Anisotropic deformation for local shape control

Computational Visual Media - We present a novel approach to mesh deformation that enables simple context sensitive manipulation of 3D geometry. The method is based on locally anisotropic...     

Rheological Properties of Different Film Blowing Polyethylene Samples Under Shear and Elongational Flow

Summary: The rheological behavior of polyethylenes is mainly dominated by the molecular weight, the molecular weight distribution and by the type, the amount and the distribution of the chain branches. In this work a linear metallocene catalyzed polyethylene (m‐PE), a branched metallocene catalyzed polyethylene (m‐bPE), a conventional linear low density polyethylene (LLDPE) and a low density polyethylene (LDPE) have been investigated in order to compare their rheological behavior in shear and in elongational flow. The four samples have similar melt flow index and in particular a value typical of film blowing grade. The melt viscosity has been studied both in shear and in isothermal and non‐isothermal elongational flow. The most important features of the results are that in shear flow the m‐PE sample shows less pronounced non Newtonian behavior while in the elongational flow the behavior of m‐PE is very similar to that of the linear low density polyethylene: the narrower molecular weight distribution and the better homogeneity of the branching distribution are reasonably responsible for this behavior. Of course the most pronounced non‐linear behavior is shown, as expected, by the LDPE sample and by the branched metallocene sample. This similar behavior has to be attributed to the presence of branching. Similar comments hold in non‐isothermal elongational flow; the LDPE sample shows the highest values of the melt strength and the other two samples show very similar values. As for the breaking stretching ratio the opposite is true for LDPE while m‐PE and LLDPE show higher values. The transient isothermal elongational viscosity curves show that the branched samples show a strain hardening effect, while LLDPE and m‐PE samples present a linear behavior.

Dimensionless flow curves of different polyethylene samples.     

Adaptive stray-light compensation in dynamic multi-projection mapping

Computational Visual Media - Projection-based mixed reality is an effective tool to create immersive visualizations on real-world objects. Its wide range of applications includes art installations,...     

Electrosynthesis and characterization of gold nanoparticles for electronic capacitance sensing of pollutants

In the present study, gold/surfactant core/shell colloidal nanoparticles with a controlled morphology and chemical composition have been obtained via the so-called sacrificial anode technique, carried out in galvanostatic mode. As synthesized Au-NPs had an average core diameter comprised between 4 and 8 nm, as a function of the electrochemical process experimental conditions. The UV–Vis characterization of gold nanocolloids showed clear spectroscopic size effects, affecting both the position and width of the nanoparticle surface plasmon resonance peak.The nanomaterial surface spectroscopic characterization showed the presence of two chemical states, namely nanostructured Au(0) (its abundance being higher than 90%) and Au(I). Au-NPs were then deposited on the top of a capacitive field effect sensor and subjected to a mild thermal annealing aiming at removing the excess of stabilizing surfactant molecules. Au-NP sensors were tested towards some gases found in automotive gas exhausts. The sensing device showed the largest response towards NO_x, and much smaller – if any – responses towards interferent species such as NH₃, H₂, CO, and hydrocarbons.     

Functional compounds from olive pomace to obtain high‐added value foods – a review

Olive pomace, the solid by‐product from virgin olive oil extraction, constitutes a remarkable source of functional compounds and has been exploited by several authors to formulate high value‐added foods and, consequently, to foster the sustainability of the olive‐oil chain. In this framework, the aim of the present review was to summarize the results on the application of functional compounds from olive pomace in food products. Phenolic‐rich extracts from olive pomace were added to vegetable oils, fish burgers, fermented milk, and in the edible coating of fruit, to take advantage of their antioxidant and antimicrobial effects. Olive pomace was also used directly in the formulation of pasta and baked goods, by exploiting polyunsaturated fatty acids, phenolic compounds, and dietary fiber to obtain high value‐added healthy foods and / or to extend their shelf‐life. With the same scope, olive pomace was also added to animal feeds, providing healthy, improved animal products. Different authors used olive pomace to produce biodegradable materials and / or active packaging able to increase the content of bioactive compounds and the oxidative stability of foods. Overall, the results highlighted, in most cases, the effectiveness of the addition of olive pomace‐derived functional compounds in improving nutritional value, quality, and / or the shelf‐life of foods. However, the direct addition of olive pomace was found to be more challenging, especially due to alterations in the sensory and textural features of food. © 2020 Society of Chemical Industry