Biotransformation of l‐menthol by twelve isolates of soil‐borne plant pathogenic fungi (Rhizoctonia solani) and classification of fungi

The microbial transformation of l‐menthol ( 1 ) was investigated by using 12 isolates of soil‐borne plant pathogenic fungi, Rhizoctonia solani (AG‐1‐IA Rs24, Joichi‐2, RRG97‐1; AG‐1‐IB TR22, R147, 110.4; AG‐1‐IC F‐1, F‐4, P‐1; AG‐1‐ID RCP‐1, RCP‐3, and RCP‐7) as a biocatalyst. Rhizoctonia solani F‐1, F‐4 and P‐1 showed 89.7–99.9% yields of converted product from 1 , RCP‐1, RCP‐3, and RCP‐7 26.0–26.9% and the other isolates 0.1–12.0%. In the cases of F‐1, F‐4 and P‐1, substrate 1 was converted to (?)‐(1S,3R,4S,6S)‐6‐hydroxymenthol ( 2 ), (?)‐(1S,3R,4S)‐1‐hydroxymenthol ( 3 ) and (+)‐(1S,3R,4R,6S)‐6,8‐dihydroxymenthol ( 4 ), which was a new compound. Substrate 1 was converted to 2 and/or 3 by RRG97‐1, 110.4, RCP‐1, RCP‐3 and RCP‐7. The structures of the metabolic products were elucidated on the basis of their spectral data. In addition, metabolic pathways of the biotransformation of 1 by Rhizoctonia solani are discussed. Finally, from the main component analysis and the differences in the yields of converted product from 1 , the 12 isolates of Rhizoctonia solani were divided into three groups based on an analysis of the metabolites. Copyright © 2003 Society of Chemical Industry     

Übergangene Nachbarn; Erlangung der Parteistellung; Sachlichkeitsgebot

Die Regelung über die Erlangung der Parteistellung übergangener Nachbarn durch Geltendmachung von Einwendungen bis l?ngstens drei Monate nach dem angezeigten Baubeginn ist wegen der Anknüpfung an einen untauglichen Zeitpunkt verfassungswidrig.     

Heat resistance of Escherichia coli O157:H7 in cook‐in‐bag ground beef as affected by pH and acidulant†

Summary The heat resistance of a four‐strain mixture of Escherichia coli O157:H7 was tested. The temperature range was 55–62.5 °C and the substrate was beef at pH 4.5 or 5.5, adjusted with either acetic or lactic acid. Inoculated meat, packaged in bags, was completely immersed in a circulating water bath and cooked to an internal temperature of 55, 58, 60, or 62.5 °C in 1 h, and then held for pre‐determined lengths of time. The surviving cell population was enumerated by spiral plating meat samples on tryptic soy agar overlaid with Sorbitol MacConkey agar. Regardless of the acidulant used to modify the pH, the D ‐values at all temperatures were significantly lower (P < 0.05) in ground beef at pH 4.5 as compared with the beef at pH 5.5. At the same pH levels, acetic acid rendered E. coli O157:H7 more sensitive to the lethal effect of heat. The analysis of covariance showed evidence of a significant acidulant and pH interaction on the slopes of the survivor curves at 55 °C. Based on the thermal‐death–time values, contaminated ground beef (pH 5.5/lactic acid) should be heated to an internal temperature of 55 °C for at least 116.3 min and beef (pH 4.5/acetic acid) for 64.8 min to achieve a 4‐log reduction of the pathogen. The heating time at 62.5 °C, to achieve the same level of reduction, was 4.4 and 2.6 min, respectively. Thermal‐death–time values from this study will assist the retail food processors in designing acceptance limits on critical control points that ensure safety of beef originally contaminated with E. coli O157:H7.     

单相负载三相供电功率分配之PLC改造实践

介绍了单相负载一工频感应炉供电的S7-200CPU224改造实践方案.依托原有设备条件,三相功率分配同样设计采用电容、电抗进行调节,起、停及三相电流平衡控制由晶闸管 接触器形式替代原单纯采用接触器控制,有效值测量使用有别于FFT的检测算法.运行实践表明:节能降耗明显,设备故障率大幅降低,具有良好的推广应用价值.     

西门子S7-200可编程控制器在气化油点火技术中的应用

以西门子S7—200PLC为核心。利用火检探头。温度、压力等传感器，结合STEP 7 MicmwIN V3．1以及ProTool Pro CS工业组态软件完成了对点火过程的自动控制。实现了西门子S7—200PLC在大型发电厂410吨级蒸汽锅炉“气化油直接点燃煤粉技术”中的应用。提高了锅炉点火系统运行的自动化水平。     

LD7铝合金时效工艺的研究

通过试验系统地研究了ＬＤ７铝合金的单级和两级时效工艺。结果表明，与传统的单级时效相比，两级时效在不降低室温强度，硬度的前提下，可显著提高合金的电导率及高温性能。     

6，7-二氢-5H-环戊烷并[b]吡啶

6,7-二氢-5H-环戊烷并[b]吡啶主要用于药物、杀菌剂和抗菌剂的研究,也被广泛应用于制备植物保护剂和合成树脂、防老剂以及塑料制品等。目前因其被作为第四代抗生素头孢匹罗的侧链而成为研究者竞相开发的热点。6,7-二氢-5H-环戊烷并[b]吡啶有实用价值的合成方法主要有N-羟基邻苯二甲酰胺法、丙烯醛法和己二酸二乙酯法。丙烯醛法中6,7-二氢-5H-环戊烷并[b]吡啶的收率为87.4%,具有较好的开发前景。     

Oxidation behavior of 2.25Cr-1Mo steel with prior tempering at different temperatures

The oxidation behavior of a normalized 2.25Cr-1Mo steel tempered previously for 10 hr at different temperatures between 873 and 1023 K has been studied up to a maximum duration of 1000 hr in air at 773–973 K. The oxidation resistance of the steel was found to decrease significantly with the temperature of tempering. Tempering of this steel is reported to cause microstructural changes involving precipitation of Cr as carbides and a decrease in the effective (free) Cr contents, that could influence the oxidation resistance of the Cr-containing alloys. Relative compositions across the thickness of the oxide scales, as analyzed by SEM/EDX and SIMS, suggest that a less Cr-rich (and less protective) and thicker scale on the steel formed because previous tempering caused extensive depletion of free Cr.