EIS/XAIT project: an object-based interoperability framework for heterogeneous systems

This paper briefly describes various technical issues involved in the design and development of an object-based interoperability framework in support of Engineering Information Systems (EIS). It also discusses the interaction of such frameworks with various emerging standards and the possibility of developing standards in the area of object-oriented interoperable frameworks. Finally, it summarizes the background and the status of the project.     

Cation exchange resin from sulfonated N-vinylcarbazole and divinylbenzene copolymer

A copolymer of N-vinylcarbazole and divinylbenzene has been sulfonated to yield a cation exchange resin of improved thermal properties compared to other vinylcarbazole-based resins. The resin has been characterized by measuring its total and salt-spliting capacities, pH metric titration, and thermal stability characteristics.     

Fuel cells for non-automotive uses: Status and prospects

Fuel cells are in varying stages of commercialization for both automotive and non-automotive applications. The fuel cell industry has made substantial progress but still needs to reduce costs and improve performance to compete successfully with established technologies. In just 5 years, costs have been reduced by a factor of two while improving efficiency and durability. Based on interviews with fuel cell manufacturers in the U.S., Japan and the EU and information from published sources, a model of non-automotive fuel cell markets is constructed and used to estimate the impacts of government policies and to project the potential evolution of the industry to 2025. The model includes the effects of learning-by-doing, scale economies and exogenous technological progress on component and system costs, estimates customer choices between fuel cell and competing established technologies, and attempts to measure the impacts of government policies. With continued policy support it appears likely that the industry can become self-sustaining within the next decade.     

A mathematical model for mammary fatty acid synthesis and triglyceride assembly: the role of stearoyl CoA desaturase (SCD)

An increase in the proportion of unsaturated fatty acids in milk is considered desirable for human health. A prerequisite for the manipulation of milk fat composition is a co-ordinated understanding of the complex interactions in its biosynthesis. It has been suggested that an increase in the expression of mammary stearoyl-CoA-desaturase (SCD) would enrich mono-unsaturated fatty acids in milk, and therefore improve its nutritional properties. To investigate the potential effects of changes in expression of mammary enzymes and substrate availability on milk fat composition, we constructed, parameterized and evaluated a mechanistic mathematical model of fatty acid biosynthesis and milk-fat triglyceride assembly. The objective was to describe changes in the amount and composition of milk fat produced by bovine mammary cells due to changes in nutrition. Using the model we found that a 50% up-regulation in SCD activity increased the molar fraction of milk triglyceride 18:1 from 0.30 to 0.33 and 16:1 from 0.04 to 0.06. Up-regulation of SCD therefore did not appear to be the optimal method for increasing the content of unsaturated fatty acids in milk fat. The model was also used to determine the likely rate-limiting processes for the incorporation of unsaturated fatty acids into milk fat. Halving the concentration of glycerol 3-phosphate increased the molar fraction of milk triglyceride 18:1 from 0.30 to 0.35 and decreased the molar fraction of milk triglyceride 16:0 from 0.30 to 0.22. This achieved the desirable outcome of producing more unsaturated low-fat milk. Our model also predicted that a K232A mutation in the bovine mammary DGAT1 gene that is linked with an increase in milk fat yield would be consistent with a 120% increase in the DGAT acylation rate and also would be associated with a decrease in milk mono-unsaturated fatty acids.     

Frying Oil Temperature: Impact on Physical and Structural Properties of French Fries During the Par and Finish Frying Processes

The physical, mechanical, and structural changes in French fries at different frying temperatures (170, 180, and 190 °C) during par and finish frying were investigated. The experimental frying process includes blanching, par frying, freezing, and finish frying at the point of consumption. Par frying temperature had a greater effect on moisture reduction than on processing time with the greatest moisture loss at 180 °C after 160 s. At 180 °C, fries had the highest total oil uptake (29.56 % wb). Frying caused a significant change in color with the greatest effect at 190 °C. Micro-CT scan images showed structural changes in French fries over the course of the frying process. Frying time increased the volume of the pores relative to the size of the crust, and this was positively correlated with the hardness and shear cutting force. Overall, within the range of frying conditions studied, the higher temperature (190 °C) resulted in the lowest amount of oil uptake and the crispiest texture.