Moisture sorption isotherms and thermodynamic properties of apple Fuji and garlic

The moisture equilibrium isotherms of garlic and apple were determined at 50, 60 and 70 °C using the gravimetric static method. The experimental data were analysed using GAB, BET, Henderson–Thompson and Oswin equations. The isosteric heat and the differential entropy of desorption were determined by applying Clausius–Clapeyron and Gibbs–Helmholtz equations, respectively. The GAB equation showed the best fitting to the experimental data (R² > 99% and E% < 10%). The monolayer moisture content values for apple were higher than those for garlic at the studied temperatures; the values varied from 0.050 to 0.056 and from 0.107 to 0.168 for garlic and apple, respectively. The isosteric heat and the differential entropy of desorption were estimated in function of the moisture content. The values of these thermodynamic properties were higher for apple (in range 48–100 kJ mol^?1 and 14–150 J mol^?1 K^?1) than for garlic (in range 43–68 kJ mol^?1 and 0–66 J mol^?1 K^?1). The water surface area values decreased with increasing temperature. The Kelvin and the Halsey equations were used to calculate the pore size distribution.     

Absorption spectral properties of Cu2 ions in sodium potassium sulphate

This short note reports the results concerning electron paramagnetic resonance (EPR) and optical absorption spectra of Cu²⁺ ions doped in sodium potassium sulphate both at 300K and 77K.     

Alternative Prooftester for High-Strength Optical Fibers

Reproducible, nondestructive methods of prooftesting continuous, multikllometer lengths of high-strength (>1.4 GPa) optical fiber are important in high-performance applications of lightguide technology. An alternative prooftester based on the concept of continuously imparting a constant strain rather than a constant weight to the optical fiber has been built and tested. The constant-strain design is somewhat simpler and has certain advantages over a widely used prooftester. The constant-strain method is explained, and prooftest data that substantiate the advantages of the design are presented.     

Numerical solution of heat transfer in micropolar fluid flow in a channel with porous walls

Using the basic equations of heat conducting micropolar fluid, heat transfer through a channel of porous walls has been studied. The temperature distribution is obtained for different values of suction parameter $\text{S}$, convective parameter $\text{E}$ and micropolar parameter $\text{R}$.     

A Graphical Method for Fire Design of Reinforced Concrete Beams

Fire Technology - Reinforced concrete beams lose resistance at high temperatures and so as to guarantee their good performance, it is mandatory to consider this accidental action in design. As an...     

New,Non‐quinone Fluorogeldanamycin Derivatives Strongly Inhibit Hsp90

Streptomyces hygroscopicus is a natural producer of geldanamycin. Mutasynthetic supplementation of an AHBA‐blocked mutant with all possible monofluoro 3‐aminobenzoic acids provided new fluorogeldanamycins. These showed strong antiproliferative activity and inhibitory effects on human heat shock protein Hsp90. Binding to Hsp90 in the low nanomolar range was determined from molecular modelling, AFM analysis and by calorimetric studies.     

Biofilm formation capacity of Listeria monocytogens strains isolated from soft cheese from Costa Rica

Listeria monocytogenes is a bacteria associated with the production of severe infectious disease in human being, but also with the formation of biofilms in different surfaces related to the food production environment. Biofilm represents a serious problem in food industry, since it is a constant and important contamination source and also, bacteria present in it have an increased resistance towards physical and chemical agents of common use. The capacity of biofilm formation of L. monocytogenes strains previously isolated from soft cheese samples from Costa Rica was studied under different temperature and culture conditions. The microplate technique was performed using different culture media (BHIB, TSB 1:20 and cheese serum) and at different incubation temperatures (refrigeration, environmental and 35 degrees C). Biofilm formation capacity was classified according to the optical density obtained at 620 nm. None of the strains evaluated was classified as strong biofilm former under any of the variables studied, nevertheless, weak and moderate formers were detected. The results obtained show the influence of the nutrient content of the culture media used over biofilm formation; BHIB was the only culture media that allowed the expression of moderate biofilm forms, contrary to cheese serum that did not promote biofilm production. Biofilm formation is a multifactorial process, where adsorption level depends on several variables and its study must be promoted in order to develop methodologies that allow its reduction or elimination, so food industries may offer safe food products to consumers.