Molecular interactions in aqueous solutions of the starch polysaccharides: a review

The aqueous solution behaviour of malto oligosaccharides, amylose and amylopectin is discussed. Experimental studies, using biophysical methods, on the aggregation behaviour of these compounds are reviewed.     

Nutritional aspects of colon cancer

During the last decade, a substantial amount of progress has been made in the understanding of the relationship between the dietary constituents and the development of colon cancer in man. The information base is sufficiently convincing with respect to an enhancing effect as a function of total fat intake and a protective effect of certain dietary fibers in colon cancer. The populations with high incidence of colon cancer are characterized by consumption of high-dietary fat which may be a risk factor in the absence of factors that are protective, such as use of whole-grain cereals, high fibrous foods and vegetables mainly of cruciferous type. Application of the findings made thus far in colon cancer research for the general public is, therefore, to have a far-reaching impact on the major premature, killing diseases in the western world.     

Spectrophotometric determination of some antioxidants with potassium permanganate and metol

New spectrophotometric methods for the assay of some antioxidants have been developed using potassium permanganate and metol (p-N-methyl amino phenol). Metol is oxidised at pH 3.0 with potassium permanganate and coupled with antioxidants to give λ_max at 560 nm for propyl gallate and gallic acid and 510nm for butylated hydroxy anisole. The method is simple, sensitive, reproducible and accurate within ±1% and applicable to the assay of antioxidants (gallic acid, propyl gallate and butylated hydroxy anisole) in oils and fats.     

The use of doped polyaniline as an electrode in the galvanic anodic protection of ferrous metals in industrial acid solutions

In order to investigate the galvanic anodic protection (GAP) of ferrous metals (such as 410, 304 and 316 stainless steels) in acid solutions by doped polyaniline (PANi), separate doped PANi powder-pressed electrodes with different surface areas (the area ratio of the PANi electrode to stainless steel is between 1:1 and 1:2) have been prepared. These were coupled with ferrous metal in the following solutions: 5 M sulphuric acid, 5 M phosphoric acid and industrial phosphoric acid (containing 5 M phosphoric acid and 0.05% chloride ion) to construct a galvanic cell, in which PANi is cathode while ferrous metal is anode. The results indicate that a PANi electrode with sufficient area can provide corrosion protection to stainless steel in these acidic solutions. A pilot scale coupling experiment was carried out. The results indicate that PANi is a promising material as an electrode for the anodic protection of ferrous metals in acidic solutions in industrial situations.     

On constructivity of involutive divisions

In the paper, the problem of existence of the minimal involutive monomial basis is considered for different involutive divisions. The existence criterion is obtained in the form of a constructivity property. In the paper, new examples of constructive and nonconstructive (> σ)-divisions are presented.     

Corrosion and Crack Growth in 33% Na2O-67% SiO2 and 33% Li2O-67% SiO2 Glasses

Environmentally enhanced crack growth data for 33% Na₂O-67% SiO₂ and 33% Li₂O-67% SiO₂ (mol%) were obtained. Corrosion data for the same glasses as determined by infrared reflection spectroscopy and atomic absorption spectroscopy were also measured. It was determined that, of the tested environments, those and only those environments which caused surface corrosion also enhanced crack growth. Crack growth curves were more complicated for these materials than for fused silica. Water-dominated regions occurred even in environments which are known to enhance crack growth.     

Selenium in Foods Produced and Consumed in Greece

The total selenium within a wide variety (315 food items) of Greek foods was determined fluorimetrically. Rich selenium sources were the proteinaceous foods such as fish, meat, bread, and spaghetti. Butter, oils, vegetables, and fruits were poor sources. The selenium content of Greek foods was lower than that of many other countries and resembled more closely that of British foods. From available food consumption data and values in this study, it was estimated that the daily selenium intake of Greeks was 110 μg.