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"A smart coating is defined as one that changes its properties in response to an environmental stimulus. The Handbook of Smart Coatings for Materials Protection reviews the new generation of smart coatings for corrosion and other types of material protection.Part one explores the fundamentals of smart coatings for materials protection including types, materials, design, and processing. Chapters review corrosion processes and strategies for prevention, smart coatings for corrosion protection, techniques for synthesizing and applying smart coatings; multi-functional, self-healing coatings, and current and future trends of protective coatings for automotive, aerospace, and military applications. Chapters in part two focus on smart coatings with self-healing properties for corrosion protection, including self-healing anticorrosion coatings for structural and petrochemical engineering applications; smart self-healing coatings for corrosion protection of aluminum alloys, magnesium alloys and steel; smart nanocoatings for corrosion detection and control; and recent advances in polyaniline-based organic coatings for corrosion protection. Chapters in part three move on to highlight other types of smart coatings, including smart self-cleaning coatings for corrosion protection; smart polymer nanocomposite water- and oil-repellent coatings for aluminum; UV-curable organic polymer coatings for corrosion protection of steel; smart epoxy coatings for early detection of corrosion in steel and aluminum; and structural ceramics with self-healing properties."

"The characteristics of coatings formed by Plasma Electrolytic Oxidation (PEO) are affected by the composition of metal substrates. In this work, the effect of alloying element Ca (0, 1 and 2 wt%) on the degradation behavior and apatite-forming ability of PEO coated AZ61 magnesium alloys was clarified by means of polarization measurements in 0.9% NaCl solution and an in-vitro test in Simulated Body Fluid (SBF), respectively. The AZ61 alloys were subjected to plasma electrolytic oxidation at a constant current of 200 A/m2 at 25°C for 8 min in 0.5 M Na3PO4 solution. The surface investigation suggested no significant effect of Ca content on the morphology of the PEO coating formed on the AZ61 specimens. The coatings exhibited an eruption-like structure decorated with micropores and microcracks. Their average thicknesses were 13.2, 17.4 and 14.3 µm for AZ61, AZ61-1Ca and AZ61-2Ca, respectively. The polarization measurements showed no significant difference in the corrosion potentials (-1.60 VAg/AgCl) and corrosion current densities (1.61×10-5 A cm-2) of all the coated specimens. Similarly, there was no significant effect of Ca on the apatite-forming ability in SBF, as indicated by the lack of apatite deposition on all the coated specimens after 14 days of immersion. Further sealing of the PEO coatings by chemical treatment in NaOH solution is suggested to enhance the corrosion resistance."

"Every body consumes street-foods, even babies as early as 6 months of age. The older the children, the more varied the street foods being consumed. Street foods therefore have contributed to a significant proportion of energy, protein and iron intake of school age children. Looking at high percentages of street foods contribution to their nutrient intake, street foods play an important role in school children's growth and school achievement. On the other hand the safety (microbiological & chemical aspect) of street foods is still questionable. This study aimed to investigate the predicted consumption of illegal food additives from street food among school children from two different types of government primary schools.

This research report is arranged and divided in three sequential parts. Part 1 contains comprehensive review on the background and rationale of the study, problem statements, literature review, conceptual framework, objectives of the study and the hypothesis.

Part 2 consists of manuscript for publication entitled "School children from model school had lower intake of illegal food additive from street foods compare to school children from regular school" that presents the main findings of the study. The manuscript is written in accordance with the "Instruction for Author's" of "Food and Nutrition Bulletin".

Part 3 is the compilation of the detailed questionnaire, methodology, other important results that are not included in the manuscript, ethical consideration and list of references."

"Written in a versatile, contemporary style that will benefit both novice and expert alike, Biological and Biomedical Coatings Handbook, Two-Volume Set covers the state of the art in the development and implementation of advanced thin films and coatings in the biological field. Consisting of two volumes--Processing and Characterization and Applications--this handbook details the latest understanding of advances in the design and performance of biological and biomedical coatings, covering a vast array of material types, including bio-ceramics, polymers, glass, chitosan, and nanomaterials. Contri."

"Insulasi panas merupakan material yang penting dalam industri untuk menunjang efisiensi suatu proses sistem. Pada penelitian ini dilakukan pembuatan komposit dengan menggunakan epoksi Interzinc®52 sebagai matriks dan material zirkonia sebagai penguat. Proses pembuatan komposit dengan menggunakan metode pengaduk mekanis dengan kondisi waktu pengadukan 5 menit dan 15 menit. Material substrat yang digunakan adalah baja karbon ASTM A36 dengan ukuran 50 mm x 50 mm x 5 mm. Persen berat (wt%) untuk material zirkonia digunakan dengan Persen 5% (wt%), 10% (wt%) dan 15% (wt%) pada 50 ml epoksi, ketebalan lapisan insulasi 1 mm, 3 mm dan 5 mm. Pengujian dilakukan untuk mengetahui sifat termal dan sifat mekanis dari komposit yang terbentuk terdiri dari X-ray diffraction analysis, scanning electron microscopy, heat loss, thermogravimetric analysis, hardness shore D. Hasil pengujian menunjukkan bahwa penambahan kadar ZrO2 ke dalam epoksi dan kenaikan ketebalan lapisan dapat menghasilkan lapisan insulasi panas dengan stabilitas termal yang lebih baik dan menurunkan PRH (percentage of residual heat). Selain itu nilai kekerasan permukaan naik seiring bertambahnya ZrO2 di dalam epoksi, hal ini disebabkan adanya kenaikan kerapatan dalam struktur mikro. Sementara itu, semakin lama waktu pengadukan meningkatkan nilai kekerasan dan kemampuan lapisan komposit dalam menahan panas yang hilang ke permukaan. Dari penelitian ini di peroleh PRH terendah 64% dan nilai kekerasan tertinggi 36 HD pada sampel epoksi dengan campuran 15% ZrO2 pada ketebalan 5 mm setelah pengadukan selama 15 menit.

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Nowadays, Heat insulation is an important material in industry to support the efficiency of a system process. In this study, composites were made using epoxy Interzinc®52 as matrix and zirkonia material as reinforcement. The process of making composites using the mechanical stirring method with a stirring time of 5 minutes and 15 minutes. The substrate material used is ASTM A36 carbon steel with a size of 50 mm x 50 mm x 5 mm. Weight percentage (wt%) for zirkonia material used with percentages of 5% (wt%), 10% (wt%) and 15% (wt%) in 50 ml Epoxy, insulation layer thickness 1 mm, 3 mm and 5 mm. Tests were carried out to determine the thermal and mechanical properties of the composites, consisting of X-ray diffraction analysis, scanning electron microscopy, heat loss, thermogravimetric analysis, hardness shore D. The test results show that the addition of ZrO2 content into the epoxy and the increase in layer thickness can produce a heat insulation layer with better thermal stability and reduce PRH (percentage of residual heat). In addition, the surface hardness value increases with the addition of ZrO2 in the Epoxy, this is due to an increase in density in the microstructure. Meanwhile, the longer stirring time increases the hardness value and the ability of the composite layer to withstand heat loss to the surface. From this study, the lowest PRH value was 64% and the highest hardness value was 36 HD on the Epoxy sample with a mixture of 15% ZrO2 at a thickness of 5 mm after stirring for 15 minutes."