Distribution, characteristics, and worldwide inventory of dioxins in kaolin ball clays

Distribution, characteristics, and global inventory of dioxins (polychlorinated dibenzo-p-dioxins [PCDDs] and dibenzofurans [PCDFs] and dioxin like polychlorinated biphenyls) in kaolin clays collected from 10 countries were investigated. Dioxins were found in all kaolin clay samples analyzed, at total concentrations ranging from 1.2 pg/g (Brazil) to 520,000 pg/g (USA). Dioxin concentrations in kaolin clays from a few countries (e.g., Brazil and UK) were lower than those reported for background soils in Japan. Dioxin profiles in kaolin clays were characterized by the domination of the congener octachlorodibenzo-p-dioxin (OCDD), and the concentrations of other congeners decreased in the order of reduction in the levels of chlorination. Furthermore, specific distribution of congeners, with predominant proportions of 1,4,6,9-substituted PCDDs within each homologue group, was found in most clay samples. The ratios of concentrations of PCDD to PCDF and 1,2,3,7,8,9-HxCDD to 1,2,3,6,7,8-HxCDD indicated differences in the profiles found for anthropogenic sources (including pentachlorophenol) and kaolin clays. Concentrations of PCDD/Fs in kaolin clays, except for American ball clays, did not exceed the environmental criteria set by the Law Concerning Special Measures against Dioxins in Japan. Based on the average concentrations measured in our study, inventories of PCDD/Fs from the production/usage of ball clays on a global scale were estimated to be 650 kg/yr; the corresponding value on a TEQ basis is 2400 g-TEQ/yr. More than 480 kg of OCDD is estimated to be released annually from the production of kaolin clays worldwide, suggesting that kaolin clays can be a major contributor for additional source of dioxins, especially OCDD, in the environment.     

Optical Spectra of Synthetic Spinels in the System MgAl2O4–MgCr2O4

Unpolarized optical spectra were measured in the wavelength range 322–1666 nm by the diffuse reflection technique from spinel powders synthesized in the system MgAl₂O₄–MgCr₂O₄. The spectra were interpreted by the crystal-field theory on the basis of trigonally distorted spinel octahedra with D_3d symmetry. For chromium-rich solid solutions, including the MgCr₂O₄ end-member, results after peak fittings showed octahedral D_3d local symmetry around Cr³⁺ ions, identical to the crystallographic site symmetry. For chromium-poor solid solutions, however, octahedral C_3v local symmetry was suggested around Cr³⁺ ions, different from the D_3d crystallographically expected.     

Catalytic Performance of Aged Rh/CeO2–ZrO2 for NO–C3H6–O2 Reaction Under a Stoichiometric Condition

The activity of Rh/CeO₂ for NO reduction by C₃H₆ was gradually deceased by mixing with ZrO₂ until 68 mol%. Rh supported on CeO₂–ZrO₂ with higher OSC was found to show lower catalytic activity. High OSC of CeO₂–ZrO₂ would probably stabilize the surface of Rh in oxidized state, resulting in low activity and low efficiency of C₃H₆ utilization for NO reduction. In situ FT-IR spectroscopy suggested that mononitrosyl species such as Rh(NO)^δ? and Rh(NO)^δ+ are reaction intermediates in the NO–C₃H₆–O₂ reaction over Rh/CeO₂–ZrO₂ catalysts.     

Effects of growth temperature on the fatty acid composition of the free-living nematodeCaenorhabditis elegans

The effects of growth temperature on the fatty acid compositions of the phosphatidylcholine (PC), phosphatidylethanolamine (PE), and total lipid (TL) fractions of the free-living nematodeCaenorhabditis elegans were investigated. A reduction in growth temperature from 25 to 15°C caused the proportions of eicosapentaenoic acid (20∶5n-3) to increase from 23.6 to 32.5% in the PC, from 7.4 to 10.8% in the PE, and from 12.9 to 19.9% in the TL fractions. Conversely, the levels of dihomo-γ-linolenic acid (20∶3n-6) and arachidonic acid (20∶4n-6) in these phospholipid fractions and the TL fraction both decreased with decreasing growth temperature. Analysis of the positional distribution of fatty acids in the PC fraction revealed that the change in the composition of C₂₀ polyunsaturated fatty acid was obvious in positionsn-2. Lowering the growth temperature induced an increase in the level of the diacyl subclass of PE from 58% at 25°C to 71% at 15°C, with a concomitant decrease in the levels of the alkylacyl and alkenylacyl subclass of PE ofC. elegans. These changes observed in the phospholipids ofC. elegans might be one mechanism for adaptation to low temperature. Lipids 31, 1173–1178 (1996).     

Contact and friction between catheter and blood vessel

Therapeutic vascular catheterization techniques are sometimes hampered by the frictional forces between the blood vessel and the catheter, when contact points of the vessel are changing and deforming during the movement of the catheter. The goal of the present study was to characterize frictional interactions between the blood vessel wall and the catheter using experimental and numerical analysis. First, the frictional force was measured with an experimental apparatus that uses a ball and flattened porcine aorta to simulate frictional forces between the catheter and the vessel. Second, catheter motion was characterized by two-dimensional numerical calculations based on the experimental results. Experimental analysis demonstrated that slip occurred and that friction coefficient between the vessel and the catheter and the deformation of the specimen were small when the contact between the ball and the aorta occurred at a small angle. The compliance of the specimen in the normal direction obtained by the experiment was by far larger than that calculated according to the Hertzian contact theory. Numerical analysis shows that this difference of the parameter of the vessel, which must be determined accurately in surgical simulator, could affect the trajectory of the catheter.     

Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust

The soft texture of the pizza crust rim is generated by baking at a high temperature for a short period in a stone oven. In the case of baking in an electric oven, the pizza dough is baked at a much lower temperature and for a longer period, resulting in a harder texture. To improve the texture of electric oven-baked pizza crust, the effects of water and gelatinized starch on the viscoelasticity of pizza dough and the texture of pizza crust were investigated. Rheological properties (storage modulus, loss modulus, and yield stress) of pizza dough decreased with an increase in water content. When wheat flour in the dough was partially replaced with pre-gelatinized wheat starch, the rheological properties of the dough were maintained even at a high-water content. These results indicate that water-enriched dough can be prepared with gelatinized starch and baked using an electric oven. There was no significant difference in apparent density between the conventional and modified pizza crusts. Water content of the crumb part of the modified crust was significantly higher than that of the conventional crust. Texture analysis revealed that the modified pizza crust showed significantly lower stress at high strain than the conventional crust. In addition, sensory evaluation showed that the modified pizza crust exhibited greater firmness and stickiness than the conventional crust, which was attributed to the increased water content with gelatinized starch of the dough.     

Effects of phosphorus content on generation and growth of cracks in nickel–phosphorus platings owing to thermal cycling

We observed crack generation and structural changes in electroless nickel–phosphorus (Ni–P) plating layers formed on copper-metalized silicon nitride substrates both during thermal cycling from ? 40 to 250 °C and during storage (not cycling) at 250 °C in order to investigate the effect of the phosphorus contents on crack generation and growth in the Ni–P platings. The used platings contained phosphorus at three different contents: 2.1 wt% [Ni–P(low)], 6.5 wt% [Ni–P(med)], and 10.9 wt% [Ni–P(high)]. The generation time and the amount of cracks were strongly dependent on their phosphorus contents. More cracks appeared after thermal cycling than after storage at 250 °C. In Ni–P(low), cracks were generated after 200 thermal cycles, whereas no cracks were observed even after 250 h of storage at 250 °C. In Ni–P(med) and Ni–P(high), both during thermal cycling and storage at 250 °C, cracks formed during or after crystallization of the amorphous layers. These results suggest that the primary factors affecting the generation of cracks in electroless Ni–P platings are crystallization of the Ni–P platings and repeated changes in thermal stress.     

Effect of Calcium Maltobionate on the Glass Transition Temperature of Model and Hand-made Hard Candies

Glass transition temperature (T_g) is an important parameter for the physical quality control of hard candies. In order to understand the applicability of calcium maltobionate to hard candy, effect of calcium maltobionate addition on the T_g of model and hand-made hard candies was investigated. Freeze-dried calcium maltobionate-sugar (sucrose containing a small amount of glucose-fructose mixture) and calcium maltobionate-reduced isomaltulose mixtures were prepared as model candies, and their anhydrous T_g was evaluated using a differential scanning calorimetry. The anhydrous T_g increased linearly with the molar fraction of calcium maltobionate. From these results, it was expected that calcium maltobionate can improve the physical stability of normal and sugarless candies. For comparison, various commercial candies were employed, and their T_g was evaluated using a thermal rheological analysis. The T_g values were in the range of 28–49 °C. The T_g values were higher than 25 °C, which is significant with respect to the physical stability of the candies. Calcium maltobionate-sugar and calcium maltobionate-reduced isomaltulose candies were prepared as hand-made candies. The calcium maltobionate-reduced isomaltulose candies had higher T_g than the calcium maltobionate-sugar candies at each calcium maltobionate content, although reduced isomaltulose has a lower T_g than sugar. At a high calcium maltobionate content, calcium maltobionate-reduced isomaltulose candy had an equivalent T_g to the commercial sugarless candies, and thus practically acceptable stability was expected. In the case of calcium maltobionate-sugar candies, there was a possibility that the hydrolysis of sugar reduced their T_g. Vacuum-concentration will be useful to improve the T_g of the candies.     

Three-dimensional time-averaged void fraction distribution measurement technique for BWR thermal hydraulic conditions using an X-ray CT system

We have developed a void fraction distribution measurement technique using the three-dimensional (3D) time-averaged X-ray computed tomography (CT) system to understand two-phase flow behavior inside a fuel bundle for boiling water reactor (BWR) thermal hydraulic conditions of 7.2 MPa and 288 °C. As a first step, we measured the 3D void fraction distribution in a vertical square (5?×?5) rod array that simulated a BWR fuel bundle in the air–water test. A comparison of the volume-averaged void fractions evaluated by the developed X-ray CT system with those evaluated by a differential pressure transducer showed satisfactory agreement within a difference of 0.03. Thus, we confirmed that the developed system could be used to get 3D imaging of the vertical square rod array used in the test under the BWR operating pressure condition. In the next step, we did a verification test using the vertical pipe (11.3 mm ID) for BWR thermal hydraulic conditions. A comparison of the cross-sectional-averaged void fractions evaluated by the X-ray CT system with those evaluated by the drift-flux model showed good agreement within a difference of 0.05. We confirmed that the evaluated void fraction distribution forms in the horizontal cross section changed with the quality in response to the flow regime transition.