Comparison of Monomethylhydrazine/Hydroxypropylcellulose and Hydrocarbon/Silica Gels

Experimental studies have been performed to investigate rheology and droplet burning with different types of gelled propellants. Monomethylhydrazine has been gelled with organic hydroxypropylcellulose. JP-8 and RP-1 hydrocarbon gels have been produced with inorganic fumed silica particles. Rheological characterization showed the differences in terms of viscosity and yield stress behavior due to different types of gelling agents. Herschel-Bulkley and Carreau-Yasuda models have been used to characterize the gels with inorganic and organic gelling agents, respectively. First experiments with the Monomethylhydrazine/hydroxypropylcellulose gels showed a typical swelling process during combustion with a flexible viscous droplet surface. Contrary to that, the hydrocarbon/silica gels burned while a rigid silica structure was built, which remained unburned. Burning drop measurements have been compared to the d^2-squared law

Semantic Wide and Deep Learning for Detecting Crisis-Information Categories on Social Media

When crises hit, many flog to social media to share or consume information related to the event. Social media posts during crises tend to provide valuable reports on affected people, donation offers, help requests, advice provision, etc. Automatically identifying the category of information (e.g., reports on affected individuals, donations and volunteers) contained in these posts is vital for their efficient handling and consumption by effected communities and concerned organisations. In this paper, we introduce Sem-CNN; a wide and deep Convolutional Neural Network (CNN) model designed for identifying the category of information contained in crisis-related social media content. Unlike previous models, which mainly rely on the lexical representations of words in the text, the proposed model integrates an additional layer of semantics that represents the named entities in the text, into a wide and deep CNN network. Results show that the Sem-CNN model consistently outperforms the baselines which consist of statistical and non-semantic deep learning models

A new method to determine viscosity of liquids using vibration principles

A new method for determining viscosity of liquids is examined. The method employs the principles of vibration and measures the viscous damping due to the motion of a liquid placed in a cylindrical tube. The apparatus and the test liquid are treated as a dynamic system and the measured mechanical impedances are used to calculate energy dissipation due to the viscous damping. The newly designed apparatus is able to generate shear deformations in the liquid without using moving solid surfaces. A harmonic varying force with a frequency close to the resonance frequency of the system is applied through a piston and the resulting velocities of the oscillations generated in the system are measured. Liquids with higher viscosities result in lower velocities due to the higher damping. Analytical equations are provided to relate the viscous damping of the dynamic system to the viscosity of the liquids. The viscosities obtained from the proposed method are in good agreement with the ones obtained from standard rotational viscometry using a cone and plate geometry

FOULING IN A CENTRITHERM EVAPORATOR WITH WHEY SOLUTIONS

Fouling caused by sweet cheese whey and reconstituted whey powder solutions was studied in a Centritherm evaporator, the behaviour being estimated by measuring the change in the overall heat transfer coefficients with the time. It was found that there was no fouling detectable for the reconstituted whey powder solution. For sweet cheese whey, the fouling rate was linked strongly with the evaporating temperature and temperature difference. Visual observation showed that the deposit layer on the evaporator surface was very thin and soft, and like the type A milk deposit described by other investigators. A high velocity of liquid film delayed the formation of deposit on the surface. Some interactions between the evaporation temperature, feed flow rate, rotating speed and temperature difference are discussed. The fouling is caused by denaturation of bovine serum albumin in a second order rate reaction

PMI: A Delta Psi(m) Independent Pharmacological Regulator of Mitophagy

Mitophagy is central to mitochondrial and cellular homeostasis and operates via the PINK1/Parkin pathway targeting mitochondria devoid of membrane potential (ΔΨm) to autophagosomes. Although mitophagy is recognized as a fundamental cellular process, selective pharmacologic modulators of mitophagy are almost nonexistent. We developed a compound that increases the expression and signaling of the autophagic adaptor molecule P62/SQSTM1 and forces mitochondria into autophagy. The compound, P62-mediated mitophagy inducer (PMI), activates mitophagy without recruiting Parkin or collapsing ΔΨm and retains activity in cells devoid of a fully functional PINK1/Parkin pathway. PMI drives mitochondria to a process of quality control without compromising the bio-energetic competence of the whole network while exposing just those organelles to be recycled. Thus, PMI circumvents the toxicity and some of the nonspecific effects associated with the abrupt dissipation of ΔΨm by ionophores routinely used to induce mitophagy and represents a prototype pharmacological tool to investigate the molecular mechanisms of mitophagy

The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough

The increasing awareness of the celiac disease, an autoimmune disorder caused by the consumption of products containing gluten, has led to a growing interest in the development of gluten-free bakery products. In this study, whey protein fibrils (WPFs) were incorporated to mimic the fibrous network of gluten. The rheological properties and microstructure of the developed gluten-free doughs were evaluated and compared with gluten doughs. Protein fibrils were prepared by heating a whey protein isolate (WPI) solution at 80°C in an acidic environment with low salt concentration, and then the fibril lengths were adjusted by leveling up the solution pH to 3.5 and 7. The dimensions of the fibrils were measured by atomic force microscopy (AFM). Rice and potato starches were mixed with fibrils, WPI, gluten, or without protein, to form different doughs for further investigation. Shear tests, including stress sweep, frequency sweep, and creep recovery, were performed to study the viscoelastic properties of doughs under small or large deformation. The strain-hardening properties of doughs under biaxial extension were studied by the lubricated squeezing flow method. The microstructure of the doughs was characterized by cryo-scanning electron microscopy (cryo-SEM). Compared with doughs prepared with WPI and no proteins, doughs incorporating fibrils showed comparable linear viscoelasticity to gluten dough tested with stress sweep, frequency sweep, and creep recovery in the linear viscoelastic region. More differences between the protein fibril doughs were revealed in the rheological properties in the non-linear region. Creep recovery parameters, such as compliance, elastic moduli during the creep, and recovery stages of gluten dough, were like those of WPF pH7 dough, but significantly different from those of the WPF pH3.5 dough. Strain-hardening properties were found in the WPF pH7 dough, although not in WPF pH3.5 dough. Microstructural characterization showed that both fibrils prepared with the different conditions formed a continuous protein phase for the improvement of dough cohesiveness, but the structure of the phase was different between the two fibrils. To summarize, whey protein fibril at pH 7 seemed to have the potential of being used as an ingredient with similar functions to gluten in gluten-free bakery products

TSPO interacts with VDAC1 and triggers a ROS-mediated inhibition of mitochondrial quality control

The 18-kDa TSPO (translocator protein) localizes on the outer mitochondrial membrane (OMM) and participates in cholesterol transport. Here, we report that TSPO inhibits mitochondrial autophagy downstream of the PINK1-PARK2 pathway, preventing essential ubiquitination of proteins. TSPO abolishes mitochondrial relocation of SQSTM1/p62 (sequestosome 1), and consequently that of the autophagic marker LC3 (microtubule-associated protein 1 light chain 3), thus leading to an accumulation of dysfunctional mitochondria, altering the appearance of the network. Independent of cholesterol regulation, the modulation of mitophagy by TSPO is instead dependent on VDAC1 (voltage-dependent anion channel 1), to which TSPO binds, reducing mitochondrial coupling and promoting an overproduction of reactive oxygen species (ROS) that counteracts PARK2-mediated ubiquitination of proteins. These data identify TSPO as a novel element in the regulation of mitochondrial quality control by autophagy, and demonstrate the importance for cell homeostasis of its expression ratio with VDAC1