Carbonization properties of carbonaceous substances oxidized by air blowing—I: Carbonization behaviors and chemical structure of residual oils oxidized by air blowing

The carbonization process of oxidized oils was investigated by the successive observation of the cokes at several intermediate stages with particular attention to the cocarbonization compatibility of the components, in order to understand how the medium mosaic texture was developed from the oxidized oils. When the oxidized oil was carbonized, very small anisotropic spheres appeared in the matrix, but, being fixed into the mosaic texture, they formed clusters with limited growth of their diameters. The n-hexane insoluble (nHI) and the n-hexane soluble (nHS) components in the, oxidized oil produced isotropic and flow textures in the cokes, respectively. These components did not allow the smooth growth of the anisotropic spheres because of their poor compatibility. Cocarbonization with some proper additives was found effective both in developing a flow texture from the nHI of the oxidized oil and producing a high coke yield. Chemical analyses of the components were performed in order to explain the compatibility.     

Poly(p-tert-butoxycarbonyloxystyrene): a convenient precursor to p-hydroxystyrene resins

An efficient synthetic route to pure, high molecular weight poly(p-hydroxystyrene) is reported. The route involves synthesis of a new monomer, p-tert-butoxycarbonyloxystyrene, polymerization by radical initiation or by cationic initiation in liquid SO₂, followed by thermolysis or acidolysis of the tert-butoxycarbonyl protecting group. Porous, crosslinked resin beads containing the nucleophilic, phenol pendant group have been prepared in a similar fashion from the precursor terpolymer of p-tert-butoxycarbonyloxystyrene, styrene and divinylbenzene. The utility of this resin for solid-phase synthesis has been demonstrated.     

Selective synthesis of isobutene trimers and hexamers with oxo acid catalysts

The reaction of isobutene (IB) with its dimers (IB₂) catalyzed by CF₃SO₃H yielded isobutene trimers (IB₃) in high yield in nonpolar solvents at 0°C. The initial feed of isobutene, in the presence of equimolar IB₂ or more, was selectively converted into IB₃ without loss or accumulation of IB₂. After complete consumption of the isobutene, however, the remaining IB₂ rapidly dimerized to isobutene tetramers (IB₄). ¹³C-NMR analysis of the products showed that the IB₃ was formed via addition of the t-butyl cation (protonated isobutene to 2,4,4-trimethyl-1-pentene (an IB₂ isomer); the trimer fraction was free from isomers arising from addition of the t-butyl cation to 2,4,4-trimethyl-2-pentene (another IB₂ isomer) or addition of the IB₂ cation to isobutene. The IB₃ thus obtained was further oligomerized with CF₃SO₃H catalyst in nonpolar media in the range of 0 to ?25°C to give a mixture of IB₅, IB₆, and IB₇ in high yield. With EtAlCl₂ as catalyst, reaction of isobutene with IB₂ and oligomerization of IB₃ both resulted in products with a broad molecular weight distribution containing higher oligomers and complex hydrocarbons formed via cracking of the intermediate carbocations.     

护毛法回收的猪毛通过爆发性膨胀处理的溶解性

本文报导了通过爆发性膨胀增加猪毛溶解度的方法,从而使得保毛脱毛法所回收的猪毛能够得到更有效的利用。     

Antimicrobial effect of spices and herbs on Vibrio parahaemolyticus

The antimicrobial effects of spices and herbs from 18 plant species were examined on a foodborne pathogen, Vibrio parahaemolyticus, with the use of combinations of temperatures and nutrient levels. Basil, clove, garlic, horseradish, marjoram, oregano, rosemary, and thyme exhibited antibacterial activities at incubation of 30 degrees C, while with the exception of horseradish, the same spices and additional 7 species exhibited the activities at 5 degrees C. The lowest MIC (minimum inhibitory concentration) was 0.125% observed in clove and marjoram at 30 degrees C in a nutrient rich medium. Lowering of incubation temperature produced little effect on the MICs except for turmeric. The decreasing of the MIC in turmeric appeared to be basically attributed to the sensitivity of the bacterium to coldness. In nutrient poor medium, the lowest was 0.001 and 0.00025% in marjoram at 30 degrees C and at 5 degrees C, respectively. The sensitivity to several spices and herbs was similar among different clinical serotypes including the emerging strain O3:K6. These results suggest that the spices and herbs can be practical for protecting seafood from the risk of contamination by V. parahaemolyticus and used in hurdle technology with low temperature.     

Amino Acid Absorption in Portal Blood After Duodenal Infusions of a Soy Protein Hydrolysate Prepared by a Novel Soybean Protease D3

ABSTRACT:  The intestinal absorption of amino acids from decapeptide was investigated in rats under unrestrained conditions. The soy protein hydrolysate utilized in the experiment was produced by a novel soybean protease D3. The enzymatic features of protease D3 showed high homology with cathepsin L and cathepsin K and the average molecular weight of D3 hydrolysate is approximately 1200. We compared the intestinal absorption of D3 hydrolysate in portal blood with that of an amino acids mixture and soy protein with the same amino acid composition by determining the concentration of individual amino acids after a single administration of a nitrogen source. The absorptive velocity and intensity of each amino acid were calculated from its rate of elevation in the portal blood. And in most cases, these were higher in the D3 hydrolysate than in amino acids mixture and protein. The proportion of the amount of each amino acid absorbed in portal blood from D3 hydrolysate was much more like the composition of the administrated amino acids than like that from the amino acids mixture. The result of in vitro digestion assay indicated that D3 hydrolysate was hydrolyzed easier than the hydrolysates produced by microbial proteases. This is the first report to demonstrate that the D3 hydrolysate, which contains decapeptide as a dominant fraction, was more rapidly utilized than the amino acids mixture and protein as is the case with di-, tripeptides. This suggested that this hydrolysate could be available for nutraceutical use as well as use in nutritious foods for athletes and patients.     

北京养老服务机构入住理由及位置选择的初探——关于合理布局建设养老服务机构

通过对北京市养老服务机构的入住老人进行问卷调研,解析老人的入住理由.老人在机构选择意向中重视“离子女居住地近”的要素,并在实际选择入住时,呈现选择离子女居住地较近机构的趋势.根据该倾向,研究通过整理各功能区特征,为解决北京市养老服务机构入住率分布不均衡的现状,提出各功能区养老机构的规划建设见解.     

Molecular structure of La3+-induced methanol dehydrogenase-like protein in Methylobacterium radiotolerans

La(3+) and not Ca(2+) increases methanol dehydrogenase (MDH) activity in Methylobacterium radiotolerans NBRC15690. La(3+)- and Ca(2+)-MDH-like proteins were found to be homodimeric (α(2)) and heterotetrameric (α(2)β(2)), respectively. N-terminal amino acid sequences of these proteins revealed that La(3+)- and Ca(2+)-MDH-like proteins were encoded by xoxF and mxaFI, respectively.     

Immunomagnetic flow cytometric detection of staphylococcal enterotoxin B in raw and dry milk

A rapid and sensitive method for detection of staphylococcal enterotoxin B (SEB) in raw and dry milk samples with the use of antibody-based immunomagnetic separation (IMS) in conjunction with flow cytometry (FCM) was developed. Sheep anti-SEB immunoglobulin G (IgG) was immobilized on Dynabeads M-280. The SEB initially binds to the capturing antibody, which is bound on the magnetic beads. The rabbit anti-SEB IgG binds to the captured toxin and is further labeled with a Cy5-labeled goat anti-rabbit IgG antibody. The percentage of the beads that were fluorescent was measured by FCM. FCM was carried out for 1 min, and the data obtained were expressed as histograms for particle size (forward light scatter) and histograms for fluorescence intensity. A peak corresponding to the magnetic beads was clearly distinguished from a peak derived from contaminating particles in the sample solution. In the absence of SEB, about 10% of the beads emitted fluorescence. The percentage of fluorescent beads and the fluorescence intensity increased with increasing SEB concentrations. For this IMS-FCM assay, the lower limits of detection for SEB were estimated to be 0.01 and 0.25 ng/ml for buffer and milk samples, respectively.     

Purification and characterization of rice alpha-glucosidase, a key enzyme for alcohol fermentation of rice polish

Alpha-glucosidase, a key enzyme for nuka-sake brewing, was purified from Oryza sativa cv. Yamadanishiki, which is widely used for sake brewing. The molecular weight of the purified enzyme was 95 kDa. The optimum pH and temperature were 4.5 and 55 degrees C, respectively. The substrate specificity differed from that of Oryza sativa cv. Shinsetsu, which is a variety of rice consumed as a cereal. The extraction of alpha-glucosidase from the rice was stimulated by lactic acid, which suggests that lactic acid plays an important role not only in preventing bacterial contamination, but also in stimulating the parallel fermentation that occurs in nuka-sake brewing.