Bearing steels suffer from degradation of mechanical properties when atomic hydrogen diffuses into the steel from the contact surface. In rolling contact fatigue tests this can lead to a significant reduction in fatigue life of the specimens as the amount of hydrogen diffused into the steel increases. To mitigate this challenge, synthetic oils of different chemistry have been studied so as to identify their efficiency and mechanism of retarding or preventing hydrogen permeation. Thrust bearing type tests were conducted with three synthetic base oils. The effect of base oil chemistry on hydrogen generation and permeation in bearing steel was explored by relating the concentration of hydrogen species in specimens with changes in the surface and subsurface of the wear track and the condition of the oil.
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http://dx.doi.org/10.1039/d0ra00294a | DOI Listing |
Food Res Int
January 2025
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China. Electronic address:
Essential fatty acids (EFAs) in edible oils are crucial for human nutrition. However, their high unsaturation renders edible oils susceptible to oxidation during storage and processing. The addition of lipophilic antioxidants is an effective strategy to inhibit oxidation and safeguard the nutritional integrity of edible oils.
View Article and Find Full Text PDFNutrients
December 2024
Endocrinologia e Diabetologia, Fondazione Policlinico Universitario Agostino Gemelli IRCCS, 00136 Rome, Italy.
Omega-3 fatty acids reduce triglycerides and have several positive effects on different organs and systems. They are also found in the plasma membrane in variable amounts in relation to genetics and diet. However, it is still unclear whether omega-3 supplementation can reduce the occurrence of major cardiovascular events (MACEs).
View Article and Find Full Text PDFInsects
November 2024
Łukasiewicz Research Network-Lodz Institute of Technology, Skłodowskiej-Curie 19/27 St., 90-570 Łódź, Poland.
Background: Ticks (Acari: Ixodida) pose a serious medical and veterinary threat as vectors of tick-borne pathogens. The wide variety of tick repellents available on the market primarily consist of synthetic preparations that may disrupt the ecological balance and accumulate in the environment, leading to harmful effects on humans and animals. The aim of the study was to develop an ecological preparation based on natural raw materials (biopolymers) with the addition of a mixture of essential oils that act as tick repellents.
View Article and Find Full Text PDFFoods
December 2024
Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India.
Cereal grains are frequently attacked by microorganisms and insects during storage and processing, which negatively affects their quality, safety, and market value. Therefore, protecting stored grains from microbial contamination is crucial for food industries, farmers, public health associations, and environmental agencies. Due to the negative impact of synthetic gray chemicals, antimicrobial plant-based essential oils (EOs) can serve as alternative, safer, environmentally friendly preservatives that can prolong the shelf life of cereals.
View Article and Find Full Text PDFAntibiotics (Basel)
December 2024
Institute of Soil Science and Plant Cultivation, State Research Institute, Czartoryskich 8 St., 24-100 Pulawy, Poland.
In the last few years, there has been growing interest in the harmful impact of synthetic additives, the increased consumer focus on nutrition, and their unwillingness to use antibiotics and preservatives. The food industry has been driven to seek natural alternatives to synthetic antioxidants and integrate them into the production processes. Moreover, the most significant risk factor for foodborne illness is the consumption of raw or undercooked meats and milk, which may be contaminated with spp.
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