Photonic crystal thin films of GaAs prepared by atomic layer deposition

Photonic crystal thin films were fabricated via the self-assembly of a lattice of silica spheres on silicon (100) substrates. Progressive infilling of the air spaces within the structure with GaAs was achieved using trimethylgallium and arsine under atomic-layer-deposition conditions. Samples with the highest levels of GaAs infill were subsequently inverted using selective etching. Reflectance spectra are interpreted via the Bragg expression and calculated photonic band structure diagrams. For GaAs infilled and inverted samples, the relative positions of the first and second order Bragg reflections are strongly influenced by the wavelength dependent refractive index

Characterising the mechanical properties of soft solids through acoustics and rheology, exemplified by anhydrous milk fat

Foods vary in their elastic properties over a wide range of behaviours. In the case of mastication, textures vary from hard solid through brittle (chocolate bar) and crispy/crunchy (biscuits) to viscous and extensional flow (syrup) and finally very low viscosity fluid (water). Here we deploy an elastic description of soft solids which embraces all these behaviours to quantify the elastic behaviour of food, in particular through the use of sound. We illustrate the use of this mathematical description in the quantitative characterisation of the elastic and flow properties of food through orthodox measurement techniques and novel ultrasound methods. Measurement is complicated by human sensory capabilities that span the entire range from solid to fluid to gas in an integrated manner, during the appreciation of food. We use acoustic and rheological measurement techniques for the determination of the mechanical properties of soft solids, comparing oscillatory rheometry with acoustic parameters as exemplified by acoustic and oscillatory rheometry measurements in crystallising anhydrous milk fat (AMF). We conclude that acoustic and rheological measurements complement each other with acoustic techniques offering the possibility of inline, in process determination of mechanical and flow properties such as viscosity, rigidity, compressibility and bulk modulus

Computer-Aided Chemistry at Surrey — the way ahead

This article describes the objectives and rationale of the degree course in Computer-Aided Chemistry at the University of Surrey. The course, which is the first of its kind, represents a sharp break with the past in that industry was intimately involved in the early stages of the planning as well as providing subsequent support; furthermore, much of the teaching is done via a workshop approach. The course aims to produce high-calibre chemists, particularly of the analytical kind, with a firm foundation in computing and having benefited from the close collaboration and cooperation of industry

Can airborne ultrasound monitor bubble size in chocolate?

Aerated chocolate products consist of solid chocolate with the inclusion of bubbles and are a popular consumer product in many countries. The volume fraction and size distribution of the bubbles has an effect on their sensory properties and manufacturing cost. For these reasons it is important to have an online real time process monitoring system capable of measuring their bubble size distribution. As these products are eaten by consumers it is desirable that the monitoring system is non contact to avoid food contaminations. In this work we assess the feasibility of using an airborne ultrasound system to monitor the bubble size distribution in aerated chocolate bars. The experimental results from the airborne acoustic experiments were compared with theoretical results for known bubble size distributions using COMSOL Multiphysics. This combined experimental and theoretical approach is used to develop a greater understanding of how ultrasound propagates through aerated chocolate and to assess the feasibility of using airborne ultrasound to monitor bubble size distribution in these systems. The results indicated that a smaller bubble size distribution would result in an increase in attenuation through the product