ZrB2-MoSi2 ceramics: A comprehensive overview of microstructure and properties relationships. Part II: Mechanical properties

The mechanical behavior of ZrB₂-MoSi₂ ceramics made of ZrB₂ powder with three different particle sizes and MoSi₂ additions from 5 to 70 vol% was characterized up to 1500 °C. Microhardness (12–17 GPa), Young’s modulus (450–540 GPa) and shear modulus (190–240 GPa) decreased with both increasing MoSi₂ content and with decreasing ZrB₂ grain size. Room temperature fracture toughness was unaffected by grain size or silicide content, whilst at 1500 °C in air it increased with MoSi₂ and ZrB₂ grain size, from 4.1 to 8.7 MPa m^½. Room temperature strength did not trend with MoSi₂ content, but increased with decreasing ZrB₂ grain size from 440 to 590 MPa for the largest starting particle size to 700–800 MPa for the finest due to the decreasing size of surface grain pullout. At 1500 °C, flexure strength for ZrB₂ with MoSi₂ contents above 25 vol% were roughly constant, 400–450 MPa, whilst for lower content strength was controlled by oxidation damages. Strength for compositions made using fine and medium ZrB₂ powders increased with increasing MoSi₂ content, 250–450 MPa. Ceramics made with coarse ZrB₂ displayed the highest strengths, which decreased with increasing MoSi₂ content from 600 to 450 MPa.     

A Novel Approach for Bisphosphonates: Ionic Liquids and Organic Salts from Zoledronic Acid

Novel ionic liquids and organic salts based on mono- or dianionic zoledronate and protonated superbases, choline and n-alkylmethylimidazolium cations, were prepared and characterized by spectroscopic and thermal analyses. Most of the prepared salts display amorphous structures and very high solubility in water and saline solutions, especially the dianionic salts. Among the zoledronate-based ionic compounds, those containing choline [Ch] and methoxyethylmethylimidazolium [C₃OMIM] cations appear to have significant cytotoxicity against human osteosarcoma cells (MG63) and low toxicity toward healthy skin fibroblast cells. Because osteosarcoma is a bone pathology characterized by an increase in bone turnover rate, the results presented herein may be a promising starting point for the development of new ionic pharmaceutical drugs against osteosarcoma.     

Real‐time monitoring by proton relaxometry of radical polymerization reactions of acrylamide in aqueous solution

The potential of time‐domain nuclear magnetic resonance (TD‐NMR) for the real‐time monitoring of solution radical polymerizations is demonstrated. A model system composed of a redox‐pair initiator system, acrylamide as monomer and water as solvent was investigated. A second‐generation continuous wave free precession technique was employed to measure the longitudinal relaxation time constant (T₁) of the samples throughout the polymerization reactions. This parameter was shown to be sensitive to the reactant feed free‐radical enhancement of the water molecule relaxation time, making it a good probe to monitor monomer conversion in real time in an automated, non‐destructive fashion. It was found that the T₁ value was better than the transverse relaxation time constant (T₂) for describing the evolution of the polymerization reactions, due to its greater sensitivity to paramagnetic effects. The TD‐NMR signal variation observed was linked to the formation, propagation and termination steps of the radical polymerization kinetics scheme. These first results may contribute to the application of real‐time monitoring of radical polymerization reactions employing low‐cost and robust TD‐NMR spectrometers. © 2018 Society of Chemical Industry     

ARTMe: a new array-based algorithm for Adaptive Refinement of Triangle Meshes

Engineering with Computers - This work presents a new efficient array-based algorithm for adaptive mesh refinement capable of interactively generating millions of triangles. The new refinement...     

An approach for evaluating collaboration attributes in cluster-based companies

This paper presents an approach for evaluating collaboration attributes in companies operating in industrial clusters. From the literature review, we identified governance, geographic proximity, and trust as the main collaboration attributes in industrial clusters. For each of them, there is a set of related sub-attributes that composed the evaluation model. For developing the model, we used the graph theoretic approach (GTA), a methodology for multi-attribute assessment that considers interdependencies among elements of a system to provide an overall evaluation. We applied the model to five companies of a furniture cluster. The results showed the model allows for systematizing relationship management because it highlights the collaboration attributes that need to be improved. Furthermore, the application of the model may contribute to encouraging companies to develop collaborative practices.     

Variation in content of tyramine,histamine, 2-phenylethylamine,tryptamine and their precursor amino acids in a Chardonnay wine by using different commercial active dry yeasts and nitrogen sources

Wine is a fermented beverage that could be affected by high concentrations of biogenic amines, thus altering organoleptic and health properties. In this work, the capacity of different selected yeast strains regarding to affect the content of tyramine, histamine, 2-phenylethylamine, tryptamine and their precursor amino acids (pAA) during fermentation has been described. Overall, biogenic amines (BAs) and pAA contents appeared significantly related both to the strain and to the nutrient supplementation applied. Among BAs, without and (with) nitrogen source addition, the concentrations covered a range between 0.1 and 9.5 (0.1–10.3) mg L⁻¹ for tyramine; 0.1 and 4.4 (0.1–4.6) mg L⁻¹ for histamine; 0.4 and 1.1 (0.4–1.4) mg L⁻¹ for 2-phenylethylamine; and 0.02 and 0.14 (0.01–0.12) mg L⁻¹ for tryptamine, respectively. Considering that also wine yeast species are responsible for BAs formation, the evidence from fermentation trials underlined the relevance of a careful choice of ADY strains and nitrogen sources in the management of alcoholic fermentation in wine.     

Evaluation of the effect of processing on cocoa polyphenols: antiradical activity,anthocyanins and procyanidins profiling from raw beans to chocolate

The content and composition of anthocyanins and procyanidins in fermented cocoa beans (from different geographic origins: Ecuador, Cameroon, Ivory Coast, Ghana and Nigeria), roasted nibs, cocoa mass and chocolate were determined, beside the determination of the total antiradical capacity. Concerning geographic origin, cocoa beans and processed products from Ecuador showed the highest levels of anthocyanins, followed by Nigeria and Cameroon. Generally, as cocoa beans were further processed, the levels of anthocyanins and flavan‐3‐ols decreased. The largest observed losses of phenolics occurred during roasting. A progressive decreasing trend in polyphenol concentration was observed in the other processed samples as well. Despite the original content of polyphenols in raw cocoa beans, technological processes imply a significant impact on cocoa quality, confirming the need of specific optimisation to obtain high value chocolate.