Levels of Vibrio parahaemolyticus and thermostable direct hemolysin gene-positive organisms in retail seafood determined by the most probable number-polymerase chain reaction (MPN-PCR) method

The incidence and levels of Vibrio parahaemolyticus and thermostable direct hemolysin gene (tdh)-positive organisms in retail seafood were determined. The most probable number-polymerase chain reaction (MPN-PCR) method using a PCR procedure targeting the species-specific thermolabile hemolysin gene (tlh) and tdh was used to determine the levels of V. parahaemolyticus and tdh-positive organisms, respectively. In seafood for raw consumption, V. parahaemolyticus was found in four (13.3%) of 30 fish samples, 11 (55.0%) of 20 crustacean samples, and 29 (96.7%) of 30 mollusc samples. Levels of V. parahaemolyticus were below 10(4) MPN/100 g in all fish and crustacean samples tested. However, they were above 10(4) MPN/100 g in 11 (36.7%) of the 30 mollusc samples. In all seafood for raw consumption, the level of tdh-positive organisms was below the limit of detection (< 30 MPN/100 g). In seafood for cooking, V. parahaemolyticus was found in 15 (75.0%) of 20 fish samples, nine (45.0%) of 20 crustacean sample, and 20 (100%) of 20 mollusc samples. Levels of V. parahaemolyticus were above 10(4) MPN/100 g in only three (15.0%) and one (5.0%) of the 20 fish and 20 crustacean samples, respectively. However, they were above 10(4) MPN/100 g in 18 (90.0%) of the 20 mollusc samples. In seven (35.0%) of the 20 mollusc samples, tdh-positive organisms were found and their levels ranged from 3.6x10 to 1.1 x 103 MPN/100 g. From four of seven tdhpositive samples, tdh-positive V. parahaemolyticus was isolated.     

Contamination levels of PCDDs, PCDFs and Co-PCBs in commercial baby foods in Japan

To examine dioxin contamination in commercial baby foods in Japan, congener analyses of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs) and coplanar polychlorinated biphenyls (Co-PCBs) were performed on 102 varieties of baby foods obtained from supermarkets in 2001-2002. The toxic equivalent quantity (TEQ) levels for dioxins in samples ranged from < 0.001 to 0.135 pg-TEQ/g wet weight when undetected or trace levels of congeners were taken as zero. Among 102 samples tested, 26 samples exceeded 0.010 pg-TEQ/g. The highest TEQ value was for "sardine, vegetables" (0.135 pg-TEQ/g), followed by "Japanese radish (daikon), sardine" (0.080 pg-TEQ/g). Thus, dioxins were detected at low levels in baby foods containing animal products such as fishes and/or dairy products.     

Effect of chemical compositional distribution on solid-state structures and properties of poly(3-hydroxybutyrate-co-3-hydroxyvalerate)

Solid-state structures and crystallization kinetics were compared between poly(3-hydroxybutyrate-co-3-hydroxyvalerate) [PHB-HV] and PHB/PHB-HV blends exhibiting the cocrystallization. As cocrystallizable blends, both the blends showing complete cocrystallization, i.e. the PHB content in the crystalline phase is the same as that of the whole blends, and the blends forming a PHB-rich crystalline phase were used. The PHB and HV content in the cocrystalline phase were determined by high-resolution solid-state ¹³C NMR spectroscopy. In order to determine these contents with a minimum experimental error, site-specific ¹³C-labeled PHB/PHB-HV blends and PHB-HV copolymers were used. The crystallinity, lamellar structures, spherulite growth rate, and melting behavior were analyzed by wide-angle X-ray diffraction, small-angle X-ray scattering, polarized microscope, and differential scanning calorimetry, respectively. In these data, no difference was observed between the complete-cocrystallizable PHB/PHB-HV blends and the PHB-HV copolymers with the same overall HV content. On the other hand, the PHB/PHB-HV blends forming a PHB-rich crystalline phase has the amorphous layers thicker than that of the PHB-HV copolymers with the same overall HV content. Based on the collected data, the similarity and differences in the solid-state structures and properties between PHB-HV copolymers and cocrystallizable PHB/PHB-HV blends were discussed.     

Code performance with improved two-group interfacial area concentration correlation for one-dimensional forced convective two-phase flow simulation

In gas–liquid two-phase flow simulation for reactor safety analysis, interfacial momentum transfer in two-fluid model plays an important role in predicting void fraction. Depending on flow conditions, a shape of the two-phase interface complicatedly evolves. One of the proposed approaches is to quantify the gas–liquid interface information using interfacial area transport equation. On the other hand, a more simplified and robust approach is to classify bubbles into two-groups based on their transport characteristics and utilize constitutive equations for interfacial area concentration for each group. In this paper, interfacial drag model based on the two-group interfacial area concentration correlations is implemented into system analysis code, and void fractions were calculated for the evaluation of numerical behaviors. The present analysis includes (1) comparison of one-group and two-group relative velocity models, (2) comparison with separate effect test database, (3) uncertainty evaluation of drag coefficient, (4) numerical stability assessment in flow regime transition, and (5) transient analysis for simulating the prototypic condition. Results showed that utilization of interfacial drag force term using constitutive equations of two-group interfacial area concentration yields satisfactory void fraction calculation results. The proposed solution technique is practical and advantageous in view of reducing the computational cost and simplifying the solution scheme.     

Hysteretic Effect of Step by Step Heating on the Restriction of Gelatinization of Legume Starch

The restriction of gelatinization of the legume starches, which were isolated from Phaseolus vulgaris species, was studied in terms of enzymatic digestion, light microscopic observation, measurements of X-ray diffraction, viscosity, swelling power and solubility, when the legume starch slurries were heated in step by step manner at a given rate from moderate temperature up to 90°C. Three legume starches tested showed a remarkable restriction of gelatinization, although these phenomena were not always observed in the legume starch slurry alone. Such restriction of gelatinization, however, was not observed in the waxy starch or starches which contain few amylose fractions. The formation of starch-lipid complex was ruled out as a cause because the defat treatment did not reduce the restricted gelatinization of legume starch and high amylose corn starch. From the data presented, it was suggested that physical modification of starch slurry containing amylose fraction induced the hysteretic, mutual alteration of the starch macromolecules.     

Normal Spectral Emissivity Measurement of Molten Cu–Co Alloy Using an Electromagnetic Levitator Superimposed with a Static Magnetic Field

The normal spectral emissivity of molten Cu–Co alloy with different compositions was measured in the wavelength range of 780 nm to 920 nm and in the temperature range of 1430 K to 1770 K including the undercooled condition by an electromagnetic levitator superimposed with a static magnetic field. The emissivity was determined as the ratio of the radiance from a levitated molten Cu–Co droplet measured by a spectrometer to the radiance from a blackbody calculated by Planck’s law at a given temperature, where a static magnetic field of 2.5 T to 4.5 T was applied to the levitated droplet to suppress the surface oscillation and translational motion of the sample. We found little temperature dependence of the normal spectral emissivity of molten Cu–Co alloy. Concerning the composition dependence, the emissivity decreased markedly above 80 at%Cu and reached that of pure Cu, although its dependence was low between 20 at%Cu and 80 at%Cu. In addition, this composition dependence of the emissivity of molten Cu–Co alloy can be explained well by the Drude free-electron model.     

Toughening of cyanate ester resin by N‐phenylmaleimide–N‐(p‐hydroxy)phenyl‐maleimide–styrene terpolymers and their hybrid modifiers

N‐Phenylmaleimide–N‐(p‐hydroxy)phenylmaleimide–styrene terpolymer (HPMS), carrying reactive p‐hydroxyphenyl groups, was prepared and used to improve the toughness of cyanate ester resins. Hybrid modifiers composed of N‐phenylmaleimide–styrene copolymer (PMS) and HPMS were also examined for further improvement in toughness. Balanced properties of the modified resins were obtained by using the hybrid modifiers. The morphology of the modified resins depends on HPMS structure, molecular weight and content, and hybrid modifier compositions. The most effective modification of the cyanate ester resin was attained because of the co‐continuous phase structure of the modified resin. Inclusion of the modifier composed of 10 wt% PMS (M_w 136 000 g mol^?1) and 2.5 wt% HPMS (hydroxyphenyl unit 3 mol%, M_w 15 500 g mol^?1) led to 135% increase in the fracture toughness (K_IC) for the modified resin with a slight loss of flexural strength and retention of flexural modulus and glass transition temperature, compared with the values for the unmodified resin. Furthermore, the effect of the curing conditions on the mechanical and thermal properties of the modified resins was examined. The toughening mechanism is discussed in terms of the morphological and dynamic viscoelastic behaviour of the modified cyanate ester resin system. © 2001 Society of Chemical Industry     

Effect of static magnetic field on a thermal conductivity measurement of a molten droplet using an electromagnetic levitation technique

Recently, a novel method of measuring the thermophysical properties, particularly thermal conductivity, of high-temperature molten materials using the electromagnetic levitation technique has been developed by Kobatake et al. [H. Kobatake, H. Fukuyama, I. Minato, T. Tsukada, S. Awaji, Noncontact measurement of thermal conductivity of liquid silicon in a static magnetic field, Appl. Phys. Lett. 90 (2007) 094102]; this method is based on a periodic laser-heating method, and entails the superimposing of a static magnetic field to suppress convection in an electromagnetically levitated droplet. In this work, to confirm the fact that a static magnetic field really suppresses convection in a molten silicon droplet in an electromagnetic levitator, numerical simulations of convection in the droplet and periodic laser heating in the presence of convection have been carried out. Here, the convections driven by buoyancy force, thermocapillary force due to the temperature dependence of the surface tension on the melt surface, and electromagnetic force in the droplet were considered. As a result, it was found that applying a static magnetic field of 4 T can suppress convection in a molten silicon droplet enough to measure the real thermal conductivity of molten silicon.     

Preparation of Pt-loaded TiO2 nanofibers by electrospinning and their application for WGS reactions

Preparation of Pt-loaded TiO₂ nanofibers and their catalytic performance for water gas shift (WGS) reactions have been explained in this work. The Pt-loaded TiO₂ nanofibers were obtained by electrospinning poly-ethylene oxide (PEO) aqueous solutions containing Ti(OH)_n slurry and Pt nanoparticles at room temperature, followed by calcination at 773 K for 4 h. The calcined nanofibers were rougher than the nanofibers of PEO/Ti(OH)_n/Pt due to the PEO degradation and oxidation of Ti(OH)_n to TiO₂. Diameters of the Pt-loaded TiO₂ nanofibers ranged between 200 and 900 nm. Catalytic activity of the Pt-loaded TiO₂ nanofibers for water gas shift (WGS) reactions was evaluated and it was observed that their activity was 5–7 times higher than that of a bulk catalyst. Such improvement is attributed to the larger surface area of the nanofiber catalyst compared to that of the bulk catalyst. To the best of our knowledge, this is the first demonstration of a synthesis of Pt-loaded TiO₂ nanofibers from a Ti(OH)_n nanoparticle slurry using electrospinning and its application to WGS reactions.