Investigation of UV and I–V characteristics of high refractive index polymer thin film for optoelectronic applications

In this study, high refractive index polymer (HRIP) [poly(pentabromobenzyl methacrylate-co-glycidyl methacrylate)] was investigated to obtain its optical and electrical performance for optoelectronic applications. UV characteristics of the polymer in solution of tetrahydrofuran were obtained and optical band gap energy of the polymer was calculated as 3.8 eV. I–V characteristics of the polymer were investigated after HRIP thin film was prepared using spin coating technique. The electrical parameters such as barrier height Φ_Bo, ideality factor n and reverse saturation current I_o were extracted from the forward biasing I–V characteristics. At the same time, series resistance R_s and Φ_Bo were determined by using a modified Norde function combined with conventional forward I–V method.     

Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations

Food quality is directly linked to the food's appearance, texture and flavor. All three components must be in harmony for the food to be considered delicious. Understanding how various textures can be designed requires a comprehensive approach of evaluating food structure, oral processing and sensory evaluation. Oral processing considers the physiological processes in first bite, mastication and swallowing. Sensory stimuli during oral processing are used to determine the acceptance of texture. Recent research has focused on how milk proteins can be used to create desirable textures. Whey protein–polysaccharide mixtures were used to show how microstructure can be manipulated to produce a range of textures and control water release. The importance of microstructure in determining a variety of texture terms was demonstrated in whey protein emulsion gels. Finally, fat content in Cheddar cheese was shown to be critical to producing a desirable breakdown pattern. These and other applications will be discussed.     

Determination of nutrients and volatile constituents of Agaricus bisporus (brown) at different stages

BACKGROUND: The physical properties, proximate composition, mineral and vitamin contents, and estimated volatile components of Portobello mushroom, Agaricus bisporus (brown), were analyzed in three flushes and at two different harvest times. The results showed different trends in the flushes and harvest terms studied. RESULTS: The mean values of texture, diameter, and protein of the harvested produce were 1.78–1.97 kg mm^?2, 4.67–5.02 cm, and 4.18–3.31% wet weight basis (wb), respectively. The mean Zn, Fe, P, Mg, K, Na, and Ca contents of both harvests (mg kg^?1 wb) were 8.15–7.07, 7.40–7.96, 1180.93–1038.69, 88.05–76.29, 213.29–238.82, 2652.0–2500.89, and 534.2–554.80, respectively. In terms of vitamin C, folic acid, thiamin, riboflavin, and niacin, the mean contents (mg kg^?1 wb) were 6.75–3.97, 0.09–0.08, 0.085–0.09, 0.27–0.29, and 3.62–2.94, respectively. The estimated volatile components comprised 18‐ or 16‐carbon compounds such as octadecanoic acid, hexadecanoic acid derivatives, and other important volatiles like dl‐limonene, n‐nonane, benzendicarboxylic acid, and cis‐linoleic acid esters. CONCLUSION: Nutritive contents and estimated volatiles of Portobello mushroom were evaluated in detail at different stages. Copyright © 2009 Society of Chemical Industry     

High output impedance current-mode lowpass,bandpass and highpass filters using current controlled conveyors

Three new current-mode second-order filter configurations which employ one or two current controlled conveyors (CCCIIs) and three passive elements are presented. Each proposed filter can realize one of the bandpass, lowpass or highpass responses all at high impedance outputs. The proposed filters offer current-control of pole angular frequency ω_o without disturbing the parameter ω_o /Q. No component matching is required and all the passive and active sensitivities are low. PSPICE simulation results are given to confirm the theoretical analysis.     

Diffusion bonding of electroless Ni plated WC composite to Cu and AISI 316 stainless steel

In this study, a composite containing WC (Tungsten Carbide) and Ni was produced by two different processing routes. Electroless Ni coated WC powders were consolidated and sintered at 1200 °C. Diffusion bonding couples of WC(Ni)-electrolytic Cu, WC(Ni)-AISI 316 stainless steel and WC(Ni)-WC(Ni) were manufactured by using a preloaded compression system under Ar atmosphere. Diffusion bonding was carried out at varying bonding temperatures; 750 °C for (WC)Ni-Cu diffusion couple and 1200 °C for (WC)Ni-(WC)Ni and (WC)Ni-AISI 316 stainless steel diffusion couples. Standard metallographic techniques, Scanning Electron Microscopy and a shear test were employed to characterize the microstructure of bondline and mechanical properties of each diffusion couple, respectively.     

Resilience and survivability in communication networks: Strategies,principles, and survey of disciplines

The Internet has become essential to all aspects of modern life, and thus the consequences of network disruption have become increasingly severe. It is widely recognised that the Internet is not sufficiently resilient, survivable, and dependable, and that significant research, development, and engineering is necessary to improve the situation. This paper provides an architectural framework for resilience and survivability in communication networks and provides a survey of the disciplines that resilience encompasses, along with significant past failures of the network infrastructure. A resilience strategy is presented to defend against, detect, and remediate challenges, a set of principles for designing resilient networks is presented, and techniques are described to analyse network resilience.