Ti/TiO<Subscript>2</Subscript> nanotube array electrode as a new sensor to photoelectrocatalytic determination of ethylene glycol

The photoelectrocatalytic oxidation behaviour of ethylene glycol (EG) was studied in the present work using the TiO₂-modified Ti foil (Ti/TiO₂) electrode. The Ti/TiO₂ nanotube array (Ti-NTA) electrode was prepared by anodizing of the Ti foil in the HF aqueous solution (0.2% v/v). The anodization was conducted in the constant 30 V for 2 h, and then the as-prepared Ti-NTA electrode was calcinated at 50 ^° C for 2 h. The surface morphology of Ti- NTA electrode was studied using scanning electron microscopy images. For EG determination, the photocurrent of EG (EG oxidation current in the UV irradiation) was assessed using the hydrodynamic photoamperometric method in the phosphate buffers. Ultimately, the optimum conditions of EG determination were studied in various pH values and applied bias potentials, and the pH = 3.0 and E= 1.0 V (vs. reference electrode) were determined as the optimum conditions. It was found that the photocurrent of EG was linearly dependent on the concentration of EG in the range of 3.0 × 10 ^?5 to 0.88 mol l ^?1 , and the detection limit of EG determination was found to be 7.2 × 10^?6 mol l^?1 (3 σ).     

Preparation and characterization of silver nanoparticles in natural polymers using laser ablation

In this paper we have done a comparative study on efficiency of natural polymers for stabilizing silver nanoparticles (Ag-NPs) prepared by laser ablation technique. The selected polymers are starch (St), gelatin (Gt) and chitosan (Ct). The fabrication process was carried out through ablation of a pure Ag plate by nanosecond Q-switched Nd?CYg pulsed laser (?? = 532?nm, 360?mJ/pulse). The stability of the samples was studied by measuring UV-visible absorption spectra of the samples one month after preparation. The result showed that the formation efficiency of NPs in St were highest and also the prepared NPs in St solution were more stable than other polymers during one month storage.     

模糊环境下汽车故障模式风险水平综合评价方法

针对车辆故障模式风险评价,提出了一种新的模糊综合评价方法,即先利用基于维修数据的失效模式与效果分析(FMEA)筛选出关键故障模式进行进一步研究,再分别采用模糊层次分析法(AHP)与模糊扩展全乘比例多目标优化(MULTIMOORA)计算风险评价因素与故障模式的权重,通过计算车辆故障模式的最终权重得到故障模式进行风险排序.同时利用逻辑语言表征评审专家的评估信息并将其转化为三角模糊数,实现了客观维修数据与专家经验判断的有机结合.利用本文提出的新评价方法对现代一款轻型客车进行故障模式风险评估与排序,进行灵敏度分析验证此方法的有效性.     

Use of Ultrasound to Determine Cod Fillet Composition

The relationships between the composition and ultrasonic properties of Atlantic cod (Gadus morhua) fillets were examined. The lipid, protein, moisture and ash contents of cod fillets were determined by official methods. The ultrasonic velocity and attenuation coefficient of the fillets were measured using a pulse-echo technique. The ultrasonic velocity of the fillets varied between 1575 and 1595 m s^?1, decreasing linearly with increasing moisture content (r² > 0.8 for 26 samples). No systematic relationship was observed between the attenuation coefficient and moisture content. Our experiments highlight the potential of using ultrasonic velocity measurements to rapidly and nondestructively determine the moisture content of cod fillets (and possibly their protein content by deduction).     

Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt

The effects of different cultures and incubation temperatures on the physical properties of low fat yoghurts were investigated. The samples were incubated with exopolysaccharide (EPS)-producing and non-EPS-producing cultures at 37, 42 and 45°C. All measured parameters except firmness were influenced by culture type and incubation temperature. Firmness, G' and G" were maximised at 42°C for both cultures. Increased incubation temperature and EPS culture led to a higher water-holding capacity but lower syneresis, G' and G". The EPS treatment incubated at 37°C showed even lower syneresis than non-EPS treatments incubated at higher temperatures.     

Biogenic amines in Iranian white brine cheese: modelling and optimisation of processing factors

The simultaneous effects of processing factors such as ripening time (25–75 days), ripening temperature (4–14 °C) and brine concentration (10–13%) on biogenic amines content, proteolysis and sensory score of Iranian white brine cheese were studied, in 12 cheeses. Response surface methodology (RSM) was used to minimise biogenic amines content. At low level of ripening time, biogenic amines content decreased with increasing levels of brine concentration but at high level of ripening time, brine concentration had inverse effect. Ripening time showed quadratic effect on biogenic amines content. Based on biogenic amines content and sensory score, the optimum conditions were 13% brine and ripening at 9–14 °C for 43–65 days.