A mechatronic platform for human touch studies

The development of a mechatronic tactile stimulation platform for touch studies is presented. The platform was developed for stimulation of the fingertip using textured surfaces, providing repeatable tangential sliding motion of stimuli with controlled indentation force. Particular requirements were addressed to make the platform suitable for neurophysiological studies in humans with particular reference to electrophysiological measurements, but allowing a variety of other studies too, such as psychophysical, tribological and artificial touch ones. The design of the mechatronic tactile stimulator is detailed, as well as the performance in tracking reference trajectories. Using microneurography, we recorded from human tactile afferents and validated the platform compatibility with the exacting demands of electrophysiological methods, comprising the absence of spurious vibrations and the lack of relevant electromagnetic interference.     

Physical–chemical characterization of titanium dioxide layers sensitized with the natural dyes carmine and morin

The titanium dioxide (TiO₂)-based layers sensitized with carmine and morin dyes were prepared using commercial P25 TiO₂ powder as starting material. The influence of natural colorants as natural photosensitizers on TiO₂ photoactivity was discussed from the point of view of UV–VIS and Fourier transform infra-red (FTIR) spectroscopy, fluorescence analysis, microscopy, X-ray diffraction and nitrogen adsorption-desorption isotherms determination. A shift to visible region of the sensitized TiO₂ layers is observed. The decrease of sensitized TiO₂ band gap improves its photoactivity in the visible domain. The fluorescence quenching of TiO₂ sensitized with carmine is correlated with better adsorption of the dye molecules to the TiO₂ surface and with electron injection process, also. The FTIR absorption spectra of samples proved the presence of dye molecules on TiO₂ nanoparticles surface. Thus, the investigated sensitized TiO₂-based layers could have potential in photoelectrochemical applications.     

Design of Two‐Stage Class AB CMOS Buffers: A Systematic Approach

A systematic approach for the design of two‐stage class AB CMOS unity‐gain buffers is proposed. It is based on the inclusion of a class AB operation to class A Miller amplifier topologies in unity‐gain negative feedback by a simple technique that does not modify quiescent currents, supply requirements, noise performance, or static power. Three design examples are fabricated in a 0.5 µm CMOS process. Measurement results show slew rate improvement factors of approximately 100 for the class AB buffers versus their class A counterparts for the same quiescent power consumption (< 200 µW).     

Carbon nanotubes/polydimethylsiloxanes systems for thermal management of miniaturized electronic components

The thermal performances of nanocomposite layers formed by Single-walled Carbon Nanotubes (SWCNT) dispersed in 2 different kind of polydimethyl-siloxane (PDMSO) matrices has been investigated by measuring the thermal resistance under conditions similar to the ones used for thermal management in microelectronics. A series of nanocomposite samples with thickness in the range 25 microm(-1) cm have been tested. The nanocomposites were prepared varying the amounts of nanotubes embedded in the matrix (from 0.1 to 5%w). In some cases also microsized graphites were mixed to the nanotube's fillers. For 25 micron thick layers, the thermal resistance of the neat silicone specimen can be reduced of 54% with the addition of 2%w carbon nanotubes. The variation of thermal conductivity as a function of the SWCNT's loading is reported and discussed. Furthermore the dispersion's effects of the nanotubes in the layers and the effects on the realization of a net-like system have been investigated.     

Identification of proteomic biomarkers in M. Longissimus dorsi as potential predictors of pork quality

Meat quality traits have low heritability and large environmental influences. To predict, improve and manage meat quality, proteomic biomarkers are superior to genetic markers. The objectives of this research were (1) to find associations between proteome profiles of longissimus muscle at slaughter and meat quality accuracies of prediction of traits ranged from 20 up to 80%. Differentially expressed proteins related to drip loss and ultimate pH were identified by NanoLC-FTMSMS. The proteins highlight biological mechanisms that may explain how these traits develop biologically and how they are related to each other.     

Corneal erosions in contact lens wear

Contact lens wear continues to be the highest single risk factor for microbial keratitis, particularly when worn in the extended wear modality. For microbial keratitis to occur, the presence of at least a bacterial load as well as a break in the corneal surface is required. One such break occurs in the case of a corneal erosion. These well-circumscribed areas of full thickness epithelial loss can occur both with and without contact lens wear, however the risk of infection is greater in the presence of a lens due to its capacity to provide a vector for the entry of bacterial pathogens. While erosions in non-contact lens wearers are thought to result from defective epithelial basement membrane anchoring, the underlying causes during contact lens wear are yet unknown. This article sets out to review corneal erosions associated with contact lens wear, their associated risk factors such as extended wear, the mechanisms that may be responsible for their formation and the factors that differentiate them from other contact lens related adverse events. Appropriate diagnosis and understanding of the relevant pathophysiology is important to the effective treatment and an understanding of the aetiological factors responsible for erosions is critical to the development of preventative strategies and effective clinical care.     

Influence of dietary vitamin E on behavior of Listeria monocytogenes and color stability in ground turkey meat following electron beam irradiation

There is growing concern that the free radical scavenging effect of antioxidants added to meats might reduce the antimicrobial effectiveness of ionizing radiation. A study was conducted to determine the effect of vitamin E on the behavior (growth) of Listeria monocytogenes and color stability in turkey meat following electron beam irradiation. Raw ground turkey breast meat from birds fed diets containing 0 (control), 50, 100, and 200 IU/kg of vitamin E was inoculated with a five-strain mixture of L. monocytogenes to give approximately 10(7) CFU/g. Inoculated samples were irradiated at 0, 0.5, 1, and 2 kGy and stored aerobically (12 days) or under vacuum (42 days) at 4 degrees C. L. monocytogenes survivors were determined by plating samples on modified Oxford medium and counting colonies on modified Oxford medium plates after 48 h at 35 degrees C. Meat color was measured using a colorimeter. Irradiation at 2.0 kGy resulted in an approximately 3.5-log reduction of initial numbers of L. monocytogenes. There were no significant differences in D-values (decimal reduction times) for L. monocytogenes in meat irrespective of vitamin E treatment (P > 0.05). Also, vitamin E treatments did not affect growth of the pathogen in aerobic or vacuum-packaged samples following irradiation (P > 0.05). Compared with controls, irradiated meat from birds fed 100 or 200 IU/kg of vitamin E demonstrated significant improvement in color stability (lightness and redness values) during aerobic storage (P < 0.05). Dietary vitamin E (100 to 200 IU/kg) has good potential for improving the color stability of turkey meat without compromising the microbial safety of the irradiated product.     

Quality assessment of commercial paprikas

Several quality parameters of smoked, oven‐dried and sun‐dried paprikas were studied. Smoked paprikas showed the highest American Spice Trade Association (ASTA) units and pigment concentrations, whereas oven‐dried paprikas showed the best browning index and red/yellow pigment ratio, and sun‐dried paprikas had the highest redness for reflected colour. The colour stability results showed drastic overall colour change (ΔE) and decreased redness and ASTA units of the sun‐dried and oven‐dried paprikas after two and 5 days of UV exposure. Degradation of the smoked paprika colour parameters was progressive, and they showed less degradation even after 30 days. The evaluation of the antioxidant activity showed higher DPPH radical‐scavenging capacity in the smoked samples. The profiles of volatile phenolic compounds of the smoked samples are responsible for the differences in the antioxidant capacity. The great differences in colour stability and antioxidant activity make smoked paprika the best choice for use in the food industry.     

Hyperbaric storage at and above room temperature of a highly perishable food

Hyperbaric storage at naturally variable room temperature (RT) conditions (18–21 °C) and above (30 °C) was evaluated as a possible new food preservation method, regardless of temperature. Preservation of watermelon juice (used as a case study of a highly perishable food) at RT and 5 °C at atmospheric pressure was compared to preservation under 100 MPa at RT. After 8 h of hyperbaric storage at 100 MPa, the initial microbial loads of the watermelon juice were reduced by 1 log unit for total aerobic mesophiles, and 1–2 log units for Enterobacteriaceae and yeasts and moulds, to levels of about 3 log units for the former and below the detection limit for the latter, and remained thereafter unchanged up to 60 h. Similar results were obtained at 30 °C at 100 MPa after 8 h. At atmospheric pressure at RT (24 h) and 30 °C (8 h), microbial levels were already above quantification limits and unacceptable for consumption. Furthermore, pressure attenuated the increase in titratable acidity verified at atmospheric pressure, but caused higher colour changes, especially a higher lightness and a lower browning degree. Post-hyperbaric storage at 5 °C revealed an extended shelf life, as an additional benefit of hyperbaric storage. These results show that hyperbaric storage is a very promising food preservation methodology.