无铅化再流焊接温度曲线的模拟考虑

随着电子行业引入了无铅化焊料,这对标准的表面贴装工艺技术提出了更高的要求。其中最大的变化发生在再流焊接工艺中,因为无铅化焊膏需要较高的温度和比常规的SnPb焊料严格的工艺控制要求。当PCB通过再流焊接加热炉的时候,以不同的速率对元器件进行加热,这样会导致电路板上面的温度形成梯度。通过早期预知样品的温度梯度,可以使得优化再流炉的设置和热电偶的连接点变得很容易。     

Profiling with AspectJ

This paper investigates whether AspectJ can be used for efficient profiling of Java programs. Profiling differs from other applications of AOP (e.g. tracing), since it necessitates efficient and often complex interactions with the target program. As such, it was uncertain whether AspectJ could achieve this goal. Therefore, we investigate four common profiling problems (heap usage, object lifetime, wasted time and time‐spent) and report on how well AspectJ handles them. For each, we provide an efficient implementation, discuss any trade‐offs or limitations and present the results of an experimental evaluation into the costs of using it. Our conclusions are mixed. On the one hand, we find that AspectJ is sufficiently expressive to describe the four profiling problems and reasonably efficient in most cases. On the other hand, we find several limitations with the current AspectJ implementation that severely hamper its suitability for profiling. Copyright © 2006 John Wiley & Sons, Ltd.     

Clinical proteomics: Promises,challenges and limitations of affinity arrays

After the establishment of DNA/RNA sequencing as a means of clinical diagnosis, the analysis of the proteome is next in line. As a matter of fact, proteome-based diagnostics is bound to be even more informative, since proteins are directly involved in the actual cellular processes that are responsible for disease. However, the structural variation and the biochemical differences between proteins, the much wider range in concentration and their spatial distribution as well as the fact that protein activity frequently relies on interaction increase the methodological complexity enormously, particularly if an accuracy and robustness is required that is sufficient for clinical utility. Here, we discuss the contribution that protein microarray formats could play towards proteome-based diagnostics.     

Storage stability of liver oil from two ray (Rhinoptera bonasus and Aetobatus narinari) species from the Gulf of Mexico

The effect of storage time on the quality of liver oil from two commercial rajiform species (Rhinoptera bonasus and Aetobatus narinari) captured in the Gulf of Mexico (State of Campeche coast line) was evaluated. Oil characterisation was conducted by physical (specific gravity, saponification index and water content) and chemical analyses (fatty acid content, carotenes and tocopherols) whilst storage stability (peroxide value, free fatty acids, conjugated dienes, anisidine value and changes in docosahexaenoic acid, DHA and content) was studied for 87 days at 25 °C. Increases (p < 0.05) in free fatty acids, conjugated dienes, peroxide value and anisidine value, and a decrease (p < 0.05) in DHA were observed during the storage time for both oil species as oxidation proceeded. It was concluded that R. bonasus and A. narinari oils lasted for 52 and 66 days under these storage conditions, respectively.     

Inhibition of Fatty Acid Synthase by Orlistat Accelerates Gastric Tumor Cell Apoptosis in Culture and Increases Survival Rates in Gastric Tumor Bearing Mice In Vivo

Orlistat, an anti-obesity drug, is a potent inhibitor of fatty acid synthase (FAS) and tumor cell viability. It can also induce apoptotic cancer cell death. We examined the effects of Orlistat on cultured NUGC-3 gastric cancer cells. We identified that inhibition of FAS via Orlistat exposure results in rapid cellular damage preceded by a direct but short-lived autophagic response. The Orlistat induced damage can be reversed through the addition of lipid containing media in a process that normally leads to cell death. By limiting exogenous lipid availability and inhibiting FAS using Orlistat, we demonstrated both a greater sensitivity and amplified cancer cell death by activation of apoptosis. We have identified “windows of opportunity” at which time apoptosis can be aborted and cells can be reversed from the death pathway. However, when challenged beyond the window of recovery, cell death becomes all but certain as the ability to be rescued decreases considerably. In vivo examination of Orlistat’s ability to inhibit gastrointestinal cancer was examined using heterozygous male C57BL/6J APC-Min mice, which spontaneously develop a fatal gastrointestinal cancer. Mice were fed either a high fat (11%) or low fat (1.2%) diet containing no Orlistat or 0.5 mg Orlistat/g of chow. Orlistat treated mice fed the high fat, but not low fat diet, survived 7–10% longer than the untreated controls.     

Effects of natural antioxidants on the lipid profile of electron beam‐irradiated beef burgers

The purpose of this study was to assess the efficacy of rosemary and oregano extracts in avoiding oxidative changes in beef burgers, and to evaluate the fatty acid profile of these products after electron beam exposition. Extracts, individually or in combination, were added to beef burgers and compared to synthetic antioxidants commonly used in food (butylated hydroxytoluene, butylated hydroxyanisole). The ground beef were submitted to electron beam irradiation at doses of 0, 3.5 and 7 kGy, and stored for 90 days. At regular time intervals, lipid oxidation and fatty acid composition were evaluated through measurement of thiobarbituric acid‐reactive substances (TBARS) and gas chromatography, respectively. The results indicate that, although the irradiation process triggers an increase in the lipid oxidation ratio expressed by TBARS values, great changes in the fatty acid profiles were not observed; instead, they continued to present characteristics very similar to that of non‐irradiated beef. Thus, as irradiation doses of up to 7 kGy for frozen meat can make foods safe from foodborne pathogens, natural antioxidants derived from spices are able to reduce and avoid lipid changes that may cause a deterioration of the sensory quality of these foods, and these natural extracts offer a good choice for replacing synthetic additives.     

Effect of Bilayer Phospholipid Composition and Curvature on Ligand Transfer by the α-Tocopherol Transfer Protein

We report here our preliminary investigations on the mechanism of α-TTP-mediated ligand transfer as assessed using fluorescence resonance energy transfer (FRET) assays. These assays monitor the movement of the model α-tocopherol fluorescent derivative ((R)-2,5,7,8-tetramethyl-chroman-2-[9-(7-nitro-benzo[1,2,5]oxadiazol-4-yl amino)-nonyl]-chroman-6-ol; NBD-Toc) from protein to acceptor vesicles containing the fluorescence quencher TRITC-PE. We have found that α-TTP utilizes a collisional mechanism of ligand transfer requiring direct protein–membrane contact, that rates of ligand transfer are greater to more highly curved lipid vesicles, and that such rates are insensitive to the presence of anionic phospholipids in the acceptor membrane. These results point to hydrophobic features of α-TTP dominating the binding energy between protein and membrane. Electronic supplementary material  The online version of this article (doi:) contains supplementary material, which is available to authorized users. An erratum to this article can be found at     

Visualizing "green oil" in live algal cells

We report here that BODIPY 505/515, a green lipophilic fluorescent dye, serves as an excellent vital stain for the oil-containing lipid bodies of live algal cells. BODIPY 505/515 vital staining can be used in combination with fluorescent activated cell sorting to detect and isolate algal cells possessing high lipid content.     

Use of heated milk protein-sugar blends as antioxidant in dairy beverages enriched with linseed oil

Antioxidant preparations were obtained by heating aqueous dispersions of milk protein and sugars at 110 °C for 10 min. The milk protein-sugar blends contained 3.5 g/100 g protein and 10 g/100 mL sugar (with various proportions of lactose, sucrose and their monosaccharide mixtures glucose/galactose and glucose/fructose). These preparations were added at low concentration (5 mL/100 mL) to the formulation of sterilized dairy beverages containing ω-3 polyunsaturated fatty acids. Dairy beverages were also formulated with non heated protein-sugar blends. The total color difference and hydroxymethylfurfural content in dairy beverages increased (P < 0.01) with increasing monosaccharide concentration in the antioxidant preparation. These effects were more important when the protein-sugar blends were pre-heated. Non heated protein-sugar blends did not reduce lipid oxidation during sterilization while pre-heated blends containing monosaccharides were the most effective. Hexanal and propanal concentrations after sterilization were respectively reduced by 100 and 78% when the final concentration of monosaccharides in dairy beverages reached 0.4 g/100 mL. Adding a small fraction of milk protein as pre-heated protein-sugar blend in functional dairy beverage formulations is a promising approach to prevent the oxidation of ω-3 polyunsaturated fatty acids during sterilization treatment.     

ENERGY LOSS AND ENERGY STRAGGLING OF LIGHT IONS IN FULLERITE

To determinate the stopping cross section in fullerite a feasible approach, taking into account the high radiation sensitivity and mechanical fragility of fullerite films, should be employed. In this work, the stopping cross sections of ¹H, ³H, ⁴He and ⁷Li ions for several selected energies were measured by Rutherford backscattering, neutron depth profiling and alpha spectroscopy using sandwich structures of samples composed of fullerite deposited on a firm substrate (Si, steel) with an intermediate marker (Au, N, Li, B, Pu). In addition, ion transmission through a thin C film supporting a fullerite layer was also utilized. The measured stopping cross sections follow the theoretical predictions calculated for carbon, but are systematically (10-35%) higher than the theoretical ones (with the exception of 5 — 5.5 MeV ⁴He). The observed deviation of the experimental data can partly be explained by the chemical state effects in fullerite, which accounts for about 20-50% of the difference. The measured energy straggling exceeds Bohr's value by a factor of about 2 for alpha spectroscopy and ion transmission, and 2.5 or 9.5 for Rutherford backscattering and neutron depth profiling, respectively. The discrepancy can be explained by a thickness variation, such as surface roughness of the fullerite films.