Copper tetra-amine phthalocyanine (NH 2 -CuPc) was grafted onto barium titanate (BaTiO 3 ) whose surface was modified by carboxylic polyarylene ether nitrile (CPEN) to afford a nano-filler (CPEN-f-BaTiO 3 @NH 2 -CuPc). Through a solution-casting method combined with ultrasonic dispersion technology, the obtained CPEN-f-BaTiO 3 @NH 2 -CuPc was successfully incorporated into biphenyl polyarylene ether nitrile (BP-PEN) matrix to prepare nanocomposite films with various mass fractions of CPEN-f-BaTiO 3 @NH 2 - CuPc (0, 2.0, 5.0, 10.0 and 20.0 wt%). After that, the nanocomposite films were unidirectionally stretched with various stretching ratios at 280 ∘ C. All the nanocomposite films show excellent mechanical and thermal stability, which is provided by the BP-PEN matrix. The crystallinity and mechanical, thermal and dielectric properties of the nanocomposite films are efficiently enhanced after the unidirectional hot-stretching process. The results show that hot-stretching is a useful method for improving the mechanical and crystallization behaviors as well as the thermal and dielectric properties of the nanocomposite films.

Purpose We examined the association between meat intake and mortality due to all-cause and major causes of death using a population-based cohort study in Japan. Methods 87,507 Japanese aged between 45 and 74 years old at 5-year follow-up study were followed for 14.0 years on average. Associations between meat intake and mortality risk were assessed using a Cox proportional hazards model. Results A heavy intake of total meat was associated with a higher risk of all-cause mortality relative to the lowest quartile intake in men (Q4: HR,1.18; 95%CIs, 1.06–1.31). A higher intake of total meat was associated with a lower risk of stroke mortality in women (Q2: HR, 0.70; 95%CIs, 0.51–0.94, Q3: HR, 0.68; 95%CIs, 0.50–0.95, Q4: HR, 0.66; 95%CIs, 0.44–0.99). A heavy intake of red meat was also associated with all-cause mortality (Q4: HR, 1.13; 95%CIs, 1.02–1.26) and heart disease mortality (Q4: HR, 1.51; 95%CIs, 1.11–2.06) in men but not in women. Heavy intake of chicken was inversely associated with cancer mortality in men. Conclusions Heavy intakes of total and red meat were associated with an increase in all-cause and heart disease mortality in men, while total meat intake was associated with a lower risk of stroke mortality in women.

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