The porosity dependence of sound velocities in ceramic materials

The porosity dependence of transverse and longitudinal sound wave velocities is studied in statistically isotropic porous ceramics. Based on the model relations for elastic moduli six model relations are constructed for the prediction of the porosity dependence of these velocities. All of them predict a decrease of sound wave velocities with increasing porosity, but the Maxwell / Mori-Tanaka / MMT model leads to unrealistic predictions for high porosity. A velocity ratio function is defined which contains the porosity dependence of the effective Poisson ratio and enables the prediction of longitudinal wave velocities. A comparison with literature data shows that most data lie below the exponential prediction and above the numerical prediction for concave pores. The correlation of the normalized longitudinal wave velocities and relative transverse wave velocities shows that essentially all values are above the highest lower bound and are reasonably predicted by the differential, exponential and self-consistent models.     

The Young Scientists Network: How the European Federation for Medicinal Chemistry (EFMC) Became Young Again

The European Federation for Medicinal Chemistry (EFMC) created the Young Scientists Network (YSN) to support early-career medicinal chemists and chemical biologists. By doing this, it addressed the rapid changes taking place in the scientific community and in our society, such as the rise of social media, the evolution of the gender balance in the scientific population, and educational needs. Creating the YSN was also a way to ensure that the next generation of scientists would contribute to shaping EFMC's strategy, while recognizing and addressing their needs. The YSN was set up as a very dynamic concept, and has now developed to the point where its impact is evident. The activities it promotes complement EFMC's community support and scientific opportunities, rejuvenating the Federation and preparing it for the future. It also provides opportunities for many brilliant young scientists, who do not hesitate to invest time and energy in supporting our community and shaping their own future.     

Effect of neck formation on the sintering of air-plasma-sprayed thermal barrier coating system

Sintering neck is a featured microstructure that may have significant effect on the sintering behaviour of air-plasma-sprayed thermal barrier coating system (APS TBCs). Based on experimental observations, a multi-necking wedge-shaped model for the sintering of APS TBCs was proposed by considering the sintering stress as surface tension and by employing the thermal-elasto-viscoplastic constitutive relation. Deformation pattern, stress distribution, sintering induced shrinkage, stiffening behaviour and temperature field were analysed by using finite element method. It is shown that the formation of sintering neck significantly affects thermal and mechanical properties related to sintering. Mechanisms of thermal and mechanical degradation induced by sintering were further elucidated.     

Modeling and measurement of active parameters and workpiece home position of a multi-axis machine tool

The complex structures of a multi-axis machine tool may produce inaccuracies at the tool tip caused by dimensional errors in the machine's link parameters. This paper addresses two important issues for precision machining: (1) which link parameters (denoted as active parameters) of a machine tool can affect the machining accuracy of a workpiece and (2) how to measure the active parameters by using a grinding wheel as a measuring probe. To achieve this, a modified Denavit–Hartenberg (D–H) notation is introduced to model a multi-axis machine tool. The NC data equations are then derived in terms of the machine's link parameters. It is found that the link parameters of a machine tool can be divided into two types: active and nonactive parameters. The prerequisite for obtaining an accurately machined workpiece is to have correct values of the active parameters and the workpiece home position. Based on the developed NC data equations of a multi-axis machine tool, this paper also addresses the technique of using a grinding wheel as a measuring probe to determine the active parameters and the workpiece home position. Experimental results are also given with illustrative examples.     

蒙氏教育法在高校青年教师培养中的应用研究

研究蒙氏教育思想并将其推广应用到高校青年教师培养中,通过“组对教学”或“双导师制”形成毕业设计“教学共同体”,充分发挥老教师的传、帮、带作用,形成良好的教学环境,对于提高青年教师的素质具有重要意义。     

纳米压痕法研究单晶Al3Sc相的硬度和杨氏模量

使用EBSD和纳米压痕法研究毫米级块状单晶Al₃Sc对应的取向、硬度和杨氏模量。试验结果表明,选用过共晶Al-Sc合金加热至液态后缓慢冷却(60 ℃/h)可以得到毫米级单晶Al₃Sc,通过EBSD和纳米压痕法得到五个不同取向(567)、(139)、(124)、(113)和(144)单晶Al₃Sc的硬度在3.7~4.3 GPa,复合弹性响应模量在143.6~146.1 GPa。对比不同泊松比下各取向的杨氏模量理论值与试验值,发现泊松比为0.188时二者之间差异最小,对应各取向的杨氏模量试验值在157.5~160.6 GPa。     

后现代风格设计在家居陈设中的应用

通过后现代风格陈设设计元素的分析及设计实例的解读（即一套家居的陈设设计,包括家具、灯具、装饰的配置等）,对后现代风格家居陈设设计进行了研究。     

Influence of grape variety and their phenolic composition on vasorelaxing activity of young red wines

Red wine has been reported to exert beneficial effects in preventing cardiovascular diseases probably due to their polyphenols constituents. The vasorelaxant capacity and phenolic composition of four monovarietal young red wines Merlot, Tempranillo, Garnacha and Cabernet-Sauvignon obtained from grapes from 2004 vintage, cultivated under the same climatic and agricultural conditions, wine-making technology and storage conditions, were determined using vascular reactivity assay in rat aortic and high-performance liquid chromatography, respectively. Primary cultures of vascular smooth muscle cells from Wistar rats were also used to evaluate their survival prevention activity as well. Every studied wine present vasorelaxation effect, but the higher value corresponds to the analyzed Merlot wine, especially rich in phenolic compounds, mainly catechins and oligomeric proanthocyanidins and anthocyanin glycosides. This study further demonstrated previous investigations about the phenolic composition of wines relation with their vasorelaxation activity.     

Survey of domestic food purchases and related home handling practices in the Abruzzo region (central Italy): Data collection and analysis through a language-independent classification system

A telephone survey was carried out on 13,486 randomly selected households located in the Abruzzo region (central Italy). Three questionnaires were specifically designed in relation to three different groups of foods (Meat and meat products, Fishery products, Fruit and vegetables). Questions were mainly focused on the amount and number of purchases, type of retailer, and home food handling practices with respect to the week prior to the interview. Data were classified according to a multilingual thesaurus system (LanguaL). Results allowed to estimate domestic purchases (in kg) per capita for different food categories. The category “Red meat/Cattle” accounted for a large part of purchases in the “meat and meat products” group (10.9 kg per capita/year; 32.2% of purchases in the group) while the category “Fish or related organism/Fish” was the most purchased in the “fishery products” group (6.9 kg per capita/year; 63.3%). The aggregation of more detailed characteristics enabled the identification of popular categories of foods, such as “Red meat/Cattle/Divided into pieces” (25% of the “meat and meat products” group). Significant differences (p < 0.05) were found between the four different provinces (L'Aquila, Chieti, Pescara and Teramo) with respect to “Poultry/Chicken” and “Red meat/Cattle” categories. Householders were also asked about post-purchase food handling practices that might be hazardous to food safety. More than 20% of those surveyed stated that they thawed frozen meat at room temperature. The degree of doneness after cooking of different food categories was generally high: over 90% of products purchased in the majority of meat and fish categories were properly cooked. However a noticeable proportion of householders (about 15%) reported medium or rare cooking of “Red meat/Cattle” and “Red meat/Swine”. Differences (p < 0.05) were also found between consumers of different ages, with people over 65 years old being more prone to freeze meat and cook it thoroughly.The survey was carried out in a specific geographic area and on a statistically significant sample of households, thus allowing a collection of data on domestic habits relating to food purchases and home food handling practices. This information should be included in the framework of quantitative microbial risk assessment (QMRA) models as a measure of the actual exposure of consumers to pathogenic microorganism. The LanguaL system also proved to be a practical language-independent method useful not only to identify and describe food items but also to classify them according to specific food safety characteristics.     

Decimal reduction times of acid-adapted and non-adapted Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes in young Cocos nucifera Linn. liquid endosperm

The study established the decimal reduction times at 55 °C (D_55 °C values) of acid-adapted and non-adapted Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in young coconut liquid endosperm. Acid adaptation of the test pathogens was conducted by cultivating cells in a gradually acidifying nutrient broth supplemented with 1% glucose. Results showed that acid adaptation had varying influence on the subsequent thermal resistances of the pathogens. The non-adapted E. coli O157:H7 exhibited the greatest resistance among the tested pathogens with a D_55 °C of 23.20 min. Prior adaptation to acidity decreased the D_55 °C to 16.16 min. On the other hand, acid adaptation increased the D_55 °C values of S. enterica and L. monocytogenes from 8.76 to 10.55 min, and from 7.47 to 18.09 min, respectively. The D_55 °C of the non-adapted E. coli O157:H7 was used to establish a pasteurization process schedule with an order of lethality equal to 5-logarithmic (99.999%) reduction. Sensory evaluation revealed that the overall acceptability, color, aroma, coconut flavor, and freshness characteristics of non-pasteurized and pasteurized liquid endosperms were not significantly different (p > 0.05). Moreover, the sensory quality attributes of coconut beverages (80:20 vol/vol endosperm-to-water ratio, soluble solids adjusted to 10 °Brix with sucrose) prepared from both non-pasteurized and pasteurized liquid endosperm samples did not significantly vary. The results obtained from the study may be used in the establishment and validation of thermal process schedules for young coconut liquid endosperm beverages.