A Cooperative Control Algorithm for Multiple SVRs Using Correlation of Measurement Data of Distribution Line

In this paper, a cooperative control algorithm for multiple step voltage regulator (SVR) using correlation of measurement data of distribution line is proposed. Conventionally, the control time constant of a SVR placed on the feeder end side was set slower than a SVR placed on the substation side. The unnecessary tap movement of SVR was reduced by this setting. In this case, on the condition that “the photovoltaic power generation output of the feeder end fluctuates” and “only SVR of the end side works”, it is a problem that control of SVR becomes slow. By the proposed method, the SVR settled in end side of a feeder can change its tap rapidly only if the SVR settled in sending side of a feeder will not change its tap by using proposed method. The features of the method are followings: (1) to estimate tap change possibility of the sending side SVR using correlation model of both of the SVR, (2) only use local measurement data of the SVRs for tap change control. By the proposed method, unnecessary tap change operation and lag of tap control are reduced without communication networks.     

Development of Amphipathic Antimicrobial Peptide Foldamers Based on Magainin 2 Sequence

Magainin 2 ( Mag 2 ), which is isolated from the skin of frogs, is a representative antimicrobial peptide (AMP), exerts its antimicrobial activity via microbial membrane disruption. It has been reported that both the amphipathicity and helical structure of Mag 2 play an important role in its antimicrobial activity. In this study, we revealed that the sequence of 17 amino acid residues in Mag 2 (peptide 7 ) is required to exert sufficient activity. We also designed a set of Mag 2 derivatives, based on enhancement of helicity and/or amphipathicity, by incorporation of α,α-disubstituted amino acid residues into the Mag 2 fragment, and evaluated their preferred secondary structures and their antimicrobial activities against both Gram-positive and Gram-negative bacteria. As a result, peptide 11 formed a stable helical structure in solution, and possessed potent antimicrobial activities against both Gram-positive and Gram-negative bacteria without significant cytotoxicity.     

Influence of pulsed electric field on enzymes,bacteria and volatile flavor compounds of unpasteurized sake

A pulsed electric field(PEF) was applied to unpasteurized sake at constant temperatures, at which α-amylase was not inactivated. We adjusted the input energy to be identical for the temperatures by changing the number of PEF application, because the current significantly increased with the temperature, even the amplitude of the applied voltage was identical. As a result, the α-amylase was seemed to be inactivated by PEF application, not due to thermal effect.The glucoamylase was significantly inactivated by PEF. Moreover, the acid carboxypeptidase was inactivated by PEF at 4 °C but significantly activated at 25 °C. These results show that the sensitivity of enzyme to PEF application differs depending on the types of enzyme and treatment temperature. On the other hand, the colony number of bacteria was remarkably decreased, but the amount of the volatile flavor compounds was not decreased by PEF application.     

Impact of Infrared Broiling on the Thiamin and Riboflavin Retention and Sensory Quality of Salmon Steaks for Foodservice Use

Salmon steaks were broiled using infrared radiation and compared to convection oven baking. Total percent cooking losses of moisture and fat content were not significantly different. Samples broiled by infrared oven retained 87.2% and 92.6% of thiamin and riboflavin content, respectively. There were no significant differences for vitamin retention by both methods. Appearance and color of salmon steaks baked in the convection oven were rated significantly higher than infrared broiled samples. Tenderness and juiciness scores for infrared broiled steaks were significantly higher than those for convection oven baked steaks. There were no significant differences in panel scores for odor, flakiness, flavor and overall acceptability of steaks prepared by both methods.     

A comprehensive economic analysis of biomass gasification systems

This paper presents a comprehensive economic analysis of biomass gasification systems. There has recently been interest in promoting biomass energy systems in Japan's domestic sector. However, there are problems in achieving this project. The costs of plant construction are very high compared with conventional plants. Accordingly, the unit costs of electricity will be increased to levels comparable with those of other environmental energy systems. Copyright © 2004 Wiley Periodicals, Inc. In this paper, biomass energy systems using woody biomass are proposed from the viewpoint of successful environmental business. Biomass integrated gasification combined cycle (BIGCC) plants operated by independent power producers and biomass gasification cogeneration (BGCGS) plants in sawmills or asphalt‐concrete production factories have the potential for implementation in the near future. Our analysis concludes that the systems proposed in this paper provide the following outcomes with subsidies: (1) the generating cost of BIGCC ranges from 15.1 to 36.6 yen/kWh, (2) the generating cost of BGCGS ranges from 2.6 to 32.2 yen/kWh, and (3) the cost reduction of BGCGS products in asphalt factories amounts to about 60 million yen per year. © 2005 Wiley Periodicals, Inc. Electr Eng Jpn, 153(3): 52–63, 2005; Published online in Wiley InterScience ( www.interscience.wiley.com ). DOI 10.1002/eej.20089     

Mixing and Flow Characteristics in the Alumina/Thermoplastic Resin System

Rheological properties were investigated for combinations of six different alumina and three thermoplastic resins of polyethylene, polypropylene, and polystyrene. The curves of torque versus time in the alumina/resin mixture systems could be classified into four patterns depending on both the mixing properties of each of the resins and the solid concentration. It was verified through infrared spectroscopy and gel permeation chromatography measurements that the behavior of the mixtures could be explained by taking the degradation of each resin into account. Flow was characterized as shear thinning in both the alumina/resin and resin systems. A simple parameter, V¯_p= (ρ_cr− V¯)/ρ_cr, a kind of corrected liquid volume concentration, was introduced to express the dependence of relative viscosity η_r of the mixture on the solid concentration V¯ and the relative compaction density ρ_cr. The relation η_r=αV¯^−β_p could be useful for estimation of the flow properties of ceramic powder/resin mixture systems.     

Functional Improvement of Alginic Acid by Conjugating with β-Lactoglobulin

Two bovine β-lactoglobulin-alginic acid (β-LG-ALG) conjugates were prepared to improve the function of ALG by using water-soluble carbodiimide and the Maillard reaction. Fluorescence studies suggested that the conformation around Trp had been changed in each conjugate and that the surface of each conjugate was covered with polysaccharide chain. Structural analyses with monoclonal antibodies indicated that the conformation around 15Val-29IIe (β -sheet) in each conjugate had changed, while the native structure was maintained around 125Thr-135Lys (α-helix). After conjugating with β -LG, ALG showed retinol-binding and high emulsifying ability. The aggregating property of ALG in acid and in the presence of Ca²⁺ was improved in each conjugate.     

EFFECTS OF DIMENSIONS OF AGAR AND GELATIN GELS ON PALATAL PRESSURE PATTERNS

Eating of agar and gelatin gels in the mouth was studied dynamically in detail. The palatal presures on agar and gelatin gels of various concentrations and dimensions were detected by pressure transducers installed at three locations of the palate. For each of the gels, Pm (the maximum palatal pressure at the initial stage of mastication), P (the mean palatal pressure), W (work), and T (retaining time in the mouth) changed significantly when their concentrations increased. Moreover, gel dimensions also affected Pm, P and W. For a bite-size gel, Pm, P and W increased or remained constant, while for a finer sized gel, Pm, P and W were nearly constant regardless of the increase in rupture strength or gel concentration.