Strain sensing fabric for hand posture and gesture monitoring.

In this paper, we report on a new technology used to implement strain sensors to be integrated in usual garments. A particular conductive mixture based on commercial products is realized and directly spread over a piece of fabric, which shows, after the treatment, piezoresistive properties, i.e., a change in resistance when it is strained. This property is exploited to realize sensorized garments such as gloves, leotards, and seat covers capable of reconstructing and monitoring body shape, posture, and gesture. In general, this technology is a good candidate for adherent wearable systems with excellent mechanical coupling with body surface. Here, we mainly focused on a sensorized glove able to detect posture and movements of the fingers. It could be used in several fields of application. We report on experimental results of a sensorized glove used as movements recorder for rehabilitation therapies and medicine. Furthermore, we describe a dedicated methodology used to read the output sensors which allowed to avoid using metallic wires for the connections. The price to be paid for all these advantages is a nonlinear electric response of the fabric sensor and a too long settling time, that in principle, make these sensors not suitable for real-time applications. Here we propose a hardware and computational solution to overcome this limitation.     

Synthesis and characterization of new polyamides and copolyamides containing 6,6'-sulfonediquinoline units

Summary Aromatic polyamides were obtained by the direct polycondensation reaction of a new monomer containing a 6,6'-sulfonediquinoline unit with various aromatic diamines. The polymers were characterised by elemental, infrared, wide angle X-ray diffraction and thermal analysis. The polyamides, possessed inherent viscosities in the range 0.24 – 0.43 dl g⁻¹, 10% weight loss in nitrogen and air above 410°C and glass transition temperatures in the range 170–220°C. The polyamides obtained by reaction with 4,4'-methylenedianiline and 4,4'-sulfonyldianiline were soluble on heating in N-methyl-2-pyrrolidinone and partially soluble in dimethylacetamide. Solubility and thermal properties of copolyamides, prepared from the reaction of 4,4'-oxydianiline with the new monomer and the 4,4'-dicarboxydiphenyl sulfone, were also studied. Received: 5 October 1998/Revised version: 19 April 1999/Accepted: 19 April 1999     

Accurate neural model identification of measurement devices

A neural approach to modeling measurement devices is presented. This approach allows the usual components of a measurement apparatus (transducers, filters, amplifiers, analog-to-digital converters, etc.) to be easily modeled by means of suitably trained artificial neural networks. Two applications regarding analog and mixed analog/digital devices are reported, highlighting the peculiarity of this approach and the accuracy that can be obtained.     

Pyrolysis of glass-hardened polyamides used in the automotive industry

Thermogravimetry and on-line flash pyrolysis–gas chromatography–mass spectrometry were used for studying thermal decomposition processes in filled polyamides deriving from used cars. The thermal decomposition of each polymer begins at about 350 °C and proceeds with a weight loss of 100% for the non-glass fibres, under nitrogen atmosphere. The analysis of the pyrolyzate compounds shows that from polyamide 66, the most abundant product volatile at degradation temperatures is cyclopentanone, while from polyamide 6 there is a considerable yield of ε-caprolactam. This revised version was published online in November 2006 with corrections to the Cover Date.     

Effect of different ventilation regimens on ewes' milk and Canestrato Pugliese cheese quality in summer

The influence of three different ventilation regimens on air pollution in sheep houses and on the quality of ewe milk and of Canestrato Pugliese cheese was investigated during the summer season. The experimental treatments were low ventilation regimen (VR=35 m3/h per ewe) split in 30-min ventilation cycles (LOV-30); moderate ventilation regimen (VR=70 m3/h per ewe) split in 30-min ventilation cycles (MOV-30); moderate ventilation regimen (VR=70 m3/h per ewe) split in 60-min ventilation cycles (MOV-60). The LOV-30 milk had higher microbial load and bulk milk somatic cell count (BMSCC) and resulted in a weaker casein matrix in the curd compared with the MOV-30 and MOV-60 treatments. At 45 d of ripening, the LOV-30 cheeses had a lower casein content and higher non-casein nitrogen (NCN) and water-soluble nitrogen (WSN) contents than the MOV-30 and MOV-60 cheeses. Urea-polyacrylamide gel electrophoresis (urea-PAGE) of the pH 4.6-soluble N extract showed that the MOV-60 cheeses had fewer bands derived from casein (CN) hydrolysis than the LOV-30 or MOV-30 cheeses, despite its having exhibited the highest plasmin (PL) activity levels. Our results suggest that the ventilation regimen is critical in dairy sheep housing for optimizing the hygienic quality of ewe milk and the proteolytic processes occurring in Canestrato Pugliese cheese during ripening.     

Structure-composition relationships of the Traditional Balsamic Vinegar close to jamming transition

The Traditional Balsamic Vinegar of Modena (TBVM), an Italian valuable specialty produced from cooked grape must becomes viscous through a long-ageing process. TBVM may undergo jamming transition which causes its depreciation. A liquid and jammed TBVM were investigated for their microstructure and elemental composition by coupling two non-destructive techniques, i.e. Environmental Scanning Electronic Microscopy (ESEM) and Energy Dispersive X-Ray Spectroscopy (EDS). The same samples were also analyzed for their molecular size distribution by Size Exclusion Chromatography (SEC) and their shear viscosity with a stress-controlled rheometer. TBVM in the jammed state behaved as a pseudoplastic fluid due to the presence of nitrogen-free polymers with a molecular size dispersion lower than a liquid TBVM, the latest showed the Newtonian flow behavior. TBVM solid particles detected close to jamming transition showed a C/O ratio of 2.5 (liquid TBVM) and 3.7 (jammed TBVM), thus much higher than the main TBVM constituents (glucose, fructose and acetic acid). The Fe and Mg content was higher and pH was lower in the jammed TBVM. It was hypothesized that jamming transition in TBVM was the result of the unbalance between two time-dependent phenomena, i.e. the increase of the bulk viscosity and the structure relaxation of nitrogen-free polymers.     

Exposure to fine and ultrafine particles from secondhand smoke in public places before and after the smoking ban, Italy 2005

Background

A smoking ban in all indoor public places was enforced in Italy on 10 January 2005.

Methods

We compared indoor air quality before and after the smoking ban by monitoring the indoor concentrations of fine (<2.5 μm diameter, PM_2.5) and ultrafine particulate matter (<0.1 μm diameter, UFP). PM_2.5 and ultrafine particles were measured in 40 public places (14 bars, six fast food restaurants, eight restaurants, six game rooms, six pubs) in Rome, before and after the introduction of the law banning smoking (after 3 and 12 months). Measurements were taken using real time particle monitors (DustTRAK Mod. 8520 TSI; Ultra‐fine Particles Counter‐TRAK Model 8525 TSI). The PM_2.5 data were scaled using a correction equation derived from a comparison with the reference method (gravimetric measurement). The study was completed by measuring urinary cotinine, and pre‐law and post‐law enforcement among non‐smoking employees at these establishments

Results

In the post‐law period, PM_2.5 decreased significantly from a mean concentration of 119.3 μg/m³ to 38.2 μg/m³ after 3 months (p<0.005), and then to 43.3 μg/m³ a year later (p<0.01). The UFP concentrations also decreased significantly from 76 956 particles/cm³ to 38 079 particles/cm³ (p<0.0001) and then to 51 692 particles/cm³ (p<0.01). Similarly, the concentration of urinary cotinine among non‐smoking workers decreased from 17.8 ng/ml to 5.5 ng/ml (p<0.0001) and then to 3.7 ng/ml (p<0.0001).

Conclusion

The application of the smoking ban led to a considerable reduction in the exposure to indoor fine and ultrafine particles in hospitality venues, confirmed by a contemporaneous reduction of urinary cotinine.     

Rheological properties and baking quality of commercial durum wheat meals used to make flat crispy bread

Four commercial semolinas and four low-grade semolinas (LGS) samples were used in this study to make flat crispy bread (Carasau). The meals, doughs, and bread were compared with respect to a set of physical, chemical, and textural characteristics, and the bread evaluated by a trained sensory panel. LGSs had a higher extraction rate (higher ash content), finer granularity, and a higher damaged starch content than semolinas. The study revealed the key role of dry gluten content in determining hydration capacity of the dough, whereas damaged starch affected water absorption only in semolina samples. Gluten index and the ratio of gluten tenacity to extensibility (alveograph P/L) were significantly correlated with the weight of the dough discs following sheeting and molding. The panelists gave the highest quality score to the bread with the highest values of crackling and hardness. Textural and sensory attributes were both correlated with one another, and with gluten strength and tenacity, but not with the gluten content of the meal, which only affected final moisture content of the bread. Meal samples with a more tenacious and elastic gluten were more suited to produce flat crispy breads. The yellowness of durum wheat bread could not be predicted by measuring the color of the meal with a reflectance method.