Glass Transition Temperatures Determined using a Temperature-Cycling Differential Scanning Calorimeter

Glass transition temperatures, T_g, of polystyrene, polyvinylpyrrolidone, polydextrose, gelatin, corn flakes, pasta, and aqueous glucose/glycine solutions were determined using a differential scanning calorimeter which cycled the temperature while the net temperature increased at a constant rate. Operating conditions of the modulated differential scanning calorimeter^(tm) (MDSC^(tm)) for optimizing the endothermic baseline shift associated with the glass transition were a scan rate of 5°C/min with an amplitude of ± 1°C over a modulation period of 60 or 100 sec. The MDSC successfully separated the glass transition from other irreversible thermal changes in simple food ingredients. While the MDSC did not distinctly determine T_g of complex food systems at low moisture contents, glass transitions were observed for solutions and food systems at higher moisture contents. T_g values from MDSC were reproducible and similar to those from standard DSC.     

EFFECTS OF RETORTING AND STORAGE ON LIQUID MASS TRANSFER IN CANNED SKIPJACK (KATSUWONAS PELAMIS) MUSCLE

Mass loss of precooked tuna muscle during retorting and storage in cans impacts cannery yield and throughput. Changes in moisture content and mass of frozen, thawed, precooked tuna muscle chunks, canned in water, were determined after retorting and through five weeks of subsequent storage. Canned tuna pieces were retorted to equivalent lethality (F_o-value of four) for different time and temperature processes. Retorting at a lower temperature, longer time resulted in less mass loss than higher temperature, shorter time processes. Canned storage of up to five weeks had no effect on muscle mass or moisture content.     

Postmortem Changes in Chilled Round, Bled and Dressed Albacore

Albacore were killed by brain destruction, dressed, bled or left round, chilled in sea water/ice slurry at 1.1°C, and stored in ice. Fish were analyzed for 33 days for aerobic plate count (APC), pH, salt, histamine, trimethylamine nitrogen (TMA-N), and nucleotide content. Dressed albacore cooled faster than round or bled albacore. No significant differences were evident in APC, pH, salt, TMA-N, or nucleotide content of round, bled and dressed albacore. Histamine was detected only at day 33. TMA-N, inosine monophosphate and hypoxanthine content, and nucleotide ratios appeared to be useful indices of storage life.     

The effect of hair care products on dandruff

Although the role of micro-organisms located on the surface of the scalp is disputed by some authors, lipolytic organisms within the hair follicle may still be implicated in the causation of dandruff. Scale formation appears to be an adaptive response to threshold scalp irritation, taking the form of minimal parakeratosis possibly induced by products of lipolysis permeating thin regions of the horny layer. No single pathogen is yet clearly identifiable but effective anti-dandruff compounds display good antimicrobial activity against the typical lipolytic scalp microflora; this activity is retained in the presence of sebum and a feature of the most efficacious anti-dandruff agents is their good substantivity to the epidermal horny layer.
L'action des produits capillaires sur les pellicules     

The Synthesis and Ultraviolet Spectra of Nitrodiphenylamine Disperse Dyes I–Derivatives of 2, 4– and 2, 6–Dinitrodiphenylamine

Condensation of l–chloro–2, 4– and –2, 6–dinitrobenzene with arylamines readily affords the corresponding dinitrodiphenylamines.