Monohydrocalcite: a promising remediation material for hazardous anions

The formation conditions, solubility and stability of monohydrocalcite (MHC, CaCO₃·H₂O), as well as sorption behaviors of toxic anions on MHC, are reviewed to evaluate MHC as a remediation material for hazardous oxyanions. MHC is a rare mineral in geological settings that occurs in recent sediments in saline lakes. Water temperature does not seem to be an important factor for MHC formation. The pH of lake water is usually higher than 8 and the Mg/Ca ratio exceeds 4. MHC synthesis experiments as a function of time indicate that MHC is formed from amorphous calcium carbonate and transforms to calcite and/or aragonite. Most studies show that MHC forms from solutions containing Mg, which inhibits the formation of stable calcium carbonates. The solubility of MHC is higher than those of calcite, aragonite and vaterite, but lower than those of ikaite and amorphous calcium carbonate at ambient temperature. The solubility of MHC decreases with temperature. MHC is unstable and readily transforms to calcite or aragonite. The transformation consists of the dissolution of MHC and the subsequent formation of stable phases from the solution. The rate-limiting steps of the transformation of MHC are the nucleation and growth of stable crystalline phases. Natural occurrences indicate that certain additives, particularly PO₄ and Mg, stabilize MHC. Laboratory studies confirm that a small amount of PO₄ in solution (>30 μM) can significantly inhibit the transformation of MHC. MHC has a higher sorption capacity for PO₄ than calcite and aragonite. The modes of PO₄ uptake are adsorption on the MHC surface at moderate phosphate concentrations and precipitation of secondary calcium phosphate minerals at higher concentrations. Arsenate is most likely removed from the solution during the transformation of MHC. The proposed sorption mechanism of arsenate is coprecipitation during crystallization of aragonite. The arsenic sorption capacity by MHC is significantly higher than simple adsorption on calcite.     

Study on the growth of heteroepitaxial cubic silicon carbide layers in atmospheric-pressure H2-based plasma

The heteroepitaxial growths of cubic silicon carbide (3C-SiC) layers on Si(001) substrates are studied at a temperature of 800 degrees C in atmospheric-pressure (AP) plasma excited by a 150 MHz, very high-frequency (VHF) power using a porous carbon electrode. The effect of a very large C/Si ratio (-400) of the source molecules on the improvement of crystallinity of the resultant SiC layer is mainly investigated. For this purpose, we utilize the chemical transport of Si induced by AP H2/CH4 plasma instead of using SiH4 as the Si source. The layer crystallinity is characterized using reflection high-energy electron diffraction, transmission electron microscopy and infrared absorption spectroscopy. The results show that the SiC layer exhibits the (001) 3C-SiC growth aligned to the Si matrix epitaxially. Although the SiC layer contains a high density of defects originating presumably from anti-phase boundaries and twin boundaries, the layer crystallinity has been considerably improved in comparison with that of the layer grown with C/Si = 10. It is also demonstrated that the moderate dilution of H2 with He leads to a further improvement of the layer crystallinity.     

Development of a database of low energy homes around the world and analyses of their trends

This study aims to develop a database of low energy techniques for homes around the world, for use in systematically evaluating the low energy home in each region, where climate, culture and policy differ. First, a database was made for the purpose of the systemizing passive and active techniques. Data were input according to seven chapters and 155 items, and 66 homes in 17 nations have been recorded. Homes adopting super insulation, high airtightness and solar energy utilization are common in the each country. The thermal insulation performance of wall and window of the housing in Japan is somewhat inferior to that overseas. It was shown that exhaust heat recovery is rarely adopted in Japan and that the underground thermal energy utilization was seen in less than 10% of recorded homes. Second, recorded homes were categorized according to characteristics of adopted strategies, and the reduction rate of purchased energy versus the purchased energy for a typical home was calculated. This revealed the purchased energy reduction rate of homes with both solar heat utilization and photovoltaic power generation to be very high.     

A preliminary analysis of item‐selection behavior of Japanese female university students examining a 2D virtual fashion web site

E‐commerce is spreading into various fields in our daily lives as a result of the growth of interactive Internet communication technologies. Two‐dimensional computer graphics (2D CG) image presentations, which are simple and inexpensive, can be displayed directly on apparel e‐commerce sites. This study uses sequential pattern mining to analyze the item‐selection behavior of Japanese female university students examining a 2D virtual fashion Web site. It is found that most users did not initially examine their favorite category items; instead, they examined the commonly viewed items first, and then examined various other fashion items before making their final selection. © 2014 Institute of Electrical Engineers of Japan. Published by John Wiley & Sons, Inc.     

Debittering of enzymatic hydrolysates using an aminopeptidase from the edible basidiomycete Grifola frondosa

Bitter peptide solutions, prepared by the enzymatic hydrolysis of soy protein and milk casein, were treated with an aminopeptidase from the edible basidiomycete Grifola frondosa. As the incubation time elapsed, the amount of free amino acids released increased and the bitterness of the enzyme reaction mixtures decreased. However, the debittering of the milk casein hydrolysate by the aminopeptidase was less effective than that observed for the soy protein hydrolysate. Hydrophobic amino acids such as valine, leucine, phenylalanine, tyrosine, and isoleucine were preferentially released from the bitter solutions by the action of the aminopeptidase.     

A modified model for non-newtonian viscosity behavior of Aureobasidium pullulans culture fluid

The culture fluid of the fungus Aureobasidium pullulans and the exopolysaccharide solution obtained by removal of the microbial cells exhibit a marked shear dependence of viscosity. The viscosity in a high shear rate region was a little higher than that predicted by a non-Newtonian viscosity equation derived previously on the basis of the concept of traveling force. In a sample exhibiting such high shear rate dependence, a hydrodynamic effect based on the fluid structure of the binding of contacting polymers and suspended microbial cells on viscosity becomes comparatively significant. A model for the shear rate dependence of the viscosity is needed to elucidate the mechanism of the viscosity behavior. A term concerning the increase in viscosity caused by the binding of polymers and the microbial cells suspended in a medium was added to the previous viscosity equation. The experimental shear dependence of the viscosity was well simulated by the modified viscosity equation.     

提高甘薯淀粉中抗消化淀粉含量的技术研究

抗消化淀粉是一种具有保健功能作用的淀粉,老化淀粉是制备抗消化淀粉最主要的方法.本文研究了酶水解预处理和冷冻解冻循环处理对甘薯老化淀粉中抗消化淀粉形成的影响,得到了提高甘薯淀粉中抗消化淀粉含量的适宜的工艺路线和参数,即：先用300U/g淀粉的普鲁兰酶水解2h,再用10U/g淀粉的α-淀粉酶水解0.5h,浓度为12%的酶处理淀粉胶在4℃条件下老化20h后,再经冷冻（-20℃,2h）-解冻（50℃,30min）-老化（4℃,6h）循环处理3次,淀粉中RS含量可达31.21%.实验结果表明,甘薯淀粉通过普鲁兰酶和α-淀粉酶复合水解处理和冷冻解冻循环处理能明显提高老化淀粉中抗消化淀粉的含量.     

EFFECTS OF PROTEOLYTIC ACTIVITY ON THE CHARACTERISTICS OF AROMATIC RED RICE WINE

The quality of rice wine made from uncooked, unpolished aromatic red rice grain was improved by use of a commercial preparation of acid protease from Aspergillus niger during ethanol fermentation. The fermentation rate of the mash which contained the acid protease was much higher than that of mash that did not contain the preparation of acid protease. The rice wine made from uncooked, polished aromatic red rice, which usually had a less acceptable aroma, was improved by use of the preparation of acid protease, and large amounts of isobutyl alcohol, n-propyl alcohol and ethyl acetate were detected in the resultant rice wine. By contrast, the quality of rice wine made from the bran fraction of aromatic red rice was not improved by the preparation of acid protease. The polished rice fraction of aromatic red rice was affected by the acid protease and the aromatic quality of the rice wine was improved. The aromatic characteristics of red rice wine made from cooked, unpolished aromatic red rice grains, which was rather inferior in terms of both aroma and color, were also improved by the addition of the preparation of acid protease during ethanol fermentation. Thus acid protease has beneficial effects on the production of aromatic red rice wine.     

PRODUCTION AND CHARACTERISTICS OF RED RICE SAKE

Red rice sake was efficiently produced from unpolished red rice without cooking by use of rice koji prepared with shochu koji mold, Aspergillus kawachii, as saccharifying agent. A comparative study was made of red rice sake made with rice koji and red rice wine made with a preparation of glucoamylase known as Sumizyme. Red rice sake contained about 13% ethanol and its acidity was 8.6. Large amounts of volatile compounds, such as isobutyl alcohol and ethyl acetate, were found in the red rice sake. The red color of the red rice sake was more intense than that of the red rice wine. The quality of red rice sake was better than that of red rice wine, as assessed by gas chromatography, spectrophotometric analysis and organoleptic testing. In accordance with the traditional method for sake brewing, red rice, rice koji and tap water were added to the initial mash. The red color of the red rice sake made with these additions was more intense than that of red rice sake made without these additions. The rice wine was somewhat improved by these additions, as assessed by organoleptic testing. The body of the resultant rice wine was fortified with dextrin and its mild characteristics were derived from sugar and dextrin.