Undesirable sensory properties of the dried pea (Pisum sativum). The rôle of saponins

The rôle of saponins in the undesirable sensory properties of the dried pea P sativum is reported. The sensory properties of isolated soyasaponin I are defined and described as bitter, astringent and metallic. The distribution of saponin in various air-classified pea flour fractions shows that the protein-rich fraction may contain sufficient saponin to cause undesirable tastes.     

Analytical determination of intrinsic permeability of synthetic nonwoven filter fabrics

In this paper an analytical method for determining the permeability of nonwoven filter fabrics is presented. The derived formula shows that the intrinsic permeability, fully characterizing the porous medium, depends on fabric porosity, n, fibre diameter, d, and a shape factor determined experimentally.     

Diffusivities of volatiles in concentrated solutions

Concentration profiles obtained by slicing a cylindrical gel were used to measure diffusion of volatiles in viscous aqueous dextrose solutions. The column length, slice thickness and diffusion time were optimized to maximize the repeatability of measurements, the results being very sensitive to small changes in variables. Coefficients of variation between 5 and 10% were obtained. In the presence of different concentrations of dextrose, the diffusivity of acetone decreased markedly as dextrose concentration increased. However, when the acetone concentration was varied within the range 0·6 to 13·7%, at a constant 50% (w/w) dextrose concentration, its diffusivity did not change significantly. The sliced gel system gave values of diffusivity in close agreement with those obtained by other techniques.     

Proximate Composition, Mineral Content, and Fatty Acids of Catfish (Ictalurus punctatus, Rafinesque) for Different Seasons and Cooking Methods

The effect of conventional cooking methods and the influence of season upon proximate composition, mineral, and fatty acid profile was studied in catfish (Ictalurus punctatus, Rafinesque) fillets. Seasonal (August, December, and April purchased fillets) influences were minimal. As expected, fried catfish fillets had significantly altered (P ≤ 0.05) fatty acid profiles compared to the raw and baked fillets. All three cooking treatments resulted in significant differences (P ≤ 0.05) in proximate composition and in the levels of potassium, phosphorus, magnesium, and iron. The information presented would be useful for nutrient data banks when dietary intake of such items is of interest.     

Weekly storage of coolness in heavy brick and adobe walls

Weekly storage of coolness in heavy walls (walls with large thermal inertia or large characteristic time constants or low Fourier numbers) was investigated numerically by considering one-dimensional heat conduction through the walls. The study consisted of first analyzing the heat flow through a single wall and considering various boundary conditions on the inside. The boundary conditions were: constant inside air tempeture throughout the day, variable inside air temperature on a 24-hour cycle, and variable inside air temperature on a 48-hour cycle. Next, the heat flow through walls was studied through a thermal network analysis of a simple building. In this case it was assumed that the ambient air temperature (following a periodic distribution) was increased suddenly and followed this new distribution for many days thereafter.It was concluded that walls with high thermal inertia or time constant can store coolness for several days. The larger the time constant of the wall (for example adobe as compared with brick) the longer it takes for the wall temperature to reach a steady periodic distribution after the change has occurred. However, because of low thermal conductivity of adobe, the retrieval of the stored coolness in these walls is slow, and the mean daily temperature of the room air in the adobe building does not change appreciably beyond seven days after the change. Increase of the wall thickness beyond 50 cm does not improve the thermal performance of the building significantly.     

Temperature resistance coefficient of composite resistive materials in the mixed-structure approximation

A method of calculating the temperature resistance coefficient and its temperature dependence for resistive materials in the approximation of a matrix-statistical structure is outlined.Translated from Inzhenerno-Fizicheskii Zhurnal, Vol. 49, No. 3, pp. 477–481, September, 1985.     

On a common error in open and short circuit reliability computation

In reliability computations for complex systems subject to two kinds of failure, analysts sometimes underestimate system reliability by using a formula that actually applies only to certain simpler structures. This error occurs several times, for example, in an otherwise instructive paper by B.W. Jenney and D.J. Sherwin (ibid., vol.R-35, p.532-8, Dec. 1986). The purpose of this work is to describe the error, illustrate how it arises in practice, and offer a correction