Failure of cemented carbide tools in intermittent cutting

The nature and mode of cemented carbide tool failure has been examined by considering the effects of thermal and mechanical loads to which a tool is subjected during intermittent cutting. Interrupted cutting tests were performed on a lathe, using a specially designed slotted workpiece fixture and several grades of cemented carbides were used to machine mild steel. Experimental results indicate that the mechanism of tool failure changes with the cutting parameters; these must therefore be carefully chosen to optimise tool performance.     

Effect of sulphur dioxide and must extraction on colour,phenolic composition and sensory quality of red table wine

Red wines were made during 1992 from Vitis vinifera var Roriz grapes using a high and a low level of extraction and three levels of total sulphur dioxide (0, 75 and 150 mg SO₂ kg⁻¹). From this single experiment, the effects of total SO₂ and extraction on anthocyanin composition and colour were observed by HPLC, spectrophotometry and tristimulus colorimetry. High extraction produced a wine with more total pigments and total phenols than low extraction and increased the amount of organic acids extracted during fermentation. More anthocyanins were extracted with increasing SO₂ levels. On maturation, all wines lost colour and increased in brownness. Wines made without SO₂ browned more than the wines made with SO₂. The anthocyanins normally present in wines were all rapidly lost to trace levels at 24 months. Vitisin A, a more stable and highly coloured anthocyanin than malvidin 3-glucoside, showed a slower decrease in concentration than malvidin 3-glucoside and contributed significantly to the wine colour during aging. At the first analysis, the wines made without SO₂ had a higher percentage colour due to polymers than the wines made with SO₂. Polymerisation progressed during maturation, although the initial differences were maintained. Sensory analysis after 6 and 18 months storage by expert tasters revealed differences mainly related to the colour attributes, indicating that when wines are made using modern hygienic techniques, total SO₂ has a negligible effect on aroma and flavour attributes. © 1998 Society of Chemical Industry.     

Adsorption to the Surface of Hemozoin Crystals: Structure-Based Design and Synthesis of Amino-Phenoxazine β-Hematin Inhibitors

In silico adsorption of eight antimalarials that inhibit β-hematin (synthetic hemozoin) formation identified a primary binding site on the (001) face, which accommodates inhibitors via formation of predominantly π-π interactions. A good correlation (r²=0.64, P=0.017) between adsorption energies and the logarithm of β-hematin inhibitory activity was found for this face. Of 53 monocyclic, bicyclic and tricyclic scaffolds, the latter yielded the most favorable adsorption energies. Five new amino-phenoxazine compounds were pursued as β-hematin inhibitors based on adsorption behaviour. The 2-substituted phenoxazines show good to moderate β-hematin inhibitory activity (<100 μM) and Plasmodium falciparum blood stage activity against the 3D7 strain. N¹,N¹-diethyl-N⁴-(10H-phenoxazin-2-yl)pentane-1,4-diamine ( P2a ) is the most promising hit with IC₅₀ values of 4.7±0.6 and 0.64±0.05 μM, respectively. Adsorption energies are predictive of β-hematin inhibitory activity, and thus the in silico approach is a beneficial tool for structure-based development of new non-quinoline inhibitors.