Automatic detection and visualization system for coronary artery calcification using optical frequency domain imaging

Artificial Life and Robotics - Percutaneous coronary intervention (PCI) is mainly used in the treatment of stenosis of the coronary arteries of the heart characteristic of coronary artery disease,...     

Relationship between sensory saltiness intensity and added oil in low-viscosity and high-viscosity polymer solutions

Generally, the foods we usually eat are not only aqueous solutions, but also viscous solutions and solids. Therefore, it is interesting for us to explore how taste components are perceived in a viscous polymer solution. The relationship between the sensory evaluation of saltiness intensity, amount of added oil, and apparent viscosity was clarified in low-viscosity and high-viscosity polymer solutions. The study was conducted using samples containing corn oil, sodium chloride, and [xanthan gum] or [xanthan gum + locust bean gum] as a thickener. Oil was added to the viscous polymer solutions regardless of whether they were low- or high-viscosity, and saltiness intensity was evaluated as compared with a reference solution. The low-viscous polymer solutions with [xanthan gum] were perceived to be saltier than the high-viscous polymer solutions with [xanthan gum + LBG] as the amount of oil increased. The shear stress value gradually increased as the amount of oil increased in both the low-viscosity and the high-viscosity polymer solutions, as derived from the fluid constitutive equation. There was a correlation between saltiness intensity and apparent viscosity in both high- and low-viscosity polymer solutions. A coefficient of determination (R²) of 0.918 was obtained between saltiness intensity and “apparent viscosity” for the samples using [xanthan gum] and that of 0.683 between saltiness intensity and “apparent viscosity” for the samples using [xanthan gum+LBG]. The low-viscosity polymer solutions showed a saltier intensity as the amount of oil increased and a greater correlation with apparent viscosity, as compared with the high-viscosity polymer solutions.     

Thermal Hysteresis of Infrared Spectra of Corn Starch/Water Systems

Infrared spectra of O.10mm thick corn starch-water systems were measured with a FTIR spectrometer. With increasing temperature from 25 to 95°C, the absorbance at 2700cm⁻¹ decreased abruptly around 80°C due to sol-gel process. The absorbance of the gel increased by freezing and returned to the unfrozen value after thawing. The present method of using the absorbance at 2700cm⁻¹ is promising to investigate the interaction between water and starch including sol-gel process.