Effect of apple cider vinegar agent on the microstructure,phase evolution,and magnetic properties of CoFe2O4 magnetic nanoparticles

In the present study, spinel structure CoFe₂O₄ nanoparticles were successfully synthesized by the sol-gel auto-combustion technique. The effect of apple cider vinegar (ACV) addition as an organic biocompatible agent on the size, morphology, and magnetic properties of CoFe₂O₄ nanoparticles was investigated in detail. The phase evolution, particle size, and lattice parameter changes of the synthesized phase have been estimated by using Rietveld structure refinement analysis of X-ray powder diffraction data. Also, Fourier transform infrared spectra (FT-IR) of the samples verified the presence of two expected bands correspond to tetrahedral and octahedral metal-oxygen complexes within the spinel structure. Furthermore, microstructural observations revealed that ultrafine particles have a semi-spherical morphology. It was shown that the particles size decreased from ~45 to ~17 nm with an increase in the amount of ACV. Magnetic properties were carried out by vibrating sample magnetometer (VSM) at room temperature. Both the saturation magnetization (M_s) and coercivity (H_c) were found to be significantly dependent on the crystallite size and the amount of ACV.     

Neurophysiological Model of the Normal and Abnormal Human Pupil

A model of the pathways controlling the size of the human pupil is presented. Computer simulation of this model demonstrates the role played by each of the elements in the pupil pathways. Simulations of the effects of drugs and a few common abnormalities in the system also help to illustrate the workings of the internal processes. Computer models of this type can be used as teaching aids or as tools for testing of hypotheses regarding the system.     

Viability of Lactobacillus acidophilus in rice bran‐enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage

This study was aimed at investigating the fortification of probiotic yoghurt with rice bran to increase nutritional properties of the product. The different levels of rice bran (0.3%, 0.6%, 0.9% and 1.2%) were incorporated into milk. The yoghurt samples were produced after pasteurisation, addition of starter culture and 1% Lactobacillus acidophilus suspension (6 × 10⁸ CFU mL^?1) and incubation. During sample storage in refrigerator, the viability of L. acidophilus, viscosity and physicochemical and sensory properties of product were investigated. Rice bran significantly increased the viability of L. acidophilus (P < 0.05). In addition, all probiotic yoghurts incorporating rice bran indicated higher viscosity and acidity and lower pH and syneresis compared to plain yoghurts. Furthermore, increments in rice bran incorporation levels resulted in a reduction in consumers' sample preferences. In general, the addition of rice bran at a suitable level could increase L. acidophilus viability and improve quality attributes of yoghurt.     

The sorption of monovalent cations onto norway spruce: Model studies using wood flour and LiCl solution

The transport of chemicals in a porous material such as wood is very complex and involves several processes: the diffusion of chemicals in the cell pores (lumen and pit pores), through the cell walls at certain conditions, and sorption of wood tissue. In the present study, batch sorption experiments were performed to examine the sorption of Li⁺ ions from an aqueous LiCl solution onto Norway spruce wood flour samples. The experimental methodology employed is suitable for differentiating the amount of ions sorbed onto the wood tissue and dissolved in the solution in wood pores. The apparent equilibrium sorption data were analyzed using two widely applied isotherm models: Langmuir and Freundlich. The results suggest that the sorption was spontaneous, and for the experimental conditions studied, probably involved several interaction types between the different functional groups of the wood and the Li⁺/Cl^? ions.     

Equilibrium and kinetic studies of azo dye (Basic Red 18) adsorption onto montmorillonite: Numerical simulation and laboratory experiments

Adsorption of BR 18 dye onto nano-clay adsorbent was investigated. Nano-clay was characterized by using FTIR, SEM, TEM, XRD and BET analysis. The percent removal increased by increasing nano-clay dose, while pH and stirring speed had no significant effect on the adsorption rate. It was observed that the uptake of dye onto nano-clay initially increased rapidly, and then decreased slowly until the equilibrium was reached. The adsorption capacity rose with an increase in temperature. Moreover, the adsorption kinetics was very fast and followed a pseudo second-order. The intra-particle diffusion was observed to be the rate-controlling step. In addition, equilibrium data fitted well with the Langmuir adsorption model. This paper also presents a numerical simulation incorporating the second-order kinetic expression using COMSOL Multiphysics software. The numerical modelling results and the experimental data were in excellent agreement.     

Survival of Salmonella Enteritidis PT 30 on inoculated almond kernels in hot water treatments

Almonds are blanched by exposure to hot water or steam-injected water to remove the pellicle (skin) from the kernel. This study evaluated the survival of Salmonella Enteritidis PT 30, Salmonella Senftenberg 775W and Enterococcus faecalis on whole raw almond kernels exposed to hot water. Whole, inoculated (7 to 9 log CFU/g) Nonpareil almonds (40 g) were submerged in 25 L of water maintained at 60, 70, 80 and 88 °C. Almonds were heated for up to 12 min, drained for 2 s, and transferred to 80 mL of cold (4 °C) tryptic soy broth. Almonds in broth were stomached at high speed for 2 min, serially diluted, plated onto tryptic soy and bismuth sulfite agars (Salmonella) or bile esculin agar (Enterococcus) and incubated at 37 °C for 24 and 48 h, respectively. D values of 2.6, 1.2, 0.75 and 0.39 min were calculated for exposure of S. Enteritidis PT 30 to water at 60, 70, 80 and 88 °C, respectively; the calculated z value was 35 C°. D values determined for Salmonella Senftenberg 775W and E. faecalis at 88 °C were 0.37 and 0.36 min, respectively. Neither Salmonella serovar could be recovered by enrichment of 1-g samples after almonds inoculated at 5 log CFU/g were heated at 88 °C for 2 min. These data will be useful to validate almond industry blanching processes.     

Dynamically vulcanized polypropylene/ethylene‐propylene diene monomer/organoclay nanocomposites: Effect of mixing sequence on structural,rheological, and mechanical properties

Dynamically vulcanized thermoplastic elastomer (TPE) nanocomposites based on polypropylene (PP), ethylene‐propylene diene monomer (EPDM) and cloisite 15A were prepared via direct melt mixing in a co‐rotating twin‐screw extruder. The mixing process was carried out with optimized processing parameters (barrel temperature = 180°C; screw speed = 150 rpm; and feeding rate = 0.2 kg/hr). The formulation used to prepare the nanocomposites was fixed to 75/20/5 (PP/EPDM/Cloisite^©15A), expressed in mass fraction. Effect of mixing sequence on the properties of vulcanized and unvulcanized (TPE) nanocomposites prepared under similar conditions was investigated using X‐ray diffraction (XRD) and a tensile testing machine. Results showed that the sequence of mixing does affect the properties of final TPE nanocomposites. Accordingly, nanocomposite samples prepared through mixing the preblended PP/clay masterbatch with EPDM phase, show better clay dispersion within the polymer matrix. J. VINYL ADDIT. TECHNOL., 22:320–325, 2016. © 2014 Society of Plastics Engineers