西九文化区

正OMA发展西九文化区,必须面对一项挑战:将一个盛载政府极大抱负,以及持分者多元利益的超大型多用途项目,转化成一个既有趣又严肃、既有规划又允许即兴、既中国化又国际化的文化区。这个文化区规模庞大,但不失亲密融洽的感觉;富地标性,但十分谦和;容易理解,却能带来惊喜。为避免造成过分冲击,OMA采纳了一种每个香港市民都熟悉的建筑类型作为方案的发展     

Synthesis and rheological properties of an associative star polymer in aqueous solutions

Rheological properties of aqueous solutions and hydrogels formed by an amphiphilic star block copolymer, poly(acrylic acid)-block-polystyrene (PAA₅₄-b-PS₆)₄, were investigated as a function of the polymer concentration (C_p), temperature, and added salt concentration. The water-soluble polymer synthesised by atom transfer radical polymerization (ATRP) was found to form hydrogels at room temperature at polymer concentrations, C_p, over 22 g/L due to the interpolymer hydrophobic association of the PS blocks. Increasing C_p leads to stronger elastic networks at room temperature that show a gel-to-solution transition with increasing temperature. Increase of ionic strength decreases the moduli compared with the pure hydrogel but did not affect the gel-sol transition temperature significantly. Small-angle X-ray experiments showed two distinct scattering correlation peaks for samples above the gelling C_p, which indicates the aggregates formed due to hydrophobic association. Upon heating the intensity of the scattering correlation peaks was found to decrease indicating the loss of the network structure due to thermal motion.     

Prebiotic potential of barley derived β-glucan at low intake levels: A randomised,double-blinded,placebo-controlled clinical study

This randomised, double-blinded, placebo-controlled clinical study aimed to evaluate the in vivo prebiotic potential of barley β-glucan. Fifty-two healthy volunteers aged 39–70 years were randomly assigned to consume daily a cake containing 0.75 g of barley β-glucan or a placebo for 30 d. Stool samples were collected before, during and 2 weeks after the intervention for bacterial enumeration. Gastrointestinal side effects were recorded during the treatment period. In older subjects (?50 years old), barley β-glucan induced a strong bifidogenic effect and an increase of bifidobacteria into traceable range in cases of no detectable baseline levels. A concurrent significant increase in bacteroides was also observed in this age group. Ingestion of the experimental food resulted in no undesirable gastrointestinal side effects in older subjects. We concluded that the daily intake of a cake containing barley β-glucan is well-tolerated and demonstrated significant bifidogenic properties in older healthy volunteers consuming their usual diets.     

Phase decomposition upon alteration of radiation-damaged monazite-(ce) from moss, Østfold, norway

The internal textures of crystals of moderately radiation-damaged monazite-(Ce) from Moss, Norway, indicate heavy, secondary chemical alteration. In fact, the cm-sized specimens are no longer mono-mineral monazite but rather a composite consisting of monazite-(Ce) and apatite pervaded by several generations of fractures filled with sulphides and a phase rich in Th, Y, and Si. This composite is virtually a 'pseudomorph' after primary euhedral monazite crystals whose faces are still well preserved. The chemical alteration has resulted in major reworking and decomposition of the primary crystals, with potentially uncontrolled elemental changes, including extensive release of Th from the primary monazite and local redeposition of radionuclides in fracture fillings. This seems to question the general alteration-resistance of orthophosphate phases in a low-temperature, 'wet' environment, and hence their suitability as potential host ceramics for the long-term immobilisation of radioactive waste.     

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review

This paper reviews current knowledge on the distribution and mobility of water in muscle (myowater) ante- and post mortem and factors affecting these in relation to fresh meat quality parameters; water-holding capacity (WHC), tenderness and juiciness. NMR transverse relaxometry (T(2)) using bench-top Low-Field Nuclear Magnetic Resonance (LF-NMR) has characterised myowater distribution and mobility as well as structural features in meat which directly affect WHC. The current literature demonstrates that WHC is correlated to the water located outside the myofibrillar network (extra-myofibrillar). This review identifies the critical stages which affect the translocation of water into the extra-myofibrillar space and thus the potential for decreased WHC during proteolysis (the conversion of muscle to meat). This review discusses how the intrinsic properties of the water held within the meat could contribute to juiciness and tenderness. Tenderness has been shown to correlate to T(2), however breed and species differences made it difficult to draw firm conclusions. Further understanding of the inherent water properties of fresh meat and the factors affecting water distribution and mobility using NMR technologies will increase the understanding of WHC and tenderisation of fresh meat.     

Influence of defined milk products on the flavour of white coffee beverages using static headspace gas chromatography–mass spectrometry/olfactometry and sensory analysis

The influence of milk processing and ingredients on the sensory properties of white coffee beverages has, as yet, not been thoroughly investigated, so in this study analysed milk products processed in a defined manner were added to a standardized, fresh coffee beverage; the resulting odour, taste and retronasal odour perception were measured by intensity tests, and selected volatiles were analysed by static headspace gas chromatography/mass spectrometry. After adding pasteurized consumers’ milk, the effects of a different fat content (3.5 and 1.5%) and fat dispersion were studied. The milk with the lower fat content and with smaller fat globules, resulting from double homogenization (each 250/50 bar), induced a more intense coffee-related retronasal odour perception, whereas the milk-related impression was nearly the same. The addition of casein increased the creamy and milky retronasal odour perception and reduced the coffee-related taste and retronasal odour. These correlations may result in a custom-made development of milky coffee beverages controlled in their nasal and retronasal odour and taste by the defined processing of the milk component. With instrumental analysis it was observable that the effect of the addition of twice-homogenized, twice-pasteurized low-fat milk and of the addition of whole milk was similar. In both cases more volatiles were released from the beverage than with the addition of low-fat milk that was homogenized once. This is an unexpected result, because the whole milk has a higher fat content than the low-fat milk and therefore a greater retention of the flavour compounds was expected. Is it possible that the flavour compounds are not dissolved in fat and that interactions happen only with fat globule membrane constituents?     

Quantification of Amadori products in cheese

To obtain basic information about the extent of the early Maillard reaction in commercially available cheese varieties of varying degrees of maturity, Amadori products (APs) formed between reducing sugars and the ε-amino group of lysine (ε-APs) or the α-amino of selected amino acids (α-APs) were analyzed. APs were determined as the corresponding N-(2-furoylmethyl) amino acids (FMAAs) after acid hydrolysis using RP–HPLC with UV-detection as well as mass spectroscopy. Identification of the FMAAs resulting from the α-APs of lysine, valine, leucine, and isoleucine was achieved for the first time for cheese samples. The content of furosine, which is a hallmark for ε-APs, ranged from to 3–75 mg/100 g protein corresponding to 24–591 μmol ε-AP/100 g protein. ε-AP levels declined during ripening in all investigated cheeses, depending on the cheese type and stage of maturation. The mean content of four α-APs ranged from 138 to 681 μmol/100 g protein. Lowest concentrations were found in long-term ripened cheese samples, indicating a putative degradation of α-APs and ε-APs during advanced stages of maturation. The ratio of α-APs to ε-APs might be a useful indicator of cheese ripening.     

Regeneration von mit Ammoniak beladenem Klinoptilolith durch ein nicht‐thermisches Plasmaverfahren

Adsorbents are widely‐used in the area of cleaning as well as enrichment of gas components. For the regeneration of clinoptilolite loaded with ammonia, a packed‐bed reactor was developed on the basis of a dielectric barrier discharge. It was proved that adsorbed NH₃ is released at relatively low temperature and low energy consumption. For the further optimization of the method the influence of the power and the pulse break ratio of sustaining voltage were tested. It was shown that with the chosen plasma method the absorber material was loaded repeatedly and subsequently regenerated.