Effect of metallurgical evolution during post-weld aging treatment on localised corrosion of resistance spot welding joints of A286 superalloy

The combined effect of resistance spot welding and precipitation hardening on the localised corrosion of A286 superalloy is studied. The specimens tested by double loop electrochemical potentiokinetic reactivation were welded in the solution treated condition, and then subjected to different precipitation hardening treatments. For both base metal and weld nugget, the maximum localised corrosion is reached when η phase is clearly observable. The fact that the localised corrosion resistance of weld nugget is different from that shown by base metal may be explained by the segregation of Ni and Ti towards the interdendritic region of weld nugget (studied by using scanning electron microscope/energy dispersive X-ray analysis).     

The effects of porosity,asphalt content and fiberglass incorporation on the tensile strength and resilient modulus of asphalt concrete blends

Asphalt concrete is the prevailing material used for road surface construction. Its adequate characteristics in providing stability, durability and driving safety are controlled by complex interactions between its components. Thus, it is important to estimate the sensitivity of asphalt concrete mechanical properties as a function of its volumetrics. For this study, different combinations between asphalt content (3.5, 5 and 7.5%) and porosity values (above 4%) were used in order to disassociate these properties. The influence of mixing in fiberglass (0.5%) was also analyzed. It was found that porosity is significantly more relevant than the asphalt content in the prediction of tensile strength and resilient modulus of fiber-free asphalt concretes. In fiber-reinforced mixtures, the mechanical properties are improved by increasing the asphalt content, which suggests a better bonding between fibers and aggregates. For both cases, decreasing porosity is beneficial. By grouping both sets of results, it was possible to create a unique theoretical curve for both the tensile strength (q_t) and the resilient modulus (RM). The RM/q_t ratio was 5800 for the fiber-free group, and 3900 for the fiber-reinforced group - suggesting a better fatigue life indicator for asphalt concretes when fibers are added.     

Development of low-alcohol isotonic beer by interrupted fermentation

Alcohol-free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Therefore, the objective of this study was to develop a low-alcohol isotonic beer (<0.5% v/v) by interrupted fermentation. Moreover, the major objective is to compare the developed product to commercial beverages (sports drinks, ‘Pilsen' regular beer, alcohol-free beers and low-alcohol isotonic beer). The beverages were evaluated based on pH, alcohol content (% v/v), total titratable acidity (mEq L⁻¹), osmolality (mOsmol kg⁻¹), bitterness International Bitterness Units, colour European Brewery Convention, total phenolic compounds (mg L⁻¹ gallic acid), reducing and total sugars (%) and Na and K contents (mg L⁻¹). The developed low-alcohol isotonic beer presented characteristics similar to sports drinks, with the advantage of being richer in phenolic compounds and suitable osmolality. Despite salts were added in its formulation, the grades attributed to all beers employed in the sensory evaluation, as well as the purchase intention did not present significant differences.     

Juice and by-products from pomegranate to enrich pancake: characterisation and shelf-life evaluation

In this study, a fortified pancake with all parts of pomegranate as juice and by-products, added in the formulation, was designed. The influence of pomegranate addition on nutritional and sensory quality of pancake, as well as on its shelf-life, was assessed. As one would expect, the enrichment significantly improved the pancake polyphenolic content as compared to the control sample. Surprisingly, pomegranate addition did not affect its sensory quality. In fact, the enriched pancake was greatly appreciated from the sensory point of view. Results also suggested that the addition of pomegranate improved the glycemic index (GI). In fact, while a value of GI equal to 100 was obtained for the control sample, a GI of 71 was measured for the fortified sample. In terms of shelf-life, 30 days were obtained for the enriched pancake, whereas the control sample remained acceptable for about 26 days.     

Antioxidant and antibacterial activities of a starch film with bioextracts microencapsulated from cactus fruits (Opuntia oligacantha)

Food Science and Biotechnology - The use of unconventional sources is very relevant in the food area. In the present study the development of active films with the addition of bioextract (BE) or...     

Waste waters from the leachate of mushroom as vine foliar treatments: influence on grape volatile composition over two consecutive seasons

Edible mushrooms production presents a potential problem for the environment, due to the large amount of waste generated. These wastes contain nitrogenous matter, which could be used as biostimulant in plants. The aim of this work was to study the effect of waste waters, from the mushroom production process, applied at veraison and 1 week later to grapevine leaves, on grape volatile compounds over two vintages. The results evidenced that mushroom water treatment decreased the grape content of certain terpenoids, C₁₃ norisoprenoids, benzenoid compounds and esters, increasing C6 compounds content during the first season. Treated mushroom water application slightly affected grape volatile composition. This was the treatment that least affected the content of grape volatile composition. Few differences were found after the biostimulation during the second vintage. The season was the dominant factor of grape volatile content variation compared to the treatment and their interaction.     

Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation

Production of the traditional Italian Focaccia bread (FcBread) requires reformulation to meet the new rules for healthier foods. We tested the applicability of a short-fermented (15 h) liquid sourdough (LS) (dough yield, DY, 250), obtained using quinoa (Q) or amaranth (Am) flour fermented with a Weissella cibaria strain (C43-11) producing exopolysaccharides (EPS) as fat replacer in yeast-leavened FcBread. The LSs were applied during the FcBread-making process at industrial pilot plant, reducing the added fat amount by 20% (FcBread-QLS and FcBread-AmLS) and products were compared with reference samples not containing EPS. All the products were analysed for physico-chemical properties (pH, TTA, organic acids, protein content and profile, instrumental colour), textural properties, sensory quality and glycemic index. The application of both pseudo-cereal-based W. cibaria LSs in FcBread allowed obtaining products with a reduced amount of fat, increased protein amount, mainly due to the albumin and glutenin/glutelin fractions, reduced glycemic index, improved texture and preserved in the traditional sensory profile of ‘focaccia’.     

Emergence of collective changes in travel direction of starling flocks from individual birds' fluctuations

One of the most impressive features of moving animal groups is their ability to perform sudden coherent changes in travel direction. While this collective decision can be a response to an external alarm cue, directional switching can also emerge from the intrinsic fluctuations in individual behaviour. However, the cause and the mechanism by which such collective changes of direction occur are not fully understood yet. Here, we present an experimental study of spontaneous collective turns in natural flocks of starlings. We employ a recently developed tracking algorithm to reconstruct three-dimensional trajectories of each individual bird in the flock for the whole duration of a turning event. Our approach enables us to analyse changes in the individual behaviour of every group member and reveal the emergent dynamics of turning. We show that spontaneous turns start from individuals located at the elongated tips of the flocks, and then propagate through the group. We find that birds on the tips deviate from the mean direction of motion much more frequently than other individuals, indicating that persistent localized fluctuations are the crucial ingredient for triggering a collective directional change. Finally, we quantitatively verify that birds follow equal-radius paths during turning, the effects of which are a change of the flock''s orientation and a redistribution of individual locations in the group.     

A mixed longitudinal and cross-sectional model to forecast the journal impact factor in the field of Dentistry

Scientometrics - In order to estimate the impact factor value for a journal in Dentistry, two sets of variables were considered in this study: the first takes in the longitudinal behavior of the...