Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

The gel-forming ability of myofibrillar protein (MP) is highly correlated with the characteristics of emulsified meat products. Incorporation of Agaricus bisporus (Ab) powder into MP gels may enhance its gel properties to facilitate the development of a novel and safe meat product. Therefore, this study investigated the effects of Ab powder on gel strength, water holding capacity (WHC), texture, rheological behaviour, LF-NMR spin–spin relaxation (T₂), microstructure and protein secondary structure of the MP gel system. The results indicated that the gel strength, WHC, G' value and G" value were significantly improved when the addition of Ab powder increased from 0% to 6% (P < 0.05). Meanwhile, the T₂ relaxation time was shortened, and free water was transformed into immobilised water. The texture of the gel was improved when 1%–4% Ab powder was added compared to the control. Furthermore, Ab filled in the gel network and promoted the unfolding of MP α-helix and the formation of MP β-sheet during the thermal denaturation of MP, leading to a dense aggregated network structure. The study suggested that Ab could be a promising ingredient in improving chicken MP's gel properties and developing fat-reduced meat products.     

Increasing Probability of Detecting Acoustic Emission Sources Using Artificial Neural Networks

Russian Journal of Nondestructive Testing - We study the possibilities of reducing the location error of acoustic emission (AE) sources for cases where AE sources are located near AE receiving...     

Acoustic-Emission Monitoring of Airframe Failure under Cyclic Loading

Russian Journal of Nondestructive Testing - The structural–phenomenological approach used to classify and split acoustic-emission signals into energy clusters, together with the parameters of...     

Kinetics of edge crack in the field of residual stresses

A methodical approach and program for calculating the kinetics of flat crack extension with an arbitrary front configuration in the spatial elements of constructions have been developed. The technique creates possibilities to estimate cyclical growth and changes in the front configuration at an arbitrary distribution of stresses. The experimentally calculated method of estimating the crack dimensions has been stated. The example of calculating a crack in the pipeline in the presence of residual stresses and taking into account T stresses is presented.     

A technique for evaluating the permissible depth of an extended surface flaw in a pressurized vessel

A technique for evaluating the permissible depth of extended surface flaws in pressurized vessels is based on the criterion equation of the diagram of resistance to cracking of a body with a thin cut and introduction of a safety factor into the equation. An equation for calculating the permissible stress concentration coefficient in the presence of a U-shaped surface flaw is presented. The finite element method is used for analyzing theoretical values of the stress concentration coefficient for different depths of flaws and the rounding radius of the flaw tip in the drum of a pressurized vessel. An approximate formula for calculating the coefficient is proposed. The permissible depth of a surface flaw in the drum of a pressurized vessel made of 09G2S steel is calculated.     

Dihydroxyacetone levels in electronic cigarettes: Wick temperature and toxin formation

Recently, we reported the presence of dihydroxyacetone (DHA), the active ingredient in sunless tanners, in the aerosol of an electronic cigarette. DHA has been shown to react with DNA in vitro. The FDA restricts the use of DHA to external application only. It states that it should not be inhaled, ingested, or come into contact with any areas containing mucous membranes, due to unknown risk. Herein, the quantification of DHA in the aerosols of three brands of e-cigarettes has been carried out. These included two devices with horizontal heating coil configurations as well as one with a sub-ohm resistance vertical heating coil. In order to understand and begin to address the origin of DHA and related aerosol products, the wicking properties of the three e-cigarettes were compared. DHA levels were analyzed by a combination of GS/MS and ¹H NMR. DHA was found in all three e-cigarettes, with substantially less in the sub-ohm, vertical coil device as compared to the horizontal coil devices (e.g., 0.088 µg/puff vs. 2.29 µg/puff, respectively). Correspondingly, the temperature of the wet layer of the wick for the vertical coil was relatively stable, compared to the wicks for the horizontal coils, upon increasing battery power output. This result is in agreement with prior studies of e-cigarette wicking efficiency and aerosol toxin formation. The temperature measurements reported are a simple means for comparing devices with different design properties during operation.

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