Stand-Alone Semi-Solid-State Electrochemical Systems Based on Bicontinuous Microemulsion Gel Films

Abstracts: This paper presents an overview of measured mechanical properties of thixoformed aluminium 7075 feedstock produced by the direct thermal method (DTM). The DTM feedstock billets were processed with a pouring temperature of 685 °C and holding periods of 20 s, 40 s and 60 s before being quenched and subsequently thixoformed. A conventionally cast feedstock billet was produced with a pouring temperature of 685 °C and was allowed to solidify without quenching. The feedstock billets were later formed by an injection test unit in the semi-solid state. Tensile testing was then conducted on the thixoformed feedstock billets. Tensile properties for 7075 DTM thixoformed feedstock billets were found significantly influenced by the thixoformed component density. Samples with longer holding times were found to have higher density and higher tensile strength.

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Morphology and laccase production of white-rot fungi grown on wheat bran flakes under semi-solid-state fermentation conditions

FEMS Microbiology Letters ◽

10.1111/j.1574-6968.2011.02234.x ◽

2011 ◽

Vol 318 (1) ◽

pp. 27-34 ◽

Cited By ~ 19

Author(s):

Johann F. Osma ◽

Ulla Moilanen ◽

José L. Toca-Herrera ◽

Susana Rodríguez-Couto

Keyword(s):

Solid State ◽

Wheat Bran ◽

Solid State Fermentation ◽

White Rot Fungi ◽

White Rot ◽

Laccase Production ◽

Fermentation Conditions ◽

Semi Solid

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Semi-solid-state fermentation: A promising alternative for neomycin production by the actinomycete Streptomyces fradiae

Journal of Biotechnology ◽

10.1016/j.jbiotec.2013.03.015 ◽

2013 ◽

Vol 165 (3-4) ◽

pp. 195-200 ◽

Cited By ~ 7

Author(s):

Isabel Machado ◽

José A. Teixeira ◽

Susana Rodríguez-Couto

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Streptomyces Fradiae ◽

Promising Alternative ◽

Semi Solid

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Evaluation of Strip Rolling Directly from the Semi-Solid State

Solid State Phenomena ◽

10.4028/www.scientific.net/ssp.116-117.433 ◽

2006 ◽

Vol 116-117 ◽

pp. 433-436 ◽

Cited By ~ 3

Author(s):

Antonio de Pádua Lima Filho ◽

Márcio Iuji Yamasaki

Keyword(s):

Solid State ◽

Cooling System ◽

Solid Alloy ◽

Strip Rolling ◽

Tin Alloys ◽

Cooling Slope ◽

Quality Issue ◽

Lower Roller ◽

Semi Solid ◽

Strip Quality

The aim of this work is to study the solidification conditions necessary to produce good quality/low defect metal alloy strip when thixorolling directly from the semi-solid state. To facilitate the study lead/tin alloys were chosen for their relatively low operating temperature. The objective is to extrapolate these findings to the higher temperature aluminium alloys. Three alloys (70%Pb- 30%Sn, 60%Pb-40%Sn, 50%Pb-50%wtSn) were used particularly to study the influence of the solidification interval. The equipment consists of a two roll mill arranged as an upper and lower roller, where both rollers are driven at a controlled speed. The lower roller is fed with semi solid alloy through a ceramic nozzle attached to the lower end of a cooling slope. Several types of nozzle and their position at the roller were tested. This produced different solidifications and consequently different finished strip. The alloys were first cast and then poured onto the cooling slope through a tundish in order to create a continuous laminar flow of slurry and uniformity of metal strip quality. The pouring was tested at different positions along the slope. The cooling slope was coated with colloidal graphite to promote a smooth slurry flow and avoid the problem of adherence and premature solidification. The metallic slurry not only cools along the slope but is also initially super-cooled to a mush by the lower roller whilst at room temperatures, thus enabling thixorolling. It was also found that the nozzle position could be adjusted to enable the upper roller to also contribute to the solidification of the metallic slurry. However the rollers and the cooling slope naturally heat up. Temperature distribution in these zones was analysed by means of three thermocouples positioned along the cooling slope and a fourth in the base of the semi solid pool within the nozzle. The objective being to design an optimum pouring and cooling system. The formed strip was cooled down to room temperature with a shower of water. Microstructures of the thixorolling process were analysed. The differences in solidification conditions resulted in differing qualities of finished strip and corresponding defect types, all of which are a serious quality issue for the rolled product.

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Microstructural evolution of an ECAE-formed ZK60-RE magnesium alloy in the semi-solid state

Materials Science and Engineering A ◽

10.1016/j.msea.2008.12.042 ◽

2009 ◽

Vol 506 (1-2) ◽

pp. 8-15 ◽

Cited By ~ 44

Author(s):

Zude Zhao ◽

Qiang Chen ◽

Yanbin Wang ◽

Dayu Shu

Keyword(s):

Solid State ◽

Magnesium Alloy ◽

Microstructural Evolution ◽

Semi Solid

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Transgranular liquation cracking of grains in the semi-solid state

Nature Communications ◽

10.1038/ncomms9300 ◽

2015 ◽

Vol 6 (1) ◽

Cited By ~ 45

Author(s):

S. Karagadde ◽

P. D. Lee ◽

B. Cai ◽

J. L. Fife ◽

M. A. Azeem ◽

...

Keyword(s):

Solid State ◽

Liquation Cracking ◽

Semi Solid

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Evaluation of Semi-Solid-State Fermentation of Elaeocarpus serratus L. Leaves and Black Soymilk by Lactobacillus plantarum on Bioactive Compounds and Antioxidant Capacity

Foods ◽

10.3390/foods10040704 ◽

2021 ◽

Vol 10 (4) ◽

pp. 704

Author(s):

Chia-Yu Tsui ◽

Chun-Yao Yang

Keyword(s):

Solid State ◽

Lactobacillus Plantarum ◽

Solid State Fermentation ◽

Nutritional Supplement ◽

Antioxidant Power ◽

Glucosidase Activity ◽

Fermented Product ◽

Ferric Reducing Antioxidant Power ◽

Semi Solid ◽

The Stability

Elaeocarpus serratus L. leaves (EL) containing phenolic compounds and flavonoids, including myricitrin with pharmacological properties, could be valorized as nutritional additive in foods. In this study, the semi-solid-state fermentation of EL and black soymilk (BS) by Lactobacillus plantarum BCRC 10357 was investigated. Without adding EL in MRS medium, the β-glucosidase activity of L. plantarum quickly reduced to 2.33 ± 0.15 U/mL in 36 h of fermentation; by using 3% EL, the stability period of β-glucosidase activity was prolonged as 12.94 ± 0.69 U/mL in 12 h to 13.71 ± 0.94 in 36 h, showing positive response of the bacteria encountering EL. Using L. plantarum to ferment BS with 3% EL, the β-glucosidase activity increased to 23.78 ± 1.34 U/mL in 24 h, and in the fermented product extract (FPE), the content of myricitrin (2297.06 μg/g-FPE) and isoflavone aglycones (daidzein and genistein, 474.47 μg/g-FPE) at 48 h of fermentation were 1.61-fold and 1.95-fold of that before fermentation (at 0 h), respectively. Total flavonoid content, myricitrin, and ferric reducing antioxidant power in FPE using BS and EL were higher than that using EL alone. This study developed the potential fermented product of black soymilk using EL as a nutritional supplement with probiotics.

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