Determination of Antioxidant Properties of Fruit Juice by Partial Least Squares and Principal Component Regression

The multivariate calibration methods—principal component regression and partial least squares—were employed for the prediction of antioxidant capacities of fruit juices. High-performance liquid chromatography and spectrophotometric approaches were used to determine the antioxidant capacities of fruit juices. The importance of calibration design was investigated by calculating the prediction and validation errors. The influences of using independent validation sets were emphasized. Calibration design is shown to have major effect on principal component regression and partial least squares errors. The models developed on the basis of the mean-centered data were able to predict the total antioxidant activity with a precision comparable to that of the reference [2,2-azino-di-(3-ethylbenzothialozine-sulfonic acid)] method. The partial least squares model seems preferable because of its predictive and describing abilities and good interpretability of the contribution of compounds to the antioxidant capacity. The contribution of individual phenolic compounds to the antioxidant capacity was identified by high-performance liquid chromatography.     

A study of indoor radon levels in rural dwellings of Ezine (Canakkale, Turkey) using solid-state nuclear track detectors

Indoor radon activity level and radon effective dose (ED) rate have been carried out in the rural dwellings of Ezine (Canakkale) during the summer season using Radosys-2000, a complete set suitable to radon concentration measurements with CR-39 plastic alpha track detectors. The range of radon concentration varied between 9 and 300 Bq m(-3), with an average of 67.9 (39.9 SD) Bq m(-3). Assuming an indoor occupancy factor of 0.8 and 0.4 for the equilibrium factor of radon indoors, it has been found that the 222Rn ED rate in the dwellings studied ranges from 0.4 to 5.2 mSv y(-1), with an average value of 1.7 (1.0) mSv y(-1). There is a possibility that low radon concentrations exist indoors during the summer season in the study area because of relatively high ventilation rates in the dwellings. A winter survey will be needed for future estimation of the annual ED.     

Preparation of AlON ceramics via reactive spark plasma sintering

Al₂O₃ and AlN powder mixtures were used to synthesise AlON ceramics using the reactive spark plasma sintering (SPS) method at temperatures between 1400 and 1650 °C for 15-45 min at 40 MPa under N₂ gas flow. AlON phase formation was initiated in the samples sintered above 1430 °C, according to the X-ray analysis. The complete transformation of the initial phases (Al₂O₃ and AlN) into AlON was observed in the samples that were spark plasma sintered at 1650 °C for 30 min at 40 MPa. A high spark plasma sintering temperature together with a low heating rate produced a greater amount of AlON formation at a constant process time. The densification, microstructure and mechanical properties of the produced ceramics were analysed. The highest hardness value was recorded to be 16.7 GPa, and the fracture toughness of the sample with the highest AlON ratio was measured to be 3.95 MPa m^1/2.     

Detecting single viruses and nanoparticles using whispering gallery microlasers

There is a strong demand for portable systems that can detect and characterize individual pathogens and other nanoscale objects without the use of labels, for applications in human health, homeland security, environmental monitoring and diagnostics. However, most nanoscale objects of interest have low polarizabilities due to their small size and low refractive index contrast with the surrounding medium. This leads to weak light-matter interactions, and thus makes the label-free detection of single nanoparticles very difficult. Micro- and nano-photonic devices have emerged as highly sensitive platforms for such applications, because the combination of high quality factor Q and small mode volume V leads to significantly enhanced light-matter interactions. For example, whispering gallery mode microresonators have been used to detect and characterize single influenza virions and polystyrene nanoparticles with a radius of 30 nm (ref. 12) by measuring in the transmission spectrum either the resonance shift or mode splitting induced by the nanoscale objects. Increasing Q leads to a narrower resonance linewidth, which makes it possible to resolve smaller changes in the transmission spectrum, and thus leads to improved performance. Here, we report a whispering gallery mode microlaser-based real-time and label-free detection method that can detect individual 15-nm-radius polystyrene nanoparticles, 10-nm gold nanoparticles and influenza A virions in air, and 30 nm polystyrene nanoparticles in water. Our approach relies on measuring changes in the beat note that is produced when an ultra-narrow emission line from a whispering gallery mode microlaser is split into two modes by a nanoscale object, and these two modes then interfere. The ultimate detection limit is set by the laser linewidth, which can be made much narrower than the resonance linewidth of any passive resonator. This means that microlaser sensors have the potential to detect objects that are too small to be detected by passive resonator sensors.     

Influence of fat content and emulsifier type on the rheological properties of cake batter

The effects of fat content and emulsifier type on the rheological properties of cake batter have been investigated by using a parallel-plate rheometer. The apparent viscosity of cake batter with five different fat concentrations (0, 12.5, 25, 37.5, and 50%) and two types of emulsifier, namely Purawave and Lecigran, was studied as a function of the shear rate. In addition, the time dependency of different cake formulations was investigated. It was found that cake batter with different fat concentrations and emulsifier types exhibited shear thinning and time-independent behavior. Experimental data provided a good fit for the power law model. The increase in fat content and addition of emulsifier caused a decrease in the apparent viscosity. The flow behavior index was not found to be dependent on the composition of cake batter.     

Effects of different batter formulations on the quality of deep-fat-fried carrot slices

The effects of batter coating containing pregelatinized tapioca starch or maltodextrin at different concentrations (1, 3 or 5%) on product quality of deep-fat-fried carrot slices were evaluated. Coated slices were fried for 2, 3 and 4 min at 170 °C. Coating pickup of batter formulations and moisture and oil contents, porosity, texture and colour of fried slices were determined. Batter without pregelatinized starch or maltodextrin addition was used as the control. Addition of 5% pregelatinized tapioca starch to the batter formulation provided the crispiest product with the lowest oil content. Increasing maltodextrin concentrations enhanced the crispness and colour development of the fried product but had an adverse effect on porosity, moisture and oil contents of carrot slices.     

PCR assay for the identification of animal species in cooked sausages

A species-specific PCR assay was developed for the detection of low levels of pork, horse and donkey meat in cooked sausages. Oligonucleotid primers were designed for amplification of species-specific mitochondrial DNA sequences of each species and detected the presence of 0.01 ng of template DNA in water. When applying the assay to DNA extracts from sausages samples that were prepared from binary meat mixtures, it was possible to detect each species when spiked in any other species at the 0.1% level. In conclusion, it can be suggested that this assay can be used to determine mislabelled and/or fraudulent species substitution in comminuted meat products.     

Synthesis and microstructural characterization of nano-size calcium phosphates with different stoichiometry

Calcium phosphates with Ca/P molar ratios of 0.5, 0.75, 1.33, 1.5, 1.55, 1.67, 2.0, and 2.5 were synthesized by a wet chemistry precipitation method and sintered at 500 °C, 700 °C, 900 °C, 1100 °C and 1300 °C for 2 h. Presence of phases and microstructures of calcium phosphates were determined by X-ray diffraction and scanning electron microscopy. In all different Ca/P ratios, the precipitated phase was always hydroxyapatite with very small size and/or partial disorderness regardless of the Ca/P ratios in the starting precipitating medium. For samples with 0.5 and 0.75 Ca/P ratios in starting solution, tricalcium phosphate and calcium pyrophosphate phases were observed. In contrast, for samples with 1.0 and 1.33 Ca/P ratios, the only stable phase was tricalcium phosphate. For the samples with Ca/P ratio of 1.5, the tricalcium phosphate phase was dominant. However, small amounts of hydroxyapatite started to appear. For samples with Ca/P ratio of 1.67, the hydroxyapatite phase was dominant. Lastly, for samples with the Ca/P ratios of 2.0 and 2.5, the CaO phase started to appear in addition to the hydroxyapatite phase which was the dominant phase. Moreover, the average grain size, porosity (%) and the average pore size decreased with increasing the Ca/P ratios.     

太阳能热水器防雷措施

目前国家尚未出台有关太阳能热水器防雷安装和验收标准,导致当前太阳能热水器防雷安装和验收标准不一,存在较大的安全隐患。通过对照有关规范,分析了当前太阳能热水器防雷措施存在的一些错误做法,提出一种新的太阳能热水器的防雷做法,供防雷技术人员和施工安装人员参考。     

Microwave Frying Compared with Conventional Frying via Numerical Simulation

Microwave heating can be combined with other means of heating to yield a unique heating profile. In the study, microwave frying, a combination of convective and microwave heating, was compared with conventional frying. Frying experiments were performed by inserting a single food sample (chicken breast meat) in the hot oil at 180?±?1°C for both frying methods. Center temperature of the sample and the oil temperature were recorded during both frying methods. Simulations were performed to predict heat transfer coefficients. Processing time was shorter with microwave frying. Simulations revealed a varying convective heat transfer coefficient, which was in the range of 160–490 W/m² K, during conventional frying. Higher convective heat transfer coefficient, 500 W/m² K, compared to conventional frying was observed during microwave frying with the simulations. This is suggested to be due to higher turbulence in microwave frying.