Negative thermal expansion of laminates

Measurements have been carried out on the in-plane and through the thickness thermal expansion coefficients of glass polypropylene fibre composites of 50% volume fraction between room temperature and 120°C. Only in the temperature range 20° to 75°C are reproducible results obtained. It is confirmed that in-plane negative values may be obtained in specific directions. The physical reason for this and its connection with the necessary appearance of a large Poisson ratio is pointed out. The expansivity of the matrix material depends strongly on temperature. Very good agreement between the experimental values and those predicted from the properties of the two constituents is found provided that the value for the expansivity of the polyoropylene is that within the temperature range considered. It is shown that the polypropylene matrix does not provide a matrix which is stable enough in its properties to enable the system to yield consistent negative values of expansivity. An alternative system is proposed and a single experiment confirms that a negative value of the thermal expansivity of as large as –50 × 10^–6 K^–1 may be obtained.     

The social consequences of expressive suppression.

At times, people keep their emotions from showing during social interactions. The authors' analysis suggests that such expressive suppression should disrupt communication and increase stress levels. To test this hypothesis, the authors conducted 2 studies in which unacquainted pairs of women discussed an upsetting topic. In Study 1, one member of each pair was randomly assigned to (a) suppress her emotional behavior, (b) respond naturally, or (c) cognitively reappraise in a way that reduced emotional responding. Suppression alone disrupted communication and magnified blood pressure responses in the suppressors' partners. In Study 2, suppression had a negative impact on the regulators' emotional experience and increased blood pressure in both regulators and their partners. Suppression also reduced rapport and inhibited relationship formation. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

A new eicosapentaenoic acid formed from arachidonic acid in the coralline red algaeBossiella orbigniana

Aqueous extracts of the coralline red algaeBossiella orbigniana have been shown to catalyze the enzymatic oxidation of arachidonic acid to a previously unreported ω6 eicosapentaenoic acid product. This unique fatty acid contains a conjugated tetraene with absorption maxima at 293, 306, and 321 nm, and was identified by spectral methods as 5(Z),8(Z),10(E),12(E),14(Z)-eicosapentaenoic acid. The compound was given the trivial name bosseopentaenoic acid. Under experimental conditions, production of bosseopentaenoic acid was linear up to 2 hr and dioxygen was consumed. Bosseopentaenoic acid, along with several other conjugated tetraenes, was also present in the algae endogenously as revealed by a comparison of the ultraviolet (UV) spectra and the high-performance liquid chromatographic (HPLC) pattern of the purified product and the organic extract ofBossiella.     

The Effect of Post-Cooking Holding Times on Sensory Assessment of Low- and High-Fat Beefburgers

ABSTRACT: The effect of post-cooking holding-time on sensory assessment of low (89 g/kg) and high (218 g/kg) fat beefburgers was assessed. Burgers were served to panelists approximately 3 or 18 min after cooking. Fat content influenced fattiness, moistness/juiciness and overall appearance (P < 0.05), overall acceptability and overall texture (P< 0.01) and tenderness and crumbliness (p<0.001). Burgers with the higher fat content had higher scores. Holding-time influenced sensory overall appearance only with lower scores at extended holding times (P < 0.01). Treatment differences were small, mostly less than one sensory scale unit. Higher lightness and yellowness values were found for burgers with higher fat contents.     

Filtres microondes en microruban suspendu

The authors present the design and the development of integrated microwave filters using suspended substrate microstrip, a technology that provides many advantages. Through quasi-static approximation the propagation structure has been treated using integral equations solved with the method of moments. Thanks to this tool of analysis and to an accurate synthesis method, a series of bandpass filters have been designed and manufactured. The results presented validate the accuracy of our design method.     

Evaluation of Serum Volume Losses During Long-Term Storage

Aliquots of serum collected in a large case-control study of cervical cancer were stored at −70°C for up to 4 years during implementation of the study. When 500 μL serum aliquots were thawed in preparation for carotenoid and vitamin A assays, volumes were noticeably variable and fell below 500 μL in the majority of the samples. We were concerned about evaporation/sublimation during storage of the samples because loss of water would concentrate the analytes of interest. We evaluated the use of density and sodium ion concentration measurements to confirm its occurrence. We found that serum density was an unreliable indicator of extent of volume loss since the anticipated increases in density due to evaporation were of the same magnitude as inter-individual variation in serum density. In contrast, Na⁺ concentration is tightly regulated and would rise if water had been lost from the samples. In a representative sample of serum aliquots from the case-control study, 24 of 25 vials contained less than 500 μL of serum. The mean sodium ion concentration (138.1 ± 3.6 mmol/L) was within the normal range for human serum of 136–145 mmol/L, and no correlation was observed between serum volume and Na⁺ concentration. These results strongly suggest that the observed low volumes were not due to evaporative losses. Instead, the variably low volumes of serum aliquots were probably due to pipetting errors in the initial aliquotting resulting from the use of air-displacement pipettes.