Recovery retardation in equal channel angular pressed Al–Zr alloy during friction stir welding

The effect of Zr on reduction of hardness and microstructure in an FS weld of equal channel angular-pressed Al alloy was investigated. Zr addition to Al suppressed dynamic recovery in the thermomechanically affected zone and enabled retention of the high hardness of the ECA-pressed material throughout the weld.     

Effect of strain rate on compressive behavior of a Pd40Ni40P20 bulk metallic glass

Mechanical deformation of Pd₄₀Ni₄₀P₂₀ was characterized in compression over a wide strain rate range (3.3×10⁻⁵ to 2×10³ s⁻¹) at room temperature. The compression sample fractured with a shear plane inclined 42 degree with respect to the loading axis, in contrast to 56 degree for the case of tension. This suggests the yielding of the material deviates from the classical von Mises yield criterion, but follows the Mohr-Coulomb yield criterion. Fracture stress as well as strain was found to decrease with increasing applied strain rate. The compressive stress (1.74 GPa) was also found to be higher than the tensile fracture stress at a quasi-static strain rate. Close examination of the stress–strain curves revealed that localized shear might have occurred at a compressive stress of about 1.4 GPa, much lower than the “apparent” yield stress of 1.74 GPa. However, the stress of 1.4 GPa for shear band initiation is almost the same as the fracture stress measured at a dynamic strain rate of 5×10² s⁻¹. These results suggested that the fracture of a bulk metallic glass is sensitive to the applied loading rate.     

Low temperature superplasticity of a fine-grained ZK60 magnesium alloy processed by equal-channel-angular extrusion

Fine-grained ZK60 magnesium alloy with the grain size of 1.4 μm was processed by equal-channel-angular extrusion. The material exhibited low temperature superplasticity. The normalized plot suggested that the present material had equilibrium grain boundaries at the superplastic temperature in contrast to typical materials processed by severe plastic deformation.     

Current Understanding of the Structure,Stability and Dynamic Properties of Amyloid Fibrils

Amyloid fibrils are supramolecular protein assemblies represented by a cross-β structure and fibrous morphology, whose structural architecture has been previously investigated. While amyloid fibrils are basically a main-chain-dominated structure consisting of a backbone of hydrogen bonds, side-chain interactions also play an important role in determining their detailed structures and physicochemical properties. In amyloid fibrils comprising short peptide segments, a steric zipper where a pair of β-sheets with side chains interdigitate tightly is found as a fundamental motif. In amyloid fibrils comprising longer polypeptides, each polypeptide chain folds into a planar structure composed of several β-strands linked by turns or loops, and the steric zippers are formed locally to stabilize the structure. Multiple segments capable of forming steric zippers are contained within a single protein molecule in many cases, and polymorphism appears as a result of the diverse regions and counterparts of the steric zippers. Furthermore, the β-solenoid structure, where the polypeptide chain folds in a solenoid shape with side chains packed inside, is recognized as another important amyloid motif. While side-chain interactions are primarily achieved by non-polar residues in disease-related amyloid fibrils, the participation of hydrophilic and charged residues is prominent in functional amyloids, which often leads to spatiotemporally controlled fibrillation, high reversibility, and the formation of labile amyloids with kinked backbone topology. Achieving precise control of the side-chain interactions within amyloid structures will open up a new horizon for designing useful amyloid-based nanomaterials.     

Peptide inhibitors for angiotensin I-converting enzyme from enzymatic hydrolysates of porcine skeletal muscle proteins

Inhibitors of angiotensin I-converting enzyme (ACE) have been shown to have antihypertensive effects and have been utilized for pharmaceuticals and physiologically functional foods. In the present study, efforts were directed to find ACE inhibitory activities derived from muscle proteins. Porcine skeletal muscle proteins were hydrolyzed by eight proteases, and the inhibitory activities of the hydrolysates toward ACE were measured. Among the digests of the water-insoluble protein fraction prepared from muscle, thermolysin digest demonstrated the highest activity. Also, among hydrolysates of porcine myosin produced by the same enzymes, thermolysin digest showed the most potent inhibitory activity. Two ACE inhibitory peptides were purified from thermolysin digest of myosin. The sequences of these inhibitory peptides, named myopentapeptides A and B, were Met-Asn-Pro-Pro-Lys and Ile-Thr-Thr-Asn-Pro. These sequences were found in the primary structure of the myosin heavy chain. The concentrations of the peptides showing 50% inhibition values (IC(50)) of ACE were 945.5 and 549.0 μM, respectively. Also, six tripeptides, Met-Asn-Pro, Asn-Pro-Pro, Pro-Pro-Lys, Ile-Thr-Thr, Thr-Thr-Asn, and Thr-Asn-Pro, which have parts of the sequences of the myopentapeptides, demonstrated activity. Their IC(50) values were 66.6, 290.5, >1000, 678.2, 672.7, and 207.4 μM, respectively.     

Flow structure and heat transfer mechanism of laminar vortex rolls driven by gravity currents between parallel plates of nonuniform wall temperature

Laminar vortex rolls which occur between horizontal parallel plates, of which the temperature is not uniform in the lateral direction normal to the forced main flow, are investigated by means of a flow-visualization technique and a 3D steady-state numerical calculation. It was found that the vortex rolls were driven by the horizontal gravity currents, which were caused by density difference in the lateral direction, and that the generation mechanism of the vortex rolls could be classified into four types. The effects of vortex rolls on the local Nusselt number were also investigated. © 1999 Scripta Technica, Heat Trans Asian Res, 28(7): 606–619, 1999     

Bactericidal effects of konjac fluid on several food-poisoning bacteria

In this study, the bactericidal effects of Japanese alkaline foods on food-poisoning bacteria were evaluated. Konjac is an alkaline food soaked in calcinated calcium (the pH of konjac fluid ranges from 11.42 to 12.53). Konjac fluids completely inactivated Escherichia coli, enterohemorrhagic E. coli O157:H7 and E. coil O26:H9, Salmonella Enteritidis, Vibrio parahemolyticus. and Staphylococcus aureus. The initial level of 6 log CFU/ml dramatically decreased after incubation with konjac fluid, and no viable gram-negative bacterium cells could be detected within 1 to 2 days and no viable S. aureus cells could be detected within 3 to 5 days. On the other hand, treatment with konjac fluid was also effective in reducing levels of spore-forming bacteria (Bacillus subtilis, Bacillus cereus, Clostridium perfringens, and Clostridium botulinum type E and type A). At least a 4-log reduction of spore-forming bacteria was obtained in konjac fluid within 7 to 14 days. Vegetative cells were more susceptible to konjac fluid than spores were. When the initial cell count was 6 log CFU/ml, a few surviving spores remained for 60 to 90 days, but no spores could be detected after 120 days. When the initial count of spore-forming bacteria was 3 to 4 log CFU/ml, the cells considered vegetative were completely inactivated within I to 3 days. Repeated treatment with konjac fluid caused complete inactivation of spores in less than 1 to 3 days. Our studies indicate that konjac fluid, which has a long history of use in food, will control food-poisoning bacterial contamination during the production or preservation of konjac and other foods and has a preventive effect on bacteria that can cause severe disease at uniquely low levels.