Instantaneous work hardening behaviour of two-phase tungsten heavy alloys: a phenomenological approach

ABSTRACT

The present work describes a phenomenological approach to explain the instantaneous behaviour of tungsten heavy alloys (WHAs) in heat-treated and swaged conditions. The strengths and elongation values of heat-treated materials are lower and higher than those of the swaged samples respectively. The heat-treated materials exhibit two slopes in true stress–true plastic strain curves and follow the Ludwigson constitutive equation. On the other hand, swaged materials display a single slope and adhere to typical Swift constitutive equation. The latter reflect the presence of pre-strain in the materials due to swaging deformation. The fracture surfaces in heat-treated materials consist of W-W decohesion along with matrix rupture and W-cleavage, while swaged samples consist of mainly W-cleavage. Both the materials display three typical stages (I, II and III) of work hardening. The second derivatives of true stress–true plastic strain curves of these alloys exhibit a perfect parabola although the nature of true stress–true strain as well as true stress–true plastic strain curves is quite different in heat-treated and swaged materials. This has been observed for the first time in WHAs consisting of matrix and W-grains. The shape of the parabola is simple and easy to fit. The fitting parameters of parabolas have been successfully employed to explain the flow behaviour of a large number of tungsten heavy alloys having two-phase microstructure in different processing conditions.     

Processed Cheeses Made With and Without Peptization. Submicroscopic structure and thermodynamic characteristics

The osteoporosis is regarded as a widespread disease all over the world. In the prevention therapy of this disease there is a primary role of the daily calcium intake with the proper Ca:P ratio (1:1–1:2). The primary source of Ca for people the dairy products are implied, from which only the processed cheeses have inadequate ratio of Ca:P. In cheeses processed without peptization developed in the Hungarian Dairy Research Institute (HDRI) the Ca:P ratio meets the requirements (1.5:1), moreover these products can be enriched with Ca. In this study we used both processing technologies. The electronmicroscopic photographs demonstrate the differences clearly. The traditionally processed cheese (with peptization) has a 'spongy’ structure well known from literature, while a space-net can be seen resulting from the casein-filamentous hydrocolloid interaction in the structure of heat-treated cheese without peptization. DSC curves are the same in the temperature range 0–40°C, showing endotherm melting process in two well-distinguished temperature interval (0–20 and 22–40°C). They are different in the temperature interval 40–100°C: in the case of processed cheese with peptization the gel-sol transformation gives a higher endotherm peak in a narrow temperature range, while for heat-treated cheese without peptization this temperature range is wider with a lower endotherm peak. Both electronmicroscopic and DSC investigations have proved that contrary to the traditionally processed cheese where the structure is formed by the linked peptized protein, in the heat- processed cheese without peptization the frame-forming element is the huge hydrocolloid molecule interacted with the protein. The enthalpy change is substantially lower at the disintegration of the latter structure. This revised version was published online in July 2006 with corrections to the Cover Date.     

GeS2-Ga2S3-CdS透明表面微晶玻璃的二阶非线性光学效应

采用热诱导法制备了GeS2-Ga2S3-CdS硫系微晶玻璃,X射线衍射(XRD)、透射光谱、扫描电子显微镜(SEM)测试结果表明,获得了含CdGa2S4微晶的透明表面微晶玻璃。采用Maker条纹法研究了微晶玻璃的二次谐波(SHG)效应,结果表明玻璃中的CdGa2S4微晶诱导了二次谐波效应的产生。CdGa2S4微晶在玻璃表面择优生长时,破坏玻璃的各向同性,可获得两个包络的Maker条纹,且入射角在±(35°~50°)左右时,二次谐波的相对强度出现最大值,二阶非线性强度最大可为α-石英单晶的8倍;CdGa2S4微晶在玻璃表面无择优生长时,由于玻璃表面较大的CdGa2S4晶粒的散射作用,只能获得一个包络的Maker条纹,即入射角为0°时,二次谐波的相对强度出现最大值。     

Fortification of Acidophilus-bifidus-thermophilus (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties

The improvement of milk dairy products’ quality and nutritional value during shelf-life storage is the ultimate goal of many studies worldwide. Therefore, in the present study, prospective beneficial effects of adding two different industrial yeasts, Kluyveromyces lactis and Saccharomyces cerevisiae pretreated by heating at 85 °C for 10 min to be inactivated, before fermentation on some properties of ABT fermented milk were evaluated. The results of this study showed that the addition of 3% and 5% (w/v) heat-treated yeasts to the milk enhanced the growth of starter culture, Lactobacillus acidophilus, Bifidobacteria, and Streptococcus thermophilus, during the fermentation period as well as its viability after 20 days of cold storage at 5 ± 1 °C. Furthermore, levels of lactic and acetic acids were significantly increased from 120.45 ± 0.65 and 457.80 ± 0.70 µg/mL in the control without heat-treated yeast to 145.67 ± 0.77 and 488.32 ± 0.33 µg/mL with 5% supplementation of Sacch. cerevisiae respectively. Moreover, the addition of heat-treated yeasts to ABT fermented milk enhanced the antioxidant capacity by increasing the efficiency of free radical scavenging as well as the proteolytic activity. Taken together, these results suggest promising application of non-viable industrial yeasts as nutrients in the fermentation process of ABT milk to enhance the growth and viability of ABT starter cultures before and after a 20-day cold storage period by improving the fermented milk level of organic acids, antioxidant capacity, and proteolytic activities.