Morphology and thermal properties of recycled polyacrylonitrile fiber blends with poly(ethylene terephthalate): Microstructural characterization

The compounding of rPAN/PET [polyacrylonitrile/poly(ethylene terephthalate]; 30/70, 50/50, and 70/30 wt %) using a melt‐blending technique was the main focus of this investigation. An X‐ray diffraction study indicated the possibility of interphase boundary interactions between the polymer matrices in the blends. The differential scanning calorimetry results showed that varying the ratios of rPAN in the blends marginally improved the processing temperature of PET. The thermogravimetric analysis revealed that the addition of PET up to 70% increased the thermal stability of the blend, and adding more than 70% of PET resulted in poor adhesion between the matrix and phase. On the basis of the results obtained, we propose a general understanding of how the morphology and the mechanical and thermal properties of the blend could assist in the development of rPAN blends with PET, rather than disposing of the viable materials as wastes. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133, 43777.     

Electrochemical performance of RuOx/activated carbon black composite for supercapacitors

Hydrous ruthenium oxide/activated carbon black (RuO_x/ACB) composite was synthesized for the first time for supercapacitors by a chemical impregnation method. The RuO_x/ACB composite is characterized by thermogravimetric analysis (TGA), field emission scanning electron microscope (FE-SEM) and transmission electron microscope (TEM). The results of TGA and TEM characterization showed that the reaction temperature of composite moved to lower temperature due to the catalytic effect of RuO_x. XRD characterization of RuO_x/AC illustrated that amorphous hydrous RuO_x structure maintained in the composite heated at 150 °C. The equivalent series resistance (ESR) of the composite almost increased with the increase of RuO_x content in the composite. The specific capacitance (C_sp) of the composite increased with increasing RuO_x content in the composite while the C_sp of RuO_x decreased from 1255.8 to 533.7 F g^?1. The above results showed that the utilization of RuO_x decreased with higher loading RuO_x on ACB.     

Effect of soy lecithin in enhancing fruit juice/sauce quality

Phosphatidylcholine is a major component of biological membranes and is an important mediator of physiological functions in mammals. In addition to biosynthetic routes of availability, phosphatidylcholine is also derived from the diet. The levels of phosphatidylcholine are quite low in fruits and fruit products. As the fruits ripen, the phospholipids are degraded into neutral lipids causing a drastic decline in phospholipid content. In the present study, we have evaluated the effects of external supplementation of soy lecithin on physico-chemical properties of tomato juice and sauce, as well as grape juice. The levels of protein, soluble solids and ash content were significantly enhanced by the addition of lecithin. The bulk viscosity of tomato juice and the sauce preparation was also enhanced by addition of lecithin. The yellow color values of the juice and sauce preparations were enhanced by lecithin. In grape juice preparations, the addition of lecithin did not cause any negative effects, but enhanced the solids content of the juice. Juice preparations with added lecithin were more stable than the controls. Lecithin may form complexes with pectin, lipids and other carbohydrates, affecting the food property and stability by various mechanisms.     

Characterization and Mathematical Modeling of Chloride Diffusion in Lagos Coastal Waters

Reports and news on failure due to corrosion degradation of structures in aggressive environments are common occurrences in literature nowadays. This paper presents deterioration pattern of concrete structures in a coastal environment and effects chloride concentration on the steel reinforcements in concrete as a way towards failure control: water samples were collected from coastal environments (Tin Can Island and Bar Beach, Lagos, Nigeria). Laboratory analyses were carried out to determine the chloride contents and values obtained for the chloride concentrations were used to prepare different concentrations of chloride solutions to be used as aggressive curing environments. The test blocks were connected in parallel to a D.C rectifier set at 10 V to accentuate the rate of corrosion. A Half-Cell potential apparatus was used to determine the corrosion potential at intervals of 4 days for a period of 28 days after the initial 28 days of curing. A simple statistical model that relates chloride concentrations to the strength of the concretes was developed and tested. The study revealed that chloride concentration has significant effect on reinforcement. Rebar in 24878.80 mg/L curing tank was the most affected by corrosion with potential reading of 466.50 mV and the rebar in this block was not able to sustain any tensile load. The model developed described the strength of the concretes with correlation coefficient R ² higher than 0.950 (R ² > 0.950).     

Effects of hygienic handling in combination with potassium sorbate treatment and smoking on the microbial quality and shelf-stability of croaker (Micropogonias furnieri)

 Fresh croaker (Micropogonias furnieri) were handled hygienically (i.e. in decontaminated containers) or conventionally (i.e. unhygienically) and dipped for 30 or 60s in 3% (w/v) potassium sorbate (KS) prior to hot-smoking. Changes in microbial, physical and sensory quality attributes during tropical ambient (28±2  °C) storage were investigated. Six bacterial genera of predominantly Enterobacteriaceae were isolated from the fresh samples subjected to hygienic treatment. A more heterogeneous bacterial flora of 11 genera was isolated from conventionally handled samples. Most of the Gram-negative bacteria were eliminated following smoking, resulting in the samples being dominated by Gram-positive bacterial flora consisting of Staphylococcus, Bacillus, Clostridium, Lactobacillus and Streptococcus. However, moulds (Aspergillus niger, Penicillium sp. and Rhizopus stolonifer) constituted the major spoilage organisms. Significant reductions (P=0.05) in total viable counts and coliform bacteria were observed in all samples after smoking. Further reductions occurred in samples held in decontaminated containers prior to smoking. Coliform bacteria were undetected on the 4th day in samples handled hygienically and dipped for 60 s in KS before smoking, but coliform growth and population increase occurred thereafter. The moisture content of the fresh samples was reduced significantly following smoking and tended to increase after about 8 days, but pH decreased slightly. Combination treatments of hygienic handling with extended dipping time (60 s) in KS and smoking exerted the maximum positive impact on the microbial quality and shelf-life of the samples. Received: 26 January 1998     

Impaired limb position sense after stroke: a quantitative test for clinical use

OBJECTIVE: A quantitative measure of wrist position sense was developed to advance clinical measurement of proprioceptive limb sensibility after stroke. Test-retest reliability, normative standards, and ability to discriminate impaired and unimpaired performance were investigated. DESIGN: Retest reliability was assessed over three sessions, and a matched-pairs study compared stroke and unimpaired subjects. Both wrists were tested, in counterbalanced order. SETTING: Patients were tested in hospital-based rehabilitation units. PATIENTS AND OTHER PARTICIPANTS: Reliability was investigated on a consecutive sample of 35 adult stroke patients with a range of proprioceptive discrimination abilities and no evidence of neglect. A consecutive sample of 50 stroke patients and convenience sample of 50 healthy volunteers, matched for age, sex, and hand dominance, were tested in the normative-discriminative study. Age and sex were representative of the adult stroke population. MAIN OUTCOME MEASURES: The test required matching of imposed wrist positions using a pointer aligned with the axis of movement and a protractor scale. RESULTS: The test was reliable (r = .88 and .92) and observed changes of 8 degrees can be interpreted, with 95% confidence, as genuine. Scores of healthy volunteers ranged from 3.1 degrees to 10.9 degrees average error. The criterion of impairment was conservatively defined as 11 degrees (+/-4.8 degrees) average error. Impaired and unimpaired performance were well differentiated. CONCLUSIONS: Clinicians can confidently and quantitatively sample one aspect of proprioceptive sensibility in stroke patients using the wrist position sense test. Development of tests on other joints using the present approach is supported by our findings.     

Quality assessment of laminated fillet blocks from blue whiting (Micromesistius poutassou)

Laminated fillet blocks made from blue whiting (Micromesistius poutassou) caught in February and April were assessed for quality. The total protein nitrogen value in February-caught fish was greater than the April-caught fish. The bone content, water content and pH values were consistently lower in the February fish than the April fish. Measurement of the acceptability of deep fried, breaded fingers made from the fish and compared with cod fingers produced from fish caught at the same time of year showed a consistent difference between the cod and blue whiting. In addition, the fish fingers from fish caught in February scored consistently higher than those caught in April. The implications of the findings are discussed.     

The reproductive,growth and carcass traits of rabbits fed cassava-based diets supplemented with palm oil

New Zealand White Crosses (New Zealand × California) and Chinchilla crosses (Chinchilla × California), when fed a palm oil supplemented cassava-based diet with Stylosanthes guyanensis (Stylo) as part of the dietary protein had comparable reproductive, growth and carcass traits as crosses fed a corn-based diet containing 8% fish meal. Fryer crosses ate more of the cassava-based diet and utilized their feed more efficiently.     

A study on the effects of salt and pepper on palm oil used as a frying medium

Chips of yam (Dioscorea rotunda) were fried in palm oil heated to 150°C prior to frying as follows: (a) palm oil without ingredients as control, (b) palm oil with 1% pepper (Capsicum annum), and (c) palm oil with 1% salt. The qualities of the oil in the frying medium and the oil absorbed by the fried yam were investigated for 10 fryings. The amount of carotenes in the oil/ingredient mixtures, both in the frying medium and the yam extract, was less than in the control. The peroxide values of samples in the frying media did not indicate either a pro-oxidant or antioxidant role for the ingredients. In samples of oil absorbed by the yam, the salt gave exceedingly high peroxide values but in the pepper samples, peroxides were not detected in six out of 10 fryings. However, high p-anisidine values of samples in the medium and yam extract have put into question the reported role of pepper as an antioxidant. Thus, pepper encouraged the accumulation of secondary rather than primary oxidation products in the oil.