Phase Relations and Glass Formation in the System PbO-GeO,

Phase relations in the system PbO-GeO₂ were determined using the quenching technique. The five compounds detected were: 4PbO-GeO₂, 3PbO-2GeO₂, PbO-GeO₂, and PbO-4GeO₂. The 3:2 and 1:1 compounds melt congruently at 744° and 799°, respectively. The 4:1 compound melts incongruently at 726°C to PbO plus liquid, whereas the 1:4 compound melts incongruently to GeO₂ plus liquid at 790°C. The 1:2 compound has a temperature range of stability between 707° and 730°. The data indicate that no liquid immiscibility gap exists in the system. Indices of refraction for glasses in the system were compared with lead silicate glasses. An addition of ∼65%PbO to GeO₂ is required to prepare a glass with an index near 2.0 whereas with SiO₂, ∼85% PbO is required. It appears that the lead germanate glasses have higher indices than all other two-component oxide glasses. The addition of PbO to GeO₂ decreases the rutile-to-quartz transformation temperature from 1000°C for pure GeO₂ to 990°C. Infrared spectra of lead germanate glasses (∼60w% PbO) show that transmission is good up to 5.5μ but decreases drastically between 5.5 and 6.5μ.     

Grain Growth in Two-Phase Ceramics: Al2O3 Inclusions in ZrO

The effect of Al₂O₃ inclusions with a greater average size (0.6 μm) than the average particle size of the major phase powder (<0.1 μm) on grain gowth was examined by sintering ZrO₂/Al₂O₃ composites (0,3,5,10, and 20 vol%) at 1400°C and then heat-treating at temperatures up to 1700°C. Normal grain growth was observed for all conditions. The inclusions appeared to have no effect on grain growth until the ZrO₂ grain size was ∼1.5 times the average inclusion size. Grain growth inhibition increased with volume fraction of the Al₂O₃ inclusion phase. At temperatures 1600°C, the inclusions were relatively immobile and most were located within the ZrO₂ grains for volume fractions <0.20; at higher temperatures, the inclusions could move with the grain boundary to coalesce. Grain growth was less inhilited when the inclusions could move with the boundaries, resulting in a larger increase in grain size than observed at lower temperatures. Analogies between mobile voids, entrapped within grain at lower temperature due to abnormal grain growth during the last state of sintering, and the observations concerning the mobile inclusions are made suggesting that grain-boundary movement can "sweep" voids to grain boundaries and eventually of four-grain junctions, where they are more likely to disappear by mass transport.     

DEVELOPMENT OF A VOCABULARY FOR PROFILING APPLE JUICES

A protocol for selecting an apple juice lexicon and for training a company panel was developed, using a series of 21 ‘taste’ sessions. Individual assessment, round‐table discussion and consensus were used to identify reference standards for six aroma and 11 flavor attributes and 13 ‘off ‘notes. Duo‐trio tests were used to test the ability of the panelists to recognize the references and confirm their appropriateness in describing the attribute. When panelists' mean scores for the references were placed as anchors on the line scales, panel performance was improved. The development process not only served to train the panel, but was a ‘team’ building experience which benefited the company at large.     

Wheat Flavor Components

SUMMARY: The volatile flavor components of a lightly milled, whole-grain soft wheat, Moro variety, were isolated and studied by gas-liquid chromatography, mass spectrometry, Paper chromatography and/or chemical tests. The following 11 compounds were identified in the wheat flavor essence or in headspace vapors: acetaldehyde, isobutyraldehyde, butyraldehyde, hexanal, heptanal, octanal, crotonaldehyde, 3-methyl-2-butanone, 2,2-dimethyl-3-pentanone, diacetyl and ethyl acetate. Tentative identifications were made of seven additional compounds: butanone, valeraldehyde, isovaleraldehyde, cyclopentanone, phenylacetaldehyde, amyl alcohol and isoamyl alcohol.     

SUPERCRITICAL CARBON DIOXIDE PERCOLATION OF SEA BUCKTHORN PRESS JUICE1

Sea buckthorn press juice was subjected to percolation with supercritical carbon dioxide at 13.8 and 27.6 MPa. Control juice was not percolated. Percolation extracted about 81 % of the oil present in the press juice, lightened the orange color compared with the control juice, and changed the character of the juice as perceived by observers. Percolated juices had no visible particulate that adhered to glass surfaces as did the control juice. All juices were perceived by taste panelists as to be very sour, and it was decided to sweeten the juices with 10% sucrose before proceeding with sensory evaluations. Control juice was more yellow and thicker in consistency than the percolated juices which did not differ from each other. Juices prepared by 27.6 MPa percolation were more frequently reported as having citrus and peach‐like quality attributes compared with either of the other two juices. Analytical values for protein, oil, moisture, titratable acidity and pH were reported for the juices. Light microscopy indicated a lower oil content in the percolated juices and that the particle sizes were smaller in the percolated juices. Some morphological characteristics of the particles in both juice types are described.