Blends of polypropylene (PP) and polyamide 6 (PA6) with multiwalled carbon nanotubes (MWNTs) were prepared using different processing strategies in a twin-screw micro-compounder. The effect of MWNTs on the crystallization behaviour of the PP phase and the PA6 phase of the blend has been investigated through non-isothermal crystallization studies by differential scanning calorimetric analysis. F...

Biomaterials based on the polymers of lactic acid and glycolic acid and their copolymers are used or studied extensively as implantable devices for drug delivery, tissue engineering and other biomedical applications. Although these polymers have shown good biocompatibility, concerns have been raised regarding their acidic degradation products, which have important implications for long-term imp...

OBJECTIVE To evaluate a blend of two natural ingredients on immune parameters relevant for their current topical use and potential support of microcirculation in skin tissue. MATERIALS AND METHODS A blend (BL) of Aloe vera-based Nerium oleander extract (NAE-8i, oleandrin-free) and hydrolyzed water-soluble egg membrane (WSEM) was applied to human whole-blood cultures for 24 hours, with each se...

Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects of these four spices on emotions. Three extruded, dry snack products containing 0, 4, or a 5% spice blend were tested. One day of hedonic and just-...

In this paper we describe an optimisation package for finished product blending in oil refineries. It is used inside the FORWARD system, an advanced scheduling/simulation tool for the petro-chemical industry. The blend optimiser uses the rational constraint solver of CHIP, a constraint logic programming system. The optimiser handles different linear and non-linear blending laws, as well as diff...

This study presents influence of millet flour blend on physical, functional, nutritional, cooking and organoleptic characteristics of noodles prepared from composite flour of millet flour blend, whole wheat flour and soy flour. Fiber and amylose/ amylopectin ratio increased significantly (p<0.05) with increase in level of millet flour blend incorporation. Cooking time of developed noodles from ...

We report on an experimental study of the charge transfer dynamics in a P3HT : PCBM blend by means of a femtosecond fluorescence up-conversion technique. Using two-photon excitation we probe the exciton dynamics in P3HT and a P3HT : PCBM blend with a weight ratio of 1 : 1 at excitation densities of up to 6 × 1018 cm−3. In both samples we find strongly nonexponential decay traces compatible with...

in this research, shape memory effect of polycaprolactone based polyurethane/poly(vinyl chloride) blends in which the pvc weight percentage are 10, 20, 30, 40, 60 and 80 were studied using dma apparatus. the compatibility, tension and dynamic-mechanical properties of these blends have been studied by the authors and this paper specifically deals with the tests results of shape memory effect. th...

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