Purification and Properties of β-Glucuronidase from the Muscle of Bombay Duck (Harpodon Nehereus)

Bombay duck muscle β-glucuronidase purified 4200-fold had molecular weight of 160,000 as estimated by gel filtration on Sephadex G-200. The glycoprotein enzyme exhibited dimeric structure on SDS-PAGE and had a pI of 5.0. The enzyme was optimally active at pH 5.2 when phenolphthalein β-D-glucuronide was used as the substrate while with p-nitrophenyl glucuronide the pH optimum was 4.6. Saccharo-1,4-lactone was a potent competitive inhibitor of the enzyme. Heavy metalic ions such as Hg²⁺, Cd²⁺ and Ag⁺ also proved to be inhibitory to the enzyme. Radiation inactivation of the enzyme could be protected in the presence of mercaptoethanol. Sodium chloride activated the enzyme while sodium tripolyphosphate inhibited it.     

Studies on curcumin and curcuminoids. VI. Kinetics of curcumin degradation in aqueous solution

The kinetics of the pH-dependent degradation of curcumin has been investigated. A plot of the rate constant against pH indicates the pKa values of the acid protons. The graph also indicates the complexity of the curcumin degradation.     

The economic impact of uncertainties associated with energy-saving technologies

We will analyze the economic sensitivity of new energy-saving technologies to weather, future energy price, and system lifetime uncertainties. Graphical rate of return analysis is employed. A representative residential solar water heating investment is analyzed to illustrate the impact of uncertainties. The wide range of reasonable rates of return found suggests some considerations for policy makers and some areas of future research.     

A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES —THE INFLUENCE OF STRUCTURE AND COMPOSITION

Legumes provide an important part of the world's protein requirements, as well as other nutrients, but they are underutilized as food. A major factor limiting expanded consumption is storage induced textural defects that prolong cooking time and demand correspondingly higher energy requirements for preparation. These defects, including the hard-to-cook phenomenon and hardshell, are initiated by structural and compositional factors but can be at least partially controlled by storage and processing conditions. Structural components implicated include seed coat, cell walls, middle lamella, starch granules and membranes while, compositionally, proteins, carbohydrates, phytate, polyphenols and lignin may also be important. Methods of texture measurement of legumes, including mechanical, physical and sensory properties are reviewed. The most commonly held hypothesis for the mechanism of the hard-to-cook defect states that beans fail to soften after exposure to high temperature and humidity storage because the increased water activity potentiates phytase which hydrolyzes phytate, rendering it no longer capable of chelating the Ca⁺⁺ and Mg⁺⁺ ions of the middle lamella and, hence, undissoluble. More recent evidence, however, provides potential roles for lignification, starch gelatinization and perhaps other mechanisms depending upon conditions. The possibility of a nonenzymatic as well as an enzymatic route is raised and thoughts presented on a course of action for future research.     

Development of a high energy biscuit for use as a food supplement in disaster relief

International aid agencies undertake supplementary feeding programmes following disasters in order to alleviate or prevent protein energy malnutrition. The associated problems include lack of facilities for preparation and distribution of food on site and food hygiene dangers. In response to these factors a biscuit of high calorific value and acceptable organoleptic qualities has been developed. It is currently being used by Oxfam as part of their disaster relief programme in Ethiopia.     

Criteria for accurate usage of block models

The results of block model calculations for multiple discretizations of a dielectric sphere and circular cylinder suggest that it is essential that the cells must be arranged for a best-fit of the body being modeled, the matrix elements must be reasonably accurate, and the cells must be small enough so that the pulse-function basis approximation is not blatantly unreasonable. When these criteria are approximately satisfied the remaining errors appear to be mainly due to imperfect representation of the shape of the object being modeled. It appears that the accuracy can be improved by using discretizations having cells of reduced size near the surface of the object. Geometric factors are defined which allow testing the potential accuracy of a solution without dimensioning or inverting a large matrix. Several unique procedures for discretization are also described that have the potential of partially mitigating the errors due to inaccurate representation of the shape of a scatterer.     

Analysis of an interferometric optical fibre detection technique applied to silicon vibrating sensors

A simple and accurate analysis of a single-mode optical fibre interferometric displacement detection technique is resented. This analysis is in good agreement with experimental measurements, and shows that angular alignment between the fibre and the sensor is the most critical parameter.     

Effect of Salt, Sugar and Storage Time on Microbiological, Chemical and Sensory Properties of Chinese Style Dried Pork

A Chinese dried pork product was manufactured with combinations of 15, 22.5, and 30% sugar and 0.5, 1.5, and 2.5% salt and evaluated for microbiological, chemical and sensory properties at 0, 7, 14, and 21 days of storage. Aerobic and anaerobic plate counts and TBA values increased during storage with the high sugar and salt combination resulting in the least microbial growth. No major rancidity problems developed. A 30% sugar and 2.5% salted product resulted in the highest panel flavor scores when evaluated by a group of panelists from the Orient.