In this study, the synergistic effect of functionalized carbon nanotubes (fCNT) and micron‐sized rubber particles in improving the thermomechanical properties of epoxy resin is demonstrated. fCNT is mixed with carboxyl‐terminated butadiene acrylonitrile toughened epoxy (CTBNTE) by ultrasonication followed by the addition of curing agent and mixing with planetary shear mixer. A significant improvement is noticed in fracture toughness (≈ 200%) and thermal stability (≈ 12 °C) of fCNT‐filled CTBNTE system but only a marginal improvement in fracture toughness and thermal stability of pristine CNT‐filled CTBNTE relative to epoxy. Dispersion of fCNT is better than pristine CNT in the epoxy matrix. Scanning electron microscope (SEM) images of fractured surface of fCNT‐filled CTBNTE reveal plastic deformation zone, stress whitening, and overall rougher surface compared to pristine CNT‐filled CTBNTE. The findings of our work show promise for use of fCNT in conjunction with a rubber toughener as filler for improving the properties of epoxy resin for advanced structural applications.
Aluto Langano geothermal field is characterized by alteration mineral assemblages of calcite, quartz, chlorite, undifferentiated clays, hematite, biotite and epidote. The presence of garnet and sphene is also reported for one of the wells. Measured temperature for the reservoir is above 300°C. Permeability of the reservoir is highly influenced by the deposition of hydrothermal minerals. 相似文献
The objectives of the study were twofold: to prove that participatory risk assessment can be applied to informally-marketed foods, and to assess the risk of staphylococcal poisoning through consumption of raw milk and home-made yoghurt in Debre Zeit, Ethiopia. Rapid urban appraisals were combined with conventional interviews to identify and quantify formal and informal milk value chains and to collect information on consumers' food preparation and consumption behavior. Milk was sampled in 170 dairy farms and 5 milk collection centers and microbiological tests were conducted. Published data on milk fermentation in Ethiopia was combined with a growth model of Staphylococcus aureus to develop a stochastic risk model. The annual incidence rate of staphylococcal poisoning was estimated to be 20.0 (90% CI: 13.9-26.9) per 1000 people. When the effect of fermentation was removed from the model, the annual incidence rate increased to 315.8 (90% CI: 224.3-422.9) per 1000 people, showing the importance of traditional food preparation methods in risk mitigation; traditional milk fermentation reduced the risk by 93.7%. Improving the safety of milk and dairy products could be achieved through supporting appropriate traditional food preparation and consumption where an industrial risk mitigation system is not feasible. Participatory risk assessment was shown to be applicable to informal food value chain. 相似文献