Effect of dispersion states (electrostatic/electrosteric stabilization) on particles arrangement in the yttria-stabilized zirconia sediments

In the present work, particle arrangement and their packing in the sediment layer of zirconia suspension were studied. To evaluate the particle settling, aqueous suspensions of zirconia nanoparticles were prepared in different dispersion states. In one state, Dolapix CE64 was used as a dispersant to provide electrosteric mechanism. In another state, pH of the suspension was adjusted at 4 to provide electrostatic mechanism. The other state was the combination of dispersant and pH adjustment which resulted in the most stable suspension. First of all, the stability of all dispersion states was evaluated by zeta potential, sediment volume (SV) and height, viscosity, and packing density (PD). Then, the sediment layers of all suspensions were characterized. Incorporation of electrostatic mechanism was resulted in a main decrease in viscosity with high surface charges, while electrosteric mechanism caused lower sedimentation of particles. Fall velocities of particles/agglomerates were estimated, and the influences of dispersion states on the particles fall velocities were characterized. The microstructural observation revealed homogeneous packing of particles in the sediment layer of the stable suspension demonstrating the proper dispersion of particles. Dolapix CE64 and pH adjustment resulted in a uniform arrangement of particles without agglomeration and spherical and regular granules with a uniform shape.     

A greedy MLPG method for identifying a control parameter in 2D parabolic PDEs

In this paper, we consider coefficient inverse problems, which are associated with the identification of unknown time dependent control parameter and unknown solution of two-dimensional parabolic inverse problem with overspecialization at a point in the spatial domain. After suitable finite difference approximation of time variable, an MLPG method is used for spatial discretization. To improve the efficiency of the MLPG method, a greedy algorithm is used. In fact, using the greedy algorithm, we avoid using more points from the data site than absolutely necessary and therefore, the method becomes more efficient. Comparison of the different kind of point selection and the effect of noisy data are performed for four test problems while our last test problem considers a problem with unknown solution. The results reveal that the method is efficient.     

Amine-functionalized and non-functionalized mesoporous silica nanoparticles as the delivery system for tertiary butylhydroquinone (TBHQ)

Journal of Porous Materials - The aim of this study was to encapsulate 2-tert-butylhydroquinone (TBHQ), as a common synthetic antioxidant in food industries, by mesoporous silica nanoparticles...     

Control of Superelastic Behavior of NiTi Wires Aided by Thermomechanical Treatment with Reference to Three-Point Bending

The aim of this study is to investigate the effect of thermomechanical treatment on the superelastic behavior of a Ti-50.5 at.%Ni wire in terms of loading/unloading plateau, mechanical hysteresis, and permanent set to optimize these parameters for orthodontic applications. A new three-point bending fixture, oral cavity configuration three-point bending (OCTPB) test, was utilized to determine the superelastic property in clinical condition, and therefore, the tests were carried out at 37 °C. The results indicate that the thermomechanical treatment is crucial for thermal transformation and mechanically induced transformation characteristics of the wire. Annealing of thermomechanically treated specimens at 300 and 400 °C for 1/2 and 1 h leads to good superelasticity for orthodontic applications. However, the best superelasticity at body temperature is obtained after annealing at 300 °C for 1/2 h with regard to low and constant unloading force and minimum permanent set.     

Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice–wheat bread

The effects of hydrocolloids in rice–wheat flour were studied. Hydrocolloids at 0%, 0.3%, 0.6% and 1% w/w (flour basis) and guar (G), Lepidium sativum seed (L) and guar-L. sativum seed (GL) gum were tested as additives to the rice/flour in various combinations. The quality parameters for the experiment were assessed with farinography, extensography, amylography and texture profile analysis. The evaluation of dough rheology showed that water absorption, dough development time, dough stability and viscosity all increased with the addition of hydrocolloids alone or in a combination. It was demonstrated that G₁L₁ promoted the highest effect. The mixing tolerance index and gelatinization temperature decreased with an increased hydrocolloid concentration. Extensibility value for the dough that incorporated guar and L. sativum seed gum increased with increasing hydrocolloid concentration from 0.3% to 0.6% and then decreased at 1%. The water activity of all bread didn't have significant differences with increasing hydrocolloids concentration but this parameter 24 decreased during storage. Firmness decreased with increasing hydrocolloid concentration and increased with increasing storage time. The sensory evaluation by a consumer panel gave the higher score for overall acceptability to G_0.3L_0.3 and G_0.3L_0.6 samples. The results also showed that G₁L₁, G₁L_0.6 and G_0.6L₁ samples had high specific volume and porosity.