A Practical Method to Derive Sample Temperature during Nonisothermal Coupled Thermogravimetry Analysis and Differential Scanning Calorimetry Experiments

Nonisothermal thermogravimetry differential scanning calorimetry (TG‐DSC) mounting is intensively used for the determination of kinetic parameters and reaction heat along the chemical transformation of a solid. Nevertheless, when tests are performed with heating rates as high as those encountered in industrial processes, e.g., several tens of K min^–1, there is great uncertainty in the knowledge of the exact sample temperature. In this work, a method to derive a simple mathematical expression is proposed and fully described in order to calculate the real sample temperature throughout a temperature‐ramped test on a commercial apparatus. The furnace temperature and the heat flow signals were used, together with the crucible specific heat and the heating rate. A number of validation tests were performed to derive similar reaction rates for a reference. First‐order kinetic reactions were presented and reconciled over a large range of heating rates from 3 to 50 K min^–1.     

Effect of oil degradation during frying on the color of fried, battered squid rings

Oil degradation caused by the number of fryings performed and the effect of oil degradation on the color of fried battered squid rings were studied. Spectrophotometric techniques with absorbance in the UV and visible ranges, and iodine, peroxide, and acid values were used to determine oil degradation. Determination of various CIELAB parameters in order to study the external color of the fried battered squid rings revealed no differences in color due to the number of fryings. A study of the color of the battered squid rings at various frying times and temperatures showed significant differences for both variables. Although there was some degradation in the oil after 20 fryings, appearing as a slight darkening, it did not affect the final color of the fried, battered squid rings.     

Spanish Melon Landraces: Revealing Useful Diversity by Genomic,Morphological, and Metabolomic Analysis

Spain is a secondary centre of the diversification of the melon (Cucumis melo L.), with high diversity represented in highly appreciated landraces belonging to the Flexuosus and Ibericus groups. A collection of 47 accessions of Flexuosus, Chate, Piel de Sapo, Tendral, Amarillo, Blanco, and Rochet was analysed using a genotyping-by-sequencing (GBS) approach. A total of 66,971 quality SNPs were identified. Genetic analysis differentiated Ibericus accessions and exotic materials (Ameri, Momordica, Kachri, and Agrestis), while Flexuous accessions shared ancestry between them. Within the Ibericus group, no clear genomic distinction could be identified for the different landraces evaluated, with accessions of different landraces showing high genetic similarity. The morphological characterization confirmed that the external colour and fruit shape had been used as recognition patterns for Spanish melon landraces, but variability within a landrace exists. Differences were found in the sugars and acid and volatile profiles of the materials. Flexuosus and Chate melons at the immature commercial stage accumulated malic acid and low levels of hexoses, while Ibericus melons accumulated high contents of sucrose and citric acid. Specific trends could be identified in the Ibericus landraces. Tendral accumulated low levels of sugars and citric acid and high of malic acid, maintaining higher firmness, Rochet reached higher levels of sugars, and Amarillo tended to lower malic acid contents. Interestingly, high variability was found within landraces for the acidic profile, offering possibilities to alter taste tinges. The main volatile organic compounds (VOCs) in Flexuosus and Chate were aldehydes and alcohols, with clear differences between both groups. In the Ibericus landraces, general trends for VOC accumulation could be identified, but, again, a high level of variation exists. This situation highlights the necessity to develop depuration programs to promote on-farm in situ conservation and, at the same time, offers opportunities to establish new breeding program targets and to take advantage of these sources of variation.     

Systematic Review: Drug Repositioning for Congenital Disorders of Glycosylation (CDG)

Advances in research have boosted therapy development for congenital disorders of glycosylation (CDG), a group of rare genetic disorders affecting protein and lipid glycosylation and glycosylphosphatidylinositol anchor biosynthesis. The (re)use of known drugs for novel medical purposes, known as drug repositioning, is growing for both common and rare disorders. The latest innovation concerns the rational search for repositioned molecules which also benefits from artificial intelligence (AI). Compared to traditional methods, drug repositioning accelerates the overall drug discovery process while saving costs. This is particularly valuable for rare diseases. AI tools have proven their worth in diagnosis, in disease classification and characterization, and ultimately in therapy discovery in rare diseases. The availability of biomarkers and reliable disease models is critical for research and development of new drugs, especially for rare and heterogeneous diseases such as CDG. This work reviews the literature related to repositioned drugs for CDG, discovered by serendipity or through a systemic approach. Recent advances in biomarkers and disease models are also outlined as well as stakeholders’ views on AI for therapy discovery in CDG.     

Microflora of the sour dough of wheat flour bread IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganisms

Summary Changes in mono- and disaccharides and acetic and lactic acid production of six different straight doughs elaborated with combinations of pure strains of yeastsSaccharomyces cerevisiae andCandida boidinii and lactic acid bacteriaLactobacillus plantarum andStreptococcus sp have been investigated, as well as the baking quality of the resulting breads. The type and proportion of the fermentative microorganisms were found to influence the biochemical activity of the doughs. The sugar levels after mixing reached different proportions, depending on the type of sugar and the type of microorganisms used. After proofing, the glucose and fructose content of the doughs decreased to 0.01%–0.02% db and maltose decreased to 0.45%–0.11 % db. Acetic and lactic acids underwent variable changes during fermentation, depending on the type of dough. Lactic acid showed higher levels than acetic acid. Bread made from these doughs had different sensory characteristics, texture, edibility and overall acceptance, as well as different lactic and acetic acid contents, depending on the mixture of microorganisms inoculated.

---

Biochemische Merkmale und Leistungsfahigkeit der mit Mischungen reiner Mikroorganismen hergestellten Weizenbackteige

Zusammenfassung Die Forschungsaufgabe befaßte sich mit den Veranderungen der Mono- und Disaccharide, mit der Entstehung von Essig- und Milchsaure in sechs Teigen, die mit Kombinationen reiner HefekulturenSaccharomyces cerevisiae undCandida boidinii und MilchsäurebakterienLactobacillus plantarum undStreptococcus sp hergestellt waren und mit den sich daraus ergebenden Qualitätsmerkmalen der Brote. Die Art und Anteile der Mikroorganismen übten einen entscheidenden Einfluß auf die biochemische Aktivität der Teige aus. Nach dem Knetvorgang konnten unterschiedliche Gehalte gemäß der eingesetzten Saccharide und Mikroorganismen festgestellt werden. Der Glucose- und Fructoseanteil der fermentierten Teige verringerte sich auf 0,01–0,02% t. g., der Maltoseanteil auf 0,45-0,11% t.g. In den einzelnen Teigen veranderten sich wahrend der Garung die Essig-und Milchsauregehalte unterschiedlich. Bei der Milchsaure konnte eine grbBere Zunahme und somit höhere Endgehalte als bei der Essigsaure festgestellt werden. Die mit diesen Teigen hergestellten Brote erreichten verschiedene Textureigenschaften (Weichheit der Krume) und sensorische Merkmale, insbesondere Kaufahigkeit und Geschmack Bowie einen, entsprechend der Mikroorganismenmischung, höheren oder geringeren Milch- und Essigsäuregehalt.

---

---

Presented at the 8th International Cereal and Bread Congress, Lausanne, Switzerland, June 1988.

---

This paper is a part of a doctoral thesis     

Determination of Thermoelectric Module Efficiency: A Survey

The development of thermoelectrics (TE) for energy conversion is in the transition phase from laboratory research to device development. There is an increasing demand to accurately determine the module efficiency, especially for the power generation mode. For many TE, the figure of merit, ZT, of the material sometimes cannot be fully realized at the device level. Reliable efficiency testing of thermoelectric modules is important to assess the device ZT and provide end-users with realistic values for how much power can be generated under specific conditions. We conducted a general survey of efficiency testing devices and their performance. The results indicated a lack of industry standards and test procedures. This study included a commercial test system and several laboratory systems. Most systems are based on the heat flow meter method, and some are based on the Harman method. They are usually reproducible in evaluating thermoelectric modules. However, different systems often showed large differences that are likely caused by uncertain heat loss and thermal resistance. Efficiency testing is an important capability for the thermoelectric community to improve. A follow-up international standardization effort is planned.     

Structural Test Approach for Embedded Analog Circuits Based on a Built-in Current Sensor

This paper presents a test method based on the analysis of the dynamic power supply current, both quiescent and transient, of the circuit under test. In an off-chip measurement, the global interconnect impedance associated with the chip package and the test equipment and, also, the chip input/output cells will complicate the extraction of the information provided by the current waveform of the circuit under test. Thus, the supply current is measured on-chip by a built-in current sensor integrated in the die itself. To avoid the effective reduction of the voltage supply, the measurement is performed in parallel by replicating the current that flows through selected branches of the analog circuit. With the aim of reducing the test equipment requirements, the built-in current sensor output generates digital level pulses whose width is related to the amplitude and duration of the circuit current transients. In this way the defective circuit is exposed by comparing the digital signature of the circuit under test with the expected one for the fault-free circuit. A fault evaluation has been carried out to check the efficiency of the proposed test method. It uses a fault model that considers catastrophic and parametric faults at transistor level. Two benchmark circuits have been fabricated to experimentally verify the defect detection by the built-in current sensor. One is an operational amplifier; the other is a structure of switched current cells that belongs to an analog-to-digital converter.     

Metal-Coated <100>-Cut GaAs Coupled to Tapered Parallel-Plate Waveguide for Cherenkov-Phase-Matched Terahertz Detection: Influence of Crystal Thickness

The influence of crystal thickness of metal-coated <100>-cut GaAs (M-G-M) on Cherenkov-phase-matched terahertz (THz) pulse detection was studied. The M-G-M detectors were utilized in conjunction with a metallic tapered parallel-plate waveguide (TPPWG). Polarization-sensitive measurements were carried out to exemplify the efficacy of GaAs in detecting transverse magnetic (TM)- and transverse electric (TE)-polarized THz waves. The reduction of GaAs’ thickness increased the THz amplitude spectra of the detected TM-polarized THz electro-optic (EO) signal due to enhanced electric field associated with a more tightly-focused and well-concentrated THz radiation on the thinner M-G-M. The higher-fluence THz beam coupled to the thinner M-G-M improved the integrated intensity of the detected THz amplitude spectrum. This trend was not observed for TE-polarized THz waves, wherein the integrated intensities were almost comparable. Nevertheless, good agreement of spectral line shapes of the superposed TM- and TE-polarized THz-EO signals with that of elliptically polarized THz-EO signal demonstrates excellent polarization-resolved detection capabilities of M-G-M via Cherenkov-phase-matched EO sampling technique.     

A 10-Gb/s laser/modulator driver IC with a dual-mode activelymatched output buffer

A laser/modulator driver IC for 10-Gb/s-SONET OC-192-fiber optic transmitters is described. Depending on the user application, the IC is capable of driving more than 100 mA of current into a laser diode or over 50 mA into an electro-absorption or Mach-Zehnder modulator. Rise and fall times below 20 pS are achieved. The driver employs a novel dual-mode actively matched output buffer that provides a dc-coupled back termination of either 25 or 50 Ω. Compared to an output buffer with a resistive termination, this buffer dissipates only half as much power. In addition, the buffer has the the ability to reject external bias and will therefore not load bias sources used to set laser threshold currents and modulator offset voltages. The low power consumption makes the IC most suitable for co-packaging with uncooled lasers and electro-absorption modulators. The driver is fabricated in a 0.25-μm gate length production GaAs PHEMT process with substrate thru vias, thin-film resistors, and MIM capacitors