Hydrothermal growth and structural studies of Si(1-x)Ge(x)O2 single crystals.

The substitution of germanium in the α-quartz structure is a method investigated to improve the piezoelectric properties and the thermal stability of α-quartz. Growth of α-quartz type Si(1-x)Ge(x)O(2) single crystals was performed using a temperature gradient hydrothermal method under different experimental conditions (pressure, temperature, nature of the solvent, and the nutrient). To avoid the difference of dissolution kinetics between pure SiO(2) and pure GeO(2), single phases Si(1-x)Ge(x)O(2) solid solutions were prepared and used as nutrients. The influence of the nature (cristobalite-type, glass) and the composition of this nutrient were also studied. Single crystals were grown in aqueous NaOH (0.2-1 M) solutions and in pure water. A wide range of pressures (95-280 MPa) and temperatures (315-505 °C) was investigated. Structures of single crystals with x = 0.07, 0.1, and 0.13 were refined, and it was shown that the structural distortion (i.e., θ and δ) increases with the atomic fraction of Ge in an almost linear way. Thus, the piezoelectric properties of Si(1-x)Ge(x)O(2) solid solution should increase with x, and this material could be a good candidate for technological applications requiring a high piezoelectric coupling factor or high thermal stability.

Co(1-x)Mg(x)MoO4 compounds for pressure indicators.

Two Co(1-x)Mg(x)MoO(4) oxide compositions (x=0 and x=0.4) were investigated as potential pressure indicators. The first order phase half-transition induced by pressure application from the ß to the α form, i.e. from the high temperature/low pressure form to the high pressure/low temperature form, was studied thanks to the powder diffuse reflection (color) evolution versus the applied pressure. Three key parameters were analyzed: (i) the magnesium content, (ii) the powder grain sizes, (iii) the pressure application mode (uniaxial or isostatical). It was shown these three parameters allow tuning the transition pressure in a wide range from few bars to few kbars.

Characterization of the piezochromic behavior of some members of the CuMo1-xWxO4 series.

The members of the CuMo(1- x)WxO4 series (0 < or = x < 0.1) undergo a first-order phase transition that can be induced by pressure application; the thermochromic properties of such a series have already been reported. The two polymorphic forms exhibit two distinguishable colors: green for the low pressure form (alpha) and brownish-red for the high pressure one (gamma). These oxides can open up a new market for friendly pressure indicators, particularly for the compositions (0.07 < or = x < or = 0.1) for which the two polymorphs are stable at room temperature, that is, for which the color transition via pressure application is nonreversible. Within the CuMo(1- x)WxO4 solid solution domain, the dependence of the transition pressure versus tungsten content, temperature of measurement, and sample thermal-pressure history was studied. A large control of the transition pressure (from 5 to several 100 MPa) was brought to the fore. The transition was then studied using X-ray diffraction and transmission electron microscopy-energy dispersive X-ray analyses. This first-order transition, occurring by atomic migration inside the cell, seems to be preceded by an atomic disordering; moreover, transition temperatures may be modified by W segregation at the surface of the grains.

Inactivation of Staphylococcus aureus and Salmonella enteritidis in tryptic soy broth and caviar samples by high pressure processing.

We studied the action of high pressure processing on the inactivation of two foodborne pathogens, Staphylococcus aureus ATCC 6538 and Salmonella enteritidis ATCC 13076, suspended in a culture medium and inoculated into caviar samples. The baroresistance of the two pathogens in a tryptic soy broth suspension at a concentration of 10(8)-10(9) colony-forming units/ml was tested for continuous and cycled pressurization in the 150- to 550-MPa range and for 15-min treatments at room temperature. The increase of cycle number permitted the reduction of the pressure level able to totally inactivate both microorganisms in the tryptic soy broth suspension, whereas the effect of different procedure times on complete inactivation of the microorganisms inoculated into caviar was similar.

Inactivation of Staphylococcus aureus and Salmonella enteritidis in tryptic soy broth and caviar samples by high pressure processing

We studied the action of high pressure processing on the inactivation of two foodborne pathogens, Staphylococcus aureus ATCC 6538 and Salmonella enteritidis ATCC 13076, suspended in a culture medium and inoculated into caviar samples. The baroresistance of the two pathogens in a tryptic soy broth suspension at a concentration of 10(8)-10(9) colony-forming units/ml was tested for continuous and cycled pressurization in the 150- to 550-MPa range and for 15-min treatments at room temperature. The increase of cycle number permitted the reduction of the pressure level able to totally inactivate both microorganisms in the tryptic soy broth suspension, whereas the effect of different procedure times on complete inactivation of the microorganisms inoculated into caviar was similar.