The influence of B4C and MgB2 additions on the behavior of MgO-C bricks

Carbon-containing refractory materials have received great attention over the last years due to their importance in the steelmaking process. The oxidation of carbon present in refractory materials at temperatures above 500 degrees C is usually accompanied by the decrease of their mechanical strength and chemical resistance. Aiming to improve the oxidation resistance of carbon-oxide refractories, the use of materials known as antioxidants has been extensively studied. In this work we evaluated the performance of MgB2 and B4C antioxidants when incorporated into MgO-C bricks. We observed that the co-addition of metallic antioxidants and B4C or MgB2 leads to refractory bricks with enhanced hot modulus of rupture and resistance against oxidation and slag corrosion. However, the excessive addition of these antioxidants could impair the performance of the obtained bricks. Thus, when determining the optimum concentration of MgB2 and B4C to be added into MgO-C refractories, one must take into consideration this behavior. (c) 2012 Elsevier Ltd and Techna Group S.r.l. All rights reserved.

The influence of "C-factor" and light activation technique on polymerization contraction forces of resin composite

Objectives: This study evaluated the influence of the cavity configuration factor ("C-Factor") and light activation technique on polymerization contraction forces of a Bis-GMA-based composite resin (Charisma, Heraeus Kulzer). Material and Methods: Three different pairs of steel moving bases were connected to a universal testing machine (Emic DL 500): groups A and B - 2x2 mm (CF=0.33), groups C and D - 3x2 mm (CF=0.66), groups E and F - 6x2 mm (CF=1.5). After adjustment of the height between the pair of bases so that the resin had a volume of 12 mm(3) in all groups, the material was inserted and polymerized by two different methods: pulse delay (100 mW/cm(2) for 5 s, 40 s interval, 600 mW/cm(2) for 20 s) and continuous pulse (600 mW/cm(2) for 20 s). Each configuration was light cured with both techniques. Tensions generated during polymerization were recorded by 120 s. The values were expressed in curves (Force(N) x Time(s)) and averages compared by statistical analysis (ANOVA and Tukey's test, p<0.05). Results: For the 2x2 and 3x2 bases, with a reduced C-Factor, significant differences were found between the light curing methods. For 6x2 base, with high C-Factor, the light curing method did not influence the contraction forces of the composite resin. Conclusions: Pulse delay technique can determine less stress on tooth/restoration interface of adhesive restorations only when a reduced C-Factor is present.

Measurements of D-0 and D* production in p plus p collisions at root s=200 GeV

We report measurements of charmed-hadron (D-0, D*) production cross sections at midrapidity in p + p collisions at a center-of-mass energy of 200 GeV by the STAR experiment. Charmed hadrons were reconstructed via the hadronic decays D-0 -> K- pi(+), D*(+) -> D-0 pi(+) -> K-pi(+)pi(+) and their charge conjugates, covering the p(T) range of 0.6-2.0 and 2.0-6.0 GeV/c for D-0 and D*(+), respectively. From this analysis, the charm-pair production cross section at midrapidity is d sigma/dy vertical bar(c (c) over bar)(y-0) = 170+/-45(stat)(-59)(+38()sys) mu b. The extracted charm-pair cross section is compared to perturbative QCD calculations. The transverse momentum differential cross section is found to be consistent with the upper bound of a fixed-order next-to-leading logarithm calculation.

Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef

This study correlated the composition of the spoilage bacterial flora with the main gaseous and volatile organic compounds (VOCs) found in the package headspace of spoiled, chilled, vacuum-packed meat. Fifteen chilled, vacuum-packed beef samples, suffering from blown pack spoilage, were studied using 16S rRNA clone sequencing. More than 50% of the bacteria were identified as lactic acid bacteria (LAB), followed by clostridia and enterobacteria. Fifty-one volatile compounds were detected in the spoiled samples. Although the major spoilage compounds were identified as alcohols and aldehydes, CO2 was identified as the major gas in the spoiled samples by headspace technique. Different species of bacteria contribute to different volatile compounds during meat spoilage. LAB played an important role in blown pack deterioration of the Brazilian beef studied.