Measurement of self-diffusion coefficients in Li ionic conductors by using the short-lived radiotracer of 8Li

For the effective use of short-lived radioactive beams, soon to be available at the Tokai Radioactive Ion Accelerator Complex, the authors have developed a radiotracer method for diffusion studies in solids. The experimental test was performed by the measurement of the diffusion coefficients of Li in a sample of the compound βLiAl using an α-emitting radiotracer of ⁸Li (T_1/2=0.84 s). It was found that the time-dependent yields of the α particles from the diffusing ⁸Li that was initially implanted in the sample could be used as a measure of the diffusivity of the tracer in a nondestructive way. The method was applied to measure the self-diffusion coefficients of Li in βLiGa, and for investigating how the Li diffusion in the Li ionic conductors is affected by the concentration of atomic defects (i.e., the existence of the atomic vacancies of Li and the defects in Ga sites that are replaced by Li).     

One-Step Oxidation of Benzene to Phenol over Cu/Ti/HZSM-5 Catalysts

The gas-phase catalytic oxidation of benzene over copper supported on HZSM-5 added with titanium (Cu/Ti/HZSM-5) was carried out by using molecular oxygen as an oxidant. Phenol was effectively produced by the titanium addition to Cu/HZSM-5. The titanium addition to Cu/HZSM-5 induces the easy reduction of Cu²⁺ species to Cu⁺ species in the catalysts, and the produced Cu⁺ species seems to produce the phenol effectively.     

Molecular modeling of single polypeptide chain of calcium-binding protein p26olf from dimeric S100B()

P26olf from olfactory tissue of frog, which may be involvedin olfactory transduction or adaptation, is a Ca²⁺-binding proteinwith 217 amino acids. The p26olf molecule contains two homologousparts consisting of the N-terminal half with amino acids 1–109and the C-terminal half with amino acids 110–217. Eachhalf resembles S100 protein with about 100 amino acids and containstwo helix–loop–helix Ca²⁺-binding structural motifsknown as EF-hands: a normal EF-hand at the C-terminus and apseudo EF-hand at the N-terminus. Multiple alignment of thetwo S100-like domains of p26olf with 18 S100 proteins indicatedthat the C-terminal putative EF-hand of each domain containsa four-residue insertion when compared with the typical EF-handmotifs in the S100 protein, while the N-terminal EF-hand ishomologous to its pseudo EF-hand. We constructed a three-dimensionalmodel of the p26olf molecule based on results of the multiplealignment and NMR structures of dimeric S100B(ßß)in the Ca²⁺-free state. The predicted structure of the p26olfsingle polypeptide chain satisfactorily adopts a folding patternremarkably similar to dimeric S100B(ßß). Each domainof p26olf consists of a unicornate-type four-helix bundle andthey interact with each other in an antiparallel manner formingan X-type four-helix bundle between the two domains. The twoS100-like domains of p26olf are linked by a loop with no sterichindrance, suggesting that this loop might play an importantrole in the function of p26olf. The circular dichroism spectraldata support the predicted structure of p26olf and indicatethat Ca²⁺-dependent conformational changes occur. Since theC-terminal putative EF-hand of each domain fully keeps the helix–loop–helixmotif having a longer Ca²⁺-binding loop, regardless of the four-residueinsertion, we propose that it is a new, novel EF-hand, althoughit is unclear whether this EF-hand binds Ca²⁺. P26olf is a newmember of the S100 protein family.     

Fat Bloom Caused by Partial De-Oiling on Chocolate Surfaces after High-Temperature Exposure

Fat bloom in chocolate is a substantial problem that affects its sensory properties, such as texture and appearance. This phenomenon is because of diffuse light reflection on a roughened surface of chocolate, caused by structural changes of fat crystals subjected to various temperature conditions. The purpose of this study is to characterize the fat bloom formed through gradual two-step cooling after exposure to temperatures (35–37 °C) slightly above the cocoa butter Form βV melting point (33.8 °C). To clarify the fat bloom formation process, the structural changes in cocoa butter and on the chocolate surface, at the dynamic thermal condition for bloom formation, was investigated using X-ray diffraction (XRD), fluorescence light microscopy, and scanning electron microscopy (SEM). The results revealed that an entirely light brown fat bloom occurred, even in the absence of the Form βVI or other polymorphic transformation. Microscopic observation showed that the light brown appearance was because of the porous structure on the chocolate surface. This porous structure was formed by liquid oil moving inside of chocolate from the surface. The formation of a coarse network and the subsequent de-oiling, because of movement of unsolidified liquid fat into the chocolate, appeared to be the main causes of bloom formation. Therefore, a coarsened fat network and oil movement besides the conventional principles of polymorphic transformation of cocoa butter should be considered.     

Excess estrogen sulfoconjugation as the possible cause for a poor sign of parturition in pregnant cows carrying somatic cell clone fetuses

We conducted this study to elucidate a factor causing a poor sign of parturition and prolonged gestation, which is frequently observed in cows carrying somatic clone fetuses. Pre-partum rises in concentrations of plasma estrone and estradiol-17beta in the recipient cows pregnant with clones were subtle. By contrast, the plasma concentration of estrone sulfate in clone pregnancies increased gradually from pre-initiation of parturition induction whereas control cows that received in vivo-derived embryos showed a significant increase at parturition. Therefore, in clone pregnancies, the ratio of estrone/estrone sulfate was low during the pre-partum period compared with control. Messenger RNA expression of estrogen sulfotransferase (SULT1E1) in the placenta at parturition was significantly higher in clone pregnancies than control pregnancies and was localized in binucleate cells (BNC). SULT1E1 mRNA abundance was negatively and positively correlated with concentrations of maternal estrone and estrone sulfate at parturition respectively. Messenger RNA expressions of estrogen sulfatase (STS) and aromatase (CYP19) were similar between clone and control pregnancies and were localized in BNC and caruncular epithelial cells. STS and CYP19 mRNA abundances showed positive correlations with maternal estradiol-17beta concentration. The population of BNC in the placenta did not differ between clone and control pregnancies. Plasma cortisol concentration of vaginally delivered newborn clone calves was comparable with those of control, although cesarean section delivered clone calves showed a low concentration. These results suggest that excess estrogen sulfoconjugation is the reason for the perturbed low ratio of active to inactive estrogens and the resulting hormonal imbalance contributes to the lack of overt signs of readiness for parturition in cows pregnant with clones.     

Heat transfer correlation of film boiling from a downward-facing horizontal circular plate

Correlation equations for saturated and subcooled film boiling heat transfer from a downward-facing horizontal circular plate are proposed based on a theoretical study using an integral method. For the case of subcooled liquids, a dimensionless heat transfer parameter is introduced to effectively correlate within ±15% the experimental data obtained under both quenching and steady-state conditions. © 1998 Scripta Technica, Heat Trans Jpn Res, 26(7): 459–468, 1997     

Determination of acrylamide in processed foods by LC/MS using column switching

An LC/MS method was developed for the determination of acrylamide (AA) in processed or cooked foods. AA was extracted with a mixture of water and acetone from homogenized food samples after the addition of 13C-labeled acrylamide (AA-1-(13)C) as an internal standard. The extract was concentrated, washed with dichloromethane for defatting, and cleaned up on Bond Elut C18, PSA and ACCUCAT cartridge-columns, and then AA was determined by LC/MS in the selected ion recording (SIR) mode. For the LC/MS analysis, four LC columns were connected in-line and the flow of the mobile phase was switched according to a time-program. Monitoring ions for AA were m/z 72 and 55, and those for AA-1-(13)C were m/z 73 and 56. AA and AA-1-(13)C were determined without interference from the matrices in all samples. The recoveries of AA from potato chips, corn snack, pretzel and roasted tea spiked at the level of 500 ng/g of AA were 99.5-101.0% with standard deviations (SD) in the range from 0.3 to 1.6%. The limits of detection and quantification of the developed method were 9 and 30 ng/g for AA in samples, respectively. The method was applied to the analysis of AA in various processed or cooked food samples purchased from retail markets. High levels of AA were found in potato chips and French-fried potato (467-3,544 ng/g). Fried and sugar-coated dough cakes (karinto) contained 374 and 1,895 ng/g. Corn snacks contained 117-535 ng/g of AA. Roasted foods (such as roasted sesame seed, roasted barley (mugi-cha), roasted tea (hoji-cha), coffee beans and curry powder) contained 116-567 ng/g of AA. Foods made from fish, egg and meat contained lower levels of AA than the plant-based foods. Foods containing much water showed a tendency to have low levels of AA compared with dry foods. The proposed method was applicable to the analysis of AA in variety of processed foods.     

Water mist formation in vapor-mist dielectrics and its effect

It has been proposed that vapor-mist dielectrics in which mixing liquid droplets such as tetrachloroethlene in a gas have the ability of increasing flashover, impulse voltage, and of suppressing partial discharge. Vapor-mist methods have been performed on other materials and the effect of the mist can also be obtained on benzene, hexane, and even water as general materials. Although these studies have been carried out, neither the discharge mechanism on vapor-mist nor the reason for the increase of the discharge voltage is understood fully because the mist is of various sizes. On the other hand, agglomeration of water molecules can be studied with the FR-IR method, and are classified into monomer, dimer, trimer (including polymer). Water gives mist stats which are significant in discussing effects. This paper describes states of water mist and their effect under nonuniform field with positive and negative polarities. Water mist in vapor exists as dimer and trimer, and their amount decreases with the reduction of temperature. These mists have no effect on discharge suppression. However, when the mists are formed by space charges, the inception voltage is increased by these mists in the negative polarity.     

A new proposal on field-access bubble drives

This paper describes the results of driving bubbles with various rotating magnetic fields and proposes a triangulardrive method. This method is expected to furnish high power efficiency and simplification of the drive electronic circuit in practical magnetic-bubble memories.