Randomly oriented twin domains in electrodeposited silver dendrites

Silver dendrites were prepared by electrochemical deposition. The structures of the Ag dendrites, the type of twins and their distribution were investigated by scanning electron microscopy (SEM), Z-contrast high angle annular dark field transmission electron microscopy (HAADF), and crystallographically sensitive orientation imaging microscopy (OIM). The results revealed that the silver dendrites were characterized by the presence of randomly distributed 180 degrees rotational twin domains. The broad surface of dendrites was of the {111} type. The directions of growth of the main dendrite stem and all branches were of the lt 112> type

Elektrokristalizacija dendrita srebra

Morphology of electrodeposited silver dendrites was investigated by scanning electron microscope (SEM). On the basis of morphological analysis, the structures and mechanism of growth were proposed. Silver dendrite is twin crystal with {111} twinning plane and direction of growth lt 112>. Mechanism of growth represents combinations of three steps: a) growth by propagation of twin planes, b) slip of twin planes and c) layer growth on the final (111) faces.Morfologija elektrohemijski istaloženih dendrita srebra analizirana je tehnikom skenirajuće elektronske mikroskopije (SEM). Na osnovu morfoloških proučavanja predložena je struktura i mehanizam rasta dendrita. Dendrit srebra je dvojnikovani kristal sa {111} ravni dvojnikovanja i pravcima rasta lt 112>. Mehanizam rasta predstavlja kombinaciju tri procesa: a) rast ravni dvojnikovanja preko sistema uvučenih ivica, b) klizanje ravni dvojnikovanja i c) rast slojeva na završnim (111) pljosnima

Highly selective vagotomy and gastrojejunostomy in the treatment of peptic ulcer induced gastric outlet obstruction

BACKGROUND: /Aim. The incidence of peptic ulcer-induced gastric outlet obstruction is constantly declining. The aim of this study was to present our results in the treatment of gastric outlet obstruction with highly selective vagotomy and gastrojejunostomy. Methods. This retrospective clinical study included 13 patients with peptic ulcer induced gastric outlet obstruction operated with highly selective vagotomy and gastrojejunostomy. A 3-year follow-up was conducted including clinical interview and upper gastrointestinal endoscopy on 1 and 3 years after the surgery. Results. The most common preoperative symptom was vomiting (in 92.3% of patients). The mean preoperative body mass index was 16.3 +/- 3.1 kg/m(2), with 9 patients classified preoperatively as underweight. There were no intraoperative complications, nor mortality. At a 3-year follow-up there was no ulcer recurrence. Delayed gastric emptying was present in 1, bile reflux in 2, and erosive gastritis in 1 patient. Two patients suffered from mild "dumping" syndrome. Conclusion. Higly selective vagotomy combined with gastrojejunostomy is a safe and easily feasible surgical solution of gastric outlet obstruction induced by peptic ulcer. Good functional results and low rate of complications can be expected at a long-term follow-up

Effect of the orientation of the initially formed grains on the final morphology of electrodeposited lead

The processes of Pb electrodeposition under diffusion control were examined by scanning electron microscopy (SEM) of the formed crystals. The orientation of grains of hexagonal shape formed in the initial stage of electrodeposition strongly affected the final morphology of the Pb crystals. The formation of Pb crystals of the different shape from the same initial shape was discussed in terms of the effect of orientation of initially formed grains on the type of diffusion control. A spherical diffusion layer was formed around the tip of the hexagonal-shaped grain oriented with its tip towards the bulk solution that led to the formation of elongated crystals in the growth process. On the other hand, a cylindrical type of diffusion was responsible for the growth of hexagonal-shaped grains oriented with the lateral side towards the bulk solution. Pb crystals with well-defined sides parallel to the surface area of the macroelectrode were formed under this type of diffusion

Options of implementation the modern business quality management methods in mining

Modern business conditions, which are reflected in the process of the world market globalization, inevitably influence all spheres of business. With the aim of continued existence, the growth and development, companies in all sectors are required to follow the modern tendencies in business processes. Mining, as a base business operation, with all its specificities is not excluded from this process. Furthermore, the modern technological processes are based on scientific research in all segments of business, as well as on implementation the innovative scientific accomplishments in all areas of scientific activity. This paper is based on consideration the economic aspect of application the modern business methods, through implementation of methods for the business process improvement regarding to the mining complex, in actual work on presenting the effects of innovative procedures in the lead-zinc ore flotation in the ‘Kopaonik’ - RMHK ‘Trepca’ facility

Assessment indicators viability of potato seed-tubers cv. Kondor

In this paper the results of quality wheat and final products are shown that depends on genetics' composition of cultivar, ecologic condition, the way of growing and from the factors that result interpreting wheat in form the final product. Knowledge of chemical or biochemical composition of grain of wheat as relations some qualitative parameters successfully directed the processes and operations products from wheat-final products. For wheat determinating of particular importance are: carbo hydrate-starch, proteins (glutenins, gliadines, albumines and globulines) lipids and multyenzymes systems (the presence of more different enzymes group as amylase complex, proteinase and peptidase, lipase and lipooksi­genase and some oksidoreductase).Istraživanja pokazatelja (osobine) životne sposobnosti su vršena na semenskim krtolama krompira sorte Kondor. Obuhvaćen je semenski materijal dve generacije: original i prva semenska reprodukcija. Proizvodnja semenskog materijala izvršena je tokom dve godine (2000. i 2001.) na tri lokacije (Kotraža, Sjenica i Golija). Čuvanje semenskih krtola u hladnim uslovima trajalo je oko 100 dana. Zatim je semenski materijal izlagan termičkoj indukciji nakon čega su uklonjene apikalne klice sa krtola. Posle toga semenske krtole su izložene tamnoj i svetloj fazi ispitivanja uz odgovarajuće temperaturne režime. Na semenskim krtolama utvrđivane su i merene sledeće osobine: broj klica, debljina klica, dužina klica i broj listova po krtoli. Između kategorija su ispoljene jasne i velike razlike u pogledu vrednosti osobina semenskih krtola, kao i različita statistička značajnost faktora i interakcija za broj klica, debljinu klica i dužinu klica. Za osobinu broj listova po krtoli nema statističke značajnosti nijedan faktor ili interakcije kod obe kategorije u sva tri termina

Rodnost i kvalitet grožđa sorti za obojena vina u gročanskom vinogorju

In the period of 1997-1999. grapevine cultivars Prokupac, Franconia nera, Camay Black, Black Burgundy and Cabernet Sauvignon where investigated. Investigations inclu­ded: fertility and quality of grape in the first three years of fruitfulness. Grapevine cultivars for high quality wines (Prokupac, Franconia nera, Camay Black) expressed the better fertility (9,1-10,9 t/ha). Grapevine cultivars for top quality wines (Burgundy and Cabernet Sauvig­non) expressed better quality of grape (20,8-21,4% sugar) and wines. .U periodu 1997-1999. godine obavljena su uporedna ispitivanja sorti za kvalitetna i vrhunska vina - prokupac, frankovka, game crni, burgundac crni i kaberne sovinjon. U prve tri godine rastuće rodnosti ovih sorti, ispoljene su njihove osnovne biološke osobenosti rodnosti i kvaliteta grožđa. Sorte za kvalitetna vina (prokupac, frankovka i game crni) ispoljile su veću rodnost (9,1-10,9 t/ha), a sorte za vrhunska vina (burgundac crni i kaberne sovinjon) bolji kvalitet grožđa (20,8 do 21,4% šećera) i vina

Local and electronic structure around manganese in Cd0.98Mn0.02Te0.97Se0.03 studied by XAFS

X-ray Absorption Fine Structure (XAFS) technique was employed to study local electronic and structural features of Mn ions incorporated in Cd0.98Mn0.02Te0.97Se0.03. XAFS measurements performed at Mn K edge revealed that manganese Mn(II) ions are well incorporated into the host CdTe lattice (cubic zinc-blende structure type) and their immediate surrounding is found to be composed exclusively of Te atoms. The observed preference of Mn ions distribution around Te opposes earlier observations on the similar systems, where preferential Mn-Se over Mn-Te paring was found.15th International Conference on X-Ray Absorption Fine Structure (XAFS), Jul 22-28, 2012, Beijing, Peoples R Chin

Uticaj rastvarača na apsorpcione spektre prehrambenih azo boja

The solvent influence on absorption spectra of food azo dyes was examined by the method of Linear Solvation Energy Relationships (LSER). For this purpose, six azo dyes were used: tartrazine (E 102), ponceau 4R (E 124), azorubin (E 122), brilliant black (E 151), amaranth (E 123) and gelb orange S (E 110). Absorption spectra of dissolved azo dye have been recorded in the wavelength range of visible radiation, or from 380 to 760 nm, in eight solvent of different polarity. The choice of the solvent was limited due to the high polarity of the azo dye molecules themselves. The effect of solvent dipolarity/polarizability and solvent/solute hydrogen bonding interaction are analysed by means of the linear solvation energy relationship (LSER) concept proposed by Kamlet and Taft. The linear correlation of the absorption maxima with parameters of Kamlet-Taft solvatochrome equation yielded satisfactory results.Uticaj polarnosti rastvarača na apsorpcione spektre prehrambenih azo boja ispitivan je metodom linearne korelacije energije solvatacije (LSER). U ovu svrhu korišćeno je šest prehrambenih azo boja i to: tartrazin (E 102), ponceau 4R (E 124), azorubin (E 122), brilijant crna (E 151), amarant (E 123) i gelb oranž S (E 110). Apsorpcioni spektri rastvorenih azo boja određeni su u talasnom opsegu vidljivog zračenja, odnosno u opsegu od 380 do 760 nm, u osam rastvarača različite polarnosti. Polarnost samih boja je uticala na izbor malog broja polarnih rastvarača. Spektre ispitivanih azo boja karakteriše jedan apsorpcioni maksimum. Efekat polarnosti rastvarača i efakat vodoničnog vezivanja rastvarač-rastvorena supstanca ispitivan je primenom KamletTaftove solvatohromne jednačine. Linearna korelacija apsorbcionih maksimuma sa parametrima Kamlet-Taftove solvatohromne jednačine dala je zadovoljavajuće rezultate

Stability of carotenoids in pumpkin during the different heat treatments

Pumpkin contains a high content of carotenoids, the majority of which are alpha-carotene, beta-carotene, alpha-cryptoxanthin, lutein/zeaxanthin and violaxanthin. The main beneficial effect of carotenoids derives from their antioxidant activity, i.e. protecting cells against the harmful effects of free radicals. The aim of this study was to determine the content of total pumpkin carotenoids during cooking, baking in oven and a microwave oven to examine how different heat treatments affect on the stability of the carotenoids. The standard spectrophotometric method was used to determine the content of total carotenoids, measuring the absorbance of extracted samples at a wavelength of 445 nm. Samples were extracted by petrolether. According to the obtained results, the highest content of carotenoids was in fresh pumpkin (172,93 μg/g dry matter), then in a pumpkin baked in the oven (66,63 μg/g dry matter), then in a pumpkin baked in microwave oven (65,97 μg/g dry matter) and the lowest content of total carotenoids was determined in cooked pumpkin (54,42 μg/g dry matter). These results indicated that different heat treatments were significantly affected on the stability of carotenoids in pumpkin. The higher losses were during cooking, while the losses of baking in the oven and microwave oven were similar