Composition and microstructure of Na0.5Bi0.5TiO3 ceramics with excess Bi

In the present work, Na_0.5Bi_0.5TiO₃ (NBT) ceramics with the addition of excess Bi in two different ways – before calcination and before sintering – are considered, revealing how the excess Bi affects their microstructure and chemical content. Average grain size is seen to decrease, with the grain size distribution becoming less diffused at higher excess Bi concentrations. The reason for such a feature is the shift of the sintering temperature region where the abnormal grain growth starts to contribute towards higher temperatures. The influence of excess Bi is more pronounced in the case if it is added before calcination. It was discovered that a small amount of excess Bi helps to prevent the formation of Bi-deficient inclusions. While, high concentrations of excess Bi induce the formation of Bi-rich inclusions – most probably Na_0.5Bi_4.5Ti₄O₁₅. Possible mechanisms of formation of both types of inclusions are discussed in detail. Instead of Bi over-stoichiometry, elevated Na content and slightly lower O content were detected in the matrix grains of the sintered NBT ceramics prepared with excess Bi. These deviations increase upon increasing the added excess Bi concentration. The presence of another, Na-rich phase, is assumed, which could not be detected by X-ray diffraction or by energy-dispersive X-ray analysis.     

Effect of Multiwalled Carbon Nanotubes on the Properties of EPDM/NBR Dissimilar Elastomer Blends

In the presence of multiwalled carbon nanotubes (MWCNT), polar nitrile-butadiene rubber (NBR) and nonpolar ethylene propylene diene rubber (EPDM) blends were prepared following a melt mixing method. For the preparation of MWCNT filled EPDM/NBR blends, two mixing methods were used: direct mixing and the masterbatch dilution method. Various physical, mechanical, and morphological properties are explored to elucidate the dispersion behavior of MWCNTs. It was concluded that the preparation method influences the dispersion of the nanotubes in different rubber phases and the properties of these blends are controlled by the degree of dispersion of the nanotubes in the two phases.     

Hydrocarbon condensation in heavy-duty diesel exhaust

The semivolatile mass fraction of diesel exhaust particles was studied using size-resolved on-line techniques (DMA-ELPI; TDMA-ELPI). The average density of the semivolatile liquid on the particles was measured to be approximately 0.8 g/cm3. The measured size resolved values of mass transfer imply that condensation, or diffusion-limited mass transfer, plays a major role in driving the volatile matter to the diesel exhaust particles. The measured mass change values correspond to highly size dependent mass fractions for the semivolatile component, ranging from approximately 20-80%. Integrated over particle size distribution, the volatile mass fractions were 25 and 45% for the two load points studied. Calculation, based on the measured particle properties, indicates that only 10% volatile mass fraction could be explained by monolayer adsorption. The size resolved changes in particle effective density, fractal dimension, volatile mass fractions and mass are all in agreement with theoretical considerations of condensation.     

Selenium in Finnish foods after beginning the use of selenate-supplemented fertilisers

In Finland all agricultural multinutrient fertilisers have been supplemented with sodium selenate since 1984 in order to increase the selenium (Se) content of domestic foods and to raise the population's low Se intake. In the present study the Se contents of 125 food items, most of them produced locally but some imported, have been analysed using electrothermal atomic absorption spectrophotometry. The quality of Se analyses was verified by accuracy and precision measures of certified references and non-certified controls. In all cases the Se-supplemented fertilisation increased the Se levels of domestic agricultural products. The mean Se values (mg kg^?1 dry weight) in different food groups varied as follows: cereals 0.05–0.35; vegetables and fruit < 0.01,–1.20; meat and meat products 0.16–4.90; fish 0.54–3.80; dairy products and eggs 0.05–1.30; and ready to eat foods 0.04–0.78. The highest Se contents were in kidney, liver and roe whereas the lowest concentrations were found in some fruits and berries. Generally, foods of high protein content, such as meat, fish and high protein dairy products, were abundant sources of Se. The present Se intake, calculated according to Finnish national food statistics and the present results, is about 0.11 mg day^?1 at an energy level of 10 MJ (2400 keal). Cereals, meat, dairy products, eggs and fish, respectively, contributed 26%, 29%, 20%, 10% and 9% of the total intake. The Se intake now very probably meets the recommendations. Only diets with a very exceptional composition provide less than 0.05 mg or more than 0.2 mg per 10 MJ.     

The discovery of compounds that stimulate the activity of kallikrein-related peptidase 3 (KLK3)

Kallikrein-related peptidase 3 (KLK3), also known as prostate-specific antigen (PSA), is the most useful biomarker for prostate cancer (PCa). KLK3 is suggested to play a role in regulating cancer growth through anti-angiogenic activity in vivo and in vitro. This feature, together with its specificity for prostate tissue, makes KLK3 an intriguing target for the design of new therapies for PCa. 3D pharmacophores for KLK3-stimulating compounds were generated based on peptides that bind specifically to KLK3 and increase its enzymatic activity. As a result of pharmacophore-based virtual screening, four small, drug-like compounds with affinity for KLK3 were discovered and validated by capillary differential scanning calorimetry. One of the compounds also stimulated the activity of KLK3, and is therefore the first published small molecule with such an activity.     

Bacterial nanocellulose‐reinforced arabinoxylan films

There is an increasing interest in substituting today's films for food packaging applications with films based on renewable resources. For this purpose, rye arabinoxylans, unmodified and enzymatically debranched, were studied for the preparation of neat films and composite films reinforced with bacterial cellulose (BC). Mixing in a homogenizer produced optically transparent, uniform films. Physical and mechanical characteristics of such films are here reported. Debranching of the arabinoxylan caused an increase in its crystallinity of 20%. Debranching as well as reinforcement with BC resulted in a decrease of the moisture sorption of the films. The debranching also resulted in a reduced breaking strain while the reinforcement with BC increased stiffness and strength of the films. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2011     

Structural analysis of linear mixed-linkage glucooligosaccharides by tandem mass spectrometry

Dextrans and glucooligosaccharides (GLOS) are produced by lactic acid bacteria (LAB) during sourdough fermentation. The dextrans can act as hydrocolloids in sourdough bread, while the GLOS may have antistaling and prebiotic properties, depending on their structure. Development of high-throughput methods for screening the structural properties of dextrans and GLOS produced by different LAB in varying fermentation conditions is therefore of interest. In this study we explored the possibility of using electrospray ionisation tandem mass spectroscopy (ESI-MS/MS) to unequivocally determine the structures of underivatised GLOS. The emphasis was on linear mixed linked model GLOS, especially those containing (1 → 3) linkages that are common in dextrans. After evaluation of the model GLOS, the ESI-MS/MS method was used to determine the linkage positions of two mixed-linked tetrasaccharides obtained by hydrolysis of Weissella confusa and Leuconostoc citreum dextrans. In positive mode, only the reducing end linkage could be determined because isomeric fragment ions, present in subsequent MSⁿ cycles, hindered assignment of the remaining linkages. By contrast, it was possible to unambiguously assign all the linkages in each GLOS using the negative mode spectra. The present study thus shows that negative mode is the preferred method for ESI-MS/MS structural analysis of underivatised GLOS. In combination with liquid chromatography this method will enable rapid profiling of the structural variation of dextrans and prebiotic GLOS.     

In situ production and analysis of Weissella confusa dextran in wheat sourdough

Several lactic acid bacteria belonging to the genera Leuconostoc, Lactobacillus, and Weissella have been introduced to wheat sourdough baking for in situ production of exopolysaccharides. This is considered a novel method for improving the shelf-life, volume and nutritional value of bread without additives. However, in situ production of exopolysaccharides during sourdough fermentation is challenged by simultaneous acidification due to metabolic activities of the bacteria, which may significantly diminish the positive technological impact of exopolysaccharides. In this study, the growth, activity and in situ production of dextran by Weissella confusa VTT E-90392 in wheat sourdoughs were investigated. Furthermore, the influence of dextran-enriched sourdoughs, at the addition level of 43%, on the subsequent bread quality was established. W. confusa efficiently produced dextran from the added sucrose in wheat sourdough without strong acid production. A new specific enzyme-assisted method for in situ analysis of dextran in sourdoughs was developed. With this method, we could for the first time proof significant (11–16 g/kg DW) production of polymeric dextran in sourdoughs. Concomitant formation of shorter isomaltooligosaccharides by W. confusa was also detected. The produced dextran significantly increased the viscosity of the sourdoughs. Application of dextran-enriched sourdoughs in bread baking provided mildly acidic wheat bread with improved volume (up to 10%) and crumb softness (25–40%) during 6 days of storage. Hence, W. confusa is a promising new strain for efficient in situ production of dextrans and isomaltooligosaccharides in sourdoughs without strong acidification.