Continuous emulsion polymerization of styrene in a single Couette–Taylor vortex flow reactor

The effect of the geometrical and operational parameters on the mixing characteristics of a Couette–Taylor vortex flow reactor (CTVFR) were investigated and were correlated with the same parameters by using the tank‐in‐series model. Continuous emulsion polymerization of styrene was conducted at 50°C in a CTVFR to clarify the effects on kinetic behavior and reactor performance of operational parameters such as rotational speed of inner cylinder (Taylor number), reactor mean residence time, and emulsifier and initiator concentrations in the feed streams. It was found that steady‐state monomer conversion and particle number could be freely varied only by varying the Taylor number. In order to explain the observed kinetic behavior of this polymerization system, a mathematical model was developed by combining the empirical correlation of the mixing characteristics of a CTVFR and a previously proposed kinetic model for the continuous emulsion polymerization of styrene in continuous stirred tank reactors connected in series (CSTRs). On the basis of these experimental results, it was concluded that a CTVFR is suitable for the first reactor (prereactor) of a continuous emulsion polymerization reactor system. © 2001 John Wiley & Sons, Inc. J Appl Polym Sci 80: 1931–1942, 2001     

Cyclic stress response and fatigue behavior of Cu added ferritic steels

Steels in which Cu content was altered from 0 to 1.5 mass% were subjected to various heat treatments to change the state of Cu. Concerning these respective steels, fatigue ratio by a stress controlled fatigue test and fatigue resistance by a strain controlled fatigue test thereof were compared. Furthermore dislocation substructure and surface defect during and after cyclic straining were investigated to clarify the effect of Cu on fatigue properties. The fatigue ratios at 2.0 × 10⁶ loading cycles of the Cu added steels after aged at 450 and 750 degrees C are 0.7, remarkably high as compared with those of the Cu added steels after aged at 550 and 650 degrees C, the Cu free steels and any other conventional steels whose fatigue ratio are approximately between 0.5 and 0.6. The fatigue resistance of the as-rolled Cu added steel maintains steady cyclic hardening until fracture. To the contrary the Cu added steel after heat treatment at 550 degrees C shows cyclic hardening to the peak stress and then shows a cyclic softening until fracture. The surface roughness of the Cu added steels after cyclic straining are relatively shallow compared with those of the Cu free steel. The internal substructure of the Cu free steel shows typical cell structure but those of the Cu added steels exhibit vein structure.     

Viscosity of Gaseous Mixtures of HFC-125+HFC-32

This paper reports experimental results for the viscosity of gaseous mixtures of HFC-125 (pentafluoroethane)+HFC-32 (difluoromethane). The measurements were carried out with an oscillating-disk viscometer of the Maxwell type at temperatures from 298.15 to 423.15K. The viscosity was measured for three mixtures (mole fraction of HFC-125 is 0.7498, 0.4998, or 0.2475). The viscosity at normal pressure was analyzed with the extended law of corresponding states developed by Kestin et al. and the scaling parameters were obtained for unlike-pair interactions between HFC-125 and HFC-32. The modified Enskog theory developed by Vesovic and Wakeham was applied to predict the viscosity for the binary gaseous mixtures under pressure. For the calculation of the pseudo-radial distribution function in mixtures, a method based on the Carnahan–Starling equation for the radial distribution function of hard sphere mixtures is proposed.     

Short communication: estimation of plasma osmolality from plasma electrolytes, glucose, and urea in calves

Plasma osmolality estimated from plasma concentrations of Na+, Cl-, K+, glucose, and urea was compared with measured osmolality in preweaned Holstein calves. When calves (n = 5) were fed only milk replacer after fasting for 24 h, measured osmolality fluctuated almost in parallel with estimated osmolality during the 8-h period after feeding, although estimated values were about 90% of measured values. When calves (n = 5) were fed only calf starter after fasting for more than 16 h, measured osmolality did not parallel the estimated osmolality during the 8-h period after feeding. Some factors depressed measured osmolality in the first 2 h.     

Detection of Leuconostoc strains at a meat processing plant using polymerase chain reaction

To simplify the labor-intensive conventional routine testing of samples to detect Leuconostoc at a meat processing plant, we developed polymerase chain reaction (PCR) primers specific for Leuconostoc from 16S rRNA gene sequences. These primers did not detect other common lactic acid bacteria such as Lactobacillus plantarum, Lact. sake, Lact. fermentum, Lact. acidophilus and Weissella viridescens. PCR with this primer detected all Leuconostoc species tested (Leu. mesenteroides subsp. mesenteroides, Leu. pseudomesenteroides, Leu. carnosum, Leu. lactic, Leu. citreum, Leu. amelibiosum, Leu. gelidum), except for Leu. fallax, and no other lactic acid bacteria on agarose gel electrophoresis. The method could identify areas contaminated with Leuconostoc in a large-scale industrial meat processing plant. Of 69 samples analyzed, 34 were positive for Leuconostoc according to the conventional culture method (isolation of LAB producing dextran) and PCR, whereas 29 were negative according to both. Six samples were culture-negative but positive by PCR. No false negative results were generated by PCR. The method is rapid and simple, is useful for routinely monitoring areas contaminated with Leuconostoc in meat processing plants, and could help to prevent the spoilage of meat products.     

A histochemical method using a substrate of beta-glucuronidase for detection of genetically modified papaya

A histochemical assay for detecting genetically modified (GM) papaya (derived from Line 55-1) is described. GM papaya, currently undergoing a safety assessment in Japan, was developed using a construct that included a beta-glucuronidase (GUS) reporter gene linked to a virus coat protein (CP) gene. Histochemical assay was used to visualize the blue GUS reaction product from transgenic seed embryos. Twelve embryos per fruit were extracted from the papaya seeds using a surgical knife. The embryos were incubated with the substrate 5-bromo-4-chloro-3-indolyl-beta-D-glucuronide (X-Gluc) in a 96-well microtiter plate for 10-15 hours at 37 degrees C. Seventy-five percent of GM papaya embryos should turn blue theoretically. The histochemical assay results were completely consistent with those from a qualitative polymerase chain reaction (PCR) method developed by this laboratory. Furthermore, the method was validated in a five-laboratory study. The method for detection of GM papaya is rapid and simple, and does not require use of specialized equipment.     

Investigation of the Aroma Profile of Green Tea Leaves Using Organic Synthesis and Conventional Analytical Techniques

Although many aroma components have been identified in green tea leaves, the aroma compounds contributing to green tea＇s characteristic odor have not yet been reported. The authors recently reported that aroma components with a matcha-like odor are present in both green tea and black tea prepared from the Sayamakaori tea cuttivar. This matcha-like odor is similar to the odor of commercial available matcha （high-quality powdered green tea）, and is a specific odor feature of green tea leaves. At present, the green-tea odor is thought to arise from the combination of a large number of constituents. Recent reports indicate that a complex interaction between olfactory receptors and odorants is important for the evaluation of the odors. Taking into consideration these findings, the authors investigated the aroma profile of green tea, focusing on the characteristic molecular structures of the constituents that give matcha-like odor. Using a combination of organic synthesis and gas chromatography-mass spectrometry plus gas chromatography-olfactometry, the authors identified aroma components with matcha-like odors in five other tea cultivars. This investigation also revealed that several compounds with a formyl group were important constituents of the aroma of green tea leaves, although the odor of each constituent was not individually similar to the tea＇s overall aroma. The authors found for the first time a group of key components that have the matcha-like odor.     

Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying

This study was conducted to investigate the changes in lipids and their effect on the taste of migaki-nishin during drying. Lipid was extracted from herring fillets following different drying stages to measure the degree of lipid oxidation and changes in lipid composition, and fatty acid profile. Peroxide value, carbonyl value and acid value of the lipids were significantly increased (P < 0.05) during the drying period. Marked increase in free fatty acids, with decreases in triglyceride and phospholipid content were observed in proportion to drying time and this result suggested that hydrolysis was induced by lipases and phospholipases. The decreases in polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), were observed in the total lipids and phospholipid fraction. In addition, significant increase in PUFAs especially DHA was found in the free fatty acid fraction. Sensory evaluation showed that an addition of DHA to mentsuyu significantly (P < 0.05) enhances the intensities of thickness, mouthfulness and continuity. These results suggest that during drying period lipid oxidation was not only occurred but also lipolysis predominantly released DHA, which might have a contribution to kokumi enhancement of migaki-nishin.     

Sulfide oxidation by gene expressions of sulfide-quinone oxidoreductase and ubiquinone-8 biosynthase in Escherichia coli

Sulfides (S2),SH-) such as hydrogen sulfide belong to a class of sulfur compounds with unpleasant odors. In order to confer sulfide-oxidizing ability on the intestine-inhabiting bacteria, the sulfide-quinone oxidoreductase gene (sqr) in Rhodobacter capsulatus DSM-155 and genes for quinone biosynthesis (ubiC, ubiA and ispB) in Escherichia coli XL1 Blue-MRF' were transduced into E. coli BL21(DE3). Plasmids pT7-7 and pSTV were used as vectors of sqr, and ubiCA and ispB, respectively. The recombinants sqr-BL21(DE3) and ubiCA,ispB-sqr-BL21(DE3) were successfully constructed. The maximal sulfide-removing activities of the whole cells and membrane fractions of sqr-BL21(DE3) attained at pH 8.0 and 7.8, were 267 nmol/mg cells (dry weight)/min and 1250 nmol/mg membrane fraction (protein)/min, respectively. The molecular ratio of sulfide (S2-) oxidized and oxygen (O2) consumed was 2:1. SQR activity in the recombinant cells was positively restricted under anaerobic conditions and also by the addition of electron transfer inhibitors. Ubiquinone-8 (UQ-8) biosynthesis in the cells of ubiCA,ispB-sqr-BL21(DE3) increased as much as 2.2-fold compared with that of (pSTV)-sqr-BL21(DE3) during the 12-16 h incubation period. The maximal sulfide removal in the quinone-raised E. coli was attained slightly earlier, however, SQR activities thereafter were lower than those in (pSTV)-sqr-BL21(DE3).     

Detection of a tryptophan radical as an intermediate species in the reaction of horseradish peroxidase mutant (Phe-221 --> Trp) and hydrogen peroxide

The crucial reaction intermediate in the reaction of peroxidase with hydrogen peroxide (H2O2), compound I, contains a porphyrin pi-cation radical in horseradish peroxidase (HRP), which catalyzes oxidation of small organic and inorganic compounds, whereas cytochrome c peroxidase (CcP) has a radical center on the tryptophan residue (Trp-191) and oxidizes the redox partner, cytochrome c. To investigate the roles of the amino acid residue near the heme active center in discriminating the function of the peroxidases in these two enzymes, we prepared a CcP-like HRP mutant, F221W (Phe-221 --> Trp). Although the rapid spectral scanning and stopped-flow experiments confirmed that the F221W mutant reacts with H2O2 to form the porphyrin pi-cation radical at the same rate as for the wild-type enzyme, the characteristic spectral features of the porphyrin pi-cation radical disappeared rapidly, and were converted to the compound II-type spectrum. The EPR spectrum of the resultant species produced by reduction of the porphyrin pi-cation radical, however, was quite different from that of compound II in HRP, showing typical signals from a Trp radical as found for CcP. The sequential radical formation from the porphyrin ring to the Trp residue implies that the proximal Trp is a key residue in the process of the radical transfer from the porphyrin ring, which differentiates the function of peroxidases.