Growth and magnetic properties of ferromagnetic Co nanorods filled inside carbon nanotubes towards nanoscale spintronics

We synthesize Co nanorod filled inside multi-walled CNTs (MWCNTs) by microwave plasma enhanced chemical vapor deposition (MPECVD) and utilize off-axis electron holography to observe the remanent states of the filled metal nanorod inside MWCNTs at room. The MWCNTs grew up to 100-110 nm in diameter and 1.5-1.7 μm in length. The typical bright-field transmission electron microscope (TEM) images revealed both Co/Pd multisegment nanorod and Co nanorod filled inside MWCNTs on the same substrate. We have also performed energy-dispersive X-ray spectrometer (EDS) measurements to characterize the composition of metal filled inside MWCNTs. Based on high-resolution TEM measurements, we observed the face-centered-cubic (fcc) Co filled inside MWCNT. The component of magnetic induction was then measured to be 1.2±0.1 T, which is lower than the expected saturation magnetization of fcc Co of 1.7 T. The partial oxidation of the ferromagnetic metal during the process and the magnetization direction may play an important role in the determination of the quality of the remanent states. © 2008 IEEE.

Effect of gibbing on protein hydrolysis during the ripening of salted herring at 4°C in polypropylene barrels

Effect of gibbing process on the protein hydrolysis in terms of free alpha amino nitrogen (FAN) content during the ripening of barrel salted herring at low temperature (4°C) was investigated. For this purpose North Sea herring (Clupea harengus) from north-east British coast was salted in polypropylene barrels and allowed to ripen at 4°C. This process of barrel salting was carried out for whole fish in one batch and gibbed fish in another batch. The investigation was performed by using new salt and used salt in separate barrels for each batch of experimental fish. Results of the present study show that protein hydrolysis was significantly higher in the ripened salt-herring produced from whole fish which was found to have more characteristic sensory properties than those produced from gibbed fish. Similar result (proteolysis) was obtained when the investigation was repeated for the spent herring although the spent herring fails to produce a ripened product with the desired characteristic sensory attributes, compared to those of pre-spawning herring.

Baroclinic waves in an air-filled thermally driven rotating annulus.

In this study an experimental investigation of baroclinic waves in air in a differentially heated rotating annulus is presented. Air has a Prandtl number of 0.707, which falls within a previously unexplored region of parameter space for baroclinic instability. The flow regimes encountered include steady waves, periodic amplitude vacillations, modulated amplitude vacillations, and either monochromatic or mixed wave number weak waves, the latter being characterized by having amplitudes less than 5% of the applied temperature contrast. The distribution of these flow regimes in parameter space are presented in a regime diagram. It was found that the progression of transitions between different regimes is, as predicted by recent numerical modeling results, in the opposite sense to that usually found in experiments with high Prandtl number liquids. No hysteresis in the flow type, with respect to variations in the rotation rate, was found in this investigation.