Implant surface features as key role on cell behavior

It has been recognized that physical and chemical properties of biomaterial surfaces mediate the quality of extracellular matrix (ECM) that may affect cell behaviors. In nature, ECM is a heterogeneous three-dimensional superstructure formed by three major components, glycosaminoglycan, glycoconjugate, and protein, that anchors cellular compartments in tissues and regulates the function and the behavior of cells. Changes in the biointerface alter the quality of ECM and morphology through cell surface receptors, which, in turn, enable it to trigger specific cell signaling and different cellular responses. In fact, a number of strategies have been used to improve the functionality of surfaces and direct cell behavior through precisely designed environments. Herein, we aimed to discuss, through a science-based viewpoint, the biomaterial surface features on cell behavior and analyze the impact of cell physical modification on dental implant development.     

RHEOLOGICAL AND MICROSTRUCTURAL CHARACTERISTICS OF MODEL PROCESSED CHEESE ANALOGUES

The rheological and microstructural characteristics of a range of processed cheese analogues manufactured with different moisture contents and mixing speeds were investigated using frequency sweep, creep tests, compression to fracture and confocal microscopy. Cheeses with lower moisture content showed significantly higher values of G' and G". Young's modulus, peak stress and work in compression as well as lower values for creep compliance. Moisture content played a more significant role than mixing speed in yielding textural differences in the products. The confocal micrographs showed that the fat droplet size decreased with decreasing moisture content, but little effect of mixing speed on the droplet size was detected. The effect of mixing speed was marginal or nonexistent, possibly due to the narrow range investigated.     

Effect of single and multiple overloading on the residual fatigue life of a structural steel

This work was carried out to determine the effect of overload cycles on the fatigue life of a structural steel used for offshore applications. Single and multiple overloads were adopted and the corresponding fatigue crack growth retardation was evaluated. Residual stress fields were measured in the vicinity of the crack tip using an X‐ray diffraction technique and their size compared with that of the overload cyclic plastic zone. In regard to crack growth retardation, the results indicated that the extension in fatigue life increases with an increase in overload, as a consequence of the generation of higher compressive residual stress levels over a larger distance ahead of the crack tip. The effect of two equal and consecutive overloads, with the second one applied at different intervals of crack propagation from the first, was also considered. Larger intervals were shown to lead to a longer residual fatigue life.     

EVALUATION OF IDEAL WINE AND CHEESE PAIRS USING A DEVIATION-FROM-IDEAL SCALE WITH FOOD AND WINE EXPERTS

Most information regarding the suitability of wine and cheese pairs is anecdotal information. The objective of this research was to provide recommendations based on scientific research for the most desirable “wine & cheese pairs” using nine award‐winning Canadian cheeses and 18 BC wines (six white, six red and six specialty wines). Twenty‐seven wine and food professionals rated the wine and cheese pairs using a bipolar structured line scale (12 cm). The “ideal pair,” scored at the midpoint of the scale, was defined as a wine and cheese combination where neither the wine nor the cheese dominated. For each cheese, mean deviation‐from‐ideal scores were determined and evaluated by analysis of variance. Scores closest to six were considered “ideal,” while higher or lower scores represented pairs where the “wine” or the “cheese” dominated, respectively. In general, white wines had mean scores closer to six (“ideal”) than either the red or specialty wines. The late harvest, ice and port‐type wines were more difficult to pair . Judges varied considerably in their individual assessments reflecting a high degree of personal expectation and preference.     

High temperature AFM study of CAP 30/45 pen grade bitumen

Bitumen is a complex mixture of hydrocarbons for which microstructural understanding is incomplete. In an effort to detail this microstructure, a asphalt cement sample (CAP 30/45) was analysed by thermal phase detection atomic force microscopy. Phase contrast and topography images showed that sample morphology is highly dependent on temperature. The ‘bee structure’ changed considerably at temperatures between 50°C and 56°C. A decrease of the oscillation amplitude was observed upon heating and the ‘bees’ completely disappeared at temperatures above 57°C. When the temperature was decreased after melting at 170°C, the ‘bees’ began to nucleate gradually at temperatures of 57°C and its evolution with time was followed. Changes in morphology were compared to thermal analysis results and a model for the ‘bee’ structure was proposed.     

循环荷载下非饱和结构性黄土的损伤模型

在边界面弹塑性模型基础上,借助胶结体损伤理论与非饱和土力学,提出一个可以描述循环荷载作用下非饱和黄土力学特性的弹塑性本构模型.在损伤模型中,定义胶结体弹性衰减规律,将结构损伤与应变增量的绝对累计值联系起来;并利用土的持水曲线建立常含水量下吸力与土体应力之间的耦合作用关系.通过与循环三轴试验结果的比较,表明该模型能够较好地模拟非饱和黄土在循环荷载作用下的力学特性.     

CRASHWORTHINESS ANALYSIS AND DESIGN USING RIGID–FLEXIBLE MULTIBODY DYNAMICS WITH APPLICATION TO TRAIN VEHICLES

Different formulations based on multibody dynamics are shown to be suitable for the development of a methodology for the impact simulation and crashworthiness design of railway vehicles. The proposed design methodology comprises different computer-aided tools of increasing complexity and accuracy which can be used with greater advantage and efficiency in the different design stages of railway stock. In general, the crashworthiness design methods and associated multibody dynamic tools which are presented in this paper require information to be obtained from numerical or experimental crush tests of specific structural components, subassemblies and critical energy absorption devices normally located in car extremities. This hybrid feature lends to the present design process various efficiency gains as a result of a better understanding of the crash and different collapse mechanisms and ease of use. To access the merits of the present methodologies some new designs are discussed and the application of the proposed numerical tools is illustrated for different structural configurations of car extremities. A formulation for the sensitivity analysis and optimization of planar constrained mechanical systems is also presented. An example of crashworthiness design of an end underframe model of a railway car is solved to demonstrate the use of the methodology. © 1997 by John Wiley & Sons, Ltd.     

APPLICATION OF CORRELATION BETWEEN BIOT AND DINCER NUMBERS FOR DETERMINING MOISTURE TRANSFER PARAMETERS DURING THE AIR DRYING OF COROBA SLICES

The moisture mass transfer parameters characterizing the air drying of coroba slices were determined using the correlation between Biot and Dincet numbers. The air drying was carried out at temperatures of 71, 82 and 93C and velocities of 0.82, 1.00 and 1.18 m/s. Experimental moisture content data for coroba slices were collected. The drying coefficient and lag factor were calculated from the experimental data and were incorporated into the correlation. The moisture diffusion coefficient, Biot number and mass transfer coefficient ranged between 1.147  ×  10 ^{− 12} –3.740  ×  10 ^{− 12}  m²/s, 0.097–0.114 and 0.903  ×  10 ^{− 4} –1.729  ×  10 ^{− 4}  m/s, respectively. The predicted dimensionless moisture content profiles showed adequate agreement with the experimental observations, with the mean relative error between 0.98 and 4.61%.

PRACTICAL APPLICATION

As drying is an energy-intensive operation, it has become the prime concern of the researchers to optimize process conditions that lead to energy savings. Moisture transfer parameters are important transport properties needed for accurate modeling in food drying applications. Therefore, accurate determination of these parameters for the drying operation is essential. There is a large amount of studies available in the literature to determine and calculate these parameters for the products subjected to drying. But limited studies have been carried out to determine these parameters using the drying process parameters in terms of lag factor and drying coefficient as first introduced by Dincer and Dost.