ZnBO-doped (Ba, Sr)TiO3 ceramics for the low-temperature sintering process

ZnBO-doped (Ba, Sr)TiO₃ ceramics were investigated for low-temperature co-fired ceramics (LTCCs) applications. Until now, B₂O₃ and Li₂CO₃ dopants have been commonly employed as the low-temperature sintering aids. In this paper, we suggest ZnBO as an alternative dopant to the B₂O₃ and Li₂CO₃. To reduce the sintering temperature of (Ba, Sr)TiO₃, we have added 1–5 wt.% of ZnBO to (Ba, Sr)TiO₃. ZnBO-doped (Ba, Sr)TiO₃ ceramics were respectively sintered from 750 to 1350 °C by 50 °C to confirm the sintering temperature with different dopant contents. By adding 5 wt.% of ZnBO to the (Ba, Sr)TiO₃ ceramics, the sintering temperature of (Ba, Sr)TiO₃ ceramics can be reduced to 1100 °C. From the XRD analysis, ZnBO-doped (Ba, Sr)TiO₃ has no pyro phase. By adding ZnBO dopants to (Ba, Sr)TiO₃ ceramics, both of relative dielectric permittivity and loss tangent were decreased. From the frequency dispersion of dielectric properties, the relative dielectric permittivity and loss tangent of 5 wt.% ZnBO-doped (Ba, Sr)TiO₃ were 1180 and 3.3 × 10⁻³, while those of BST were 1585 and 4.8 × 10⁻³, respectively.     

Improved Low-Temperature Environmental Degradation of Yttria-Stabilized Tetragonal Zirconia Polycrystals by Surface Encapsulation

An encapsulating layer was deposited on the surface of tetragonal zirconia polycrystals doped with 3 mol% of yttria (3Y-TZP), to prevent low-temperature environmental degradation (aging) of the material. The layer, which was composed of silica and zircon, was formed on the surface by exposing the specimens next to a bed of silicon carbide powder in a flowing hydrogen atmosphere that contained ∼0.1% water vapor at 1450°C. The layer was ∼0.5 µm thick and is expected to be under strong residual compressive stress. This encapsulation process remarkably improved the low-temperature degradation of the material. The strength of the specimens also was improved by this process.     

Surface reaction on polyvinylidenefluoride (PVDF) irradiated by low energy ion beam in reactive gas environment

Polyvinylidenefluoride (PVDF) was irradiated by a keV Ar⁺ ion in O₂ environment for improving adhesion between PVDF and Pt, and reaction between PVDF and the ion beam has been investigated by X‐ray photoelectron spectroscopy (XPS). The adhesion test between Pt and the modified PVDF was carried out by boiling test, in which the specimens were kept in boiling water for 4 h. Two failure modes (buckling up due to weak adhesion and crack formation due to strong adhesion) of Pt films have been observed in the system. Contact angle of PVDF was reduced to 31 from 75° by the irradiation of 1 × 10¹⁵ Ar⁺ ions/cm² with oxygen flow rate of 8 sccm. The surface of the irradiated PVDF became more rough as ion dose increased. The improved adhesion mechanism and identification of newly formed chemical species have been confirmed by Carbon 1s and Fluorine 1s X‐ray photoelectron core‐level spectra. The main reaction occurred at the irradiated PVDF surface is an ion‐beam‐induced oxidation accompanied with preferential sputtering of fluorine. Newly formed chemical species at interface are regarded as ester and carboxyl groups. Adhesion of the Pt–PVDF interface was improved by ion irradiation in O₂ environment. This improvement is originated from the presence of carbon—oxygen bonds on the irradiated PVDF surface. Comparison of failure modes on the irradiated PVDF at various conditions after the boiling test shows that adhesion of Pt film is largely affected by the product of ion‐assisted reaction. © 1999 John Wiley & Sons, Inc. J Appl Polym Sci 72: 41–47, 1999     

Development of Phosphodiesterase–Protein-Kinase Complexes as Novel Targets for Discovery of Inhibitors with Enhanced Specificity

Phosphodiesterases (PDEs) hydrolyze cyclic nucleotides to modulate multiple signaling events in cells. PDEs are recognized to actively associate with cyclic nucleotide receptors (protein kinases, PKs) in larger macromolecular assemblies referred to as signalosomes. Complexation of PDEs with PKs generates an expanded active site that enhances PDE activity. This facilitates signalosome-associated PDEs to preferentially catalyze active hydrolysis of cyclic nucleotides bound to PKs and aid in signal termination. PDEs are important drug targets, and current strategies for inhibitor discovery are based entirely on targeting conserved PDE catalytic domains. This often results in inhibitors with cross-reactivity amongst closely related PDEs and attendant unwanted side effects. Here, our approach targeted PDE–PK complexes as they would occur in signalosomes, thereby offering greater specificity. Our developed fluorescence polarization assay was adapted to identify inhibitors that block cyclic nucleotide pockets in PDE–PK complexes in one mode and disrupt protein-protein interactions between PDEs and PKs in a second mode. We tested this approach with three different systems—cAMP-specific PDE8–PKAR, cGMP-specific PDE5–PKG, and dual-specificity RegA–R_D complexes—and ranked inhibitors according to their inhibition potency. Targeting PDE–PK complexes offers biochemical tools for describing the exquisite specificity of cyclic nucleotide signaling networks in cells.     

Evaluation of the effects of a preparation containing asiaticoside on periocular wrinkles of human volunteers

Skin ageing is accompanied by wrinkle formation. In particular, periorbital wrinkle formation is a relatively early sign of skin ageing. We evaluated the effects of a preparation containing asiaticoside on the periorbital wrinkles of a group of volunteers. The effectiveness of the active compound, asiaticoside, in a base-cream preparation for the treatment of temporal periorbital wrinkles was tested on 27 female volunteers as follows: the women applied the cream twice a day to the region of interest for 12 weeks. Same women also applied a vehicle control cream to the periorbital skin around the other eye. Negative replicas were taken of the periorbital skin before treatment and 4, 8, and 12 weeks after application of the cream. The results were evaluated by semi-automated morphometry of the plastic replicas. After 12 weeks of treatment, there was a significant improvement of the periorbital wrinkles in majority of the volunteers who tested the cream. Of the 27 women examined with periocular wrinkles, 65% showed an improvement at the end of the treatment. In three cases, the improvement was 100% (disappearance of the crow's feet), 75% +/- 1.97 and 79% +/- 2.82. On six eyes, there was no significant change after the treatment. With 12 weeks of treatment with the asiaticoside-containing cream, most of the periorbital wrinkles were attenuated to some degree, and some women experienced a significant improvement of the periorbital wrinkles on one of their eyes.     

Selenoprotein deficiency enhances radiation-induced micronuclei formation

The availability of selenium and the levels of specific selenoproteins might affect cancer risk by influencing the ability of DNA damaging agents to cause genomic instability and mutations. Transgenic mice that express reduced levels of selenoproteins and previously shown to be more susceptible to pathology associated with cancer development were used to study this possibility. These mice were exposed to X-rays and DNA damage assessed in the erythrocytes, where micronuclei formation was higher compared to the same cells obtained from irradiated wild-type controls. To determine whether the selenoprotein glutathione peroxidase-1 (GPx-1) might be involved in this protection, its levels were reduced by siRNA targeting in LNCaP human prostate cells. UV-induced micronuclei frequency was higher in these cells compared to control-transfected cells. These results indicate a role for selenoproteins in protecting DNA from damage and support human data implicating GPx-1 as a possible target of the chemoprotective effect of selenium.     

Effects of phenolic acids and transglutaminase on soft wheat flour dough and baked products

BACKGROUND: The effects of phenolic acids on the physical properties of soft wheat flour dough and baked soft wheat flour products were investigated. Transglutaminase (TG) was added to observe the effects of non‐disulfide crosslinks on phenolic acid treated dough. Ferulic acid, p‐coumaric acid or fumaric acid was blended with pastry flour at a level of 250, 500 or 1000 ppm of flour dry weight, respectively. RESULTS: The addition of phenolic acids, TG or a mixture of phenolic acids and TG to flour had no effect on the mixing properties of the doughs but significantly affected 90 min rested dough. The addition of phenolic acids decreased the maximum resistance and increased the extensibility of 90 min rested dough, and TG reversed the effects of phenolic acids on the rested dough. The physical characteristics of cookies blended with each phenolic acid plus TG were not significantly different (P > 0.01) from those of the control cookies. However, TG with and without phenolic acids had significant effects on the moisture content, weight and volume of crackers. CONCLUSION: These results suggest that the addition of phenolic acids and TG in the absence of a fermentation process do not affect the physical properties of soft wheat flour products. The fermentation process allows the chemical reaction of the phenolic acids and TG to occur before the soft wheat flour products are baked. Copyright © 2008 Society of Chemical Industry     

Antioxidant activity and profiles of common vegetables in Singapore

Sixty-six types of vegetables commonly consumed in Singapore were analysed for their hydrophilic oxygen radical absorbance capacity (H-ORAC), total phenolic content (TPC), ascorbic acid (AA) and various lipophilic antioxidants. A single batch analysis of each vegetable showed that antioxidant composition and concentration varied widely across different vegetables. The vegetables with intense colours typically have high H-ORAC, TPC, AA, and carotenoid contents. Vegetables unique to the Asian market such as matrimony vine (Lycium chinense Miller), coriander, Chinese kale, water spinach and red chilli were consistently ranked high in H-ORAC, TPC, carotenoids and vitamin E levels. Based on consumption data, Chinese Singaporeans appear to have a higher intake of lutein, zeaxanthin, β-carotene, and tocopherols compared to the US population. Overall findings suggest that dark green leafy and brightly-coloured vegetables tend to contain high antioxidants. Our data are useful reference and substantiate many public health agencies’ recommendation to consume more vegetables, particularly the dark green leafy and brightly-coloured varieties.     

Antioxidative activities of bran extracts from twenty one pigmented rice cultivars

Ethanol–water (70:30, v/v) extracts from the bran of rice seeds from twenty one pigmented and one nonpigmented rice cultivars were evaluated for antioxidative activities using the following tests: inhibition of peroxidation of linoleic acid; inhibition of peroxidation of rabbit lipid erythrocyte membranes; reduction of potassium ferricyanide, and scavenging of superoxide anions and hydroxyl radicals. With some exceptions, extracts from the pigmented rice seeds had higher antioxidative activity than did the nonpigmented variety. The following pigmented cultivars had the highest antioxidative activities in all tests: Jumlalocal-1, Parnkhari 203, DZ78, LK1-3-6-12-1-1, and Elwee. A significant correlation was also noted between reducing power, inhibition of erythrocyte ghost membrane peroxidation, and superoxide anion and hydroxyl radical scavenging. The results suggest that: (a) ferricyanide reducing power might be a useful and simple index for large-scale evaluation of antioxidative potencies of natural products present in rice; (b) pigmented rice varieties with high antioxidative activities provide a source of antioxidants and a genetic resource to develop new health-promoting rice cultivars.     

Determination of acrylamide content of food products in Korea

Acrylamide (AA) contents of commercial market‐purchased foods and of traditional home‐cooked Korean foods were investigated. The effect of cooking method on AA amount in potatoes was also studied. AA contents of roasted barley and corn ranged from 116 to 449 µg kg^?1 and of chips ranged from 12 to 3241 µg kg^?1, representing a very high variation in AA contents among tested samples. Lower levels of AA were found in wheat flour chips compared to potato chips. AA contents of ramen noodles were below 37 µg kg^?1, whether they contained potato starch or not. The AA contents of Korean home‐cooked oil fried foods increased in the following order: yakwa < whole deep‐fried sea tangle < ground and deep‐fried lotus root < ground and pan‐fried lotus root < French fries < ground and pan‐fried potato. Lotus root and garlic also had the potential to produce AA during cooking. Pre‐treatment such as grinding, boiling, freezing and thawing increased the AA formation in oil‐fried potato. Temperature was more influential than time on AA formation during deep‐oil frying. Removing water‐soluble fractions reduced AA content of cooked potatoes. Copyright © 2006 Society of Chemical Industry