Evidence for High-Temperature Forms of Zirconium and Tantalum Monocarbides

Evidence has been found which suggests the existence of high-temperature crystalline modifications of both zirconium carbide and tantalum carbide. The high-temperature inversion in zirconium carbide, indicated by a sharp decrease in spectral emisivity, in electrical resistivity, and in density, was reversible. No permanent changes in microhardness or in X-ray diffraction patterns were found after cooling to room temperature. Emissivity measurements showed a hysteresis effect of approximately 400° C for zirconium carbide. A similar, although less sharply defined, effect was noted for tantalum carbide. No such effect was found in solid solutions of these two monocarbides.     

PATIENTS' RECOGNITION MEMORY FOR STATEMENTS MADE IN WARD COMMUNITY MEETINGS.

16 SS ON AN ACUTE HOSPITAL WARD WERE TESTED ON RECOGNITION OF STATEMENTS MADE DURING WARD COMMUNITY MEETINGS WHICH THEY HAD ATTENDED. STATEMENTS WERE CATEGORIZED ACCORDING TO THE HILL INTERACTION MATRIX, AND THE AVERAGE MEMORY SCORES FOR 5 OF THE HILL CATEGORIES WERE COMPARED. RESULTS INDICATE THAT STATEMENTS ABOUT WARD BUSINESS AND ABOUT BEHAVIOR OF SS DURING THE MEETING WERE BEST REMEMBERED, WHILE STATEMENTS ABOUT SS' LIVES INDEPENDENT OF OTHER MEMBERS OF THE GROUP AND GENERALIZATIONS ABOUT HOW PSYCHOTHERAPY WORKS WERE LESS WELL REMEMBERED. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

A VERSATILE FOOD RHEOMETER

A new texture test instrument is described that applies linear or rotary deformations, singly or in combination, to food samples. A range of texture test cells and mixing, consistometer or viscometer attachments are adaptable to this apparatus so that many test methods presently used to measure the properties of foods can be performed with the instrument. Different transducers can be installed to detect force, torque, deformation and deformation rate, which are precisely recorded electronically. Environmental and sample temperature controls are built into the equipment. Application of the apparatus is illustrated with measurements of consistency during the formation of wiener emulsions and the rupture property of the wieners.     

A SYSTEM FOR RECORDING DEFORMATIONS IN TEXTURE TESTS*

An instrumental technique is described for recording food deformation in texture tests. The time required for the applied force to change between two levels is accurately recorded in digital form. Constant deformation rates are used so that deformation is directly proportional to time. The new readout is demonstrated with springs and selected foods to indicate its performance and show the inaccuracies that occur when using strip-chart recorders to measure deformations. The response of the new system is adequate to test products with a deformability up to 3400 g mm^-1 at deformation rates up to 100 cm min^-1 with less than 3 % error.     

Inhibition of tomato pectin methylesterase by partially purified kiwi pectin methylesterase inhibitor protein

The inhibition of tomato pectin methylesterase (PME) by a recently discovered kiwi pectin methylesterase inhibitor (PMEI) is described. PME was consequently purified by CM Sephadex C-50, Concanavalin A-Sepharose 4 B and Mono S chromatography, and PMEI by Q-Sepharose and Sephacryl S-200 chromatography. Inhibition of tomato PME activity under optimal conditions (0.125 m NaCl, pH 7.5) by partially purified kiwi PMEI (MW of 27 kD, pI ≥ 3.67) was independent of the PMEI/PME ratio between 36 and 61% of the maximal uninhibited activity. the non-competitive inhibition observed was optimal in the pH range of 5 to 7. PMEI was inactivated by heating to 120°C, and showed actinidin-like activity towards N-α-benzyloxycarbonyl-L-lysine p -nitrophenyl ester (CBZ-lys-ONp) and azocasein which was partially inhibited by the protease inhibitor leupeptin.     

A COMPARISON OF PROTEIN ASSAYS FOR THE DETERMINATION OF THE PROTEIN CONCENTRATION OF BEER

Seven protein assays have been compared for determination of the protein content of beer. Dialysis and ultrafiltration have been used to investigate possible interference and the protein content of the samples has been simultaneously monitored by sodium dodecyl sulphate-polyacrylamide gel electro-phoresis. The Fisons NA2000 Nitrogen/Protein Analyzer gave identical results to the standard Kjeldahl method but both measure nitrogen-containing compounds rather than protein. Colorimetric methods based upon the biuret reaction (including the Lowry and bicinchoninic acid protein assays) are particularly prone to interference from reducing substances and gave protein concentration values dependent upon the sample volume. The protein dye-binding assays (Coomassie Brilliant Blue and pyrogallol red-molybdate methods) were optimal for beer protein analysis displaying minimal inter ference and giving reproducible protein concentration values consistent with the protein content of the beers as indicated by electrophoresis.