Recent situation of industrial implementation of Cat-CVD technology in Japan

Efforts of industrial application of Cat-CVD technology are surveyed. Recent movement of industrial implementation is also reviewed by showing examples in Japanese industry. Cat-CVD technology is originally developed as a new tool for fabricating semiconductor devices, however, recently, use of the technology is attempted in various fields such as chemical, mechanical and bio-technical engineering. It is shown that Cat-CVD has high feasibility as a fundamental technology of modern industries.     

Improvement of hardness of MOS capacitors to electron-beamirradiation and hot-electron injection by ultradry oxidation of silicon

The sensitivity to electron-beam-induced damage and to hot-electron-induced damage of metal/SiO₂/Si capacitors has been improved by using ultradry oxide. The ultradry oxide was grown in a double-walled quartz furnace in which water concentration was reduced to less than 1 p.p.m. The interface trap generation in ultradry MOS capacitors due to electron beams is nearly one order of magnitude smaller than that in conventional dry MOS capacitors. Interface trap generation in ultradry MOS capacitors caused by hot electrons is half of that in dry MOS capacitors     

SOLUBILITY IN ORGANIC DILUENTS AND EXTRACTION BEHAVIOR OF CALIX[4]ARENE CARBOXYLATES WITH DIFFERENT ALKYL CHAINS

ABSTRACT

Two types of alkylcalix[4]arene carboxylates with different alkyl chains, together with three types with the same alkyl chains were synthesized to investigate their solubility in four different organic diluents. The solubility was found to be enhanced by using the calixarene compounds with longer alkyl chains and by using mixtures of compounds with different alkyl chains. The order of solubility in the different organic diluents was found to be:

chloroform > toluene ? EXXSOL D80 ≈ hexane.

The stoichiometry of the copper complex with the compounds having the same alkyl chains was also determined and the maximum loading capacity of copper with each extractant was estimated.     

Application of finite fourier transformation for the solution of the diffusion equation

Application of the finite Fourier transformation is discussed for the solution of the diffusion equation in one dimension, two dimensional x-y and triangular geometries. It can be shown that the equation by the Nodal Green's function method in Cartesian coordinate can be derived as a special case of the finite Fourier transformation method.     

Effect of microstructures on dielectric breakdown strength of sintered reaction-bonded silicon nitride ceramics

Silicon nitride (Si₃N₄) was prepared from silicon by a sintered reaction-bonded silicon nitride method using yttria and magnesia as sintering additives. Post-sintering (PS) of nitrided compacts was carried out at 1850°C under a nitrogen pressure of 1 MPa. Effect of PS time on microstructure and dielectric breakdown strength (DBS) of the prepared Si₃N₄ ceramics was evaluated. The DBS was measured using specimens with four different thicknesses (0.30, 0.20, 0.10, and 0.05 mm) in order to examine the thickness dependence. The porosity of the sintered Si₃N₄ decreased by prolonging the PS time, and the full density could be achieved at the PS time of over 6 h. After full densification, rod-like β-Si₃N₄ grains grew up, and their maximum grain size increased from 45.1 to 154.7 μm by prolonging the PS time from 6 to 48 h. The DBS of the thick Si₃N₄ substrates (0.30 mm) showed little variation from 35.4 to 47.0 kV/mm, regardless of the PS time. On the other hand, that of the thin ones (0.05 mm) dramatically decreased from 99.5 to 9.8 kV/mm with increased the PS time from 6 to 48 h. Because the DBS sharply decreased at the thin substrate sintered for longer time in which some large-elongated grains might span the substrate thickness-wise throughout, it was inferred that the interface between β-Si₃N₄ grains and grain boundary phase/intergranular glassy films might be a path of the dielectric breakdown.     

Beer brewing using a fusant between a sake yeast and a brewer's yeast

Beer brewing using a fusant between a sake yeast (a lysine auxotrophic mutant of sake yeast K-14) and a brewer's yeast (a respiratory-deficient mutant of the top fermentation yeast NCYC1333) was performed to take advantage of the beneficial characteristics of sake yeasts, i.e., the high productivity of esters, high tolerance to ethanol, and high osmotolerance. The fusant (F-32) obtained was different from the parental yeasts regarding, for example, the assimilation of carbon sources and tolerance to ethanol. A brewing trial with the fusant was carried out using a 100-l pilot-scale plant. The fusant fermented wort more rapidly than the parental brewer's yeast. However, the sedimentation capacity of the fusant was relatively low. The beer brewed using the fusant contained more ethanol and esters compared to that brewed using the parental brewer's yeast. The fusant also obtained osmotolerance in the fermentation of maltose and fermented high-gravity wort well.     

Development of a strain for efficient degradation of polychlorinated biphenyls by patchwork assembly of degradation pathways

Rhodococcus jostii RHA1 accumulates chlorobenzoates (CBA) during the degradation of polychlorinated biphenyls (PCBs). CBA degradation is considered one of the rate-limiting steps in the complete degradation of PCBs. To reduce the accumulation of CBAs, the upper pathway enzyme genes for PCB degradation of RHA1 were introduced into a CBA-degrading bacterium, Burkholderia sp. NK8. The resulting recombinant strain exhibited no biphenyl 2,3-dioxygenase (BphA) activity encoded by bphAaAbAcAd genes, which encode the large and small subunits of the terminal oxygenase component and the ferredoxin and reductase subunits responsible for electron transfer from NADH to the large subunit. The remaining enzyme genes involved in the transformation of biphenyl to benzoate, bphB2C1D1, which encode dehydrogenase, ring-cleavage dioxygenase and hydrolase, conferred activities to NK8. To obtain the BphA activity of RHA1 in NK8, sets of BphA genes were constructed by combining the bphAaAbAcAd genes of RHA1 and bphA3A4 of Pseudomonas pseudoalcaligenes KF707, encoding the ferredoxin and reductase subunits. Hybrid derivatives of BphA containing the KF707 bphA3 conferred BphA activity to NK8, and a derivative containing the RHA1 bphAaAb and KF707 bphA3A4 genes exhibited the highest BphA activity. A plasmid containing the RHA1 bphAaAb and KF707 bphA3A4 genes plus the RHA1 bphB2C1D1 genes was constructed and introduced into NK8. The resulting recombinant strain efficiently degraded 2-, 3- and 4-chlorobiphenyls with an apparent reduction in CBA accumulation in comparison to the recombinant mutant strain, which had an insertion in the cbeA gene to inactivate CBA dioxygenase.     

Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking

Time course changes in amounts of glutamic acid, total free amino acid, inosine monophosphate (IMP), and 2%-trichloroacetic acid-soluble oligopeptides in whole, muscle only, and cooking juice during wet-heat cooking in pork longissimus and biceps femoris muscles were investigated because the movements of umami-relevant substances during cooking treatment had not previously been clarified in detail. The amounts of glutamic acid, total free amino acid, and IMP significantly (P<.05) decreased and increased in muscle and cooking juice during 180min of cooking, respectively. The whole amounts of glutamic acid and total free amino acid remained unchanged during cooking treatment. The whole amount of IMP, however, increased significantly at 10min of cooking (P<.05) and was maintained after the 10-min period. The extramuscular oligopeptides amount increased significantly in response to the cooking treatment (P<.05). The intramuscular amount of oligopeptides decreased at 30min of cooking but increased significantly (P<.05) after 60min. The whole meat oligopeptides amount increased significantly during a 180-min cooking treatment (P<.05). These results indicate that glutamate, total free amino acid, and IMP were released from the muscle during cooking, and that IMP levels increased in the initial phase of cooking. In addition, oligopeptides increased during wet-heat cooking of pork muscles.