Maximum Loss Tangent Research Articles

Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening

A curd-washing step is used in the manufacture of Colby cheese to decrease the residual lactose content and, thereby, decrease the potential formation of excessive levels of lactic acid. The objective of this study was to investigate the effect of different washing methods on the Ca equilibrium and rheological properties of Colby cheese. Four different methods of curd-washing were performed. One method was batch washing (BW), where cold water (10°C) was added to the vat, with and without stirring, where curds were in contact with cold water for 5min. The other method used was continuous washing (CW), with or without stirring, where curds were rinsed with continuously running cold water for approximately 7min and water was allowed to drain immediately. Both methods used a similar volume of water. The manufacturing pH values were similar in all 4 treatments. The insoluble (INSOL) Ca content of cheese was measured by juice and acid-base titration methods and the rheological properties were measured by small amplitude oscillatory rheology. The levels of lactose in cheese at 1 d were significantly higher in CW cheese (0.06–0.11%) than in BW cheeses (∼0.02%). The levels of lactic acid at 2 and 12 wk were significantly higher in CW cheese than in BW cheeses. No differences in the total Ca content of cheeses were found. Cheese pH increased during ripening from approximately 5.1 to approximately 5.4. A decrease in INSOL Ca content of all cheeses during ripening occurred, although a steady increase in pH took place. The initial INSOL Ca content as a percent of total Ca in cheese ranged from 75 to 78% in all cheeses. The INSOL Ca content of cheese was significantly affected by washing method. Stirring during manufacturing did not have a significant effect on the INSOL Ca content of cheese during ripening. Batch-washed cheeses had significantly higher INSOL Ca contents than did CW cheeses during the first 4 wk of ripening. The maximum loss tangent values (meltability index) of CW cheese at 1 d and 1 wk were significantly higher compared with those of BW cheeses. In conclusion, different curd washing methods have a significant effect on the levels of lactose, lactic acid, meltability, and INSOL Ca content of Colby cheese during ripening.

Natural rubber/carbon black/carbon nanotubes composites prepared through ultrasonic assisted latex mixing process

Carbon black (CB) and carbon nanotubes (CNTs) filled natural rubber (NR) composites were prepared through an ultrasonic assisted latex mixing process. Carbon nanotubes were dispersed into NR latex by ultrasonic irradiation and then the mixed latex were co‐coagulated to obtain the CNTs/NR masterbatch. The structure and properties of the composites were characterised. The results show that the ultrasonic assisted latex mixing process disperses CNTs more uniformly in the matrix than the conventional mixing methods. The well dispersed CNTs and CB exhibited a synergistic reinforcing effect. When the weight ratio of CB/CNTs was 20∶5 (parts per hundred of rubber), the mechanical properties reached the maximum. Dynamical mechanical analysis revealed that with increasing CNT contents, the elastic modulus of composites at room temperature increased, while the maximum loss tangent decreased. Dynamic rheological measurement showed the storage modulus and complex viscosity of rubber composites increased and the shear thinning index decreased with increasing CNT contents.

Insoluble calcium content and rheological properties of Colby cheese during ripening

Colby cheese was made using different manufacturing conditions (i.e., varying the lactose content of milk and pH values at critical steps in the cheesemaking process) to alter the extent of acid development and the insoluble and total Ca contents of cheese. Milk was concentrated by reverse osmosis (RO) to increase the lactose content. Extent of acid development was modified by using high (HPM) and low (LPM) pH values at coagulant addition, whey drainage, and curd milling. Total Ca content was determined by atomic absorption spectroscopy, and the insoluble (INSOL) Ca content of cheese was measured by the cheese juice method. The rheological and melting properties of cheese were measured by small amplitude oscillatory rheometry and UW-Melt Profiler, respectively. There was very little change in pH during ripening even in cheese made from milk with high lactose content. The initial (d 1) cheese pH was in the range of 4.9 to 5.1. The INSOL Ca content of cheese decreased during the first 4 wk of ripening. Cheeses made with the LPM had lower INSOL Ca content during ripening compared with cheese made with HPM. There was an increase in melt and maximum loss tangent values during ripening except for LPM cheeses made with RO-concentrated milk, as this cheese had pH <4.9 and exhibited limited melt. Curd washing reduced the levels of lactic acid produced during ripening and resulted in significantly higher INSOL Ca content. The use of curd washing for cheeses made from high lactose milk prevented a large pH decrease during ripening; high rennet and draining pH values also retained more buffering constituents (i.e., INSOL Ca phosphate), which helped prevent a large pH decrease.

Morphological, mechanical properties, and fracture behavior of bulk‐made ABS resins toughened by high‐cis polybutadiene rubber

AbstractAcrylonitrile‐butadiene‐styrene (ABS) resins with various rubber contents were prepared by applying nickel catalyzed high‐cis polybutadiene rubber (BR9004) as toughening agent via bulk polymerization. The influence of rubber content and its characteristics on the morphology, mechanical properties, and fracture mechanisms of ABS resins were investigated. The relevant performance parameters were also evaluated and compared with a commercial injection grade resin (ABS‐8434). The results show that each synthesized resin generally contains some irregular microsized particles with a certain amount of subinclusions besides the analogous “sea‐island” morphology to ABS‐8434. The subinclusions considerably enhance the volume fraction of rubber phase; this leads to an increasing maximum loss tangent (tan δ) value, a decreasing storage modulus and glass transition temperature (Tg) of rubber phase. Besides, the higher grafting degree can not only produce a higher Tg of grafted copolymer but also improve the compatibility of rubber phase with matrix. Based on the performance measurements andfractography, the final product with a rubber content of 9.3% reveals ductile fracture behavior and excellent comprehensive properties far superior to ABS‐8434 due to combined shear yielding and massive crazing. POLYM. ENG. SCI., 2010. © 2009 Society of Plastics Engineers

Carbon nanotubes/carbon black synergistic reinforced natural rubber composites

Carbon black (CB) and carbon nanotubes (CNTs) filled natural rubber (NR) composites were prepared. In order to overcome the dispersion of CNTs in rubber matrix, the surface modification of CNTs with bis-(γ-triethoxysilylpropyl)-tetrasulphide (Si-69) was undertaken, and a two-step mixing process, i.e. the use of twin roll mill followed by mixing in a Haake Banbury mixer (TR-THM) was used. The structure and mechanical properties were investigated. The results show that the Si-69 treated CNTs (S-CNTs) were dispersed in the rubber matrix uniformly. Compared with CB/NR composites without CNTs, the S-CNTs/CB/NR composites have better mechanical properties. When the ratio of S-CNTs/CB/NR was 5 : 20 : 100, the tear strength was improved by ∼60%, and the mechanical properties reached a maximum. Dynamical mechanical analysis (DMA) reveals that with increasing content of CNT, the elastic modulus of composites at room temperature increases, and the maximum loss tangent and the corresponding glass transition temperature of composites decrease.

Impact of preacidification of milk and fermentation time on the properties of yogurt

Casein interactions play an important role in the textural properties of yogurt. The objective of this study was to investigate how the concentration of insoluble calcium phosphate (CCP) that is associated with casein particles and the length of fermentation time influence properties of yogurt gels. A central composite experimental design was used. The initial milk pH was varied by preacidification with glucono-δ-lactone (GDL), and fermentation time (time to reach pH 4.6 from the initial pH) was altered by varying the inoculum level. We hypothesized that by varying the initial milk pH value, the amount of CCP would be modified and that by varying the length of the fermentation time we would influence the rate and extent of solubilization of CCP during any subsequent gelation process. We believe that both of these factors could influence casein interactions and thereby alter gel properties. Milks were preacidified to pH values from 6.55 to 5.65 at 40°C using GDL and equilibrated for 4h before inoculation. Fermentation time was varied from 250 to 500min by adding various amounts of culture at 40°C. Gelation properties were monitored using dynamic oscillatory rheology, and microstructure was studied using fluorescence microscopy. Whey separation and permeability were analyzed at pH 4.6. The preacidification pH value significantly affected the solubilization of CCP. Storage modulus values at pH 4.6 were positively influenced by the preacidification pH value and negatively affected by fermentation time. The value for the loss tangent maximum during gelation was positively affected by the preacidification pH value. Fermentation time positively affected whey separation and significantly influenced the rate of CCP dissolution during fermentation, as CCP dissolution was a slow process. Longer fermentation times resulted in greater loss of CCP at the pH of gelation. At the end of fermentation (pH ∼4.6), virtually all CCP was dissolved. Preacidification of milk increased the solubilization of CCP, increased the early loss of CCP crosslinks, and produced weak gels. Long fermentation times allowed more time for solubilization of CCP during the critical gelation stage of the process and increased the possibility of greater casein rearrangements; both could have contributed to the increase in whey separation.

PRACTICAL LIMITATIONS OF AN INVISIBILITY CLOAK

We studied the practical limitations of a linearly transformed invisibility cloak due to the loss and discretization. We found that in order for the cloaking applications to be practically useful, for example, to reduce the scattering by two orders, the maximum loss tangent allowed in the cloak needs to be of or within the order of 0.01, which also limits the radius of a concealed object to be roughly within one wavelength. For a large cloak, if its size is increased by one order, the maximum allowed loss tangent needs to be reduced by one order accordingly. For discretization, we studied both lossless and lossy cases and found that a little loss will expedite the convergence of scattering with increase of the number of layers. Insufficient layers may increase the scattering and thus make the object more visible instead of invisible. Corresponding author: B. L. Zhang (bzhang@mit.edu). 408 Zhang, Chen, and Wu

Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents

In this study, 18 commercial samples of cream cheeses from the United States, including full-fat, Neufchatel or one-third less fat, and fat-free cheeses were analyzed for their rheological, textural, and sensory properties. Dynamic rheological properties were measured by small-amplitude oscillatory rheology during heating from 5 to 80°C and cooling from 80 to 5°C. The parameters measured were storage modulus (G′) and loss tangent (LT). Hardness of cream cheeses was determined by penetration and spreadability tests with a texture analyzer. Quantitative descriptive sensory analysis was performed by a trained panel to determine textural properties including firmness, stickiness, cohesiveness of mass, gumminess, difficulty to dissolve, particle size, and difficulty to spread. Principal component analysis of sensory and instrumental parameters was performed to identify relationships between these different parameters and to group samples with similar characteristics. A standard recipe for preparation of cheesecakes was used to test the influence of type of cream cheese on cake properties. Hardness of cheesecakes was also determined by penetration. Most full-fat cream cheeses showed significantly greater G′ values than the Neufchatel or fat-free cheeses at temperatures below 25°C during the heating cycle. For the cheeses containing fat (full fat and Neufchatel), G′ values steeply decreased during heating up to 40°C; the decrease was greater for full-fat cream cheese compared with Neufchatel cheeses. In full-fat cream cheese, one maximum in the LT profile was observed during heating at temperatures below 40°C. In Neufchatel cheeses, a smaller maximum in LT was observed at temperatures below 40°C, whereas fat-free cream cheeses showed no noticeable maximum LT in this temperature region. Most full-fat cream cheeses had greater values of hardness as determined by penetration or spreadability compared with Neufchatel or fat-free cheeses. Sensory analysis indicated that full-fat cream cheeses were firmer, more cohesive, more difficult to dissolve and spread, and less sticky than Neufchatel or fat-free cheeses. The high hardness of full-fat cream cheese is presumably due to its greater fat content because after homogenization of the cream cheese mix, fat globules are partly covered with casein and participate in the aggregation of casein particles, reinforcing the structure of this product. These results indicate that there are significant differences in the textural properties of cream cheese made with different fat contents.

Use of Cold Microfiltration Retentates Produced with Polymeric Membranes for Standardization of Milks for Manufacture of Pizza Cheese

Pizza cheese was manufactured with milk (12.1% total solids, 3.1% casein, 3.1% fat) standardized with microfiltered (MF) and diafiltered retentates. Polymeric, spiral-wound MF membranes were used to process cold (<7°C) skim milk, and diafiltration of MF retentates resulted in at least 36% removal of serum protein on a true protein basis. Cheese milks were obtained by blending the MF retentate (16.4% total solids, 11.0% casein, 0.4% fat) with whole milk (12.1% total solids, 2.4% casein, 3.4% fat). Control cheese was made with part-skim milk (10.9% total solids, 2.4% casein, 2.4% fat). Initial trials with MF standardized milk resulted in cheese with approximately 2 to 3% lower moisture (45%) than control cheese (∼47 to 48%). Cheese-making procedures (cutting conditions) were then altered to obtain a similar moisture content in all cheeses by using a lower setting temperature, increasing the curd size, and lowering the wash water temperature during manufacture of the MF cheeses. Two types of MF standardized cheeses were produced, one with preacidification of milk to pH 6.4 (pH6.4MF) and another made from milk preacidified to pH 6.3 (pH6.3MF). Cheese functionality was assessed by dynamic low-amplitude oscillatory rheology, University of Wisconsin MeltProfiler, and performance on pizza. Nitrogen recoveries were significantly higher in MF standardized cheeses. Fat recoveries were higher in the pH6.3MF cheese than the control or pH6.4MF cheese. Moisture-adjusted cheese yield was significantly higher in the 2 MF-fortified cheeses compared with the control cheese. Maximum loss tangent (LTmax) values were not significantly different among the 3 cheeses, suggesting that these cheeses had similar meltability. The LTmax values increased during ripening. The temperature at which the LTmax was observed was highest in control cheese and was lower in the pH6.3MF cheese than in the pH6.4MF cheese. The temperature of the LTmax decreased with age for all 3 cheeses. Values of 12% trichloroacetic acid soluble nitrogen levels were similar in all cheeses. Performance on pizza was similar for all cheeses. The use of MF retentates derived with polymeric membranes was successful in increasing cheese yield, and cheese quality was similar in the control and MF standardized cheeses.

Effect of Trisodium Citrate on Rheological and Physical Properties and Microstructure of Yogurt

The effect of trisodium citrate (TSC) on the rheological and physical properties and microstructure of yogurt was investigated. Reconstituted skim milk was heated at 85° C for 30min, and various concentrations (5 to 40mM) of TSC were added to the milk, which was then readjusted to pH 6.50. Milk was inoculated with 2% yogurt culture and incubated at 42° C until pH was 4.6. Acid-base titration was used to determine changes in the state of colloidal calcium phosphate (CCP) in milk. Total and soluble Ca contents of the milk were determined. The storage modulus (G′) and loss tangent (LT) values of yogurts were measured as a function of pH using dynamic oscillatory rheology. Large deformation rheological properties were also measured. Microstructure of yogurt was observed using confocal scanning laser microscopy, and whey separation was also determined. Addition of TSC reduced casein-bound Ca and increased the solubilization of CCP. The G′ value of gels significantly increased with addition of low levels of TSC, and highest G′ values were observed in samples with 10 to 20mM TSC; higher (>20mM) TSC concentrations resulted in a large decrease in G′ values. The LT of yogurts increased after gelation to attain a maximum at pH ∼5.1, but no maximum was observed in yogurts made with≥25mM of TSC because CCP was completely dissolved prior to gelation. Partial removal of CCP resulted in an increase in the LT value at pH 5.1. At low TSC levels, the removal of CCP crosslinks may have facilitated greater rearrangement and molecular mobility of the micelle structure, which may have helped to increase G′ and LT values of gels by increasing the formation of crosslinks between strands. At high TSC concentrations the micelles were completely disrupted and CCP crosslinks were dissolved, both of which resulted in very weak yogurt gels with large pores obvious in confocal micrographs. Gelation pH and yield stress significantly decreased with the use of high TSC levels. Lowest whey separation levels were observed in yogurt made with 20mM TSC, and whey separation greatly increased at>25mM TSC. In conclusion, low concentrations of TSC improved several important yogurt characteristics, whereas the use of levels that disrupted casein micelles resulted in poor gel properties. We also conclude that the LT maximum observed in yogurts made from heated milk is due to the presence of CCP because the modification of the CCP content altered this peak and the removal of CCP eliminates this feature in the LT profiles.

A Model System for Studying the Effects of Colloidal Calcium Phosphate Concentration on the Rheological Properties of Cheddar Cheese

A novel model system was developed for studying the effects of colloidal Ca phosphate (CCP) concentration on the rheological properties of Cheddar cheese, independent of proteolysis and any gross compositional variation. Cheddar cheese slices (disks; diameter = 50mm, thickness = 2mm) were incubated in synthetic Cheddar cheese aqueous phase solutions for 6h at 22°C. Control (unincubated) Cheddar cheese had a total Ca and CCP concentration of 2.80 g/100g of protein and 1.84g of Ca/100g of protein, respectively. Increasing the concentration of Ca in the synthetic Cheddar cheese aqueous phase solution incrementally in the range from 1.39 to 8.34g/L significantly increased the total Ca and CCP concentration of the cheese samples from 2.21 to 4.59 g/100g of protein and from 1.36 to 2.36g of Ca/100g of protein, respectively. Values of storage modulus (index of stiffness) at 70°C increased significantly with increasing concentrations of CCP, but the opposite trend was apparent at 20°C. The maximum in loss tangent (index of meltability/flowability) decreased significantly with increasing concentration of CCP, and there was no significant effect on the temperature at which the maximum in loss tangent occurred (68 to 70°C). Fourier transform mechanical spectroscopy showed the frequency dependence of all of the cheese samples increased with increasing temperature; however, solubilization of CCP increased the frequency dependence of the cheese matrix only in the high temperature region (i.e., >35°C). These results support earlier studies that hypothesized that the concentration of CCP strongly modulates the rheological properties of cheese.

Impact of Modifications in Acid Development on the Insoluble Calcium Content and Rheological Properties of Cheddar Cheese

Cheddar cheese was made from milk concentrated by reverse osmosis (RO) to increase the lactose content or from whole milk. Manufacturing parameters (pH at coagulant addition, whey drainage, and milling) were altered to produce cheeses with different total Ca contents and low pH values (i.e., <5.0) during ripening. The concentration of insoluble (INSOL) Ca in cheese was measured by cheese juice method, buffering by acid-base titration, rheological properties by small amplitude oscillatory rheometry, and melting properties by UW-Melt Profiler. The INSOL Ca content as a percentage of total Ca in all cheeses rapidly decreased during the first week of aging but surprisingly did not decrease below approximately 41% even in cheeses with a very low pH (e.g., ∼4.7). Insoluble Ca content in cheese was positively correlated (r = 0.79) with cheese pH in both RO and nonRO treatments, reflecting the key role of pH and acid development in altering the extent of solubilization of INSOL Ca. The INSOL Ca content in cheese was positively correlated with the maximum loss tangent value from the rheology test and the degree of flow from the UW-Melt Profiler. When cheeses with pH <5.0 where heated in the rheometer the loss tangent values remained low (<0.5), which coincided with limited meltability of Cheddar cheeses. We believe that this lack of meltability was due to the dominant effects of reduced electrostatic repulsion between casein particles at low pH values (<5.0).

Dynamic mechanical characterization of a soy based epoxy resin system

AbstractEpoxidized allyl soyate (EAS), a novel soy based epoxy resin, has been prepared by the process of transesterfication and epoxidation of regular food grade soybean oil. Two types of crosslinking agents were employed in this study. The effects of the concentration of EAS and the type of crosslinking agent on the dynamic mechanical behavior of the soy based resin system have been investigated. The room temperature storage moduli (E′) and the glass transition temperatures (Tg) increased for the anhydride cured and decreased for the amine cured resins. The loss tangent maximum (tan δ)max decreased for anhydride cured resins and increased for amine cured resins. The effect of frequency on the storage modulus was also studied. Master curves were constructed by the time‐temperature superpositioning technique (TTS) to predict the storage modulus at times and temperatures that are not experimentally feasible. The results indicate that soy based epoxy resins with appropriate concentrations hold great potential as a replacement for petroleum based materials in noise and vibration attenuation applications. © 2005 Wiley Periodicals, Inc. J Appl Polym Sci 98: 1772–1780, 2005

Use of cold ultrafiltered retentates for standardization of milks for pizza cheese: Impact on yield and functionality

Pizza cheese was manufactured from two types of Ultrafiltration (UF)-fortified milks: high solids (UFHS; 15.2% TS) and medium solids (UFMS; 13.5%). Cheese milks were obtained by blending cold processed UF retentate with partially skimmed milk and UF (skim milk) retentate. Cheese functionality was assessed using oscillatory rheology and by baking on a pizza. Gels made from UF-fortified milks had similar clotting times and they clotted faster than control milk. Shear stress values of gels from UF-fortified milks were higher than control. Fat recoveries in the cheeses increased in the order UFHS<control<UFMS. Nitrogen recoveries were lower in control than UF-fortified cheeses. During heating loss tangent curves shifted higher during the first month of ripening and the temperature for the maximum loss tangent decreased. Crossover temperature also decreased during ripening. Trichloroacetic acid-soluble nitrogen levels were similar in all cheeses. Standardization of cheese milk with cold UF retentates increased yield without adversely affecting functionality.

Rheological and calcium equilibrium changes during the ripening of Cheddar cheese

Abstract The small deformation rheological properties and the calcium (Ca) equilibrium of Cheddar cheese were investigated as a function of ripening time. The proportion of insoluble Ca as a percentage of the total Ca decreased from ∼72 to 57% between 3 days and 9 months; most changes occurred within the first 4 weeks. During ripening, the storage modulus ( G ′) of the cheese increased at low temperature, but decreased rapidly at high temperature. At temperatures >40 °C, the loss tangent increased to reach a maximum at a temperature of ∼70 °C in young cheese and there was a steady decline in this temperature during ripening. The maximum loss tangent values increased substantially during the first 4 weeks and then showed little change. Changes in the insoluble Ca content significantly correlated with pH 4.6 soluble nitrogen (pH 4.6 SN). Partial correlation analysis indicated that the insoluble Ca content was more significantly correlated with the rheological properties than was pH 4.6 SN.

Dielectric behavior of pulmonary edema induced in the rat lung

The dielectric properties (conductivity, kappa and relative permittivity, epsilon) of excised rat lung are modified by lung air and water content. The measurements of these quantities were made over the frequency range of 10 kHz to 100 MHz with an open-ended coaxial probe. The following relationships were analyzed in an oleic acid-induced pulmonary edema model using 18 animals: the spectra of kappa, epsilon and the loss tangent as a function of lung air and water content. Secondly, an isolated-perfused lung system was produced to induce a gradual increase in lung water. The time course of kappa, epsilon and the loss tangent for one excised lung was analyzed. The principal findings were: (i) a decrease in kappa and epsilon with increasing air content, (ii) an increase in kappa and epsilon with increasing water content, and (iii) a good correlation between lung water content and maximum loss tangent that was insensitive to changes in air content. We conclude that this technique could provide a quantitative assessment of lung water during pulmonary edema formation.

Structure and Physical Properties of Yogurt Gels: Effect of Inoculation Rate and Incubation Temperature

The effects of inoculation rates and incubation temperatures on the physical properties and microstructure of yogurt gels were investigated. A 2-factor experimental design with 3 replicates was used for data analysis. Yogurt gels were made with 0.5, 1, 2, 3, or 4% (wt/wt) inoculation rates and incubated at 40 or ∼46°C. Dynamic low amplitude oscillatory rheology was performed to monitor the formation of yogurt gels. Gel permeability and the amount of surface whey were determined. Gel structure was examined by confocal scanning laser microscopy. Higher storage modulus values were observed in yogurt gels made at higher inoculation rates and lower incubation temperatures. Gels made at higher inoculation rates and incubation temperatures exhibited higher yield stress and maximum loss tangent values, respectively. Permeability, pore size, and whey separation of yogurt gels increased with decreased inoculation rate and increased incubation temperature. An increase in the inoculation rate resulted in a decrease in the pH where the maximum in the loss tangent occurs, presumably reflecting less efficient solubilization of colloidal calcium phosphate (which is a slow process) and the need to attain a lower pH to complete the solubilization. Significant positive correlations were observed between whey separation and the value of maximum in loss tangent (r = 0.94) and permeability (r = 0.89). Whey separation was negatively correlated with storage modulus (r = −0.48). It was concluded that rearrangements of casein particles in the gel network and the rate at which the solubilization of colloidal calcium phosphate occurred were important driving forces for whey separation and weak gel.

Structural and electrical properties of epitaxial Ba 0.5Sr 0.5TiO 3/SrRuO 3 heterostructures grown by pulsed laser deposition

High quality Ba 0.5Sr 0.5TiO 3/SrRuO 3 (BST/SRO) heterostructure films have been successfully fabricated by pulsed-laser deposition on (0 0 1) LaAlO 3 (LAO) substrates. The bilayer films were both (0 0 l) oriented normal to the substrate surface confirmed by X-ray diffraction analysis. The SRO layer with atomically smooth surface and good metallic behavior serves as not only an ideal bottom electrode but also an excellent template for epitaxial growth of the BST thin film. A parallel-plate capacitor configuration was used to measure the capacitance–voltage and leakage current characteristics of the BST films. The dielectric constant and maximum loss tangent measured at 1 MHz and 300 K were 1058 and 0.0092, respectively. The FOM-factor value reached 49 under the condition of ±6 V DC bias and 1 MHz. A leakage current density of less than 6×10 −7 A/cm 2 was obtained at an electric field intensity of 2×10 5 V/cm. These results show the potential of the BST/SRO heterostructures for microelectronic device applications.

Dielectric behaviour and AC conductivity of LiCF3SO3 doped H-chitosan polymer films

H-chitosan that exhibited solubility in THF was prepared by acyl modification of chitosan. Films of H-chitosan containing LiCF3SO3 were prepared by the solution cast technique. The effect of salt concentration on the frequency-dependent dielectric properties of H-chitosan: LiCF3SO3 complexes were investigated by impedance spectroscopy, in the temperature range from 243 to 373 K. The dielectric properties and ac conductivity of the samples prepared have been analyzed. The dielectric constant increases sharply with temperature in the low frequency region. At higher frequencies, the effect of temperature on the dielectric constant is negligible. The values of dielectric constant were also found to increase with increasing conductivity of the samples. The imaginary part, Mi of electrical modulus shows the formation of dispersion peak. Relaxation times for the ionic charge carriers were extracted from the loss tangent maximum peak at various temperatures. The plot of relaxation times as a function of temperature shows Arrhenius type behaviour. The ac conductivity was found to obey the universal power law and as the temperature increases, the feature of σ(θ) α θn is more predominant. The temperature dependence of the power law exponent n is reasonably interpreted by the overlapping large polaron tunneling (OLPT) model.

Dynamic Mechanical Properties of Aged Filled Rubbers

It is well known that the macromolecular structure and the microstructure of the fillers play an important role in the mechanical properties of filled rubbers. This paper focuses on the dependence of the complex modulus of aged natural rubber vulcanizates on the filler network and polymer structure. Dynamic mechanical analysis (DMA) at 30°C, 50°C, and 70°C on the aged rubbers with/without prestrain showed the Payne effect, i.e., a storage modulus drop with increasing amplitude, and the appearance of a loss tangent maximum at strain of about a few percent. The storage modulus increased with the aging time at 70°C, 24 < 72 < 240 hr, in the case of nonprestrain. When the prestrain was applied, strain‐induced crystallization was generated that enhanced the storage modulus. As time passed, the prestrain relaxed and the crystalline structures began to disappear. After 72 hr, the crystalline structures had almost disappeared, and they had only a weak effect. Consequently, there existed a higher modulus for an aging time of 24 hr than 72 hr at testing temperatures of 30°C and 50°C. It was concluded that the storage modulus was determined by the postvulcanization, strain‐induced crystallization, aging, and relaxing time.