Hybrid acoustic metamaterial as super absorber for broadband low-frequency sound

A hybrid acoustic metamaterial is proposed as a new class of sound absorber, which exhibits superior broadband low-frequency sound absorption as well as excellent mechanical stiffness/strength. Based on the honeycomb-corrugation hybrid core (H-C hybrid core), we introduce perforations on both top facesheet and corrugation, forming perforated honeycomb-corrugation hybrid (PHCH) to gain super broadband low-frequency sound absorption. Applying the theory of micro-perforated panel (MPP), we establish a theoretical method to calculate the sound absorption coefficient of this new kind of metamaterial. Perfect sound absorption is found at just a few hundreds hertz with two-octave 0.5 absorption bandwidth. To verify this model, a finite element model is developed to calculate the absorption coefficient and analyze the viscous-thermal energy dissipation. It is found that viscous energy dissipation at perforation regions dominates the total energy consumed. This new kind of acoustic metamaterials show promising engineering applications, which can serve as multiple functional materials with extraordinary low-frequency sound absorption, excellent stiffness/strength and impact energy absorption

Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk

Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of Lactobacillus plantarum fermentation on the physicochemical parameters, vitamins, organic acids, aroma substances, and metabolites of chickpea milk. The lactic acid bacteria (LAB) fermentation improved the color, antioxidant properties, total phenolic content, total flavonoid content, lactic acid content, and vitamin B6 content of raw juice. In total, 77 aroma substances were identified in chickpea milk by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME-GC-MS); 43 of the 77 aroma substances increased after the LAB fermentation with a significant decrease in beany flavor content (p < 0.05), improving the flavor of the soymilk product. Also, a total of 218 metabolites were determined in chickpea milk using non-targeted metabolomics techniques, including 51 differentially metabolites (28 up-regulated and 23 down-regulated; p < 0.05). These metabolites participated in multiple metabolic pathways during the LAB fermentation, ultimately improving the functional and antioxidant properties of fermented soymilk. Overall, LAB fermentation can improve the flavor, nutritional, and functional value of chickpea milk accelerating its consumer acceptance and development as an animal milk alternative

Chitosan treatment reduces softening and chilling injury in cold-stored Hami melon by regulating starch and sucrose metabolism

Cold-stored Hami melon is susceptible to chilling injury, resulting in quality deterioration and reduced sales. Pre-storage treatment with chitosan reduces fruit softening and chilling injury in melon; however, the underlying mechanism remains unclear. In this study, Gold Queen Hami melons were treated with 1.5% chitosan solution for 10 min before cold storage at 3°C and then the effect of chitosan was examined on fruit firmness, weight loss, chilling injury, soluble solid content (SSC), pectin, and soluble sugar contents of melon fruit. Also, the enzyme activities and gene expressions related to fruit softening and starch and sucrose metabolism were investigated. Chitosan treatment reduced the fruit softening and chilling injury, maintained the high levels of starch and sucrose contents, and regulated the enzyme activities and gene expressions related to starch and sucrose metabolism. Fruit firmness was significantly positively correlated with sucrose and starch contents. Altogether, we uncovered the potential mechanism of chitosan coating mitigating melon softening and chilling injury through the regulation of starch and sucrose metabolism

Deep subwavelength acoustic metamaterial for low-frequency sound absorption

A novel class of low-frequency sound absorbers based on a honeycomb sandwich panel is theoretically designed and numerically demonstrated. The absorber with a remarkably small thickness (e.g., 1/131 of wavelength) is comprised of a perforated facesheet, a perforated honeycomb core and a non-perforated back panel. Built upon the classical microperforated panel absorber (MPPA), the idea of introducing a perforated honeycomb core which creates a double-layer perforated absorber (DLPA) without adding to the total thickness greatly enhances the low-frequency absorption performance. Theoretical predictions of the sound absorption coefficient are obtained and compared with numerical simulations obtained using the finite element method (FEM). A good agreement is achieved. The proposed sound absorber is promising for low-frequency noise absorption especially when limited space and high mechanical stiffness/strength are simultaneously demanded

2D boron dichalcogenides from the substitution of Mo with ionic B2 pair in MoX2 (X = S, Se and Te): high stability, large excitonic effect and high charge carrier mobility

Two-dimensional (2D) transition metal dichalcogenides are regarded as promising candidates for nanoelectronic devices, due to their novel electronic properties. Motivated by the similarity of valence electrons between Mo and B2 pairs, we design a new type of 2D MoS2-like material, i.e. boron dichalcogenides, through the global minimization search and density functional theory methods. Free standing trigonal and hexagonal phase boron dichalcogenide (B2X2, X = S, Se and Te) monolayers are predicted to be highly stable. The T-B2X2 and H-B2X2 monolayers are all semiconducting with indirect bandgaps ranging from 2.14 eV to 4.01 eV and large excitonic effects. Particularly, H-B2X2 exhibits high carrier mobility of up to 6.23 × 105 cm2 (V−1 s−1), which can be comparable to that of graphene. Therefore, 2D boron dichalcogenides have great potential for applications in high-performance flexible field-effect transistors and light emitters. Furthermore, the optical spectrum of these monolayers reveals that the absorption is in the ultraviolet region, suggesting future applications in ultraviolet optoelectronic devices

Failure analysis of Al2O3–C–SiO2 slide gate plates during continuous casting based on numerical simulation

The thermo-mechanical and failure behavior of the burning-free Al2O3 –C–SiO2 slide gate plate materials during the steel casting process are investigated. Firstly, the instantaneous coefficient of thermal expansion and the Young's modulus of the slide gate plate materials with different component contents at high temperature are measured. Secondly, a material constitutive model and a concrete damage plasticity mode are established based on the experiments, and adopted to simulate the failure behavior of the burning-free Al2O3–C–SiO2 slide gate plate during casting based on Finite Element Method (FEM) analysis. Results show that temperature gradient in the slide gate plate near the casting hole increased significantly and had a significant influence on cracking. The area near the casting hole of the slide gate plate is under tensile stress conditions, and then changes towards compressive stress conditions. Under those severe thermal stress conditions, crack formation is evaluated and an optimized composite structure of the slide gate plate combining advantages of reducing the risk of cracking and extending the service life is proposed. Moreover, the thermal shock test further verified that the microcrack extension was significantly alleviated due to the SiC distributed in whisker form and formed an interlocking structure in material. This work provides a reliable theoretical and experimental basis for the design and optimization of high performance Al2O3–C–SiO2 slide gate plates

Table_4_Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk.DOCX

Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of Lactobacillus plantarum fermentation on the physicochemical parameters, vitamins, organic acids, aroma substances, and metabolites of chickpea milk. The lactic acid bacteria (LAB) fermentation improved the color, antioxidant properties, total phenolic content, total flavonoid content, lactic acid content, and vitamin B6 content of raw juice. In total, 77 aroma substances were identified in chickpea milk by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME-GC-MS); 43 of the 77 aroma substances increased after the LAB fermentation with a significant decrease in beany flavor content (p < 0.05), improving the flavor of the soymilk product. Also, a total of 218 metabolites were determined in chickpea milk using non-targeted metabolomics techniques, including 51 differentially metabolites (28 up-regulated and 23 down-regulated; p < 0.05). These metabolites participated in multiple metabolic pathways during the LAB fermentation, ultimately improving the functional and antioxidant properties of fermented soymilk. Overall, LAB fermentation can improve the flavor, nutritional, and functional value of chickpea milk accelerating its consumer acceptance and development as an animal milk alternative.</p

Table_5_Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk.DOCX

Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of Lactobacillus plantarum fermentation on the physicochemical parameters, vitamins, organic acids, aroma substances, and metabolites of chickpea milk. The lactic acid bacteria (LAB) fermentation improved the color, antioxidant properties, total phenolic content, total flavonoid content, lactic acid content, and vitamin B6 content of raw juice. In total, 77 aroma substances were identified in chickpea milk by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME-GC-MS); 43 of the 77 aroma substances increased after the LAB fermentation with a significant decrease in beany flavor content (p < 0.05), improving the flavor of the soymilk product. Also, a total of 218 metabolites were determined in chickpea milk using non-targeted metabolomics techniques, including 51 differentially metabolites (28 up-regulated and 23 down-regulated; p < 0.05). These metabolites participated in multiple metabolic pathways during the LAB fermentation, ultimately improving the functional and antioxidant properties of fermented soymilk. Overall, LAB fermentation can improve the flavor, nutritional, and functional value of chickpea milk accelerating its consumer acceptance and development as an animal milk alternative.</p