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Essential of replacing natural compounds with synthetic ones has become more important. Participation of phenolic compounds in natural plant sources in antioxidant and antimicrobial activities caused to determine not only total phenolic and tocopherol compounds, but also antiradical capacity via three various methods such as free radical scavenging DPPH, ferric reducing power FRAP and beta carotene bleaching power of maceration (SO) and subcritical water extraction (SWE) methods of cinnamon extract further than antimicrobial properties of it on both gram negative and positive bacterium. Results proved various amounts with significant difference of total phenolic and tocopherol compounds of two various extraction methods. While SO-extract contained higher phenolic compounds, higher total tocopherol compounds were measured in SWE-extract. Results of all three antioxidant assays indicated that both extracts proved different antioxidant power comparing with TBHQ. The lowest concentration of SO-extract (500ppm) had a bactericide effect on all investigated bacterium in this work.  Whereas, 500 ppm of SWE-extract was able to effect only Staphylococcusaureus as a gram positive bacteria, but not others.

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According to various reported problems, consumers' interest for using natural food additive and preservative agents instead of synthetic ones has become inevitable. In this paper, after determining the total phenolic compound, antioxidant activity of samples was investigated using three various methods of DPPH, FRAP and B-carotene bleaching power, and then, total tocopherol of the samples was measured. Results proved that ultrasound was able to extract more phenolic compounds than subcritical fluid extraction. As the result of that, US-extract expressed more antioxidant power than SFE-extract in all three antioxidant assays. Comparing antioxidant power of both extracts with synthetic antioxidant (TBHQ) proved various results in different concentrations. A part from antioxidant activity, antimicrobial activity (MIC-MBC) of extracts examined on four various bacteria of both gram positive and negative pathogenic ones. Results detected that 500ppm (the lowest concentration of this work) was the same concentration for both MIC and MBC assays.
 

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In this paper, a sandwich beam of a SMP material which have a corrugated core is studied. The corrugated core is from a polymeric material. Structures with corrugated profiles show higher stiffness-to-mass ratio in the transverse to corrugation direction compared to flat structures. As a result, the beam with corrugation along the transverse direction is stiffer than the one with corrugation along the beam length. The flexural behavior of the composite corrugated beam is studied employing a developed constitutive model for SMP and the Euler-Bernoulli beam theory. The constitutive model utilized is in integral form and is discretized employing finite difference scheme. To verify the results of the Euler-Bernoulli beam theory and finite difference method, finite element models of different corrugated sections have been simulated in a 3D finite element program. The results demonstrate that the developed model for the composite beam presented in this study predicts the behavior of the beam successfully. The sandwich beam with different corrugated cores (triangular, sinusoidal and trapezoidal shapes) are compared with each other. Also, results show that the shape fixity is decreased a little, like any other reinforcing method. This decrease in shape fixity results in increase of load capacity in composite beams. The stress-free strain recovery and constrained stress-recovery cycles are both studied.