Free amino acids by high performance liquid chromatography and peptides by gel electrophoresis in Mahon cheese during ripening

The free amino acids and peptides contents of Mahon cheese during four months of ripening were studied using high performance liquid chromatography and gel electrophoresis, respectively. The total content of free amino acids generally increased throughout the ripening period, except in one batch. Phenylalanine, valine, proline, glutamic acid and isoleucine were the most abundant free amino acids in all the tests throughout the four month period. They accounted for between 67 and 80% of the free amino acids. No difference was found between the pattern of traditionally made and industrially made Mahon cheeses. Electrophoresis of soluble nitrogen showed the main whey proteins as well as other bands corresponding to peptides.     

Influence of molybdenum on passivation of polarised stainless steels in a chloride environment

Polarised specimens of AISI 304L and 316L stainless steels (SS) were studied using X-ray photoelectron spectroscopy in conjunction with Ar⁺-ion sputtering. A 5% NaCl test solution was used at room temperature. The polarised passive films formed consist mainly of chromium oxide and hydroxide and a small proportion of iron oxides. The composition of the films depend strongly on the potential. Chloride and molybdenum ions appear when the AISI 316L SS alloy is polarised at a potential close to pitting potential.     

Ethnicity, Expressed Emotion, Attributions, and Course of Schizophrenia: Family Warmth Matters.

The authors examined the role of family factors and the course of schizophrenia by carrying out additional assessments and analyses in 2 previously published studies of Mexican American and Anglo American patients and families. The authors found partial support for an attributional model of relapse for families who are low in emotional overinvolvement. Attributions of control, criticism, and warmth together marginally predicted relapse. The data also indicated that for Mexican Americans, family warmth is a significant protective factor, whereas for Anglo Americans, family criticism is a significant risk factor. These findings suggest that the sociocultural context shapes the pathways by which family processes are related to the course of illness. Moreover, the warmth findings suggest that families may contribute to preventing relapse. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Controlling Properties of HSLA Line Pipe Steels for Oil and Gas Applications

DANIELI has recently implemented its Coil Quality Estimator (DANIELI-CQETM) system to the Hot Strip Mill of United Metallurgical Company (OMK) at Vyksa,Russia.This system is developed for the purpose of real time assessment and control of mechanical properties for hot rolled coils.Mechanical properties such as strength,toughness,ductility and hardness are predicted over the entire length of a strip while it is processed.The property estimation is based on the final microstructure as predicted from a group of interconnected physically based metallurgical models,supplemented by Artificial Neural Network.The CQE system is used for prediction and control of properties of HSLA line pipe grades steel and other grades.The system performance,is judged by accuracy and reliability of prediction,has been compared with the physical material testing data from the plant.The results are found to be excellent.CQE is found useful for generation of test certificate of coil,quality assurance,process control,product development,and customer claim assessment.It is used for resource optimization for production,and other operational improvements such as reduction of downgrades.The present paper shares the results of CQE performance for prediction of HSLA line pipe grade steels.     

A novel magneto‐impedance sensor model based on the zeros of Bessel functions

Nowadays, the design of magneto‐impedance (MI) sensors requires the development of lumped circuit models that can be simulated through equivalent impedance circuits relied on Bessel functions. A new impedance model based on Senani's equivalent using the zeros of Bessel functions is developed in this paper. The model allows to describe the impedance as a transfer function that can be easily synthesized by means of current conveyor circuits and passive elements. The mathematical representation was verified under simulation of transfer functions involving different number of poles and zeros. Moreover, the model has been verified using SPICE simulations and measurement results from a fabricated prototype demonstrating its scope and validity. Finally, a study of finite tracking errors of CCIIs used in the implementation of magneto‐impedance sensor has been realized. Copyright © 2014 John Wiley & Sons, Ltd.     

Thermo‐responsive polyurethane hydrogels based on poly(ethylene glycol) and poly(caprolactone): Physico‐chemical and mechanical properties

In this work, we present the synthesis and characterization of chemically crosslinked polyurethanes (PU) composed of poly(ethylene glycol) (PEG) and poly(caprolactone) diol (PCL‐diol), as hydrophilic and hydrophobic segments respectively, poly(caprolactone) triol (PCL‐triol), to induce hydrolysable crosslinks, and hexamethylene diisocyanate (HDI). The syntheses were performed at 45 °C, resulting in polyurethanes with different PEG/PCL‐diol/PCL‐triol mass fractions. All the PUs are able to crystallize and their thermal properties depend on the global composition. The water uptake capacities of the PU increase as the PEG amount increases. The water into hydrogels is present in different environments, as bounded, bulk and free water. The PU hydrogels are thermo‐responsive, presenting a negative dependence of the water uptake with the temperature for PEG rich networks, which gradually changes to a positive behavior as the amount of poly(caprolactone) (PCL) segments increases. However, the water uptake capacity changes continuously without an abrupt transition. Scanning electron microscopy (SEM) analyses of the hydrogel morphology after lyophilization revealed a porous structure. Mechanical compression tests revealed that the hydrogels present good resilience and low recovery hysteresis when they are subject to cycles of compression–decompression. In addition, the mechanical properties of the hydrogels varies with the composition and crosslinking density, and therefore with the water uptake capacity. The PU properties can be tuned to fit for different applications, such as biomedical applications. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133, 43573.     

Determination of vitamin C in tropical fruits: A comparative evaluation of methods

Two analytical methods for extracting vitamin C (l-ascorbic and l-dehydroascorbic acids) in tropical fruits [banana, papaya, mango (at three maturity stages) and pineapple] were evaluated. These methods used ion-pair liquid chromatography (LC) for detecting ascorbic acid, but differed in the preparation of the sample (extraction with 3% metaphosphoric acid −8% acetic acid or 0.1% oxalic acid). Results were validated by comparison with ascorbic acid content obtained by the AOAC’s official titrimetric method, by performing a recovery study and by the determination of within-day repeatability and inter-day reproducibility. There were differences in the efficiency of vitamin C extraction related to the fruit matrix and especially to the maturity stage in climacteric fruits. The LC-extraction method using 3% metaphosphoric acid −8% acetic acid shows high mean recoveries (99 ± 6%) for all matrices assayed, while the LC-extraction method with 0.1% oxalic acid proved to be unacceptable in some cases (unripe, half ripe and ripe banana and ripe mango) obtaining mean recoveries of 39.9 ± 9.1% and 72 ± 13% for banana and mango, respectively. The detection limit achieved with the metaphosphoric acid-acetic acid LC-extraction method for ascorbic acid (0.1 mg/l) allowed the determination of this vitamin in fruits analysed with good precision (5.94–12.8%), making its use as a routine analysis method perfectly valid. Recommendations about storage temperature, methods of thawing l-ascorbic acid extracts and the addition of antioxidants to extracts were made.     

Blue sensitizers for solar cells: Natural dyes from Calafate and Jaboticaba

Blue-violet anthocyanins from Jaboticaba (Myrtus cauliflora Mart) and Calafate (Berberies buxifolia Lam) were employed as TiO₂ dye-sensitizers. Solar cells sensitized by Jaboticaba extracts achieved up to J_sc=9.0 mA cm⁻², V_oc=0.59 V, P_max=1.9 mW cm⁻² and ff=0.54, while for Calafate sensitized cells the values determined were up to J_sc=6.2 mA cm⁻², V_oc=0.47 V, P_max=1.1 mW cm⁻² and ff=0.36. Other natural dyes were evaluated without significant photocurrent, demonstrating that only selected extracts are capable of converting sunlight in electricity. The results obtained with extracts of Jaboticaba and Calafate show a successful conversion of visible light into electricity by using natural dyes as wide band-gap semiconductor sensitizers in dye-sensitized solar cells. It also represents an environmentally friendly alternative for dye-sensitized solar cells with low cost production and an excellent system for educational purposes.     

The sourdough fermentation is the powerful process to exploit the potential of legumes,pseudo-cereals and milling by-products in baking industry

Abstract

In the era of fighting wastes and paying close attention to sustainability and new protein sources, legumes, pseudo-cereals and milling by-products deserve all the efforts for increasing their consumption. Even with obvious peculiarities, a common trait characterizes these heterogeneous matrixes: unquestionable nutritional and functional value combined with some technological, sensory and/or anti-nutritional weaknesses, which unfortunately limit the exploitation and consumption. With the perspective of their use to fortify staple baked goods, we reviewed the main technological, nutritional and functional features of various legumes and pseudo-cereals, and milling by-products. Notwithstanding the potential of other technological solutions, we reported numerous evidences that qualified the sourdough fermentation as the most sustainable and powerful process to exploit the technological, nutritional and functional features of these matrixes and to limit or eliminate weak attributes. Sourdough fermentations tailored for specific matrixes allowed the fortification of staple baked goods with abundant levels of legumes, pseudo-cereals or milling by-products while keeping high consumer acceptance.