Optical and Electrical Characterization of Visible Parylene Films.

Poly-dichloro-para-xylylene (parylene-C) film is formed through a chemical vapor deposition process, where monomeric gases are polymerized on the target surface at room temperature and are used as transparent insulating coating films. The thin parylene-C films exhibit uniform conformal layers even when deposited on substrates or surfaces with fine cracks, structures, and bumps. However, the film is highly transparent in the visible range (transmittance > 90%); thus, it is difficult to visually identify, inspect the coating process and check for any defects when used as an insulation film.

The Effect of Reactive Sputtering on the Microstructure of Parylene-C.

Sputtering technique involves the use of plasma that locally heats surfaces of substrates during the deposition of atoms or molecules. This modifies the microstructure by increasing crystallinity and the adhesive properties of the substrate. In this study, the effect of sputtering on the microstructure of parylene-C was investigated in an aluminum nitride (AlN)-rich plasma environment.

Value addition and influence of succinylation levels on the quality of wild yam () starch.

Background: Recent increase in demand for starch in food applications has called for research into other new sources. Dioscorea villosa is an underutilized wild yam starch source and its starch was isolated and succinylated at 0, 3, 6, 9 and 12% (0-12% succinic anhydride: 88-100% starch) using standard procedures. The degree of substitution, chemical composition, functional properties, anti-nutritional factors, pasting properties, atomic spectra and α-amylase and α-glucosidase activities of the samples were determined using standard methods.

Optimization of oil extraction from giant bushel gourd seeds using response surface methodology.

Gourd seeds have been identified as a source of edible oil, but there is sparse literature on the effect of processing factors on the characteristics of oil extracted from any Lagenaria spp. Optimization of oil extraction with the aid of expeller was achieved by applying response surface methodology. The variables were roasting temperature (87.

Effect of freeze-thaw cycles on the nutritional quality of some selected Nigerian soups.

Freezing and thawing are heat transfer processes, involving chemical changes which may greatly affect product quality. Due to sparse literature on freeze-thawed cycles and its effects on soups quality, the effect of freeze-thaw cycles on the nutritional quality of selected Nigerian soups has to be investigated. Soups (Ila, Ewedu, Ogbono, and Kuka) were prepared using standard recipes.