Pressure infiltration of Al and Al-12 wt% Si alloy into compacts of SiC and oxidized SiC particles

Oxidizing SiC particles is a common practice in the fabrication of SiC/Al composites through direct mixing of the liquid metal and the ceramic particles. This practice is addressed to reduce the reaction between the two materials. In a previous work it was concluded that oxidizing SiC particles scarcely affected the threshold pressure for infiltration of pure Al into compacts made of those particles. In this work we present a detailed study of this problem for infiltration of pure Al and the eutectic Al-Si alloy. Our results indicate that oxidizing of SiC particles does not affect significantly either the threshold pressure or the infiltration kinetics. This conclusion is equally valid for both pure Al and the eutectic alloy.     

Synthesis and characterization of NiPcTSTNa(L) thin films

NiPcTSTNa(L) [L = ethylenediamine (EDA); 1,4-diaminobutane (BDA); and 2,6-diamineanthraquinone (AqDA)] thin films were deposited by thermal evaporation. Their surface morphology was studied by AFM and SEM, and their chemical composition determined by EDS. Optical absorption studies of NiPcTSTNa(L) films were performed in the 200?C1150?nm wavelength range. The optical bandgap of thin films was determined from the (??h ??)^1/2 vs h?? plots for indirect allowed transitions. The temperature dependence of electrical conductivity shows a semiconducting behaviour. The amorphous semiconductor films show thermal activation energies of electrical conduction between 3·3 and 3·7?eV.     

Inline electron holography and VEELS for the measurement of strain in ternary and quaternary (In,Al,Ga)N alloyed thin films and its effect on bandgap energy

We present the use of (1) dark‐field inline electron holography for measuring the structural strain, and indirectly obtaining the composition, in a wurtzite, 4‐nm‐thick InAlGaN epilayer on a AlN/GaN/AlN/GaN multinano‐layer heterosystem, and (2) valence electron energy‐loss spectroscopy to study the bandgap value of five different, also hexagonal, 20–50‐nm‐thick InAlGaN layers. The measured strain values were almost identical to the ones obtained by other techniques for similarly grown materials. We found that the biaxial strain in the III‐N alloys lowers the bandgap energy as compared to the value calculated with different known expressions and bowing parameters for unstrained layers. By contrast, calculated and experimental values agreed in the case of lattice‐matched (almost unstrained) heterostructures.     

Variety and storage time affect the compositional changes that occur in grape samples after frozen storage

Background and Aims: In viticultural and oenological research, grape samples are frequently stored frozen to overcome time and facility restraint. However, there is little knowledge on how freezing, variety and storage time affect the changes occurring in grape quality parameters. The aim of the paper was to evaluate these effects using cv. Cabernet Sauvignon (CS), Grenache (GA) and Tempranillo (TE) samples. Methods and Results: Quality parameters were assessed in fresh grapes and after 1, 3 and 6 months of frozen storage. Soluble solid concentration remained unchanged. Freezing decreased titratable and tartaric acidity. pH increased after 1 and 3 months of storage, but decreased after 6 months. Freezing increased malic acid concentration only in GA. Yeast assimilable nitrogen diminished with freezing time, with each variety behaving differently. A significant colour enhancement was found (EAnt, L*, C*), whereas degradative reactions for polyphenols occurred at any storage time for GA, and for all varieties after 6 months. Conclusions: Variety and storage time play a large role in the changes occurring in stored frozen grape samples. Not considering these factors may lead to misinterpretation of results obtained through subsequent use of these grapes. Significance of the Study: Specific correcting factors for each quality parameter, variety and storage time are needed when working with stored frozen samples.     

SEMICONTINUOUS EMULSION COPOLYMERIZATION OF BUTYL ACRYLATE-STYRENE†

Butylacrylate (BA)-Styrene (St) copolymers have been synthesized via a semicontinuous emulsion process in which the monomers feeding rate and weight ratios (BA/St) were varied. The feed consisted of only pure monomers which were added to an aqueous solution that contained the emulsifier and initiator

The experimental results show that monomer consumption is governed by the feeding rate as well as by the monomer's reactivity, The average molecular weight decreased as the feeding rate increased independent of the BA/St ratio

Measurement of the latex average particle size and particle number, as a function of the reaction time. showed a complex sequence of particle formation and agglomeration. In general, the average particle diameter increased in direct proportion to the feeding rate. This fact suggests that most probably homogeneous nucleation is preferred over monomer diffusion to the previously formed particles. Additionally, the monomer reactivity ratios (r ₁, r ₂) decreased as the monomer feeding rate was increased

The experimental copolymer compositions determined by gas chromatography and NMR-H⁺ showed that the resulting copolymers were closely homogeneous.     

Reline低熔溶剂中铝纳米颗粒和叶状显微组织的电化学形核和长大:温度和工作电极角速度的影响

利用电化学和表面表征技术,研究在不同温度和工作电极角速度(ω)下,含Al(III)离子的Reline低共熔溶剂中铝在玻碳电极上形核和长大的电化学行为.结果表明,随着温度的升高,Al(III)DES的还原发生在较低的负电位,而此时伏安图中的电流峰增大,这对Al沉积动力学和热力学条件有利.实际上,由于Al被Al(OH)3(...     

Comparison of free amino acids and volatile components in three fermented milks

Free amino acids (FAAs) and volatile components were analysed in commercial samples of yoghurt and Actimel^® drink as well as laboratory‐made kefir. The lysine and cysteine were the principal amino acids and accounted for about 70% of the total FAAs in all the samples. However, the amino acid profiles in the different fermented milk products differed: on the whole values for most of the amino acids were observed to be significantly higher in the Actimel^® samples. A total of 50 volatile components were identified. The largest number of volatiles were found in the kefir. Ethanol, 2,3‐ butanodione and 3‐hidroxybutan‐2‐one were the most prevalent volatile components, with ethanol significantly higher in the kefir samples.