Multi-class grasping classifiers using EEG data and a common spatial pattern filter

This paper describes the classification of various human actions from brain activity. In particular, we focus on grasping movements and estimate grasping patterns from electroencephalogram (EEG) data. EEG data is converted to grasping features by using a common spatial pattern filter (CSP filter), and the features are subsequently classified into grasping categories by using the k-nearest neighbor method. We tested the pipeline of feature extraction and classification on the EEG dataset. The EEG data were acquired while participants grasped an object according to the Cutkosky’s grasping taxonomy, in which grasping movements are categorized into nine power-type grasping patterns and seven precision-type grasping patterns. The best classification rate for 9-class power-type grasping patterns was 48% and for 7-class precision-type grasping patterns was 40%.     

Relation Between Foaming and Surface Properties of Detergent-Containing Lubricating Oil

The effect of water concentration on the foaming tendency of lubricating oil containing the detergent additives Ca-phenate and amide was investigated from a surface chemical standpoint. Foam volume, dynamic surface tension and surface viscosity were measured at various water concentrations. It was proved that the increase of surface viscosity with water content was the main factor affecting foaming in the case of Ca-phenate but, in contrast, the Marangoni effect played an essential role in the case of amide.     

The influence of side chains on formation of inclusion complexes prepared with polyolefin and cyclodextrins

We investigated the formation of inclusion complexes (ICs) between cyclodextrins (CDs) with different cavity size and polyolefin (PO) with different side chains by using Fourier transform infrared (FTIR) spectroscopy, wide-angle X-ray diffraction (WAXD) and differential scanning calorimetry. The analysis of FTIR spectra revealed that the resultants were complexes of CD and PO, and the analysis of WAXD revealed that the molecules of CD had a channel structure due to the formation of ICs. We found that IC could not be obtained when the cavity size of CD was small for PO molecules to thread and it was too large for cross-sectional area of PO molecules. Thus, it was found that PO1 with few side chains could form IC with α-CD, and PO2 with ethyl side chain could form IC with β-CD and γ-CD, while the PO3 with 2-methyl-propyl side chain could form IC with γ-CD. These results suggest that the cross-sectional areas of polymer and the cavity size of CDs play critical roles in the formation of ICs. It is only possible to form ICs when the polymer chains can tread into cavities of CDs, and the space between the polymer and CD is suitable to provide enough intermolecular interaction to keep the structure of IC stable.     

Determination of sucralose in foods by HPLC using pre-column derivatization

The development of a sensitive pre-column derivatization high-performance liquid chromatography (HPLC) method for determination of sucralose is reported. Sucralose is converted into a strongly ultraviolet (UV)-absorbing derivative, possessing strong absorption at 260 nm, by treatment with p-nitrobenzoyl chloride (PNBCl). Homogenized samples were dialyzed and washed with a Bond Elut ENV cartridge, then the eluate was evaporated to dryness and the residue was derivatized. Subsequently, the sucralose derivative was purified with hexane-ethyl actate (9:1) in a silica cartridge, and then the sucralose derivative was eluted with acetone. HPLC was performed on a phenyl column, using acetonitrile-water (73:27) as a mobile phase with UV detection (260 nm). The calibration curve was linear in the range of 1 microgram/mL to 50 micrograms/mL of sucralose. The recoveries of sucralose from eight kinds of foods spiked at the levels of 0.20 and 0.05 g/kg of sucralose were more than 76.2% with SD values in the range from 0.90% to 4.31%. The quantitative limit of the developed method was 0.005 g/kg for sucralose in samples.     

Contents of barbaloin-related compounds in aloe drinks and their change during storage

The contents of barbaloin (BA), isoBA, aloin-dimers A, B, C, D and aloe-emodin (AE) in aloe drinks were investigated. BA and isoBA were detected in 30 of the 31 samples at the levels of 120-570 micrograms/mL and 120-580 micrograms/mL, respectively. Aloin-dimers A, B, C and D were detected in 8 of the 31 samples at the levels of 12-38 micrograms/mL, 13-39 micrograms/mL, 11-36 micrograms/mL and 16-69 micrograms/mL, respectively. AE was detected in all of the 31 samples at the levels of 0.03-1.3 micrograms/mL. When aloe drinks were stored for 4 weeks at 5 degrees C after opening the bottle, decrease of BA and isoBA, and increase of AE and aloin-dimers A, B, C and D were observed in most cases. However, in a few aloe drinks, all of BA, isoBA, aloin-dimers A, B, C, D and AE decreased. In these drinks, the existence of aloin-trimer was elucidated by LC/MS analyses. These data suggested that BA in aloe drinks is converted to the dimer and then to the trimer during storage.     

Changes in the surface structure of the hamster sperm head associated with maturation, in vitro capacitation and acrosome reaction: an atomic force microscopic study

Structural changes of the hamster sperm head surface associated with maturation, capacitation and acrosome reaction were examined by atomic force microscopy. Spermatozoa were taken from the initial segment and distal cauda of the epididymis, washed in a modified Tyrode solution and fixed by glutaraldehyde. Some sperms taken from distal cauda epididymides were incubated with the capacitation medium before fixation. All samples were attached on the glass slide, dried in a critical point drier and observed by atomic force microscopy. The sperm head surface was characterized by the presence of numerous round particles, approximately 40 and 60 nm in diameter. The distribution and density of these particles on the sperm surface were significantly different between the equatorial segment and post-acrosomal region in each sperm, and also between sperms under different conditions. The surface of the equatorial segment was rather smooth in sperms from the initial segment of the epididymis, but had many large (60 nm) particles in sperms from the distal cauda epididymides, suggesting that the large particles were glycoproteins which were secreted from the epididymis and attached to the sperm surface during maturation. The number of these particles dramatically decreased in both capacitated acrosome-unreacted and acrosome-reacted sperms. This finding supports the idea that glycoproteins are removed from the sperm surface during capacitation. Atomic force microscopic studies of the sperm head surface are expected to be used for future molecular studies on the cell surface components involved in the mechanism of maturation, capacitation and acrosome reaction.     

Antiferromagnetic Order in the Ladder Compound SrCu2O3; Cu-NMR/NQR Measurements

We carried out the extensive Cu-nuclear magnetic and quadrupole resonance (NMR/NQR) experiments on the Zn(Ni)-doped ladder compound SrCu ₂ O ₃ (Sr123), Sr(Cu _1–x M _x ) ₂ O ₃ (M=Zn and Ni) with x 0.02 and the Ladoped Sr123, Sr _1–x La _x Cu ₂ O ₃ with x 0.03. A spin-correlation length _s /a (a: the lattice spacing between the Cu sites along the leg) of nonmagnetic impurity-induced staggered polarization (IISP) estimated from a quasi-one-dimensional (Q1D) IISP along the two legs in the 0.1–2 % Zn-doped Sr123 was found to be independent of temperature (T) and scaled to an mean impurity distance D _AV with the relation of _s /a = 2.5 + 0.1D _AV The _s /a's are much longer in x = 0.001 ( _s /a 50) and 0.005 ( _s /a 12) than an instantaneous spin-correlation length ₀ /a 3 – 8 in Sr123. The formula of Néel T, T _N (WC-Q1D)=J exp(–D _AV /(_s/a)) (J = 2000 K) based on the weakly interladder-coupled (WC) Q1D model explains the experimental T _N values quantitatively.     

Expression of two Trichoderma reesei xylanases in the fission yeast Schizosaccharomyces pombe

Two xylanase genes (xyn1 and xyn2) were amplified by the polymerase chain reaction (PCR) technique from first-strand cDNA prepared from mRNA of Trichoderma reesei QM9414. The genes were located under the human cytomegalovirus gene promoter (CMVp) on copy-number-controlled plasmids (pTLxyn1 and pTLxyn2). When both plasmids were introduced into Schizosaccharomyces pombe, functional xylanases (XYN I and XYN II) were secreted by the recombinant yeasts. The secreted XYN I protein had a molecular mass of 21 kDa whereas XYN II was produced as two molecular forms with sizes of 21 and 28 kDa, the former being not glycosylated and the latter N-glycosylated. XYN I was secreted in the culture medium at a level of about 25 microg/ml and XYN II at about 170 microg/ml. The recombinant xylanases had the same characteristics with respect to the effects of temperature and pH on the enzyme activity as the native ones.