Fabrication of Gradient TiO2 Nanotubes on Ti Foil by Anodization

A new anodization based method is developed to fabricate a gradient in TiO₂ nanotube diameters and lengths on Ti foil. In the method, the applied anodization voltage is increased step by step, while the Ti foil is immersed into an aqueous solution of hydrofluoric acid progressively during anodization. The gradient TiO₂ nanotubes with tube diameters ranging from 55 to 105 nm and lengths ranging from 300 to 500 nm across 12 mm of Ti foil are obtained. The formation mechanism of gradient diameter and length is also discussed. The gradient structure is potentially useful as new cell instructive materials (CIMs) for guided cell movement and culture, novel drug delivery vehicles, size‐selective biosensors, or other sensor applications.     

Physicochemical changes in fresh-cut wax apple (Syzygium samarangenese [Blume] Merrill & L.M. Perry) during storage

Physicochemical changes, such as peel and flesh colours, total anthocyanin content, browning index, firmness, total soluble solid (TSS), titratable acidity (TA), sugar acid ratio (TSS/TA), antioxidant capacity, total phenolic content and ascorbic acid content, in fresh-cut Taaptimjan wax apple fruit stored at 4 ± 2 °C and 12 ± 2 °C for 7 days were investigated. The skin of fresh-cut fruit stored at 4 ± 2 °C showed higher a^∗ value, chroma and total anthocyanin content and lower hue angle than those stored at 12 ± 2 °C. Lightness (L^∗ value) and whiteness index of the fresh-cut fruit flesh stored at 12 ± 2 °C showed significantly lower than those stored at 4 ± 2 °C which related to an significant increase in browning index. Firmness, total soluble solid, titratable acidity and sugar acid ratio did not significant changes during storage. Antioxidant capacity and total phenolic content increased throughout storage. Ascorbic acid content of the fresh-cut fruit stored at 4 ± 2 °C remained constant throughout storage whilst ascorbic content at 12 ± 2 °C decreased and was lower than that at 4 ± 2 °C. At 4 ± 2 °C antioxidant capacity and ascorbic acid content were higher than that stored at 12 ± 2 °C whilst there was no significant difference in total phenolic content. In conclusion, the reduction of whiteness index and the increase in browning index of fresh-cut wax apple flesh were the key factors affecting its quality and storage at 4 ± 2 °C could reduce the change in the flesh colour and maintained the peel colour and nutritional values of fresh-cut wax apple fruit during storage.     

Java Inspection Framework: Developing Field Inspection Support Systems for Civil Systems Inspection

In order to provide useful and practical computing support for inspectors in the field performing inspection activities, computer systems have to be designed and customized to recognize the specific task and context of the inspection. Unfortunately, the development of field inspection support systems is difficult and still suffers from a lack of more general design knowledge. Effort is wasted when implementing different applications that share some common aspects. This paper presents a partial solution to the difficult problem of developing field inspection support systems—a modular and customizable software environment to facilitate the construction of such applications.