Kinematics with computer graphics

The impact which computer graphics can have on engineering education is illustrated in this paper by considering the subject area of kinematics. Details of the mathematical modeling needed to support the generation of motion curves and computer graphics simulation for kinematic analysis are given, and a comparison is made with the current popular methods of analysis. Several results of computer graphic displays are given to illustrate the wide variety of situations where computer graphics can add to the teaching and understanding of kinematics.     

Extraction,isolation and characterisation of oil bodies from pumpkin seeds for therapeutic use

Pumpkin, a member of the Cucurbitaceae family has been used frequently as functional medicines for therapeutic use. Several phytochemicals such as polysaccharides, phenolic glycosides, 13-hydroxy-9Z, 11E-octadecatrienoic acid from the leaves of pumpkin, proteins from germinated seeds, have been isolated.     

Alicyclobacillus acidoterrestris in fruit juices and its control by nisin

Summary The acid-tolerant and heat-resistant bacterium Alicyclobacillus acidoterrestris is a spoilage problem in pasteurized and heat-treated fruit juices. In this study it was shown to grow in orange juice, grapefruit juice and apple juice to produce detectable taint at levels of about 10⁴–10⁵ c.f.u. ml⁻¹. Decimal reduction times were determined at 80 °, 90 ° and 95 °C in each juice and confirmed the heat-resistant nature of the spores under normal juice pasteurization conditions. They also confirmed that heat sensitivity increased with decreasing pH but that this effect was less pronounced at higher temperatures. The organism was, however, sensitive to the bacteriocin food preservative nisin. The presence of nisin during heating decreased the D value by up to 40% and the MIC for nisin against spores at 25 °C was only 5 International Units (IU) ml⁻¹. The results indicate that use of nisin is a potentially useful way of controlling this organism in fruit juices and fruit juice-containing products.     

Detection and enumeration of Campylobacter jejuni and Campylobacter coli by indirect impedimetry with an oxygen scavenging system

Six strains of Campylobacter jejuni and Campylobacter coli were shown to grow in a variety of media, but, with one exception, they were unable to produce sufficient change in the electrical properties of the medium to allow their detection by impedance monitoring. With the use of an indirect method based on absorption of evolved carbon dioxide and a medium containing the oxygen scavenger Oxyrase, all strains were detectable, and correlations between time to detection and the logarithm of the inoculum level were excellent. The level of interstrain variation was sufficiently low that all data could be consolidated into a single calibration curve (r = 0.987).     

CO2 hydrate composite for ocean carbon sequestration

Rapid CO2 hydrate formation was investigated with the objective of producing a negatively buoyant CO2-seawater mixture under high-pressure and low-temperature conditions, simulating direct CO2 injection at intermediate ocean depths of 1.0-1.3 km. A coflow reactor was developed to maximize CO2 hydrate production by injecting water droplets (e.g., approximately 267 microm average diameter) from a capillary tube into liquid CO2. The droplets were injected in the mixing zone of the reactor where CO2 hydrate formed at the surface of the water droplets. The water-encased hydrate particles aggregated in the liquid CO2, producing a paste-like composite containing CO2 hydrate, liquid CO2, and water phases. This composite was extruded into ambient water from the coflow reactor as a coherent cylindrical mass, approximately 6 mm in diameter, which broke into pieces 5-10 cm long. Both modeling and experiments demonstrated that conversion from liquid CO2 to CO2 hydrate increased with water flow rate, ambient pressure, and residence time and decreased with CO2 flow rate. Increased mixing intensity, as expressed by the Reynolds number, enhanced the mass transfer and increased the conversion of liquid CO2 into CO2 hydrate. Using a plume model, we show that hydrate composite particles (for a CO2 loading of 1000 kg/s and 0.25 hydrate conversion) will dissolve and sink through a total depth of 350 m. This suggests significantly better CO2 dispersal and potentially reduced environmental impacts than would be possible by simply discharging positively buoyant liquid CO2 droplets. Further studies are needed to address hydrate conversion efficiency, scale-up criteria, sequestration longevity, and impact on the ocean biota before in-situ production of sinking CO2 hydrate composite can be applied to oceanic CO2 storage and sequestration.     

Importance of food in probiotic efficacy

Foods are carriers for the delivery of probiotics to the human body. In addition, foods help to buffer the probiotic through the gastrointestinal tract, regulate their colonization and contain other functional ingredients, such as bioactive components, which may interact with probiotics to alter their functionality and efficacy. The growth and survival of probiotics during gastric transit is affected by the physico-chemical properties of food carriers. Gastric acid, juices and bile tolerance, adherence to gastrointestinal epithelium and the acid production of probiotics are also affected by the food ingredients used in probiotic delivery. Same probiotic strains could vary in functional and technological properties in the presence of different food ingredients. Prebiotic food ingredients encourage the growth of probiotic bacteria. The appropriate combination of prebiotics and probiotics manifest higher potential for a synergistic effect. Originally, probiotic delivery was consistently associated with foods, particularly dairy foods. But nowadays, there is an increasing trend toward using probiotics in different food systems despite its original sources and even as nutraceuticals, such as in capsules. This changing trend in delivering probiotics may lead to a reduction in functional efficacy due to the exclusion of the potential synergistic effect of the food. Thus, selection of suitable food systems to deliver probiotics is a vital factor that should be considered in developing functional probiotic foods. This review focuses on information related to the effect of processed food products on functional efficacy of probiotics.     

Factors affecting calcium lactate and liquid expulsion defects in Cheddar cheese

This paper summarizes the results of 2 studies designed to investigate the influence of several manufacturing and curing treatments on the appearance of Cheddar cheese defects. Specifically, 2 defects, calcium lactate crystal formation and the expulsion of free liquid (weeping) were monitored in Cheddar cheese. Both studies were conducted at a commercial cheese manufacturing facility that produces Cheddar in 18.14-kg (40-lb) blocks. In the first study we monitored cheese calcium, both total and soluble during manufacture and early curing. In the second study we measured cheese pH from 3 d through 8 mo, as well as some factors that are influenced by cheese pH. Early cheese pH (3 d to 7 d) patterns were used to select vats of cheese for retail packaging. Mild Cheddar packaged at 30 d postmanufacture and sharp Cheddar packaged at 8 mo postmanufacture from the same vats were monitored for the incidence and severity of the defects. Our results indicated that factors measured in early stages of manufacture and curing (less than 7 d) such as cheese pH at mill, lactic acid concentration, nonprotein nitrogen, and calcium (total and soluble) in cheese did not correlate with the appearance of either calcium lactate or expulsion of free liquid in packaged cheeses. Factors including pH, lactic acid concentrations, and soluble calcium measured during curing (greater than 7 d) of cheese were found to be statistically significant in the development of defects and appeared to be associated with use of specific starter culture groups. In the study, 5 different starter culture groups, each consisting of a 4-strain blend of Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis, were used to manufacture the cheeses. Cheese manufactured with one particular culture group showed no incidence of calcium lactate crystal formation or weeping during curing and shelf-life of cheeses in this study. This starter group also generated the least amount of pH change in cheese during the first month of curing. From these results we conclude that starter culture group, more than any other factor measured, played an important role in the development of calcium lactate and liquid expulsion defects in Cheddar cheese. Starter culture group appeared to strongly influence cheese pH, lactic acid, and soluble calcium concentrations during curing and storage.