Metallurgical Behaviour and Carbon Diffusion in Buttering Deposits Prepared With and Without Buffer Layers

Use of a buttering deposit on ferritic steel in dissimilar metal weld（DMW） joint is a common practice in nuclear plants to connect pressure vessel components（ferritic steel） to pipelines（austenitic stainless steel）.Carbon migration and metallurgical changes near fusion interface（ferritic steel–austenitic stainless steel） lead to a steeper gradient in material properties,and minimizing this gradient is the major challenge in the manufacturing of DMW joints.Inconel 82 is often deposited on ferritic steel material as buttering to reducing the gradient of physical and attaining material compatibility.Inconel 82/182 fillers are used to minimize the carbon migration,but the results are not truly adequate.In this paper,Ni–Fe alloy（chromium-free） has been used as the intermediate buffer layer in the weld buttering deposit to address the issue of carbon migration and subsequent metallurgical deterioration.The weld pads with and without buffer layers of Ni–Fe alloy have been investigated and compared in detail for metallurgical properties and carbon diffusivities.Ni–Fe buffer layer can significantly control the carbon migration which resists the metallurgical deterioration.It showed the better results in postweld heat treatment and thermally aged conditions.The buttering deposit with Ni–Fe buffer layer could be the better choice for DMW joints requirements.

Bilayer separator enabling dendrite-free zinc anode with ultralong lifespan >5000 h

Aqueous zinc(Zn)batteries with Zn metal anodes are promising clean energy storage devices with intrinsic safety and low cost.However,Zn dendrite growth severely restricts the use of Zn anodes.To effectively suppress Zn dendrite growth,we propose a bilayer separator consisting of commercial butter paper and glassfiber membrane.The dense cellulose-based butter paper(BP)with low zincophilicity and high mechanical properties prevents the pore-filling behavior of deposited Zn and related separator piercing,effectively suppressing the Zn dendrite growth.As a result,the bilayer separators endow the ZnjjZn symmetrical batteries with a superlong cycling life of Zn anodes(over 5000 h)at 0.5 mA cm^(-2) and the full batteries enhanced capacity retention,demonstrating the advancement of the bilayer separator to afford excellent cyclability of aqueous metal batteries.

Content-Based Movie Recommendation System Using MBO with DBN

The content-basedfiltering technique has been used effectively in a variety of Recommender Systems(RS).The user explicitly or implicitly provides data in the Content-Based Recommender System.The system collects this data and creates a profile for all the users,and the recommendation is generated by the user profile.The recommendation generated via content-basedfiltering is provided by observing just a single user’s profile.The primary objective of this RS is to recommend a list of movies based on the user’s preferences.A con-tent-based movie recommendation model is proposed in this research,which recommends movies based on the user’s profile from the Facebook platform.The recommendation system is built with a hybrid model that combines the Mon-arch Butterfly Optimization(MBO)with the Deep Belief Network(DBN).For feature selection,the MBO is utilized,while DBN is used for classification.The datasets used in the experiment are collected from Facebook and MovieLens.The dataset features are evaluated for performance evaluation to validate if data with various attributes can solve the matching recommendations.Eachfile is com-pared with features that prove the features will support movie recommendations.The proposed model’s mean absolute error(MAE)and root-mean-square error(RMSE)values are 0.716 and 0.915,and its precision and recall are 97.35 and 96.60 percent,respectively.Extensive tests have demonstrated the advantages of the proposed method in terms of MAE,RMSE,Precision,and Recall compared to state-of-the-art algorithms such as Fuzzy C-means with Bat algorithm(FCM-BAT),Collaborativefiltering with k-NN and the normalized discounted cumulative gain method(CF-kNN+NDCG),User profile correlation-based similarity(UPCSim),and Deep Autoencoder.

Functional butter for reduction of consumption risk and improvement of nutrition

Butter has become renowned among consumers because of its exceptional flavor and taste.Nevertheless,conventional butter is deemed“unhealthy”due to its high concentration of saturated fats and cholesterol,which are linked to the development of cardiovascular ailments.Improving the health benefits of butter has become an essential topic of research in the butter industry.This review focuses on researches that have made improvements to functionality of butter,including the changes in fatty acid composition,cholesterol reduction,incorporation with bioactive substances,development of new sources.The reduction of saturated fatty acids and cholesterol in butter can help reduce the risk of disease from eating butter.In addition,incorporating probiotics or natural plant extracts can achieve nutritional functions such as balancing intestinal flora,enhancing nutrient absorption,and increasing the body’s antioxidant capacity.Butter substitute products can be based on new vegetable oils,insect fats or microbial fats,which cater to the consumer demands for low-calorie butter while reducing the environmental impact that results from butter production.This review summarizes the effects and characteristics of various improvement methods and proposes some possible directions for future development of functional butter.

Deep Neural Network Based Cardio Vascular Disease Prediction Using Binarized Butterfly Optimization

In this digital era,Cardio Vascular Disease(CVD)has become the lead-ing cause of death which has led to the mortality of 17.9 million lives each year.Earlier Diagnosis of the people who are at higher risk of CVDs helps them to receive proper treatment and helps prevent deaths.It becomes inevitable to pro-pose a solution to predict the CVD with high accuracy.A system for predicting Cardio Vascular Disease using Deep Neural Network with Binarized Butterfly Optimization Algorithm(DNN–BBoA)is proposed.The BBoA is incorporated to select the best features.The optimal features are fed to the deep neural network classifier and it improves prediction accuracy and reduces the time complexity.The usage of a deep neural network further helps to improve the prediction accu-racy with minimal complexity.The proposed system is tested with two datasets namely the Heart disease dataset from UCI repository and CVD dataset from Kag-gle Repository.The proposed work is compared with different machine learning classifiers such as Support Vector Machine,Random Forest,and Decision Tree Classifier.The accuracy of the proposed DNN–BBoA is 99.35%for the heart dis-ease data set from UCI repository yielding an accuracy of 80.98%for Kaggle repository for cardiovascular disease dataset.

Assessment of the Physicochemical Quality of Unrefined Shea Butter Produced in the Localities of Sarh and Koumra (Chad)

Introduction: The shea tree (Vitellaria paradoxa) is one of the plant species supplying Non-Timber Forest Products (NTFPs) in Chad. His edible fruits containing almonds are used as a raw material in butter processing. This processing activity is carried out by both informal units and cooperatives. Aim: The aim of the study is to contribute to the improvement of the physicochemical quality of unrefined shea butter produced in the localities of Sarh and Koumra (Chad). Methodology: The methodology consists of conducting surveys in these units and cooperatives to identify production stages and sample butter. The samples taken were analysed for seven (7) physicochemical parameters to assess their quality. The tests are carried out in the laboratories of the Food Quality Control Center (CECOQDA). The results take into account for seven (7) physicochemical parameters that are: 1) Criteria Organoleptic: 50% black and fondant butter;50% yellow and compact butter;28.57% strong smell, 28.57% low odour, 21.43% medium odour and 21.43% rancid;2) Water Content: 0.14% ± 0.020% for yellow butter and 0.25% ± 0.040% for black (p = 0.002);3) Insoluble Impurities: 3.49% m/m ± 0.27 for yellow butter and 3.88% m/m ± 0.38 black;4) Acid Index: 5.11% ± 0.090% for yellow butter and 3.57% ± 0.130% for black;5) Iodine Index: 21.12 g I2/100 g ± 0.670 for yellow butter and 20.67 g I2/100 g ± 0.62 for black;6) Peroxide Index: 11.86 mEq/Kg ± 0.42 for yellow butter and 3.65 mEq/Kg ± 0.28 for black (p = 0.008);7) Saponification Index: 182.64 mg KOH/g ± 0.80 for yellow butter and 193.45 mg KOH/g ± 0.70 black (p = 0.037). Conclusion: This study evaluated the quality of the two varieties of unrefined shea butter. The yellow variety proves to be better in view of the results. However, efforts still have to be made on the processes to connect to the values required by the Codex Alimentarius.

Validation of High Performance Liquid Chromatography with Fluorescence Detector Methods for Determination of Aflatoxins in Different Food and Animal Feed Samples

Method validation for quantitative analysis of aflatoxins, AFB1, AFB2, AFG1 and AFG2 in sorghum, peanut butter, groundnut and animals feed is presented. Aflatoxins were extracted with a mixture of methanol: acetonitrile: water (60:30:10) and cleaned with Alfa test IAC chromatography before analysis by High Performance Liquid Chromatography coupled with fluorescence detection (HPLC-FLD) by adopting an isocratic chromatographic system using a mobile phase consisting acetic acid: acetonitrile: methanol (59:14:27), the separation of the four aflatoxins was achieved in less than 15 minutes. Calibration curves were linear over the concentration range from 2 - 18 ng/mL for AFB1 and AFG1, 0.4 - 3.6 ng/mL for AFB2 and AFG2, respectively. The LOD and LOQ in spiked samples were found to be 0.02 and 0.05 μg/kg for both AFB1 and AFG1, 0.01 and 0.03 μg/kg for both AFB2 and AFG2. The mean recovery values were in range from 84.2% to 96.9% was obtained. Five samples were found to be contaminated with aflatoxins and the total aflatoxins ranged from 0.02 to 3.26 μg/kg were obtained. Nineteen different samples were found to be contaminated with aflatoxins;the total aflatoxins ranged from 0.27 to 10.48 μg/kg were obtained. The highest total aflatoxins value was obtained in animal feeds.

一种改进的i_p-i_q谐波检测方法及数字低通滤波器的优化设计

有源电力滤波器的工作性能,很大程度上取决于对谐波和无功电流高精度、实时的检测上。针对有源电力滤波器工程应用的需要,该文提出了对ip-iq方法在检测谐波和无功电流应用上的改进,不仅减少了计算量,还能直接应用于三相三线制、三相四线制和单相系统谐波和基波无功电流的检测。针对电网中谐波电流相对基波电流较小的特点,该文进一步提出了采用均值滤波器来改善ButterWorth低通滤波器特性的数字低通滤波器优化设计新方法,使其能更好的适应电网谐波和基波无功电流检测的需要,从而使整个检测系统可以同时获得良好的检测精度和令人满意的动态响应速度。

滤波器的研究与仿真

主要介绍了工程上常用来作信号处理、数据传送和抑制干扰的滤波器装置。通过电路构造以及传递函数的分析研究了一阶、二阶有源滤波器。另外,还利用MATLAB语言编程对滤波器进行了简单的仿真。

Effect of microwave pre-treatment on physical quality,bioactive compounds,safety risk factor,and storage stability of peanut butter

Microwave,as a new heat treatment technology,has the characteristics of uniform and fast heating speed.It is an energy-saving technology known for improving oilseed product quality.Its efficiency mainly depends on the roasting power and time.However,the production of high-quality peanut butter using short-time roasting con-ditions are limited.Herein,we determined an appropriate microwave roasting power and time for peanuts and evaluated its impacts on the quality of peanut butter.Different roasting powers(400 W,800 W and 1200 W)and times(4,4.5,5,and 5.5 min)were preliminarily tested.Among them,800 W at 5 min was the most suitable.The roasting efficiency was further evaluated using color,sensory,bioactive compounds,storage stability,and safety risk factors of peanut butter produced from four peanut cultivars(Silihong,Baisha-1016,Yuanza-9102,and Yuhua-9414).The pre-treated butter obtained from three cultivars(Silihong,Yuanza-9102,and Yuhua-9414)with moisture content between 5%and 7.2%had a similar sensory score(6-7)as the commercial on a 9-point hedonic scale compare to the other.The color of the pre-treated peanut butter varies statistically with the commercial but remained in the recommended range of Hunter L*values of 51-52,respectively,for high initial moisture peanut cultivars.The total polyphenol(35.20-31.59±0.59μmol GAE/g)and tocopherol(19.05±0.35 mg/100 g)content in the butter obtained from three cultivars(Yuahua-9102,Yuhua,and Baisha-1016)and Silihong respectively,were significantly(P<0.05)higher than those in the commercial butter.The induction times of all pre-treated butter(19.80±0.99-7.84±0.07 h)were significantly(P<0.05)longer during storage at accelerated temperature than commercial samples.In addition,no benzo[a]pyrene was found in the pre-treated samples.Collectively,the microwave pretreated peanut butter was superior to the commercial one.These findings provided data support and a reference basis to promote microwave use for peanut butter production.

Relationship of chemical properties of different peanut varieties to peanut butter storage stability

This study examined the effect of peanut quality on the storage stability of peanut butter. The quality of 17 varieties of peanuts was analyzed, and each was used to prepare peanut butter. For different storage temperatures and durations, stability of the peanut butter was measured according to three indicators： peroxide value, acid value, and centrifugal rate. The correlation between peanut components and peanut butter storage stability was also investigated. The results indicated significant differences in fatty acid composition between different varieties of peanut. Peanut butter prepared with high oleic peanuts（Kainong 17-15） had a significantly longer shelf life than that of other varieties. The significant correlation between the stability of peanut butter and peanut quality suggests that oleic acid and linoleic acid were the main influencing factors on stability. This study finds that the high oleic peanuts（HOP） is the most suitable variety for making peanut butter, which can allow farmers and processors to choose the specific variety for better product and shelf life.

Impact of dietary oils and fats on lipid peroxidation in liver and blood of albino rats

Objective:To investigate the effects of different dietary fat and oils(differing in their degree of saturation and unsaturation)on lipid peroxidation in liver and blood of rats.Methods:The study was conducted on SO albino rats that were randomly divided into 5 groups of 10 animals.The groups were fed on dietary butter(Group I),margarine(Croup II),olive oil(Group III),sunflower oil(Group IV)and com oil(Group V)for 7 weeks.After 12 h of diet removal,livers were excised and blood was collected to measure malondialdehyde(MDA)levels in the supernatant of liver homogenate and in blood.Blood superoxide dismutase activity(SOD),glutathione peroxidase activity(GPx),serum vitamin E and total antioxidant capacity(TAC)levels were also measured to determine the effects of fats and oils on lipid peroxidation.Results:The results indicated that no significant differences were observed in SOD activity,vitamin E and TAC levels between the five groups.However,there was significant decrease of GPx activity in groups IV and V when compared with otlier groups.The results indicated that feeding corn oil caused significant increases in liver and blood MDA levels as compared with other oils and fats.There were positive correlations between SOD and GPx,vitamin E and TAC as well as between GPx and TAC(r:0.743;P<0.001)and between blood MDA and liver MDA(r:0.897;P<0.00l).The results showed also negative correlations between blood MDA on one hand and SOD,GPx,vitamin E and TAC on the other hand.Conclusions:The results demonstrated that feeding oils rich in polyunsaturated fatly acids(PUFA)increases lipid peroxidation significantly and may raise the susceptibility of tissues to free radical oxidative damage.

Friction stir butt welding of A5052-O aluminum alloy plates

Friction stir butt welding (FSW) between A5052-O aluminum alloy plates with a thickness of 2 mm was performed.The rotation speeds of the welding tool were 2000 and 3000 r/min,respectively.The traverse speed was ranged from 100 mm/min to 900 mm/min.The defect-free welds with the very smooth surface morphology were successfully obtained,except for at the welding condition of 3000 r/min and 100 mm/min.The onion ring structure was observed in the friction-stir-welded zone (SZ) at the condition of 2000 r/min and 100 mm/min.For all the welding conditions,the grain size of the SZ was smaller than that of the base metal,and was decreased with the decrease of the tool rotation speed and with the increase of the tool traverse speed.The stir zone exhibited higher average hardness than the base metal.The decrease of the tool rotation speed and the increase of the tool traverse speed resulted in the increase in the average hardness of the SZ.The tensile strength of the FSWed plates was similar to that of the base metal,except for at the welding condition of 3000 r/min and 100 mm/min.The total elongation of the FSWed plates was lower than that of the base metal.

Study on crystallization behavior of Tibet butter

Tibetan butter(TB),generally called butter,is a solid oil product extracted from yak milk in the QinghaiTibet plateau area.However,due to the limitations of raw material sources and production technology,there is a shortage of TB,so it is important to find substitutes of TB.This paper studied the crystallization behavior of six kinds of commercial TB products in Tibet to provide the theoretical basis for the development of TB substitutes for the production of TB lamps and flowers.This study assessed the crystallization behaviors of the TB samples,including isothermal crystallization process and non-isothermal crystallization process.The microstructure,isothermal crystallization of TB were evaluated by polarized light microscopy and low-pulse NMR spectrometry,respectively.The non-isothermal crystallization process of TB under temperature scanning were investigated using Rheometer,and the crystallization behavior under different cooling rates were determined by diferential scanning calorimetry(DSC)procedures.The results showed that the TB was crystallized at a higher supercooling(-10,0 and 10℃).Dimensional growth is dominant;at 20℃,spiral growth dominates.The TB has complex crystallization nucleation behavior.The crystal types of TB are mainlyβ’-crystal form andβ’-like crystal form.The lower the cooling rate,the shorter the crystallization induction time,and the more the number of crystal nuclei.Therefore,during producing TB substitutes in the factory,the cooling rate can be controlled at10℃/min to reduce energy consumption and production costs.

运用Butter-Volmer方程求电化学参数

本文提出了利用恒电位法得到的实验数据求电化学参数的新方法.理论数据和文献数据计算的结果表明该方法是可行的.该方法对求电化学参数有一定的意义.

A systematical review of traditional Ayurvedic and morden medical perspectives on Ghrita (clarified butter): a boon or bane

Background:For long dietary guidelines,it is recommended to avoid foods rich in saturated fatlike Ghrita,also named clarified butter or ghee,which is considered as the culprit of cardiovascular diseases,diabetes,stroke,etc.Contradictory to the modern medical science,Ayurveda advocated for numerous benefits of the usage of Ghrita in the judicious manner.This paper systematically reviews and analyses the scientific researches that carried out on the benefits and harms associated with the usage of Ghrita.Methods and Findings:A search over the various search engines like Pubmed,Google was made.The relevant articles and chapters from books retrieved in English language were saved to a folder and analysed for their utility relevant to the topic and the matter was presented in a systematic manner.Results:Ghrita consisted various fats(saturated,monosaturated and polyunsaturated),fatty acids,minerals,vitamins etc.And the composition of Ghrita varies along with the method of preparation.Scientific researches carried out on Ghrita plain as well as medicated have reported about the depressant effects of medicated Ghrita in gross behavioural tests,potentiated phentobarbitone sleeping time,analgesic effect and stimulatory effect on cognition.Further,studies conducted to evaluate the effect of Ghrita on the serum lipid levels showed a dose dependant decrease in the total cholesterol,low density lipoproteins,and very low density lipoproteins.Ghrita was also reported to have wound healing activity.Conclusion:The results of the study suggest the beneficial effects of plain as well as medicated Ghrita on the various components of health and break the myth associated to the exclusion of Ghrita in diet.These researches also substantiate the claims made by the classical texts of Ayurveda.

Production of Cocoa Butter Replacer by Dry Fractionation, Partial Hydrogenation, Chemical and Enzymatic Interesterification of Tea Seed Oil

Production of cocoa butter replacer (CBR) from tea seed oil through common modification methods of oils (dry fractionation, partial hydrogenation, chemical and enzymatic interesterification) was evaluated. Some physico-chemical properties (iodine, saponification, acid and peroxide values) and fatty acid composition (FAC) of modified samples were analyzed and compared with a reference cocoa butter (CB). Solid and liquid fractions for large amounts of unsaturated fatty acids (approx. 80%) and thereby lower iodine values (81 - 85 gI2/100g) than that of CB (37% and 34 gI2/100 g, respectively), are not suitable as CBR. Among all ratios of chemically and enzaymatically interesterified oil blends (20%, 25% and 30% of hydrogenated tea seed oil with 80%, 75% and 70% of tea seed oil/liquid fraction/solid fraction), the samples with ratio of 30:70 from both chemical and enzymatic interesterification had FAC and iodine value closer to that of CB. A comparision between chemically and enzymatically interesterified samples (CISs and EISs, respectively), in terms of solid fat content (SFC) indicated that although the SFC values in EIS were much lower than that of CB, but the thermal behavior of this sample is comprable to CB at 20℃- 30℃ (sharp melting point of CB).

Aflatoxin Carryover during Large Scale Peanut Butter Production

Peanut butter was monitored for aflatoxin contamination at different stages during its large-scale production starting from raw shelled peanuts up to the final product. Twenty five samples, weighing 2 kg each, were taken from each of the following stages: roasting at 160?C, blanching/de-skinning and grinding. The sub-samples were ground, thoroughly mixed and further reduced by the quartering technique until a 1 kg sub-sample was obtained. This was then analyzed for aflatoxins using reverse phase HPLC incorporating pre-column trifluoroacetic acid derivatization. The results showed a total aflatoxin percentage reduction of 51% after roasting, 27% after blanching/de-skinning followed by a further 11% after grinding to make peanut butter. This meant that there was a cumulative total reduction of 89% of aflatoxin concentration during the production process of peanut butter. These results show that there is a significant reduction of aflatoxin levels at the roasting and blanching stages in the process of producing peanut butter.

The Fatty Acid Composition of Butter Stored in Sheep’s or Goat’s Stomach (Karinyagi)

Butter is produced from cream or yoghurt in dairy factories and farms and called as butter or yayik butter in Turkey. Karinyagi is also made from cream and yoghurt as yayik butter, but the packaging material is different from others. Karinyagi produce by filling of butter into purified goat’s and sheep’s stomach (the traditional name is Karin) and storage in this material during self-life. The aim of this study was to determine the fatty acid composition of Karinyagi made from cream. Twenty Karinyagi samples were randomly collected from different regions of Burdur/Turkey. The fatty acid composition of samples (by gas chromatography) and chemical properties was investigated. It was deter-mined that the chemical properties of Karinyagi was similar to butter produced with cream and yoghurt. The total saturated fatty acid level of Karinyagi samples changed from 62.31 to 76.64 (mean value 67.14 ± 3.36)%, while unsaturated fatty acids of them ranged from 20.48 to 31.57 (mean value 28.46 ± 2.67)%. Minimum and maximum levels of monounsaturated fatty acids of karinyagi were determined as 18.98 % and 28.57%. Butyric, oleic and palmitic acids were dominant in Karinyagi. Palmitic acid was slightly lower comparing to data for butter produced with cream and yoghurt. As a result, the amount of Karinyagi fatty acids may be said to be significantly different from the fatty acid of yayik and cream butter.

Preliminary Investigation of Formulated Herbal Ointment Demonstrates Amelioration of Excision Wound in Experimental Rabbit Model Compared with Silver Sulfadiazine

In light of the use of Lannea barteri in the management of diverse illnesses and treatment of wounds in traditional medicine, the current study was conducted to assess the wound-healing efficacy of crude aqueous extract of the stem bark of Lannea barteri and its shea butter formulated ointment using an excision wound model in the rabbit. The herbal ointment (5%, w/w) exhibited a significant wound healing activity, showing 99.9% ± 0.3% wound contraction at the end of the experiment (24th day). There was no significant difference (p > 0.05) between the 5% (w/w) herbal ointment compared with Silver Sulphadiazine cream (positive control), which showed a 97.8% ± 1.0% rate of excision wound contraction on day 24. Compared with the negative control group (administered with only shea butter), the wound healing activity of the ointment was significant (p Lannea barteri for the treatment of wounds and demonstrates that shea butter usage as a base in formulating an herbal ointment might aid in topical application for wound repair and regeneration, as well as the potential for enhanced wound healing.