A simple and industrially scalable method for making a PANI-modified cellulose touch sensor.

In this work we present a simple, inexpensive, and easily scalable industrial paper process to prepare sheets of conductive cellulose fibers coated with polyanilines. First, bare fibers were coated by in situ oxidative polymerization of polyaniline then, the resulting composite fibers were used to fabricate electroactive sheets. The resistivity of the sheets is 14 ± 1 Ω sq-1, a value around 1000 times lower than those reported in literature. The superior electronic proprieties of the sheets were demonstrated by assembling a capacitive touch sensor device with optimized geometry. The touch sensor shows an increase of 3-4 % of the starting electric capacity after compression and a fast response time of 52 ms. To our knowledge this is the first time that a device is prepared in this way and therefore, the herein presented results can bring an significant improvement in the development of low-cost, green and high-tech electronic devices.

PPARs in Neurodegenerative and Neuroinflammatory Pathways.

BACKGROUND: PPARs are lipid sensors activated by dietary lipids or their metabolites, mainly fatty acids and eicosanoids, that play critical roles in CNS biology, since brain has a very high lipid content and has the higher energetic metabolism in the body. METHODS: In neurodegenerative diseases in addition to metabolic impairment, also neuroinflammation is observed and PPARs are also closely linked to inflammatory processes. Several studies have revealed a complicated relationship between the innate immune response and tissue metabolism. RESULTS: In the brain, during pathological conditions, an alteration in metabolic status occurs, particularly involving glucose utilization and production, a condition which is generally related to metabolic changes. CONCLUSION: Taking into account the high expression of PPARs in the brain, this review will focus on the role of these transcription factors in CNS diseases.

Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey.

The effect of inoculation with selected Saccharomyces cerevisiae strains was studied on fermentation and flavor compounds of wines made from Vitis vinifera L. cv. Emir grown in Central Anatolia, Turkey. Flavor compounds were analysed and identified by GC-FID and GC-MS, respectively. The total concentrations of flavor compounds did not increase with the addition of indigenous and commercial wine yeasts, but differences were noted in individual volatile compounds. Cluster and factor analyses of flavor compounds also showed that wines produced were different depending on the wine strain used. Wines were completely fermented to less than 1.4 g/l residual sugar. Yeasts other than S. cerevisiae survived longer than previously reported. Inoculation with selected strains increased the ethanol level.

Effect of bottle colour and storage conditions on browning of orange wine.

We investigated the effect of bottle colour, storage temperature and storage time on the browning of orange wine. Kozan orange variety was used for the production of wine. The fermentation was performed spontaneously at 20 degrees C. The wine was bottled in three differently coloured bottles: clear white, green and brown. Then each was divided into two parts: one part was stored at 13-14 degrees C in the cellar and the other at 23-26 degrees C in the laboratory for 150 days. During the storage, browning index and ascorbic acid content of the wines were measured at day 0, 75 and 150. The results showed that the use of brown bottles and the short-time storage reduced the browning in orange wines, however, storage at two different temperatures did not significantly affect the browning index.