Inorganic/Organic Double‐Network Gels Containing Ionic Liquids

Highly robust ion gels, termed double‐network (DN) ion gels, composed of inorganic/organic interpenetrating networks and a large amount of ionic liquids (ILs), are fabricated. The DN ion gels with an 80 wt% IL content show extraordinarily high mechanical strength: more than 28 MPa of compressive fracture stress. In the DN ion gel preparation, a brittle inorganic network of physically bonded silica nanoparticles and a ductile organic network of polydimethylacrylamide (PDMAAm) are formed in the IL. Because of the different reaction mechanisms of the inorganic/organic networks, the DN ion gels can be formed by an easy and free‐shapeable one‐pot synthesis. They can be prepared in a controllable manner by manipulating the formation order of the inorganic and organic networks via not only multistep but also single‐step processes. When silica particles form a network prior to the PDMAAm network formation, DN ion gels can be prepared. The brittle silica particle network in the DN ion gel, serving as sacrificial bonds, easily ruptures under loading to dissipate energy, while the ductile PDMAAm network maintains the shape of the material by the rubber elasticity. Given the reversible physical bonding between the silica particles, the DN ion gels exhibit a significant degree of self‐recovery by annealing.     

Deep-submicrometer large-angle-tilt implanted drain (LATID)technology

Deep-submicrometer large-angle-tilt implanted drain (LATID) technology is described. It is found by Monte Carlo process simulation and SIMS measurements that a sufficiently long n^- region can be formed under the gate by taking advantage of large-angle-tilt implant and successfully without ion channeling by taking care of the implant direction. A design that offsets the n⁺ implant by sidewall spacers to suppress the n⁺-gate overlap to zero while keeping the n^- region fully overlapped with the gate is found to be crucial for improved performance and reliability. The device performance, such as current drivability and short-channel effects, is described, and the circuit speed is investigated. Hot-carrier effects such as lateral electric field and device lifetime over a wide range of drain structures are also investigated. The tradeoff between device performance and hot-carrier reliability in deep-submicrometer LATID FETs is discussed     

Bounds of age replacement time

An age replacement policy with a planned replacement time t₀ is considered. Five approximations which give upper or lower bounds of an optimum time t₀¹ and are computed more easily than t₀¹ are derived. A numerical example shows, when the failure time has a Weibull distribution, that some approximations are fairly good.     

Ferroelectric and Magnetic Properties in Room‐Temperature Multiferroic GaxFe2−xO3 Epitaxial Thin Films

GaFeO₃‐type iron oxide is a promising room‐temperature multiferroic material due to its large magnetization. To expand its usability, controlling the ferroelectric and magnetic properties is crucial. In this study, high‐quality Ga_xFe_2–xO₃ (x = 0–1) epitaxial films are fabricated and their properties are systematically investigated. All films exhibit room‐temperature out‐of‐plane ferroelectricity, showing that the coercive electric field (E_c) decreases monotonically with x. Additionally, the films show in‐plane ferrimagnetism with a Curie temperature (T_C) >350 K at x = 0–0.6. The coercive magnetic field (H_c) decreases with x at x ≤ 0.6, but shows a constant value at x > 0.6, whereas the saturated magnetization (M_s) increases with x at x ≤ 0.6, but decreases with x at x > 0.6. X‐ray magnetic circular dichroism reveals that the large magnetization at x = 0.6 is derived from Fe³⁺ (3d⁵) at octahedral sites. The controllable range of the E_c, H_c, and M_s values at room temperature (400–800 kV cm^?1, 1–8 kOe, and 0.2–0.6 µ_B/f.u.) is very wide and differs from those of well‐known multiferroic BiFeO₃. Furthermore, the Ga_xFe_2?xO₃ films exhibit room‐temperature magnetocapacitance effects, indicating that adjusting T_C near room temperature is useful to achieve large room‐temperature magnetocapacitance behavior.     

Optimal fault margin in a computer system

This paper suggests a stochastic model how to determine a fault margin in a computer system, who fails when the total number of hidden faults exceeds a threshold level N of tolerance: A fault occurs at a non-homogeneous Poisson process, and (i) becomes system failure with probability p₁, (ii) becomes hidden fault with probability p₂ and is accumulated, or (iii) is removed with probability p₃. The expected cost rate to system failure is derived, and an optimal number N^* to minimize it is discussed. A numerical example is finally given.     

Characterization of polystyrene-binding peptides (PS-tags) for site-specific immobilization of proteins

In this study, we characterized polystyrene-binding peptides (PS-tags) that possess a specific binding affinity for hydrophilic polystyrene (phi-PS) plates. Both the FITC-labeled PS19-1 (RAFIASRRIKRP) and PS19-6 (RIIIRRIRR) peptides showed strong binding affinity for commercially available hydrophilic, but not hydrophobic, PS plates in the presence of the non-ionic surfactant Tween 20. The dissociation constants (K_d) of the PS19-1 and PS19-6 peptides for the hydrophilic PS-A plate were 169 and 86 nM, respectively, and the K_d of both peptides increased with the concentration of NaCl or urea. Based on adsorption yield and residual activity of glutathione S-transferase (GST) after fusion with the PS19-6 peptide or its variants, it was found that the basic amino acid in the PS-tags, i.e., Arg was essential for the strong binding affinity of PS-tags in both the peptide and peptide-fused protein forms The aliphatic amino acids in PS19-6 and PS19-6L, such as Ile or Leu, were also effective. Thus, a series of PS-tags that possess this unusual feature, especially the peptides PS19-6 (RIIIRRIRR) and PS19-6L (RLLLRRLRR), are potential candidate affinity peptide tags for site-specific immobilization of proteins onto hydrophilic PS plates, which show potential as solid supports for protein-based biochips.     

Chain‐length Distribution Profiles of Amylopectin Isolated from Endosperm Starch of Waxy and Low‐amylose Bread Wheat (Triticum aestivum L.) Lines with Common Genetic Background

Large A‐type endosperm starch granules were isolated from near‐isogenic waxy and non‐waxy lines and low‐amylose mutant lines of bread wheat with a common genetic background. The amylose contents of A‐type starch ranged from 2.6% to 23.6%. Amylopectin was isolated by concanavalin A (Con A) precipitation from the isolated starch. The λ_max (range: 532‐538 nm) and blue values at 680 nm (range: 0.026‐0.037) of the iodine‐amylopectin complex were not significantly different among the isolated amylopectins, indicating that amylopectins from non‐waxy and low‐amylose lines did not contain such long chains as amylose or extra‐long chains of amylopectin affecting iodine complex properties. Chain‐length distribution profiles measured by both high‐performance size‐exclusion chromatography (HPSEC) and high‐performance anion‐exchange chromatography (HPAEC) showed that the amylopectin structures of these lines were indistinguishable from each other. Extra‐long chains were not detected in the amylopectins by HPSEC measurement. The side‐chains measured by HPAEC were classified into four groups according to their degree of polymerization (DP), and the proportion of each group were in the following ranges: DP 6‐12, 26.5‐27.5%; DP 13‐24, 43.6‐44.1%; DP 25‐36, 13.6‐14.2%, and DP 37‐60, 11.0‐11.7%. The alleles on the Wx‐D1 locus, i.e., Wx‐D1a, Wx‐D1d, Wx‐D1f, and Wx‐D1g, responsible for granule‐bound starch synthase (GBSS I) biosynthesis had no influence on the properties of iodine‐amylopectin complex and the chain‐length distribution profiles of amylopectin.     

Isolation of antimicrobial agent from the marine algae Cystoseira hakodatensis

Cystoseira hakodatensis is an unutilised brown algae belonging to family Sargassaceae. A crude methanol extract from the algae showed inhibitory effects on the growths of Bacillus cereus and Bacillus licheniformis. To isolate the major antimicrobial agent, a sequential active‐guided isolation procedure was applied: liquid–liquid extraction, column chromatography and bio‐autography. A marked antimicrobial agent (active α) was isolated in hydrophobic fraction and was determined to phenolics without carbohydrates and proteins by phytochemical test. Regarding the antimicrobial potential, the isolated active α showed better inhibitory effects against B. cereus and B. licheniformis at 2 and 4 times of lower concentrations (62.5 and 31.3 μg mL^?1) in comparison with epigallocatechin gallate. These results showed that C. hakodatensis is a potential source of antimicrobial agent capable of preventing the growth of the two bacteria.     

Antimicrobial activity of nutmeg against Escherichia coli O157

We examined the difference between Escherichia coli O157 and non-pathogenic E. coli in their tolerance to spices. Various spices (5 g each) were homogenized at 25 degrees C for 10 min with 5 ml of 70% ethyl alcohol, and the supernatant solutions obtained by centrifugation were used as spice extracts. When the E. coli strains were incubated with each spice extract at concentrations of 0.01% and 0.1%, a noteworthy difference was observed between the O157 and non-pathogenic strains in their tolerance to nutmeg. The populations of the non-pathogenic strains could not be reduced, but those of the O157 strains were remarkably reduced. Antibacterial activity by the nutmeg extract was also found against the enteropathogenic E. coli O111, but not against enterotoxigenic (O6 and O148) and enteroinvasive (O29 and O124) E. coli. When we examined the antibacterial effect of volatile oils in nutmeg on the O157 and non-pathogenic E. coli strains, all O157 strains tested were found to be more sensitive to beta-pinene than non-pathogenic E. coli strains.     

Role of Heavy Meromyosin in Heat‐Induced Gelation in Low Ionic Strength Solution Containing l‐Histidine

The gelation of myosin has a very important role in meat products. We have already shown that myosin in low ionic strength solution containing l ‐histidine forms a transparent gel after heating. To clarify the mechanism of this unique gelation, we investigated the changes in the nature of myosin subfragments during heating in solutions with low and high ionic strengths with and without l ‐histidine. The hydrophobicity of myosin and heavy meromyosin (HMM) in low ionic strength solution containing l ‐histidine was lower than in high ionic strength solution. The SH contents of myosin and HMM in low ionic strength solution containing l ‐histidine did not change during the heating process, whereas in high ionic strength solution they decreased slightly. The heat‐induced globular masses of HMM in low ionic strength solution containing l ‐histidine were smaller than those in high ionic strength solution. These findings suggested that the polymerization of HMM molecules by heating was suppressed in low ionic strength solution containing l ‐histidine, resulting in formation of the unique gel.