Evaluation of the electrical integrity of E-textiles subjected to environmental conditions

E-textiles contain electrically conductive elements and electronic devices that are integrated in textile substrate. Wearable e-textiles are expected to perform like textiles in terms of breathability, conformability, and comfort despite the presence of the electrically conductive elements and electronics. E-textiles are also expected to provide reliable data and signal processing like electronic devices while they are subjected to normal wear and tear under different environmental conditions. The goal of this research was to investigate the electrical integrity of e-textiles while they are subjected to environmental conditions. Different woven samples of electronic-improved outer tactical vest with two narrow conductive traces woven in the warp direction were subjected to range of temperatures and humidity, including extreme conditions. The effects of formation parameters (e-yarn type, number of e-yarns/trace, and weldability), temperature, and humidity on the integrity of the e-textiles were studied. It was found that resistance of networks was affected by changes in air temperature and humidity and the quality of the weld had the greatest impact on electrical integrity of the conductive network. This impact was pronounced in more extreme environmental conditions, which revealed that there was a strong interaction between the weldability, temperature, and humidity.     

A benzoate coprecipitation route for synthesizing nanocrystalline GDC powder with lowered sintering temperature

Electrolyte powders with low sintering temperature and high-ionic conductivity can considerably facilitate the fabrication and performance of solid oxide fuel cells (SOFCs). Gadolinia-doped ceria (GDC) is a promising electrolyte for developing intermediate- and low-temperature (IT and LT) SOFCs. However, the conventional sintering temperature for GDC is usually above 1200 °C unless additives are used. In this work, a nanocrystalline powder of GDC, (10 mol% Gd dopant, Gd_0.1Ce_0.9O_1.95) with low-sintering temperature has been synthesized using ammonium benzoate as a novel, environmentally friendly and cost-effective precursor/precipitant. The synthesized benzoate powders (termed washed- and non-washed samples) were calcined at a relatively low temperature of 500 °C for 6 h. Physicochemical characteristics were determined using thermal analysis (TG/DTA), Raman spectroscopy, FT-IR, SEM/EDX, XRD, nitrogen absorptiometry, and dilatometry. Dilatometry showed that the newly synthesized GDC samples (washed and non-washed routes) start to shrink at temperatures of 500 and 600 °C (respectively), reaching their maximum sintering rate at 650 and 750 °C. Sintering of pelletized electrolyte substrates at the sintering onset temperature for commercial GDC powder (950 °C) for 6 h, showed densification of washed- and non-washed samples, obtaining 97.48 and 98.43% respectively, relative to theoretical density. The electrochemical impedance spectroscopy (EIS) analysis for the electrolyte pellets sintered at 950 °C showed a total electrical conductivity of 3.83 × 10^?2 and 5.90 × 10^?2 S cm^?1 (under air atmosphere at 750 °C) for washed- and non-washed samples, respectively. This is the first report of a GDC synthesis, where a considerable improvement in sinterability and electrical conductivity of the product GDC is observed at 950 °C without additives addition.     

The lost art of short communications in academia

Scientometrics - Short communications are an integral part of academic journal publishing since they serve as a forum for scholarly debate on recently published journal articles. Their prestige and...     

Effect of pasture versus indoor feeding systems on quality characteristics,nutritional composition,and sensory and volatile properties of full-fat Cheddar cheese

The purpose of this study was to investigate the effects of pasture-based versus indoor total mixed ration (TMR) feeding systems on the chemical composition, quality characteristics, and sensory properties of full-fat Cheddar cheeses. Fifty-four multiparous and primiparous Friesian cows were divided into 3 groups (n = 18) for an entire lactation. Group 1 was housed indoors and fed a TMR diet of grass silage, maize silage, and concentrates; group 2 was maintained outdoors on perennial ryegrass only pasture (GRS); and group 3 was maintained outdoors on perennial ryegrass/white clover pasture (CLV). Full-fat Cheddar cheeses were manufactured in triplicate at pilot scale from each feeding system in September 2015 and were examined over a 270-d ripening period at 8°C. Pasture-derived feeding systems were shown to produce Cheddar cheeses yellower in color than that of TMR, which was positively correlated with increased cheese β-carotene content. Feeding system had a significant effect on the fatty acid composition of the cheeses. The nutritional composition of Cheddar cheese was improved through pasture-based feeding systems, with significantly lower thrombogenicity index scores and a greater than 2-fold increase in the concentration of vaccenic acid and the bioactive conjugated linoleic acid C18:2 cis-9,trans-11, whereas TMR-derived cheeses had significantly higher palmitic acid content. Fatty acid profiling of cheeses coupled with multivariate analysis showed clear separation of Cheddar cheeses derived from pasture-based diets (GRS or CLV) from that of a TMR system. Such alterations in the fatty acid profile resulted in pasture-derived cheeses having reduced hardness scores at room temperature. Feeding system and ripening time had a significant effect on the volatile profile of the Cheddar cheeses. Pasture-derived Cheddar cheeses had significantly higher concentrations of the hydrocarbon toluene, whereas TMR-derived cheese had significantly higher concentration of 2,3-butanediol. Ripening period resulted in significant alterations to cheese volatile profiles, with increases in acid-, alcohol-, aldehyde-, ester-, and terpene-based volatile compounds. This study has demonstrated the benefits of pasture-derived feeding systems for production of Cheddar cheeses with enhanced nutritional and rheological quality compared with a TMR feeding system.     

Unsupervised approach for segmentation of textured cytologic images

A procedure is introduced for the segmentation of textured cytologic cell images. The cell region is determined by a set of coefficients that are gradually adjusted while minimising the defined cost function. Experiments have demonstrated the promising segmentation performance of the procedure for textured cytologic cell images     

Multi-core application performance optimization using a constrained tandem queueing model

Recently, performance optimization on multi-core platforms has received more and more research interest especially for networking applications. While a number of case studies have been made with success, there is however a lack of analytical treatment on the modeling of parallel processing in applications. In this paper, we tackle the performance optimization problem using queueing analysis. Modeling macroscopic pipeline processes with a constrained tandem model, an optimization principle is derived. We then employ the derived principle to analyze two network applications: intrusion detection and image retrieval. Both theoretical performance analysis and simulation results confirm the effectiveness of our optimization principle.     

Manufacture and Incorporation of Liposome‐Entrapped Ethylenediaminetetraacetic Acid into Model Miniature Gouda‐Type Cheese and Subsequent Effect on Starter Viability,pH, and Moisture Content

Liposome‐encapsulated ethylenediaminetetraacetic acid (EDTA) was incorporated into a model miniature Gouda‐type cheese (20 g) in order to assess its effect on rennet gelation, starter viability, pH, and moisture content. EDTA was encapsulated within 2 different food‐grade proliposome preparations, Pro‐Lipo Duo and Pro‐Lipo C (50% and 40% unsaturated soybean phospholipids and 50% and 60% aqueous medium, respectively), using the following high‐shear technologies: Ultra‐Turrax (5000 rpm), 2‐stage homogenization (345 bar), or microfluidization (690 bar). Liposome size distribution was affected by the high‐shear technology employed with the proportion of large vesicles (>100 nm) decreasing in the order microfluidization < 2‐stage homogenization < Ultra‐Turrax. All EDTA‐containing liposomes were stable during 28 d refrigerated storage, with no significant (P ≤ 0.05) change in size distribution or EDTA entrapment efficiency (%EE). Liposome composition affected the entrapment of EDTA, with Pro‐Lipo C having a significantly greater %EE than Pro‐Lipo Duo, 63% and 54%, respectively. For this reason, Pro‐Lipo C EDTA liposomes, with and without EDTA, were incorporated into model miniature Gouda‐type cheese. Addition of liposome‐encapsulated EDTA to milk during cheese making did not impact pH or rennet gel formation. No differences in composition or pH were evident in liposome‐treated cheeses. The results of this study show that the incorporation of liposome‐encapsulated EDTA into milk during cheese manufacture did not affect milk fermentation, moisture content, or pH, suggesting that this approach may be suitable for studying the effects of calcium equilibrium on the texture of brine‐salted cheeses.     

Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition,texture, and ripening characteristics of Maasdam cheese

This study investigated the effect of centrifugation (9,000 × g, 50°C, flow rate = 1,000 L/h), as well as the incorporation of high-heat-treated (HHT) centrifugate into cheese milk on the composition, texture, and ripening characteristics of Maasdam cheese. Neither centrifugation nor incorporation of HHT centrifugate into cheese milk had a pronounced effect on the compositional parameters of any experimental cheeses, except for moisture and moisture in nonfat substance (MNFS) levels. Incorporation of HHT centrifugate at a rate of 6 to 10% of the total milk weight into centrifuged milk increased the level of denatured whey protein in the cheese milk and also increased the level of MNFS in the resultant cheese compared with cheeses made from centrifuged milk and control cheeses; moreover, cheese made from centrifuged milk had ～3% higher moisture content on average than control cheeses. Centrifugation of cheese milk reduced the somatic cell count by ～95% relative to the somatic cell count in raw milk. Neither centrifugation nor incorporation of HHT centrifugate into cheese milk had a significant effect on age-related changes in pH, lactate content, and levels of primary and secondary proteolysis. However, the value for hardness was significantly lower for cheeses made from milk containing HHT centrifugate than for other experimental cheese types. Overall, centrifugation appeared to have little effect on composition, texture, and ripening characteristics of Maasdam cheese. However, care should be taken when incorporating HHT centrifugate into cheese milk, because such practices can influence the level of moisture, MNFS, and texture (particularly hardness) of resultant cheeses. Such differences may have the potential to influence subsequent eye development characteristic, although no definitive trends were observed in the present study and further research on this is recommended.