Mmic technology for communication systems

MMIC technology is recently progressing at a rapid rate and is now being applied in communications systems. However, there remain few practical applications. This is mainly due to the high cost of conventional mmics because of the small market size and specialized needs. This paper introduces three new technical approaches that overcome the problems: uniplanar mmic, line unified fet^lufet), and multilayer mmic. Concepts and several examples of these technologies are described. It is shown that these technologies are effective not only for cost reduction but also for increased performance. In addition, one example of system application is described.     

PCR-RFLP identification of prohibited animal derived DNA in animal feed

A method for confirming identification of prohibited species tissue in animal feed has been developed on the basis of PCR-RFLP analysis. In Japan, to prevent the spread of BSE through animal feed, the use of animal protein in feed has been regulated. Species-specific PCR detection of prohibited species materials in feed has been used as one of a series of laboratory tests to ensure the proper implementation of the feed regulations. However, since the result of this PCR method is determined only by amplicon length, it is sometimes necessary to confirm whether or not the positive result is due to the effect of a non-specific reaction. For this purpose, DNA sequencing is the best way to confirm the test result but it is not suitable for routine analysis because of the required time and cost. In this study, we developed an easy and rapid method to confirm the species identification (mammals, ruminants and cattle) by using 4 restriction enzymes: SmlI, MboI, BlnI and Hpy188III. This PCR-RFLP method, which ensures identification of prohibited animal species in feed, is useful for enhancing the reliability of feed inspection for BSE prevention. This method will be added to the Official Methods of Feed Analysis.     

Steric hindrance by 2 amino acid residues determines the substrate specificity of isomaltase from Saccharomyces cerevisiae

The structures of the E277A isomaltase mutant from Saccharomyces cerevisiae in complex with isomaltose or maltose were determined at resolutions of 1.80 and 1.40 Å, respectively. The root mean square deviations between the corresponding main-chain atoms of free isomaltase and the E277Α-isomaltose complex structures and those of free isomaltase and the E277A-maltose complex structures were found to be 0.131 Å and 0.083 Å, respectively. Thus, the amino acid substitution and ligand binding do not affect the overall structure of isomaltase. In the E277A-isomaltose structure, the bound isomaltose was readily identified by electron densities in the active site pocket; however, the reducing end of maltose was not observed in the E277A-maltose structure. The superposition of maltose onto the E277A-maltose structure revealed that the reducing end of maltose cannot bind to the subsite + 1 due to the steric hindrance from Val216 and Gln279. The amino acid sequence comparisons with α-glucosidases showed that a bulky hydrophobic amino acid residue is conserved at the position of Val216 in α-1,6-glucosidic linkage hydrolyzing enzymes. Similarly, a bulky amino acid residue is conserved at the position of Gln279 in α-1,6-glucosidic linkage-only hydrolyzing α-glucosidases. Ala, Gly, or Asn residues were located at the position of α-1,4-glucosidic linkage hydrolyzing α-glucosidases. Two isomaltase mutant enzymes – V216T and Q279A – hydrolyzed maltose. Thus, the amino acid residues at these positions may be largely responsible for determining the substrate specificity of α-glucosidases.     

Evaluation of vibration in many positions by SOM

We propose a method of evaluating the vibration of motor-operated electric tools (MOETs) by using a self-organizing feature map (SOM). The vibration spectrum is used to evaluate the MOET vibration. These vibration spectra are derived from 18 vibration data obtained by measurements on three different positions of a MOET. The spectra are then sent to the SOM network for the calculations. The vibration spectra are classified by the SOM, and calculations give the Euclidean distance from the weight vector in order to develop a quantitative evaluation. A statistic analysis of the Euclidean distance allows a quantitative evaluation of a MOET with respect to vibration stress and other relevant parameters.This work was presented, in part, at the 9th International Symposium on Artificial Life and Robotics, Oita, Japan, January 28–30, 2004     

α-sulfonated fatty acid esters: II. Solution behavior of α-sulfonated fatty acid polyethylene glycol esters

Sodium α-sulfonated, fatty acid polyethylene glycol monoesters [C _m H_2m+1CH(SO₃Na)COO(C₂H₄O) _n H] and diesters [C _m H_2m+1CH(SO₃Na)COO(C₂H₄O) _n COCH(SO₃Na)C _m H_2m+1], wherem=10–16 andn=1–35, were prepared by esterification of α-sulfonated, fatty acids with polyethylene glycols, followed by neutralization with NaOH. Crude products were purified by reversed-phase column chromatography on an octadecyl-modified silica gel. Characteristic solution behavior of these α-sulfonated fatty acid esters was, examined, and the following features were observed. All monoesters prepared in this work had Krafft points below 0°C and also possessed good calcium stabilities. Critical micelle concentrations of the monoesters increased monotonously, as a rule, with an increase in the number of oxyethylene units. These results suggest that the polyethylene glycol residue of the monoester behaves as a hydrophile. On the other hand, diesters possessed high water solubility, low foamability, and critical micelle concentrations that were lower by a factor of ten compared to those of the monoesters.     

Evidence of multiple ethanol pools in the brain: an in vivo proton magnetization transfer study

Studies of isolated cell membranes and animal brain extracts have shown that ethanol (EtOH) partitions into cell membranes. We tested the hypothesis that EtOH in the living brain after EtOH administration exists in two or more pools: a free, mobile pool of EtOH and one or more EtOH pools that are restricted in their molecular mobility, possibly because of association with membranes. In vivo brain proton magnetic resonance spectroscopy (1H MRS) routinely detects the methyl protons of the mobile EtOH pool but does not detect motionally restricted EtOH. We used in vivo brain 1H MRS in rat brain (n = 11) after intraperitoneal EtOH administration to measure the signal intensity of methyl EtOH protons in the presence and absence of off-resonance saturation. Off-resonance saturation resulted in a 33 +/- 4% decrease of the EtOH methyl proton signal. We interpret this signal reduction as a magnetization transfer effect. It is consistent with the existence of an MRS-invisible EtOH pool with restricted molecular mobility, which is in exchange with the free EtOH pool. Off-resonance saturation at the water frequency resulted in an even larger decrease of the EtOH methyl signal, consistent with water molecules being in close proximity to EtOH molecules at the restricted motion site(s). These results provide support for the hypothesis that partial MRS-invisibility of brain EtOH is at least to some extent caused by the presence of a (MRS-invisible) pool of motionally restricted EtOH. They also strongly suggest that water suppression, routinely used in in vivo 1H MRS, may reduce the observable EtOH methyl signal intensity through a magnetization transfer mechanism. These studies may provide both a mechanism of, and a means to investigate the alterations of EtOH MRS visibility observed in heavy drinkers.     

Heat capacities of NpN and AmN

The heat capacities of NpN and AmN were determined with the drop calorimetry method. The NpN and AmN samples were prepared by the carbothermic reduction of the respective dioxides. The heat capacity of NpN obtained was in good agreement with the reported values in the temperature range from 334 to 1067 K, which was close to those of UN and PuN. The heat capacity of AmN was obtained experimentally for the first time, which was slightly smaller than those of UN, NpN and PuN in the temperature range from 354 to 1071 K.     

Effects of seasonings on physical properties and MRI T2 map of cooked spaghetti

The effect of seasonings on the texture of cooked spaghetti was examined by sensory and shearing tests. Spaghetti tossed with sucrose, trehalose, salt, and monosodium glutamate and their mixture retarded deterioration of the firmness of spaghetti strands. To investigate the penetration of water and seasonings, maps of spin–spin relaxation time and their profiles from the center to the surface of a spaghetti strand were acquired by magnetic resonance imaging. The homogenization of moisture distribution in cooked spaghetti during holding was delayed temporarily by salt owing to a back current caused by the gradient of salt content on the surface immediately after tossing. Monosodium glutamate rapidly penetrated into spaghetti strands and caused water T₂ decrease possibly owing to the decreased mobility of water molecules in starch gel, whereas the sweeteners hardly altered the T₂ maps. Salt and monosodium glutamate are considered to retard more effectively the deterioration of firmness of spaghetti.