Characterisation of lattice damage formation in tantalum irradiated at variable temperatures

The formation of radiation‐induced dislocation loops and voids in tantalum at 180(2), 345(3) and 590(5)°C was assessed by 3MeV proton irradiation experiments and subsequent damage characterisation using transmission electron microscopy. Voids formed at 345(3)°C and were arranged into a body centred cubic lattice at a damage level of 0.55 dpa. The low vacancy mobility at 180(2)°C impedes enough vacancy clustering and therefore the formation of voids visible by TEM. At 590(5)°C the Burgers vector of the interstitial‐type dislocation loops is a<100>, instead of the a/2 <111> Burgers vector characteristic of the loops at 180(2) and 345(3)°C. The lower mobility of a<100> loops hinders the formation of voids at 590(5)°C up to a damage level of 0.55 dpa.     

EVALUATION OF THE NUTRITIONAL QUALITY OF NONTOXIC KERNEL FLOUR FROM JATROPHA CURCAS L. IN RATS

ABSTRACT

The origin of Jatropha curcas L. is in Central America, probably Mexico, although it is also distributed in South America, Africa and Asia. In Mexico, it grows as nontoxic and toxic J. curcas genotypes. In this work, the protein quality including protein efficiency ratio (PER), net protein ratio (NPR) and true digestibility (TD) of nontoxic genotype defatted flour was assessed using Wistar rats. The probed diets contained flour (3), flour‐lysine, 1% (4), flour‐phytase, 500 FTU (5) and two control diets: nitrogen‐free (1) and casein (2). The rats were fed for 28 days. The PER (1.37, 1.77 and 1.61) and NPR (1.80, 2.29 and 2.12) obtained values for diets (3.4 and 5) were lower than those obtained for casein (2.07 and 2.46), respectively. No statistical differences were found in TD.

PRACTICAL APPLICATIONS

Jatropha curcas defatted flour may be used in the food industry for the development of diets for human and animal consumption. Besides achieving fortification of foods that are made from wheat, which has a low protein content, with the addition of Jatropha meal, these foods will improve the protein quality of many food products.     

粉末冶金法制备Ti6Al4V/20CoCrMo与 多孔Ti6Al4V双层生物医用材料的设计与表征

制备Ti6Al4V/20CoCrMo与多孔Ti6Al4V生物医用双层复合材料.采用传统粉末冶金技术,以半固态烧结为固结步骤,制备具有致密Ti6Al4V/20CoCrMo表层和多孔Ti6Al4V底层的双层样品,以更好地模拟天然骨.采用膨胀法研究双层试样的致密化行为,通过扫描电镜(SEM)和显微计算机断层成像(CMT)观察...     

Simultaneous Curdling of Soy/Cow's Milk Blends with Rennet and Calcium or Magnesium Sulfate, Utilizing Soymilk Prepared from Soybeans or Full-Fat Soy Flour

Mixed soy/cow's milk curds were prepared by simultaneous curdling of soy/cow's milk blends, utilizing rennet as cow's milk coagulant and calcium or magnesium sulfate as soymilk coagulant. The method produced curds of similar characteristics (compactness and yield), whether soymilk prepared from soybeans or full-fat soy flour was used. The effect of a number of process variables on curd characteristics was studied, utilizing a fractional factorial design. Generally, large changes in process variables (23 – 230%) produced relatively small charges in curd characteristics (1 – 16%). Protein contents of raw materials and proximate chemical analyses of pure and mixed milk curds, prepared under conditions yielding maximum curd compactness were determined. Protein recoveries in curd preparation were calculated.     

Morphology and Texture of Bologna Sausage as Related to Content of Fat, Starch and Egg White

The effects of fat (7.0, 14.0 and 20.0%), starch (0, 5 and 10%) and egg white (0, 1.5 and 3%) on the microstructure and texture of bologna sausages were examined. As levels of fat and starch increased, the microstructure exhibited increasing numbers of holes (P<0.05), smaller in size (P<0.05) and similar (P>0.05) in shape. No clear relationship was found between addition of egg white and these morphological variations. Low-fat sausage (7.0%) was less hard and chewy (P<0.05) than high-fat (20.0%) sausage; likewise, a direct relationship was found between starch and egg white content and hardness and chewiness of the bologna.