Development of a new ion-imprinted polymer (IIP) with Cd2+ ions based on divinylbenzene copolymers containing amidoxime groups

Polymer Bulletin - In this study, we synthesized a new ion-imprinted polymer (IIP) based on introduction of amidoxime groups in acrylonitrile, complexation with Cd2+ ions and polymerization with...     

Surface Integrity Assessment Upon Electric Discharge Machining of Die Steel Using Non-Destructive Magnetic Barkhausen Noise Technique

Surface integrity characterization of manufactured component is very important as it significantly affects the in-service performance of the component. Till now, surface integrity was evaluated using conventional measurement technique like microhardness tester, X-ray diffraction, optical microscopy and surface roughness tester. But, this technique being laboratory based cannot be used for in-service monitoring of the surface integrity. The present study focuses on the characterization of surface integrity upon electric discharge machined sample using non-destructive magnetic Barkhausen noise technique. Electric discharge machining was performed in die-sinking mode on die steel using copper–tungsten electrode (negative polarity). Experiment was performed by selecting different levels of peak current, gap voltage and pulse on time. Surface integrity characteristics like microhardness change, residual stress, microstructural alteration and surface roughness were analysed using microhardness tester, X-ray diffraction, optical microscopy and surface roughness tester, respectively, and were then correlated with magnetic parameter like root mean square value and peak value obtained from Barkhausen noise signal. The results show a good correlation between magnetic parameter (RMS and Peak value) of Barkhausen noise with the microhardness and surface roughness of the machined sample.

     

Development of Cu particles and Cu core-shell particles reinforced Al composite

Copper particles were incorporated and retained in elemental state in an aluminium matrix by friction stir processing thereby producing a non-equilibrium particulate composite. The processed Al–Cu_p composite exhibited improved strength with significantly high ductility. The composite was stable up to a temperature of more than 300°C. Thermal exposure at 350°C for more than 10 min led to diffusion of Cu atoms into the Al matrix forming a core-shell type structure in the Cu particles and thus producing an Al–Cu core-shell composite. The shell consists of multiple layers, the thickness of which was controllable.     

A review on ultrasonic spot welding of copper alloys

As a solid state joining process, ultrasonic spot welding has been proven to be a promising technique for joining copper alloys. However, challenges still remain in employing ultrasonic spot welding to join copper alloys. This article comprehensively reviews the current state of ultrasonic spot welding of copper alloys with a number of critical issues including materials flow, plastic deformation, temperature distribution, vibration, relative motion, vertical displacement, interface friction coefficient, online monitoring technique, coupled with the macrostructure and microstructure, the mechanical properties and electrical conductivity. In addition, the future trends in this field are provided.     

Recent Biophysical Issues About the Preparation of Solute-Filled Lipid Vesicles

Here we report some recent biophysical issues on the preparation of solute-filled lipid vesicles and their relevance to the construction of “synthetic cells.” First, we introduce the “semi-synthetic minimal cells” as the liposome-based cell-like systems, which contain a minimal number of biomolecules required to display simple and complex biological functions. Next, we focus on recent aspects related to the construction of synthetic cells. Emphasis is given to the interplay between the methods of synthetic cell preparation and the physics of solute encapsulation. We briefly introduce the notion of structural and compositional “diversity” in synthetic cell populations.     

Molecular structure and granule morphology of native and heat‐moisture‐treated pinhão starch

Pinhão seed is an unconventional source of starch and the pines grow up in native forests of southern Latin America. In this study, pinhão starch was adjusted at 15, 20 and 25% moisture content and heated to 100, 110 and 120 °C for 1 h. A decrease in λ max (starch/iodine complex) was observed as a result of increase in temperature and moisture content of HMT. The ratio of crystalline to amorphous phase in pinhão starch was determined via Fourier transform infra red by taking 1045/1022 band ratio. A decrease in crystallinity occurred as a result of HMT. Polarised light microscopy indicated a loss of birefringence of starch granules under 120 °C at 25% moisture content. Granule size distribution was further confirmed via scanning electron microscopy which showed the HMT effects. These results increased the understanding on molecular and structural properties of HMT pinhão starch and broadened its food and nonfood industrial applications.     

Effect of gums on viability and β‐galactosidase activity of Lactobacillus spp. in milk drink during refrigerated storage

The viability and β‐galactosidase activity of four Lactobacillus strains in milk drink containing gums during 28 days of refrigerated storage at 4 °C were assessed. The population of Lactobacillus rhamnosus GGB101 and Lactobacillus rhamnosus GGB103 were maintained, whereas the population of Lactobacillus reuteri DSM20016 and Lactobacillus reuteri SD2112 significantly decreased. The recommended level of 6 log CFU g^?1 was exceeded for all tested trains throughout storage. The highest viable number of Lactobacillus rhamnosus GGB103 (8.76 ± 0.03 log CFU mL^?1) was obtained in the product containing carrageenan–maltodextrin. The addition of guar–locust bean–carrageenan led to 20‐fold increase in the level of β‐galactosidase activity for L. rhamnosus GGB101 (1208 ± 2.12 Miller units mL^?1) compared to the control (61 ± 2.83 Miller units mL^?1). Our results suggested that gums could be added to milk to improve viability and enhance β‐galactosidase activity of Lactobacillus.