Application of artificial neural networks to the analysis of two‐dimensional fluorescence spectra in recombinant E coli fermentation processes

A two‐dimensional (2D) spectrofluorometer was used to monitor various fermentation processes with recombinant E coli for the production of 5‐aminolevulinic acid (ALA). The whole fluorescence spectral data obtained during a process were analyzed using artificial neural networks, ie self‐organizing map (SOM) and feedforward backpropagation neural network (BPNN). The SOM‐based classification of the whole spectral data has made it possible to qualitatively associate some process parameters with the normalized weights and variances, and to select some useful combinations of excitation and emission wavelengths. Based on the classified fluorescence spectra a supervised BPNN algorithm was used to predict some of the process parameters. It was also shown that the BPNN models could elucidate some sections of the process's performance, eg forecasting the process's performance. Copyright © 2005 Society of Chemical Industry     

Survey of nitrate and nitrite contents of vegetables grown in Korea.

A scientific basis for the evaluation of the risk to public health arising from excessive dietary intake of nitrate in Korea is provided. The nitrate () and nitrite () contents of various vegetables (Chinese cabbage, radish, lettuce, spinach, soybean sprouts, onion, pumpkin, green onion, cucumber, potato, carrot, garlic, green pepper, cabbage and Allium tuberosum Roth known as Crown daisy) are reported. Six hundred samples of 15 vegetables cultivated during different seasons were analysed for nitrate and nitrite by ion chromatography and ultraviolet spectrophotometry, respectively. No significant variance in nitrate levels was found for most vegetables cultivated during the summer and winter harvests. The mean nitrates level was higher in A. tuberosum Roth (5150 mg kg(-1)) and spinach (4259 mg kg(-1)), intermediate in radish (1878 mg kg(-1)) and Chinese cabbage (1740 mg kg(-1)), and lower in onion (23 mg kg(-1)), soybean sprouts (56 mg kg(-1)) and green pepper (76 mg kg(-1)) compared with those in other vegetables. The average nitrite contents in various vegetables were about 0.6 mg kg(-1), and the values were not significantly different among most vegetables. It was observed that nitrate contents in vegetables varied depending on the type of vegetables and were similar to those in vegetables grown in other countries. From the results of our studies and other information from foreign sources, it can be concluded that it is not necessary to establish limits of nitrates contents of vegetables cultivated in Korea due to the co-presence of beneficial elements such as ascorbic acid and alpha-tocopherol which are known to inhibit the formation of nitrosamine.     

An isolated ZVS/ZCS flyback converter using the leakage inductanceof the coupled inductor

This paper describes a simple and effective way to modify an existing hard-switched flyback power converter into a circuit with zero-voltage switching (ZVS) and zero-current switching (ZCS). The key improvement is to turn the unattractive features of the coupled inductor leakage inductance and snubber capacitor into attractive ones. The coupled inductor leakage inductance and snubber are used to form a quasi-resonant circuit to facilitate ZVS/ZCS of all power devices. The operating principles of the power converter and experimental results are presented     

Anomalous variations of OFF-State leakage current in poly-Si TFTunder static stress

Studies the anomalous variations of the OFF-state leakage current (I_OFF) in n-channel poly-Si thin-film transistors (TFTs) under static stress. The dominant mechanisms for the anomalous I_OFF can be attributed to (1) I_OFF increases due to channel hot electrons trapping at the gate oxide/channel interface and silicon grain boundaries and (2) I_OFF decreases due to hot holes accumulated/trapped near the channel/bottom oxide interface near the source region. Under the stress of high drain bias, serious impact ionization effect will occur to generate hot electrons and hot holes near the drain region. Some of holes will be injected into the gate oxide due to the vertical field (~(V_Gstress V_Dstress)/T _OX) near the drain and the others will be migrated from drain to source along the channel due to lateral electric field (~V_Dstress/L_CH)     

Synthesis and comparative molecular field analysis (CoMFA) of antitumor 3-arylisoquinoline derivatives

In this study a series of 3-arylisoquinoline derivatives were synthesized and cytotoxicity against human melanoma tumor cell evaluated, and a three dimensional quantitative structure-activity relationship was investigated using the comparative molecular field analysis (CoMFA). The results suggested that the electrostatic, steric and hydrophobic factors of 3-arylisoquinolines were strongly correlated with the antitumor activity. Considerable predictive ability (cross-validated r2 as high as 0.721) was obtained through CoMFA.     

Intelligent copyright protection system using a matching video retrieval algorithm

Many video service sites headed by YouTube know what content requires copyright protection. However, they lack a copyright protection system that automatically distinguishes whether uploaded videos contain legal or illegal content. Existing protection techniques use content-based retrieval methods that compare the features of video. However, if the video encoding has changed in resolution, bit-rate or codec, these techniques do not perform well. Thus, this paper proposes a novel video matching algorithm even if the type of encoding has changed. We also suggest an intelligent copyright protection system using the proposed algorithm. This can serve to automatically prevent the uploading of illegal content. The proposed method has represented the accuracy of 97% with searching algorithm in video-matching experiments and 98.62% with automation algorithm in copyright-protection experiments. Therefore, this system could form a core technology that identifies illegal content and automatically excludes access to illegal content by many video service sites.     

Effect of stress-strain-law transients on formability

The effect of work-hardening changes, of the type that follow a rapid change of strain state or strain rate, on formability has been investigated using finite element modeling (FEM). A standard sheet tensile test was chosen as an arbitrary forming operation and a rigid-viscoplastic FEM program was employed for analysis. In each case, a transitional region of true strains between 0.1 and 0.2 was modeled. Transients involving lowered work-hardening rates (negative value of An) promoted increased strain localization and premature failure while transients with increased work-hardening rates enhanced formability. Total engineering elongations (50 mm gage length) varied between 20 pct and 46 pct, illustrating the importance of the transient far beyond the transient region. The controlling factor is the effective work-hardening rate in the transient region rather than the change in strength coefficient or flow stressper se. A direct stress offset of the flow curve { } also affects strain localization through a change in effective work-hardening rate.     

Analytical melting model for extrusion: Stress of fully compacted solid polymers

Our laboratory recently published several analytical equations that can be used to predict the melting rate of fully compacted solid polymers sliding on a heated metal surface, modeling the melting mechanism inside an extruder. These equations were obtained by seeking asymptotic solutions to the differential equations describing the melting mechanism, temperature, and shear-dependent viscosity of polymer melts. Following the same asymptotic approach, we successfully developed accompanying analytical equations for predicting the stress required to slide fully compacted solid polymers on a heated metal surface. The accuracy of these analytical stress equations was found to be reasonable, although not fully satisfactory, by comparing their predictions to the experimentally measured values. The accuracy of the stress calculation is directly related to the accuracy of the viscosity values at high shear rates. The consideration of the temperature and shear dependencies of melt viscosity is most important for accurate prediction of the stress, just as it is for the melting rate. The stress not only depends on the melt rheological properties of the polymer but also on the thermodynamic properties.     

Blends of chlorinated isotactic polypropylene with poly(ethylene-co-vinyl acetate) I. Effect of component polymers composition on the blend miscibility

Chlorinated isotactic polypropylenes (CPP) having various chlorine contents were blended with poly(ethylene-co-vinyl acetate)s (EVA) having various vinyl acetate (VA) contents. The blends were made by casting films from dilute THF solutions and miscibility of the blends was identified by single glass transition temperature, which was confirmed by DSC and dynamic mechanical measurements. Based on the miscibility data from a large number of CPP/EVA combinations, a miscibility map was depicted where CO equivalent weight (CO-EQW) of EVA was plotted against chlorine equivalent weight (Cl-EQW) of CPP. Though an attractive interaction between CPP and EVA could be detected in all the miscible and immiscible blend pairs, miscibility of the CPP/EVA blends could solely be observed in a relatively narrow range of Cl-EQW ca. 65–100 and CO-EQW ca. 170–230.     

Surfactants as replacements for natural lipids in bread baked from defatted wheat flour

Petroleum ether (PE) extracted 1.00% total free lipids (0.70% nonpolar and 0.30% polar) and 2-propanol (PrOH) extracted 1.36% total free and bound lipids (0.73% nonpolar and 0.63% polar) from wheat flour; the lipid fractions were characterized by thin layer chromatography. PE- or PrOH-defatted flours were baked after reconstitution with total, nonpolar, or polar wheat flour lipids; or with equivalent amounts of nonionic sucrose monopalmitate (SMP), ethoxylated monoglycerides (EMG) — each with a hydrophile-lipophile balance (HLB) of 14.0 or anionic sodium stearoyl-2-lactylate (SSL) — with an HLB value of 9.0. Defatted flours supplemented with surfactants alone or in combination with wheat flour lipids were used in bread with no-shortening and with 3%-shortening. The importance of the polar flour lipids in breadmaking was verified. The lipids in wheat flour were essential for maximizing the beneficial effects of shortening on breadmaking quality. Nonionic SMP or EMG completely replaced both PE-extractable wheat flour free total lipids ( or their non-polar or polar fractions) and 3% shortening; nonionic surfactants with high HLB were better than the anionic SSL for replacing free flour lipids. No surfactant completely replaced unfractionated PrOH-extracted lipids (free + bound) and shortening or total polar flour lipids (free + bound). All surfactants, especially anionic SSL, added with PrOH-extracted polar lipids improved the overall bread-making properties of the PrOH-defatted flour both in the absence and in the presence of shortening. Presented at the AOCS Meeting, New York, May 1977