Improved corrosion protection of aluminum alloys by electrodeposited silanes

Organofunctional silanes recently have emerged as outstanding, environmentally friendly corrosion protectors for metal substrates, compared with conventional chromate treatments. A simple immersion technique is typically used to coat the metal surface with silane films. However, the thickness and uniformity of the films are uncontrolled in this process. This paper proposes a new deposition technique for the silane films on the metal surface, i.e., by electrodeposition. Hydrolyzed silanes are water-soluble, ionized molecules, so they can be deposited on metals by electrodeposition. Various combinations of silane mixtures were tested at different voltages, pH values, bath concentrations, and exposure times on panels of alloy aluminum and mirror-polished ferro-plate. The surface structure was characterized by scanning electron microscopy (SEM) and ellipsometry. The resistance of the film to corrosion was investigated by direct current (DC) polarization and electrochemical impedance spectroscopy (EIS) techniques. Electrodeposition results in a more organized and uniform film with fewer pores, compared with immersed or dipped films. This paper was presented at the 2nd International Surface Engineering Congress sponsored by ASM International, on September 15–17, 2003, in Indianapolis, Indiana, and appears on pp. 320–26 of the Proceedings.     

Rapid detection and quantification of soya bean oil and common sugar in bovine milk using attenuated total reflectance–fourier transform infrared spectroscopy

Attenuated total reflectance–Fourier transform infrared spectroscopy, along with chemometrics, were used to detect and quantify soya bean oil (SO) and sugar (CS) adulteration in milk. Bovine milk was artificially adulterated with SO (0.2–2.0%; v/v) and CS (1–10%; w/v) separately. Spectra revealed significant differences in specific wavenumber regions (SO: 1450–1250 cm^?1; CS: 1200–900 cm^?1). Soya bean oil adulteration was best predicted in wavenumber range of 1262–1164 cm^?1, using partial least square regression (coefficient of determination (R²: 0.90 and 0.88 for calibration and validation, respectively). Common sugar adulteration was best predicted in wavenumber range of 1010–910 cm^?1 (R²: 0.99 for calibration and validation) using partial least square.     

Low temperature post-harvest storage of New Zealand Taewa (Maori potato): Effects on starch physico-chemical and functional characteristics

Fresh tubers from four traditional Taewa (Maori potato) cultivars (Karuparera, Tutaekuri, Huakaroro and Moemoe) and one modern potato cultivar (Nadine) of New Zealand, were stored at 4 °C and 80–90% relative humidity for six months after harvest. Starch was isolated from tubers after every three month period, and its physico-chemical and functional properties measured. Considerable changes in these properties occurred during storage. The extent of changes varied significantly from cultivar to cultivar. Starch swelling power, solubility and light transmittance decreased during tuber storage while a slight increase was observed in starch amylose content. The starch granule size distribution shifted to smaller granule size during tuber storage. Scanning electron micrographs showed degradation/erosion and pitting on the surfaces of many of the starch granules isolated from stored tubers. Transition temperatures and enthalpies of gelatinization of the starches increased somewhat during tuber storage, suggesting that changes in the stability of starch crystalline structures had occurred. Pasting, viscoelastic and texture profile analysis (TPA) characteristics of starch gels were found to have been influenced by tuber storage time for all the cultivars, but to the greatest extent for Nadine and Huakaroro. Gels made from starches from the stored tubers had a reduced tendency towards retrogradation as evidenced by the decrease in syneresis (%) during gel storage at 4 °C.     

Identifying incompleteness in privacy policy goals using semantic frames

Requirements Engineering - Companies that collect personal information online often maintain privacy policies that are required to accurately reflect their data practices and privacy goals. To be...     

Characterization of Gum Ghatti (Anogeissus latifolia): A Structural and Rheological Approach

ABSTRACT:  Gatifolia, a commercial gum ghatti ( Anogeissus latifolia ) product was studied for its structural, thermal, and rheological characteristics. This study may prove helpful for the use of gum ghatti in a diverse range of food applications. The molecular weight ( M _W) and  R_g  (radius of gyration) for gum ghatti were calculated to be approximately 8.94 × 10⁷ g/mol and 140 nm, respectively, using high-performance size exclusion chromatography (HPSEC) system combined with multi-angle laser light scattering (MALLS). Gum ghatti solutions exhibited pseudoplastic behavior (as determined by flow experiments), which became more prevalent with increasing concentrations. Gum ghatti also displayed time-dependent shear-thickening behavior and showed negative hysteresis during up–down flow measurements. Under the measurement conditions at the range of frequencies and temperatures studied, the gum did not behave as a typical viscoelastic gel.     

High melting lipid based approach for drug delivery: Solid lipid nanoparticles

Poor solubility of newly developed drug molecules is the main problem in recent drug discovery research, so novel drug delivery approaches are being used to deliver these molecular entities for pharmacological action. Colloidal carriers (emulsion, suspensions, liposomes, polymer nanoparticles and solid lipid nanoparticles) have been used to administer poorly soluble drugs, but solid lipid nanoparticles are found to be the most reliable carriers for this type of drugs due to its advantages over other carriers. Solid lipid nanoparticles have the potential to solve the drug delivery problems with safe excipients used in its formulation. In this review all the aspects of solid lipid nanoparticles production, stability, characterization, differentiation based on route, preservation and storage have been discussed.     

Effect of clay on the corrosion inhibition and dynamic mechanical properties of epoxy ester–polyurea–polysiloxane hybrid coatings

The corrosion resistance of polymeric coatings containing epoxy ester, polyurea, and polymethylhydrosiloxane was significantly improved by the addition of cloisite 15A organoclay. The weight percent of organoclay was varied from 0.5 to 10%. The presence of organoclay in the coatings was confirmed using the Fourier transformed infrared spectroscopy. The effect of organoclay on the surface energy of the coatings was analyzed by measuring contact angle with a video contact angle analyzer and using water and iodomethane as the probing liquids. The surface energy of the coatings increased with increasing organoclay concentration. The corrosion resistant properties were measured by direct current polarization technique. The addition of organoclay enhanced the corrosion resistance of the coatings, and the best corrosion resistance was shown by coating containing 1% organoclay. The dynamic mechanical property of the coatings was determined using the dynamic mechanical spectrometer. The glass transition temperature of the films decreased significantly with the addition of organoclay up to 1% after which it increased with additional increase in the wt% of organoclay. POLYM. ENG. SCI., 2012. © 2012 Society of Plastics Engineers     

Textural and pasting properties of potatoes (Solanum tuberosum L.) as affected by storage temperature

Fresh tubers from five potato (Solanum tuberosum L.) cultivars were stored at different temperatures (4, 8, 12, 16 and 20 °C) and 80–90% relative humidity for 18 weeks after harvest to examine the effect of storage temperature on their textural and pasting properties. Texture profile analysis was performed on raw and cooked potatoes using an Instron universal testing machine to measure textural parameters such as fracturability, hardness, cohesiveness, adhesiveness and springiness. Both raw and cooked potato tubers showed a considerable reduction in all textural parameters upon storage, irrespective of the storage temperature employed. Raw potatoes showed a decrease in fracturability and hardness with increasing storage temperature, whereas their cooked counterparts showed the opposite trend. The extent of change in the textural properties of both raw and cooked potatoes also varied among the different cultivars. Fresh and stored tubers from all cultivars were freeze‐dried, ground into flours and analysed for amylose content and pasting properties. The amylose content of flours prepared from potatoes stored at 4 and 8 °C was observed to be considerably lower than that of flours prepared from potatoes stored at 16 and 20 °C. Pasting characteristics such as peak viscosity, setback and final viscosity increased with increasing storage temperature, while the reverse was observed for pasting temperature, when studied using a rapid visco analyser. Breakdown in viscosity of the flour pastes from all cultivars was considerably reduced during storage, irrespective of the storage temperature employed. Copyright © 2006 Society of Chemical Industry