Gel-Forming Characteristics and Rheological Properties of Kefiran

A water soluble polysaccharide “kefiran” produced by Lactobacillus kefiranofaciens was examined for its gel-forming and rheological properties. Kefiran (3%) formed gel in the presence of ethanol (4–10%). The gel strength in 8% ethanol was comparable to that of 3% gelatin gel in water. Addition of casein (3%) increased gel strength 1.5–2.0 fold. The unique properties of kefiran may make it a useful food additive.     

A SPECIFIC QUALITATIVE DETECTION METHOD FOR PEANUT (ARACHIS HYPOGAEA) IN FOODS USING POLYMERASE CHAIN REACTION

A qualitative method for detection of peanuts in foods using polymerase chain reaction was developed. A universal primer pair CP 03‐5′/CP 03‐3′ was designed to confirm the validity of the DNAs for PCR. The plant‐specific amplified fragments were detected from 13 kinds of plants using the universal primer pair. In addition, for the specific detection of peanuts with high sensitivity, the primer pair agg 04‐5′/agg 05‐3′ was designed to detect the gene encoding the peanut agglutinin precursor. The primer pair specifically generates a 95‐bp amplified fragment from peanut genomic DNA. Five hundred femto grams of peanut genomic DNA can be detected using the established method. The same qualitative results were obtained from both model processed and nonprocessed food samples containing 0.001, 0.01 and 0.1% of peanut. Moreover, it was shown that the trace amount of peanut in the commercial food products could be qualitatively detected using this method. The reproducibility and applicability of the proposed methods were verified in a six‐laboratory collaborative study.     

A Simple Method to Determine Synchronous Machine Quantities Using Frequency Characteristics of Operational Impedances

This paper presents a simple method for determining synchronous machine quantities: d‐ and q‐axes time constants and reactances. This method determines them only by drawing additional lines in the frequency characteristics of operational impedances. A new systematic drawing strategy for determining transient/subtransient open‐circuit time constants and the d‐axis transient reactance is proposed. The frequency characteristics of operational impedances are obtained by the standstill dc test using a small dc power supply. Since the rotational test becomes unnecessary, the proposed method is suitable for tests in a factory. The validity of the proposed method was demonstrated with a numerical calculation example on a large‐capacity machine (800 MVA, 25 kV, two poles, 60 Hz) and an implementation test on a small‐capacity machine (10 kVA, 200 V, 31.9 A, four poles, 50 Hz).     

Macro-scale complexity of nano- to micro-scale architecture of olivine crystals through an iodine vapour transport mechanism

The production of nano- to micro-scale olivine (magnesium and iron silicate) crystals has been achieved at relatively low temperatures through an iodine vapour transport of the metal onto amorphous silicon dioxide. The process occurs down a temperature gradient from 800 to 600 °C yielding high quality crystals with long range crystallinity, highly complex interconnectivity and intricate macroscale architecture. Scanning electron microscopy (SEM) imaging of the substrate before and after the reaction reveals that the amorphous silicon oxide species is mobile, due to the lack of correlation between the silicon oxide layer and the final olivine particles, leading to a vapour–liquid–solid or vapour–solid growth mechanism. This technique demonstrates a facile, low temperature synthetic route towards olivine crystals with nano- to micro-scale dimensions.     

Thermoirreversible Characteristics of Curdlan Gels in a Model Reduced Fat Pork Sausage

Dynamic viscoelasticity and thermal characteristics of a model reduced fat pork sausage containing curdlan were investigated. Curdlan formed thermoirreversible gels during preparation of sausage at end point temperatures that were within the range in which such gels usually transform from thermoreversible to thermoirreversible. Dynamic viscoelasticity of curdlan gels and thermal characteristics of curdlan aqueous suspensions were analyzed to help explain the physicochemical behavior of curdlan gels in sausage. Once formed curdlan gels exhibited stronger thermoirreversibility with increasing concentrations. The thermoirreversibility could be attributed to the curdlan concentration being higher than the maximum theoretical curdlan to water ratio.     

Development of Flexible Piezoelectric Strain Sensor Array

In this paper, we present a novel flexible sensor array manufacturing process that involves transfer printing methods using a chip mounter with a vacuum collet. We successfully transfer‐printed continuously very fragile microelectromechanical systems (MEMS)‐based 5‐mm‐long, 1‐mm‐wide, 5‐μm‐thick high‐aspect‐ratio ultrathin PZT (1.9 μm)/Si (3 μm) strain sensors onto a polyimide based flexible printed‐circuit (FPC) substrate with etched Cu wiring. Then, we connected the sensors to the Cu wiring by printing insulating and conductive pastes using a screen printer. The output voltage based on the deformation behavior of the test plate was generated from the flexible piezoelectric strain sensor array attached to the plate. Therefore, the developed piezoelectric sensor array is capable of easily performing the distribution measurement of the strain leading to damage such as cracks.     

Semi-continuous Hydrolysis of Sweet Potato Raw Starch by Chalara paradoxa Glucoamylase

Effect of preservatives was investigated on semi-continuous digestion of sweet potato raw starch by Chalara paradoxa glucoamylase which digests both raw and gelatinized starch. Potassium metabisulfite strongly inhibited raw starch digesting activity (RDA) although gelatinized starch digesting activity was only slightly inhibited. Potassium sorbate, among the preservatives examined, showed the weakest inhibition (below 10%) on RDA. In the presence of potassium sorbate, semi-continuous digestion of sweet potato raw starch in a 20L scale hollow fiber UF membrane pilot reactor proceeded efficiently at 30% (w/v) initial concentration of raw starch at pH 5.0 and 40°C. Glucose production was 5.7 to 6.0 g/hr/L.     

One role of titanium compound particles in aluminium nitride sintered body

Microstructure of titanium compound particle in polycrystalline aluminium nitride (AlN) has been investigated using micro-auger electron spectroscopy (μ-AES). AlN-0.5 wt% TiO2-1.5 wt% Y2O3-0.4 wt% CaO system was sintered at 1850°C in nitrogen atmosphere using a graphite furnace. The AES studies show that the composition of the titanium compound particle is titanium, aluminium, carbon, oxygen, nitrogen and calcium. On the other hand, no calcium is observed by AES in the AlN grains and grain boundary. It is found that one role of the titanium compound particle is to trap calcium included in polycrystalline AlN. This revised version was published online in November 2006 with corrections to the Cover Date.     

COMPARISON OF PHYSICAL PROPERTIES OF AGAR, LOW GEL STRENGTH AGAR AND GELATIN, AS SUPPLEMENTARY FOOD FOR PEOPLE WITH SWALLOWING DIFFICULTY

Low gel strength agar (LGSA), recently developed as a supplementary food for swallowing was compared with ordinary agar and gelatin. LGSA was developed to have physical properties close to that of gelatin, while keeping one property of agar, i. e. its setting temperature which can be controlled comparatively easier than gelatin. Each specimen was prepared with and without orange flavor. After determination of their basic properties, i. e. hardness, adhesiveness, cohesiveness and gumminess, three samples of two flavors, six in all, were studied for ease of swallowing using electromyography and sensory evaluation, on middle age (40 to 60 years old) and senior age (60 to 70 years old) subjects. Those experiments revealed nearly the same results with all samples, except for a slight difference in gumminess in LGSA and gelatin. No significant difference in electromyograms were noted in six samples or with age of subjects. It is feasible to employ agar materials together with gelatin in institutions whose members have swallowing disorders.     

Demonstration of Loss‐reduction Effect of the Amorphous Cores for Larger‐Capacity Transformers by Trial Manufacture

For the demonstration of feasibility and loss‐reduction effect of the larger‐capacity amorphous core transformers (AMT), this paper proposed the support structure and design method of the iron‐loss reduced amorphous wound cores with a weight of 7 tons. We designed and manufactured 10 MVA single‐phase test model with the cores inserted in a support cage having structures of the stress‐buffered core support, the proof electromagnetic force from the windings, and the stray loss‐reducing shields. The 50%‐loaded total loss of the test model estimated from the calculated and measured results has been reduced by 35% compared with a conventional silicon‐steel core transformer (SST) with the same power capacity.