Cyclosporin A in patients receiving renal allografts from cadaver donors. 1978

A psychrotrophic yeast, Rhodotorula glutinis KUJ 2731, isolated from soil, effectively produced an extracellular endo-beta-glucanase (EC 3.2.1.4). The enzyme was monomeric, and the molecular mass was about 40,000 Da. The N-terminal amino acid sequence was H-Ser-Leu-Pro- Lys-Leu-Gly-Gly-Val-Asp-Leu-Ala-Gly-Leu-Asp-Ile-Gly-Lys-Asp-Lys-Asn-. alpha-Helix content was calculated to be about 32.6%. The isoelectric point was 8.57. The activation energy was 20.9 kJ/mol, which was much smaller than that of mesophilic enzymes. The enzyme was active at temperatures from 0 to 70 degrees C, with a highest initial velocity at 50 degrees C similar to other psychrotrophic enzymes. The enzyme was inhibited by Hg2+. The enzyme catalyzed hydrolysis of carboxymethyl cellulose with an apparent K(m) of 1.1% and Vmax of 556 mumol/min/mg. Products from the enzymatic hydrolysis of carboxymethyl cellulose by the enzyme were glucose, cellobiose, and cellotriose. The enzyme also catalyzed the transglycosylation of p-nitrophenyl-beta-cellotrioside to cellotetraose.     

Development of color in fats stabilized with amino-hexose-reductones

Summary Amino reductones derived from hexoses were evaluated for color development in heated, oxidizing fat systems. Browning was observed to some extent with all the amino-hexose-reductones. The brown color frequently faded upon long heating of the oils. The density of color increased with reductone concentration and varied markedly among the different amino reductones. Morpholino-hexose-reductone could be used in lard and vegetable oils at concentrations up to 0.01% without introducing visually detectable amounts of color. Heating soybean oil solutions of the amino reductones at 100°C. under vacuum slowly destroyed the reductone but did not cause development of color. Air or oxygen was required for color production. Addition of citric acid along with the reductone reduced the amount of color developed. Reductones in fat systems show similarities in browning to reductones in aqueous systems. New considerations for the mechanism of antioxidation by polyphenols and reductones in oils are presented. Presented at the spring meeting, American Oil Chemists’ Society. New Orleans, La., April 28-May 1, 1957.     

Oxidation and quality of soybean oil: A preliminary study of the anisidine test

The anisidine test, a measure of secondary oxidation products in glyceride oils, was applied to a number of soybean salad oils processed from sound and damaged soybeans. A highly significant correlation (−0.68) was found between the anisidine values of salad oils from sound soybeans and their flavor scores. Multiple correlations between flavor scores, anisidine, and peroxide values yielded a correlation of 0.81 and provided a method for predicting the initial flavor scores of sound soybean salad oils. Similar data for oils from damaged beans gave a highly significant, but lower, correlation (−0.65). Comparative studies indicated that sound crude oils usually contain lower levels of oxidation products than damaged crude. Oxidation in both sound and damaged crudes increased roughly in proportion to iron content. Reproducibility of the test and the effects of hydrogenation, accelerated storage, and fluorescent light on anisidine values were studied. Analysis of damaged oils before and after deodorization showed that little, if any, reduction of anisidine value occurred. Deodorization of sound oils, however, lowered anisidine values. In comparison with damaged oils, the anisidine values of sound oils were lower at comparable stages of processing. The poor quality of damaged soybean oil was substantiated by organoleptic evaluations. Flavor scores of oils given special processing treatments increased as anisidine values decreased.     

Biochemical activities during lipid accumulation inCandida curvata

Intracellular and extracellular concentrations of citrate and the specific activities of ten different enzymes in Candida curvata D were examined in relation to lipid biosynthesis in batch and continuous culture. Citrate was found to accumulate prior to lipid production and declined markedly as lipid accumulated in batch culture. The cells excreted citrate as the culture became nitrogen-limiting after 30 hr of growth, but little more was expelled after 40 hr when lipid accumulation was more marked. In continuous culture, only low levels of citrate were detected at the lower dilution rates and citrate was completely absent from both the cells and medium above a dilution rate of 0.1/hr. The activity of malic enzyme, malate dehydrogenase and ATP:citrate lyase increased in batch culture on lipid accumulated and, in continuous culture, both malic enzyme and ATP:citrate lyase varied in parallel with the specific rate of lipid synthesis which increased with increasing dilution rate. Activity of malate dehydrogenase, citrate synthase and glucose-6-phosphate dehydrogenase decreased with increasing dilution rate. The regulatory significance of these enzymes in lipid accumulation by C. curvata is discussed.     

Fiber Coating Concepts for Brittle-Matrix Composites

The current interest in tough, high-temperature materials has motivated fiber coating development for brittle-matrix composites with brittle reinforcements. Such coatings are needed for controlled interface debonding and frictional sliding. The system investigated in this study was sapphire fiber-reinforced alumina. This system is thermochemically stable for severe use conditions, exhibits little thermal expansion mismatch, and utilizes the excellent strength and creep resistance of sapphire reinforcements. Porous oxide and refractory metal coatings which satisfy requirements for toughness improvement in these composites were identified by employing a variety of newly developed mechanical testing techniques for determining the interfacial fracture energies and sliding resistances.     

Edible oil evaluation by room odor tests: A preliminary report

Room odors developed on heating edible fats in open vessels were evaluated and characterized by a 20 member odor panel. Edible fats tested were: special soybean salad and cooking oils, hydrogenated soybean oil and some commercial salad and cooking oils. Factors were investigated that affect reliability and reproducibility of the test and the acuity of the panel members. The effects of fry temperature and size of sample were investigated. The method has been applied to a study of hydrogenated and unhydrogenated soybean oil samples. Presented at the AOCS Meeting, Chicago, September 1970. No. Market. Nutr. Res. Div., ARS, USDA.     

Damage Mechanisms and the Mechanical Properties of a Laminated 0/90 Ceramic/Matrix Composite

The tensile properties of a 0/90 laminated CAS matrix composite reinforced with Nicalon fibers have been measured. Some effects of notches have also been explored. Changes in modulus and permanent strain caused by matrix cracking have been measured and compared with available models. For this comparison, independent measurements have been made of the constituent properties and the residual stress. The ultimate tensile strength has also been measured and compared with a global load-sharing model. It is concluded that lower-bound matrix cracking models provide good predictability of the stresses at which various matrix cracking mechanisms first operate. Also, the ultimate tensile strength is found to be consistent with a global load-sharing model, based on the in situ strength properties of the fibers. Conversely, the evolution of matrix cracks at stresses above the lower bound has yet to be adequately modeled. In addition, a need is identified for improved models relating elastic properties and permanent strains to matrix crack spacing.     

Adhesion of Polyethylene to Copper: Importance of Substrate Topography

In order to get good adhesion between polyethylene and copper previous workers have oxidized the metal in alkaline solution to give a matt black oxide film. In this paper it is shown that the good adhesion obtained is associated with the very rough, fibrous nature of the matt black oxide film. Adhesion rises as the layer develops on the copper. If the fibres are damaged to alter the topography without changing the chemical nature of the substrate, the adhesion falls markedly. If the chemical nature of the oxide film is changed by electrolytic reduction, with minimum change in topography, the adhesion is still substantial. Adhesion to these matt black oxide films is still good if oxidation of the polymer is suppressed either by incorporation of stabilizers or by coating in a nitrogen atmosphere. This further points to the importance of topography in adhesion to these surfaces.     

Long term storage of soybean and cottonseed salad oils

Commercially prepared and packaged soybean and cottonseed salad oils from several different processors were evaluated periodically during storage for 12 months. Partially hydrogenated and winterized soybean oils, as well as unhydrogenated soybean salad oils, were stored in bottles and cans at 78 and 100 F. Control samples of all oils were held at 0 F during the entire test. Some lots in bottles and cans were packaged under nitrogen to improve storage stability. Agreement was good between organoleptic and oxidative evaluation of aged oils. After 26 weeks of storage at 100 F, the flavor of partially hydrogenated-winterized oils packaged under nitrogen showed a minimum loss. These same oils did not exhibit much, if any, reduction in their oxidative stability as indicated by storage peroxide values (active oxygen method). Soybean oil not protected with nitrogen demonstrated progressive flavor deterioration at 100 F. After 10 weeks of storage, the deterioration became marked and the flavor score was below 5. From limited observations, bottled oils appear to have a better stability than oils packaged in screw-cap tin cans. Hydrogenated oils packaged under nitrogen in cans had good oxidative stability, but some lowering of the flavor score was observed. Nonhydrogenated soybean oils packaged in tin cans not under nitrogen exhibited the most rapid flavor deterioration of all lots of oil investigated. Presented in part at the AOCS meeting, New York, October 1968 ARS, USDA