Roadmap on Li-ion battery manufacturing research

Growth in the Li-ion battery market continues to accelerate, driven primarily by the increasing need for economic energy storage for electric vehicles. Electrode manufacture by slurry casting is the first main step in cell production but much of the manufacturing optimisation is based on trial and error, know-how and individual expertise. Advancing manufacturing science that underpins Li-ion battery electrode production is critical to adding to the electrode manufacturing value chain. Overcoming the current barriers in electrode manufacturing requires advances in materials, manufacturing technology, in-line process metrology and data analytics, and can enable improvements in cell performance, quality, safety and process sustainability. In this roadmap we explore the research opportunities to improve each stage of the electrode manufacturing process, from materials synthesis through to electrode calendering. We highlight the role of new process technology, such as dry processing, and advanced electrode design supported through electrode level, physics-based modelling. Progress in data driven models of electrode manufacturing processes is also considered. We conclude there is a growing need for innovations in process metrology to aid fundamental understanding and to enable feedback control, an opportunity for electrode design to reduce trial and error, and an urgent imperative to improve the sustainability of manufacture

Hydroethanolic Allium sativum extract accelerates excision wound healing: evidence for roles of mast-cell infiltration and intracytoplasmic carbohydrate ratio

ABSTRACT The present study was designed to evaluate the in vivo effect of Allium sativum (garlic) hydroalcoholic extract on wound healing in rats. For this purpose, 72 mature Wistar rats were divided into four groups (n=18/each) to receive no treatment, placebo, Cicalfate(r), or 2% Allium sativum (AS) extract, administered topically to the wound area, for 21 days. Following the experimental period, tissue samples were dissected out and underwent to histopathological analyses. Fibroblasts, fibrocytes, mast cells, intra-cytoplasmic carbohydrate ratio, neovascularization, collagen deposition, and re-epithelialization were analyzed in all groups. Animals in the treated groups showed significant enhancement in fibroblast, fibrocyte, and mast-cell distribution. Significantly higher neovascularization was observed on day 3 after wound induction in AS-treated animals versus those in the placebo, Cicalfate, and untreated groups (P<0.05). A dose-dependent, significantly higher intra-cytoplasmic carbohydrate storage was observed in treated animals. Our data show that AS promotes wound healing due to its preliminary impact on mast-cell distribution, which enhanced collagen synthesis and upregulated angiogenesis, and shortened the healing process by enhancing the intra-cytoplasmic carbohydrate ratio

Roadmap on Li-ion battery manufacturing research

Growth in the Li-ion battery market continues to accelerate, driven by increasing need for economic energy storage in the electric vehicle market. Electrode manufacture is the first main step in production and in an industry dominated by slurry casting, much of the manufacturing process is based on trial and error, know-how and individual expertise. Advancing manufacturing science that underpins Li-ion battery electrode production is critical to adding value to the electrode manufacturing value chain. Overcome the current barriers in the electrode manufacturing requires advances in material innovation, manufacturing technology, in-line process metrology and data analytics to improve cell performance, quality, safety and process sustainability. In this roadmap we present where fundamental research can impact advances in each stage of the electrode manufacturing process from materials synthesis to electrode calendering. We also highlight the role of new process technology such as dry processing and advanced electrode design supported through electrode level, physics-based modelling. To compliment this, the progresses in data driven models of full manufacturing processes is reviewed. For all the processes we describe, there is a growing need process metrology, not only to aid fundamental understanding but also to enable true feedback control of the manufacturing process. It is our hope this roadmap will contribute to this rapidly growing space and provide guidance and inspiration to academia and industry

Effect of multispecies probiotic supplements on serum minerals, liver enzymes and blood pressure in patients with type 2 diabetes

Emerging evidence suggests that diabetes is associated with altering serum minerals, elevated liver enzymatic activity and blood pressures. This study was designed to determine the effects of multispecies probiotic supplements on serum minerals, liver enzymes and blood pressure in diabetic patients. This randomized double-blinded controlled clinical trial was performed among 58 diabetic patients aged 35�70 y. Subjects were randomly assigned to consume either multispecies probiotic supplements (N = 28) or the placebo group (N = 30) for 8 weeks. The multispecies probiotic supplement was consisted of seven viable and freeze-dried strains: Lactobacillus acidophilus (2 � 109 CFU), Lactobacillus casei (7 � 109 CFU), Lactobacillus rhamnosus (1.5 � 109 CFU), Lactobacillus bulgaricus (2 � 108 CFU), Bifidobacterium breve (2 � 1010 CFU), Bifidobacterium longum (7 � 109 CFU), Streptococcus thermophilus (1.5 � 109 CFU) and 100 mg fructo-oligosaccharide with lactose as carrier substances. Fasting blood samples were taken at baseline and after 8-week intervention to measure serum minerals, liver enzymes and total bilirubin. Consumption of the probiotic supplements, compared to the placebo, resulted in an increased serum calcium concentrations (0.21 vs. �0.83 mg/dL, P = 0.009) and a decreased serum alanine aminotransferase (ALT) levels (�2.46 vs. 4.62 mg/dL, P = 0.02). We did not find a significant difference in terms of effect on serum magnesium, zinc, iron, alkaline phosphatase (ALP), aspartate aminotransferase (AST) levels and blood pressures comparing the two groups. In conclusion, multispecies probiotic supplementation among diabetic patients had beneficial effects on serum calcium and ALT concentrations. © 2014, Research Society for Study of Diabetes in India

Determing of Glycemic index of pasta in healthy people

Background: Glycemic index (GI) describes the variation of blood glucose concentration compared with a standard food after a meal. The purpose of this study is to determine the GI of specific pasta (Salam Macaron, produced at Kashan, Iran) and compare this index in men and women. Materials and Methods: To determine the GI, a measured portion of food containing 50 g carbohydrates which was taken by 14 healthy volunteers (7 men and 7 women) after an overnight fasting was selected. B-glucose curves were drawn in time of 0, 30, 60, 90,120 min after the meal. The GI was calculated by dividing the incremental area under the curve for tested food per same index for standard food (same amount of glucose) and multiplying by 100. Each food was tested 3 times for every volunteer so that 3 GI’s were obtained and their average was calculated. Paired T Test and T Student were used to analyze the data. Results: The mean value of pasta GI was 51 ± 14.14 in the whole group of 14 volunteers. No significant difference was seen between the GI in men and women. Conclusion: Salam Macaron is in upper limit of low GI foods. This pasta may be an appropriate part of diets intended to improve control of blood glucose levels and management of diabetes, obesity and cardiovascular disease

Glycemic index of Iranian rice

The glycemic index (GI) is an important parameter of food quality which compares the hyperglycemic effect of a tested meal with pure glucose. For most foods in the Middle East, the glycemic index has not been defined yet. The aim of this study is to determine the GI of Iranian rice and to evaluate the type of cooking method on GI value. To determine the GI, measured portions of food containing 50 g of carbohydrates were eaten by 10 healthy volunteers (5 men and 5 women) after an overnight fast. Capillary blood samples were taken at 0 (fasting), 30, 60, 90 and 120 min after the meal. Blood glucose curves were constructed from blood glucose values. The GI was calculated by dividing the incremental area under the curve for the tested food (fluffy rice and steamed rice) by that for the standard food (same amount of glucose) and multiplying by 100. In each volunteer, each food was tested thrice so that 3 GIs were obtained and the average was calculated. The GI for tested food was calculated as the mean from the respective average GIs of the 10 volunteers. The GI values of fluffy rice and steam rice were 55.38±17.16 and 66.25±18.49 respectively. Statistically significant difference was not observed. These results indicate that Iranian rice should be classified as medium GI food. © 2011 Academic Journals