Antioxidative activities of grape (Vitis vinifera) seed extracts obtained from different varieties grown in Turkey

In this study, total phenolic contents and antioxidant activities of grape seed extracts obtained from twelve different grape seeds from common varieties grown in Turkey were determined. Grape seeds were extracted with 70% acetone and extraction yield of grape seed were calculated. The total phenolic content of grape seed extracts were determined by the Folin‐Ciocalteu procedure and ranged from 33 945 to 58 730 mg per 100 g extract as gallic acid equivalent. Antioxidant activities of grape seed extracts with two different free radical scavenging methods, ABTS [2,2/‐azinobis (3‐ethylbenzothiazoneline‐6‐sulfonic acid)] and DPPH (2,2‐diphenyl‐picrylhydrazyl) assays, using Trolox equivalent as standards, were investigated. Grape seed extracts exhibited antioxidant activities 2.46–4.14 and 3.55–5.76 [Trolox equivalent antioxidant capacities (TEAC) mg^?1 extracts] in ABTS and DPPH assays, respectively. Compared with varieties, Muskule extracts exhibited the lowest total phenolic content, TEAC_ABTS and TEAC_DPPH value while Narince extracts had the highest total phenolic content and TEAC_DPPH value, and Alphonse Lavalleé had the highest TEAC_ABTS value. Total phenolic content showed that there is a significant correlation with TEAC_DPPH (r = 0.7974, P ≤ 0.001) and TEAC_ABTS values (r = 0.4860, P ≤ 0.05).     

Microbiological,chemical and sensory assessment of mussels (<Emphasis Type="Italic">Mytilus galloprovincialis</Emphasis>) stored under modified atmosphere packaging

Wild mussels (Mytilus galloprovincialis), were packaged aerobically under vaccum packaging(VP) and modified atmosphere packaging (MAP (50%/50% CO₂/N₂: M1, 80%/20% CO₂/N₂: M2, 65%/35% CO₂/N₂: M3), and stored at 2 ± 1 °C. Quality evaluation was carried out using microbiological, chemical and sensory analyses. Microbiological results revealed that M2 and M3 delayed microbial growth compared to M1. Of the chemical indices determined, the TVB-N and TMA-N values of M2 remained lower than the proposed acceptability limits of 35 mg N/100 g and 8 mg N/100 g, respectively, up to 8 days of storage. All of the MAP and VP mussel samples exceeded these limits after 12 days of storage. All samples retained desirable sensory characteristics during the first 8 days of storage. Based on microbiological and chemical analyses along with sensory evaluation, M2 and M3 gave a longer shelf-life compared with VP and M1. M2 gas mixture was the most effective for mussel preservation.     

Liquid structure as a guide for phase stability in the solid state: Discovery of a stable compound in the Au–Si alloy system

A new crystalline ground state was discovered in the Au–Si system through first-principles electronic structure calculations. The new structure was found using the experimentally and theoretically determined local atomic structure in the liquid as a guide for the solid state. Local atomic structure in the liquid was matched with that for all known crystal structures as compiled in the Pauling File structural database. The best matching crystalline structures were then explicitly calculated using first-principles methods. Most candidate crystal structures were found to be close, but above the enthalpy of a composition weighted average of the face-centered cubic Au and diamond structure Si terminal phases, but one crystal structure was more stable than the terminal phases by about 10 meV atom^–1 at T = 0 K. As first-principles simulations of local structure are feasible for most liquid alloys, the present methodology is applicable to other alloys lying near a eutectic composition.     

The effect of par‐baking and frozen storage time on the quality of cup cake

The effects of frozen storage and initial baking time of par‐baked cake on baking loss, volume, moisture, colour and textural properties of cake obtained after thawing and rebaking were investigated. Cakes, par‐baked at 175 °C for 15, 20 and 25 min, were stored at ?18 °C for 3, 6 and 9 months. After storage, par‐baked cakes were thawed and rebaked at 175 °C for 10, 15 and 20 min. Baking loss, moisture content, L and +b colour values, firmness, gumminess and chewiness of the resulting full‐baked cakes were significantly affected by both par‐baking and frozen storage time, while specific volume, cohesiveness, springiness and resilience values were significantly affected by frozen storage time. The increase in the time of frozen storage of the par‐baked cake leads to a decrease in the quality of the rebaked cake, namely an increase of baking loss and cake crumb firmness, and a loss in the moisture content and specific volume. Moisture of cake crumb, L and +b colour values, firmness, gumminess and chewiness significantly increased as the par‐baking time increased. However, regarding baking loss, specific volume, moisture content and textural properties, 3‐month intermediate storage at ?18 °C and 20‐min initial baking time gave the best result among the cakes produced by using the two‐step baking procedure.     

Preparation of Lead Zirconate by Homogeneous Precipitation and Calcination

Antiferroelectric PbZrO₃ has been synthesized by homogeneous precipitation from aqueous solutions in the presence of urea (NH₂CONH₂) and calcination for 6 h at 700°C. SEM studies displayed the presence of submicrometer powder, with a significant degree of agglomeration.     

Stochastic Priority Model for Aggregate Blending

Aggregate blending models that incorporate the optimization of two objectives with their priority levels are presented. The two objectives include the minimization of the mean deviation (or mean absolute deviation) from the midpoint of specification limits and the minimization of the unit cost of the blend. The models are applicable to any number of aggregates and can be used to provide the optimum proportions corresponding to a given priority level or to establish trade‐off curves between mean deviation and cost. The stochastic elements of aggregate gradations are formulated and incorporated into the models. Both the deterministic and stochastic models are applied to a numerical aggregate blending problem, and extensions of the models to accommodate some practical cases are presented.     

Second law analysis of two‐stage compression transcritical CO2 heat pump cycle

Because of the global warming impact of hydro fluorocarbons, the uses of natural refrigerants in automotive and HVAC industries have received worldwide attention. CO₂ is the most promising refrigerant in these industries, especially the transcritical CO₂ refrigeration cycle. The objective of this work is to identify the main factors that affect two‐stage compression transcritical CO₂ system efficiency. A second law of thermodynamic analysis on the entire two‐stage CO₂ cycle is conducted so that the exergy destruction of each system component can be deduced and ranked, allowing future efforts to focus on improving the components that have the highest potential for advancement. The inter‐stage pressure is used as a variable parameter in the analysis study. The second law efficiency, coefficient of cooling performance and total exergy destruction of the system variations with the inter‐stage pressure are presented graphically. It was concluded that there is an optimum inter‐stage pressure that maximizes both first law and second law efficiencies. Copyright © 2008 John Wiley & Sons, Ltd.     

A Benchmark for Some Physical Properties of Zinc-Blende ZnS

Somephysical properties of zinc-blende polytype of ZnS were investigated via geometry optimization calculations. After employing a shell model interatomic potential to our computations, some physical parameters such as typical cubic elastic constants, young modulus, shear modulus, bulk modulus, poisson ratio, elastic wave velocities, static and high frequency dielectric constants, and static refractive index zinc-blende ZnS were deduced. Later, previous theoretical results and our current results with each other as well as with former experimental findings were evaluated. Present results exhibit a fair consistency with experiments and better than those of several recent density functional theory results for the considered parameters of related material.     

Perceptual quality‐based image communication service framework for wireless sensor networks

Wireless multimedia sensor networks (WMSNs) have an increasing variety of multimedia‐based applications including image and video transmission. In these types of applications, multimedia sensor nodes should ideally maximize perceptual quality and minimize energy expenditures in communication. For the required perceptual quality to be obtained, quality‐aware routing is a key research area in WMSNs. However, mapping the system parameters to the end user's perceptual quality‐of‐service measures is a challenging task because of incomplete identification metrics. Unfortunately, unless disputable assumptions and simplifications are made, optimal routing algorithm is not tractable. In this paper, we propose a novel image transmission framework to optimize both perceptual quality and energy expenditure in WMSNs. Our framework aims to provide acceptable perceptual quality at the end user by using an analytical distortion prediction model that is able to predict the image distortion resulting from any given error pattern. The innovation of the proposed scheme lies in the combined use of a content‐aware packet prioritization with an energy‐aware and quality‐aware routing protocol, named as image quality‐aware routing. Additionally, it does not only propose an energy‐efficient route selection policy but also manages the network load according to the energy residues of nodes, thus leading to a great energy economy. The results reveal that the framework is capable of identifying true metrics for mapping required image quality to network parameters. Copyright © 2011 John Wiley & Sons, Ltd.