Control of polymerization processes of 10,12-pentacosadiynoic acid LB films

Studies have been carried out on KrF excimer laser light (EX), X-ray or electron beam (EB) induced polymerization of 10,12-pentacosadiynoic acid (PDA) Langmuir-Blodgett (LB) films in relation to molecular density or molecular arrangement of the films using X-ray diffraction analysis, infrared (IR) spectroscopy and Raman spectroscopy. The molecular arrangement or density of the PDA LB films was controlled by subphase conditions when the films were built up, such as pH, temperature of a subphase or salt concentration in the subphase. Polymerization sensitivity of the PDA LB film was affected by the arrangement or molecular density. On low density (A type) films the polymerization occurred by irradiation with EX, X-ray or EB, but on high density (B type) films the polymerization occurred only when the irradiation was carried out by high energy beams such as X-ray or EB. Decomposition of polymerized films was observed further by excessive irradiation of EX or X-ray, but not on the B type films. It was revealed by X-ray diffraction analysis that in the A type film, the PDA molecules bent to a larger extent than those in the B type film and the polymerization proceeded topochemically, that is, the thickness decreased little after EB irradiation in a helium atmosphere. On the other hand, in the B type film, the thickness decreased by about 10% as a result of EB irradiation. By IR reflection-absorption (RA) and Raman measurements, it was confirmed that conjugated diacetylenic bonds disappeared and conjugated double and new conjugated triple bonds appeared after high energy beam irradiations. These results support the supposition that 1,4-polymerization, i.e. polydiacetylene type polymerization, occurs easily in the A type film and 1,2- or 3,4-polymerization, i.e. polyacetylene type polymerization, occurs in the B type film, and that the polymerized A type film was decomposed at the polydiacetylenic bond when the irradiation continued further. It was also shown that the polyacetylene type polymer was obtained only when the B type film was irradiated with the high energy beam.     

Note: detection of micro-cracks in the interlayer dielectric film by the stress based light scattering method

A phenomenon was discovered wherein light scattering strength from cracks increases when tensile stress is applied to micro-cracks produced in the interlayer dielectric film by chemical mechanical polishing treatment. It is likely that the change in light scattering intensity occurs because a region of high stress concentration (region with high variation in index of refraction) is produced near the crack tip due to stress, thus forming a type of scatterer. With this method, it is possible to detect only scatterers which respond to stress, and thus, it is possible to classify and separately detect cracks and particles.     

Solving a Nonlinear Problem in Magneto-Rheological Fluids Using the Immersed Interface Method

Many applications lead to a nonlinear elliptic interface problem in which the discontinuous coefficient depends on the solution and the material properties. A finite difference method based on Cartesian grids and the maximum principle preserving immersed interface method is proposed for the nonlinear elliptic interface problems discussed in this paper. Numerical experiments against the exact solutions reveal that our method is nearly second order accurate in the infinity norm. The method is applied to study the magneto-rheological field-responsive fluids that contain iron particles. Numerical experiments are performed against the results from the literature.     

The flow rate of test odor spouting into the mask in the dynamic odor test

The adoption of the sensory odor test will prevail widely in many local self governments in Japan in order to evaluate and regulate the complex odor in fields. This is also done by the tri‐angle choice bag test. However, this procedure has several problems in the reliability and reproducibility of the results obtained. It is desired to solve these problems by the mechanization of the method. From this point of view, an experimental study on the flow rate of test odor has been carried out and the results obtained are described in this paper. It is confirmed that the optimum flow rate of test odor is about 41/min at the inlet of the mask in the dynamic sniffing method.     

The influence of side chains on formation of inclusion complexes prepared with polyolefin and cyclodextrins

We investigated the formation of inclusion complexes (ICs) between cyclodextrins (CDs) with different cavity size and polyolefin (PO) with different side chains by using Fourier transform infrared (FTIR) spectroscopy, wide-angle X-ray diffraction (WAXD) and differential scanning calorimetry. The analysis of FTIR spectra revealed that the resultants were complexes of CD and PO, and the analysis of WAXD revealed that the molecules of CD had a channel structure due to the formation of ICs. We found that IC could not be obtained when the cavity size of CD was small for PO molecules to thread and it was too large for cross-sectional area of PO molecules. Thus, it was found that PO1 with few side chains could form IC with α-CD, and PO2 with ethyl side chain could form IC with β-CD and γ-CD, while the PO3 with 2-methyl-propyl side chain could form IC with γ-CD. These results suggest that the cross-sectional areas of polymer and the cavity size of CDs play critical roles in the formation of ICs. It is only possible to form ICs when the polymer chains can tread into cavities of CDs, and the space between the polymer and CD is suitable to provide enough intermolecular interaction to keep the structure of IC stable.     

An augmented approach for Stokes equations with a discontinuous viscosity and singular forces

For Stokes equations with a discontinuous viscosity across an arbitrary interface or/and singular forces along the interface, it is known that the pressure is discontinuous and the velocity is non-smooth. It has been shown that these discontinuities are coupled together, which makes it difficult to obtain accurate numerical solutions. In this paper, a new numerical method that decouples the jump conditions of the fluid variables through two augmented variables has been developed. The GMRES iterative method is used to solve the Schur complement system for the augmented variables that are only defined on the interface. The augmented approach also rescales the Stokes equations in such a way that a fast Poisson solver can be used in each iteration. Numerical tests using examples that have analytic solutions show that the new method has average second order accuracy for the velocity in the infinity norm. An example of a moving interface problem is also presented.     

Slow Unfolding of Monomeric Proteins from Hyperthermophiles with Reversible Unfolding

Based on the differences in their optimal growth temperatures microorganisms can be classified into psychrophiles, mesophiles, thermophiles, and hyperthermophiles. Proteins from hyperthermophiles generally exhibit greater stability than those from other organisms. In this review, we collect data about the stability and folding of monomeric proteins from hyperthermophilies with reversible unfolding, from the equilibrium and kinetic aspects. The results indicate that slow unfolding is a general strategy by which proteins from hyperthermophiles adapt to higher temperatures. Hydrophobic interaction is one of the factors in the molecular mechanism of the slow unfolding of proteins from hyperthermophiles.     

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce,fermented soy paste and sauce products

Aroma active compounds in commercial fermented fish meat paste product (fish miso), fermented soy paste (soy miso), fish sauce and soy sauces were characterized by using a dynamic headspace method for volatile isolation and GC olfactometry for odor perception. A total of 123 volatile compounds consisting mainly of aldehydes, alcohols, esters, ketones, furans, sulfur and nitrogen-containing compounds, aromatics and acids were consistently identified. A major 16 odor-active compounds were distinguished to contribute as key aroma compounds for the miso and sauce products. Olfactometric and sensory findings clearly differentiated miso products with caramelic, fruity aroma notes, whereas fish sauce products were characterized by ammoniacal, fishy, nutty and cheesy odor note. Soy sauce products, however, were dominated by nutty and cheese aroma. Use of koji for fish miso production was found effective to enhance sweet aroma to the product with a reduction of nutty, meaty and rancid nuance. Principal component analysis employed for statistical interpretations clearly elucidated the relationship among different types of fermented products.