Grafting of polyesters onto carbon black. III. Polymerization of β-propiolactone initiated by quaternary ammonium carboxylate groups on the surface of carbon black

By use of carbon black containing quaternary ammonium carboxylate (COO^?N⁺R₄) groups as catalyst, the anionic ring opening polymerization of β-propiolactone (PL) was carried out at 50°C. Although carbon black itself was unable to initiate the polymerization of PL, carbon black containing COO^?N⁺R₄ groups, which was prepared by the reaction of carboxyl groups with corresponding quaternary ammonium hydroxide, was found to be able to initiate the polymerization. The carbon black obtained from the polymerization gave a stable colloidal dispersion in an organic solvent, and it was confirmed that the polyester formed was effectively grafted onto the surface. In addition, the effect of quaternary ammonium countercation on the polymerization was investigated.     

Validation of MAAP model enhancement for Fukushima Dai-ichi accident analysis with Phenomena Identification and Ranking Table (PIRT)

The Modular Accident Analysis Program (MAAP) model enhancement items to improve the simulation capability for molten corium behavior in the accidents at the Fukushima Dai-ichi nuclear power plants were validated with the Phenomena Identification and Ranking Table (PIRT). The importance ranks of the identified phenomena were evaluated for each time phase through brainstorming and discussion with the experts in the Atomic Energy Society of Japan and the members of the MAAP model enhancement project. When the current MAAP evaluation models were reviewed with the PIRT, it is found that 95 of the 386 high-ranked phenomena were not considered in MAAP 5.0.1. While 62 of these phenomena will have been addressed in the MAAP enhancement project and 25 others are not suitable to be analyzed by MAAP, 8 important phenomena should be considered in post-MAAP enhancement project with additional experiments or fundamental studies.     

Novel Enantiocomplementary C2‐Symmetric Chiral Bis(imidazoline) Ligands: Highly Enantioselective Friedel–Crafts Alkylation of Indoles with Ethyl 3,3,3‐Trifluoropyruvate

Enantioselective Friedel–Crafts alkylations of a variety of indoles with ethyl 3,3,3‐trifluoropyruvate catalyzed by novel chiral m‐phenylenebis(imidazoline)‐copper(II) complexes or the bis(imidazoline)‐achiral acid combination afforded products with high enantioselectivity. Both enantiomers of indole derivatives can be prepared with high enantioselectivities by tuning the N‐substituents of the imidazoline.     

Improved fuel use efficiency in microchannel direct methanol fuel cells using a hydrophilic macroporous layer

We demonstrate state-of-the-art room temperature operation of silicon microchannel-based micro-direct methanol fuel cells (μDMFC) having a very high fuel use efficiency of 75.4% operating at an output power density of 9.25 mW cm⁻² for an input fuel (3 M aqueous methanol solution) flow rate as low as 0.55 μL min⁻¹. In addition, an output power density of 12.7 mW cm⁻² has been observed for a fuel flow rate of 2.76 μL min⁻¹. These results were obtained via the insertion of novel hydrophilic macroporous layer between the standard hydrophobic carbon gas diffusion layer (GDL) and the anode catalyst layer of a μDMFC; the hydrophilic macroporous layer acts to improve mass transport, as a wicking layer for the fuel, enhancing fuel supply to the anode at low flow rates. The results were obtained with the fuel being supplied to the anode catalyst layer via a network of microscopic microchannels etched in a silicon wafer.     

Numerical study of radiation‐convection heat transfer

In this study, the authors attempted to introduce a simulation technique for radiation‐convection heat transfer in the high‐temperature fields of industrial furnaces, boilers, and gas turbine combustors. The convection effect was analyzed by a differential equation, but the radiation effect was analyzed by an integral equation. Thus, it was not easy to arrange both effects using the same type of equations. Then, the authors introduced the zone method and Monte Carlo method for the integral equation of the radiation effect and the finite difference method for the differential equation of the convection effect. A three‐dimensional analysis of the high‐temperature furnace was performed by this simulation technique to obtain its temperature distribution. Furthermore, another radiation‐convection heat transfer analysis in the low‐temperature living room was performed by the same technique. Finally, the authors tried to develop a computer software for radiation‐convection heat transfer and described their idea of software construction for the above. © 2002 Wiley Periodicals, Inc. Heat Trans Asian Res, 31(5): 391–407, 2002; Published online in Wiley InterScience ( www.interscience.wiley.com ). DOI 10.1002/htj.10042     

Examination of DNA extract from kernels and processed foods using silica-base resin

A rapid and simple DNA extraction method is needed to detect genetically modified recombinant DNA in soybean kernels and processed foods. However, since various kernels and processed foods differ greatly in form, a uniform DNA extraction method has proved elusive. The silica-base resin DNA extraction method does not use any organic solvent, and the operation is simple and the cost per extraction is low, although the frequency of its use is very low and few domestic reports exist. We therefore studied suitable conditions for a silica-base resin method. We also developed the method to get more pure DNA from soybean kernels. The silica-base resin method was found to be adequate for extracting DNA from various processed foods for PCR amplification with endogenous gene primers. In the case of DNA extraction from soybean kernels, pure DNA could be efficiently extracted after pre-heating the soybean suspension in TNE buffer. The extracted DNA showed higher ratios of absorption at 260 nm/280 nm and 260 nm/230 nm than those for samples obtained with previous methods. Moreover, our observations suggested that the extraction time could be reduced to within 30 min for processed foods such as tofu.     

Variation of Fructooligosaccharides and their Metabolizing Enzymes in Onion Bulb (Allium cepa L. cv. Tenshin) During Long-term Storage

ABSTRACT: The objective of this study was to assess the status of fructooligosaccharides (FOS) in onion bulbs ( Allium cepa L. cv. Tenshin) and their metabolizing-enzymes—1-fructoexohydrolase (1-FEH), 1-kestose hydrolyzing enzyme (1-KH), fructan:fructan 1^F-fructosyltransferase (1-FFT) and fructan:fructan 6^G-fructosyltransferase (6G-FFT)—during storage at 15°C. Fructose varies slightly, whereas 1-kestose peaked after 6 wk and then decreased progressively during the last 18 wk of storage. Lower degree of polymerization (DP) 3 to 6) FOS, higher (DP 7 to 12) FOS, total FOS, and total carbohydrates showed similar and close patterns during 24 wk. They varied slightly at the beginning of the storage period; afterward they decreased progressively and regularly during the last 20 wk of storage. 1-FEH and 1-KH activities were low but peaked abruptly after 12 and 16 wk, respectively, after which they decreased to levels higher (1-FEH) or similar (1-KH) to those observed at the beginning of the storage. Surprisingly, 1-FFT activity showed similar pattern to the variation of 1-KH hydrolyzing activity; on the other hand, 6G-FFT, although higher, was stable during 16 wk but decreased after that. The results allowed us to associate FOS to the dormancy and sprouting states, and the peaks of the degrading enzymes were shown to signal the release of dormancy of onion bulb.     

Development of a homogeneous competitive immunoassay for phosphorylated protein antigen based on the enhanced fluorescence resonance energy transfer technology

We describe a homogeneous competitive immunoassay for a phosphorylated protein antigen. The assay takes advantage of the enhanced fluorescence resonance energy transfer (FRET) technology, which has a unique characteristic that the FRET signal is increased by the specific interaction of two fluorolabeled leucine zippers. We chose extracellular signal-regulated kinase (ERK) as a model antigen and constructed two molecular probes in which either anti-phosphorylation site antibody or the antigen peptide was chemically conjugated to the enhanced FRET probes. While these molecular probes indicated sufficient FRET signal without antigen, they displayed a significant change in the fluorescent spectrum by mixing with phosphorylated antigens. With this competitive enhanced FRET immunoassay, a phosphorylated ERK concentration within the range from 15 nM to 250 nM could be determined. Because the assay is very simple, it would be applied to not only in vitro assay but also in vivo detection of protein phosphorylation.     

Effects of lipase,lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles

BACKGROUND: Relationships between buckwheat (Fagopyrum esculentum Moench) flour lipase, lipoxygenase and peroxidase activity, along with levels of individual free fatty acids (FFAs) and levels of headspace volatile compounds of boiled buckwheat noodles, were investigated for 12 different buckwheat varieties. Enzyme activities and FFA levels in flour were correlated with their respective varietal arrays of boiled noodle headspace volatile compounds, measured by gas chromatography–mass spectrometry. RESULTS: The volatiles hexanal, tentative butanal, tentative 3‐methylbutanal and tentative 2‐methylbutanal showed significant positive correlation with one another, indicating that they may be generated through similar mechanisms. These important volatile components of buckwheat flavor were also positively correlated with lipase and/or peroxidase activity, indicating that enzymatic reactions are important in flavor generation in boiled buckwheat noodles. On the other hand, pentanal, which showed no significant correlation with any enzyme activity, showed a significant positive correlation to the levels of C18:2 and C18:3 FFAs, suggesting the existence of a ‘non‐enzymatic’ and/or ‘uncertain enzymatic pathway’ for flavor generation in boiled buckwheat noodles. CONCLUSION: Lipase and peroxidase in buckwheat flour are important for flavor generation of boiled buckwheat noodles. This information is important for increasing desirable flavor of buckwheat products as well as for selecting varieties with improved flavor. Copyright © 2010 Society of Chemical Industry     

Evaluation of immunochromatographic test kits for food allergens using processed food models

It has been mandatory to label five allergenic substances (AS; egg, milk, wheat, buckwheat and peanut) in all processed foods, since April 2002 in Japan. Two kinds of ELISA kits have been provided as screening test kits for the Japanese official method. The kits have many advantages but some disadvantages, i.e., the kits are not necessarily suitable for daily monitoring in food manufacturing plants, because they require various analytical equipments and the use of complicated procedures. To overcome these drawbacks, we have developed other diagnostic kits based on immunochromatography that should enable more rapid and simple screening for food allergens. Then we examined the performance of these immunochromatographic test kits (IC kits) in terms of sensitivity, repeatability and cross-reactivity to AS proteins in 11 kinds of food models with various heating conditions and physical properties. We also examined processed food models including AS protein of constant concentration, using the IC kits and ELISA kits, and compared the results. The IC kits detected AS proteins at 5 microg/g in the extracts from processed food models, and provided highly reproducible results. Cross-reactivity among the AS proteins was not observed. The results obtained using the IC kits showed performance equivalent to that of the ELISA kits we examined in unheating processed food models including AS proteins of constant concentration. The IC kits should be more suitable for daily monitoring in food manufacturing plants.