Determination of electrical and mechanical parameters in capacitive MEMS accelerometers using electrical measurements

This paper describes a simple technique for characterization of capacitive MEMS accelerometers. The method is based on electrical impedance (admittance) measurements of capacitive MEMS accelerometers treated as electrostatically-driven microelectromechanical resonators. By using this method, it is possible to determine some electrical and mechanical parameters including the shunt capacitance, the mechanical resonance frequency and quality factor. These parameters may serve as measures of structural integrity of the tested structures and their packages during reliability testing, for instance.     

The Rheological and Instrumental Textural Properties of Selected Table Fats

The rheological and instrumental textural properties of the butters, margarines and spreads were determined in this study. Three factors affected on the rheology and the instrumental texture of the examined yellow fat products: temperature of the measurement, origin and the content of the fat. The results obtained at 5 and 20°?C showed significant differences (p ≤ 0.05) in spreadability and hardness. The highest hardness and the lowest spreadability values were recorded for the butters and mixed fat products with high fat content. Generally, milk fat content caused a significant increase of hardness and decrease of spreadability. The best spreadability was measured for the spreads with the lowest fat content. Adhesiveness and cohesiveness analysis revealed that the most adhesive and less cohesive were the products with high fat content, less adhesive and the most cohesive were spreads with the lowest content of lipids. All of the samples exhibited thixotropic and shear-thinning behavior. High correlation was found between spreadability and hardness. Apparent viscosity did not correlate with spreadability and hardness.     

A survey on the incidence of Prototheca mastitis in dairy herds in Lublin province,Poland

Prototheca mastitis has recently become an emerging disease; although its incidence is increasing steadily, its epidemiology remains largely understudied. The aim of this work was to investigate the prevalence of Prototheca spp. in dairy cows and their environment in Lublin province, covering most of southeastern Poland. Between December 2015 and July 2016, a total of 172 milking cows from 10 dairy farms were inspected for mastitis using clinical examination and the California Mastitis Test (CMT). Quarter milk samples (QMS, n = 179) and body site swabs (n = 151) from CMT-positive cows were collected for microbiological culture. In addition, we evaluated QMS and body site swabs from 23 healthy cows, along with 91 environmental samples. Of 100 CMT-positive cows, 71 had at least one QMS positive for microbial growth. In 8 (11.3%) of these cows, originating from 7 dairy farms, Prototheca spp. were cultured. The average somatic cell count of the Prototheca-containing milk was 4.02 × 10⁶ cells/mL compared with 0.13 × 10⁶ cells/mL of the Prototheca-free milk (collected from control animals). No significant differences were observed between mastitis and control cows with respect to counts of total white blood cells, lymphocytes, neutrophils, and eosinophils. Half of the cows with Prototheca spp. in their milk did not yield the algae from other anatomical sites. Eight cows were negative for the presence of Prototheca spp. in their milk but positive for the algae in swabs from anatomical sites. Among the environmental sources that were positive for Prototheca growth were watering troughs, manure, feed, and mud. All (45) Prototheca isolates recovered in this study were subjected to species- and genotype-level molecular identification. All QMS and most of the animal swabs (90%) yielded Prototheca zopfii genotype (gen.) 2. Of the animal samples, P. zopfii gen. 1 and Prototheca blaschkeae were isolated only from feces and rectum. Environmental samples grew either P. zopfii gen. 2 (67%) or P. zopfii gen. 1 (33%). This study demonstrates that P. zopfii gen. 2 is the third most common pathogen of mastitis in cattle in southeast Poland, with an overall incidence of 4.6%. Finding Prototheca spp., including P. zopfii gen. 1 and 2 and P. blaschkeae, in stool and rectal swabs from healthy animals may suggest their role as nonpathogenic microflora of bovine gut.     

Characterisation of flavour compounds in Biska – a herbal spirit produced with mistletoe

Mistletoe (Viscum album) is mostly used in its herbal form owing to its content of diverse biologically active substances. In Croatia's Adriatic region, it is used for production of Biska, a strong alcoholic beverage produced by maceration of mistletoe in spirit or brandy, with or without the addition of honey. In this work, Biska was characterised by analysis of aroma compounds and physicochemical parameters and is the first study of the aroma profile of a strong alcoholic beverage produced with mistletoe. The aroma of 14 samples of Biska – five commercial and nine homemade – was analysed using GC/MS with solid‐phase microextraction. A total of 166 aroma compounds were detected. Major components were ethyl esters (medium and long chain fatty acids), fatty alcohols, isopropyl myristate, aldehyde decanal and some terpenes. The distribution of aroma compounds was evaluated by principal component analysis. Some significant differences in physicochemical properties were observed including ethanol concentration (28–44% v/v) and pH (4.4–6.5). Although the colour of Biska was light brown with greenish reflections, there were differences in chromatic parameters. The commercial samples were darker and were less transparent than homemade Biska, perhaps reflecting more extensive maceration/extraction or the addition of caramel. © 2018 The Institute of Brewing & Distilling     

DFT study of trichloroethene reaction with permanganate in aqueous solution

The mechanism of the environmentally important reaction between permanganate anion and trichloroethene (TCE) has been studied theoretically using modern DFT functional. It has been shown that IEFPCM/M05-2X/aug-cc-pVDZ theory level yields activation parameters and carbon isotopic fractionation factor in excellent agreement with the experimental data. Obtained results indicate that this reaction proceeds via the 3+2 mechanism with a very early transition state, in which the new C-O bonds are formed only in about 20%. An alternative, stepwise mechanism that involves initial formation of a single new C-O bond and a C-Mn bond, followed by rearrangement to the permanganate-TCE adduct, has been found to be more energetically demanding and in disagreement with the experimental isotopic fractionation.     

Identification of oat (<Emphasis Type="Italic">Avena sativa</Emphasis>) and buckwheat (<Emphasis Type="Italic">Fagopyrum esculentum</Emphasis>) proteins and their prolamin fractions using two-dimensional polyacrylamide gel electrophoresis

Total (non-fractionated) kernel proteins and the prolamin fraction (soluble in 75% ethanol) were extracted from oat (Avena sativa) var. Flämingstern kernel and from buckwheat (Fagopyrum esculentum) var. Kora kernel. As for buckwheat, extraction was effective only after kernel dehulling which allowed the removal of tannins and phenolic compounds that form complexes with proteins during extraction. The extracted proteins were analyzed using two-dimensional polyacrylamide gel electrophoresis (2D-PAGE). Gels of the prolamin fractions of oat and buckwheat were used as reference gels in order to detect prolamins on gels of total kernel proteins. The occurrence of 26 and 29 spots corresponding to prolamins was found on gels of total oat proteins and on gels of total buckwheat proteins, respectively. The electrophoretic images of oat and buckwheat prolamins revealed organized subregions containing spots with similar isoelectric points (pI) and various molecular weights (MW), mostly on oat prolamin gels and spots of similar molecular weights with various isoelectric points, mostly on buckwheat prolamin gels. Such organized subregions can be used as identifiers for the occurrence of prolamin fractions in total proteins (particularly as regards buckwheat proteins).     

Food‐Originating ACE Inhibitors,Including Antihypertensive Peptides,as Preventive Food Components in Blood Pressure Reduction

This work is a literature overview on angiotensin‐converting enzyme (ACE) inhibitory/antihypertensive peptides in food protein sources. The following aspects related to peptides with the above‐mentioned bioactivity are discussed: (i) mechanism of action of ACE, (ii) the structural character of ACE inhibitors/antihypertensive peptide sequences determined by different methods, including quantitative structure–activity relationship studies, (iii) their food sources, (iv) absorption of peptides, (v) in vitro and in vivo approaches involved in the production and potential release of peptide ACE inhibitors as well as in silico methods applied in research concerning peptides.