Microstructure, Mechanical and Corrosion Properties of Copper-Nickel 90/10 Alloy Produced by CMT-WAAM Method

In the case of copper and its alloys, Wire Arc Additive Manufacturing (WAAM) 3D printing technology is mainly used to produce elements for the maritime industry and research has focused on the use of Cu-Al alloys. There is little information devoted to the use of Cu-Ni alloys in this technology, which are also widely used in the maritime industry. In this work, tests were carried out on the microstructure, mechanical properties, and corrosion properties in a 1M NaCl solution of Cu-Ni 90/10 alloy 3D walls printed using the WAAM method. The obtained objects are characterized by a microstructure with elongated column grains and particles of the Ni-Ti phase, hardness in the range of 138-160 HV10, ultimate tensile strength of 495-520 MPa, yield strength of 342-358 MPa, elongation of 16.6-17.9%, and a low average corrosion rate of 7.4 × 10-5 mm/year. The work shows that it is possible to obtain higher mechanical properties of Cu-Ni 90/10 alloy 3D objects produced using the WAAM method compared to cast materials, which opens up the possibility of using this alloy to produce objects with more complex shapes and for use in corrosive working conditions.

The effects of age, size, and cage complexity on the behaviour of farmed female chinchillas (Chinchilla lanigera)

Even though chinchillas have been farmed for a century, there are not many studies concerning their behaviour in captivity or their optimal housing conditions, both of which are important factors in the assessment of their welfare. This study aimed to evaluate the effect of different cage types on chinchillas' behaviour and their reactions towards humans. Female chinchillas (n = 12) were kept in three types of cages: standard with a wire floor (S); standard with a deep litter floor of shavings (SR); and enlarged with a deep litter floor of shavings (LR). Animals spent 11 weeks in each type of cage. The chinchillas' reactions toward humans were observed via intruder test. Ethograms were prepared based on round-the-clock video recordings. The activity of the chinchillas was compared, taking into account the different cage types and the animals' varying responses to the hand test. The generalized ordered logistic regression model was used to ascertain whether cage type has an effect on a chinchilla's behaviour towards humans. To compare the time distribution of various activity between chinchillas, the non-parametric Scheirer-Ray-Hare test was used. Animals kept in LR cages presented significantly less timid reactions in comparison to those kept in S and SR cages. The chinchillas spent most of their time resting (68% of the day), in locomotion (23%), and eating or drinking (8%); they spent only 1% on grooming behaviour. Cage enrichment generally reduced the fear of humans. However, the average chinchilla response to the hand test was classified in each type of cage as "cautious". Analyses of the ethograms indicated that the chinchillas were active mostly during the dark stage of the day. In conclusion, the larger cage size and its enrichment (particularly litter) reduced the fearfulness and passivity of the animals, which could be evidence of better welfare conditions.

Sequential Changes in Antioxidant Potential of Oakleaf Lettuce Seedlings Caused by Nano-TiO2 Treatment

Nowadays, there is an increasing interest in nanoparticle (NP) technology used in household and industrial products. It could cause an accumulation and dispersion of NPs in the environment, with possible harmful effects on living organisms. Nanoparticles significantly affect plants and alter their physiology and biochemical pathways, and nanotechnology can be used to improve plant characteristics that are desirable by humans. Therefore, more extensive studies of NP interactions with plants are still needed. The aim of this report is to investigate the effect of TiO2 nanoparticles (TiO2-NPs) on the enzymatic and non-enzymatic antioxidants, fresh and dry weights, and malondialdehyde contents in oakleaf lettuce seedlings. Plants were foliar treated with a 0.75% suspension of TiO2-NPs, while control plants were sprayed with deionized water. Leaves were sampled 4, 7, 9, 11, and 13 days after the treatment. The effects of TiO2-NPs were time-dependent, but the most spectacular changes were observed 4 days after the treatment. Exposure of the plants to TiO2-NPs significantly increased the contents of glutathione at all sampling points, total phenolics at days 4 and 13, and L-ascorbic acid at 4, 7, and 11 days after the treatment. Elevated levels of ascorbate peroxidase and guaiacol peroxidase activities were recorded at days 4 and 13, respectively. Total antioxidant capacity increased initially in treated seedlings, when compared with the control, and then decreased. On day 7, higher fresh and dry weights, as well as malondialdehyde contents in TiO2-NPs treated plants were observed, compared with the control. The study demonstrated that the activation of some antioxidant system components due to TiO2-NPs treatment was connected with the induction of mild oxidative stress, with no external symptoms of NP toxicity in oakleaf lettuce.

Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G' and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.