Variation in light scattering and water-holding capacity along the porcine Longissimus dorsi muscle

The meat quality of M. longissimus muscle was evaluated in 851 pigs by using the Fibre Optic Probe (FOP) at three sites in the muscle and in both halves of the carcass. A systematic difference between sites was found, with the lowest light scattering (indicating the best meat quality) in the mid-part of the muscle and higher light scattering in the anterior and posterior parts. A non-systematic variation was also observed, with the opposite pattern in some animals, even though it was not frequent. A negative influence of the shackling was found, yielding higher FOP values in the shackled half.

Drip loss measurements in the Longissimus muscle, taken from another 100 pig carcasses, were evaluated using three methods. Drip loss, too, showed a considerable variation along the Longissimus muscle, with minimum losses around the last rib. Repeatability estimates, calculated from two non-consecutive pieces of the Longissimus dorsi muscle from each carcass, varied from 0·4 when keeping samples vacuum packed for 2 days, to 0·5 when the samples were either kept in plain plastic bags for 2 days or in a meat container with a squared inset for 1 or 2 days.     

Resistant starch formation during baking -effect of baking time and temperature and variations in the recipe

Summary The dietary fibre content in white wheat bread, measured with an enzymatic, gravimetric method, was almost 20% higher than in the corresponding flour. The increment was largely explained by the formation of resistant starch, i.e. starch available to amyloglucosidase only after solubilization with 2m-KOH. The resistant starch was formed in the oven or upon cooling of the finished bread. The water content in the dough seemed to influence the extent of the resistant starch formation, whereas changes in the fat content had no effect. The results indicate that the resistant starch might be hard retrograded starch, possibly amylose.

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Bildung von resistenter Stärke während des Backens in Abhängigkeit von Backzeit, Backtemperatur und Rezeptvariationen

Zusammenfassung Die Menge an Ballaststoffen, die nach einer enzymatisch-gravimetrischen Methode bestimmt wurde, war in weißem Weizenbrot fast 20% höher als in dem entsprechendem Mehl. Die Erhöhung konnte zum großen Teil auf die Bildung von resistenter Stärke zurückgeführt werden, d. h. auf eine Stärkefraktion, die nur nach Auflösung mit 2m-KOH für Amyloglucosidase zugänglich ist. Die resistente Stärke wird während des Backens oder während der Abkühlung des Brotes gebildet, und die Menge scheint vom Wassergehalt des Teiges, aber nicht vom Fettgehalt abhängig zu sein. Die Resultate dieser Untersuchung weisen darauf hin, daß die resistente Stärke retrogradierte Stärke, möglicherweise Amylose, ist.

     

Effect of Carbon Content on Variant Pairing in Bainitic Low Alloy Steel

Metallurgical and Materials Transactions A - Variant pairing in bainite was evaluated in four different commercial low alloy steels with medium to high carbon content. The steels investigated were...     

Depolymerization of Turkish lignites. I. Effect of substituted phenols

A lignite (C, 67.4 wt%) was depolymerized with phenol, p-nitrophenol and o-chlorophenol using sulphuric acid as catalyst. The solubility of the lignite was enhanced by these treatments, with phenol being the most reactive reagent whereas p-nitrophenol was the least reactive. The distribution of nitro- and chloro-groups in the solubilized products was investigated by infrared spectrometry and it was found that these groups were redistributed among the pyridine- and methanol-soluble materials. It is suggested that benzene-soluble material is produced by self-depolymerization of coal or by degradation of pyridine- and methanol-soluble material.     

Molecular motion of small molecules in cellulose gels studied by NMR

Measurements of relaxation times, T₁ and T₂, and self-diffusion coefficients, D, for small molecules, viz., H₂O, dioxane and t-butanol, in the gel system cellulose/H₂O are reported and compared with those for H₂O in a polyacrylamide gel of the same polymer content. The temperature dependence of T₁ and D can for all the penetrants be represented by Arrhenius type relations which merely are parallel shifts by the same amount, towards smaller values, of those obtained without polymer. The T₂ values for H₂O in both gels pass through a shallow minimum over the considered temperature interval (14°?44°C). Furthermore, relaxation times T₁ of D₂O in the gel system cellulose/D₂O are reported; in a plot of ln T₁ vs. 1/T, a plateau region is observed at higher temperatures.     

碳四烷烃催化裂解制低碳烯烃的研究进展

论述了碳四烷烃催化裂解制低碳烯烃的催化剂体系、影响因素及催化裂解方式。该催化剂体系包括硅铝酸盐及锆硫酸盐,氧化铝与碱金属或碱土金属的混合物,负载型催化剂等3种类型。其中分子筛(晶体硅铝酸盐)及其改性催化剂是研究开发的主要方向。除操作条件外,稀释剂、引发和抑制剂和裂解反应方式对催化裂解反应均有影响。催化裂解反应机理与催化剂的种类和反应条件相关。对于酸性分子筛催化剂有2种比较公认的机理:正碳离子机理,自由基与正碳离子机理两种形式。研究表明碳四烷烃,特别是正丁烷催化裂解制低碳烯烃具有良好的低碳烯烃收率,收率可达50%以上。     

Boundary layer model for char combustion and gasification

A non-steady boundary layer model is developed for numerical simulation of combustion and gasification of a single shrinking char particle. The model considers mass and energy conservation coupled with heterogeneous char reactions producing CO and homogeneous oxidation of CO to CO₂ in the boundary layer surrounding the char particle. Mass conservation includes accumulation, molecular diffusion, Stefan flow and generation by chemical reaction. Energy conservation includes radiation transfer at the particle surface and heat accumulation within the particle. Simulation results predict experimentally measured conversion and temperature profiles of a burning Spherocarb particle in a laminar flow reactor. Effects of bulk oxygen concentration and particle size on the combustion process are addressed. Predicted particle temperature is significantly affected by boundary layer combustion of CO to CO₂. With increasing particle size, char gasification to char combustion ratio increases, resulting in decreasing particle temperature and increasing peak boundary layer temperature.     

The cholesterol-lowering effect of guar gum is not the result of a simple diversion of bile acids toward fecal excretion

The effects of partially hydrolyzed, nonviscous, guar gum (PHGG) on cholesterol metabolism and digestive balance have been compared with those of native guar gum (GUAR) in rats adapted to 0.4% cholesterol diets. Both types of guar gum elicited acidic fermentations in the large intestine, but only GUAR effectively lowered plasma cholesterol (P<0.001), chiefly in the triglyceride-rich lipoprotein fraction. The biliary bile acid excretion was significantly enhanced in rats fed GUAR (P<0.05), as well as the intestinal and cecal bile acid pool (P<0.001). In rats fed GUAR and to a lesser extent in those fed PHGG, the fecal excretion of bile acids and neutral sterol was higher than in controls (P<0.01). The digestive balance (cholesterol intake-steroid excretion) was positive in control rats (+47 μmol/d), whereas it was negative in rats fed GUAR (−20 μmol/d), which could involve a higher rate of endogenous cholesterol synthesis. In rats fed PHGG, the steroid balance remained slightly positive. Liver 3-hydroxy-3-methylglutaryl-CoA (HMG-CoA) reductase activity was very low (22 pmol/min/mg protein), owing to cholesterol supplementation, in control rats or in rats fed PHGG, whereas it was markedly higher (+463%) in rats fed GUAR. In conclusion, even if PHGG does alter some parameters of the enterohepatic cycle of cholesterol and bile acids, its effects are not sufficient to elicit a significant cholesterol-lowering effect. The intestinal (ileal or cecal) reabsorption of bile acids was not reduced, but rather increased, by GUAR; nevertheless the intestinal capacities of reabsorption were overwhelmed by the enlargement of the digestive pool of bile acids. In the present model, induction of HMG-CoA reductase probably takes place in the presence of elevated portal bile acid concentrations.     

Nuclear spin—lattice relaxation and molecular motions in isotactic poly(but-1-ene) and (but-1-ene)—propylene copolymers in solution

¹³C spin—lattice relaxation times have been measured at 25.15 MHz on poly(but-1-ene) and (but-1-ene)—propylene copolymers, as a function of molecular weight and concentration in 1,2,4-trichlorobenzene, and over the 50°–150°C temperature range. Maximum nuclear Overhauser enhancement was observed for all carbons. Independence of T₁ from molecular weight and bulk sample viscosity for solutions less concentrated than 50% w/v, indicates that relaxation is dominated by local conformational rearrangements rather than by overall tumbling of the macromolecule. Relaxation studies on copolymers show that this segmental motion affects only short sequences of the chain. No influence of stereochemical configurations is observed. Relaxation data for backbone carbons was interpreted in terms of a single τ isotropic motional model. Internal rotations of side CH₂ and CH₃ groups were analysed using the two and three correlation times Woessner models, and show little dependence on an eventual anisotropy of chain motion. Similar temperature dependence (18–21 kJ/mol) is observed for chain and side carbons, and even if internal reorientation of side CH₃ groups is much more rapid, it appears interlinked with segmental motion.