Bone Tissue Engineering in Rat Calvarial Defects Using Induced Bone-like Tissue by rhBMPs from Immature Muscular Tissues In Vitro

This study aimed to induce bone-like tissue from immature muscular tissue (IMT) in vitro using commercially available recombinant human bone morphogenetic protein (rhBMP)-2, rhBMP-4, and rhBMP-7, and then implanting this tissue into a calvarial defect in rats to assess healing. IMTs were extracted from 20-day-old Sprague-Dawley (SD) fetal rats, placed on expanded polytetrafluoroethylene (ePTFE) with 10 ng/μL each of rhBMP-2, BMP-4, and BMP-7, and cultured for two weeks. The specimens were implanted into calvarial defects in 3-week-old SD rats for up to three weeks. Relatively strong radiopacity was observed on micro-CT two weeks after culture, and bone-like tissue, comprising osteoblastic cells and osteoids, was partially observed by H&E staining. Calcium, phosphorus, and oxygen were detected in the extracellular matrix using an electron probe micro analyzer, and X-ray diffraction patterns and Fourier transform infrared spectroscopy spectra of the specimen were found to have typical apatite crystal peaks and spectra, respectively. Furthermore, partial strong radiopacity and ossification were confirmed one week after implantation, and a dominant novel bone was observed after two weeks in the defect site. Thus, rhBMP-2, BMP-4, and BMP-7 differentiated IMT into bone-like tissue in vitro, and this induced bone-like tissue has ossification potential and promotes the healing of calvarial defects. Our results suggest that IMT is an effective tissue source for bone tissue engineering.     

Predictive Simulation of Deformation and Failure of Peat-Calcareous Soil Layered Ground Due to Multistage Test Embankment Loading

The continuous behaviour of a ground-embankment system from the stage of deformation up to failure was predicted with respect to an actual test embankment that had been constructed in stages on a soft ground made up of peat and calcareous soil. The behaviour prediction was carried out by employing soil-water coupled finite deformation analysis, which also included simulation of the embankment construction process. The information used in the analysis was limited to such things as the results of soil tests on soil materials (peat and calcareous soil) sampled from the ground, including their sensitivity ratios, and the embankment's construction history. The SYS Cam-clay model was used in the constitutive equations of the soils to determine the material constants of the soils and the initial conditions of the ground, and the computations were performed under plane strain conditions. As a result, the computed profiles of W-type ground settlement and of slip surfaces running through the embankment were found to be in good overall agreement with the actual profiles measured at the site. Furthermore, we found that this slippage is attributable to the undrained shear response of the soil elements in the calcareous soil layer, where slippage begins to occur during embankment loading. In other words, the slippage is caused by the rapid softening behaviour caused by the degradation of structure after the effective stress ratio reaches the vicinity of the critical state line.     

Spatial mapping of electronic states in κ-(BEDT-TTF)2X using infrared reflectivity

We review our recent work on spatial inhomogeneity of the electronic states in the strongly correlated molecular conductors κ-(BEDT-TTF)₂X. Spatial mapping of infrared spectra (SMIS) is used for imaging the distribution of the local electronic states. In molecular materials, the infrared response of the specific molecular vibration mode with a strong electron–molecular vibration coupling can reflect the electronic states via the change in the vibration frequency. By spatially mapping the frequency shift of the molecular vibration mode, an electronic phase separation has been visualized near the first-order Mott transition in the bandwidth-controlled organic conductor κ-(BEDT-TTF)₂Cu[N(CN)₂]Br. In addition to reviewing SMIS of the phase separation, we briefly mention the electronic and optical properties of κ-(BEDT-TTF)₂X.     

Inhibition of char deposition using a particle bed in heating section of supercritical water gasification

Supercritical water gasification (SCWG) has attracted attention as a technology for utilizing wet biomass. We used a fluidized bed of alumina particles to prevent blockage of a SCWG reactor. A glucose solution was heated in the reactor with and without fluidized alumina particles. In the absence of alumina particles, char particles formed homogeneously in the reactor, but the use of a fluidized bed resulted in accumulation of char particles at the reactor’s exit rather than inside the reactor. Therefore, the fluidized bed was effective at preventing blockage of the reactor. However, the alumina particles did not remove deposits from the reactor’s walls. Instead, the fluidized bed caused larger char particles to form, preventing their adhesion to the reactor’s wall.     

Minimum void ratio characteristic of soils containing non-plastic fines

The minimum void ratio is an index widely used to indicate the contraction characteristics and the densest state of soils. The minimum void ratio obtained by the traditional test method has been utilized to represent the density of soils irrespective of their fines content despite the restriction (FC ≤ 5%). By considering the effect of the blow count, pore water, and their primary properties, the applicability of the minimum void ratio to soils containing fines was examined with an automatic tapping machine. It was confirmed that the blow count of the traditional method is not sufficient for soils with a high fines content. Furthermore, the presence of pore water had a significant effect on the minimum void ratio of soils containing fines. The characteristics of the cyclic minimum void ratio, which indicates the minimum void ratio obtained throughout the repetition of liquefaction and drainage, were also examined.     

Electrical resistivity of Si3N4 ceramics with Yb2O3 additive

Si₃N₄ ceramics with excellent mechanical properties are used for heat dissipation substrates and so on. In order to improve their reliability and expand their application fields, it is desirable to understand and control the electrical properties of Si₃N₄ ceramics. In this study, the electrical resistivity of Si₃N₄ ceramics with Yb₂O₃ additive was investigated by applying various voltages at temperatures ranging from 25°C to 300°C. When Yb₂O₃ was added as a sintering aid to Si₃N₄ ceramics, a crystalline J-phase (Yb₄Si₂O₇N₂) was formed and their electrical resistivity was significantly lower than that of Y₂O₃ additive. The electrical resistivity of the Yb₂O₃-added ceramics decreased with an increase in temperature and applied voltage. Yb existed in multiple valence states, Yb²⁺ and Yb³⁺, in the Si₃N₄ ceramics and the decrease in the electrical resistivity can be attributed hopping conduction through the J-phase. The J-phase in the Si₃N₄ ceramics was observed to be continuous, and percolation analysis suggested that the J-phase formed an infinite cluster. Therefore, the decrease in the electrical resistivity of the Yb₂O₃-added Si₃N₄ ceramics was found mainly to result from the formation of an infinite cluster of J-phase, which exhibits hopping conduction.     

Effects of fatty acid and emulsifier on the complex formation and in vitro digestibility of gelatinized potato starch

The effects of fatty acid, monoacylglycerol, and polyglycerol fatty acid ester with varying chain length in their acyl chains on the extent of complex formation (complex index) and in vitro enzymatic digestibility of gelatinized potato starch were investigated. The complex index increased with increase in the concentration of the ligands (fatty acid, monoacylglycerol, and polyglycerol fatty acid ester), with the plateau in the complex index value depending on the type of ligands. In comparison of complex index among fatty acid-samples, the complex index maximum increased as the chain length increased up to octanoic acid and then decreased. In comparison of complex index among fatty acid-, monoacylglycerol-, and polyglycerol fatty acid ester-samples at each acyl chain, the complex index maximum followed the order polyglycerol fatty acid ester > monoacylglycerol > fatty acid. Fatty acid, monoacylglycerol, and polyglycerol fatty acid ester with long acyl chains greatly reduced the enzymatic hydrolysis of starch. Polyglycerol fatty acid ester with palmitic acid chains was the strongest inhibitor of starch hydrolysis, suggesting that further complex formation may occur during the hydrolysis of gelatinized starch (enzyme-annealing).     

Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust

The soft texture of the pizza crust rim is generated by baking at a high temperature for a short period in a stone oven. In the case of baking in an electric oven, the pizza dough is baked at a much lower temperature and for a longer period, resulting in a harder texture. To improve the texture of electric oven-baked pizza crust, the effects of water and gelatinized starch on the viscoelasticity of pizza dough and the texture of pizza crust were investigated. Rheological properties (storage modulus, loss modulus, and yield stress) of pizza dough decreased with an increase in water content. When wheat flour in the dough was partially replaced with pre-gelatinized wheat starch, the rheological properties of the dough were maintained even at a high-water content. These results indicate that water-enriched dough can be prepared with gelatinized starch and baked using an electric oven. There was no significant difference in apparent density between the conventional and modified pizza crusts. Water content of the crumb part of the modified crust was significantly higher than that of the conventional crust. Texture analysis revealed that the modified pizza crust showed significantly lower stress at high strain than the conventional crust. In addition, sensory evaluation showed that the modified pizza crust exhibited greater firmness and stickiness than the conventional crust, which was attributed to the increased water content with gelatinized starch of the dough.     

Effect of Calcium Maltobionate on the Glass Transition Temperature of Model and Hand-made Hard Candies

Glass transition temperature (T_g) is an important parameter for the physical quality control of hard candies. In order to understand the applicability of calcium maltobionate to hard candy, effect of calcium maltobionate addition on the T_g of model and hand-made hard candies was investigated. Freeze-dried calcium maltobionate-sugar (sucrose containing a small amount of glucose-fructose mixture) and calcium maltobionate-reduced isomaltulose mixtures were prepared as model candies, and their anhydrous T_g was evaluated using a differential scanning calorimetry. The anhydrous T_g increased linearly with the molar fraction of calcium maltobionate. From these results, it was expected that calcium maltobionate can improve the physical stability of normal and sugarless candies. For comparison, various commercial candies were employed, and their T_g was evaluated using a thermal rheological analysis. The T_g values were in the range of 28–49 °C. The T_g values were higher than 25 °C, which is significant with respect to the physical stability of the candies. Calcium maltobionate-sugar and calcium maltobionate-reduced isomaltulose candies were prepared as hand-made candies. The calcium maltobionate-reduced isomaltulose candies had higher T_g than the calcium maltobionate-sugar candies at each calcium maltobionate content, although reduced isomaltulose has a lower T_g than sugar. At a high calcium maltobionate content, calcium maltobionate-reduced isomaltulose candy had an equivalent T_g to the commercial sugarless candies, and thus practically acceptable stability was expected. In the case of calcium maltobionate-sugar candies, there was a possibility that the hydrolysis of sugar reduced their T_g. Vacuum-concentration will be useful to improve the T_g of the candies.