Salt effect on gel permeation chromatography of partially charged polymers

The effect of the addition of 0.1M LiBr to dimethylformamide (DMF) solutions of charged and uncharged polymers has been studied by GPC and [η] measurements. LiBr has a salting-out effect on polyacrylonitrile (with (PAN-S) and without (PAN) sulfonate sulfur), polystyrene (PS), and poly(vinyl acetate) (PVAc), which is seen by a decrease in [η] and an increase in the GPC retention time. The increase in retention time is, however, abnormally high for charged polymers. Association in PAN and PAN-S solutions in DMF can explain the experimental observations.     

Gas holdup and mass transfer in solid suspended bubble columns in presence of structured packings

Electrochemical gas absorption or biotechnical purification processes using structured packing as electrode or as biological support, respectively, may operate in bubble columns in presence of suspended solids. In both systems the knowledge of mass transfer rates from the liquid to the packing is important for the design of equipment. In the present investigation, the fluid dynamic behavior of a simple bubble column and a bubble column containing small size particles, both in presence of structured packing, was studied. Furthermore, mass transfer coefficients between the liquid and the structured packing were obtained by the electrochemical method. The influence of physical properties of the liquid phase, gas flow rate, kind and concentration of the suspended particles on both gas holdup and mass transfer was investigated. Correlations of the experimental data of mass transfer using dimensionless groups were derived and compared to previous correlations. Similarity with a heat transfer expression already used in two-phase systems was found.     

Effect of proteolytic starter cultures as leavening agents of pizza dough

Lactic acid bacteria (LAB) and yeasts were selected on the basis of in vitro proteolytic activity against wheat gluten protein and then assayed as leavening agents for pizza dough. Trials were carried out to compare a proteolytic starter (Prt(+)), consisting of Lactobacillus sakei T56, Weissella paramesenteroides A51 and Candida krusei G271, and a non-proteolytic starter (Prt(-)), consisting of Lb. sakei T58, W. paramesenteroides A58 and Saccharomyces cerevisiae T22. The proteolytic activity of the starter cultures was monitored immediately after mixing of the dough and throughout the fermentation process. The proteolytic activity was assessed by analysing the salt-soluble protein (SSP) and the dioxane-soluble protein (DSP) fractions of the pizza dough by discontinuous SDS-PAGE. Only the Prt(+) starter exhibited considerable qualitative and quantitative changes in the electrophoretic patterns of the protein fractions extracted. After the fermentation, the Prt(+) and Prt(-) doughs were tested to evaluate the influence of the proteolytic activity on the mechanical properties of the dough before and after baking. Indications emerged suggesting an influence of the proteolytic activity on the viscoelasticity of pizza dough. The pizza dough with Prt(+) strains showed an increase in viscous properties during the fermentation as compared with the Prt(-) dough. Moreover, an increase in the firmness of the crumb was observed in Prt(+) baked pizza dough.     

Compensation of the inherent wave front curvature in digital holographic coherent microscopy for quantitative phase-contrast imaging

An approach is proposed for removing the wavefront curvature introduced by the microscope imaging objective in digital holography, which otherwise hinders the phase contrast imaging at reconstruction planes. The unwanted curvature is compensated by evaluating a correcting wave front at the hologram plane with no need for knowledge of the optial parameters, focal length of the imaging lens, or distances in the setup. Most importantly it is shown that a correction effect can be obtained at all reconstruction planes. Three different methods have been applied to evaluate the correction wave front and the methods are discussed in detail. The proposed approach is demonstrated by applying digital holography as a method of coherent microscopy for imaging amplitude and phase contrast of microstructures.     

Activation of c-Src by receptor tyrosine kinases in human colon cancer cells with high metastatic potential

Recent data suggest that signal transduction may have a critical role in the development and regulation of the metastatic phenotype. Here, we investigated the role of c-Src activation in the process of human colon cancer metastasis to the liver. Our data, derived from two different sets of human colon cancer cell line metastatic variants, suggest that not only do highly-metastatic cells display constitutively elevated c-Src protein kinase activity when compared to poorly metastatic cells, but also that receptor tyrosine kinases participate in the ligand-activation of c-Src above basal levels. Specifically, the epidermal growth factor receptor (EGFR), p185HER2/Neu and the hepatocyte growth factor receptor (c-Met) appear to be linked to the process because they preferentially activate c-Src in highly-metastatic cells. EGFR was found to associate with c-Src in colon cancer cells and specific inhibitors of the EGFR resulted in a reduction of c-Src activity to basal levels. In addition, c-Src transfectants displayed partially-activated EGFRs, suggesting a feedback role for c-Src in the regulation of the EGFR. p185HER2/Neu was also identified in immunocomplexes of c-Src following ligand activation of the EGFR, but only in highly-metastatic cells. Collectively, these observations suggest a paradigm whereby c-Src interacts with multiple cell-surface growth factors in a catalytic fashion for the development of tumor cells with metastatic potential.     

Experimental Determination of a More Powerful Burn-In

This paper describes an experiment in which it was determined that burn-in could be made more powerful (i.e., capable of precipitating more failures in a given burn-in period) by reducing the time spent at the high temperature extreme. The number of failures precipitated in burn-in using a cycle consisting of a 2-hour non-operating cold soak and a 2-hour operating heat soak were compared to those precipitated using a 2-hour non-operating cold soak and a 4-hour operating heat soak. The shorter cycles precipitated as many failures as the longer, for an equal number of cycles. The fact that the shorter cycle required two-thirds the chamber time of the longer cycle equates to more cycles, and hence more failures removed, in a given burn-in period.     

Global stabilization of the spinning top with mass imbalance

We consider the stabilization of a top with known imbalance to the sleeping motion. We first define the sleeping motion and show that it is a solution of the equations of motion of a balanced top. In the general case where the top is unbalanced, we derive two families of control laws that globally asymptotically stabilize a top with known imbalance to the sleeping motion using torque actuators. The input torque is produced by two body-fixed torque actuators in one case, and is confined to the inertial "XY-plane in the other. The control-design strategy is based on Hamilton-Jacobi-Bellman theory with zero dynamics. The result is global in the sense that the spinning top can be stabilized to the sleeping motion regardless of spin rate, and from an arbitrary initial motion that has a coning angle of up to 90^°     

Comparison of milk‐derived whey protein concentrates containing various levels of casein

Milk permeate was obtained from microfiltration (MF) and concentrated to produce milk‐derived whey protein concentrate (MWPC); MF at low temperatures yielded permeate with caseins (MWPC‐HC), and at higher MF temperatures, low concentrations of caseins were present (MWPC‐LC). MWPC samples were compared to whey protein concentrates (WPCs). Solutions of MWPC were less turbid and produced larger foam overruns and more stable foams than WPC. MWPC‐HC solutions produced the most stable foams. MWPC contained fewer types and lower relative quantities of volatile compounds than WPC before and after storage. Compared with WPC, MWPC have superior sensory, foaming and storage properties.     

Nisin-producing organisms during traditional 'Fior di latte' cheese-making monitored by multiplex-PCR and PFGE analyses

In this work we studied using different molecular methods the population dynamics of nisin-producing organisms and the persistence of such organisms within a complex ecosystem, 'Fior di latte' cheese, a traditional high-moisture pasta filata cheese. Using the primers targeting the eubacterial 16S-23S rRNA spacer region, together with those amplifying the nisA or nisZ gene, we were able to provide a rapid species identification of the isolates. Inhibitors of Lactococcus lactis subsp. lactis DSM 20481T used as indicator occurred during the whole process of cheese manufacture as a significant part of lactic microflora; however, only 12 among 109 isolates of bacteriocin producers were nisin producers. Amplification of the nisA or nisZ gene, using DNA extracted directly from dairy samples as templates, showed that the nisin structural gene was detected during cheese-making from milk samples up to the end of curd ripening but not in the final cheese. In order to monitor nisin-producing strains during cheese manufacturing, the 12 Lactococcus lactis nis+ strains were analysed by low frequency restriction fragment and PFGE. Nine isolates among the 12 nisin-producers exhibited an unique and distinct DNA banding pattern and are considered to be genetically diverse. The other three isolates from curd after ripening showed the same restriction pattern and could be the same strain. In fact, it was also isolated 2 months after the first analysis of cheese-making of 'Fior di latte'.