Zn–Mg–WC Nanocomposites for Bioresorbable Cardiovascular Stents: Microstructure, Mechanical Properties, Fatigue, Shelf Life, and Corrosion

2021 ◽  
Author(s):  
Zeyi Guan ◽  
Chase S. Linsley ◽  
Shuaihang Pan ◽  
Gongcheng Yao ◽  
Benjamin M. Wu ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Shelf Life ◽  
Cardiovascular Stents

Integration of Electrografted Layers for the Metallization of Deep TSVs

2010 ◽  
Vol 7 (3) ◽  
pp. 119-124
Author(s):  
F. Raynal ◽  
V. Mevellec ◽  
N. Frederich ◽  
D. Suhr ◽  
I. Bispo ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Shelf Life ◽  
Design Space ◽  
Complete Characterization ◽  
Monitoring Strategy ◽  
Ic Design ◽  
Preliminary Results ◽  
Wide Range ◽  
Readiness Level

This paper describes production-readiness level of electrografted (eG) and chemical grafted (cG) layers deposited on a wide range of through silicon via (TSV) dimensions. Three layers are required to achieve via metallization: eG insulator, cG barrier, and eG copper seed. Complete characterization of each layer of the stack has been achieved, including electrical and mechanical properties. Impact on the 3D-IC design space of the electrografting nanotechnology optimized for highly conformal growth of TSV films is discussed. Four chemical baths are required to achieve the deposition of the three layers, shelf life, and bath monitoring strategy of each chemistry being presented in the last part of the paper. Some preliminary results of copper plating directly on top of the cG barrier are also reported.

Mechanical properties and biocompatibility of plasma-nitrided laser-cut 316L cardiovascular stents

2007 ◽  
Vol 19 (5) ◽  
pp. 2079-2086 ◽  
Author(s):  
Erdem Arslan ◽  
Mustafa C. İğdil ◽  
Hilal Yazici ◽  
Candan Tamerler ◽  
Hakan Bermek ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Cardiovascular Stents

scholarly journals Utilization Of Sugarcane Bagasse Cellulose-Clay Nanocomposite As A Biodegradable And Antibacterial Packaging Material To Extend The Food's Shelf Life

Khazanah ◽  
2020 ◽  
Vol 12 (2) ◽  
Author(s):  
Nadya Fitriani Pitaloka ◽  
◽  
Ardilla Sriwijayanti ◽  
Santi Anisa ◽  
Irne Dyah Ayu Wijayanti ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Antibacterial Activity ◽  
Water Vapor ◽  
Shelf Life ◽  
Sugarcane Bagasse ◽  
Toxicity Test ◽  
Nanocomposite Film ◽  
Food Packaging ◽  
Antibacterial Properties ◽  
Vapor Permeability

Food packaging materials derived from fossil fuels are single-use products that harm the health of living things when disposed of by releasing toxic byproducts. Many communities are starting to be more environmentally friendly by using biopolymers. However, some biopolymers do not have antibacterial properties, thus shortening the food’s shelf life and not applicable in food packaging. Therefore, the purpose of this work is to develop a biodegradable and antimicrobial food packaging from sugarcane bagasse and clay that degrades over time without compromising the food’s shelf life. Cellulose acetate butyrate (cab) was prepared in an amimcl ionic liquid system from sugarcane bagasse. Then the cab was plasticized using peg, resulting a film. Besides, montmorillonite (mmt) clay was modified with aryl ammonium cations using a cation exchange technique to form bmmt. The nanocomposite film was prepared by mixing the plasticized cab and bmmt, then heated at 50c to evaporate the solution. The nanocomposite film was obtained as a prototype of food packaging. Several tests were conducted including mechanical properties, water vapor permeability (wvp), antimicrobial and toxicity test. Based on research by saha et.al, 2008, the nanocomposite film with the cag, peg and bmmt 100:20:3 composition gave the best mechanical properties because of the agglomeration of bmmt. Also, the nanocomposite film had promising wvp properties as a plastic because the clay layers reduced the water vapor diffusion across the polymer matrix. The toxicity test showed that this nanocomposite film was compatible in human blood. Lastly, this nanocomposite film has antibacterial activity against b. Subtilis and p. Cepacia because of the bmmt presence. In conclusion, the nanocomposite film from sugarcane bagasse and clay containing cag, peg and bmmt 100:20:3 is a promising material for a biodegradable and antimicrobial food packaging, because it has sufficient mechanical properties, antibacterial activity, low wvp and is non-toxic.

Effect of chlorine substitution in 4,4?-diaminodiphenylmethane hardener on shelf life and mechanical properties of epoxies

2002 ◽  
Vol 83 (14) ◽  
pp. 3082-3088 ◽  
Author(s):  
K. S. Jagadeesh ◽  
J. Gururajarao ◽  
K. Shashikiran ◽  
Sarvottam Y. Ambekar
Keyword(s):  
Mechanical Properties ◽  
Shelf Life ◽  
Chlorine Substitution ◽  
Effect Of Chlorine

scholarly journals Shelf-life extension of meat products by cellulose acetate antimicrobial film incorporated with oregano’s essential oil

2021 ◽  
Vol 10 (16) ◽  
pp. e271101623335
Author(s):  
Camila Casagrande Paganini ◽  
Denise Adamoli Laroque ◽  
Bruno Augusto Mattar Carciofi ◽  
Gláucia Maria Falcão de Aragão
Keyword(s):  
Mechanical Properties ◽  
Essential Oil ◽  
Shelf Life ◽  
Cellulose Acetate ◽  
Meat Products ◽  
Antimicrobial Effect ◽  
Life Extension ◽  
Oregano Essential Oil ◽  
Bacteria Growth ◽  
Antimicrobial Film

This study aimed to apply cellulose acetate (CA) films incorporated with oregano essential oil (OEO) to inhibit bacteria growth associated with spoilage of meat products (Weissella viridescens (microaerophilic) and Pseudomonas fluorescens (aerobic)) and evaluate its effect on the shelf life of vacuum-packed sliced ham (VPSH). CA films were produced using acetone solvent, adding 25, 35, 50, or 75 mg of OEO per film. Antimicrobial activity and mechanical properties of films were determined. CA films in Petri dishes showed a better antimicrobial effect against W. viridescens than P. fluorescens. As VPSH, presents a microaerophilic environment, product shelf life was determined fitting Baranyi and Roberts’ model to W. viridescens’ growth experimental data, at 8 °C. OEO did not modify films’ mechanical properties. Application of the CA film with 75 mg of OEO decreased  value of W. viridescens, increased its  value, resulting in a ham` shelf-life increased by eight days, demonstrating excellent application potential.

scholarly journals METHOD OF EXPRESS DIAGNOSTICS OF FISHSEMI-FINISHED PRODUCTS

2021 ◽  
Vol 38 (2) ◽  
pp. 53-62
Author(s):  
ROMANENKO Roman ◽  
RASULOV Ramis ◽  
ROMANENKO Olena
Keyword(s):  
Mechanical Properties ◽  
Heat Treatment ◽  
Shelf Life ◽  
Thermophysical Properties ◽  
Grass Carp ◽  
Raw Materials ◽  
Electricity Consumption ◽  
Original Design ◽  
Convection Oven

Background. The main aspects of quality assessment of fish raw materials and combi ovens for its heat treatment are considered. The results of connection researches of structural and mechanical properties of raw materials with its thermophysical charac­teristics and parameters of necessary culinary processing are presented. The expediency of using physical methods for assessing the quality of raw materials to predict the mode of heat treatment is determined. The aim of the study is to develop a system of rapid diagnostics of structural-mecha­nical and thermophysical properties of fish semi-finished products for the insti­tutions of the HoReCa industry. Materials and methods. The object of research is the structural-mechanical and thermophysical properties of grass carp and their changes during storage. The subject of research – culinary semi-finished products, specifically – grass carp steaks. Determination of structural and mechanical properties of steaks was carried out by a measuring sensor of original design, developed on the basis of components of ITM LLC. The heating kinetics of grass carp semi-finished products were performed in a PolEco cabinet at a temperature of 180 ºC and forced convection. The temperature in the samples was recorded by standard thermal sensors of the UMCD with a measure­ment period of 20 seconds. The amount of active electricity, consumed for the preparation of steaks, was determined excluding the reactive component, by using current measuring clamp. Culinary processing of steaks was in the steam convection oven Convotherm OEB 6.10. Results. A set of structural and mechanical properties of grass carp steaks with different shelf life was determined with a sensor of the original design of UMCD. The correlation of changes in the indicators of adhesion, penetration and relaxation force after compression with the shelf life of steaks was established. A correlation between the shelf life and the heating speed of the samples was established with a standard thermo sensors of UMCD. The heating speed of the samples after 24 h of storage increases by 10–11 %. By recording the current in the power cable of the combi steamer, the electricity consumption for cooking 12 portions of steaks (2400 g) was determined. The possibility of saving electricity from 4.6 % for cooking freshly asleep fish and up to 16.5 % for chilled fish stored for 24 hours was established. Conclusion. The measuring sensor was tested. It allows determining the rela­xation, strength and adhesion of fish raw materials in the express mode. It was found that the structural-mechanical and thermophysical properties of grass carp change with storage time. It is experimentally confirmed that the change of information parameters of heat treatment in the steam convection oven is a criterion of quality of culinary products from freshwater fish. The developed method of express diagnostics allows determining the rheological properties of raw materials from freshwater fish and optimizing the heat treatment of culinary products in restaurants in terms of differential quality of raw materials. Due to the selection of individual processing modes for fish raw materials of different consistency and shelf life, it is possible to reduce electricity consumption by the steam convection oven by 4.6–22.4 %.

Microstructures and Mechanical Properties of a New Biomedical Material Mg-13Li-X Alloys

2013 ◽  
Vol 747-748 ◽  
pp. 251-256 ◽  
Author(s):  
Yan Chang Zhang ◽  
Sha Luo ◽  
Qing Qing Zhang ◽  
Xiao Qing Xu ◽  
Tie Tao Zhou
Keyword(s):  
Mechanical Properties ◽  
Heat Treatment ◽  
Grain Size ◽  
Tensile Strength ◽  
Treatment Process ◽  
Heat Treatment Process ◽  
Cast State ◽  
Biomedical Material ◽  
Cardiovascular Stents ◽  
Crystal Texture

In this paper, a new biomedical Mg-Li alloy for the improvement of the comprehensive mechanical properties by micro-alloying and processing to meet the need of mechanical properties of biomedical materials. And the Mg-Li (Mg-Li-Al-Zn-Ca-Sr) alloy's processing and heat treatment were investigated in detail. The crystal texture of cast state, forged state and rolled state were observed and analyzed by OM, XRD and SEM. The mechanical properties of every stage were tested as well. The results showed that the grain size was refined obviously by the concentrating of Ca and Sr in the grain boundary. With the increase of rolling lane, the second phase's distribution was changed to a scattered state gradually from the reunion state. The tensile strength of the forged alloy was improved as well as its elongation after cold rolling and with rolled heat treatment process. The tensile strength reached 220MPa and the elongation reach 22%, which might meet the demand of cardiovascular stents mechanics.

Influence of Shelf Life on Mechanical Properties of Glass Fibre Reinforced Composites

2021 ◽  
Vol 58 (1) ◽  
pp. 131-141
Author(s):  
Mihaela Raluca Condruz ◽  
Ionut Sebastian Vintila ◽  
Tiberius Florian Frigioescu ◽  
Alexandru Paraschiv ◽  
Andrei Mandoc ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Shelf Life ◽  
Glass Fibre ◽  
Tensile Tests ◽  
Reinforced Composites ◽  
Plane Shear ◽  
Open Hole ◽  
Glass Fibre Reinforced ◽  
Glass Fibre Reinforced Composites ◽  
Fibre Reinforced Composites

The present paper was focused on studying the influence of shelf life of an epoxy matrix on the mechanical properties of glass fibre reinforced composites. For the study, two types of the same epoxy system were used, one during its shelf life and one out of its shelf life. The reinforcement used consisted in E-glass fibre fabric. Mechanical investigations were realized in order to compare the materials in terms of loss of mechanical strength and elastic properties. Therefore, three mechanical tests were performed: tensile tests, in-plane shear and open-hole tensile tests. The results showed that the shelf life affects the mechanical properties of the polymeric composite. A decrease of 24% in tensile strength was recorded along with a 28% decrease of the in-plane shear strength and 55% of open-hole tensile strength for the composite manufactured with the out of shelf life epoxy system compared with the other composite. An overall reduction of mechanical strength and elastic properties of the composite material was observed, primarily due to polymeric matrix degradation, which after long periods it could be prone to brittleness and susceptible to delamination and fracture. The thermogravimetric analysis showed that thermal induced changes are happening at a higher speed in the out of shelf life composite, a lower mass loss being registered for new epoxy composite.

scholarly journals Development of new additives of graphene oxide, lysozyme and lecithin with enhanced antimicrobial and mechanical properties for active food packaging applications

2019 ◽  
Author(s):  
Lucas Cavalcanti Escocard Freitas ◽  
Carolina Siqueira Franco Picone ◽  
Antônio Matias Navarrete de Toledo ◽  
Nathalia Cristina Cirone Silva ◽  
Ana Carla Kawazoe Sato
Keyword(s):  
Mechanical Properties ◽  
Graphene Oxide ◽  
Shelf Life ◽  
Food Packaging ◽  
Low Cost ◽  
Food Additives ◽  
Soy Lecithin ◽  
Preparation Conditions ◽  
Active Food Packaging ◽  
Enhanced Properties

The need to extend food shelf-life has driven the development of new conservation means. Recently, nanotechnology has been on the spotlight due to the enhancement of material’s properties. In this sense, this present work aimed to study the association of graphene oxide, egg lysozyme and soy lecithin on nanoscale for the development of new and improved food additives. The combinaton of their attributes not only achieved a boost of antimicrobial and mechanical properties, but also presented to be a low-cost technique with mild preparation conditions and enhanced properties, opening path food packaging functionalization and other applications.

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