This paper examines the influence of SiO2 doping on densification and microstructure evolution in Nd3xY3−3xAl5O12 (Nd:YAG) ceramics. Nd:YAG powders were doped with 0.035–0.28 wt% SiO2 and vacuum sintered between 1484° and 1750°C. 29Si magic‐angle spinning nuclear magnetic resonance showed that Si4+ substitutes onto tetrahedrally coordinated Al3+ sites. High‐resolution transmission electron microscopy showed no grain boundary second phases for all silica levels in samples sintered at 1600°–1750°C. Coarsening was limited by a solute drag mechanism as suggested by cubic grain growth kinetics and transmission electron microscopy energy‐dispersive X‐ray spectroscopy observations of increased Nd3+ concentration near grain boundaries. Increasing SiO2 content increased both densification and grain growth rate and led to increasingly coarsening‐dominated sintering trajectories. Fine‐grained (<3 μm), highly transparent (>82% real in‐line transmission) ceramics were produced by sintering 0.035 wt% SiO2‐doped ceramics at 1750°C for 8 h. Coarse‐grained (18 μm), transparent samples were obtained with 0.28 wt% SiO2‐doped Nd:YAG when sintered at 1600°C for 8 h.

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Meat quality plays an important role in the purchase decision of consumers, affecting producers and retailers. The formation mechanisms determining meat quality are intricate, as several endogenous and exogenous factors contribute during antemortem and postmortem periods. Abundant research has been performed on meat quality; however, unexpected variation in meat quality remains an issue in the meat industry. Protein posttranslational modifications (PTMs) regulate structures and functions of proteins in living tissues, and recent reports confirmed their importance in meat quality. The objective of this review was to provide a summary of the research on the effects of PTMs on meat quality. The effects of four common PTMs, namely, protein phosphorylation, acetylation, S‐nitrosylation, and ubiquitination, on meat quality were discussed, with emphasis on the effects of protein phosphorylation on meat tenderness, color, and water holding capacity. The mechanisms and factors that may affect the function of protein phosphorylation are also discussed. The current research confirms that meat quality traits are regulated by multiple PTMs. Cross talk between different PTMs and interactions of PTMs with postmortem biochemical processes need to be explored to improve our understanding on factors affecting meat quality.

In this investigation, a hard-to-handle shear thickening fluid (STF) is successfully encapsulated for easy handling and re-processing.

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Color center formation was studied in vacuum sintered Nd3xY3−3xAl5O12 transparent ceramics. The primary color centers were F- and F+-centers as evidenced by optical absorption in the 250–400 nm wavelength range and the presence of an electron spin resonance (ESR) line at g=1.9977. Annealing in air at 1600 °C for 10 h reduced the number of color centers to below the detection limit of ESR. Color center formation is controlled by oxidation and reduction of Fe2+/3+ impurities.

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