NITRITE REDUCTASE IN SALMONELLA TYPHIMURIUM

A nitrite reductase was identified and purified 11 -fold from the cytoplasmic fraction of Salmonella typhimurium grown anaerobically with nitrite as the sole nitrogen source. The enzyme required NADH as a cofactor and showed maximum in vitro reductase activity at pH 8.0.
S. typhimurium, grown anaerobically in glucose-limited minimal medium containing peptone and nitrite, showed shorter generation times and increased cell yields in comparison to nitrite-free cultures. The presence of nitrite had no effect on aerobic cultures. The nitrite reductase functions in a dissimilatory manner and appears to be primarily involved in physiological energy generation during anaerobic growth. The nitrite reductase may function to remove excess reducing power in the form of NADH from the cell thus increasing ATP production during the anaerobic fermentation of glucose. The formation and subsequent assimilation of ammonia from nitrite is of secondary importance to the organism.     

Correlations between calving ease and calf survival

Multitrait restricted maximum likelihood methods were used for estimation of heritabilities and genetic and phenotypic correlations between calving ease and calf survival. These analyses examined both direct and maternal effects. Genetic correlation for direct effects between calving ease and calf survival was approximately -.8 in both heifers and cows, indicating favorable associations, whereas phenotypic correlations were -.32 and -.22.     

Axisymmetric fracture mechanics analysis by the boundary integral equation method

The boundary integral equation (BIE) method of numerical stress analysis is shown to be a powerful technique for solving axisymmetric fracture mechanics problems of the types encountered in practice in pipes, tubes and pressure vessels. Comparisons with established analytical and finite element solutions for problems involving circumferential and penny-shaped cracks in round bars, spheres and hollow cylinders show that accurate values of stress intensity factors at the tips of cracks can be obtained by this method. The main advantage of the technique over the finite element method is the much reduced amount of labour required to prepare the mesh data, since in the BIE approach only the boundary of an axisymmetric component needs to be discretised into simple and relatively coarse line elements.     

The use of doped polyaniline as an electrode in the galvanic anodic protection of ferrous metals in industrial acid solutions

In order to investigate the galvanic anodic protection (GAP) of ferrous metals (such as 410, 304 and 316 stainless steels) in acid solutions by doped polyaniline (PANi), separate doped PANi powder-pressed electrodes with different surface areas (the area ratio of the PANi electrode to stainless steel is between 1:1 and 1:2) have been prepared. These were coupled with ferrous metal in the following solutions: 5 M sulphuric acid, 5 M phosphoric acid and industrial phosphoric acid (containing 5 M phosphoric acid and 0.05% chloride ion) to construct a galvanic cell, in which PANi is cathode while ferrous metal is anode. The results indicate that a PANi electrode with sufficient area can provide corrosion protection to stainless steel in these acidic solutions. A pilot scale coupling experiment was carried out. The results indicate that PANi is a promising material as an electrode for the anodic protection of ferrous metals in acidic solutions in industrial situations.     

Antibacterial effect of phenolic compounds from different wines

The antimicrobial properties of pure phenolic compounds and polyphenols of different wines against pathogens were investigated. It was observed that bacterial species exhibited different sensitivities towards the different concentrations of phenolic compounds. Escherichia coli was the most sensitive bacterium and Flavobacterium sp. was resistant against all phenolic compounds tested. All wine samples showed antimicrobial properties and the inhibition increased when the polyphenols concentration of wines increased. Clarified wines were inactive against all bacteria, indicating that polyphenolic compounds present in red wines, are responsible for the antimicrobial effects observed. The different concentrations of polyphenols in wines could have an important impact on consumers with the consequent increase in wine commercialization.     

Effect of Heavy Rare Earth Dopants on Hydrogen Incorporation in SmCo 2:17 Type Magnet

Previous studies showed that the temperature coefficient of obviously decreases with increasing the content of heavy rare earth element in SmCo magnet. But the investigation on the hydrogen incorporation in SmCo magnet is limited. In this paper, we would like to report the effect of heavy rare earth dopant on hydrogen incorporation in SmCo 2:17 type magnet. The relationship between temperature and pressure in hydrogenatied magnet is studied using XRD, DTA, and magnetic measurement. Based on the experimental results, the initial hydrogenation temperature decreases with increasing the content of heavy rare earth, however, the initial saturation pressure enhances. During the hydrogenation, the temperature region shrinks with increasing heavy rare earth doping.     

System gains configuration and coordination of redundant degrees of freedom by genetic algorithms for multi-axis machine system in manufacturing

In multi-axis machine tool systems, the configuration of system gains and the coordination of redundant degrees of freedom are often a problem of insurmountable difficulty. This study explores the use of a nontraditional scheme, the genetic algorithm, in the configuration of system gains and exploitation of redundant degrees of freedom. The off-line gains configuration functioned as a kind of system design which may serve as a starting point for on-line adaptation. The allocation of redundant DOF was done on-line. The success in this work inspired the idea of future on-line GA application and the possibility of integration of GA with other non-traditional algorithms for manufacturing.     

Some nitrosoamino acids in bacon adipose tissue and their contribution to the total N-nitroso compound concentration

Zusammenfassung Der Gehalt an Nitrosoaminosäuren und ihr Anteil an den Gesamt-N-Nitrosoverbindungen im Fettgewebe von rohem Schinkenspeck wurde untersucht. In 80% der Proben wurde ein Gehalt an Nitrosoaminosäuren von bis zu 0,2 mg/kg festgestellt. Scheinbare Gesamt-N-Nitrosoverbindungen waren in allen Proben in einer Konzentration von 0,4 bis 3,7 mg (N-NO)/kg vorhanden. Die eigentlichen Nitrosoaminosäuren machen nur etwa 1% der scheinbaren Gesamt-N-Nitrosoverbindungen aus. Die Mehrzahl der scheinbaren Gesamt-N-Nitrosoverbindungen im Fettgewebe findet sich im nichtlöslichen Bindegewebe, wobei der verbleibende Rest chloroformlöslich ist.Summary The levels of nitrosoamino acids and apparent total N-nitroso compounds in the adipose tissue of raw bacon have been examined. Nitrosoamino acids were detected in 80% of the samples in levels of up to 0.2 mg/kg. Apparent total N-nitroso compounds were present in all samples in concentrations of between 0.4 and 3.7 mg (N-NO)/kg. Nitrosoamino acids accounted for approximately only 1 % of the apparent total N-nitroso compounds. The majority of the apparent total N-nitroso compounds in the adipose tissue were associated with the insoluble connective tissue fraction, with the remainder present as chloroform soluble species.

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Einige Nitrosoaminosäuren im fettgewebe von Schinkenspeck und ihr anteil an der Konzentration der Gesamt-N-Nitrosoverbindungen