Electrohydraulic extrusion of spherical bronze (CuSn6) micro samples

Conventional material testing strategies are time and cost intensive. In this paper, a new method for contactless high-speed testing of spherical micro samples by an electrohydraulic punch is introduced. The punch transfers the punching force incrementally to extrude the samples stepwise in dies with high aspect ratios. The sample’s material behavior is characterized by analyzing the deformation behavior between the extrusion steps and at different forming stages

Characterization of the state of dispersion of carbon nanotubes in polymer nanocomposites

A practical overview of possibilities and limits to characterize the state of dispersion of carbon nanotubes (CNT) in polymer based nanocomposites is given. The most important and widely available methods are discussed with practical employment in mind. One focus is the quantitative characterization of the state of dispersion in solid samples using microscopy techniques such as optical microscopy or transmission electron microscopy. For dispersions of CNTs in aqueous media, solvents or monomers a sedimentation analysis is presented. This way dispersability and dispersion state of CNTs can be assessed. Indirect methods such as electrical conductivity measurements and rheological tests, dynamic differential scanning calorimetry and mechanical test are discussed. Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim

IGF-1 Induction by Acylated Steryl β-Glucosides Found in a Pre-Germinated Brown Rice Diet Reduces Oxidative Stress in Streptozotocin-Induced Diabetes

BACKGROUND: The pathology of diabetic neuropathy involves oxidative stress on pancreatic β-cells, and is related to decreased levels of Insulin-like growth factor 1 (IGF-1). Acylated steryl β-glucoside (PR-ASG) found in pre-germiated brown rice is a bioactive substance exhibiting properties that enhance activity of homocysteine-thiolactonase (HTase), reducing oxidative stress in diabetic neuropathy. The biological importance of PR-ASG in pancreatic β-cells remains unknown. Here we examined the effects of PR-ASG on IGF-1 and glucose metabolism in β-cells exposed to oxidative stress. METHODOLOGY/PRINCIPAL FINDINGS: In the present study, a pre-germinated brown rice (PR)-diet was tested in streptozotocin (STZ)-induced diabetic rats. Compared with diabetic rats fed control diets, the PR-diet fed rats showed an improvement of serum metabolic and neurophysiological parameters. In addition, IGF-1 levels were found to be increased in the serum, liver, and pancreas of diabetic rats fed the PR-diet. The increased IGF-1 level in the pancreas led us to hypothesize that PR-ASG is protective for islet β-cells against the extensive injury of advanced or severe diabetes. Thus we examined PR-ASG to determine whether it showed anti-apoptotic, pro-proliferative effects on the insulin-secreting β-cells line, INS-1; and additionally, whether PR-ASG stimulated IGF-1 autocrine secretion/IGF-1-dependent glucose metabolism. We have demonstrated for the first time that PR-ASG increases IGF-1 production and secretion from pancreatic β-cells. CONCLUSION/SIGNIFICANCE: These findings suggest that PR-ASG may affect pancreatic β-cells through the activation of an IGF-1-dependent mechanism in the diabetic condition. Thus, intake of pre-germinated brown rice may have a beneficial effect in the treatment of diabetes, in particular diabetic neuropathy

Carbohydrate Dehydration Demonstrations

The charring reaction of a carbohydrate with concentrated H2SO4 is a demonstration of the dehydrating power of H2SO4. In this paper several sugars and supermarket carbohydrates are systematically studied with respect to size of particles, addition of water, and amount of H2SO4 added. The results are tabulated as to the amount of time to blackening and to the attainment of a particular volume of the charred material. Detailed safety precautions are included

Carbohydrate Dehydration Demonstrations

The charring reaction of a carbohydrate with concentrated H2SO4 is a demonstration of the dehydrating power of H2SO4. In this paper several sugars and supermarket carbohydrates are systematically studied with respect to size of particles, addition of water, and amount of H2SO4 added. The results are tabulated as to the amount of time to blackening and to the attainment of a particular volume of the charred material. Detailed safety precautions are included