Starch Properties in Different Lines of an old Hungarian Wheat Variety,Bánkúti 1201

The old Hungarian wheat variety, Bánkúti 1201 was previously divided into lines on the basis of high molecular weight (HMW) glutenin subunit composition. In this work the starch properties of these lines were studied. The amylose contents of the lines ranged from 14.4% to 24.2%, which means a wide variation. The Rapid Visco Analyser (RVA) peak viscosity of the starch ranged from 232 to 372 Rapid Visco Units (RVU) and the enthalpy of gelatinisation (ΔH) measured by Differential Scanning Calorimetry (DSC) varied between 8.3 and 16.3 J/g. To study the relationship between the different lines on the basis of starch properties, Hierarchical Cluster Analysis was carried out based on RVA, DSC and HPLC results. Five groups of Bánkúti lines could be distinguished on the basis of these traits. According to the results, Bánkúti lines heterogeneous with respect to their HMW glutenin composition are also heterogeneous for their starch properties. Nevertheless, there was no correlation between the variability in protein composition and starch properties.     

Rubis: an extended relational system managing events Part I: specification

Dynamic aspects of information systems are taken into account in a lot of conceptual models. However, the dynamic concepts of these models have rarely been fully implemented in database management systems (DBMSs).Rubis is an extended relational DBMS which supports an extended relational schema (including event and operation concepts) and automatic control of the dynamic aspects of applications, i.e. event recognition, operation triggering and time handling.The first part of the paper contains a short presentation of the basic concepts and the specification language used for the extended schema. The second part focuses on the internal mechanisms: the temporal processor, which manages the temporal aspects of specifications and recognizes temporal events; and the event processor which manages events treatment and synchronization. These two mechanisms permit an automatic execution of the extended schema and so provide rapid prototyping capabilities. This last part will be covered in the December issue of this journal.     

Quantifications of error propagation in slope-based wavefront estimations

We discuss error propagation in the slope-based and the difference-based wavefront estimations. The error propagation coefficient can be expressed as a function of the eigenvalues of the wavefront-estimation-related matrices, and we establish such functions for each of the basic geometries with the serial numbering scheme with which a square sampling grid array is sequentially indexed row by row. We first show that for the wavefront estimation with the wavefront piston value determined, the odd-number grid sizes yield better error propagators than the even-number grid sizes for all geometries. We further show that for both slope-based and difference-based wavefront estimations, the Southwell geometry offers the best error propagators with the minimum-norm least-squares solutions. Noll's theoretical result, which was extensively used as a reference in the previous literature for error propagation estimates, corresponds to the Southwell geometry with an odd-number grid size. Typically the Fried geometry is not preferred in slope-based optical testing because it either allows subsize wavefront estimations within the testing domain or yields a two-rank deficient estimations matrix, which usually suffers from high error propagation and the waffle mode problem. The Southwell geometry, with an odd-number grid size if a zero point is assigned for the wavefront, is usually recommended in optical testing because it provides the lowest-error propagation for both slope-based and difference-based wavefront estimations.     

The labile lipid fraction of meat: from perceived disease and waste to health and opportunity

The fatty acid composition of beef and pork has been stigmatized due to their relationships with several diseases from cardiovascular disease to cancer. Meat lipids are, however, one of the few components of meat that can be modified in content and composition, and can present opportunities for value added production and health promotion. Until regulations and policies are in place to define requirements for fatty acid enrichment, however, the process remains relatively academic. Once practical goals are in place for fatty acid enrichment in meat, both theory and practice need to converge for successful production of fatty acid enriched meat. The present review covers aspects of policy in Canada, and requirements for research networks to respond to theoretical and practical challenges associated with production of fatty acid enriched meat. Finally, needs for education and marketing are outlined which must be in place to truly realize a transition of meat lipids from perceived disease and waste to health and opportunity.     

Molecular and physicochemical characterisation of starches from yam,cocoyam, cassava,sweet potato and ginger produced in the Ivory Coast

Granule sizes, macromolecular features and thermal and pasting properties of starches from seven tropical sources (Florido, Kponan and Esculenta yams, cocoyam, cassava, sweet potato and ginger) were compared with those of several well‐known cereal, legume and tuber starches. The aim of the study was to characterise some non‐conventional starches with a view to possibly marketing them. Amylose content varied from 148 mg g^?1 in Esculenta starch to 354 mg g^?1 in smooth pea starch. For total starches, weight‐average molar mass (M?_w) ranged between 0.94 × 10⁸ and 1.80 × 10⁸ g mol^?1 for potato and normal maize starches respectively. Gyration radius (R?_G) varied from 157 nm for ginger starch to 209 nm for normal maize starch. Gelatinisation enthalpy (ΔH) ranged between 9.8 and 20.7 J g^?1 for wheat and Florido starches respectively. Gelatinisation peak temperature (T_g) varied from 58.1 °C for wheat starch to 87.3 °C for ginger starch. Native starch granule mean diameter ranged between 5.1 and 44.5 µm for Esculenta and potato starches respectively. Cassava and potato starches had the highest swelling power and dispersed volume fraction at all treatment temperatures, while ginger starch had the lowest. Cocoyam starch had the highest and ginger starch the lowest solubility at 85 and 95 °C. Cassava starch was the most stable under cold storage conditions. Roots and tubers such as ginger and cassava produced in the Ivory Coast are new sources of starches with very interesting properties. Thus these starches could be isolated on an industrial level in order to market them. Copyright © 2007 Society of Chemical Industry     

Production of l-asparaginase from Escherichia coli ATCC 11303: Optimization by response surface methodology

This paper discusses the studies carried out for the optimal production of enzyme l-asparaginase (l-asparagine amidohydrolase, EC 3.5.1.1) from Escherichia coli (ATCC 11303). It was found that inoculum age of 18 h and inoculum size of 10% were the most favorable operating conditions for enzyme production. Lactose, yeast extract and KH₂PO₄ were found to be the best carbon, nitrogen and ion sources, respectively. Statistical method was used to survey how various medium conditions affect the enzyme production. By response surface methodology, the values of lactose, tryptone, yeast extract, KH₂PO₄ and l-asparagine concentration were investigated to obtain the maximum enzyme activity. The highest enzyme activity, 1.03 U mL⁻¹ enzyme, was determined under the following conditions: 1.08% lactose, 1.79% tryptone, 1.6% yeast extract, 2% KH₂PO₄ and 0.19% l-asparagine. Response surface methodology proved to be a powerful tool in optimizing the medium and by this method, more than 10-fold (from 0.1 to 1.03 U mL⁻¹) enhancement in l-asparaginase activity was achieved as compared to that obtained in the basal medium (Luria-Bertani media, inoculum age of 24 h and inoculum size of 10%).     

REGIOSELECTIVE BECKMANN REARRANGEMENT

Abstract

The Design of Organic Syntheses by Stephen Turner Elseveir Scientific Publishing Co., P. O. Box 211, Amsterdam, The Netherlands and 52 Vanderbilt Ave., New York, N. Y. 10017; 1976, xii + 228. Price: $22.95     

Trans-situated use of integrated information systems

Practice-based perspectives have established the situated nature of how technology is appropriated, enacted, and improvised in organisations. Empirical studies demonstrate how the same technology produces different results in different contexts of use. However, practice-based research has, to date, less to offer in terms of accounting for the relationship between instances of situated use (i.e., work practices) that are separated in space and/or time. The term trans-situated use is intended to highlight this blind spot. We focus on one type of relationship, viz., significant degrees of similarities between technologically mediated, geographically dispersed work practices. This degree of similarity is achieved through a process of commensurability consisting of (i) standardisation (addressing interdependencies between multiple instances of the ‘same’ work practice at geographically dispersed sites); and (ii) heterogeneity (addressing the entanglement of one work practice with apparently unrelated work practices and modules). Empirically, we report on a longitudinal, interpretative case study (1998–2004) of a company strategically targeting an integrated information system as a principal vehicle to establish similar services globally.