Electrochemical synthesis of polyindole on 304-stainless steel in LiClO4–acetonitrile solution and its corrosion performance

The use of electrochemically synthesized polyindole (PIN) film was investigated for protective coating on 304-stainless steel (SS). Polyindole was deposited via anodic oxidation of the corresponding monomer, indole in acetonitrile (ACN) solution containing LiClO₄. It provided an adherent and stable coating on SS. The corrosion performance of coated and uncoated SS was investigated in 3.5% NaCl solution using electrochemical impedance spectroscopy (EIS), anodic polarization curves and open-circuit potential–time (E_ocp–t) diagrams. These tests demonstrated that PIN coating provided important barrier effect to SS for important immersion times in aggressive medium.     

The Use of papaver somniferum L. Plant Extract as Corrosion Inhibitor

Protection of Metals and Physical Chemistry of Surfaces - The corrosion inhibition and adsorption characteristics of the extract obtained from the plant Papaver somniferum L. (PSL) by...     

Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice

Black carrots (BCs) are a rich source of stable anthocyanins (ACNs). The purpose of this study was to evaluate the effects of clarification and pasteurisation on ACNs of black carrot juice (BCJ). Monomeric ACNs, ACN profile and percent polymeric colour were determined during processing of BCJ. While depectinisation and bentonite treatments resulted in 7% and 20% increases in monomeric ACN content of BCJ, respectively, gelatine–kieselsol treatment and pasteurisation resulted in 10% and 3–16% reduction. Percent polymeric colour decreased after clarification, but substantially increased in samples subjected to heat. ACNs of BCJ samples were identified by HPLC–MS. Unclarified BCJ contained cyanidin-3-galactoside-xyloside-glucoside-ferulic acid as the major ACN, followed by cyanidin-3-galactoside-xyloside-glucoside-coumaric acid, and cyanidin-3-galactoside-xyloside-glucoside. After depectinisation, two more ACNs (cyanidin-3-galactoside-xyloside and cyanidin-3-galactoside-xyloside-glucoside-sinapic acid) were also identified. These results indicated that depectinisation and bentonite treatment had positive effect on the colour of BCJ, while gelatin–kieselsol treatment and pasteurisation had negative effect.     

Bathroom as a modern space

Mundane objects and their everyday practices contain clues to the prevalent ideas and ideals of a society at a certain time; thus holding the power to decipher collective ideologies, contemporary beliefs, social norms and shared values. Bathroom fixtures are such ordinary products of the built environment that seem to be simultaneously insignificant and indispensable parts of daily life. This study is an historical analysis of the bathroom as a social space and of its fixtures as material culture. It reflects ideas and identities around the convoluted notions of modernisation and Westernisation in the Turkish context. It suggests that the values of being modern contributed to the transformation of traditional bathroom practices through spatial mechanisms and equipment. To unpack these values, the study engages the examination of oral histories, literary works, journals and flat plans as well as extant bathrooms. The research shows that the bathroom is a product of global modernity. Mediated through flats, which proliferated as a sign of contemporary living, the Western-style bathroom became the norm while its traditional counterpart became its other. This shift in perception indicates a concern for belonging to the world civilisation in the form of an aspiration toward being Western. A universal idea of modernisation pervades the ordinary domestic space of the bathroom and its everyday practices.     

Impact of module design on the performance of membrane bioreactors treating municipal wastewater

Membranes are located in a membrane module that physically seals and isolates the feed stream from the permeate flux in membrane bioreactors (MBRs). Therefore, module type, structure, and geometrical configuration are critical design considerations affecting membrane performance in MBRs. In this study, impact of membrane module design on treatment and filtration performance of MBRs was investigated. For this purpose, two flat sheet membrane modules with different outlet structures and module geometries, including rectangular- and D-shaped, were tested. In addition to the differences in outlet structure and module geometry, size of circular structures which supported membranes in rectangular- and D-shaped modules differed from each other. Considering the results, permeate quality was not affected from the change in the module design. However, the most remarkable impact of the module design was observed on the transmembrane pressure (TMP) evolution and fouling potential. D-shaped membrane module including smaller circular structures resulted in a decrease in fouling potential and thus, this module could be operated longer time in comparison to rectangular-shaped membrane module without a severe TMP increase. The observed differences in TMP increase and fouling potential lead to the hypothesis that module design is a critical factor affecting filtration performance in MBRs.     

Effect of desensitizers on the microleakage of previously restored Class V resin composite restorations

Objectives: The aim of this in vitro study was to evaluate the effect of different desensitizers’ application on the microleakage of previously restored Class V composite resin restorations.

Materials and methods: Class V cavities were prepared on the buccal surfaces of 40 extracted human third molars. Forty box-shaped cavities were divided into four groups, based on the desensitizers used (n = 10). All teeth were restored with the same bonding agent and composite material. No desensitizer was applied in the control group. In the experimental groups, BisBlock, Gluma and Universal bonding agents were the desensitizers. The desensitizers were applied after completion of composite restorations according to manufacturers’ instructions. All specimens were then thermocycled at 5–55 °C, with a 10-s dwell time for 500 cycles. The samples were then immersed in 0.5% methylene blue dye for 24 h, sectioned into two equal halves, evaluated for microleakage using a stereomicroscope at 30× magnification and scored on a scale of 0–3. The data were analysed using the Kruskal–Wallis test at the significance level p < 0.05.

Results: There were no significant differences in microleakage after desensitizer application (p > 0.05). However, based on the obtained numerical values in our study, while the BisBlock and bonding groups showed lower microleakage at the occlusal margin, BisBlock, Gluma and bonding group showed lower microleakage at the gingival margin compared to the control group.

Conclusions: The application of desensitizers as a post-treatment option could be considered an advisable procedure to minimize microleakage.     

Synthesis,characterization and,swelling behavior of semi‐IPN nanocomposite hydrogels of alginate with poly(N‐isopropylacrylamide) crosslinked by nanoclay

pH and temperature responsive nanocomposite hydrogels were synthesized with sodium alginate (NaAlg), N‐isopropylacrylamide (NIPA), and nanoclay. The structure, morphology, thermal behavior, and swelling and deswelling behaviors of the hydrogels were studied. The NaAlgm/PNIPA/Clayn hydrogels revealed a highly porous structure in which the pore sizes decreased and the amount of pores increased with increasing the nanoclay content in the hydrogels. PNIPA retained its own characteristics regardless of the amount of NaAlg and nanoclay. The effect of pH and nanoclay content on the swelling and effect of temperature on the deswelling behavior were investigated. The equilibrium swelling ratios of the nanocomposite hydrogels increased with increasing the pH from 2 to 6. The maximum swelling was attained at pH 6. Deswelling increased with increasing the nanoclay content in the hydrogels. The hydrogels were found to be pH and temperature responsive. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133, 43222.     

Effect of various additives to marinating baths on some properties of cattle meat

Longissimus dorsi (LD) muscles obtained from young bull carcasses (Holstein Friesian) were marinated, using solutions containing 0.5% sodium tripolyphosphate (STP), 0.5% dicalciumhydrogen phosphate (CHP) and 0.5% citric acid (CA). All solutions, including a blank, contained 2% NaCl. Expressible moisture, cooking loss, marinade uptake, area gain (increase in slice size), colour coordinate values (L*, a*, b*), marinade and meat pH, and the textural properties of samples were evaluated. Marinating with STP and CHP solutions resulted lower cooking losses. Marinade uptake and area gain were lower for control steaks and steaks marinated with the CA solution. The highest lightness was found in steaks marinated with the CA solution. Steaks marinated with STP and CHP solutions were darker. The CA solution resulted in yellowness of steaks. All treatments significantly affected hardness, chewiness and resilience values of steaks. The lowest hardness value was found in steaks marinated with CA. STP and CHP treatments also improved tenderness.     

Consumer food safety perceptions and practices in a Turkish community

Research has shown that most reported foodborne outbreaks are caused by food prepared and consumed at home, thus emphasizing the importance of consumer food safety knowledge. In this study, 2,000 randomly selected residents from ?anakkale, Turkey, participated in face-to-face interviews to assess their food safety perceptions and practices. Questions covered the attention given to expiration dates, safety certificates, and food additives during shopping; consumption of high-risk foods; safe food handling; storage knowledge; and their source of food safety knowledge. Statistical analyses were done to clarify the differences according to three main aspects: gender, age, and educational level. Results showed that women and middle-aged respondents were significantly more careful during shopping and more interested in food safety issues than men and younger individuals. A significant relationship was found between gender and consumption of high-risk foods, with men consuming more of these foods than women. Furthermore, high-risk foods were more frequently consumed by young participants than by older participants, with more highly educated consumers shopping more consciously. Although most respondents appeared to know proper food handling and storage practices, almost all participants lacked some information on some issues. In order to remove these deficiencies, a brochure was prepared and distributed to people in various parts of the city. In addition, public seminars were organized. However, to ensure that this information results in positive attitude and behavioral changes, seminars should be repeated at specific intervals, and education procedures and processes should be controlled regularly.