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The thermo-mechanical behavior and texture evolution of two overaged Al 7056 alloy plates, in T761 and T721 tempers, are measured over a wide range of strain rates (10‒4 - 3 × 103 s‒1) and temperatures (22-300 °C) under uniaxial tension and compression along the thickness direction, i.e. normal to the plate surface. A detailed study of the initial microstructure reveals an increase in precipitate size and decrease in density of precipitates, as the alloy is aged from the T761 to T721 temper; which in turn affects the flow stress and strain hardening behavior. Differences in flow strength and strain hardening rate, as well as tension-compression asymmetry in the two tempers, are apparent at the lower temperatures (22 °C & 100 °C) and decrease significantly at the higher temperatures (200 °C & 300 °C). Furthermore, initial texture measurements show a strong texture gradient along the normal direction (ND) of the plate. This texture gradient affects the ultimate stress insignificantly. However, it does have a considerable effect on the failure strains of specimens taken from different locations through the thickness. A transition from shear fracture at and below 200 °C to cup and cone fracture mode above 200 °C is observed in tension. Both tempers exhibit a positive strain rate sensitivity (SRS) that is dependent on temperature and strain rate. A sharp decrease in flow stress is found at 300 °C. The Khan-Liu (KL) model is modified to correlate with the measured thermo-mechanical responses of the two tempers over the studied, wide range of strain rates and temperatures. There is a close correlation between simulated and observed results.The calamity of the COVID-19 pandemic during the early half of 2020 not only caused a huge physical and economic loss but altered the social behavior of the whole world. The social and economic stagnation imposed in many countries and served as a major cause of perturbation in atmospheric composition. This paper utilized the relation between atmospheric composition and surface radiation and analyzed the impact of global COVID-19 lockdown on land surface solar and thermal radiation. Top of atmosphere (TOA) and surface radiation are obtained from the Clouds and Earth's Radiant Energy System (CERES) and European Reanalysis product (ERA5) reanalysis product. Aerosol Optical Depth (AOD) is obtained from Moderate Resolution Imaging Spectroradiometer (MODIS) while Nitrogen dioxide (NO2), and sulfur dioxide (SO2) are obtained from Ozone Monitoring Instrument (OMI). Observations of all mentioned parameters are studied for the global lockdown period of 2020 (from January to July) and compared with the corresponding months of the previous four years (2016-19) observations. Regarding surface radiation, April 2020 is the most affected month during the pandemic in which 0.2% increased net solar radiation (NSR), while 3.45% and 4.8% decreased net thermal radiation (NTR) and net radiation (NR) respectively was observed. Average radiative forcing during March-May 2020 was observed as 1.09 Wm-2, -2.19 Wm-2 and -1.09 Wm-2 for NSR, NTR and NR, respectively. AOD was reduced by 0.2% in May 2020 while NO2 and SO2 were reduced by 5.4% and 8.8%, respectively, in April 2020. It was observed that NO2 kept on reducing since January 2020 while SO2 kept on reducing since February 2020 which were the pre-lockdown months. These results suggest that a more sophisticated analysis is needed to explain the atmosphere-radiation relation.The chemical analysis of homemade explosives (HMEs) and improvised explosive devices (IEDs) remains challenging for fieldable analytical instrumentation and sensors. Complex explosive fuel-oxidizer mixtures, black and smokeless powders, flash powders, and pyrotechnics often include an array of potential organic and inorganic components that present unique interference and matrix effect difficulties. The widely varying physicochemical properties of these components as well as external environmental interferents and background challenge many sampling and sensing modalities. This review provides perspective on these emerging challenges, critically discusses developments in sampling, sensors, and instrumentation, and showcases advancements for the trace detection of inorganic-based explosives.Barium disilicate is one of the glass-ceramic systems where internal nucleation and crystallization can occur from quenched glass upon heat treatment without requiring nucleating agents. The structural origin of the nano-clusters formed during low temperature heat treatment is of great interest in gaining a fundamental understanding of nucleation kinetics in silicate glasses. Here, we present experimental investigations on the low temperature heat treatment of barium disilicate (BaO·2SiO2) glass. Several experimental techniques were used to characterize the structural nature of barium disilicate glasses that were heat treated between the glass transition temperature, Tg, and the peak temperature of crystal growth, Tcr. The data show that small amounts of crystallites including BaSi2O5 as well as other higher Ba/Si ratio phases are formed. Moreover, unlike that reported for lower BaO content (BaO less then 33mol%) barium silicate glass or the analogous Li2O-SiO2 glasses, no clear evidence is observed for liquid/liquid phase separation in barium disilicate glass.Pathogen growth caused by improper or slow cooling of hot foods was a contributing factor in 504 of restaurant- and deli-related outbreaks in the U.S. from 1998-2008. PHA-665752 molecular weight Little is known, however, about restaurant cooling practices. To fill this gap, the Centers for Disease Control and Prevention's Environmental Health Specialists Network (EHS-Net) conducted an observational study to identify and understand factors that might determine which methods restaurants follow to rapidly cool food. These methods include refrigerating food at ≤41 °F, at shallow depths, and in containers that are ventilated, unstacked, and have space around them. EHS-Net personnel collected data through manager interviews and observation of cooling processes in 420 randomly selected restaurants. Regression analyses revealed characteristics of restaurants most likely to use the cooling methods assessed. These characteristics included ownership by restaurant chains, manager food safety training and certification, few foods cooled at a time, many meals served daily, and a high ratio of workers to managers.
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