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Hot rolling in the process chain of aluminum-rolled products presents the critical element of material quality and influences productivity. To increase the letter demand modifications of hot rolling, the consequential changes of microstructure, crystallographic texture, and mechanical and formability properties must be acknowledged and consistently considered when planning the rolling process and rolled product. Achieving lower thicknesses of the hot-rolled band would enable fewer passes with cold rolling; consequently, hot rolling with the same number of passes can be completed with lower temperatures. Microstructural and texture characterizations conducted using the light microscope and scanning electron microscope, respectively, of the 3.25 mm hot-rolled band revealed that the smaller grains appeared in the center of the cross-section, unlike for the 6 mm hot-rolled band, where smaller grains were detected on the top and bottom positions of the cross-section. Furthermore, the comparison also shows that the 6 mm hot-rolled band had 64% of random texture components and 83% of recrystallized grains, whereas the proportional adjustment for the 3.25 mm hot-rolled band had 42% of random texture components and 55% of recrystallized grains. For the mechanical testing results, the elongation values in rolling and transverse directions significantly differ only in the case of a hot-rolled band of 3.25 mm. Consequently, the earing results are more than 1.5% higher for the 3.25 mm hot-rolled band, than the 6 mm hot-rolled band. [ABSTRACT FROM AUTHOR]

Simple Summary: Rampant use of growth-promoting antibiotics in the poultry industry has resulted in enhanced harmful concentrations in livestock products ushering in the evolution of multidrug resistance strains. Plant feed additives are being explored, and among them, Chinese chives (CC), which contain various phytonutrients, can offer a promising alternative. We performed a comparative study to examine the effects of non-fermented and fermented CC feed additives on broiler productivity, chicken meat quality, blood composition, intestinal properties, and gut microbiota. We observed a high broiler productivity for the treatment group subjected to fermented CC juice on par with growth-promoting antibiotics. Fermented CC juice influenced low cholesterol content in the broilers while inhibiting the growth of intestinal pathogens. The present study explores the application of CC juice as a suitable feed additive and alternative to conventional antibiotics. We performed a comparative study to investigate the effects of non-fermented and fermented CC juice on broiler productivity, meat quality, blood characteristics, intestinal characteristics, and microbiota associated with intestinal characteristics. A total of 800 one-day-old Ross 308 broiler chickens were randomly assigned to one of the four dietary treatment groups: (1) basal diet (negative control; NC); (2) basal diet + 0.01% enramycin (positive control; PC); (3) basal diet + 3% non-fermented CC juice (NCC; CC juice 10%, water 90%); and (4) basal diet + 3% fermented CC juice (FCC; CC juice 10%, water 90%, Lactobacillus plantarum SK4719). Feed and water were provided ad libitum. Intriguingly, all treatments showed similar results in terms of broiler productivity and chicken meat quality. Considering organ characteristics, the FCC group showed a low spleen weight and lower (p < 0.05) blood levels of AST and total cholesterol (TCHO). Regarding intestinal characteristics, the CC feed additive (NCC and FCC) resulted in a heavier intestinal weight (p < 0.05) without affecting the length ratio of the villi or the crypt compared to the control (NC or PC). NCC and FCC lowered the growth of intestinal pathogens (p < 0.01). In summary, the addition of FCC can maintain poultry health by improving blood compositions and inhibiting the growth of intestinal pathogens, leading to a productivity comparable to that of poultry treated with growth-promoting antibiotics. [ABSTRACT FROM AUTHOR]

Simple Summary: This study investigated the probiotic characteristics of Paenibacillus konkukensis and its dietary effects on growth performance, intestinal characteristics, intestinal microbiota, and meat quality in broilers. Through this study, P. konkukensis showed non-hemolytic activity, variable antibiotic susceptibility, and moderate acid and bile tolerance. Supplementary feeding of P. konkukensis as bacterial culture did not affect the growth performance parameters and meat quality, with positive effects on meat yield and intestinal microflora. Overall, dietary P. konkukensis may not have any adverse effects and might be considered as a probiotic feed additive in poultry. This study evaluates the in vitro probiotic characteristics of P. konkukensis sp. nov. SK-3146, which was isolated from animal feed, and its dietary effects on growth performance, intestinal characteristics, intestinal microbiota, and meat quality in broilers. In vitro experiments revealed that P. konkukensis was non-hemolytic with variable antibiotic susceptibility, and acid as well as bile tolerance. To assess the effect of P. konkukensis on broilers, a total of four hundred eighty 1-day-old Ross 308 broiler chicks were allocated to 3 treatment groups with 4 replicates of 40 birds each; the negative control group was fed a basal diet without any feed additives (NC), the positive control group was fed a basal diet containing 0.01% enramycin (PC), and the experimental group was fed a basal diet containing P. konkukensis bacterial culture (PK) at 104 CFU/g of the diet based on bacterial count. The experiment lasted for 35 days. Results indicated that there were no significant differences in any growth performance parameters among the dietary treatments (p > 0.05). In addition, the inclusion of P. konkukensis in the broilers' diet did not affect meat cooking loss, color, and pH but increased the relative weight of breast meat (p < 0.05). The PK group showed heavier intestinal weight and shorter intestinal length than the NC group (p < 0.05). The ratio of the intestinal weight to length of jejunum was the highest in the PK group (p < 0.05). The PK group showed increased counts of Streptococcus thermophilus (p < 0.05) with no adverse effects of P. konkukensis on other intestinal microbiota in the jejunum. This study implies that P. konkukensis might have the potential to be applied as a probiotic feed additive in poultry. [ABSTRACT FROM AUTHOR]

Understanding the wear behavior of Cu-based brake pads, which are used in high-speed railway trains and aircraft, is essential for improving their design and safety. Therefore, the wear mechanism of these pads has been studied extensively. However, most studies have focused on the changes in their composition and not the effects of their manufacturing conditions. In this study, we fabricated commercial Cu-based brake pads containing Fe, graphite, Al2O3, and SiO2 using spark plasma sintering under different conditions. The microstructures and mechanical properties of the pads were investigated. The pads were tribo-evaluated using the ball-on-disc test under various load conditions. Their worn surfaces were analyzed using X-ray diffraction analysis, scanning electron microscopy, energy-dispersive X-ray spectroscopy, and confocal microscopy in order to elucidate their wear mechanism. In addition, the dynamometer test was performed to confirm whether their wear behavior would be similar under actual conditions. Finally, a comparative analysis was performed using the ball-on-disc test. The results indicated that the brake pads with the same composition but fabricated under different sintering conditions exhibited different wear characteristics. We believe that this research is of great significance for understanding the wear mechanism of Cu-based brake pads and improving their design and hence their performance. [ABSTRACT FROM AUTHOR]

Active brazing of zirconia with metallic alloys is a promising method for enhancing the mechanical property of zirconia. However, the brazing process of zirconia and metallic alloys has not been studied in detail because of a limitation in selection of materials and processing conditions. Here, we successfully brazed zirconia with Ti-3Al-2.5V alloy using amorphous Zr54Ti22Ni16Cu8 active filler alloy. By manipulating the brazing temperature from 800 °C to 860 °C, a highest strength of ~186 MPa was achieved at 860 °C. Reduced brittle (Zr,Ti)2(Ni,Cu) intermetallic phases from formation of island-type (Zr,Ti) matrix, ZrO2-X, TiO, and TiO2 interlayer play a key role in increasing the joint strength. Our findings will be helpful in developing brazing processes for zirconia and metallic alloys. [ABSTRACT FROM AUTHOR]