Spectromicroscope for the PHotoelectron Imaging of Nanostructures with X-rays (SPHINX): performance in biology, medicine and geology

Several X-ray PhotoElectron Emission spectroMicroscopes (X-PEEMs) exist around the world at this time. We present recent performance and resolution tests of one of them, the Spectromicroscope for PHotoelectron Imaging of Nanostructures with X-rays (SPHINX) X-PEEM, installed at the University of Wisconsin Synchrotron Radiation Center. With this state-of-the-art instrument we demonstrate chemical analysis capabilities on conducting and insulating specimens of diverse interests, and an unprecedented lateral resolution of 10 nm with monochromatic X-rays and 7.2 nm with ultraviolet illumination.     

用软件提升物流效率

制造执行系统(MES)是美国AMR公司最早提出的,旨在加强MRP计划的执行功能,把MRP计划通过执行系统同车间作业现场控制系统联系起来.这里的现场控制包括PLC程控器、数据采集器、条形码、各种计量及检测仪器、机械手等.MES系统设置了必要的接口,与提供生产现场控制设施的厂商建立合作关系.     

Sensory, chemical and bacteriological changes in vacuum-packed pressurised squid mantle (Todaropsis eblanae) stored at 4 degrees C

Sensory, chemical and bacteriological changes were studied in vacuum-packed squid mantles (Todaropsis eblanae) that were pressurised at 150, 200, 300 and 400 megapascal (MPa) for 15 min at ambient temperature and stored at 4 degrees C. Sensory analysis showed that the higher the pressurisation the longer the shelf-life. Thus, the lot pressurised at 400 MPa was rejected after 28 days' storage compared with 7 days for the untreated lot. The chemical results generally corresponded with the sensory ones. Furthermore, ammonia (NH3) and trimethylamine (TMA) were produced in the pressurised lots after a pressure dependent delay. Urea decreased to low levels in all lots with the exception of the 400 MPa lot. Onset of production of agmatine, the dominant amine in this species, and other biogenic amines was delayed by increasing pressure, but still, high concentrations of these amines were detected in pressurised lots of acceptable sensory quality. Microbial counts conducted after 1 day of storage showed that the bacterial load was reduced by all pressures, reaching levels below the detection limit in the lots treated with 200-400 MPa. However, growth was resumed in all lots after a pressure dependent delay. Luminous bacteria predominated initially in the lots pressurised at 300 and 400 MPa, but were outnumbered by Enterobacteriaceae and lactic acid bacteria at the time of sensory rejection of these lots. All colonies isolated prior to pressurisation were identified as Photobacterium phosphoreum. This bacterium also resumed growth faster than other members of the endogenous microflora after pressurisation. All luminous colonies were identified as P. phosphoreum. Lactic acid bacteria isolated at the final sampling point of the lot pressurised at 400 MPa were identified as Carnobacterium piscicola and Carnobacterium divergens, while Serratia liquefaciens and Proteus vulgaris make up Enterobacteriaceae.     

iTIRM as a tool for qualifying polishing processes

We report on what we believe to be a novel classification method for polishing processes that we apply in our laboratory on a regular basis. Two parameters are deduced from the in situ iTIRM (intensity-detecting total-internal-reflection microscopy) measurement method. Contrary to Preston's law, which gives the removal rate, the parameters of the iTIRM process are a measure of the change in surface quality (roughness, subsurface damage, and scratch and dig) and the duration of the polishing process.     

Experiment design for maximum-power model validation

The paper considers the problem of input signal selection to maximize power of an Asymptotic Locally Most Powerful (ALMP) test. It is shown that the input signal which maximizes the test power simultaneously yields maximum accuracy of identification if disturbances are Gaussian. For linear multivariable discrete-time systems described by transfer functions both the input signal optimality criterion and its gradient are derived. This allows input signal optimization by means of a gradient hill-climbing method. The theory is illustrated by the optimal experiment design for a zero-order system with additive coloured disturbances.     

Agitation of aerated emulsions

Aerated emulsions are gaining significance in fermentation as well as in inorganic and organic chemistry. In these processes, liquid-liquid mass transfer can be the limiting step. Therefore, the effect of gassing rate on droplet size was investigated as a function of dispersed liquid phase concentration and power input in different vessels. At high power inputs, the droplet size decreased. With increasing dispersed phase concentration and gassing rate, the droplet size increased and its dependence on power input subsided.     

Studies on mushroom flavours

Summary The flavour ofAgaricus bisporus was studied by comparing the results obtained in chemical and organoleptic analysis of the same extract. The natural (-)-form of 1-octen-3-ol had a stronger flavour than the (+)-form and was the most important aroma component. Nucleotides, amino-acids and carbohydrates also contributed significantly. Benzaldehyde, benzyl alcohol, 1-octen-3-one,n-butyric and isovaleric acids as well as low-boiling volatiles contributed less to the flavour. A synergistic effect of nucleotides, carbohydrates and (-)-1-octen-3-ol on the flavour was not observed.

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Studien über Pilzaromastoffe1. Die organoleptische Bedeutung der Bestandteile des Kulturchampignons, Agaricus bisporus

Zusammenfassung Das Aroma vonAgaricus bisporus wurde durch Vergleich der Ergebnisse der chemischen und organoleptischen Analysen desselben Extraktes untersucht. Die natürliche (-)-Form des 1-Octen-3-ols besaß ein stärkeres Aroma als die (+)-Form und war die wichtigste Aromakomponente. Nukleotide, Aminosäuren und Kohlenhydrate hatten auch einen wesentlichen Einfluß. Benzaldehyd, Benzylalkohol, 1-Octen-3-on,n-Butter- und Isovaleriansäure sowie niedrig siedende flüchtige Stoffe waren von geringerer Bedeutung. Ein synergistischer Effekt der Nukleotide, der Kohlenhydrate und des (-)-1-Octen-3-ols auf das Aroma konnte nicht beobachtet werden.