MOCVD Growth of Erbium Monoantimonide Thin Film and Nanocomposites for Thermoelectrics

We report the growth of erbium monoantimonide (ErSb) thin films on indium antimonide (100) substrates by low-pressure metalorganic chemical vapor deposition. The growth rate of ErSb thin films shows strong dependency on the growth temperature and the Sb/Er precursor molar flow rate ratio. Scanning electron microscopy, energy-dispersive x-ray spectroscopy, and x-ray diffractometry (XRD) were employed to study the ErSb thin films grown under the growth conditions that gave the maximum growth rate in the range we investigated. We also report the growth of two types of nanocomposites in which ErSb nanocolumns or nanoslabs with lengths ~500 nm and diameters 20 nm to 30 nm are embedded in Zn-doped InGaSb (ErSb/InGaSb:Zn) and ErSb nanoparticles with diameters of ~30 nm are embedded in Zn-doped InSbAs (ErSb/InSbAs:Zn). These nanocomposites were intended to increase phonon scattering in a mid-to-long phonon wavelength range to reduce lattice thermal conductivity. We used time-domain thermoreflectance to measure total thermal conductivity for the two types of nanocomposites, obtaining 4.0 ± 0.6 W/mK and 6.7 ± 0.8 W/mK for the ErSb/InAsSb:Zn and ErSb/InGaSb:Zn nanocomposites, respectively, which suggests that the thermal conductivity was close to or slightly smaller than the alloy limit of the two ternary alloy hosts. The two nanocomposites were further studied by transmission electron microscopy (TEM) to reveal their microscopic features and by XRD to assess their crystalline structures.     

Multi-element determination in acid-digested soy protein formulations by inductively coupled plasma-optical emission spectrometry.

The concentrations of major (Ca, K, Mg, Na and P) and trace elements (Al, Cu and Fe) in soy protein formulations sold in Bahia (Brazil) were determined by inductively coupled plasma-optical emission spectrometry (ICP-OES). Liquid and powdered soy protein formulation samples, both whole and light, were digested using a conventional heating program on a hot-plate. The powdered samples were prepared according to the label instructions for human consumption. A 5.0-ml aliquot of the soy protein emulsion was transferred to a borosilicate Erlenmeyer and concentrated nitric and sulfuric acid added. After a digestion time of approximately 50 min, hydrogen peroxide was added and heating continued to give a final volume of approximately 5 ml; the colorless digests were then made up to 15.0 ml with deionised water. Residual acid content was determined by acid-base titration. Good agreement between measured and certified values for all analytes in a non-fat milk powder (NIST SRM 1549) indicated that the method was suitable for major and trace elements determination in soy protein formulations.     

Strength and failure modes of rock mass models with non-persistent joints

Most problems faced by the practicing rock engineer involve the evaluation of rock mass strength and deformability. The theoretical evaluation of the mechanical properties of fractured rock masses has no satisfactory answer because of the great number of variables involved. One of these variables, the influence of which over rock mass behavior is poorly documented, is the degree of fracture persistence. This paper presents the results of biaxial tests performed on physical models of rock with non-persistent joints. The failure modes and maximum strengths developed were found to depend on, among other variables, the geometry of the joint systems, the orientation of the principal stresses, and the ratio between intermediate stress and intact material compressive strength (σ₂/σ_c). Tests showed three basic failure modes: failure through a planar surface, stepped failure, and failure by rotation of new blocks. Planar failure and stepped failure are associated with high strength behavior, and small failure strains, whereas rotational failure is associated with a very low strength, ductile behavior, and large deformation.     

Biochemical and sensorial evaluation of intact and boned broiler breast meat tenderness during ageing

Meat tenderness is the main characteristic demanded by consumers and is affected by rigor mortis development and proteolysis activities, both of which occur during carcass refrigeration. In this work, we demonstrate that broiler breast fillet tenderness can be further increased and its extension depends on whether or not meat is excised from the carcass. Post-harvest samples taken from 0 to 72 h after slaughtering and kept refrigerated at 2 ± 2 °C were evaluated for tenderness by myofibrillar fragmentation index determination, shear force analysis and sensorial testing. The 24 h post-harvested intact samples were 30.6% more tender than excised samples and 41.7% more tender than control samples (p ? 0.05). The myofibrillar fragments index was 13.2% higher in intact samples than in deboned fillet (p ? 0.05) and a sensory test showed that the 24 h intact samples were of major acceptability. Our results demonstrated that tenderness was best achieved with intact breast fillet samples stored at 2 ± 2 °C for 24 h.     

Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics

This study was conducted to evaluate the viability and the physical properties of Bifidobacterium BB-12 microencapsulated by spray drying with partial replacement of reconstituted skim milk (RSM), as encapsulating agent, with the prebiotics inulin, oligofructose, and oligofructose-enriched inulin (at a ratio of 1:1, 200 g L^?1 total concentrations). The viable cell counts of the microcapsules were determined during storage for 180 days at 4 °C and at ? 18 °C. The physical characterization included analysis of morphology, particle size, moisture content, water activity, dissolution, hygroscopicity, color, and thermal properties. All the microcapsules produced in this study showed a high survival rate of bifidobacteria during storage at the temperatures evaluated. The microcapsules produced with inulin and those produced with oligofructose-enriched inulin showed higher initial counts. However, blending oligofructose-enriched inulin with RSM and blending oligofructose with RSM resulted in better protection of bifidobacteria during storage. All microcapsules showed similar morphologies and particle sizes, between 14.45 and 18.78 μm. The partial replacement with prebiotics decreased moisture content and water activity of the microcapsules. The time of dissolution in water was higher for the microcapsules produced with inulin, while the microcapsules produced with oligofructose were more hygroscopic. The value of a* increased in the microcapsules produced with prebiotics. The results of the thermal analysis suggest a higher stability of the microcapsules produced with prebiotics than those produced with RSM only.     

Multi-element determination in acid-digested soy protein formulations by inductively coupled plasma–optical emission spectrometry

The concentrations of major (Ca, K, Mg, Na and P) and trace elements (Al, Cu and Fe) in soy protein formulations sold in Bahia (Brazil) were determined by inductively coupled plasma–optical emission spectrometry (ICP–OES). Liquid and powdered soy protein formulation samples, both whole and light, were digested using a conventional heating program on a hot-plate. The powdered samples were prepared according to the label instructions for human consumption. A 5.0-ml aliquot of the soy protein emulsion was transferred to a borosilicate Erlenmeyer and concentrated nitric and sulfuric acid added. After a digestion time of ～50 min, hydrogen peroxide was added and heating continued to give a final volume of ～5 ml; the colorless digests were then made up to 15.0 ml with deionised water. Residual acid content was determined by acid-base titration. Good agreement between measured and certified values for all analytes in a non-fat milk powder (NIST SRM 1549) indicated that the method was suitable for major and trace elements determination in soy protein formulations.