Leaching of sulfidized chalcopyrite with H<Subscript>2</Subscript>SO<Subscript>4</Subscript>-NaCl-O<Subscript>2</Subscript>

The recovery of copper from chalcopyrite by leaching is complex not only due to the slow dissolution kinetics of this mineral in most aqueous media but also due to the production of solutions that are heavily contaminated with iron. On the contrary, the leaching of sulfidized chalcopyrite is very attractive because of a faster and more selective dissolution of copper compared to the leaching of the untreated chalcopyrite. In this work, the results of leaching in H₂SO₄-NaCl-O₂ solutions of sulfidized chalcopyrite concentrate are discussed. Experiments were carried out with chalcopyrite concentrates previously reacted with elemental sulfur at 375 °C for 60 minutes. The results showed that the concentration of chloride ions below 0.5 M, temperature, and leaching time are important variables for the extraction of Cu. On the other hand, Fe extraction was little affected by the same variables, remaining below 6 pct for all the experimental conditions tested. Microscopic observations of the leached particles showed that the elemental sulfur produced by the reaction does not form a coherent layer surrounding the particle, but rather concentrates in certain locations as large clusters. The leaching kinetics can be accurately described by a nonreactive core-shrinking rim topochemical expression for spherical particles 1 − (1 − 0.45X)^1/3=kt. The activation energy found was 76 kJ/mol for the range 85 °C to 100 °C.     

Effect of Aluminum Content on the Dynamic Recrystallization of Fe18MnxAl0.74C Steels During Hot-Forging Treatments

Metallurgical and Materials Transactions A - In the present work, the dynamic recrystallization and microstructural evolution of the family of advanced high-strength steels Fe18MnxAl0.74C are...     

Explaining the Formation of Online News Startups in France and the United States: A Field Analysis

This article examines the differential formation of online news startups in Toulouse, France, and Seattle, United States. While Seattle is home to many startups, in Toulouse there have been just 4—and only 1 continues publishing. Drawing on Bourdieu's field theory, we argue that amount and types of capital held by journalists in the 2 cities varied as a result of differences in journalism's position in the field of power. These differences shaped the extent of startup formation in each city and structured journalists' capacities to convert their capital into the resources needed to form startups (e.g., funding, credentials, partnerships). These findings are positioned in relation to literatures on journalism innovation and comparative media.     

Estimation of electrolytic hydrogen production potential in Venezuela from renewable energies

An initial estimation of the potential for hydrogen (H₂) production in Venezuela is made, obtained by water electrolysis using electricity from renewable sources, taking advantage of the great potential of the country for solar, wind and mini hydro energies. For the first two, its potential maps is obtained from insolation and wind speed maps, respectively, prepared from satellite data, and for mini-hydro, the potential is obtained from documentary information. To calculate the amount of H₂ to produce is used the Higher Heating Value, considering the electrolytic system overall efficiency of 75%, including power requirements of the electrolyzer, auxiliary equipment, and system losses. In addition, in the calculation of usable renewable potential are excluded land areas under special administration, marine, lake and urban areas, and other limitations are considered concerning energy conversion efficiencies and useful areas available for the location of the different renewable technologies.     

Expressing aspectual interactions in design: evaluating three AOM approaches in the slot machine domain

In the context of an industrial project, we evaluated the implementation of the software of a casino slot machine. This software has a significant amount of crosscutting concerns that depend on and interact with each other as well as with the modular concerns. We therefore wished to express our design using an appropriate aspect-oriented modeling approach. We therefore evaluated three candidate methodologies: Theme/UML, WEAVR, and RAM to establish their suitability. Remarkably, only the last of the three has shown to allow an adequate expression of the interactions, albeit not fully explicit. The first two fall short because half of the interaction types cannot be expressed at all while the other half need to be expressed using a work-around that hides the intention of the design. Neither does RAM allow a fully explicit expression of interactions, but it would be the most adequate approach for the slot machine case.     

Baked product development based fermented legumes and cereals for schoolchildren snack

The objective of this work was to develop three foodstuffs based on mixes of wheat and fermented and non-fermented legumes, for the purpose of contributing with a healthy alternative for school snacks. To this aim, refined wheat flour was partially substituted with whole legume flours for the preparation of cakes, brownies and cookies, foodstuffs traditionally consumed by school age children. Cakes were formulated substituting 20% of wheat flour with Phaseolus vulgaris flour, brownies with 30% of Cajanus cajan flour and cookies with 30% of Vigna sinensis flour, using fermented and non-fermented legumes in the three products. When these products were subjected to sensorial evaluation through a test of degree of acceptability and using a hedonic scale of 7 points, values higher than 5 in the attributes taste, color and overall appraisal were found for all the products. In addition, the preference was measured with a group of 90 school children, corroborating the results obtained at laboratory level. Chemical characterization showed protein contents between 12 and 13% for the cake, 10 and 11% for the brownies and 10% for the cookies and protein digestibilities in vitro of 91%, 87% and 93%, respectively. The calorie supply, calculated per portion was of 199 kcal, 246 kcal and 237 kcal, for cakes, brownies and cookies, respectively. It was concluded that it is technically possible to incorporate fermented and non-fermented Phaseolus vulgaris, Vigna sinensis and Cajanus cajan, to highly consumed products such as cakes, brownies and cookies with a higher nutritional content and well-accepted by school-age children.     

The use of guar and xanthan gums in the production of 'light' low fat cakes

The objective of this work was to develop low fat or light cakes by substituting the fat with either guar or xanthan gums. In order to measure the effect of this substitution, the following were evaluated: specific density of the dough, specific volume, moisture content, internal characteristics and the presence of moulds. Cakes with 25 and 50% substitution of the fat were also evaluated with respect to water activity (A_w), firmness and elasticity. The proximate composition analysis was used to determine the reductions in fat content and caloric value. Cakes with 50% substitution with guar and xanthan gums, up to 15 days storage, showed no significant difference (P < 0.05) with respect to firmness and elasticity. Therefore substitution of 50% of the normal fat content with gums allowed the production of cakes that were light with respect to their fat content. It was found that those made with xanthan gum were considered better with respect to overall appreciation and texture in the acceptability test.     

Computer-aided band gap engineering and experimental verification of amorphous silicon–germanium solar cells

A new band gap profile (exponential profile) for the active layer of the a-SiGe:H single junction cell has been designed and experimentally demonstrated. By computer simulations we show how bending the grading of the band gap in the i-layer contributes to the enhancement of the carrier collection, improving the fill factor and efficiency. The differences observed between experiments and simulations are studied using Rutherford Backscattering Spectrometry (RBS). The results highlight weak points during the deposition process, whose control enables us to bring together experimental and computational results.