Emerging research memory and logic technologies

The purpose of this article is to introduce a set of technology relevance or evaluation criteria and, based on these criteria, to offer a critical assessment of those technology entries for memory and logic being considered for post CMOS-scaling information processing. Additionally, charge-based nanoelectronic devices are discussed in this article separately from those approaches proposing use of a new means for data representation or "state variable." This separate discussion addresses an important question related to new charge-based information-processing approaches concerning the fundamental limits of an elemental switch (size, energy, speed, etc.).     

Cooking rate, pH and final endpoint temperature effects on color and cook loss of a lean ground beef model system

To assess the effects of pH, heating rate and endpoint temperature on instrumental and visual color of ground beef, pH was adjusted to 5.2–6.4, samples were heated at 0.7°C or 3°C/min to 55, 60, 65, 70, 75 or 80°C in a water bath. Cooking rate had no effect on cook loss, instrumental or visual color. Regression equations for linear, quadratic and/or cubic effects of pH and/or endpoint temperature were significant for most color indices. Amount of variance explained by the model and R² was increased by adding the calculated percentages of metmyoglobin and/or deoxymyoglobin to the regression models. The predicted sensory brownness score (0=very pink, 7.5=intermediate pink/brown, 15=intense brown) for samples with pH 5.75 cooked to 70°C was 9.75. Samples with a pH of 5.5 achieved this brownness score at 67°C. Samples with a pH of 5.2 achieved this brownness at 58°C.     

802.11n家庭无线视频传输市场起飞，揭密幕后硅PA技术

2010年802．11n家庭无线视频传输市场终于起飞,幕后的基于硅技术的大功率WLAN PA功不可没,它解决了无线视频传输中如何在峰值RF功率下保持PA性能的关键技术难题。     

Quality changes in beef gluteus medius, infraspinatus, psoas major, rectus femoris, and teres major enhanced prior to aging

ABSTRACT:  The objective of this study was to evaluate the effects of enhancement and aging on quality characteristics of the gluteus medius (round), rectus femoris (round), teres major (chuck), infraspinatus (chuck), and psoas major (loin). Muscles were enhanced, vacuum packaged, and aged for 7 or 14 d. Aging affected enhanced compared with nonenhanced beef differently. After 7 d of aging, enhanced beef experienced more cook loss and was less red (higher hue angle, lower a * values, and chroma) than did nonenhanced beef; after 14 d of aging, these differences were lost. Enhancement increased tenderness and brown color of the gluteus medius (round); however, it decreased visual green and red colors. Enhanced gluteus medius experienced 3.1% lower purge losses, lower L * values, and chroma than their nonenhanced counterparts. Enhancement increased infraspinatus (chuck) tenderness and visual brown color, and decreased visual red and green colors, purge loss, L * value, a * value, and chroma. The enhanced infraspinatus was substantially more tender than the other muscles evaluated, other than the gluteus medius ; however, it was also substantially more visually brown. Enhancement decreased purge loss of the psoas major . Enhancement increased L * and a * values, hue angles, and chroma than other enhanced muscles. After enhancement the tenderness of the rectus femoris increased by 10%, decreased purge losses from 4.5% to 1.7%, and decreased green color by 18%. It reduced L * and a * values and chroma. Aging increased tenderness. Overall, muscles from the chuck ( infraspinatus and teres major ) appeared to benefit the most from enhancement.     

Postmortem pH, Muscle, and Refrigerated Storage Effects on Ability of Vacuum-Packaged Pork to Bloom

ABSTRACT: Effects of pH, muscle, and storage time on the ability of vacuum-packaged pork chops to bloom were investigated. Low pH samples exhibited more change in color measures during the 30 min blooming period than did the medium and high pH samples. The low pH sample bloomed more rapidly and to a greater extent than medium and high pH samples. Among the 3 muscles, Longissimus had the highest, while Semimembranosus had the lowest a^* value and hue angle changes. Overall, refrigerated storage of vacuum packaged pork for 7 d or more resulted in more efficient blooming when pH was low. The ability of vacuum-packaged pork to rebloom is necessary for the meat to regain the consumer-expected pink-red color after opening the vacuum bag.     

Quality changes in beef complexus, serratus ventralis, vastus lateralis, vastus medialis, and longissimus dorsi muscles enhanced prior to aging

ABSTRACT:  Beef complexus (chuck), serratus ventralis (chuck), vastus lateralis (round), vatsus medialis (round), and longissimus dorsi (loin) muscles were enhanced (0.3% salt, 0.4% phosphate), vacuum packaged, and aged for 7 or 14 d. Enhancement increased positive sensory attributes (tenderness, juiciness, beef flavor, saltiness) and decreased negative attributes (off-flavors) of all muscles but had greater effects on some than on others. It increased the oily mouthfeel (10%) and saltiness (40%) and decreased the L * value and chroma of the complexus (chuck). It increased tenderness, juiciness, and beef flavor and decreased off-flavors, visual red and brown colors, shear value, and cook loss of the serratus ventrali (chuck) , vastus lateralis (round), vastus medialis (round), and longissiumus dorsi (loin). Aging slightly decreased rancid and liver off-flavor scores, visual brown color, and shear value and increased the hue angle and L * and b * values.     

Anaerobic oxidation of methane: mechanisms, bioenergetics, and the ecology of associated microorganisms

Microbially mediated anaerobic oxidation of methane (AOM) moderates the input of methane, an important greenhouse gas, to the atmosphere by consuming methane produced in various marine, terrestrial, and subsurface environments. AOM coupled to sulfate reduction has been most extensively studied because of the abundance of sulfate in marine systems, but electron acceptors otherthan sulfate are more energetically favorable. Phylogenetic trees based on 16S rRNA gene clone libraries derived from microbial communities where AOM occurs show evidence of diverse, methanotrophic archaea (ANME) closely associated with sulfate-reducing bacteria, but these organisms have not yet been isolated as pure cultures. Several biochemical pathways for AOM have been proposed, including reverse methanogenesis, acetogenesis, and methylogenesis, and both culture-dependent and independent techniques have provided some clues to howthese communities function. Still, questions remain regarding the diversity, physiology, and metabolic restrictions of AOM-related organisms.     

Extraction,optimisation and characterisation of phenolics from Thymus vulgaris L.: phenolic content and profiles in relation to antioxidant,antidiabetic and antihypertensive properties

The objectives of this study were to examine varying extraction conditions of Thymus vulgaris L. as related to phenolic content and profiles of the extracts and their antioxidant, antihypertensive and antidiabetic properties. Phenolics were extracted under various conditions pertaining to free and bound phenolics, solvent type and combination of extraction time and temperature, and these extracts were evaluated in terms of their antioxidant activities and inhibitory activities of angiotensin‐converting enzyme (ACE), α‐glucosidase and α‐amylase. The acetone–water solvent mixture (1:1; v/v) produced the extract with the greatest phenolic content, antioxidant activity and inhibitory activities of ACE and α‐glucosidase. The optimal extraction temperature for maximum phenolic content and antioxidant activity associated with methanol extraction was 60 °C, whereas a lower temperature at 40 °C was required to maximise inhibitory activities for ACE, α‐glucosidase and α‐amylase. An inverse relationship was seen between antioxidant and glucosidase inhibitory activities vs. the ACE and α‐amylase inhibitory activities, which suggests the need for extractions to be directed to specific bioactivities of thyme extracts. Generally, the results indicate major differences in phenolic profiles among the tested extraction conditions with thymol as the predominant phenolic seen in most extractions, while gallic acid, rosmarinic acid or diosmin also predominated in other extracts. Extracts with the same predominant phenolic compound and similar phenolic content showed major disparities in their ACE, glucosidase and α‐amylase inhibitory activities, indicating that the major phenolic profiles of thyme extracts may not be necessarily related to the degree of inhibition of ACE, glucosidase and α‐amylase enzymes.     

Prediction of simultaneous contrast between map colors with Hunt's model of color appearance

The objective of this research was development of a quantitative model of simultaneous contrast (induction) to aid selection of sets of easily identified map colors. The model is an extension of R. W. G. Hunt's model of color appearance. Contrasts between central and proximal colors were used to adjust Hunt's lightness, relative redness-greenness, and relative yellowness-blueness measures. Human subject responses to CRT displays in an experiment were analyzed to produce a set of rules for selecting map colors. Rather than predict average perceptions for central/proximal color combinations, acknowledgment was made of the inherent variability in map readers' perceptions of color by developing generalized perception buffers that accounted for at least 90% of test subject responses. The task of selecting colors that will not be confused once they appear with numerous proximal colors on a map thus becomes a task of selecting colors that do not have buffers that overlap in color space. © 1996 John Wiley & Sons, Inc.     

Interactions between immunoglobulin-like and catalytic modules in Clostridium thermocellum cellulosomal cellobiohydrolase CbhA

Cellobiohydrolase CbhA from Clostridium thermocellum cellulosome is a multi-modular protein composed starting from the N-terminus of a carbohydrate-binding module (CBM) of family 4, an immunoglobulin(Ig)-like module, a catalytic module of family 9 glycoside hydrolases (GH9), X1(1) and X1(2) modules, a CBM of family 3 and a dockerin module. Deletion of the Ig-like module from the Ig-GH9 construct results in complete inactivation of the GH9 module. The crystal structure of the Ig-GH9 module pair reveals the existence of an extensive module interface composed of over 40 amino acid residues of both modules and maintained through a large number of hydrophilic and hydrophobic interactions. To investigate the importance of these interactions between the two modules, we compared the secondary and tertiary structures and thermostabilities of the individual Ig-like and GH9 modules and the Ig-GH9 module pair using both circular dichroism (CD) spectroscopy and differential scanning calorimetry (DSC). Thr230, Asp262 and Asp264 of the Ig-like module are located in the module interface of the Ig-GH9 module pair and are suggested to be important in 'communication' between the modules. These residues were mutated to alanyl residues. The structure, stability and catalytic properties of the native Ig-GH9 and its D264A and T230A/D262A mutants were compared. The results indicate that despite being able to fold relatively independently, the Ig-like and GH9 modules interact and these interactions affect the final fold and stability of each module. Mutations of one or two amino acid residues lead to destabilization and change of the mechanism of thermal unfolding of the polypeptides. The enzymatic properties of native Ig-GH9, D264A and T230A/D262A mutants are similar. The results indicate that inactivation of the GH9 module occurs as a result of multiple structural disturbances finally affecting the topology of the catalytic center.