Evaluation of electromagnetic shielding effectiveness of multi-axial fabrics and their reinforced PES composites

The usage of electrical and electronic equipments has been increasing in daily life, which has a potential hazardous impact on humans and other living organisms. In this paper, multi-axial fabrics containing steel yarns and carbon filaments, and their polyester (PES) resin-reinforced composites have been prepared for electromagnetic shielding applications. The electromagnetic shielding effectiveness (EMSE) of these structures was determined by using coaxial transmission line measurement technique. There were eight different multi-axial fabrics constructed. It was observed that the amount and the orientation of carbon and stainless steel yarns influenced the EMSE performances of multi-axial fabrics and their reinforced PES composites. The structures containing both carbon filaments and stainless steel yarns exhibited better EMSE than the ones including only one type of conductive yarns or filaments. Also, the EMSE performance of multi-axial fabrics was found better than their reinforced composites. The best EMSE results were obtained for the fabric, including two layers of yarns (steel and carbon) on top of each other in the centre with the angle of 45 and ?45°.     

THE CONTRIBUTION OF HERBS TO THE ACCUMULATION OF HISTAMINE IN "OTLU" CHEESE

The aim of this study was to determine the effect of herbs and the use of raw milk on histamine accumulation in “Otlu” (Herby) cheese during ripening. Cow's milk was used for the cheese production. The milk was divided into two main groups: one was used raw and the other was pasteurized at 65C for 30 min. Each group was further divided into two subparts, one of which was used as control (without herbs), while 2% (w/v) of the herbs were added into the other to produce Herby cheese. All cheeses were ripened at 7C for 90 days. The cheese samples were analyzed in terms of histamine content, titratable acidity, dry matter, salt and degree of ripening on days 5, 30, 60 and 90. Total mesophilic aerobic bacteria (MAB) were also counted during ripening. The use of raw milk and the addition of herb both increased histamine formation in Otlu cheeses (P < 0.05). Moreover, higher water‐soluble nitrogen values, as degree of ripening, were obtained from both raw milk and herb‐added cheeses. The number of MAB was higher in raw cheeses (P < 0.05) and also herb‐added cheeses. The study suggests that the addition of herbs may facilitate histamine formation in Herby cheese.