SAFETY EXAMINATION OF SOME EDIBLE OR MEDICINAL PLANTS AND PLANT CONSTITUENTS, PART 3

The carcinogenicity of vicia, galanga, lathyrus and lycium, which are plants used as human food or in folk medicine, and of caffeic acid and prunasin, which are plant constituents, was examined in an inbred strain of ACI rats. Fresh plant materials were dried, milled and mixed with the rat basal diet in the ratio of 16% and 33% of the total. The plant constituents, caffeic acid and prunasin, were mixed with the basal diet in the ratio of 0.5% and 0.03%, respectively. These diets were administered to rats for periods ranging upward from 180 days. Carcinogenic activity was not observed with any of the plants or plant constituents.     

红外线照射谷物表面杀菌的研究

利用红外线对小麦和大豆的表面进行照射杀菌，比较不同红外线照射条件对附着生菌数、杀菌效果及对品质的影响。结果表明：红外线照射可在较短时间内杀死对热比较敏感的微生物，照射1s后生存比急剧下降，而接续的照射由于对热抵抗性较强的微生物存在，生存比的下降缓慢。对品质分析和发芽试验也证明：照射后水分含量变化不明显，小麦在2％左右，大豆没有发生变化，对谷物内部品质几乎没有影响。红外线照射引起微生物的死亡不是由谷物表面受热后再向微生物传导加热，而是微生物直接受红外线辐射的热致死的。     

Thermal Transitions of Myosins/Subfragments from Black Marlin (Makaira mazara) Ordinary and Dark Muscles

Thermal transitions were studied by means of differential scanning calorimetry (DSC) and a spectrophotometric method. Three endothermic peaks (40, 43, 50°C: ordinary muscle; 46, 54, 62°C: dark muscle) were observed in DSC thermograms of both myosins. Thermograms of S-l fragments showed one peak (41°C: ordinary muscle, 43°C: dark muscle). But ordinary and dark muscle rod fragments gave two peaks (41, 62°C) and one peak (58°C), respectively. The spectrophotometric results also showed two thermal transitions for both myosins and one transition for their S-1 fragments. However, the rod from ordinary muscle myosin had two transitions, whereas that from dark muscle myosin had one transition.     

Effect of d1-α-Tocopherol on Antibotulinal Effectiveness of Sodium Nitrite in Bacon

It has been proposed that d1-α-tocopherol be added to bacon to reduce the formation of nitrosamines upon frying. The effect of d1-α-tocopherol on antibotulinal properties of bacon formulated with sodium nitrite was tested. The bacon was made with 0 or 0.9% sucrose and 0, 500 or 1,000 ppm d1-α-tocopherol. Each slice was inoculated with heat-shocked spores of Clostridium botulinum types A and B, then incubated at 27, 25 or 23°C in vacuum packages. Gassy samples were assayed for botulinum toxin as they occurred. The addition of d1-α-tocopherol up to 1,000 ppm did not retard the antibotulinal properties of 120 ppm sodium nitrite in bacon.     

INFLUENCE OF GERMINATION ON SAPONINS IN SOYBEAN AND RECOVERY OF SOY SAPOGENOL I

Soysaponins are considered major bioactive components. Ethanol extractives prepared from mature soybean and germinated seeds (0–4 days) were examined for saponin content (found to be 2.8 and 6.1–8.9%, respectively). The saponin content increased 3.2 times after germination. The predominant hydrolytic product of saponin – soysapogenol I – content increased from 1.8 to 7.3% during the course of germination. Defatted soy flour, soy protein isolate and toasted flour contain saponins at 2.3–3.5%, suggesting that the germinated soybean seeds are the richest source of saponins among soybean products.     

二垩英与资源回收-Ⅲ燃烧过程二垩英生成热力学计算

进行相关热力学计算以研究高温燃烧过程二垩英生成的条件.计算得到:①在体系存在过剩氧即完全燃烧时不会产生二垩英;②当有固体碳沉积时也不会生成二垩英,因固体碳在热力学上比含二垩英的含碳物更稳定.另一方面,实际上即使在1 073 K完全燃烧条件下(即体系显著过剩氧)也有二垩英生成,原因是在实际燃烧炉中含碳微粒不可能完全烧尽.从热力学角度假设不发生碳沉积,计算得出二垩英在1 073 K高温和高CO/CO2比范围内会生成.实际考虑的条件放在燃烧炉内含碳微粒的周围.在有含碳微粒存在条件下,即使反应2CO→C+CO2(碳沉积)发生,C+CO2→2CO反应(CO生成;含碳微粒被CO2氧化)也会同时发生,导致在含碳微粒周围保持一个高的CO/CO2比,由此产生二垩英.假设在含碳微粒周围存在高CO/CO2比的异质位置,则认为二垩英会形成.     

Effects of Sodium Chloride Reduction and Polyphosphate Addition on Clostridium Botulinum Toxin Production in Turkey Frankfurters

Mechanically deboned turkey meat emulsions were made with 1.0, 1.5, 2.0, 2.5, or 3.0% salt (NaCl), or with combinations of 1.5% or 2.0% salt with 0.4% sodium tripolyphosphate (TPP), sodium hexametaphosphate (HMP), or sodium acid pyrophosphate (SAPP). Sodium nitrite levels were constant at 150 ppm. Emulsions were inoculated with a mixture of 10 strains of C. botulinum (10³/g) and incubated at 27°C. Increasing NaCl content from 1.0% to 3.0% delayed toxin production by 3 days on the average. Toxin production was detected earlier when TPP was added, HMP had no effect, and SAPP delayed toxin production.     

COLLAGEN TYPES IN MECHANICALLY DEBONED CHICKEN MEAT

Mechanically deboned chicken meat (MDCM) from neck parts was digested with pepsin for 24 h at 4C. The solubilized collagens were subjected to salt fractionation both at acidic and neutral pH. The precipitates obtained after centrifugation, dialysis and lyophilization were quantitatively evaluated and collagen types were identified. The precipitate formed at 0.7 M NaCl pH 2.5, was dissolved in 1.0 M NaCl, 0.05 M-Tris-HCl, pH 7.5 buffer and further fractionated by sequential salt precipitation at 1.8, 2.5 and 4.5 M. Collagen types I, II, III and V were detected by electrophoresis techniques. Type I collagen was the major component. The presence of type II collagen indicated MDCM contained cartilaginous tissues.     

Formation of Low Aspect Ratio Torus Equilibria by ECH in the LATE Device

By ECH under a steady By field, a closed field equilibrium of a low aspect ratio as low as R/a = 1.4 is spontaneously formed in the LATE device. After the spontaneous formation, the plasma current has increased further up to Ip = 7.2 kA by 2.45 GHz, 30 kW and Ip = 11 kA by 5 GHz, 120 kW, by increasing the microwave power with a slow ramp of By for the equilibrium of the plasma loop at larger currents. Both amount to 12% of the total toroidai coil current. ECH/ECCD at 2nd harmonic resonance of EBW supports the plasma. An outline of the theoretical considerations for the formation process is presented.