High pressure effect on polyethylene crosslinking initiated by benzoyl peroxide

High pressure effects (300, 600, and 800 MPa) on polyethylene crosslinking initiated by benzoyl peroxide have been studied at 120°C. An increase in pressure leads to a decrease in yield of the insoluble gel; the yields at 300, 600, and 800 MPa were respectively 96, 86, and 79%. With increasing pressure the rate of polyethylene crosslinking decreases and the rate of benzoyl peroxide decomposition at 300, 600, 800 MPa can be anticipated from the time of crosslinking. The activation volume $\text{ΔV}{}^3\text{=9.1}\text{cm}{}^3\text{mol}{}^{\mathrm{?1}}$ was determined for benzoyl peroxide decomposition on polyethylene at 120°C.     

Morphology of coalescence processes: secondary fracture,cracks and spherulites

Summary Similarity in the shapes of fracture curves and spherulite boundaries makes possible to generalize the respective theories to the case of coalescence of two spreading processes of growth, disturbances or excitations. The geometrical shape of a coalescence curve depends on three parametres: the distance of their spreading centres, the relation of spreading velocities and the time delay of the spreading. According to the character of the process, the shielding effect may take place. In this case, the coalescence curve is composed of two parts which are to be described separately.     

Definition and distribution analysis of glycoprotein B gene alleles of human herpesvirus 7

As for other herpesviruses, glycoprotein B (gB) of human herpesvirus 7 (HHV-7) is believed to play a major role in virus infection and as a target of the host immunogenic response. Using nested PCR, we amplified the whole HHV-7 gB gene from 108 human peripheral blood mononuclear cell samples and studied its variability. By means of restriction fragment length polymorphism (RFLP) analysis, three distinct patterns, designated I, II, and III, were defined and detected at frequencies of 93, 5, and 2%, respectively. Determination of the nucleotide sequence allowed us to recognize five critical positions in the gB gene with six specific combinations of point changes at these positions. These combinations were gB alleles A, B, C, D, E, and F. Alleles D and E corresponded to RFLP patterns II and III, respectively, while the other four alleles corresponded to RFLP pattern I. Identical gB alleles were detected in serial samples as well as in paired samples of blood and saliva from the same individuals, except for one case. In contrast, the distribution of gB alleles differed according to the geographical origin of the human samples: C was the most frequent allele in both African and Caribbean samples, whereas F was the most frequent allele in European ones. Although none of the allele-specific nucleotide changes induced any modification at the protein level, the definition of gB alleles provided convenient viral markers for the study of both HHV-7 infections and human population genetics.     

Photochromic polymers

Summary Two soluble photochromic polymers containing 1-(ß-hydroxyethyl)-3,3-dimethyl-6-nitrospiro[2H-1-benzopyran-2,2-indoline] bound on a variously long side chain were prepared. It was found that the discolouration process depends on the length of the side chain to which the photochromic centre is bound.     

Biogenic amines and their producers in Akawi white cheese

The aim of this work was to study the biogenic amine content of brine‐ripened cheeses after one year of storage and then to investigate possible contaminating micro‐organisms with decarboxylase activity. The biogenic amine production of isolates was tested in vitro. The most frequent biogenic amines were putrescine, histamine and tyramine. The biogenic amine content detected in one cheese sample was above 120 mg/kg; this can be considered toxicologically relevant. Decarboxylase activity was found for 33 contaminating micro‐organisms. Isolates belonging to Bacillus licheniformis, Debaryomyces hansenii, Staphylococcus equorum and Serratia marcescens produced significant amounts of putrescine and cadaverine.     

The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase

The aim of this work was to observe the influence of different hydrocolloids on changes in the rheological properties of processed cheese and their analogues within the process of cooling depending on the type of the fat used (butter, coconut fat and palm oil). κ‐carrageenan, ι‐carrageenan, λ‐carrageenan, arabic gum and locust bean gum were used at a concentration of 1.0% w/w. With the decreasing temperature during the cooling period, an increase in the complex modulus (G*) was observed in all samples tested. Within the cooling period, the sample with the addition of κ‐carrageenan showed both the most significant increase in G* in comparison with the control and the highest values of hardness after a 7‐day storage period regardless of the type of the fat used. The samples with coconut fat were assessed as the hardest. On the other hand, the samples with palm oil showed the lowest hardness (with the same hydrocolloid used). In the gelling hydrocolloids (κ‐ and ι‐carrageenan), only small changes in temperature of coil‐to‐helix transition were observed (in range of 2–7 °C) as a result of the addition of different types of fat.     

Microflora of processed cheese and the factors affecting it

The basic raw materials for the production of processed cheese are natural cheese which is treated by heat with the addition of emulsifying salts. From a point of view of the melting temperatures used (and the pH-value of the product), the course of processed cheese production can be considered “pasteurisation of cheese.” During the melting process, the majority of vegetative forms of microorganisms, including bacteria of the family Enterobacteriaceae, are inactivated. The melting temperatures are not sufficient to kill the endospores, which survive the process but are often weakened. From a microbiological point of view, the biggest contamination problem of processed cheese is caused by gram-positive spore-forming rod-shaped bacteria of the genera Bacillus, Geobacillus, and Clostridium. Other factors affecting the shelf-life and quality of processed cheese are mainly the microbiological quality of the raw materials used, strict hygienic conditions during the manufacturing process as well as the type of packaging materials and storage conditions. The quality of processed cheese is not only dependent on the ingredients used but also on other parameters such as the value of water activity of the processed cheese, its pH-value, the presence of salts and emulsifying salts and the amount of fat in the product.     

The impact of natural and artificial weathering on the visual,colour and structural changes of seven tropical woods

This study investigates the effects of wood weathering on changes in its macroscopic and colour characteristics in connection with changes in its molecular and anatomical structure. Seven hardwoods suitable for outdoor architecture—bangkirai, cumaru, cumaru rosa, ipé, jatobá, kusia, and massaranduba—were exposed to the exterior out of ground contact for 1–36 months according to EN 927-3, and for 1–12 weeks in Xenotest with water spraying according to partly modified EN 927-6. With prolonged weathering, the following changes occurred in the top surfaces of all tropical woods: (1) visual—creation of longitudinal macro-cracks, (2) spectrophotometry and CIE-L ^? a ^? b ^? —darkening in exterior exposure mainly due to pollutants, except for ipé, and vice versa lightening in Xenotest, as well as greening and blueing in both modes of exposure, (3) FTIR—faster decrease of guaiacyl than syringyl lignin, absolute decrease of conjugated and unconjugated carbonyl groups in the newly formed lignin-polysaccharide-extractive substrate in the photo-oxidized and washed-out cell walls, and decrease of cellulose crystallinity, (4) SEM—damaging of cell-walls by micro-cracks, and their degradation by thinning. Connections between changes of the individual characteristics of weathered woods, for example, between the colour (ΔE*, etc.) and the molecular structure (carbonyls, etc.), were also determined.