Graphite intercalated polymer coatings on stainless steel

The use of graphite modified polymer films has been investigated, on stainless steel. Polythiophene and polypyrrole films have been synthesized electrochemically on stainless steel, and then very thin graphite layers were realized on polymer films. Since the graphite layer is not applicable as a top coat, polymeric top films were also electrosynthesized on graphite layers. Following this procedure, polypyrrole-graphite-polypyrrole and polythiophene-graphite-polythiophene coatings have been obtained on stainless steel. The corrosion behaviours of coated samples have been investigated in 0.1 M H₂SO₄ solution, by means of electrochemical impedance spectroscopy (EIS) and anodic polarization curves. The intercalation of graphite layer altered the performance and properties of coatings significantly. Especially, polypyrrole coating system was found to exhibit almost an excellent coating behaviour that hindered the attack of corrosive environment within 96 h exposure time. The EIS results of polypyrrole coating system were indicating to almost a perfect capacitive behaviour that the response was reflecting capacitive behaviour in a wide frequency region. This property was also examined with successive cyclic voltammograms in a potential range between 0.10 and 0.40 V (vs. Ag/AgCl). The charge densities involved in oxidation and reduction regions were determined for successive cycles and it was shown that coated sample was able to exhibit charge-discharge (i.e. oxidation and reduction) behaviour successfully, without any degradation.     

Effect of brewing process and sugar content on 5-hydroxymethylfurfural and related substances from Turkish coffee

The effect of brewing process on 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid levels of traditionally prepared and instant Turkish coffee samples containing different amounts of table sugar (0, 2, 4, or 8 g in 20 mL of coffee) were analyzed by high pressure liquid chromatography with diode array detector. The highest change at the levels of furfurals was observed in sample of traditional and instant Turkish coffee named T4 and S4 both of containing 8 g of sugar, respectively. The results showed that 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid concentrations in both traditionally prepared and instant Turkish coffee samples increased with increasing sugar concentration. The brewing method and sugar concentration had a significant effect on furfural contents of Turkish coffee (p < 0.05). Daily intakes of furfurals for Turkish population were calculated as 8.14–13.54 and 9.36–10.25 µg kg^?1 body weight for traditionally prepared and instant Turkish coffee samples, respectively, and daily intakes of furfurals were lower than the acceptable daily intake value of 0.5 mg kg^?1 body weight.     

Effect of high valency cations on the (BiPb)2Sr2Ca3Cu4O12+δ compounds

We have produced the (BiPb)₂V _x Sr₂Ca₃Cu_4−y Ti _y O_12+δ compounds by a melt-quenching method. For two different sintering times (185 and 192 hours), the effects of vanadium adding and Ti doping on the structure have been investigated by electrical resistance, scanning electron micrographs (SEM), XRD patterns and magnetic hysteresis loop measurements. It has been found that the high-T _c superconducting phase, (2223), is formed in the samples annealed at 845 ^○C for 185 and 192 h, with concentration x=0.2 and y=0.05. However, with increasing Ti doping the (2223) phase gradually transforms into the (2212) phase. The hysteresis loop areas decrease with increasing Ti concentration and sintering time. Our data have indicated that the critical current, J _c , decreases with increasing magnetic field.     

Investigation of surface-modified anhydrous borax utilisation in raw glazes

This study aims to determine the feasibility of preparing ceramic glaze using a surface-modified borate, which contributes boron to the composition without the need of a fritting process. In this context, surface modification of anhydrous borax powders (ABP) with magnesium stearate (MgSt) via dry powder coating is investigated. The surface modification of ABP with MgSt is optimised by employing modifier dosage of 0.5, 1, and 2?wt% and coating periods of 30, 60, and 120?min. The resulting powders are comparatively characterised via wettability, solubility, and dispersibility tests. The structural changes in surface-treated ABP are investigated using X-ray photoelectron spectroscopy (XPS) and Fourier-transform infrared spectroscopy (FT-IR) analyses. The results indicate that ABP surface could be switched from hydrophilic (17°) to hydrophobic (115°), its water solubility decreased from 40% to 10%, and a coating yield of approximately 74% was achieved with MgSt dosage of 1?wt% at a processing period of 2?h. Furthermore, FT-IR and XPS results indicated that MgSt is mainly coated over the surface of ABP via physical adsorption rather than chemical bonding. The glaze containing surface-treated ABP that was fired at 1050?°C, demonstrated complete melting and surface coverage without defects. Thus, effective dry coating as a single-step approach could be applied to obtain surface-modified ABP, which offers controlled solubility in glaze suspensions with improved dispersibility and excellent glaze coverage of the surfaces.     

The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream

The effect of soy protein concentrate (0, 1.5, 3, and 4.5%) on the physical, chemical, and sensory properties of strawberry flavored (0, 0.01 and 0.02%) ice cream samples was examined. All samples were analyzed for pH, titratable acidity, total solids, nitrogen, fat, ash, overrun, viscosity, meltdown, Hunter L-, a-, b- values, flavor, body and texture, and appearance. Substituting soy protein concentrate (SPC) in ice cream formula for non-fat dry milk (NFDM) positively influenced the nitrogen content, viscosity values, and melting and appearance properties of the ice cream samples while overrun values and flavor scores were negatively affected. SPC could be incorporated into the ice cream formula in the range of 1.5–3% devoid of significantly diminishing the physical, chemical, and sensory properties.     

Effects of flow induced orientation of ferromagnetic particles on relative magnetic permeability of injection molded composites

Composite samples consisting of ferromagnetic asymmetric particles incorporated into a polyolefin binder were injection molded using custom designed molds which produced preferential fiber orientations. The relative magnetic permeability values of the composites were measured as a function of the filler volume fraction, injection rate, gate diameter, temperature, aspect ratio of the fibers, and fiber orientation. Fiber orientation was affected by the molding conditions and controlled the relative magnetic permeability of the composites. The degree of fiber orientation was significantly affected by the size of the opening (gate) to the mold, or by the mold geometry going from an edge-gated cylindrical to a center-gated disk cavity. Relative permeability values of the composites were observed to increase when the fiber orientation and the applied field were parallel to one another. For instance, highly aligned composite samples exhibited up to 30% greater relative permeability values compared to those samples which exhibit fiber orientation distributions approaching a random distribution. To our knowledge this is the first study that provides data linking the fiber orientation distribution functions of ferromagnetic asymmetric particles to the relative magnetic permeability values of injection molded composites.