基于细观力学方法的底部充填封装芯片接合层的热应力计算

底部充填是一种用来提高电子产品在恶劣环境下工作的稳定性及可靠性的技术,是电子制造产业的常用方法．本文基于细观力学方法建立了计算底部充填封装芯片热应力的方法．针对底部充填封装芯片焊锡-充填物接合层的结构特点,我们建立了接合层的均一化模型,并从理论上推导了接合层的等效弹性常数、热膨胀系数和导热系数．运用该均一化模型,我们对封装芯片工作产热导致的热传导和热应力问题进行了有限元数值模拟,计算的结果与接合层未均一化的模型具有较好的一致性,而计算效率极大提高,显示了该方法在计算底部充填封装芯片热应力方面的可行性．     

A study of binding interactions between terpyridine derivatives and cucurbit[10]uril

The binding interactions of a series of 2,2′:6′,2″-terpyridine (TPY) derivatives and their metal complexes with cucurbit[10]uril (CB[10]) were investigated by ¹H NMR, UV/Vis, emission spectroscopy, and ESI mass spectrometry. ¹H NMR titrations revealed CB[10] could encapsulate methylated TPY (MTPY), and the binding ratio between guest MTPY and host was 1:1 and 2:1 via ESI-MS characterization. For the transition metal complexes composed of Fe(II) or Ru(II) or Rh(III) and TPY derivatives, the octahedral TPY?metal?TPY core can be included in the cavity of CB[10]. Three binding modes (1:1, 1:2 and 1:3) have been detected for the binding of the metal?MPTY complexes with CB[10] by ESI-MS.     

Targeted Gastrointestinal Delivery of Nutraceuticals with Polysaccharide‐Based Coatings

Oral delivery is one of the facile methods for the administration of active ingredients (AIs) like nutraceuticals and drugs. However, its intrinsic disadvantages include poor absorption and bioavailability, degradation of the AI during transit through the gastrointestinal tract (GIT), and a lack of action specificity. Hence, a delivery system for targeted gastrointestinal delivery of AI using polysaccharide‐based polymers, that are generally recognized as safe and approved for use as a direct food additive, is proposed. In this regard, mucoadhesive chitosan nanoparticles that could adhere to the mucosa of the GIT are fabricated and encapsulated with AI. These particles are subsequently coated with polysaccharides that have different enzymatic susceptibilities, to allow for specific degradation in the small or large intestines. It is observed that the polysaccharide coating efficiently retarded the nonspecific release of the encapsulated agent until it is exposed to its intended environment of release. The cytotoxicity and uptake of chitosan nanoparticles is further evaluated on Caco2 cells. In conclusion, these polysaccharide‐coated nanoparticles can potentially be targeted to different organs in the GIT and to be taken up by the enterocytes for improved oral bioavailability.     

Gelation Kinetics and Mechanical Properties of Thiol-Tetrazole Methylsulfone Hydrogels Designed for Cell Encapsulation

Hydrogel precursors that crosslink within minutes are essential for the development of cell encapsulation matrices and their implementation in automated systems. Such timescales allow sufficient mixing of cells and hydrogel precursors under low shear forces and the achievement of homogeneous networks and cell distributions in the 3D cell culture. The previous work showed that the thiol-tetrazole methylsulfone (TzMS) reaction crosslinks star-poly(ethylene glycol) (PEG) hydrogels within minutes at around physiological pH and can be accelerated or slowed down with small pH changes. The resulting hydrogels are cytocompatible and stable in cell culture conditions. Here, the gelation kinetics and mechanical properties of PEG-based hydrogels formed by thiol-TzMS crosslinking as a function of buffer, crosslinker structure and degree of TzMS functionality are reported. Crosslinkers of different architecture, length and chemical nature (PEG versus peptide) are tested, and degree of TzMS functionality is modified by inclusion of RGD cell-adhesive ligand, all at concentration ranges typically used in cell culture. These studies corroborate that thiol/PEG-4TzMS hydrogels show gelation times and stiffnesses that are suitable for 3D cell encapsulation and tunable through changes in hydrogel composition. The results of this study guide formulation of encapsulating hydrogels for manual and automated 3D cell culture.     

Absorption of sound at a surface exposed to flow and temperature gradients

In noise abatement using porous or fibrous materials, accurate determination of the surface impedance representing the absorber is decisive for simulation quality. The presence of grazing flow and non-homogeneous ambient temperature influence the reaction of the absorber and may suitably be included in a modified “effective” surface impedance. In this paper, this approach is applied to a generic case representative for the engine bay of a heavy truck, where porous shields suppress the radiated noise, e.g. during a pass-by noise test. The change in the absorption is determined numerically by solving the wave propagation through a layer of varying temperature and flow adjacent to the impedance surface for different angles of incidence. The study shows significant impact of both flow and temperature, especially for materials with low absorption. The diffuse field absorption coefficient is also derived and although the effect is less pronounced in this case, it is still important in lower frequencies and in the frequency range typical for IC engine noise. The proposed numerical method is shown to be accurate and efficient for determination of the effective impedance and moreover not limited to thin boundary layers.     

一个可视化客户软件自动编程工具的设计与实现

分析了MS办公软件的服务器对象模型,说明了BCB中服务器组件的封装模型以及服务器组件的调用机制,总结了BCB环境中通过服务器封装类和OLE调用服务器的一般过程和方法,进而实现了一个可视化的客户软件的辅助编程工具,利用此工具可直接生成调用Word服务器时所需要的C 程序源代码,减轻了此类客户服务程序设计的负担。     

Corrosion inhibited metal pigments

Flake-shaped particles of aluminium are well known in the coatings and printing ink industry as “silver bronze pigments”. For their use in waterborne coatings or outdoor applications, an effective corrosion protection of the highly reactive aluminium surfaces is required. The traditional stabilization techniques for aluminium pigments are based on the addition of corrosion inhibitors or on chromate passivation. This publication presents new developments in the encapsulation of metallic pigments that are based on modern sol-gel techniques. All products are heavy metal-free and provide excellent applicational properties.     

The Effect of Wall Material Type on the Encapsulation Efficiency and Oxidative Stability of Fish Oils

Fish oil is the primary source of long-chain omega-3 fatty acids, which are important nutrients that assist in the prevention and treatment of heart disease and have many health benefits. It also contains vitamins that are lipid-soluble, such as vitamins A and D. This work aimed to determine how the wall material composition influenced the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules. In this study, mackerel, sardine waste oil, and sand smelt fish oil were encapsulated in three different wall materials (whey protein, gum Arabic (AG), and maltodextrin) by conventional spray-drying. The effect of the different wall materials on the encapsulation efficiency (EE), flowability, and oxidative stability of encapsulated oils during storage at 4 °C was investigated. All three encapsulating agents provided a highly protective effect against the oxidative deterioration of the encapsulated oils. Whey protein was found to be the most effective encapsulated agent comparing to gum Arabic and maltodextrin. The results indicated that whey protein recorded the highest encapsulation efficiency compared to the gum Arabic and maltodextrin in all encapsulated samples with EE of 71.71%, 68.61%, and 64.71% for sand smelt, mackerel, and sardine oil, respectively. Unencapsulated fish oil samples (control) recorded peroxide values (PV) of 33.19, 40.64, and 47.76 meq/kg oil for sand smelt, mackerel, and sardine oils after 35 days of storage, while all the encapsulated samples showed PV less than 10 in the same storage period. It could be concluded that all the encapsulating agents provided a protective effect to the encapsulated fish oil and elongated the shelf life of it comparing to the untreated oil sample (control). The results suggest that encapsulation of fish oil is beneficial for its oxidative stability and its uses in the production of functional foods.