Multi‐primary image projector using programmable spectral light source

This paper presents a practical prototype of a multi‐primary image projector system in which light source spectra can be programmable for suiting any purpose. Our multi‐primary projection system is mainly configured with a light source component and an image projection component. The programmable light source can reproduce any spectral curve. Spatial images are then generated using a digital mirror device chip that quickly controls the intensity of the light source spectra in 2D image plane. The multi‐primary images in our projection system are reproduced by multiplexing the time‐sequential images with different primary colors. Our multi‐primary image projector realizes not only wide gamut projection but also spectral projection. To achieve this, we also show how light source spectra of four or six primary colors are designed.     

Histological features of the vomeronasal organ in the giraffe,Giraffa camelopardalis

The vomeronasal organ (VNO) that preferentially detects species‐specific substances is diverse among animal species, and its morphological properties seem to reflect the ecological features of animals. This histological study of two female reticulated giraffes (Giraffa camelopardalis reticulata) found that the VNO is developed in giraffes. The lateral and medial regions of the vomeronasal lumen were covered with sensory and nonsensory epithelia, respectively. The vomeronasal glands were positive for periodic acid‐Schiff and alcian blue (pH 2.5) stains. The VNO comprises several large veins like others in the order Cetartiodactyla, suggesting that these veins function in a pumping mechanism in this order. In addition, numerous thin‐walled vessels located immediately beneath the epithelia covering the lumen entirely surrounded the vomeronasal lumen. This sponge‐like structure might function as a specific secondary pump in giraffes.     

Point mutation of alanine (31) to valine prohibits the folding of reduced lysozyme by sulfhydryl--disulfide interchange

In the preceding paper in this issue, we described the overproduction of one mutant chicken lysozyme in Escherichia coil.Since this lysozyme contained two amino acid substitutions (Ala³¹ValandAsn¹⁰⁶Ser)in addition to an extra methionine residue at theNH₂-terminus the substituted amino acid residues were convertedback to the original ones by means of oligonucleotide-directedsite-specific mutagenesis and in vitro recombination. Thus fourkinds of chicken lysozyme [Met^–1 Val³¹Ser¹⁰⁶-, Met^–1Ser¹⁰⁶-,Met^–1 Val³¹-and Met^–1 (wild type)] wereexpressed in E. coli. From the results of folding experimentsof the reduced lysozymes by sulfhydryl-disulfide interchangeat pH 8.0 and 38°C, follow ed by the specific activity measurementsof the folded en zymes, the following conclusions can be drawn:(i) an extra methionine residue at the NH₂-terminus reducesthe folding rate but does not affect the lysozyme activity ofthe folded enzyme; (ii) the substitution of Asn¹⁰⁶ by Ser decreasesthe activity to 58% of that of intact native lysozyme withoutchanging the folding rate; and (iii) the substitution of Ala³¹Val prohibits the correct folding of lysozyme. Since the wildtype enzyme (Met^–1-lysozyme) was activated in vitro withoutloss of specific activity, the systems described in this study(mutagenesis, overproduction, purification and folding of inactivemutant lysozymes) may be useful in the study of folding pathways,expression of biological activity and stability of lysozyme.     

Synthesis and applications of silicone oil–soluble fluoroalkyl end‐capped cooligomers

Fluoroalkyl end‐capped cooligomers containing polydimethylsiloxane and polyoxyethylene segments were prepared under very mild conditions by the cooligomerizations of fluoroalkanoyl peroxides with methacrylate monomers containing the corresponding segments and comonomers such as dimethylacrylamide and acryloylmorpholine. These obtained fluorinated cooligomers exhibited amphipathic characteristics and became soluble in water and common organic solvents. In particular interest, fluoroalkyl end‐capped cooligomers containing polyoxyethylene units were soluble not only in poly(methylphenylsiloxane) (silicone oil) but also in water, including common organic solvents except for hexane. Additionally, these fluorinated cooligomers were able to reduce the surface tension of water and m‐xylene quite effectively, to around 15 and 20 mN/m levels, respectively. In these fluorinated cooligomers, fluoroalkyl end‐capped acryloylmorpholine cooligomers containing polyoxyethylene segments were applicable as a novel emulsifying agent against water and silicone oil. © 2005 Wiley Periodicals, Inc. J Appl Polym Sci 96: 1467–1476, 2005     

Performance of gain-tuned harmonic drive torque sensor under loadand speed conditions

Addresses the topic of torque sensing by using strain gauges, which are cemented directly onto the flexspline of a harmonic drive gear reducer. Conventionally, two or four strain gauges are used to reduce the ripple signal, which is generated by the gear operation. However, our analysis shows that an odd number of strain gauges is more suitable for the ripple compensation. The method does not need online calculations and reduces the needed accuracy of the strain gauges positioning, so it can be practically implemented. Two techniques to define the gains are presented in the paper. One is based on a mathematical model of the fluctuation signal, and the other employs a heuristic approach. Practical results show effectiveness and usefulness of the proposed method. We present the new method and evaluate its performance under load torque and rotational speed conditions. No significant deterioration of the performance under load torque and at various rotational speeds was confirmed     

The effects of free amino acids,nucleic compounds,and volatile constituents of funazushi (fermented sushi of crucian carp (Cyprinus auratus)) on preference

BACKGROUND: Funazushi is a fermented sushi containing n3 polyunsaturated fatty acids. Moreover, the functionality of lactic acid fermentation foods has come to be expected. Funazushi is therefore worthy of study. Funazushi has a specific flavor which is either strongly liked or strongly disliked. We examined the components of funazushi and investigated their relation to preference. RESULTS: Many free amino acids with sweetness and/or umami were present in funazushi, but nucleic compounds were scarce as taste elements. Twelve kinds of volatile elements were detected in all samples, which were thought to form the basis of the flavor of funazushi, although a total of 30 or more kinds of volatile elements were detected from each sample. The smell greatly influenced the overall evaluation. Panelists who had not eaten funazushi before, or only rarely, showed a tendency to prefer the same sample, from which ketones, aldehydes, or acids did not volatilize so much. On the other hand, individual variation was large among panels who commonly ate funazushi. CONCLUSION: The smell and sourness of funazushi greatly influenced preference, especially in persons who had little experience of eating funazushi. Funazushi containing low ketone, aldehyde, or acid levels is suitable for the first eating experience. Copyright © 2008 Society of Chemical Industry