Preparation and characterisation of titanium dioxide films for catalytic applications generated by anodic spark deposition

The advanced plasma electrochemical process of anodic spark deposition (ASD) was used to generate photoactive titanium dioxide films on titanium metal substrates. A shift to easier-to-machine substrates was demonstrated by the deposition of a titanium film with physical vapour deposition onto different materials such as glass, silicon, and stainless steel prior to ASD. Obtained films were characterised by scanning electron microscopy, surface area measurement (Brunnauer-Emmett-Teller method, BET), X-ray diffraction, electron-probe microanalysis, and glow discharge spectroscopy. Additionally, film thickness was determined by eddy current measurements. Standard ASD conditions were defined as 180 V applied voltage over a 180 s hold time, a voltage ramp of 20 V/s, a duty cycle of 0.5 and a frequency of 1500 Hz. Most prominent characteristics of the titanium films produced under these standard conditions are a film thickness of ≤80 μm, a surface area of approximately 51 m²/g (BET) and an anatase content of approximately 30% and rutile content of approximately 70%. Furthermore, the film formation process is elucidated and the dependence of film thickness on deposition time and the dependence of the anatase and rutile content on the deposited mass are shown for varying ASD conditions.     

Stimulation of Bone Healing by Sustained Bone Morphogenetic Protein 2 (BMP-2) Delivery

The aim of the study was to investigate the effect of a sustained release of bone morphogenetic protein2 (BMP-2) incorporated in a polymeric implant coating on bone healing. In vitro analysis revealed a sustained, but incomplete BMP-2 release until Day 42. For the in vivo study, the rat tibia osteotomy was stabilized either with control or BMP-2 coated wires, and the healing progress was followed by micro computed tomography (μCT), biomechanical testing and histology at Days 10, 28, 42 and 84. MicroCT showed an accelerated formation of mineralized callus, as well as remodeling and an increase of mineralized/total callus volume (p = 0.021) at Day 42 in the BMP-2 group compared to the control. Histology revealed an increased callus mineralization at Days 42 and 84 (p = 0.006) with reduced cartilage at Day 84 (p = 0.004) in the BMP-2 group. Biomechanical stiffness was significantly higher in the BMP-2 group (p = 0.045) at Day 42. In summary, bone healing was enhanced after sustained BMP-2 application compared to the control. Using the same drug delivery system, but a burst release of BMP-2, a previous published study showed a similar positive effect on bone healing. Distinct differences in the healing outcome might be explained due to the different BMP release kinetics and dosages. However, further studies are necessary to adapt the optimal release profiles to physiological mechanisms.     

Growth and exopolysaccharide yield of Lactobacillus delbrueckii ssp. bulgaricus DSM 20081 in batch and continuous bioreactor experiments at constant pH

Some Lactobacillus delbrueckii ssp. bulgaricus strains are able to synthesize exopolysaccharides (EPS) and are therefore highly important for the dairy industry as starter cultures. The aim of this study was to investigate the nutritional requirements for growth and EPS production of Lactobacillus delbrueckii ssp. bulgaricus DSM 20081. A medium was developed from a semi-defined medium (SDM) in which glucose was replaced by lactose and different combinations of supplements (nucleobases, vitamins, salts, sodium formate and orotic acid) were added. Constant pH batch fermentation with the modified medium resulted in an EPS yield of approximately 210 mg glucose equivalents per liter medium. This was a 10-fold increase over flask cultivation of this strain in SDM. Although not affecting cell growth, the mixture of salts enhanced the EPS synthesis. Whereas EPS production was approximately 12 mg/g dry biomass without salt supplementation, a significantly higher yield (approximately 20 mg/g dry biomass) was observed after adding the salt mixture. In continuous fermentation, a maximal EPS concentration was obtained at a dilution rate of 0.31/h (80 mg EPS/L), which corresponded to a specific EPS production of 49 mg/g dry biomass.     

Shape-driven segmentation of the arterial wall in intravascular ultrasound images

Segmentation of arterial wall boundaries from intravascular images is an important problem for many applications in the study of plaque characteristics, mechanical properties of the arterial wall, its 3-D reconstruction, and its measurements such as lumen size, lumen radius, and wall radius. We present a shape-driven approach to segmentation of the arterial wall from intravascular ultrasound images in the rectangular domain. In a properly built shape space using training data, we constrain the lumen and media-adventitia contours to a smooth, closed geometry, which increases the segmentation quality without any tradeoff with a regularizer term. In addition to a shape prior, we utilize an intensity prior through a nonparametric probability-density-based image energy, with global image measurements rather than pointwise measurements used in previous methods. Furthermore, a detection step is included to address the challenges introduced to the segmentation process by side branches and calcifications. All these features greatly enhance our segmentation method. The tests of our algorithm on a large dataset demonstrate the effectiveness of our approach.     

Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber

Reduction of energy in foods by eliminating sugar, combined with an increase in fiber, frequently results in products with sensory characteristics that cannot be compared with standard counterparts. This study analyzed the response of young educated consumers (n = 704) on standard or reduced-sugar vanilla yogurt enriched with inulin or with inulin combined with a grain mixture, a milled mixture of flakes, or a combination of grains and milled flakes. On a nine-point hedonic scale, mean acceptance was 6.4 and 6.8 for yogurt with 112 g kg^?1 and 160 g kg^?1 sugar, respectively. It was concluded from acceptance data and from results obtained by just-about-right rating that adapting the flavoring concentration might be an appropriate tool to mask sugar reduction. In yogurt with visible fiber, it is mainly the size of incorporated fiber that should be considered in product optimization. In these products, sugar content significantly affects acceptance.     

Formation of crystalline titanium dioxide on barrier layer-forming metals in aqueous electrolytes by anodic spark deposition—first mechanistic conceptions

A spark deposition process for the generation of crystalline titanium dioxide layers on barrier layer-forming metals such as Al, Ti, Mg, Zr, etc. was investigated. The process was carried out at high voltages and currents in an aqueous electrolyte. The electrolyte composition is provided and it could be shown that the electrolyte system used has great influence on the properties of the oxide layers. From the titanium balance, it was proven that most of the layer originates from the deposition of electrolyte compounds rather than from conversion of substrate material. Mechanistic conceptions of the layer formation are presented and supported by analytical determination of some reaction intermediates. The titanium dioxide layers generated were characterised regarding their physical and chemical properties.     

Cyclic cold isostatic pressing and improved particle packing of coarse grained oxide ceramics for refractory applications

This study investigated the cold isostatic pressing of coarse grained alumina refractories applying either a cyclic pressure increase or a cycling at maximum pressure. Additionally the effects of the maximum pressure and the particle size distribution on physical, mechanical and thermomechanical properties were analyzed. The cyclic pressure increase resulted in a slightly higher apparent density and lower apparent porosity. A cycling at maximum pressure decreased the median pore size to some extent. Remarkably, an optimized particle size distribution resulted in a lower apparent porosity, lower median pore size and in a higher Young's modulus before and after thermal shock together with a slightly lower relative decrease of the Young's modulus. A higher pressing pressure which decreased the apparent porosity did not affect the Young's modulus. Thus, apparently the optimized particle size distribution improved the particle packing which was associated with a smaller median pore size. This smaller pore size increased the number of pores relative to the total porosity, which then acted as points of crack initiation and crack deflection limiting the length of propagating cracks in case of thermal shock. Thus, tailoring the pore size distribution is a promising starting point to improve the thermomechanical properties of refractories.     

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Berry pomace is a by‐product of juice processing that, after drying and milling, may be used as an ingredient in cereal‐based products. This, on the one hand, not only reduces losses of edible raw material components, but also increases the nutritional value of the target food because of its high dietary fibre and bioactive compounds content. By using savoury crackers as model, this study analyses how a partial flour replacement by blackcurrant pomace (levels: 10%, 20% or 30%) affects physical properties of the respective dough (dynamic rheology in simulated baking, extensibility and adhesiveness) and characteristics of the baked product (colour, texture and sensory properties). Pomace addition significantly affected both systems. By considering the high moisture absorption capacity of this material through water level adaptation in formulations and by only substituting gluten‐free flour (which led to a constant gluten content), it is demonstrated that even a flour replacement of up to 30% leads to acceptable products. A restrained protein development was observed in pomace containing dough, leading to a lower extensibility, and to reduced volume increase and lower breaking force after baking. In contrast, dough handling and sensory acceptance were not corrupted by pomace application even though colour of the final product was changed to a great extent.