ICRF Experiments and GAMMA 10 Potential Formation on the Tandem Mirror

Target plasmas, on which the formation of the electrostatic potentials and the improvement of the confinement are studied, are produced with ICRF in the GAMMA 10 tandem mirror. The ion temperature of more than 10 keV has been achieved in relatively low density plasmas. When the strong ICRF heating is applied, it is observed that the high frequency and the low frequency fluctuations are excited and suppress the increase of the plasma parameters. Recently, a new high power gyrotron system has been constructed and the ECRH power in plug extends up to 370 kW. The improvement of the confinement due to the formation of the potential in the axial direction and the strong radial electric field shear has been observed.     

金属基复合材料的高应变速率超塑性

综述并评论了金属基复合材料的高应变速率超塑变形机制，描述了金属基复合材料在高应变速率超塑变形中的一些理化现象，说明了变形过程中的各种影响因素，总结了具有高应变速率超塑性能的金属基复合材料及其性能，并指出了在金属基复合材料的高应变速率超塑性研究方面的不足。     

基于高速转盘法的剩余污泥可溶化处理

高速转盘法是作者等开发的一种新型的剩余污泥可溶化处理的物理方法,是一种经济实用的剩余污泥减量化、资源化的前处理工艺。实验采用自制的高速转盘对污泥进行可溶化处理,并对实验过程中污泥的可溶化机制、实验装置的结构及运转参数与污泥可溶化之间的关联特性进行了研究。结果表明：高速转盘所产生的流体剪切力是导致污泥可溶化的主要原因,同时,转盘与定盘之间的研磨作用和水解酶的酶促反应也对污泥可溶化起到了促进作用。研究发现：流体剪切力仅存在于距转盘微小距离的空间内对污泥微生物细胞进行破碎,而且足够大的转盘转速与足够高的污泥MLSS浓度才能产生高效的导致污泥可溶化的流体剪切力。在转盘转速为5000 r·min^-1,污泥MLSS浓度高于18000 mg·L^-1,处理45 min时,污泥的可溶化率(DOC/TOC)达50%以上。     

EFFECT OF PHYSICAL PROPERTIES OF FOOD PARTICLES ON THE DEGREE OF GRAININESS PERCEIVED IN THE MOUTH

Nineteen food materials were pulverized and passed through standard sieves to prepare samples with different particle sizes (23–500 μm). Each sample was tested for physical properties, and sensory evaluation tests were conducted to obtain the graininess threshold value and the degree of graininess discrimination. The graininess threshold value tended to decrease and the degree of graininess discrimination tended to increase with increasing degree of circularity, with decreasing solubility, with decreasing water absorption rate- particle size coefficient, and with increasing WK₂/K₁. The degree of graininess discrimination tended to increase with increasing particle size and increasing WK₂. With a multiple-regression analysis, the graininess threshold value was expressed by six physical properties, and the degree of graininess discrimination was expressed by eight physical properties, each with high contribution rates.     

PERCEPTION OF GRITTINESS IN AN OIL-IN-WATER EMULSION

Microcrystalline cellulose was dispersed as a gritty substance in an emulsion, and sensory evaluation was conducted to examine the effect of the presence of oil on grittiness felt in the mouth. Samples were prepared with three types of microcrystalline cellulose of average particle size 14, 38, and 76 μm and with a concentration in water of 0.03–2.7%, with three types of emulsion with an oil-volume fraction of 0.2–0.7, and with three rates of homogenization of 500–15,000 rpm. The flow behavior and loss modulus of each sample were measured and sensory evaluation was made of the perceived grittiness. A multiple regression analysis of the data shows that the proportion of people who could perceive grittiness was influenced by the following factors and in that order: concentration of microcrystalline cellulose, oil droplet size, loss modulus, and particle size of microcrystalline cellulose. The proportion of people who perceived grittiness also increased with increasing oil droplet size. This was conceivably caused by the uneven distribution of microcrystalline cellulose particles promoted by large oil droplets. An equation was developed relating the proportion of people perceiving grittiness to the physical properties of the sample. The result indicates that factors effecting grittiness perception are identical for emulsions, aqueous suspensions, viscous suspensions and gels, studied previously.     

The fabrication and properties of aesthetic FRP wires for use in orthodontics

Transparent or translucent fibre-reinforced polymeric wires have been produced in an attempt to reproduce the mechanical properties of the metallic wires in current use in orthodontics. Two methods were employed: mould polymerization, and hot-drawing. Both methods produced wires of 0.5 mm diameter. Two polymers were investigated, poly(methyl methacrylate) and epoxy resin, and these were filled with either long silane-coated alumina fibres or fibres made from CPSA glass. Whilst mould-polymerized wires showed a linear increase in Young's modulus with fibre content, they did not obey the rule of mixtures. However, the hot-drawn wires did, and they also demonstrated the rigidity, strength and good elastic recovery needed for use in orthodontics.     

Ohmic heating of Japanese white radish Rhaphanus sativus L.

Ohmic heating was applied to Japanese white radish, Rhaphanus sativus L. at 50 Hz-10 kHz and 40 V cm⁻¹ to examine the effects of frequency on the heat generation. Of the frequencies examined, 50 Hz gave the sharpest initial rise of temperature and the shortest time to raise the temperature at the mid-part of radish to 80°C. The heating rates above 60°C were found to be almost the same and linear for all the frequencies. The pressurization (400 MPa, 25°C, for 10 min) of radish eliminated the sharp initial increase of temperature observed at 50 Hz, and gave an almost linear rise of temperature similar to those above 60°C. When radish was treated with a square wave (10 ms with 10 ms interval) of 45 V cm⁻¹ for 30 s, its impedance decreased and never recovered even after storage at room temperature for 20 h. When radish was treated at 50 Hz and 40 V cm⁻¹ until its mid-part reached 30°C, or heated to 80°C in hot water and then cooled to 30°C, ¹H-NMR imaging analysis showed more free movement of liquid components than in untreated radish. These results suggest that the initial rapid heating up at low frequency is caused by the electroporation of radish tissue membrane, resulting in the reduction of its impedance.     

ɛ-(γ-Glutamyl)lysine Crosslink Formation in Sardine Myofibril Sol during Setting at 25°C

The quantitative change of ?-(y-glutamyl)lysine (EGL) crosslink and relationship between crosslink content and gel-strength were examined on salt-ground myofibril sol from sardine (Sardinops melanostictus) during incubation at 25°C. In the presence of EGTA, no EGL crosslinks were detected in myofibril sol and gelation did not occur. The EGL crosslink content and breaking strength of gels increased in proportion to incubation time. High correlation was observed between the logarithm of breaking strength and logarithm of EGL crosslink content (r=0.987). The EGL crosslinks formed by transglutaminase are important in the setting of sardine meat sol at < 30°C.     

ORAL PERCEPTION OF GRITTINESS: EFFECT OF PARTICLE SIZE AND CONCENTRATION OF THE DISPERSED PARTICLES AND THE DISPERSION MEDIUM

The perceptibility of grittiness and the threshold value of grittiness were examined in five disperse model systems: aqueous suspensions, low and high viscous suspensions, and soft and hard gels. Fourteen types of microcrystalline cellulose were used having different particle sizes (between 6–79 μm) and physical properties (shape, degree of polymerization, and state at the material stage). In each system, the proportion of people who perceived grittiness increased with increasing particle size and decreased with increasing particle concentration demonstrating that perception of grittiness depended on both particle size and concentration. The proportion of people who perceived grittiness was found by multiple regression analysis to have a high correlation with the logarithm of (particle size × concentration). Each system gave an approximate regression equation representing this relation. The value of particle size × concentration at the grittiness threshold was defined as the point where 50% of people perceived grittiness. These values were calculated to be 6.0 (aqueous suspension). 19.7 (low viscosity), 26.7 (high viscosity suspension), 30.7 (soft), and 42.1 (hard gel). The factor contributing most to grittiness was concentration, followed by dispersion medium and particle size. The proportion of people who perceived grittiness was also expressed by a multiple regression equation which included these three factors. The obtained results suggest the possibility of predicting and controlling grittiness in foods.