A note on calculating autocovariances of long-memory processes

In this paper, we consider a method (splitting) for calculating the auto- covariances of fractional integrated processes (ARFIMA) and generalized integrated processes (GARMA). The splitting method does not require any restriction on the autoregressive roots, and allows fast calculation of the autocovariances of these processes.     

Storage stability of a high protein food beverage powder prepared from the Nigerian ‘red skin’ groundnut (Arachis hypogaea) protein concentrates

A high protein, groundnut-based powder reconstitutable into a milk-like beverage was packed in polyethylene bags and in lacquered tin cans, and stored at both room temperature (25 ± 2°C) and in a domestic refrigerator (5 ± 2°C) for 60 days. Storage stability was evaluated by analysing periodically for changes in physical characteristics, proximate composition, and development of browning and rancidity, and assessing moisture sorption characteristics. Protein, lipid, total soluble sugars, peroxide value, total carbonyls and extinction values of the ethanolic extract remained practically constant during storage. The isotherm curves exhibited the characteristic sigmoidal shape typical of high protein foods. There was a greater increase in density, hygroscopicity and wettability in polyethylene-packed samples at both temperatures suggesting that the lacquered tin can leads to better keeping quality for this product.     

痕量分析中金溶液的稳定性

评述了痕量分析中,金标准溶液和天然水试样中痕量金贮存的稳定性及影响贮存的重要因素,提出了标准溶液配制和贮存的方法。     

Synthesis and characterization of novel diimide–dinaphthols and resulting poly(urethane–imide)s

Novel diols containing imide groups were prepared via condensation of aromatic dianhydrides with 5‐amino‐1‐naphthol. The diimide–dinaphthols prepared were characterized by conventional methods and used to synthesize new poly(urethane–imide)s (PUIs). All the polymers were characterized and their physical properties, such as solubility, solution viscosity, thermal stability, and thermal behaviour were studied. The polymers obtained showed more thermal stability than typical polyurethanes because of the presence of the imide groups. Copyright © 2003 Society of Chemical Industry     

T-stress in orthotropic functionally graded materials: Lekhnitskii and Stroh formalisms

A new interaction integral formulation is developed for evaluating the elastic T-stress for mixed-mode crack problems with arbitrarily oriented straight or curved cracks in orthotropic nonhomogeneous materials. The development includes both the Lekhnitskii and Stroh formalisms. The former is physical and relatively simple, and the latter is mathematically elegant. The gradation of orthotropic material properties is integrated into the element stiffness matrix using a “generalized isoparametric formulation” and (special) graded elements. The specific types of material gradation considered include exponential and hyperbolic-tangent functions, but micromechanics models can also be considered within the scope of the present formulation. This paper investigates several fracture problems to validate the proposed method and also provides numerical solutions, which can be used as benchmark results (e.g. investigation of fracture specimens). The accuracy of results is verified by comparison with analytical solutions.     

Conducting composites of polythiophene and polyfuran with acetylene black

Conducting composites of polythiophene (PTP) and polyfuran (PF) with acetylene black (AB) were prepared via chemical oxidative polymerization of thiophene and furan in a suspension of AB in CHCl₃ at room temperature using anhydrous FeCl₃ as the oxidant. Formation of PTP and PF and their subsequent incorporation in PTP–AB and PF–AB composite systems were confirmed by FTIR analysis. Scanning electron microscope analysis showed the presence of compact clusters of particles in both composites. Transmission electron micrographs of PTP–AB and PF–AB composites showed formation of globular polymer encapsulated AB particles with average diameters of the order of ～100 nm in both systems. Thermogravimetric analysis revealed that the overall thermal stability varied in the order: AB > PTP–AB > PTP and AB > PF–AB > PF. DC conductivity values for the PTP–AB and PF–AB composites were of the order of 10^?2 and 10^?3 S cm^?1, respectively. Copyright © 2004 Society of Chemical Industry     

Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour

Both emulsifying capacity (EC) and emulsion stability (ES) increased with increasing concentrations from 0.4% to 0.8% of soy flour (SF), soy concentrate (SC), soy isolate (SI) and corn germ protein flour (CGPF) when studied by response surface methodology. EC and ES increased as pH increased from 6 to 8 in all samples. Increasing incubation temperatures of protein solutions from 20–70°C or from 4–20°C did not affect EC or ES, respectively. SF had the highest EC, followd by SI, SC, and CGPF.