The Dynamic Emission Zone in Sandwich Polymer Light‐Emitting Electrochemical Cells

In light‐emitting electrochemical cells (LECs), the position of the emission zone (EZ) is not predefined via a multilayer architecture design, but governed by a complex motion of electrical and ionic charges. As a result of the evolution of doped charge transport layers that enclose a dynamic intrinsic region until steady state is reached, the EZ is often dynamic during turn‐on. For thick sandwich polymer LECs, a continuous change of the emission color provides a direct visual indication of a moving EZ. Results from an optical and electrical analysis indicate that the intrinsic zone is narrow at early times, but starts to widen during operation, notably well before the electrical device optimum is reached. Results from numerical simulations demonstrate that the only precondition for this event to occur is that the mobilities of anions (μ_a) and cations (μ_c) are not equal, and the direction of the EZ shift dictates μ_c > μ_a. Quantitative ion profiles reveal that the displacement of ions stops when the intrinsic zone stabilizes, confirming the relation between ion movement and EZ shift. Finally, simulations indicate that the experimental current peak for constant‐voltage operation is intrinsic and the subsequent decay does not result from degradation, as commonly stated.     

Biocompatible Electromechanical Actuators Composed of Silk‐Conducting Polymer Composites

Single‐component, metal‐free, biocompatible, electromechanical actuator devices are fabricated using a composite material composed of silk fibroin and poly(pyrrole) (PPy). Chemical modification techniques are developed to produce free‐standing films with a bilayer‐type structure, with unmodified silk on one side and an interpenetrating network (IPN) of silk and PPy on the other. The IPN formed between the silk and PPy prohibits delamination, resulting in a durable and fully biocompatible device. The electrochemical stability of these materials is investigated through cyclic voltammetry, and redox sensitivity to the presence of different anions is noted. Free‐end bending actuation performance and force generation within silk‐PPy composite films during oxidation and reduction in a biologically relevant environment are investigated in detail. These silk–PPy composites are stable to repeated actuation, and are able to generate forces comparable with natural muscle (>0.1 MPa), making them ideal candidates for interfacing with biological tissues.     

Magnetization Reversal in CsNiIICrIII(CN)6 Coordination Nanoparticles: Unravelling Surface Anisotropy and Dipolar Interaction Effects

CsNiCr(CN)₆ coordination nanoparticles with sizes ranging from 6 to 30 nm are highly diluted in an organic polymer matrix. Their static and dynamic magnetic behaviour allows unravelling of surface anisotropy and interparticle dipolar interaction effects. The single magnetic domain critical size is thus evaluated to be around 22 nm with a blocking temperature of 21 K (at ν = 1 Hz) and an effective energy barrier for the reversal of the magnetization of 426 K.     

Explaining the Formation of Online News Startups in France and the United States: A Field Analysis

This article examines the differential formation of online news startups in Toulouse, France, and Seattle, United States. While Seattle is home to many startups, in Toulouse there have been just 4—and only 1 continues publishing. Drawing on Bourdieu's field theory, we argue that amount and types of capital held by journalists in the 2 cities varied as a result of differences in journalism's position in the field of power. These differences shaped the extent of startup formation in each city and structured journalists' capacities to convert their capital into the resources needed to form startups (e.g., funding, credentials, partnerships). These findings are positioned in relation to literatures on journalism innovation and comparative media.     

Long‐Range Domain Structure and Symmetry Engineering by Interfacial Oxygen Octahedral Coupling at Heterostructure Interface

In epitaxial thin film systems, the crystal structure and its symmetry deviate from the bulk counterpart due to various mechanisms such as epitaxial strain and interfacial structural coupling, which is accompanyed by a change in their properties. In perovskite materials, the crystal symmetry can be described by rotations of sixfold coordinated transition metal oxygen octahedra, which are found to be altered at interfaces. Here, it is unraveled how the local oxygen octahedral coupling at perovskite heterostructural interfaces strongly influences the domain structure and symmetry of the epitaxial films resulting in design rules to induce various structures in thin films using carefully selected combinations of substrate/buffer/film. Very interestingly it is discovered that these combinations lead to structure changes throughout the full thickness of the film. The results provide a deep insight into understanding the origin of induced structures in a perovskite heterostructure and an intelligent route to achieve unique functional properties.     

PHOTOINITIATED POLYMERIZATION OF ACRYLAMIDE AND METHACRYLAMIDE

A dilatometric technique was used to obtain kinetic data for UV-photoinitiated polymerization of acrylamide and methacrylamide. In this study, benzoinmethylether was the initiator. Two mixed-solvent systems, 30% acetic acid in water (for both monomers) and 40% methanol in water (for acrylamide only) were examined. In all three systems the rate of polymerization varies with the monomer concentration to the 1.4 to 1.5 power and to the initiator concentration to the 0.4 to 0.8 power. Energies of activation are very low, less than 1.5 kcal/mol. Molecular weights estimated from viscosity measurements support the idea that chain transfer to monomer is important in the case of methacrylamide.     

Effect of tumbling time and cooking temperature on quality attributes of cooked ham

This study evaluates effect of tumbling time and cooking temperature on cooking rate, cooking loss (CL), colour, water activity and water‐holding capacity of cooked restructured ham rolls. In experiment were investigated three tumbling times (2, 4 and 6 h) at constant temperature (+4 °C) and three cooking temperatures (76, 86 and 96 °C). It was observed that CL decreased (P < 0.01) from 5.41% to 3.22% with tumbling time (2 h vs. 6 h) but increased (P < 0.01) from 2.35% to 7.25% along with cooking temperature (76 °C vs. 96 °C). In contrast, pH value increased (P < 0.01) from 6.18 to 6.24 with tumbling time (2 h vs. 6 h) but decreased (P < 0.01) from 6.22 to 6.17 along with cooking temperature (76 °C vs. 96 °C). In addition, high temperature had higher efficiency for thermal lethality than low temperature (F₀ values were 19 and 92 min at 96 and 76 °C, respectively). Intermediate tumbling (4 h) and cooking (86 °C) could be preferential.     

Simultaneous lactic acid and xylitol production from vine trimming wastes

Hemicellulosic hydrolyzates from vineshoot trimmings obtained by dilute sulfuric acid hydrolysis were evaluated for xylitol production by Debaryomyces hansenii NRRL Y‐7426. Bioconversion was not efficient, however, since a mixture of products (mainly ethanol) was achieved. Taking into account that hexoses (such as glucose or mannose) can inhibit xylose metabolism by repression and inactivation of the xylose transport system or catabolic enzymes and that these hemicellulosic hydrolyzates are characterized by a high glucose concentration, a novel technology was developed, sequentially transforming glucose into lactic acid by Lactobacillus rhamnosus followed by fermentation of xylose into xylitol by Debaryomyces hansenii after L. rhamnosus removal by microfiltration. Optimal conditions were achieved using detoxified concentrated hemicellulosic hydrolyzates, after CaCO₃ addition in both stages of fermentation and using nitrogen purges after sampling in order to reduce the oxygen dissolved. Under these conditions 31.5 g lactic acid L^?1 (Q_LA = 1.312 g L^?1 h^?1 and Y_LA/S = 0.93 g g^?1) and 27.5 g xylitol L^?1 (Q_Xylitol = 0.458 g L^?1 h^?1 and Y_Xylitol/S = 0.53 g g^?1) were produced. Finally, lactic acid was selectively recovered using the resin Amberlite IRA 400 (0.0374 g of lactic acid g^?1 of dry resin), allowing a further recovery of xylitol by sequential stages of adsorption, concentration, ethanol precipitation, concentration and crystallization to obtain food‐grade xylitol according to a developed process. Copyright © 2007 Society of Chemical Industry     

Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat

The main objective of this study was the sensory characterization, by a taste and a consumers’ panel, of fresh sausages from 140 culled goats and 140 culled ewes. Species and type of preparation effects were studied. All data were previously analyzed by analysis of variance. Taste panel data were analyzed by a Generalized Procrustes Analysis (GPA). Consumers’ panel data were analyzed by Preference Mapping. The 1st 2 factors explained 88.22% of total variation in GPA. Different sausages samples were perfectly differentiated by assessors. Goat sausages have been considered harder, more fibrous, and less juicy than sheep sausages. The panelists observed that sheep sausages without paprika had greater intensity of flavor, tasted spicy, and had an off‐odor, while goat sausages with paprika were considered sweeter. Consumers’ panel did not show any preference for the different types of sausages. This means that all types of sausages can have market opportunity.