No abstract

The effect of phase composition and morphology on high-temperature strength in the compression of Fe-Al-Si-based iron aluminides manufactured by casting was investigated. The structure and high-temperature strength in the compression of three alloys—Fe28Al5Si, Fe28Al5Si2Mo, and Fe28Al5Si2Ti—were studied. Long-term (at 800 °C for 100 h) annealing was performed for the achievement of structural stability. The phase composition and grain size of alloys were primarily described by means of scanning electron microscopy equipped with energy dispersive analysis and Electron Backscatter Diffraction (EBSD). The phase composition was verified by X-ray diffraction (XRD) analysis. The effect of Mo and Ti addition as well as the effect of long-term annealing on high-temperature yield stress in compression were investigated. Both additives—Mo and Ti—affected the yield stress values positively. Long-term annealing of Fe28Al5Si-X iron aluminide alloyed with Mo and Ti deteriorates yield stress values slightly due to grain coarsening.

No abstract

Basil (Ocimum basilicum) is a commonly used herb; it also contains essential oils and other valuable compounds. The basil oil obtained has a pleasant aroma, but also a broad spectrum of biological activity. This work reports on the chemical composition, antioxidant, antimicrobial and anti-insect activity in vitro and in situ of Ocimum basilicum essential oil (OBEO) obtained by steam distillation of fresh flowering plants. Gas chromatography–mass spectrometry, DPPH, agar and disc diffusion and vapor phase methods were used to analyze the OBEO properties. The analysis of the chemical composition of OBEO showed that its main components were methyl chavicol (88.6%), 1,8-cineole (4.2%) and α-trans-bergamotene (1.7%). A strong antioxidant effect was demonstrated at the level of 77.3%. The analysis of antimicrobial properties showed that OBEO exerts variable strength of inhibiting activity against various groups of microorganisms. The growth inhibition zones ranged from 9.67 to 15.33 mm in Gram-positive (G+) and Gram-negative (G−) bacteria and from 5.33 to 7.33 mm in yeast. The lowest measured minimal inhibition concentration (MIC) was 3.21 µL/mL against Gram-negative Azotobacter chrococcum and Gram-positive Micrococcus luteus. The antimicrobial activity of in situ vapor phase of OBEO was also confirmed on apples, pears, potatoes and kohlrabi. The highest insecticidal activity against Pyrrhocorisapterus, observed at the concentration of 100%, caused the death of 80% of individuals. Due to its broad spectrum of activity, OBEO seems an ideal candidate for preserving fruit and vegetables.