三倍体毛白杨KP法蒸煮中木素结构的变化

以三倍体毛白杨为研究对象,进行了常规硫酸盐法蒸煮。采用酶-弱酸解两段法分别从原料和KP纸浆中分离出原料木素和纸浆残余木素。采用酸析法从KP蒸煮黑液中分离出溶出木素样品,经过弱酸水解得到纯木素试样。通过凝胶渗透色谱分析(GPC),对所有试样分别进行了分子质量的检测,得出各种木素样品的分子质量及其分布,分析了木素溶出过程中的分子质量的变化。通过磷谱核磁共振31P-NMR技术得出木素结构谱图,对原料木素、纸浆残余木素和黑液溶出木素结构中各官能团进行了定量分析对比,研究了木素结构在KP蒸煮过程中的变化规律。     

Degradation of cyanuric acid in soil by Pseudomonas sp. NRRL B-12227 using bioremediation with self-immobilization system

The rates of degradation of cyanuric acid, a key intermediate in a metabolic pathway of s-triazine herbicides, were measured for Pseudomonas sp. NRRL B-12227. The rate of degradation was affected by the rate of cyanuric acid transport through cell membranes and the activity of cyanuric acid amidohydrolase inside the cells. At low concentrations of cyanuric acid, the acclimation of cells to cyanuric acid and/or added nutrients effectively enhanced the degradation rate. The strain was also applied to bioremediation using a Bioremediation with Self-Immobilization System (BSIS), in which Pseudomonas sp. NRRL B-12227 cells were co-immobilized with Bacillus subtilis, the latter of which secretes a viscous polymer, in a shallow layer of soil packed in a column. More than 70% of the Pseudomonas sp. NRRL B-12227 cells were co-immobilized with the B. subtilis in a 7.5 cm layer of the packed soil by self-aggregation. More than 60% of the 1 mM cyanuric acid supplied to the packed soil was degraded in this layer during a 72 h period.     

Electromyography of Eating Apples: Influences of Cooking, Cutting, and Peeling

ABSTRACT: The mastication of 7 differently prepared apple samples (raw pieces peeled and unpeeled, sliced, grated, cooked pieces with and without peel, and half-cooked pieces, 10 g each) was evaluated using electromyography (EMG). Eleven subjects participated in the EMG recording of both sides of the masseter and temporal muscles while eating samples normally. Only the grated sample reduced the number of chewing strokes and muscle activity before swallowing. In contrast, the thin apple slices produced significantly shorter contraction duration and cycle time only during the 1st 5 chewing strokes. The EMG duration and cycle in subsequent chews, as well as the other parameters, did not significantly differ between slices and pieces. Cooked apples exhibited significantly lower EMG amplitude and muscle activity per chew than their raw counterparts; however, there was no evidence of reduced total muscle activity required for swallowing. Raw and cooked apples with peel yielded significantly greater EMG amplitude and longer duration than those without peel. These findings suggest that appropriate preparation is necessary for people with various mastication abilities: grated for very low ability, cooked for those with weak chewing force, and unpeeled for mastication training.     

Miscibility and hydrolytic degradation in alkaline solution of poly(l-lactide) and poly(methyl methacrylate) blends

Poly(l-lactide) (PLLA) was melt blended with poly(methyl methacrylate) (PMMA) using a two-roll mill. The miscibility and hydrolytic degradation of the blend films were characterized. It was found that PLLA/PMMA blend has high miscibility in the amorphous state because only single T_g was observed in the DSC and DMA measurements. In alkaline solution, the hydrolytic degradation rate of the blends whose PMMA content is higher than 30 wt% was decelerated while the rate of the blends whose PMMA content is lower than 30 wt% was accelerated. That is, the hydrolytic degradation rate of the blends could be widely controlled by PMMA content in the blend. It was also found that only PLLA was hydrolyzed and eluted into alkaline solution, while PMMA remained during alkaline hydrolysis.     

Modeling real objects for Kansei-based shape retrieval

A large number of 3D models are created on computers and available for networks. Some content-based retrieval technologies are indispensable to find out particular data from such anonymous datasets. Though several shape retrieval technologies have been developed, little attention has been given to the points on human＇s sense and impression （as known as Kansei） in the conventional techniques, In this paper, the authors propose a novel method of shape retrieval based on shape impression of human＇s Kansei. The key to the method is the Gaussian curvature distribution from 3D models as features for shape retrieval. Then it classifies the 3D models by extracted feature and measures similarity among models in storage.     

Effects of fermentation conditions and soybean peptide supplementation on hyaluronic acid production by Streptococcus thermophilus strain YIT 2084 in milk

To increase the hyaluronic acid (HA) yield from Streptococcus thermophilus YIT 2084, fermentation conditions (pH, temperature, agitation, aeration) were optimized in milk-based medium, and the effects of supplemental soybean peptides, which have different molecular weight distributions, were determined. HA production was enhanced to approximately 100 mg/l at pH 6.8 and 33–40 °C. Agitation speed and aeration rate slightly affected HA production. Soybean peptides including those of high molecular weight (approximately 27 to 130 kDa) further increased HA production to 208 mg/l under the optimal condition (pH 6.8, 35 °C, 100 rpm), which was 20-fold greater than non-optimal condition. HA production was no longer related to the specific growth rate. The HA produced under the optimal condition included a large amount of high-molecular-weight fraction of 100 to 2000 kDa, compared with under the basal condition without optimization.     

Acidophilic xylanase from Aureobasidium pullulans: efficient expression and secretion in Pichia pastoris and mutational analysis

A yeast-like fungus Aureobasidium pullulans var. melanigenum strain ATCC 20524 produces an extracellular acidophilic endo-1,4-beta-xylanase with an optimum pH of 2.0 [Ohta et al., J. Biosci. Bioeng., 92, 262-270 (2001)]. The xynI cDNA encoding the precursor protein (XynI) was expressed in the methylotrophic yeast Pichia pastoris under the control of the alcohol oxidase I gene promoter. The 34 amino acid prepro-signal peptide of the A. pullulans XynI directed the efficient secretion of 178 mg of active xylanase per liter of the culture medium. The secretion level of the xylanase with its own signal peptide was comparable to that of the mature protein fused to the prepro leader from Saccharomyces cerevisiae alpha-mating factor and twofold higher than that of the mature protein fused to the pre-type signal peptide from P. pastoris acid phosphatase. The N-terminal amino acid sequence and the apparent M(r) of 24 kDa of the secreted recombinant protein indicated the native-like processing of the A. pullulans XynI signal sequence in P. pastoris. The three-dimensional model and mutational analysis of the xynI gene product showed that Asp-73 and Glu-157 residues located at the upper and lower edges of the active site cleft, respectively, play a significant role in its low pH optimum.     

Development of porous ceramics with well-controlled porosities and pore sizes from apatite fibers and their evaluations

Porous hydroxyapatite (HAp) ceramics possessing well-controlled porosities and pore sizes were developed by firing apatite-fiber compacts mixed with carbon beads and agar. The total porosities could be controlled in the range from 40 to 85% by varying compaction pressure (20-40 MPa), firing temperature (1000-1300 degrees C) and carbon/HAp ratio (0/10-10/10 (w/w)). Most of the pores were regarded as open pores. The pore sizes were mainly affected by the carbon-bead diameter (5, 20 or 150 microm) and partly by the compaction pressure and the firing temperature. The pore sizes of the porous HAp ceramics derived from the carbon beads of 150 microm in diameter were distributed in the two separate ranges of several micrometers and more than 100 microm.