Concept of multiport-coupling beam-switching network and its basic performance in K-band

The letter reports the concept of a new switching/amplifying network, and its basic performance, for scanning the down-link beam rapidly in multibeam satellite systems. Experiments in the K-band have shown 85% power-combining efficiency, more than 17 dB isolation and 400 ns switching speed.     

One-Way Multiaddress Satellite Data Communication System

An experimental one-way multiaddress data communication system accommodating many small receive-only terminals is described. In this system, a digital facsimile is used as the output equipment. A simple one-way transmission protocol adopting the flag synchronization method has been developed so that facsimile equipment of different speeds can be used. The receive-only terminal comprises an antenna, an RF receiver, a demodulator, and a channel selector. The antenna is an offset parabolic type with an effective diameter of 60 cm and uses a printed spiral type primary radiator. Dimensions of the terminal are 70 cm wide, 88 cm deep, and 126 cm high. The satellite channel bit rate is 64 kbits/s in order to transmit multiple facsimile data simultaneously. Experiments using the Japanese "CS" satellite have been carried out to verify the system feasibility. The normal bit error rate was less than 10^-6and line errors occurred less than once in three facsimile transmissions.     

Improvement in the remaining activity of freeze-dried xanthine oxidase with the addition of a disaccharide–polymer mixture

In order to improve the remaining activity of a practically important freeze-dried enzyme, xanthine oxidase (XOD), the effects of disaccharide (sucrose and trehalose), polymer (bovine serum albumin: BSA and dextran) and a mixture of them on the loss of XOD activity during freeze-drying and subsequent storage were investigated. All samples were amorphous solids and their glass transition temperatures (T_g) were evaluated by using differential scanning calorimetry. Although dextran showed no stabilizing effect on the freeze-dried XOD, the others protected XOD from the activity loss during freeze-drying to a certain extent. It was found that the mixture of disaccharide (sucrose or trehalose) and BSA improved the XOD activity synergistically. The XOD activity of the samples decreased gradually during storage at a temperature range of between 25 and 60 °C. Samples stored at temperatures below the T_g showed a lower loss of XOD activity than those stored at just the T_g.     

Altering Functional Properties of Fats Using Power Ultrasound

ABSTRACT: Ultrasound has been used for the last 50 y in different processing applications. Depending on the power and frequency of the sound waves, ultrasound techniques can be classified in different categories. Low-intensity ultrasound uses high frequencies in the range of 100 kHz to 10 MHz and is mostly used for therapeutic purpose (frequencies between 1 and 10 MHz) and to passively monitor the characteristics of materials (frequencies between 100 kHz and 10 MHz). High-intensity ultrasound (HIU), on the other hand, uses lower frequencies in the range of 20 to 100 kHz and it is commonly used for cleaning, disrupting, and restructuring materials. The objective of this study is to evaluate the effect of HIU on functional properties of anhydrous milk fat (AMF), palm kernel oil (PKO), and an all-purpose shortening (Sh). Results from this research shows that HIU induced primary and secondary nucleation in the lipid, generating smaller crystals and as a consequence harder materials. HIU affected hardness more efficiently when applied at higher crystallization temperatures (26 and 28 °C) as shown for AMF data, and when the sonication was applied after the first crystals were formed as observed for PKO and Sh systems. In addition to changes in hardness, AMF and Sh networks obtained after sonication were characterized by a steeper and sharper melting profile. This research shows that HIU can be used as an additional processing tool to tailor the functional properties of lipids with the potential to be used in the processing of trans-free shortenings.     

Effects of lipase,lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles

BACKGROUND: Relationships between buckwheat (Fagopyrum esculentum Moench) flour lipase, lipoxygenase and peroxidase activity, along with levels of individual free fatty acids (FFAs) and levels of headspace volatile compounds of boiled buckwheat noodles, were investigated for 12 different buckwheat varieties. Enzyme activities and FFA levels in flour were correlated with their respective varietal arrays of boiled noodle headspace volatile compounds, measured by gas chromatography–mass spectrometry. RESULTS: The volatiles hexanal, tentative butanal, tentative 3‐methylbutanal and tentative 2‐methylbutanal showed significant positive correlation with one another, indicating that they may be generated through similar mechanisms. These important volatile components of buckwheat flavor were also positively correlated with lipase and/or peroxidase activity, indicating that enzymatic reactions are important in flavor generation in boiled buckwheat noodles. On the other hand, pentanal, which showed no significant correlation with any enzyme activity, showed a significant positive correlation to the levels of C18:2 and C18:3 FFAs, suggesting the existence of a ‘non‐enzymatic’ and/or ‘uncertain enzymatic pathway’ for flavor generation in boiled buckwheat noodles. CONCLUSION: Lipase and peroxidase in buckwheat flour are important for flavor generation of boiled buckwheat noodles. This information is important for increasing desirable flavor of buckwheat products as well as for selecting varieties with improved flavor. Copyright © 2010 Society of Chemical Industry     

Molecular dynamics of DNA and nucleosomes in solution studied by fast-scanning atomic force microscopy

Nucleosome is a fundamental structural unit of chromatin, and the exposure from or occlusion into chromatin of genomic DNA is closely related to the regulation of gene expression. In this study, we analyzed the molecular dynamics of poly-nucleosomal arrays in solution by fast-scanning atomic force microscopy (AFM) to obtain a visual glimpse of nucleosome dynamics on chromatin fiber at single molecule level. The influence of the high-speed scanning probe on nucleosome dynamics can be neglected since bending elastic energy of DNA molecule showed similar probability distributions at different scan rates. In the sequential images of poly-nucleosomal arrays, the sliding of the nucleosome core particle and the dissociation of histone particle were visualized. The sliding showed limited fluctuation within ∼50 nm along the DNA strand. The histone dissociation occurs by at least two distinct ways: a dissociation of histone octamer or sequential dissociations of tetramers. These observations help us to develop the molecular mechanisms of nucleosome dynamics and also demonstrate the ability of fast-scanning AFM for the analysis of dynamic protein–DNA interaction in sub-seconds time scale.     

Iterative receiver employing phase noise compensation and channel estimation for millimeter-wave OFDM systems

This paper proposes an iterative OFDM millimeterwave receiver employing low-complexity decision-directed phase noise compensation (DD-PNC) to alleviate degradation due to the phase noise. High bit-rate OFDM transceivers based on the single-chip Si RF-CMOS IC technology in the 60-GHz millimeter-wave band have been extensively studied for wireless personal area network (WPAN) systems, and the relatively large phase noise in the phase locked loop (PLL) synthesizer severely degrades transmission performance. The proposed OFDM receiver iterates DD-PNC and decision-directed channel estimation (DDCE) by exploiting the output of the channel decoder. DDPNC estimates the phase noise each sampling time by using the decoder output, and then it removes the estimate from a time-domain received signal. In addition, DDCE estimates a channel impulse response by using the compensated received signal. Computer simulations demonstrate that in the 64QAM modulation with the coding rate of 3/4, the proposed receiver with DD-PNC and DDCE can perfectly remove the phase noise of -85 dBc/Hz at 1 MHz offset, and that it can alleviate the degradation of the channel estimation due to the phase noise.     

Characterization of Aspergillus oryzae glycoside hydrolase family 43 β-xylosidase expressed in Escherichia coli

This is the first report of glycoside hydrolase family 43 β-xylosidase from Aspergillus oryzae. To characterize this enzyme, the recombinant enzyme was expressed in Escherichia coli. Unlike known β-xylosidases from fungal origins, the enzyme did not show substrate ambiguity and was stable at alkaline pH.     

Monitoring biofilm development in a microfluidic device using modified confocal reflection microscopy

The feasibility of a method to monitor biofilm development non-destructively in a microfluidic device was addressed. Here, we report that biofilm growth could be non-destructively monitored by an image analysis technique based on modification of confocal reflection microscopy.     

Effects of highly ripened cheeses on HL-60 human leukemia cells: Antiproliferative activity and induction of apoptotic DNA damage

To establish cheese as a dairy product with health benefits, we examined the multifunctional role of cheeses. In this report, we clarify whether different types of commercial cheeses may possess antiproliferative activity using HL-60 human promyelocytic leukemia cell lines as a cancer model. Among 12 cheese extracts tested, 6 (Montagnard, Pont-l’Eveque, Brie, Camembert, Danablue, and Blue) revealed strong growth inhibition activity and induction of DNA fragmentation in HL-60 cells. Based on the quantification of nitrogen contents in different cheese samples, a positive correlation between the ripeness of various cheeses and their antiproliferative activity tested in HL-60 cells was displayed. Four varieties of Blue cheese ripened for 0, 1, 2, or 3 mo demonstrated that the Blue cheese ripened for a long term was capable of causing the strong suppression of the cell growth and the induction of apoptotic DNA damage as well as nucleic morphological change in HL-60 cells. Collectively, these results obtained suggest a potential role of highly ripened cheeses in the prevention of leukemic cell proliferation.