Structural and Functional Change in Albino Rat Retina Induced by Various Visible Light Wavelengths

The effects of visible light, from short to long wavelengths, on the retina were investigated functionally and histologically. The left eyes of Sprague–Dawley albino rats (6-weeks old, n = 6 for each wavelength) were exposed to seven narrow-band wavelengths (central wavelengths, 421, 441, 459, 501, 541, 581, and 615 nm) with bandwidths of 16 to 29 nm (half bandwidth, ±8–14.5 nm) using a xenon lamp source with bandpass filters at the retinal radiant exposures of 340 and 680 J/cm². The right unexposed eyes served as controls. Seven days after exposure, flash electroretinograms (ERGs) were recorded, and the outer nuclear layer (ONL) thickness was measured. Compared to the unexposed eyes, significant reductions in the a- and b-wave ERG amplitudes were seen in eyes exposed to 460-nm or shorter wavelengths of light. The ONL thickness near the optic nerve head also tended to decrease with exposure to shorter wavelengths. The decreased ERG amplitudes and ONL thicknesses were most prominent in eyes exposed to 420-nm light at both radiant exposures. When the wavelengths were the same, the higher the amount of radiant exposure and the stronger the damage. Compared to the unexposed eyes, the a- and b-waves did not decrease significantly in eyes exposed to 500-nm or longer wavelength light. The results indicate that the retinal damage induced by visible light observed in albino rats depends on the wavelength and energy level of the exposed light.     

Effects of processing and cooking on the levels of pesticide residues in soybean samples

The effects of processing and cooking on the levels of pesticide residues in soybean samples were investigated for 14 pesticides in pre-harvest samples. On soaking, the transfer ratios (%, total pesticide residue amount in product/that in soybean) of soaked soybean were greater than 60% for most of the pesticides investigated. The transfer ratio of soymilk ranged from 37% to 92%, and that of tofu ranged from 7% to 63%. The processing factor (Pf, the concentration (mg/kg) of pesticide in product/that in soybean) of tofu ranged from 0.026 to 0.28. These values varied among pesticides. There was a high correlation between the log P(ow) and the transfer ratio of tofu. The test described here should be useful to obtain the transfer ratios of pesticide residues in processing and/or cooking steps.     

Catalytic Performance of Aged Rh/CeO2–ZrO2 for NO–C3H6–O2 Reaction Under a Stoichiometric Condition

The activity of Rh/CeO₂ for NO reduction by C₃H₆ was gradually deceased by mixing with ZrO₂ until 68 mol%. Rh supported on CeO₂–ZrO₂ with higher OSC was found to show lower catalytic activity. High OSC of CeO₂–ZrO₂ would probably stabilize the surface of Rh in oxidized state, resulting in low activity and low efficiency of C₃H₆ utilization for NO reduction. In situ FT-IR spectroscopy suggested that mononitrosyl species such as Rh(NO)^δ? and Rh(NO)^δ+ are reaction intermediates in the NO–C₃H₆–O₂ reaction over Rh/CeO₂–ZrO₂ catalysts.     

Critical issues for the manufacture of the ITER TF coil winding pack

Research and trials by the Japan Atomic Energy Agency (JAEA) focus on the remaining technical issues in the ITER TF coil winding pack (WP) manufacturing process. Specific issues include the feasibility of automatically measuring conductor length during automatic winding with a high degree of accuracy (±0.02%) and a fabrication process to comply with the demanding tolerances (up to 1 mm distortion in flatness and 1.5 mm in-plane shrinkage) of the radial plate (RP) due to cover plate (CP) welding. The authors developed a new technique to measure conductor length very accurately by combining an ordinary encoder and a newly developed optical system. A simulation based on test results of CP welding using a RP mock-up indicates that a flatness of 1 mm is achievable, but the in-plane shrinkage of the RP is approximately 5 mm. One possible solution is to fabricate the RP larger than required to allow for in-plane shrinkage. Another solution is to reduce the thickness or length of the welding. The feasibility of these solutions to most of the major technical issues suggests that it is time for full qualification testing of the fabrication process in a dummy double-pancake trial.     

Structure and Properties of Endosperm Starch and Water Soluble Polysaccharides from Sugary Mutant of Rice (Oryza sativa L.)

Structure and properties of starch and water soluble polysaccharides (WSP) from sugary (su) endosperm of rice were examined. The su starch contained more amylose and had a somewhat higher ratio of the short chains to the long chains of amylopectin than normal starch. The WSP consisted of short α-1, 4-chains and their average degree of polymerization was 8.6 glucose units. Susceptibility of the su starch to crude Rh. glucoamylase was higher than that of the normal. The initial and final temperatures and heat of gelatinization of the su starch granules were much lower than those of the normal ones.     

Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust

The soft texture of the pizza crust rim is generated by baking at a high temperature for a short period in a stone oven. In the case of baking in an electric oven, the pizza dough is baked at a much lower temperature and for a longer period, resulting in a harder texture. To improve the texture of electric oven-baked pizza crust, the effects of water and gelatinized starch on the viscoelasticity of pizza dough and the texture of pizza crust were investigated. Rheological properties (storage modulus, loss modulus, and yield stress) of pizza dough decreased with an increase in water content. When wheat flour in the dough was partially replaced with pre-gelatinized wheat starch, the rheological properties of the dough were maintained even at a high-water content. These results indicate that water-enriched dough can be prepared with gelatinized starch and baked using an electric oven. There was no significant difference in apparent density between the conventional and modified pizza crusts. Water content of the crumb part of the modified crust was significantly higher than that of the conventional crust. Texture analysis revealed that the modified pizza crust showed significantly lower stress at high strain than the conventional crust. In addition, sensory evaluation showed that the modified pizza crust exhibited greater firmness and stickiness than the conventional crust, which was attributed to the increased water content with gelatinized starch of the dough.     

Effects of phosphorus content on generation and growth of cracks in nickel–phosphorus platings owing to thermal cycling

We observed crack generation and structural changes in electroless nickel–phosphorus (Ni–P) plating layers formed on copper-metalized silicon nitride substrates both during thermal cycling from ? 40 to 250 °C and during storage (not cycling) at 250 °C in order to investigate the effect of the phosphorus contents on crack generation and growth in the Ni–P platings. The used platings contained phosphorus at three different contents: 2.1 wt% [Ni–P(low)], 6.5 wt% [Ni–P(med)], and 10.9 wt% [Ni–P(high)]. The generation time and the amount of cracks were strongly dependent on their phosphorus contents. More cracks appeared after thermal cycling than after storage at 250 °C. In Ni–P(low), cracks were generated after 200 thermal cycles, whereas no cracks were observed even after 250 h of storage at 250 °C. In Ni–P(med) and Ni–P(high), both during thermal cycling and storage at 250 °C, cracks formed during or after crystallization of the amorphous layers. These results suggest that the primary factors affecting the generation of cracks in electroless Ni–P platings are crystallization of the Ni–P platings and repeated changes in thermal stress.     

Three-dimensional time-averaged void fraction distribution measurement technique for BWR thermal hydraulic conditions using an X-ray CT system

We have developed a void fraction distribution measurement technique using the three-dimensional (3D) time-averaged X-ray computed tomography (CT) system to understand two-phase flow behavior inside a fuel bundle for boiling water reactor (BWR) thermal hydraulic conditions of 7.2 MPa and 288 °C. As a first step, we measured the 3D void fraction distribution in a vertical square (5?×?5) rod array that simulated a BWR fuel bundle in the air–water test. A comparison of the volume-averaged void fractions evaluated by the developed X-ray CT system with those evaluated by a differential pressure transducer showed satisfactory agreement within a difference of 0.03. Thus, we confirmed that the developed system could be used to get 3D imaging of the vertical square rod array used in the test under the BWR operating pressure condition. In the next step, we did a verification test using the vertical pipe (11.3 mm ID) for BWR thermal hydraulic conditions. A comparison of the cross-sectional-averaged void fractions evaluated by the X-ray CT system with those evaluated by the drift-flux model showed good agreement within a difference of 0.05. We confirmed that the evaluated void fraction distribution forms in the horizontal cross section changed with the quality in response to the flow regime transition.     

Overview of the TITAN project

This is an overview paper of the joint TITAN (Tritium, Irradiation, and Thermofluid for America and Nippon) project of the Japan–USA fusion cooperation program. The objectives, tasks structure, and technical highlights of the TITAN project are presented, as well as the direction of the project toward its end in March 2013.