Effect of flow on solutions of rod-coil block co-polymers

An elongational flow field is imposed on a solution of block copolymers consisting of semirigid macromolecules with rigid, rodlike sequences of units in combination with random coil (flexible) units. The problem is formulated according to the lattice treatment of Matheson and Flory. In this formulation, the system consists of rigid blocks whose lengths and locations are fixed by the structure within each macromolecule. These blocks are separated by random coiled units. An excess free energy other than the equilibrium Gibbs free energy of the quiescent solution has to be considered due to the flow field that tends to align the rods. This excess free energy is calculated from the potential energy of rods when a steady-state, homogeneous and irrotational flow field is applied to the solution. The effects of composition, polymer-solvent interaction, size of the co-polymer and flow rates are investigated. Depending on the size and number of rods, some of the chains studied exhibit a biphasic region at equilibrium that shifts to lower concentrations with increasing flow. Longer chains with shorter rods that are isotropic at equilibrium, exhibit a biphasic region at finite values of flow. The degree of orientation increases sharply when the system is biphasic. For larger flows, the orientation function is very close to unity which is perfect orientation.     

Hydrolysis of titanium alkoxide and effects of hydrolytic polycondensation parameters

Titanium alkoxides hydrolyse vigorously with water producing polycondensates whose equivalent oxide content varies from 70% to over 90%. This variation reflects the average molecular size and the nature of the terminal bonds. Hydrolysis conditions also affect the molecular and particle morphologies modifying the crystallization and sintering behaviour of oxide materials derived from polycondensates. It is also possible to form clear polymer solutions under excess water hydrolysis with the addition of certain acids. Investigations show that there is a window in the acid concentration which provides long-term solution stability. The gels formed from these clear solutions shrink in their liquor under certain conditions and the introduction of hydrogen peroxide into the liquor (surrounding the gel) causes vigorous gel shrinkage.     

Features of a Scan and Clock Resource chip for providing access to board-level test functions

The architecture and some of the specific features of a Scan and Clock Resource (SCR) chip are described. This chip is currently being used in a high-end workstation product to provide access to the testability features of the individual chips and/or printed circuit boards. Using a board-level controller to gain access to the testability features of system components and interfacing the controller to a diagnostics processor (or external tester) is emerging as a common strategy for designing testable digital systems. Based upon experience gained from such an application, controller features that are deemed useful are discussed.This paper is an enhanced version of the author's earlier paper titled Towards a Standard Approach for Controlling Board-Level Test Functions, presented at the IEEE International Test Conference, ITC'90, Washington D.C., September 1990.     

Chemical and microbiological status and volatile profiles of mouldy Civil cheese,a Turkish mould‐ripened variety

The objective of this study is to characterise the gross chemical and microbiological status and identify the volatile compounds of mouldy Civil cheeses. A total of forty‐one samples were surveyed, and gross compositional status of the cheeses was (as mean values): 6.5 for pH, 6.2% for fat‐in‐dry matter, 51.8% for moisture and 15.3% for water‐soluble nitrogen (as% of total nitrogen). Chemical composition of the cheese samples varied widely. Mouldy Civil cheese has similar pH values and moisture contents when compared with blue‐type cheeses, but it has distinct feature for fat contents. The microbiological counts of the samples were found to be high and some samples contained coliform bacteria. A total of 95 volatiles, including esters (28), acids (6), ketones (12), aldehydes (3), alcohols (15), terpenes (10), sulphur compounds (3) and miscellaneous (18), were identified in the volatile fractions of the cheeses, and principal volatile groups were esters, alcohols and ketones.