The electrical and dielectric characterization of the Co/ZnO-Rods/p-Si heterostructure depending on the frequency

Journal of Materials Science: Materials in Electronics - Zinc oxide (ZnO) rods film was fabricated by homemade and simple spray pyrolysis technique on a p-type silicon (Si) substrate, and the film...     

An eco-friendly process: Predictive modelling of copper adsorption from aqueous solution on Spirulina platensis

The adsorption of copper ions on Spirulina platensis was studied as a function of contact time, initial metal ion concentration, and initial pH regimes. Characterization of this adsorbent was confirmed by FTIR spectrum. Modified Gompertz and Logistic models have not been previously applied for the adsorption of copper. Logistic was the best model to describe experimental kinetic data. This adsorption could be explained by the intra-particle diffusion, which was composed of more than one sorption processes. Langmuir, Freundlich, and Redlich–Peterson were fitted to equilibrium data models. According to values of error functions and correlation coefficient, the Langmuir and Redlich–Peterson models were more appropriate to describe the adsorption of copper ions on S. platensis. The monolayer maximum adsorption capacity of copper ions was determined as 67.93 mg g^?1. Results indicated that this adsorbent had a great potential for removing of copper as an eco-friendly process.     

Exergetic performance analysis of ohmic cooking process

This paper deals with the performance evaluation of ohmic cooking process by applying exergy analysis. Cylindrically shaped ground beef samples with different fat contents (2%, 9% and 15%) were used as the test material being cooked. The cooking process was conducted at three different voltage gradients (20, 30 or 40 V/cm) up to 80 °C. The effects of voltage gradient applied and the initial fat content of sample on the energy efficiency, exergy efficiency, exergy loss and improvement potential were investigated. The energy and exergy efficiency values for ohmic cooking process at the voltage gradients between 20 and 40 V/cm were found to be in the range of 0.69–0.91% and 63.2–89.2%, respectively. It was determined that the system should have been improved energetically especially for samples having high initial fat contents cooked at the low voltage gradients, since improvement potential values predicted were highest at this conditions.     

Multi-scale directional-filtering-based method for follicular lymphoma grading

Follicular lymphoma (FL) is a group of malignancies of lymphocyte origin that arise from lymph nodes, spleen, and bone marrow in the lymphatic system. It is the second most common non-Hodgkins lymphoma. Characteristic of FL is the presence of follicle center B cells consisting of centrocytes and centroblasts. Typically, FL images are graded by an expert manually counting the centroblasts in an image. This is time consuming. In this paper, we present a novel multi-scale directional filtering scheme and utilize it to classify FL images into different grades. Instead of counting the centroblasts individually, we classify the texture formed by centroblasts. We apply our multi-scale directional filtering scheme in two scales and along eight orientations, and use the mean and the standard deviation of each filter output as feature parameters. For classification, we use support vector machines with the radial basis function kernel. We map the features into two dimensions using linear discriminant analysis prior to classification. Experimental results are presented.     

Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk)

The effects of starter cultures and additives on the quality of Turkish style sausage (sucuk) were investigated during ripening and storage. Total aerobic plate counts (aerobic bacteria), mould and yeast counts, pH, thiobarbituric acid (TBA) value and biogenic amine formation were followed. Aerobic bacteria increased (P<0.05) during the first 10 days of ripening to 9.26 log CFU/g and they decreased (P<0.05) to 5.70 at the end of the storage. Larger reductions (P<0.05) were observed in sausages made with high levels of potassium sorbate, nitrite and nitrate than in those containing low levels of additives and those without additives at the end of storage. During the first 3 days of ripening, the pH values of all sausages decreased (P<0.05) from 5.98 to about 4.53. Later, the pH values increased slowly, due to decomposition of acids to an approximately constant value of about 5.20. TBA values were higher (P<0.05) in the sausages made without additives than in the others. Sausages prepared using high concentration of additives had lower (P<0.05) concentrations of biogenic amines than the others. Addition of starter culture with high concentration of additives (nitrite, nitrate, α-tocopherol, ascorbic acid, potassium sorbate, potassium pyrophosphate and di-potassium hydrogenphosphate) decreased the formation of biogenic amine.     

Shape and size control of InAs/InP (113)B quantum dots by Sb deposition during the capping procedure

The role of Sb atoms present on the growth front during capping of InAs/InP (113)B quantum dots (QDs) is investigated by cross-sectional scanning tunnelling microscopy, atomic force microscopy, and photoluminescence spectroscopy. Direct capping of InAs QDs by InP results in partial disassembly of InAs QDs due to the As/P exchange occurring at the surface. However, when Sb atoms are supplied to the growth surface before InP capping layer overgrowth, the QDs preserve their uncapped shape, indicating that QD decomposition is suppressed. When GaAs(0.51)Sb(0.49) layers are deposited on the QDs, conformal growth is observed, despite the strain inhomogeneity existing at the growth front. This indicates that kinetics rather than the strain plays the major role during QD capping with Sb compounds. Thus Sb opens up a new way to control the shape of InAs QDs.     

Effect of Seeding on Phase Development, Densification Behavior, and Microstmcture Evolution in Mullite Fabricated from Microcomposite Particles

An investigation was carried out concerning the effect of mullite seed particles on phase development, densification behavior, and microstructure evolution in powder compacts prepared with silica/alumina microcomposite particles. The incorporation of ∼2 wt% seed particles in the microcomposite powder compacts had relatively little effect on densification, but resulted in significant decreases in the temperature for mullite formation and the grain sizes in mullitized samples. Samples could be sintered to almost full density and subsequently converted to mullite with average grain sizes ≤0.4 μm at temperatures in the range of 1300°-1400°C. The available evidence indicated that mullite formation occurred primarily by nucleaton and growth in the siliceous matrix phase.     

Determination of ofloxacin in human aqueous humour by high-performance liquid chromatography with fluorescence detection

This unusual pathology has not been described in the medical literature of the last ten years. A 39-year-old patient, affected by unilateral cryptorchidism, on the right side, and congenital inguinal hernia, reached the operating theatre suffering from occlusive intestinal syndrome, due to a clogged hernial sac. This clog was caused by a retracting testicle which in turn stopped the ileal ansa from slipping back in to the peritoneum. Through this case we can underline the excursus of such pathology, which isn't very frequent in the adult but can, nevertheless create a fairly serious pathology, often leading to neoplan.     

Power Doppler findings in nasopharingeal angiofibroma

Three fractions of polysaccharides that have high biological activity were extracted from Chinese bamboo leaves (Indocalamus Tesselatus) with 0.9% sodium chloride, 1% ammonium oxalate and 85% ethanol. Their component sugars were investigated by paper chromatography developed with n-butanol-pyridine-water (6:4:3 by vol), and by gas chromatography with crown ester stationary-phase-fused silica capillary column. Their monosaccharide compositions are different from each other with glucuronic acid, galactose, arabinose, mannose, glucose, and xylose (52, 18, 9, 7 and 6%, respectively) in one fraction, only glucuronic acid in another and glucuronic acid, fucose, arabinose and xylose (36, 31, 24 and 9%, respectively) in the third fraction. The protection effect of two polysaccharides against experimental hepatitis was studied in mice.