Charge density dependence of elastic modulus of strong polyelectrolyte hydrogels

The mechanical behavior of a series of strong polyelectrolyte hydrogels based on acrylamide and 2-acrylamido-2-methylpropane sulfonic acid sodium salt (AMPS) was investigated. The hydrogels were prepared at a fixed crosslinker ratio and monomer concentration, but at various charge densities, i.e. AMPS contents between 0 and 100 mol%. The elastic modulus of the hydrogels after their preparation first increases with increasing charge density but then decreases continuously. Investigation of the swollen state properties of the hydrogels shows existence of a large number of ionic groups inside the gel that are ineffective in gel swelling. The results indicate two opposite effects of charged groups on the elastic modulus of the hydrogels: formation of multiplets acting as additional crosslinks in the gel increases the elastic modulus of ionic hydrogels, whereas the effect of the electrostatic interaction of charged groups on elastic free energy decreases the modulus.     

Adaptive,incentive and scalable dynamic tree overlay for P2P live video streaming

In this paper, we propose a new multicast tree framework to be used in peer-to-peer (P2P) live video streaming systems. The proposed system, adapts the tree links under high peer churn and runs in a totally distributed manner. In order to provide this dynamism and seamless streaming at the same time, we propose a cross layer design involving scalable video codec, backup parents and hierarchical clusters. The performance of the system is measured in real world environment PlanetLab that has nodes distributed all over the world. The experiments show that the proposed system provides high quality of experience (QoE) in terms of Peak Signal to Noise Ratio (PSNR), playback delay and duration of pauses. The proposed system also provides incentive mechanism to its users.     

Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

The optimisation of the quantity of sourdough (A) prepared with two different fermentation methods, [spontaneous fermentation (F1) vs. starter of lactic acid bacteria‐added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) for a nutritionally improved bread formulation has been studied by evaluating the bioavailability and bioactive properties. The bread produced according to the optimised formula and fermentation types of F1 (OB_F1) and F2 (OB_F2) was compared with control bread (CB). The optimised levels for F1 were 11.45% for sourdough, 1.10% for dry yeast and 1.58% for wheat bran and for F2 6.99% for sourdough, 1.02% for dry yeast and 38.84% for wheat bran. The addition of sourdough significantly (P < 0.05) affected antioxidant activity, total phenolic content, in vitro ash and protein digestibility, and enzyme resistance starch contents of bread. The F1 fermentation method was found to be more effective in terms of bread properties examined.     

气相色谱/质谱法分析栽培赤芝子实体中水溶性多糖

本文通过水溶沉淀法从赤芝子实体中提取出水溶性多糖。将多糖甲醇解后，以三甲基氯硅烷(TMCS)制备成三甲基硅(TMS)的衍生物，经气相色谱／质谱联机分析，确定灵芝多糖分子中含四组成分：阿拉伯糖、木糖、半乳糖和葡萄糖，他们的质量比大致为1：16；4．5：33．6。该提取方法简便有效，所用分析快速，灵敏度高。     

Inhomogeneities in poly(acrylamide) gels: position-dependent elastic modulus measurements

Summary The inhomogeneities in poly(acrylamide) (PAAm) gels and the formation mechanism of inhomogeneities were investigated using the results obtained by the mechanical measurements. The gels in the form of rods of 5.6 mm in diameter were prepared at various crosslinker (N,N'-methylene(bis)acrylamide) content. The initial monomer concentration was set to 5.1 w/v %. The results show that the elastic modulus of PAAm gels varies depending on the location, at which the mechanical measurements are carried out. The modulus increases with increasing distance from the bottom of the gel rod. The extent of modulus variation along the gel increases with increasing crosslinker content from 2.6 to 9 % BAAm. Received: 23 January 2001/Revised version: 17 May 2001/Accepted: 17 May 2001     

Roasting-Related Changes in Oxidative Stability and Antioxidant Capacity of Apricot Kernel Oil

Apricot kernels were roasted for various lengths of time (0–30 min) at 180 °C and changes in the oxidative stability, antioxidant capacity, color, as well as the level of tocopherols and fatty acids of the apricot kernel oil (AKO) were monitored. While the level of tocopherols decreased, the oxidative stability and antioxidant capacity of AKO increased with roasting, probably due to the formation of antioxidative Maillard reaction products (MRPs) during the roasting. Medium roasted samples (15–20 min) were found to be more resistant to oxidative deterioration. The oil from the 30-min roasted sample was more susceptible to oxidation compared to the oil from the 20-min roasted sample in most of the stability tests. Relatively shorter roasting periods (5–10 min) also led to a decrease in oxidative stability in comparison to the unroasted sample. Brownish color and antiradical activity increased with roasting and the highest values were measured in the 30 min roasted sample.     

Antifungal activity of organic and organometallic derivatives of benzimidazole and benzothiazole

Forty organic or organometallic derivatives of benzimidazole and benzothiazole and five rhodium(I) and ruthenium(II) complexes were evaluated for their in vitro antifungal activity against Candida albicans. Four of the tested compounds, the rhodium containing compounds 30, 31, 32 and 33, were found effective at the minimum inhibitory concentrations(MICs) between 400-600 micrograms/ml.     

锦纶-聚酯复合帘线的有限元分析

轮胎制造行业大量使用各种纤维帘线,然而纤维帘线的设计、开发和制造是一个非常复杂的过程,工程技术人员通常要开展一系列严谨而且复杂的工作,如建立模型、数据分析、结构设计、样品试制和产品测试等,采取不同的方法和技术措施解决过程中存在的各种问题,最后才能确定帘线制造的最佳方案.有限元分析是解决这种具有挑战性工程技术问题最有效的方法之一.尤其是近年来计算能力和智能工具技术水平的快速发展,促进了有限元分析技术的推广应用.