Characterisation of demoulding parameters in micro-injection moulding

YesCondition monitoring of micro injection moulding is an effective way of understanding the processing effects of variable parameter settings. This paper reports an experimental study that investigates the characteristics of the demoulding behaviour in micro injection moulding (A mu-IM) with a focus on the process factors that affect parts' quality. Using a Cyclic Olefin Copolyme (COC) microfluidics demonstrator, the demoulding performance was studied as a function of four process parameters (melt temperature, mould temperature, holding pressure and injection speed), employing the design of experiment approach. The results provide empirical evidences on the effect that processing parameters have on demoulding conditions in A mu-IM, and identifies combinations of parameters that can be used to achieve the optimal processing conditions in regards to demoulding behaviour of micro parts. It was concluded that there was a direct correlation between the applied pressure during part filling, holding phases and the demoulding characteristic factors of the A mu-IM cycle such as ejection force, integral and time

Microfluidic and Nanofluidic Cavities for Quantum Fluids Experiments

The union of quantum fluids research with nanoscience is rich with opportunities for new physics. The relevant length scales in quantum fluids, 3He in particular, are comparable to those possible using microfluidic and nanofluidic devices. In this article, we will briefly review how the physics of quantum fluids depends strongly on confinement on the microscale and nanoscale. Then we present devices fabricated specifically for quantum fluids research, with cavity sizes ranging from 30 nm to 11 microns deep, and the characterization of these devices for low temperature quantum fluids experiments.Comment: 12 pages, 3 figures, Accepted to Journal of Low Temperature Physic

Influence of Injection and Cavity Pressure on the Demoulding Force in Micro-Injection Moulding

The paper reports an experimental study that investigates part demoulding behavior in micro-injection moulding with a focus on the effects of pressure and temperature on the demoulding forces. In particular, the demoulding performance of a representative microfluidics part was studied as a function of four process parameters, melt temperature, mould temperature, holding pressure, and injection speed, employing the design of experiment approach. In addition, the results obtained using different combinations of process parameters were analyzed to identify the best processing conditions in regards to demoulding behavior of microparts when utilizing a COC polymer to mould them

A newly discovered bacteriocin produced by Enterococcus faecalis 3915

International audienceDifferent Enterococci, isolated from starters for the production of the traditional Bulgarian yellow cheese 'Kashkaval'were screened for bacteriocin production, and one of them, Enterococcus faecalis 3915 demonstrated bacteriocin activity. In this study, we investigated the growth parameters of the producer strain as well as the production kinetics and preliminary characterisation of the produced bacteriocin named enterocin 3915. For the growth modelling, the logistic model was used, while bacteriocin production was monitored. Experiments on inducibility were conducted, and strain was checked for the presence of plasmids. The peptide was crudely purified by ammonium sulphate precipitation followed by preparative PAGE. The approximate molecular mass was determined electrophoretically,and the activity was visualised by electrophoresis and agar overlay technique. It was found that E. faecalis 3915produces a bacteriocin with constitutive synthesis and chromosomal localisation of its genetic determinants. The peptide revealed to be relatively heat-stable with a molecular mass of about 6.5 kDa. As E. faecalis 3915 originates from cheese starter it can be classified as generally recognised as safe (GRAS). The inhibitory activity of enterocin 3915 comprises commensals or pathogens, so properties generally accepted as probiotic could be attributed to the producer, and potential application in the dairy industry is not to be exclude