Elastic Moduli and Refractive Indices of Aluminosilicate Glasses Containing Y2O3, La2O3, and TiO2

Glasses in the system Al₂O₃-Y₂O₃-SiO₂, containing TiO₂ and La₂O₃, were investigated. Glasses of high refractive index and elastic modulus were developed. The observed Young's and shear moduli of these glasses show good agreement with theoretical values. Agreement was also found between the observed and calculated values of refractive index when the Appen's empirical coefficients were used.     

ESTIMATION OF DAILY INTAKE OF FOUR KINDS OF TRIHALOMETHANE BY JAPANESE HOUSEWIVES

Duplicate portions of the daily meals consumed by 30 housewives were collected for 3 consecutive days in the cities of Nagoya and Yokohama in Japan.
Meals were analyzed for chloroform, bromodichloromethane (BDCM), chlorodibromomethane (CDBM) and bromoform by using a purge-trap procedure. The average concentration (and the range) of these four kinds of trihalomethane in each of the 24 h duplicate meals were, chloroform 19.6±18.1 ppb(n.d.-106.8 ppb), BDCM 0.3±0.3 ppb(n.d.-1.7 ppb), CDBM 0.1±0.2 ppb(n.d.-0.6 ppb) and bromoform 0.5±1.3 ppb(n.d.-8.1 ppb).
The mean daily dietary intake of the four kinds of trihalomethane by housewives were, chloroform 40.0±25.4 μg, BDCM 0.6±0.5 μg, CDBM 0.3±0.3 μg and bromoform 0.9±1.3 μg.     

Emulsion Stabilization by Maillard-type Covalent Complex of Plasma Protein with Galactomannan

Plasma protein was conjugated with galactomannan (GM) in a controlled dry state at 60°C and 79% relative humidity. The covalent attachment of GM to plasma protein was confirmed by SDS-PAGE and gel chromatography. Emulsifying activity of plasma protein-GM complex was 1.4 times and the emulsion stability of the complex was more than 10 times higher than those of plasma protein. In acidic (pH 3) and salt (0.2M NaCl) systems, the complex showed much more effective emulsifying properties than did commercial emulsifiers. Emulsifying properties of the complex were retained after preheating at 80°C for 30 min. Plasma protein-GM complex prepared by Maillard reaction during heating in a dry state could be used for heat-processed foods as a protein emulsifier.     

Determination of Foaming Properties of Proteins by Conductivity Measurements

A new method was established to estimate the foaming properties of proteins from the conductivity of foams using a simple apparatus that consisted of a glass column with the conductivity cell. A close correlation was observed between the initial conductivity of foams and the foam volumes of heat-denatured ovalbumins or 11 native proteins, suggesting that the initial conductivity of foams can be used as a measure of foaming power. In addition, a close correlation was obtained between the foam stability determined from changes in the conductivity and foam volume with time of heat-denatured ovalbumins or 11 native proteins, suggesting that foam stability also can be estimated from changes in the conductivity of foams. The advantages of the conductivity measurements are to determine the foaming properties more simply and accurately than the currently used methods.     

Dielectric Properties of Ceramics in the System (Sr0.50Pb0.25Ca0.25)TiO3-Bi2O3·3TiO2 and Their Applications in a High-Voltage Capacitor

The dielectric behavior of (1- x )(Sr_0.5Pb_0.25Ca_0.25) TiO₃-x(Bi₂O₃·3TiO₂) was studied using x=O to 8.25 mol%. Around the point at which x equals 1.56 mol%, the following phenomena were observed: (1) At −;22°C, the weak field permittivity increased substantially with a dc bias field, becoming more than twice the zero bias value at a field of 3 kV/mm; (2) the permittivity peak shifted markedly toward a high temperature under a dc bias field; (3) relaxation behavior was evident; and (4) there are large hysteresis loops at low temperatures and double hysteresis loops, which seem to be related to a field-enforced ferroelectric phase, in a wide temperature range. We used dielectrics with an optimized composition of x =4.30 mol% in a small, highly reliable, 15-kV high-voltage ceramic capacitor.     

Switched-capacitor DFT and IDFT circuit

The switched-capacitor realization of the discrete Fourier transform (DFT) is treated in this paper as well as the inverse discrete Fourier transform (1DFT). The output of the DFT has a sinusoidal waveform including the amplitude and phase information of the required spectra. These spectra are given simultaneously and almost in real time. The output of the 1DFT is given merely by adding DFT outputs. Furthermore, the circuit configuration of this system-from input to DFT, from DFT to 1DFT, and from 1DFT to output-is a very simple configuration constructed by a non-recursive filter circuit.     

PROPERTIES OF ANALOGUE NEURAL NETWORKS

Abstract

Spatially discrete analogue neural networks and spatially continuous analogue neural networks are considered in this paper in studying the fundamental properties of analogue neural networks. A model of neural networks is discussed.     

Relative Activity of Oxygen Ions in Molten Sodium Phosphate as Determined from the Solubility of Sulfur Trioxide

The solubility of sulfur trioxide in sodium phosphate melts with Na₂O/P₂O₅ ratios from 1.0 to 1.4 was investigated at 653° to 1021°C. The oxygen-ion activity estimated from the solubility of SO₃ increased exponentially as the Na₂O/P₂O₅ ratio increased. This compositional dependence of the activity is discussed on the basis of a polymer model.     

Expansion of Ag2O Lattice by Annealing

The lattice constants of Ag₂O are temperature-dependent, with an apparent maximum at ∼200°C; this effect is similar for annealing in vacuum and in O₂. The maximum appears to result from lack of thermal equilibrium in the oxide at temperatures <∼200°C. The lattice expansion was interpreted in terms of a change in the concentration of lattice vacancies in the Ag₂O structure.     

Enthalpy of Denaturation and Surface Functional Properties of Heated Egg White Proteins in the Dry State

The enthalpy of denaturation (ΔH) and surface properties of proteins were related to elucidate the mechanisms of foaming and emulsifying properties by using various heated egg white proteins in the dry state. Foaming and emulsifying properties of all sample proteins were greatly increased with a decrease in the enthalpy of denaturation as determined by differential scanning calorimetry analysis. In plots, foaming and emulsifying properties correlated linearly with ΔH values for various dry-heated egg white proteins. Thus, the enthalpy of denaturation of proteins seemed to be a significant structural factor governing surface functional properties.