Novel Glass Fiber‐Reinforced Composites Having a UV and Peroxy Curable Fluoropolymer Matrix

Novel glass fiber‐reinforced composites were prepared from E‐glass fibers and perfluoropolyether (PFPE), polyurethane acrylate, and methacrylate resins. The PFPE resins were synthesized by a two‐step process and formulated with reactive acrylic diluents obtaining two compositions with different viscosity and fluorine content. These formulations were photocrosslinked by UV‐A radiation and characterized by tensile and dynamic‐mechanical properties as well as by impact resistance. The two UV cured fluoropolymer compositions are high modulus (> 1 GPa), polyphasic materials characterized by a fracture toughness higher than conventional polymer matrices, like epoxies and unsaturated polyesters. Unidirectional laminate composites were also prepared by hand lay‐up and crosslinked both photochemically and thermally. Mechanical characterization of glass fiber‐reinforced composites was carried out by tensile tests and shear adhesion measurements, showing a good fluoropolymer‐glass adhesion strength (ca. 9 MPa). Surface characterization of composites by static contact angle measurements allowed the calculation of the total surface tension γ_s according to Wu's harmonic mean approximation. Surface tension is very low (< 20 mN/m) suggesting a preferential stratification of PFPE segments at the material‐air interface.

     

Guest editorial for the theme section on modeling language engineering

Software and Systems Modeling -     

Photoperiod-Dependent Effects of Grape-Seed Proanthocyanidins on Adipose Tissue Metabolic Markers in Healthy Rats

Scope

Variations in photoperiod patterns drive metabolic adaptations in mammals, involving important changes in body weight and adiposity. Moreover, (poly)phenols can help heterotrophs adopt metabolic adaptations to face the upcoming environmental conditions. Particularly, proanthocyanidins from grape-seeds show photoperiod-dependent effects on different metabolic parameters. The present study aims to explore whether grape-seed proanthocyanidin extract (GSPE) consumption differently affects the expression of metabolic markers in WAT (subcutaneous and visceral depots) and BAT in a photoperiod-dependent manner.

Methods and results

GSPE (25 mg kg⁻¹ day⁻¹) is orally administrated for 4 weeks to healthy rats exposed to three photoperiods (L6, L12, and L18). In WAT, GSPE consumption significantly upregulates the expression of lipolytic genes in all photoperiods, being accompanied by increased serum concentrations of glycerol and corticosterone only under the L6 photoperiod. Moreover, adiponectin mRNA levels are significantly upregulated in response to GSPE regardless of the photoperiod, whereas Tnfα and Il6 expression are only downregulated in L6 and L18 photoperiods but not in L12. In BAT, GSPE upregulates Pgc1α expression in all groups, whereas the expression of Pparα is only increased in L18.

Conclusions

The results indicate that GSPE modulates the expression of important metabolic markers of WAT and BAT in a photoperiod-dependent manner.     

Evaluation of the Degree of Starch Gelatinization by a New Enzymatic Method

In this work, a new enzymatic method is proposed to evaluate the degree of starch gelatinization in starchy food and feed. The procedure developed is based on the fact that the gelatinization process enhances the chemical reactivity of inert starch granules towards amylolytic enzymes. Aqueous suspensions of maize starch were treated at different temperatures to obtain different degrees of gelatinization, from 25 °C (control without gelatinization) until 95 °C. Heated samples were then incubated with a glucoamylase. The enzymatic activity was measured by the glucose released during the digestion time by using a standard glucose oxidase method. The initial velocity value of the enzymatic reaction (V_i) was selected as the parameter to quantify the degree of starch gelatinization (DG). Changes in granule morphology and the starch available for hydrolysis were evaluated by photomicrographs. The new method was standardized and compared with DSC and viscosity measurements in order to check its efficiency, considering the DG observed by photomicrographs. A good agreement was observed between the DG calculated by V_i and by DSC (correlation coefficient r = 0, 97), thus V_i reflect the degree of starch gelatinization as well as DSC. These results show that the developed enzymatic procedure is an effective method to evaluate the DG in starchy foods and feeds.