soluble material did not alter significantly the rheology of the samples but limited the freezing point depression and elevated the glass transition temperatures, indicating a potential cryoprotective action. The use of oat and wheat fibre favoured viscosity development due to water-binding, whereas inulin caused a remarkable increase of glass transition temperature (T_g) in model solutions and ice cream mixes, indicating the reduction of water molecule mobility from the bulk aqueous phase to the ice crystals’ surface. Apple fibre addition greatly increased viscosity and elevated the T_g values, particularly in the presence of proteins. Thus, our results suggest the potential use of dietary fibres as crystallisation and recrystallisation phenomena controllers in frozen dairy products.     

Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing

Escherichia coli O157:H7 attached to beef-contact surfaces found in beef fabrication facilities may serve as a source of cross-contamination. This study evaluated E. coli O157:H7 attachment, survival and growth on food-contact surfaces under simulated beef processing conditions. Stainless steel and high-density polyethylene surfaces (2 × 5 cm) were individually suspended into each of three substrates inoculated (6 log CFU/ml or g) with E. coli O157:H7 (rifampicin-resistant, six-strain composite) and then incubated (168 h) statically at 4 or 15 °C. The three tested soiling substrates included sterile tryptic soy broth (TSB), unsterilized beef fat-lean tissue (1:1 [wt/wt]) homogenate (10% [wt/wt] with sterile distilled water) and unsterilized ground beef. Initial adherence/attachment of E. coli O157:H7 (0.9 to 2.9 log CFU/cm²) on stainless steel and high-density polyethylene was not affected by the type of food-contact surface but was greater (p < 0.05) through ground beef. Adherent and suspended E. coli O157:H7 counts increased during storage at 15 °C (168 h) by 2.2 to 5.4 log CFU/cm² and 1.0 to 2.8 log CFU/ml or g, respectively. At 4 °C (168 h), although pathogen levels decreased slightly in the substrates, numbers of adherent cells remained constant on coupons in ground beef (2.4 to 2.5 log CFU/cm²) and increased on coupons in TSB and fat-lean tissue homogenate by 0.9 to 1.0 and 1.7 to 2.0 log CFU/cm², respectively, suggesting further cell attachment. The results of this study indicate that E. coli O157:H7 attachment to beef-contact surfaces was influenced by the type of soiling substrate and temperature. Notably, attachment occurred not only at a temperature representative of beef fabrication areas during non-production hours (15 °C), but also during cold storage (4 °C) temperatures, thus, rendering the design of more effective sanitation programs necessary.     

Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production

The use of free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter culture in probiotic Feta-type cheese production was evaluated. The probiotic cultures resulted in significantly higher acidity; lower pH; reduced counts of coliforms, enterobacteria, and staphylococci; and improved quality characteristics compared with cheese with no culture. Microbiological and strain-specific multiplex PCR analysis showed that both free and immobilized L. casei ATCC 393 were detected in the novel products at levels required for conferring a probiotic effect at the end of the ripening. The effect of starter culture on production of volatile compounds was investigated by the solid-phase microextraction gas chromatography-mass spectrometry analysis technique. The immobilized cells resulted in an improved profile of aroma-related compounds and the overall high quality of the novel products was ascertained by the preliminary sensory test. Finally, the high added value produced by exploitation of whey, which is an extremely polluting industrial waste, was highlighted and assessed.     

Calibration of tapping AFM cantilevers and uncertainty estimation: Comparison between different methods

We present a comparative study between three different methods for the spring constant calibration of silicon beam-shaped Atomic Force Microscope (AFM) cantilevers, used in tapping AFM mode in air. The geometries of these levers can be quite different from the standard rectangular cross section. We examine a method that combines the knowledge of cantilever dimensions and eigenfrequencies (Cleveland formula), the Sader method and we build cantilever models based on Finite Element Analysis (FEA). We demonstrate that with accurate measurement of dimensions, resonance frequency and quality factor, the Cleveland formula yields a combined cantilever stiffness uncertainty of approximately ±7% and the Sader method an uncertainty of ±5%. We also use FEA to show that when trying to approximate a realistic trapezoidal 3D tipped geometry, there exists a systematic overestimation in cantilever stiffness of ±2%, compared to when considering a simple rectangular cross section. Our constructed FE models are able to account for inhomogeneities in material properties as well as the influence of the added reflective coating in the cantilever stiffness estimation.     

Staling of cereal bran enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics

Abstract: The staling of cakes enriched with untreated brans and endoxylanase‐treated brans was evaluated by monitoring the changes in physicochemical, thermal, and sensorial properties of cakes during 7‐d storage. Oat and rice bran were treated with different levels (0, 70, and 700 ppm) of an endoxylanase enzyme and added to cakes on 30% flour weight basis. Moisture losses, water activity, crumb firmness, starch retrogradation, and sensorial characteristics were used as staling indicators. Avrami‐type equations were efficiently used for modeling the starch retrogradation kinetics, while linear models most adequately described crumb firming kinetics. Cake staling induced an increase in crumb firmness and enthalpy of amylopectin retrogradation, and a decrease in crumb moisture and sensory quality and acceptability scores of cakes. Oat bran‐containing cakes better maintained their characteristics compared to the ones containing rice bran along the 7‐d storage. Endoxylanase treatment of brans delayed the changes naturally induced during staling in crumb moisture content, amylopectin retrogradation enthalpy, and crumb firmness in the respective cakes. Deterioration of the sensorial characteristics was slower for the cakes containing endoxylanase‐treated brans, as well. The level of endoxylanase treatment did not differentiate significantly (P < 0.05) any of the staling indicators. Overall, this study demonstrated that addition of endoxylanase‐treated brans can result in cakes with improved nutritional characteristics and increased shelf life. Practical Application: The results of the study show the potential of using enzymes to modify underutilized food sources that can be properly incorporated in baked goods, improving their nutritional value, their quality characteristics, and providing longer shelf life. The developed procedure and results can be utilized by the bakery industry to make high fiber and low cost bakery products with improved sensorial characteristics that are appealing to the consumers.     

Direct Observation at Room Temperature of the Orthorhombic Weyl Semimetal Phase in Thin Epitaxial MoTe2

The direct observation at room temperature (RT) of the noncentrosymmetric orthorhombic topological Weyl semimetal phase in epitaxial thin films of MoTe₂ grown on InAs(111)/Si(111) substrates by molecular beam epitaxy (MBE) is reported. The orthorhombic phase is typically found at lower temperatures but its observation at RT in this work is attributed to the enlarged lattice parameters, influenced by the substrate, which stabilize an interlayer antibonding state compatible with the orthorhombic stacking. First‐principles calculations predict eight type II Weyl nodes which are located below (but near) the Fermi energy making them accessible to charge transport and creating the prospect for practical applications exploiting the nontrivial topological properties. The orthorhombic phase coexists with an unconventional triclinic layer stacking which is different than the monoclinic or orthorhombic structures but it is centrosymmetric and topologically trivial.