The PEIs were characterized by FTIR, (1)H-NMR, differential scanning calorimetry, thermogravimetric analysis, and UV-vis were performed on inherent viscosity, solubility, and tensile tests. The effects of fluorenyl cardo groups and ether linkages on the solubility, tensile properties, thermal stability, and optical properties were investigated in detail.
It was found that the PEIs had good solubility in common organic solvents and good optical transparency in visible SCH727965 mw light region. In addition, the PEI films exhibited excellent tensile and thermal properties. (C) 2009 Wiley Periodicals, Inc. J Appl Polym Sci 114: 3987-3993, 2009″
“Ten male subjects affected by sickle cell anemia (SCA) were studied to evaluate the long-term effects of therapies on their fertility. Their ages ranged from 18 to 34 years (median: 32 years). Four subjects were treated by hydroxyurea (HU) and 6 by hematopoietic stem cell transplantation (HSCT). The median follow-up LOXO-101 in vivo after HU initiation and HSCT was 10.5 years (range: 8-15 years) and 15.5 years (range: 8-21 years), respectively. Three of the 6 in the HSCT group and two of the 4 in the HU group were azoospermic. One HSCT subject
had normal semen and hormone variables, showing that normal fertility can occasionally be expected after transplantation in SCA. The remaining 4 patients (2 HSCT and 2 HU) were oligozoospermic. With regard to HU, semen impairment appears to be related to Z-IETD-FMK concentration the duration of treatment. To draw general conclusions, further research with a large number of patients treated since childhood with HU or HSCT is warranted.”
“Response surface methodology (RSM) was used to determine the optimal roasting temperature and roasting time of coffee beans used for preparing brews with high antioxidant activity and sensory quality. Green coffee beans (Coffea arabica L. cv. Colombia
Organic Tamata) were roasted at temperatures ranging from 140 to 220 degrees C for 2-10 min and were then brewed with dripping hot water. The effects of the roasting conditions on the browning index, antioxidant activity, color, aroma, taste, and overall acceptability of the coffee brewed from the bean were investigated using a second-order central composite design. The quality indicators except the taste were significantly affected by roasting temperature and time, tending to increase and then decrease with increasing roasting temperature and time. Superimposed contour plots indicated that the optimal roasting temperature was 182 degrees C and optimal roasting time was 7 min.”
“In this paper, homogenization theory based on a multiple scale perturbation of the charge-transport equation is used to derive a mathematical framework for modeling the cumulative effect of Te inclusions in radiation detectors based on semi-insulating cadmium zinc telluride (CdZnTe).