The Kinetics of the Main Decomposition Process of Aminoguanidium 5,5′‐azobis‐1H‐tetrazolate

In this study, the kinetics of the thermal decomposition of aminoguanidinium 5,5′‐azobis‐1H‐tetrazolate (AGAT), which is one of the promising fuel candidates of the new gas generating agents for airbags, was investigated. The kinetic model that fits the main decomposition of AGAT was examined, and the activation energy was obtained. The main decomposition of AGAT was a single elementary process according to the result of mass spectrometry. The recommended kinetic model for the main decomposition of AGAT is Avrami–Erofeev equation (n=4). The activation energies for the main decomposition obtained under helium by non‐isothermal analysis and isothermal analysis were 207 and 209 kJ mol⁻¹, respectively.     

Influence of Gradual Elongation to the Patella Tendon Insertion in Rabbits

The purpose of this study was to examine the histological changes at the patella tendon (PT) insertion site under gradual elongation in rabbits. Gradual elongation of the PT was performed using external fixation for 4 weeks, with a lengthening speed of 0.5 mm/day (elongation group; n = 24). Rabbits in the sham group underwent the same surgical procedure without gradual elongation (sham group; n = 24). Eight animals were sacrificed 1, 2 and 4 weeks after surgery in each group, respectively. Average thicknesses of stained glycosaminoglycan (GAGs) areas by Safranin-O staining in the total cartilage layer and the uncalcified fibrocartilage layer in the elongation group were significantly higher than that in the sham group at 4 weeks (p < 0.05) and that in the intact PT group (n = 6, p < 0.05). In the elongation group, the peak in the average thicknesses of the stained GAGs areas in the total cartilage layer and the uncalcified fibrocartilage layer were observed at 4 weeks. Gradual elongation of PT insertion significantly affected the increase in the average thicknesses of the stained GAGs areas in the cartilage layer especially in the uncalcified fibrocartilage layer at 4 weeks in rabbits. Clinically, insertions of tendon and ligament can extend during gradual elongation using external fixation more than 4 weeks after the operation.     

The future of earth-sheltered architecture in China's farming villages

This paper describes recent changes in housing construction in Chinese farming villages, and the effects of those changes on the use of traditional earth-sheltered architecture. The paper notes that, while reinforced concrete is now the preferred construction material, production and supplies cannot yet meet the demand for the necessary iron, steel and cement. Hence, earth-sheltered architecture—which employs locally supplied materials that require very little energy to produce—may yet play an important role in construction in China's villages. The author suggests that earth-sheltered architecture be improved to increase its attractiveness.     

Microstructural Evolution of Crystalline-Oriented (K0.5Na0.5)NbO3 Piezoelectric Ceramics with a Sintering Aid of CuO

The microstructural development of crystalline-oriented (K_0.5Na_0.5)NbO₃ (KNN)-based piezoelectric ceramics during sintering was investigated. The addition of CuO as a sintering aid was found to be effective for fabricating highly oriented and dense KNN ceramics. KNN specimens containing 0.5–1.0 mol% CuO sintered at 1100°C for 1 h were found to have relative densities and pseudo-cubic {100} orientation degrees of 95% or higher. In the early stages of sintering, KNN is formed in the reaction between complementary reactants NaNbO₃ and KNbO₃, after which oriented grain growth proceeds at a relative density of more than 90%. In addition, the results of transmission electron microscopy observation showed that textured KNN ceramics have a unique pectinate-like domain structure with domain walls consisting of {101} planes.     

Expanding the Applicability of the Metal Labeling of Biomolecules by the RIKEN Click Reaction: A Case Study with Gallium‐68 Positron Emission Tomography

Radiolabeled biomolecules with short half‐life times are of increasing importance for positron emission tomography (PET) imaging studies. Herein, we demonstrate an improved and generalized method for synthesizing a [radiometal]‐unsaturated aldehyde as a lysine‐labeling probe that can be easily conjugated into various biomolecules through the RIKEN click reaction. As a case study, ⁶⁸Ga‐PET imaging of U87MG xenografted mice is demonstrated by using the ⁶⁸Ga‐DOTA‐RGDyK peptide, which is selective to α_Vβ₃ integrins.     

Inactivation kinetics of polyphenol oxidase using a two-stage method with low pressurized carbon dioxide microbubbles

Inactivation kinetics of polyphenol oxidase (PPO) by a two-stage method which was additionally pressurized at ambient temperature after carbon dioxide microbubbles (MB-CO₂) was mixed with a solution at low temperature and pressure (two-stage MB-CO₂) was analyzed. The PPO inactivation efficiency of the two-stage MB-CO₂ treatment was higher than that of heat treatment. A decrease in the decimal reduction time (D value) and activation energy during PPO inactivation using the two-stage MB-CO₂ treatment was observed as the temperature of the heating coil and the pressure in the mixing vessel increased. The temperature rise required for a 90% reduction in the D value was increased. Furthermore, the pressure rise required for a 90% reduction in the D value and activation volume increased with the temperature of the heating coil. These results showed that PPO inactivation using the two-stage MB-CO₂ treatment could be achieved with less energy than heat treatment.     

Composition and Structure of Fat Bloom in Untempered Chocolate

It is generally accepted that visual fat bloom is caused by the separation of cocoa butter toward the surface. However, this is not always true for all types of bloom. One type of fat bloom, which can occur due to lack of tempering, has still not been completely elucidated. We performed a compositional and structural study of this type of fat bloom in plain chocolate. More specifically, we performed (1) an investigation of its crystallographic properties, (2) investigation of fat content, (3) analysis of the composition of triacylglycerol (TAG), (4) stereomicroscopic observations, and (5) observation and elemental analysis using a scanning electron microscope with an energy‐dispersive X‐ray spectrometer (SEM‐EDS). In the bloomed chocolate, the fat content in the light brown phase was lower than that in the black phase. Concerning fat composition, the content of sn‐1,3‐saturated acyl, sn‐2‐oleoyl glycerols (Sat‐O‐Sat type TAGs) in the light brown phase was lower. The lower fat content is thought to result in its lighter color. The results of our composition analysis and morphological observations suggest that the mechanism of the bloom generation due to nontempering involves not the separation of fat toward the surface but the crystallization of fat which leads to withdrawal of fat from the vicinity of the growing crystal, leading to differences in fat content.