Interesting magnetic properties observed in the 4f ferromagnet NdRu2

We have investigated dc magnetization, magneto-transport and magnetostriction of C15 Laves phase 4f ferromagnetic compound NdRu₂ as a function of temperature and applied magnetic field. We find that the magnetic properties of this compound can not be explained within a simple model based on localized magnetic moment even though Nd based compounds and alloys are usually considered as localized magnetic moment systems. Our experimental results on temperature dependence of magnetization, electrical resistivity and magnetoresistance suggest the existence of spin fluctuations in the paramagnetic state of NdRu₂. This compound shows unusually high and non-linear forced magnetostriction. We conjecture the hybridization of Nd 4f states with valence electrons as one of the possibilities for explaining the experimental results.     

Crystal structure and thermoelectric properties of Cu2Cd1−xZnxSnSe4 solid solutions

Cu₂Cd_1–xZn_xSnSe₄ solid solutions were synthesized, and their phase constitutions and thermoelectric properties were investigated. The solid solutions crystallized in the stannite-type structure for Zn contents x up to 0.65 and in the kesterite-type structure for 0.7 ≤ x ≤ 1.0. The lattice parameter a and cell volume V of the compounds decreased linearly with increasing x for both the stannite-type (0 ≤ x ≤ 0.65) and the kesterite-type (0.7 ≤ x ≤ 1) structures. The lattice parameter c decreased with increasing x for the compounds with the kesterite-type structure but increased for the compounds with the stannite-type structure. The c/a ratio increased with increasing Zn content, which indicated an weakening of the lattice distortion. The Seebeck coefficient tended to decrease with increasing Zn content, whereas the electrical conductivity and thermal conductivity increased. The figure of merit ZT increased with increasing x over the composition range of 0 ≤ x ≤ 0.60 and then fluctuated with a further increase in x. A maximum ZT of 0.23 was achieved for Cu₂Cd_0.4Zn_0.6SnSe₄ at 720 K.     

Modeling patterns of activities using activity curves

Pervasive computing offers an unprecedented opportunity to unobtrusively monitor behavior and use the large amount of collected data to perform analysis of activity-based behavioral patterns. In this paper, we introduce the notion of an activity curve, which represents an abstraction of an individual’s normal daily routine based on automatically-recognized activities. We propose methods to detect changes in behavioral routines by comparing activity curves and use these changes to analyze the possibility of changes in cognitive or physical health. We demonstrate our model and evaluate our change detection approach using a longitudinal smart home sensor dataset collected from 18 smart homes with older adult residents. Finally, we demonstrate how big data-based pervasive analytics such as activity curve-based change detection can be used to perform functional health assessment. Our evaluation indicates that correlations do exist between behavior and health changes and that these changes can be automatically detected using smart homes, machine learning, and big data-based pervasive analytics.     

Study of the solubility of Pb,Bi and Sn in aluminum by mixed CALPHAD/DFT methods: Applicability to aluminum machining alloys

The aim of this work is a formulation of a thermodynamic model for the development of new aluminum machining alloys. The three additives Bi, Pb and Sn have proven to help machining. Hence, a review of the literature showed that the liquid phase equilibria and thermodynamic data for the three binary systems Al-Bi, Al-Pb and Al-Sn is very thorough but the limited information for the FCC solution required the use of Density Functional Theory (DFT) to predict thermodynamic data. The partial heat of mixing of these three machining additives in Al(FCC) are obtained and the results helped to improve the thermodynamic model using the CALPHAD method. It was shown that for all three binary systems, the thermodynamic data obtained at three fixed compositions and that obtained for a very dilute solution gave different enthalpy curves. The thermodynamic model was used to compute the ternary systems Al-Bi-Pb, Al-Bi-Sn and Al-Pb-Sn and small adjustable parameters were added to reproduce the literature data.     

Palladium-catalysed amination of bromofluorans and an investigation of their thermochromic behaviour

The palladium-catalysed amination of readily accessible bromofluorans and bromobenzo[a]fluorans has been accomplished with a series of anilines and morpholine. The resulting aminofluorans generated intense black shades upon formulation in methyl stearate containing bisphenol A. The route provides an alternative approach to various amino substituted fluorans without the need of a series of individual diphenylamine intermediates.     

纺织子管应用模式的应用研究

简要介绍了纺织子管技术的特点,详细阐述了纺织子管空管、叠加、小纺织管等应用模式的具体应用及应用时需注意的有关问题,并通过应用案例进一步阐述了纺织子管技术的优越性。     

Functional properties of sonicated and non-sonicated extracted leaf protein concentrate from Diplazium esculentum

Leaf protein concentrate of edible fern Diplazium esculentum was extracted using sonication and non-sonication methods and its functional properties were evaluated. The leaf protein concentrate contained 34.28 and 9.89% protein for sonicated and non-sonicated extractions, respectively. Sonication yielded (36.36%) better emulsion activity over non-sonication (31.10%). Foaming capacity was also found better in sonication (7.27%) over non-sonication (6.99%), and oil absorption capacity also improved in sonication (7.55 g of oil/g) over its counterpart (7.41 g of oil/g). Contact angle experiments with the leaf protein concentrate evidenced the enhancement of more hydrophilicity of the sonicated sample. Thermal properties of the leaf protein concentrate with sonication evidenced more stability (55.58 and 95.95°C) over the non-sonicated (46.75 and 75.60°C). Fourier transform infrared spectral analysis with the leaf protein concentrate of Diplazium esculentum was used to assess the secondary structural data such as α-helix and β-sheets. The various percentages of secondary structures of protein in sonicated and non-sonicated samples were 49.06 and 69.16% for α-helix, 33.59% and 17.02% for β-sheet and 42.02 and 35.68% for turn, respectively. The results of the present investigation showed credible evidence to support that sonication method of extraction of leaf protein concentrate was better in terms of protein yield and functional properties as compared to the non-sonication. The sonicated extracted leaf protein concentrate has the potential for developing value added products.     

Re-understanding the antecedents of functional foods purchase: Mediating effect of purchase attitude and moderating effect of food neophobia

The world market for functional foods has grown dynamically and China is expected to be one of the most promising markets. But little is understood the formation mechanisms of consumers’ purchase attitude and intention toward functional foods in Mainland China. The current study investigates the roles of trust, health consciousness and price in shaping consumers’ purchase intention toward functional foods by focusing on purchase attitude as a mediator and food neophobia as a moderator. Results from the sample of 1144 Chinese suggest that Chinese consumers had moderate purchase intention toward functional foods. Trust in the food system and health consciousness positively affects purchase intention via purchase attitude. Price negatively affects purchase intention; meanwhile, the negative effect could be counteracted by health consciousness. Food neophobia does not directly affect individuals’ purchase attitude or intention, but moderates the relationships between antecedents and them. Consumers with a low level of food neophobia treat higher price as a monetary sacrifice, while their counterparts may regard a higher price as a greater quality signal. The study offers the food industry insights into the development and marketing of functional foods targeted to the Mainland China market.     

Functional response of adult Cheyletus malaccensis (Acari: Cheyletidae) to different developmental stages of Aleuroglyphus ovatus (Acari: Acaridae)

Cheyletus malaccensis is an important natural enemy of stored pests. In the study, the functional response of C. malaccensis against Aleuroglyphus ovatus was investigated under five constant temperatures of 16, 20, 24, 28 and 32 °C. The results showed that the functional response of adult C. malaccensis to different stages of A. ovatus was conformed to Holling II. Under the temperature between 16 and 32 °C, C. malaccensis females consumed more larvae and nymphs, followed by male and females of A. ovatus. While male C. malaccensis merely consumed larvae and nymphs of prey. Adult C. malaccensis ate few eggs of A. ovatus. The daily consumption and instantaneous attack rate (a/Th) increased with the temperature increasing from 16 °C to 32 °C while the peak was at 28 °C. The maximum daily consumption for larva and a/Th of female C. malaccensis are 135.1 and 110.7, respectively. Cheyletus malaccensis showed positive preference to larvae and nymphs, while negative preference to adults and eggs of A. ovatus. Because of the competition and interference among predators, the predation efficiency decreased with the density of predator increasing, and the interference coefficient (m) was 0.485 at 28 °C. These results could be helpful to provide theoretical basis and practical instructions for the biological control of A. ovatus by C. malaccensis.     

Improving functionality of chocolate: A review on probiotic,prebiotic, and/or synbiotic characteristics

BackgroundChocolate is consumed by people of all ages in all segments of society throughout the world. The popularity of this food is mainly associated with its potential to arouse sensory pleasure and positive emotions. Increasing awareness of the link between healthy eating and well-being is reflected in the current views of the general consumers. Consumers perceive functional foods as a member of the specific food category to which they belong. Also, in developed economies, a key trend at the moment is confectionery products that deliver functional benefits for health and well-being, such as functional chocolate.Scope and approachIn this review, studies related with production of prebiotic, probiotic and synbiotic chocolates as a functional food were investigated and positive and negative aspects of these functional products when compared with standard one were stated, which could shape the following related studies in food area and the production of prebiotic, probiotic and synbiotic chocolates in the food industry.Key findings and conclusionsWhen the studies related with this topic were investigated it could be concluded that the studies associated with chocolate which could play a role in transportation of probiotics and prebiotics might be supported by studies in which bioavailability and bioaccessibility characteristics of them in vivo and in vitro media will be determined. Moreover, in order to improve bioavailability and bioaccessibility properties product quality optimization studies might be required in the future.