Evaluating cost impacts on reverse logistics using an Economic Order Quantity (EOQ) model with environmental and social considerations

Central European Journal of Operations Research - Societal awareness and legislation changes concerning sustainability have affected how organizations generate value for stakeholders, as well as...     

The use of dilatometry aiming to evaluate the metallurgical aspect of coil slump in a hot-rolled medium carbon steel

Journal of Thermal Analysis and Calorimetry - The hot coil slump is a recurrent problem in the manufacturing process of medium and high equivalent carbon steel plates. Even with the success of the...     

Experimental Investigation of Gas Dynamic Effects Using Nanoporous Synthetic Materials as Tight Rock Analogues

Transport in Porous Media - To improve the understanding of gas transport processes in tight rocks (e.g., shales), systematic flow tests with different gases were conducted on artificial micro- to...     

Portable single-sided NMR measurements at variable temperatures: Implementation of a thermo-controlled device and application to the heating of bread dough

A temperature control unit was implemented to vary the temperature of samples studied on a commercial Mobile Universal Surface Explorer nuclear magnetic resonance (MOUSE-NMR) apparatus. The device was miniaturized to fit the maximum MOUSE sampling depth (25 mm). It was constituted by a sample holder sandwiched between two heat exchangers placed below and above the sample. Air was chosen as the fluid to control the temperature at the bottom of the sample, at the interface between the NMR probe and the sample holder, in order to gain space. The upper surface of the sample was regulated by the circulation of water inside a second heat exchanger placed above the sample holder. The feasibility of using such a device was demonstrated first on pure water and then on several samples of bread dough with different water contents. For this, T1 relaxation times were measured at various temperatures and depths and were then compared with those acquired with a conventional compact closed-magnet spectrometer. Discussion of results was based on biochemical transformations in bread dough (starch gelatinization and gluten heat denaturation). It was demonstrated that, within a certain water level range, and because of the low magnetic field strength of the MOUSE, a linear relationship could be established between T1 relaxation times and the local temperature in the dough sample.     

Modules over cluster-tilted algebras that do not lie on local slices

We characterize the indecomposable transjective modules over an arbitrary cluster-tilted algebra that do not lie on a local slice, and we provide a sharp upper bound for the number of (isoclasses of) these modules.     

A sharp integral inequality for closed spacelike submanifolds immersed in the de Sitter space

Archiv der Mathematik - In this paper, we establish a sharp integral inequality for n-dimensional closed spacelike submanifolds with constant scalar curvature immersed with parallel normalized mean...     

Lewis Acids as Activators in CBS‐Catalysed Diels–Alder Reactions: Distortion Induced Lewis Acidity Enhancement of SnCl4

The effect of several Lewis acids on the CBS catalyst (named after Corey, Bakshi and Shibata) was investigated in this study. While ²H NMR spectroscopic measurements served as gauge for the activation capability of the Lewis acids, in situ FT‐IR spectroscopy was employed to assess the catalytic activity of the Lewis acid oxazaborolidine complexes. A correlation was found between the Δδ(²H) values and rate constants k_DA, which indicates a direct translation of Lewis acidity into reactivity of the Lewis acid–CBS complexes. Unexpectedly, a significant deviation was found for SnCl₄ as Lewis acid. The SnCl₄–CBS adduct was much more reactive than the Δδ(²H) values predicted and gave similar reaction rates to those observed for the prominent AlBr₃–CBS adduct. To rationalize these results, quantum mechanical calculations were performed. The frontier molecular orbital approach was applied and a good correlation between the LUMO energies of the Lewis acid–CBS–naphthoquinone adducts and k_DA could be found. For the SnCl₄–CBS–naphthoquinone adduct an unusual distortion was observed leading to an enhanced Lewis acidity. Energy decomposition analysis with natural orbitals for chemical valence (EDA‐NOCV) calculations revealed the relevant interactions and activation mode of SnCl₄ as Lewis acid in Diels–Alder reactions.