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Lei Zuo - One of the best experts on this subject based on the ideXlab platform.

  • An efficient vibration energy harvester with a multi-Mode Dynamic magnifier
    Smart Materials and Structures, 2012
    Co-Authors: Wanlu Zhou, Gopinath Reddy Penamalli, Lei Zuo
    Abstract:

    A novel piezoelectric energy harvester with a multi-Mode Dynamic magnifier, which is capable of significantly increasing the bandwidth and the energy harvested from the ambient vibration, is proposed and investigated in this paper. The design comprises a multi-Mode intermediate beam with a tip mass, called a ‘Dynamic magnifier’, and an ‘energy harvesting beam’ with a tip mass. The piezoelectric film is adhered to the harvesting beam to harvest the vibration energy. By properly designing the parameters, such as the length, width and thickness of the two beams and the weight of the two tip masses, we can magnify the motion virtually in all the resonance frequencies of the energy harvesting beam, in a similar way as designing a new beam-type tuned mass damper (TMD) to damp the resonance frequencies of all the Modes of the primary beam. Theoretical analysis, finite element simulation, and the experiment study are carried out. The results show that voltage produced by the harvesting beam is amplified for efficient energy harvesting over a broader frequency range, while the peaks of the first three Modes of the primary beam can be effectively mitigated simultaneously. The experiment demonstrates 25.5 times more energy harvesting capacity than the conventional cantilever type harvester in the frequency range 3–300 Hz, and 100–1000 times more energy around all the first three resonances of the harvesting beam.

Wanlu Zhou - One of the best experts on this subject based on the ideXlab platform.

  • An efficient vibration energy harvester with a multi-Mode Dynamic magnifier
    Smart Materials and Structures, 2012
    Co-Authors: Wanlu Zhou, Gopinath Reddy Penamalli, Lei Zuo
    Abstract:

    A novel piezoelectric energy harvester with a multi-Mode Dynamic magnifier, which is capable of significantly increasing the bandwidth and the energy harvested from the ambient vibration, is proposed and investigated in this paper. The design comprises a multi-Mode intermediate beam with a tip mass, called a ‘Dynamic magnifier’, and an ‘energy harvesting beam’ with a tip mass. The piezoelectric film is adhered to the harvesting beam to harvest the vibration energy. By properly designing the parameters, such as the length, width and thickness of the two beams and the weight of the two tip masses, we can magnify the motion virtually in all the resonance frequencies of the energy harvesting beam, in a similar way as designing a new beam-type tuned mass damper (TMD) to damp the resonance frequencies of all the Modes of the primary beam. Theoretical analysis, finite element simulation, and the experiment study are carried out. The results show that voltage produced by the harvesting beam is amplified for efficient energy harvesting over a broader frequency range, while the peaks of the first three Modes of the primary beam can be effectively mitigated simultaneously. The experiment demonstrates 25.5 times more energy harvesting capacity than the conventional cantilever type harvester in the frequency range 3–300 Hz, and 100–1000 times more energy around all the first three resonances of the harvesting beam.

Bruce K Gale - One of the best experts on this subject based on the ideXlab platform.

  • a review of exosome separation techniques and characterization of b16 f10 mouse melanoma exosomes with af4 uv mals dls tem
    Analytical and Bioanalytical Chemistry, 2014
    Co-Authors: Kevin E Petersen, Eliana Manangon, Joshua L Hood, Samuel A Wickline, Diego P Fernandez, William P Johnson, Bruce K Gale
    Abstract:

    Exosomes participate in cancer metastasis, but studying them presents unique challenges as a result of their small size and purification difficulties. Asymmetrical field flow fractionation with in-line ultraviolet absorbance, Dynamic light scattering, and multi-angle light scattering was applied to the size separation and characterization of non-labeled B16-F10 exosomes from an aggressive mouse melanoma cell culture line. Fractions were collected and further analyzed using batch Mode Dynamic light scattering, transmission electron microscopy and compared with known size standards. Fractogram peak positions and computed radii show good agreement between samples and across fractions. Ultraviolet absorbance fractograms in combination with transmission electron micrographs were able to resolve subtle heterogeneity of vesicle retention times between separate batches of B16-F10 exosomes collected several weeks apart. Further, asymmetrical field flow fractionation also effectively separated B16-F10 exosomes into vesicle subpopulations by size. Overall, the flow field flow fractionation instrument combined with multiple detectors was able to rapidly characterize and separate exosomes to a degree not previously demonstrated. These approaches have the potential to facilitate a greater understanding of exosome function by subtype, as well as ultimately allow for “label-free” isolation of large scale clinical exosomes for the purpose of developing future exosome-based diagnostics and therapeutics.

Gámez-pérez J. - One of the best experts on this subject based on the ideXlab platform.

  • Compatibilization of poly(3-hydroxybutyrate-co-3-hydroxyvalerate)-poly(lactic acid) blends with diisocyanates
    'Wiley', 2017
    Co-Authors: González-ausejo J., Sánchez-safont E., Lagarón J.m., Balart Rafael, Cabedo Luis, Gámez-pérez J.
    Abstract:

    "This is the peer reviewed version of the following article: González-Ausejo, Jennifer, Estefania Sánchez-Safont, José Maria Lagarón, Rafael Balart, Luis Cabedo, and José Gámez-Pérez. 2017. Compatibilization of Poly(3-Hydroxybutyrate-Co-3-Hydroxyvalerate)-Poly(Lactic Acid) Blends with Diisocyanates. Journal of Applied Polymer Science 134 (20). Wiley. doi:10.1002/app.44806, which has been published in final form at https://doi.org/10.1002/app.44806. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving."[EN] Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) was blended with poly(lactic acid) (PLA) with various reactive processing agents to decrease its brittleness and enhance its processability. Three diisocyanates, namely, hexamethylene diisocyanate, poly(hexamethylene diisocyanate), and 1,4-phenylene diisocyanate, were used as compatibilizing agents. The morphology, thermomechanical properties, and rheological behavior were investigated with scanning electron microscopy, thermogravimetric analysis, differential scanning calorimetry, tensile testing, dynamomechanical thermal analysis in torsion Mode (Dynamic mechanical analysis), and oscillatory rheometry with a parallel-plate setup. The presence of the diisocyanates resulted in an enhanced polymer blend compatibility; this led to an improvement in the overall mechanical performance but did not affect the thermal stability of the system. A slight reduction in the PHBV crystallinity was observed with the incorporation of the diisocyanates. The addition of diisocyanates to the PHBV-PLA blend resulted in a notable increase in the final complex viscosity at low frequencies when compared with the same system without compatibilizers. (c) 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017, 134, 44806.Financial support for this research from the Ministerio de Economia y Competitividad (project AGL2015-63855-C2-2-R), the Generalitat Valenciana (contract grant GV/2014/123), and the Pla de Promocio de la Investigacio de la Universitat Jaume I (contract grant numbers PREDOC/2012/32 and E-2015-22) is gratefully acknowledged.González-Ausejo, J.; Sánchez-Safont, E.; Lagarón, J.; Balart, R.; Cabedo, L.; Gámez-Pérez, J. (2017). Compatibilization of poly(3-hydroxybutyrate-co-3-hydroxyvalerate)-poly(lactic acid) blends with diisocyanates. Journal of Applied Polymer Science. 134(20):1-11. https://doi.org/10.1002/app.44806S11113420Shah, A. A., Kato, S., Shintani, N., Kamini, N. R., & Nakajima-Kambe, T. (2014). Microbial degradation of aliphatic and aliphatic-aromatic co-polyesters. Applied Microbiology and Biotechnology, 98(8), 3437-3447. doi:10.1007/s00253-014-5558-1Mittal, V. (2011). Nanocomposites with Biodegradable Polymers. doi:10.1093/acprof:oso/9780199581924.001.0001Auras, R., Lim, L.-T., Selke, S. E. M., & Tsuji, H. (Eds.). (2010). Poly(Lactic Acid). doi:10.1002/9780470649848Gamez-Perez, J., Velazquez-Infante, J. C., Franco-Urquiza, E., Pages, P., Carrasco, F., Santana, O. O., & Maspoch, M. L. (2011). Fracture behavior of quenched poly(lactic acid). Express Polymer Letters, 5(1), 82-91. doi:10.3144/expresspolymlett.2011.9Gerard, T., & Budtova, T. (2012). Morphology and molten-state rheology of polylactide and polyhydroxyalkanoate blends. European Polymer Journal, 48(6), 1110-1117. doi:10.1016/j.eurpolymj.2012.03.015Bucci, D. Z., Tavares, L. B. B., & Sell, I. (2005). PHB packaging for the storage of food products. Polymer Testing, 24(5), 564-571. doi:10.1016/j.polymertesting.2005.02.008Cava, D., Giménez, E., Gavara, R., & Lagaron, J. M. (2006). Comparative Performance and Barrier Properties of Biodegradable Thermoplastics and Nanobiocomposites versus PET for Food Packaging Applications. Journal of Plastic Film & Sheeting, 22(4), 265-274. doi:10.1177/8756087906071354Lagaron, J. M., & Lopez-Rubio, A. (2011). Nanotechnology for bioplastics: opportunities, challenges and strategies. Trends in Food Science & Technology, 22(11), 611-617. doi:10.1016/j.tifs.2011.01.007Rhim, J.-W., Park, H.-M., & Ha, C.-S. (2013). Bio-nanocomposites for food packaging applications. Progress in Polymer Science, 38(10-11), 1629-1652. doi:10.1016/j.progpolymsci.2013.05.008Sridhar, V., Lee, I., Chun, H. H., & Park, H. (2013). Graphene reinforced biodegradable poly(3-hydroxybutyrate-co-4-hydroxybutyrate) nano-composites. Express Polymer Letters, 7(4), 320-328. doi:10.3144/expresspolymlett.2013.29Ferri, J. M., Fenollar, O., Jorda-Vilaplana, A., García-Sanoguera, D., & Balart, R. (2016). Effect of miscibility on mechanical and thermal properties of poly(lactic acid)/ polycaprolactone blends. Polymer International, 65(4), 453-463. doi:10.1002/pi.5079Cabedo, L., Luis Feijoo, J., Pilar Villanueva, M., Lagarón, J. M., & Giménez, E. (2006). Optimization of Biodegradable Nanocomposites Based on aPLA/PCL Blends for Food Packaging Applications. Macromolecular Symposia, 233(1), 191-197. doi:10.1002/masy.200690017Arrieta, M. P., López, J., López, D., Kenny, J. M., & Peponi, L. (2015). Development of flexible materials based on plasticized electrospun PLA–PHB blends: Structural, thermal, mechanical and disintegration properties. European Polymer Journal, 73, 433-446. doi:10.1016/j.eurpolymj.2015.10.036Deng, Y., & Thomas, N. L. (2015). Blending poly(butylene succinate) with poly(lactic acid): Ductility and phase inversion effects. European Polymer Journal, 71, 534-546. doi:10.1016/j.eurpolymj.2015.08.029Modi, S., Koelling, K., & Vodovotz, Y. (2013). Assessing the mechanical, phase inversion, and rheological properties of poly-[(R)-3-hydroxybutyrate-co-(R)-3-hydroxyvalerate] (PHBV) blended with poly-(l-lactic acid) (PLA). European Polymer Journal, 49(11), 3681-3690. doi:10.1016/j.eurpolymj.2013.07.036Modi, S., Koelling, K., & Vodovotz, Y. (2011). Miscibility of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) with high molecular weight poly(lactic acid) blends determined by thermal analysis. Journal of Applied Polymer Science, 124(4), 3074-3081. doi:10.1002/app.35343Zembouai, I., Bruzaud, S., Kaci, M., Benhamida, A., Corre, Y.-M., Grohens, Y., & Lopez-Cuesta, J.-M. (2013). Synergistic effect of compatibilizer and cloisite 30B on the functional properties of poly(3-hydroxybutyrate-co-3-hydroxyvalerate)/polylactide blends. Polymer Engineering & Science, 54(10), 2239-2251. doi:10.1002/pen.23776Zembouai, I., Kaci, M., Bruzaud, S., Benhamida, A., Corre, Y.-M., & Grohens, Y. (2013). A study of morphological, thermal, rheological and barrier properties of Poly(3-hydroxybutyrate-Co-3-Hydroxyvalerate)/polylactide blends prepared by melt mixing. Polymer Testing, 32(5), 842-851. doi:10.1016/j.polymertesting.2013.04.004Zembouai, I., Bruzaud, S., Kaci, M., Benhamida, A., Corre, Y.-M., Grohens, Y., … Lopez-Cuesta, J.-M. (2013). Poly(3-Hydroxybutyrate-co-3-Hydroxyvalerate)/Polylactide Blends: Thermal Stability, Flammability and Thermo-Mechanical Behavior. Journal of Polymers and the Environment, 22(1), 131-139. doi:10.1007/s10924-013-0626-7Jost, V. (2015). Blending of Polyhydroxybutyrate-co-valerate with Polylactic Acid for Packaging Applications – Reflections on Miscibility and Effects on the Mechanical and Barrier Properties. Chemical and Biochemical Engineering Quarterly, 29(2), 221-246. doi:10.15255/cabeq.2014.2257Liu, Q., Wu, C., Zhang, H., & Deng, B. (2015). Blends of polylactide and poly(3-hydroxybutyrate-co-3-hydroxyvalerate) with low content of hydroxyvalerate unit: Morphology, structure, and property. Journal of Applied Polymer Science, 132(42), n/a-n/a. doi:10.1002/app.42689Li, L., Huang, W., Wang, B., Wei, W., Gu, Q., & Chen, P. (2015). Properties and structure of polylactide/poly (3-hydroxybutyrate-co-3-hydroxyvalerate) (PLA/PHBV) blend fibers. Polymer, 68, 183-194. doi:10.1016/j.polymer.2015.05.024Li, J., Lai, M. F., & Liu, J. J. (2004). Effect of poly(propylene carbonate) on the crystallization and melting behavior of poly(?-hydroxybutyrate-co-?-hydroxyvalerate). Journal of Applied Polymer Science, 92(4), 2514-2521. doi:10.1002/app.20211Bugnicourt, E., Cinelli, P., Lazzeri, A., & Alvarez, V. (2014). Polyhydroxyalkanoate (PHA): Review of synthesis, characteristics, processing and potential applications in packaging. Express Polymer Letters, 8(11), 791-808. doi:10.3144/expresspolymlett.2014.82Cailloux, J., Santana, O. O., Franco-Urquiza, E., Bou, J. J., Carrasco, F., Gamez-Perez, J., & Maspoch, M. L. (2013). Sheets of branched poly(lactic acid) obtained by one step reactive extrusion calendering process: Melt rheology analysis. Express Polymer Letters, 7(3), 304-318. doi:10.3144/expresspolymlett.2013.27Pivsa-Art , S. Srisawat , N. O-Charoen , N. Pavasupree , S. Pivsa-Art , W. Yamane , H. Ohara , H. Annu. Tech. Conf. Soc. Plast. Eng. 2013 2 1777Gerard, T., Budtova, T., Podshivalov, A., & Bronnikov, S. (2014). Polylactide/poly(hydroxybutyrate-co-hydroxyvalerate) blends: Morphology and mechanical properties. Express Polymer Letters, 8(8), 609-617. doi:10.3144/expresspolymlett.2014.64Raffa, P., Coltelli, M.-B., Savi, S., Bianchi, S., & Castelvetro, V. (2012). Chain extension and branching of poly(ethylene terephthalate) (PET) with di- and multifunctional epoxy or isocyanate additives: An experimental and Modelling study. 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Freitas, Izabel Cristina - One of the best experts on this subject based on the ideXlab platform.

  • Estudo das interações entre biopolimeros e polpas de frutas tropicais em cisalhamento estacionario e oscilatorio
    [s.n.], 2018
    Co-Authors: Freitas, Izabel Cristina
    Abstract:

    Orientadores: Florencia Cecilia Menegalli, Rosiane Lopes da CunhaTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: o comportamento reológico de guar ou xantana em polpa de maracujá foi avaliado através de testes em cisalhamento estacionário e oscilatório.Nesses experimentos,verificou-se que as curvas de escoamento desses biopolímeros foram melhores ajustadas pelo Modelo de Herschel-Bulckley e que o Modelo de Cross foi usado para a descrição dessas em um grande intervalo de taxa de deformação. Em sistemas de polpa de fruta, a xantana apresentou maior pseudoplasticidade e elasticidadedo que a guar. Além disto, o efeito da temperatura sobre a viscosidade aparente de guar ou xantana,em polpa de maracujá, foi descrita por uma equação tipo Arrhenius e discutida em termos de energia de ativação. Nos sistemas MaG, esta energia decresceu com o aumento da taxa de deformação. Entretanto, em amostras MaX, a energia de ativação não variou com a taxa de deformação, porém apresentou uma redução com o aumento da concentração de xantana. O Modelo generalizado de Maxwell foi usado com sucesso para descrever as características viscoelásticas das amostras estudadas. A análise de variância e Teste de Tuckey foram usados para avaliar o efeito do tempo de estocagem sobre as características reológicas, fisicas e químicas de guar ou xantana em polpa de maracujá. A estocagem não apresentou efeito significativo sobre a quantidade de sólidos solúveis, a acidez titulável total expressa como ácido cítrico, açúcares, pH, pectinas expressa como pectato de cálcio e cinzas.O estudo da cor da polpa foi feito usando o sistema Hunterlab L*a*b*, sendo verificado que a adição de sacarose ou polissacarídeos (guar ou xantana) modificou inicialmente a cor da polpa de maracujá. Além disto, houve degradação da cor de cada amostra em função do tempo de armazenamento, sendo que essa foi menor para as amostras com xantana do que as com guar. As mudanças nos parâmetros reológicos obtidos em cisalhamento estacionário (pseudoplasticidade, viscosidade aparente) e oscilatório (módulos dinâmicos, viscosidade complexa) foram observadas, principalmente, durante o segundo mês de armazenamento. As amostras sem biopolímeros (polpa integral e com açúcar) não apresentaram comportamento viscoelástico e a pseudoplasticidade foi alterada em função da formação de agregados dos componentes presentes, o que promoveu sinerese nessas amostras após o quarto mês de armazenamento. Nos demais sistemas estudados foi observado um aumento nos parâmetros reológicos (módulos dinâmicos e viscosidade aparente), o que foi associado à hidratação do polissacarídeo adicionado. Em polpa de maracujá, a xantana apresentou-se mais estável, enquanto a guar mostrou perda de elasticidade durante o tempo de annazenamento. A influência das concentrações de açúcares, ácidos orgânicos e sais (cálcio e potássio) sobre as propriedades reológicas (viscosidade aparente, pseudoplasticidade, viscosidade complexa e módulos dinâmicos) foi analisada utilizando-se um planejamento fatorial completo. O principal componente a influenciar o comportamento reológico desses sistemas foi a guar, sendo que a presença de pectina também altera, em menores proporções, estas propriedades. A presença de açúcares influenciou negativamente as propriedades reológicas citadas acima, o que foi associado ao efeito desidratante desse co-soluto. Os ácidos orgânicos tomaram as amostras menos viscosas (reduziram o valor de G") e reduziu o valor de pH, o que pode facilitar a cisão ácida da pectina. Em regime diluído (c < c*), a interação dos biopolímeros com os constituintes do meio foi observada em amostras com baixa concentração de polissacarídeos em polpas de frutas tropicais e em sistemas aquosos com co-solutos (açúcares e sais). Neste último, pode-se considerar que não houve alteração de viscosidade intrínseca de guar em. função da concentração de sacarose e do cloreto de sódio. Nos soros de diferentes polpas de frutas, a viscosidade intrínseca de guar e xantana mudou em função da composição do solvente. Sistemas com baixos valores de pH apresentaram maior influência sobre a viscosidade intrínseca de xantana enquanto o teor de sólidos solúveis foi o principal responsável pelas alterações dessa resposta em amostras com guar. As constantes de Huggins de guar em soro de fruta foi maior que em sistemas aquosos, indicando maior interação dessa macromolécula nos sistemasalimentícios.Abstract: The rheological behavior of guar and xanthan gums in passion tfuit pulp was evaluated by means of shear flow and oscillatory shear tests. Herschel-Bulckley Model represented successfully biopolymers flow behavior and Cross Model was used to describe those behaviors in a broad shear stress range. In pulp tfuit systems, xanthan gum showed more pseudoplasticity and elasticity than guar. Moreover, the effect of temperature on the apparent viscosity of guar or xanthan in passion fruit pulp was described by Arrhenius equation and discussed in terms of activation energy. In passion tfuit pulp - Guar systems, the increase in shear rate caused an energy decrease, indicating that as the shear rate increases the dependence of the apparent viscosity with the temperature decreases. However, for passion tfuit pulp - Xanthan systems the activation energy was not modified with shear rate, still it showed lower values with the increase of xanthan concentration. The generalized Maxwell Model was successfully used to describe the viscoelastic characteristics of the studied samples. Variance analysis and Tuckey tests were used to evaluate the effect of storage time on the rheological,physical and chemicalcharacteristics of guar and xanthan gums in passion tfuit pulp. The storage did not show an effect on soluble solids content, total titrable acidity expressed as citric acid, sugars, pH, pectins expressedas calcium pectate and ashes. Color studies of passion tfuit pulp was performed with auxiliary of a Hunterlab L*a*b* system and it was verified that the addition of sucrose or polysaccharides (guar or xanthan) modified initially the color of passion fruit pulp. In addition, there was a degradation of samples color during the storage time, which was more pronounced in samples with xanthan. Changes in rheological parameters obtained in shear flow (pseudoplasticity, apparent viscosity) and in oscillatory Mode (Dynamic modules, complex viscosity) were observed mainly during the second month of storage. Samples without biopolymers (pure pulp e pulp with sucrose) did not show viscoelastic behavior and the pseudoplasticity was changed as aggregates were formed by the present components. This promoted the syneresis observed after the fourth storage month. In others studied systems, the increase of the rheological parameters (Dynamic modules and apparent viscosity) were associated with the hydration of the added polysaccharide. Comparing guar and xanthan gums in passion truit pulps, xanthan appeared to be more stable during storage time, and guar gum lost elasticity during this period. The influence of sugars, organic acids and salts (calcium and potassium) concentrations on rheological properties (apparent viscosity, pseudoplasticity and Dynamic modules) were analyzed using a complete factorial experimental designo The rheological properties were mainly influenced by guar concentration, and the effect of pectin on those properties was in a minor proportion. The presence of sugars affected negatively the rheological properties cited above, which was associated with the dehydrating effect of this cosolute. Moreover, samples showed lower viscous features (reduced Gil value) with organic acids addition, that reduces samples pH favoring acid breakage ofthe pectin molecule. In diluted regime (c