Rheological study indicated
that wcoincorporation of nano-SiO2 and nano-CaCO3 favored the uniform dispersion of nanoparticles in the PP matrix. Differential scanning calorimeter (DSC) and polarizing optical microscopy (POM) studies revealed that the coincorporation of SiO2 and CaCO3 nanoparticles could effectively improve PP crystallizability, which gave rise to a lower supercooling temperature (Delta T), a shorter crystallization half-life (t(1/2)) and a smaller spherulite size in comparison with those nanocomposites incorporating only one type of CaCO3 or SiO2 nanoparticles. The mechanical analysis results also showed that addition of two types of nanoparticles into PP matrix gave rise to enhanced performance than the nanocomposites click here containing CaCO3 or SiO2 individually. (C) 2011 Wiley Periodicals, Inc. J Appl Polym Sci 121:3007-3013, 2011″
“Background: The effect of cocoa products on lipid changes is controversial.
Objectives: We aimed to identify and quantify the effect of cocoa on total cholesterol, LDL cholesterol, and HDL cholesterol.
Design: A comprehensive literature search was conducted for relevant trials of cocoa on lipid profile. Weighted mean differences were calculated for net changes in lipid concentrations by using fixed-effects or random-effects models. Previously defined subgroup analyses were performed to identify the source of heterogeneity.
Results:
Eight trials (involving 215 participants) were included and evaluated. Because there was only one relatively longer-term selleck kinase inhibitor study, we focused on the short-term data to evaluate the effects of cocoa on plasma
lipid. Cocoa consumption significantly lowered LDL cholesterol by 5.87 mg/dL (95% CI: -11.13, -0.61; P < 0.05) and marginally lowered total cholesterol by 5.82 mg/dL (95% CI: -12.39, 0.76; BYL719 purchase P = 0.08). However, no significant change was seen in LDL cholesterol in high-quality studies (3 studies included; -4.98 mg/dL; 95% CI: -13.18, 3.21; P = 0.23). Subgroup analyses suggested a cholesterol-lowering effect only in those subjects who consumed a low dose of cocoa and with cardiovascular disease risks. There was no evidence of a dose-effect relation, of any effect in healthy subjects, or of any change in HDL cholesterol.
Conclusions: Short-term cocoa consumption significantly reduced blood cholesterol, but the changes were dependent on the dose of cocoa consumption and the healthy status of participants. There was no dose response and no effect in healthy participants. Future high-quality studies are needed to determine the efficiency of moderate cocoa consumption on lipid profile in long-term intervention and in subjects with other cardiometabolic risk factors. Am J Clin Nutr 2010;92:218-25.”
“Electronic structures and optical properties of hexagonal boron nitride (h-BN) under hydrostatic pressure are studied using density functional theory calculations.