Monitoring Proteolysis During Cheddar Cheese Ripening Using Two-Dimensional Gel Electrophoresis

A 2-D gel electrophoretic method, consisting of isoelectric focusing and alkaline urea-PAGE was used to monitor proteolysis during ripening (180d, 5°C and 8°C) of full- and reduced-fat Cheddar cheese. The method enabled quantifying changes in levels of peptides in cheese with good spot-resolution. Results can complement those from other analyses, especially those for determining low MW peptides. Notable effects were found for cheese composition and ripening temperature on gel pattern and on relative levels of selected proteolysis products. In both cheese varieties, most peptides reached a maximum during the first 3 ripening months and gradually disappeared as ripening advanced.     

磁悬浮硬盘转子控制系统中时序电路测试技术

为提高磁悬浮硬盘转子控制系统的可靠性，提出了对时序芯片的测试方法：手工测试和计算机辅助测试；及时时序电路逻辑功能的两种检测技术；基于状态表的测试技术和自动检测技术。对于时序芯片，手工测试方法效率较低，计算机辅助测试方法适用范围更广；对于电路逻辑功能，基于状态表的测试技术操作相对困难，但无须增加额外测试电路；自动检测技术操作简单，且测试速度快，但需要增加辅助检测电路。时序电路测试技术对保证悬浮硬盘转子各组成部分协同工作十分重要。     

Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content

Ten commercial Cheddar cheeses of variable quality differing in fat content and age were subjected to compositional, proteolytic, lipolytic and sensory analyses. The compositional parameters of the full-fat cheeses were predominantly outside those typically associated with good-quality cheese. Sensory analysis discriminated the full-fat cheeses predominantly by age, with the longer ripened cheeses associated with more negative attributes, some which appeared to be due to excessive lipolysis and/or β-casein breakdown. Both proteolysis and lipolysis appear to be age dependent. The two reduced-fat cheeses were clearly discriminated from the eight full-fat cheeses by sensory analysis that appeared to be due to differences in composition and the extent of lipolysis.     

Phase separation studies in RIM polyurethanes catalyst and hard segment crystallinity effects

Polyurethanes were prepared from pure 4,4′-diphenylmethane diisocyanate (MDI), 1,4-butane diol (BDO) or 1,2-ethane diol (EDO) and α,ω-hydroxyl poly(propylene oxide) (PPO) by reaction injection moulding (RIM). Hard segment (MDI + BDO or EDO) level was 45–50 wt%. The PPO had about 20% ethylene oxide copolymerized in at the chain ends to provide 80% primary OH end groups. M_n was varied from 2000 to 4000. Dibutyl tin dilaurate catalyst and mould temperature were varied. Dynamic mechanical, wide-angle X-ray, differential scanning calorimeter, molecular weight and tensile elongation measurements were made on the RIM polyurethanes. At low reaction rates (low catalyst or temperature) highly crystalline, well phase separated but low molecular weight polymers were produced. At high catalyst or temperature levels more poorly phase separated but high molecular weight, tough polymers resulted. Higher M_n PPO gave better phase separation and EDO gave higher melting temperatures. Preventing hard segment crystallinity by substituting asymmetric MDI or glycols resulted in phase compatibility.     

拉盖尔-高斯光束通过有硬边光阑光学系统的传输

采用将硬边光阑展为有限个复高斯函数之和的方法,得到了拉盖尔-高斯光束通过有硬边光阑近轴ABCD光学系统中传输的近似解析公式,作了数值计算以说明传输公式的应用,并对使用该式的误差作了讨论。     

Casein Hydrolysate Fractions Act as Emulsifiers in Process Cheese

ABSTRACT: Degrees of hydrolysis and emulsifying activity of casein hydrolysates were the highest at 4 h hydrolysis. The oil-off values of the mixture of hydrolysate (H) or supernatant (S) and traditional emulsifier (T) were not significantly different from the control made with traditional emulsifier, except for S + T = 3:1. Two other samples made with hydrolysate or supernatant only (H or S) showed higher oil-off value than the others (p < 0.05). In flavor property, no difference was found between samples made with traditional emulsifier and those made with the mixture of hydrolysate or supernatant at the ratio of 3 to 1. Therefore, these results indicated that a mixture of the hydrolysate or supernatant and traditional emulsifier might replace a traditional emulsifier in process cheese manufacturing.     

镍代钴矿用硬质合金的新进展

概述了镍代钴矿用硬质合金的国内外进展情况．     

铵离子交换处理负硬水供锅炉应用技术

本文论述了负硬水只用氯化铵再生时离子交换器的运行过程及离子交换软化除碱的方法,并阐述了控制出水中残留碱的简便方法。经研究证明,此方法可达到除碱度、除硬度、除盐、延长锅炉使用寿命、减少腐蚀、减少排污量、节约燃煤等效果。经济效益十分显著。     

Effect of temperature and salt on the maturation of white-salted cheese

White-salted cheeses were prepared from ultrafiltered (UF) cows' milk and salted to give final salt-in-moisture (SM) levels of 2.5, 3.2 and 4.0%. The cheeses were stored at 5°C and 10°C for up to 15 weeks. The microflora was dominated by lactic acid bacteria (LAB) but some mould growth was evident within 15 weeks at all SM levels and both temperatures. Levels of water-soluble nitrogen (WSN), attributed to chymosin activity, increased significantly with time, the rate being inversely proportional to the SM level and increasing with storage temperature. Similar effects were noted for trichloroacetic acid-soluble nitrogen (TCA-SN) and free amino acid (FAA) levels, both of which would also be affected by bacterial protease activity. The proteolytic activity was reflected by changes in the hardness and fracturability of the cheeses.