Lower Hardness Research Articles

Self-formation of dual-phase nanocomposite Zr–Cu–N coatings based on nanocrystalline ZrN and glassy ZrCu

A novel type of nanocomposite Zr–Cu–N material based on hard nanocrystalline ZrN and amorphous glassy ZrCu was prepared by atom-by-atom deposition using reactive magnetron co-sputtering. The elemental composition of the coatings was systematically controlled over a wide range, so that the stoichiometry of both phases was the same in all coatings and only phase fractions varied. Experimental results obtained using X-ray diffraction and electron microscopies were complemented by thirteen ab-initio simulations for the same coating compositions. We found that the structure of the as-deposited Zr–Cu–N coatings undergoes a gradual transition from an amorphous to nanograined and finally to nanocolumnar structure. When ZrN fraction exceeds 20 mol.%, both phases exhibit the tendency for spontaneous segregation even without heating, forming a heterogenous dual-phase nanocomposite structure. At approximately 50 mol.% ZrN, the ZrN nanocrystals enveloped by a relatively thin amorphous ZrCu phase reach an optimum size (3–5 nm), resulting in a maximum enhancement of hardness by 38 % compared to the rule of mixture. For ZrN fractions > 80 mol.%, hardness and plastic work fraction follow the trend proposed by the rule of mixture and the coatings with a lower hardness but a higher plasticity compared to the ZrN coating are prepared.

Investigation of the effects of psyllium powder addition on the quality of fresh and frozen gluten-free bread

The interest in gluten-free (GF) products has been growing since both the increase in prevalence of celiac disease and the preferences of GF diet. In this study, the contribution of psyllium powder (PP) to gluten-free (GF) bread quality, dough rheology and volatile compounds (VCs) profile was investigated throughout the frozen storage period of GF dough (-30 °C for 0, 7, 15, and 30 days). GF doughs containing 7.5% PP (PSY1) and 15% PP (PSY2) had lower tanδ value than GF control dough (p<0.05) according to the results obtained from fundamental rheological analysis. Frozen storage caused no effect on the tanδ value of PSY1 and PSY2 (p ≥ 0.05). PP addition increased the specific volume (SV) of GF breads (p<0.05). No significant effect of frozen storage on SV was shown for PSY2 while SV values of GF control bread (GFB) and PSY1 decreased (p<0.05). Lower crumb hardness was shown for PSY1 and PSY2 on day 0. Significant effect of frozen storage on crumb hardness was observed for PSY1 on day 30 while harder crumb structure was shown for GFB throughout the frozen storage (p<0.05). Psyllium addition led to a significant reduction in both L* value of crust and crumb color (p<0.05). In the VCs analysis performed by HS/GC-MS, ethanol and 1-butanol, 3-methyl from alcohol group, butanal, 3-methyl- and hexanal from aldehydes were common for GFB and GF breads containing psyllium. 1-butanol, 3-methyl-, butanal, 3-methyl- and hexanal were the VCs of PSY1 and they were also shown after frozen storage. This study suggested that quality deterioration due to frozen storage was less in gluten-free breads containing psyllium.

The impact of soaking and drying soybeans on soyflour and the gluten-free cookies made from it

This study investigated the effects of drying and soaking conditions on soy flour, as well as their influence on cookie quality. Two drying methods (70°C for 10 hours and 90°C for 6 hours) and three soaking conditions (ambient temperature for 24 hours, 80°C for 2 hours, and 121°C for 10 minutes) were evaluated. High-temperature soaking and drying resulted in darker flour with lower L* values (81.06–89.44) and higher a* values (-0.36–5.25) (p < 0.05). Scanning electron microscopy showed that the treated flour had rougher surfaces and protein clustering, which made it less foamy, and less emulsifying but better at water absorbing and holding. With heat treatment, the trypsin inhibitor content decreased significantly from 50.21 mg/g to 33.01 mg/g (p < 0.05). Gluten-free cookies made from soy flour treated at 80°C for 2 hours soaking and 90°C for 6 hours drying showed comparable spread ratios to wheat cookies and lower hardness. This treatment also allowed for higher protein (24.92%) and fiber (22.29%) content in the cookies. Therefore, soaking soybeans at 80°C for 2 hours, followed by drying them at 90°C for 6 hours, is recommended to produce soy flour suitable for developing high-protein, high-fiber, gluten-free cookies.

Structure and Corrosion Behavior of Multiphase Intermetallic ZrCu-Based Alloys.

Zirconium-based alloys are highly regarded by the research community for their exceptional corrosion resistance, thermal stability, and mechanical properties. In our work, we investigated two newly developed alloys, Zr42.42Cu41.18Al9.35Ag7.05 and Zr46.81Cu35.44Al10.09Ag7.66, in the form of ingots and ribbons. In the course of our investigation, we conducted a comprehensive structural and thermal analysis. In addition, an examination of the corrosion activity encompassing electrochemical studies and an analysis of the corrosion mechanisms was carried out. To further evaluate the performance of the materials, tests of their mechanical properties were performed, including microhardness and resistance to abrasive wear. Structural analysis showed that both alloys studied had a multiphase, crystalline structure with intermetallic phases. The samples in the form of ribbons showed improved corrosion resistance compared to that of the ingots. The ingot containing a higher content of copper Zr42.42Cu41.18Al9.35Ag7.05 was characterized by better corrosion resistance, while showing lower average hardness and a higher degree of abrasive wear based on SEM observations after pin-on-disc tests.

Study of strengthening mechanisms in Al-Cu and Al-Cu-Mg systems subjected to plastic deformation and T6 treatment

ABSTRACT A series of Al-4Cu and Al-2Cu-2Mg wt.% alloys were synthesized through casting and subjected to plastic deformation to evaluate the interaction and contribution of the different strengthening mechanisms since the experimental Vickers microhardness test. The plastic deformation was performed by cold-rolling to achieve a 50% thickness reduction. The results show that solid solution strengthening is the main mechanism responsible for the total hardness enhancement of the alloys, and the Mg presents a higher hardening capacity for the solid solution strengthening than the Cu. For Al-4Cu alloy, competition between the annihilation of dislocations and the formation of precipitates generates an apparent low response precipitation hardening. Nevertheless, for Al-2Cu-2Mg alloy, the Mg addition allowed retard the dislocation annihilation induced an apparent higher response precipitation hardening.

Formulation, Characterization, and In Vitro Simulated Gastrointestinal Fluid Analysis of Chewable Yogurt Tablet Incorporated with Corncob Fiber

This study formulates and evaluates a novel functional food, corncob fiber-infused chewable yogurt tablets, to enhance nutritional value. The tablets have the potential to alleviate gastrointestinal symptoms in the elderly and combat malnutrition in selective eaters, potentially replacing multiple supplement tablets. Four batches of tablets underwent rigorous evaluation, considering physicochemical properties, shelf life, and probiotic viability in simulated gastrointestinal conditions. All tablets exhibited robust stability against simulated fluids (85–90% survival rate) and met desired physicochemical benchmarks. Notably, F1 had the lowest hardness (9.50 kp/cm<sup>²</sup>), while tensile strength showed no significant variance (0.93–1.18 N/mm<sup>²</sup>) between tablets. However, F3 and F4 displayed significantly longer disintegration times (41.11–52.82 min). After three months, the average bacterial viability was 7 log no. CFU/g, highlighting the tablets’ potential to deliver intact probiotics for immediate beneficial effects upon consumption. Thus, these chewable yogurt tablets offer a promising means to deliver probiotics effectively while addressing specific dietary challenges.

Investigation into the role of Si and SiC phases in RB-SiC ceramics surface modified ultra-precision grinding

RB-SiC ceramic has greater specific stiffness and thermal stability as space optical materials in the field of deep space exploration. To ultra-precision grinding advanced manufacturing technology drawbacks, a fabrication of highly shape accuracy and surface quality and surface modification assisted processing at room temperature. The RB-SiC ceramics are modified by plasma torches to produce compounds with lower hardness values, an exceptional surface quality (Sa surface roughness of [0.481, 0.959]), and has excellent thermal and chemical stability after surface modification process via 100 °C plasma torch at room temperature environment, which makes it an ideal suitable for the deep space exploration conditions such as space optical materials. In addition, oxygen(O2) plasma surface modification and finite element simulation force-heat conduction of RB-SiC ceramic hard-brittle materials surface grinding force were compared with advanced manufacturing experiments of the precision grinding, revealing the formation mechanism and influence mechanism of surface micro-morphology during micro-cutting of precision grinding finish surface. The advanced manufacturing precision grinding difficulties of RB-SiC ceramic oxygen plasma torch reducing subsurface damage and removing space optical hard-brittle materials via ultra-precision grinding process of resin-funded corundum grinding wheel were solved. Subsurface damage (SSD) was effectively inhibited and its formation mechanism model.

Bilayer period and ratio dependent structure and mechanical properties of TiN/MoN superlattices

Transition metal nitrides are widely used in the hard materials and protective coatings industry, but are limited by their low fracture toughness. Encouraged by previous studies on remarkable simultaneous improvements in strength and ductility through superlattice (SL) architectures, various TiN/MoN SL thin films were developed on MgO (100) substrates. By varying their bilayer periods (Λ) between 2 and 23 nm with bilayer ratios (Γ = ℓMoN:ℓTiN) of 0.5, 1, 2, and 2.7, their individual effects on structure and mechanical properties can be revealed. All SLs—independent of Λ, Γ, and nitrogen-to-metal (N/Me) ratio (within the analysed variations)—exhibit a rocksalt structure with high-order satellite peaks in X-ray diffraction. While the SLs with Γ = 2 have the lowest hardness (H)—presumably due to their overall lowest N/Me ratio—the SLs with Γ = 2.7 are the hardest with a neat superlattice effect. The SLs with Γ = 1 and 2.7 have a comparable superlattice effect on fracture toughness (KIC), peaking at Λ = 9.9 and 9.3 nm, respectively. Of all the SLs investigated, those with Γ = 1 provide the best blend of mechanical properties and dry sliding coefficient of friction (µ), such as H = 34.8±1.6 GPa, KIC = 4.1±0.2 MPa√m, and µ = 0.27 when Λ = 9.9 nm. Deepening current understanding of superlattice effects in general—particularly the influence of bilayer periods and ratios—in relation to the nitrogen supply and heterogeneous microstructures, our study accelerates the design of nanolayered coatings with desired structure-property combinations.

Effect of crystallographic orientation on the deformation and mechanical behavior of CoCrFeNi in Berkovich nanoindentation

The hardness and plastic deformation behavior of single-phase concentrated solid solution alloy CoCrFeNi were studied for selected crystallographic orientations (⟨001⟩, ⟨011⟩ and ⟨111⟩) using Berkovich nanoindentation. The integration of transmission electron microscopy (TEM) and molecular dynamics (MD) simulations was carried out to elucidate comprehensively the distinction in the deformation mechanisms, the evolution of dislocation structures, and the pile-up of differently oriented CoCrFeNi alloys subjected to indentation by a Berkovich indenter. In MDs, a Berkovich indenter, meticulously crafted to replicate its real geometry, was effectively employed in investigating the nanoindentation. The ⟨001⟩-oriented CoCrFeNi exhibited the highest hardness and the lowest magnitude of pop-in events, followed by the ⟨011⟩ and then the ⟨111⟩ orientations. The pile-up behavior was strongly dependent on the crystallographic orientation and occurred by three sequential processes. The deformation twinning was activated only in the ⟨001⟩ orientation and inclined toward the center direction of the indent due to the force inclining toward the radial direction of the indent. The clear manifestation of the evolution of dislocations in the three orientations during indentation was elucidated. More SFTs or Stair-rods were observed in the ⟨001⟩ orientation, attributable to the intensified reaction of Shockley partials stemming from its higher density of Shockley partials, followed by the ⟨011⟩ and then the ⟨111⟩ orientations. The anisotropic nanoindentation-hardness was correlated with the microstructures. The highest hardness and lowest magnitude of pop-in events of the ⟨001⟩ orientation could be ascribed to its intense dislocation interactions, high-density SFTs and the formation of twins. In the ⟨111⟩ orientation, the three-fold symmetry emission of prismatic dislocation loops along the three slip directions not parallel to the surface leaded to a weak interaction between dislocations, and then resulted in the lowest hardness. This research may be helpful to enhance our comprehension of the intricate mechanical behaviors exhibited by different oriented FCC high entropy alloys under Berkovich indentation.

Influence of various corn syrup types on the quality and sensory properties of gelatin-based jelly confectionery

Jelly candies are soft confectionery products primarily composed of sucrose, corn syrup and gelling agents. This study investigates the impact of six different corn syrup, all used at constant amount (46.22%), on the physicochemical (moisture content, pH, Colour), texture and sensory properties of gelatin-based jelly samples. The Moisture content, pH, colour, and texture properties of samples were analysed at 0th, 15th, 30th, 45th, and 60th day during storage. Before storage moisture content of the candiesranged from21.03 to 22.57% whereas after 60 days, it was found between 19.31 and 20.72%. Sample JF42 exhibited the least moisture rate loss. The type of corn syrup did not significantly affect the pH of the samples. Samples with higher fructose content in the corn syrup had the lowest hardness, whereas the sample with the highest maltose content exhibited the highest hardness. Changes in gumminess and chewiness paralleled variations in hardness results. Hardness and gumminess were found suitable to follow up gelatin-based samples storage using the zero-order kinetics modelling. Corn syrups with high fructose amounts intensified the redness, while those with high glucose levels led to yellowness in the candies. In sensory evaluation, products made with G40, G60, and M50 corn syrups received higher general Understanding how various types of corn syrup impact the candies quality helps producers optimize their formulation. This information enables producers to mitigate quality deterioration during storage, ensuring that their candies maintain at the desired level and appeal to consumers.

Microstructural evolution and mechanical behavior of pearlitic steel under multi-directional forging

The mechanical behavior and the microstructural evolution of a pearlitic SAE 1080 steel were analyzed along 12 Multi-Directional Forging (MDF) cycles at room temperature and strain amplitude Δε ≈ 0.30 (MDF0.30). The resulting cumulative strain flow curve is typical of metals undergoing extensive dynamic recovery, displaying appreciable work hardening up to a strain εt ≈ 0.9, followed by a very low work hardening, where flow stress rises from ≈1400 MPa to ≈1510 MPa. Similarly, the microhardness raises up to a total cumulative strain εt ≈ 1.8 and seems to stabilize for further straining, reaching ∼3626 MPa after εt ≈ 10.8. Conversely, yield strength initially rises and then falls remarkably after εt > 5.4. This behavior is related with directional cross effects that favor dynamic recovery as the total applied strain increases. These results differ remarkably from those connected to a monotonic deformation process such as axisymmetric drawing. In addition, directional cross effects decrease the material yield stress as the total applied strain increases. Microstructural results revealed that MDF0.30 leads to increasing shearing, bending and fragmentation of the cementite lamellae into particles <50 nm in diameter dispersed in the ferritic matrix as the total imposed strain rises. As a consequence, only limited alignment and changes in the cementite interlamellar spacing are observed, up to a total applied strain ≈10.8. It is considered that the work hardening of pearlitic steel deformed through MDF0.30 is dominated by the dynamic recovery of the interlamellar ferrite and a limited contribution from the cementite. Such results have never been reported in the literature and are of practical importance, since extensive cold working of eutectoid steel through MDF can be performed with standard presses and large specimens.

Camembert-Type Cheese with Sweet Buttermilk: The Determination of Quality Properties and Microstructure.

Camembert is a type of surface-mold-ripened soft cheese traditionally produced from cow's milk. Buttermilk, a by-product of butter production with beneficial nutritional and technological properties, is increasingly being used in various applications, including cheesemaking. Therefore, this study aimed to use sweet buttermilk (BM) in combination with milk at concentrations of 10% (w/w) (BM10) and 20% (w/w) (BM20) for the production of Camembert-type cheese. A control cheese made entirely from milk was also produced. The cheese samples underwent a 28-day ripening process during which their composition, acidity, water activity, color, and sensory properties were examined at 1-week intervals. The microstructure of the matured Camembert-type cheese samples was analyzed using scanning electron microscopy (SEM), and their texture was evaluated. The production yield of BM20 cheese (18.03 ± 0.29 kg/100 kg) was lower (p < 0.05) than that of the control (19.92 ± 0.23 kg/100 kg), with BM10 showing the distinctly lowest yield (14.74 ± 0.35 kg/100 kg). The total solid and fat content of BM Camembert-type cheese samples was lower than the control. However, the total protein content in cheese BM20 at the end of the ripening period was the same as that of the control. The changes in acidity in all samples were typical for Camembert cheese, and water activity was high (above 0.92). The sensory properties of all samples were characteristic of the cheese type, while the color of BM cheese samples differed from the control. The microstructure of BM10 and BM20 cheese variants was similar, namely homogenous and less porous compared to the control. In terms of texture, the BM samples had significantly lower hardness, adhesiveness, and gumminess. This study indicates that sweet BM, particularly at a concentration of 20%, may be effectively used in the production of Camembert-type cheese.

Combining Spark Plasma Sintering with laser cladding: A new strategy for fabricating microstructure of defect-free and highly wear-resistant AlCoCrFeNi high-entropy alloy

This study investigates the advantages of combining Spark Plasma Sintering (SPS) with Laser Cladding (LC) technology in the production of AlCoCrFeNi high-entropy alloy (HEA). By comprehensively applying SPS and LC composite processing techniques, we achieve rapid preparation of high-performance AlCoCrFeNi HEA. SPS technology enables rapid sintering under high-temperature conditions, while LC technology allows precise control of microstructure generation on the workpiece surface. Experimental results show that AlCoCrFeNi HEA prepared by single SPS technology exhibits a body-centered cubic (BCC) solid solution structure, while AlCoCrFeNi HEA processed with a combination of SPS and LC techniques demonstrates a complex microstructure consisting of equiaxed BCC phase, uniformly distributed granular face-centered cubic (FCC) solid solution, and α-Al2O3 ceramic phase. Composite processing also eliminates voids and pores caused by single SPS processing, resulting in AlCoCrFeNi HEA with low porosity. Furthermore, the maximum hardness of AlCoCrFeNi HEA produced by composite processing technology is approximately 644.1HV, significantly higher than that of AlCoCrFeNi HEA processed solely by SPS (approximately 328.7HV). Wear test results show that AlCoCrFeNi HEA processed by composite machining exhibits significant advantages in wear resistance, with the width and depth of wear tracks significantly reduced compared to AlCoCrFeNi HEA processed solely by SPS technology, with a 33.17% higher wear rate. In conclusion, composite processing using SPS combined with LC technology enables rapid preparation of AlCoCrFeNi HEA with low porosity, high hardness, and high wear resistance.

Experimental Study on the Mechanical Properties of Steel Fiber Ferronickel Slag Powder Concrete

The use of ferronickel slag powder (FNSP) as a cementitious additional material has been supported by numerous reports. FNSP concrete has the same shortcomings as ordinary concrete, including low hardness. In this study, in order to make FNSP concrete more durable, end-hooked type steel fibers were incorporated. To understand how various elements affect the mechanical properties of steel fibers, an experiment was carried out on the mechanical properties of steel FNSP concrete (SFNSPC). FNSP’s principal ingredients, with a particle size distribution ranging from 0.5 to 100 μm and a sheet-like powder shape, are CaO, SiO2, Al2O3, MgO, and others, according to tests conducted on the material’s microstructure and composition. Then, eighteen mix proportions were developed, comprising six distinct FNSP replacement rate types and three distinct steel fiber content types. Crucial metrics were evaluated and analyzed, including the relationship among the toughness, tensile strength, and compressive strength as well as slump, splitting tensile strength, compressive strength, and uniaxial compressive stress–strain curve of SFNSPC. The results showed that the slump of SFNSPC under different FNSP replacement rates decreased with increasing steel fiber volume. Steel fibers have a small but positive effect on SFNSPC’s compressive strength; nonetheless, as FNSP replacement rates increased, SFNSPC’s slump gradually decreased, though not by much. These results show that FNSP is a viable alternative cementitious material in terms of strength. Specifically, the splitting tensile strength of SFNSPC improves with an increase in steel fiber content, and the pace at which SFNSPC strength drops with an increase in the FNSP replacement rate. With varying mix proportions, the stress–strain curve trend of SFNSPC remains mostly constant, and steel fibers improve the compressive toughness of SFNSPC. After adding 0.5% and 1.0% steel fibers, the toughness index of concrete with different FNSP replacement rates increased by 8–30% and 12–43%, respectively.

Rheological, textural, and pasting properties of A- and B-type wheat starches in relation to their molecular structures

A- and B-type wheat starches have significant differences in rheological, textural, and pasting properties; however, the structure-property relationship is not fully revealed. Herein, the physicochemical characteristics and molecular structures of A- and B-type starches isolated from three wheat varieties with different apparent amylose contents (2.41%–27.93%) were investigated. A-type starches exhibited higher pasting viscosities, relative crystallinity, onset gelatinization temperatures, and enthalpies, while B-type starches had wide gelatinization temperature ranges. B-type starches had lower resistant starch contents than their A-type counterparts, but B-type starches formed more stable gels and had a lower tendency to retrograde, resulting in lower hardness, storage (G′) and loss (G′′) moduli but higher tan δ values. A-type starches had lower contents of short amylose (100 ≤ X < 1000) and amylopectin chains (DP 6–12) than B-type. These findings elucidated the differences in molecular structures between A- and B-type starches, which can contribute to their effective application.

Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes

This study was aimed to determine the effects of various fruit juices used as impregnation solutions on the physicochemical, textural and sensory properties of dried chicken meat cubes. The pH, color parameters, total phenolic, antioxidant activity, water holding capacity, textural (TPA) and sensorial properties of the cubes were tested. Impregnation solutions used in the treatment groups were prepared with pomegranate, black grape and black mulberry juices, and salt solution (control). Impregnation was performed in two replicates and two samples were analyzed per replicate. The cubes were immersed in the solutions and the 10 min vacuum (250 mbar absolute pressure) − 10 min atmospheric pressure cycle was repeated at 4 °C for 2 h. pH values decreased (P < 0.01) by impregnation with various anthocyanin-rich fruit juices. Total phenolic and antioxidant activity were the highest (P < 0.01) in samples impregnated with pomegranate juice and were 720.71 mg GAE/kg and 840.22 mg TE/kg, respectively. The use of anthocyanin-rich fruit juices as impregnation solution decreased a* and b* values of samples (P < 0.01; P < 0.05, respectively). The TPA results indicated that impregnation with pomegranate, black grape and black mulberry juices induced lower (P < 0.01) hardness and higher (P < 0.05) adhesiveness values compared to the control. Consequently, the impregnation with anthocyanin-rich fruit juices such as pomegranate, black grape and black mulberry has the potential to improve the quality properties of dried chicken cubes.

Sulfate sensitivity of early life stages of freshwater mussels Unio crassus and Margaritifera margaritifera

Sulfate is increasingly found in elevated concentrations in freshwater ecosystems due to anthropogenic activities. Chronic exposure to sulfate has been reported to cause sublethal effects on freshwater invertebrates. Previous sulfate toxicity tests have mostly been conducted in hard or moderately hard waters, and research on species inhabiting soft water is needed, given that freshwater organisms face heightened sensitivity to toxicants in water of lower hardness. In the present study, we examined sulfate sensitivity of two endangered freshwater mussel species, Unio crassus, and Margaritifera margaritifera. Glochidia and juveniles of both species were subjected to acute and/or chronic sulfate exposures in soft water to compare sulfate sensitivity across age groups, and effective concentrations (EC)/lethal concentrations (LC) values were estimated. Mussels were individually exposed to allow relatively larger numbers of replicates per treatment. Chronic sulfate exposure significantly reduced growth, foot movement, and relative water content (RWC) in juvenile mussels of M. margaritifera. Mussels at younger stages were not necessarily more sensitive to sulfate. In the acute tests, LC50 of glochidia of M. margaritifera and U. crassus was 1301 and 857 mg/L, respectively. Chronic LC10 was 843 mg/L for 3-week-old U. crassus juveniles, 1051 mg/L for 7-week-old M. margaritifera juveniles, and 683 mg/L for 2-year-old M. margaritifera juveniles. True chronic Lowest Effective Concentration for 7-week-old M. margaritifera may be within the 95% interval of EC10 based on RWC (EC10 = 446 mg/L, 95%CI = 265–626 mg/L). Our study contributed to the understanding of sulfate toxicity to endangered freshwater mussel species in soft water.

A novel slurry for atomic-scale polishing of KDP crystals

Abstract Atomic-scale surfaces and structures have been playing a significant role in the next generation of devices and products. Potassium dihydrogen phosphate (KDP) crystals are crucial in energy sectors but challenging for ultra-precision processing due to deliquescence, brittleness, and low hardness. This paper introduces a novel chemo-mechanical slurry designed for achieving atomic-scale polishing of KDP crystals. The slurry employs a combination of polyethylene glycol (PEG) and anhydrous ethanol (AE) to counter deliquescence. In addition, graphite oxide (GO) with KOH is incorporated to prevent the embedding of SiO2 abrasives and the dissolution of KDP in deionized water (DW). The mechanism underlying the formation of an ultra-smooth surface is elucidated based on the analysis of the X-ray photoelectron spectroscopy (XPS) and scanning electron microscopy (SEM) test. Response surface method (RSM) is used to optimize the slurry parameters and finally obtaining an atomic-scale surface with Sa 0.3 nm.

Investigation on structural feature and bonding performance of Hastelloy foil/steel explosive welding composites under different explosive loads

Hastelloy foil/steel composite is of most interest in many industrial fields, as it has competitive advantages of excellent corrosion resistance and low cost. Due to the low thermal conductivity and thermal hardening property, traditional fusion-based connection methods fail to provide high-quality Hastelloy/steel composites. Here an improved explosive welding was introduced to prepare this composite, and the effect of the explosive amount was carefully investigated. The characterizations (including optical microscopy (OM), electron backscatter diffraction (EBSD), bending, nanoindentation, and electrochemical corrosion) were conducted to understand the bonding properties, and Smoothed Particle Hydrodynamics (SPH) simulation was used to investigate transient interface behavior. It was found that the self-developed explosive welding was a suitable method to produce superior Hastelloy/steel composites. Under reasonable welding parameters, both the surfaces of Hastelloy and Hastelloy/steel interface exhibited ideal welding patterns without defects, and the composite remained intact under 90° bending loading. The explosive load is a crucial factor determining bonding properties, and the undesirable features like wrinkles and melting area were found to be positively correlated with the explosive load, which reduced the corrosion resistance. This comprehensive research enabled to provide a new perspective for Hastelloy/steel preparation and improve the understanding of explosive welding process behavior.

Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures

The study aimed to create a fish-derived protein gel with inulin/konjac glucomannan (KGM) mixture for dysphagia. The inulin/KGM complex improved the swallowing properties of myofibrillar protein (MP) emulsion gel. Interactions, physicochemical, and flavor properties were analyzed. Inulin/KGM mixture inhibited hydrophobic groups exposure, and maintained MP structure during thermal induction. Inulin/KGM-protein gels exhibited shear-thinning behavior, low deformation resistance and hardness. IDDSI test also indicated inulin/KGM gels is suitable for dysphagia. Inulin/KGM mixture improved flavor by increasing ethanol and 2-octen-ol while decreasing ichthyological substances such as hexanal and nonanal, enhancing the sensory experience of patients with dysphagia. An 8% inulin/KGM mixture effectively modulated mechanical, swallowing, and sensory properties of MP emulsion gels, offering insights for future marine-derived dysphagia foods development.