应用于片上网络的双通道路由器

提出了一种新颖的应用于片上网络的双通道路由器,该路由器使用分开的数据包通道和控制包通道,能够在相同的约束下达到更好的性能。通过对随机通信流和MPEG-4通信流的仿真,可知双通道路由器系统中两种传输包不会相互影响,且相比于传统的单通道路由器和虚通道路由器,使用双通道路由器可以达到更好的吞吐量和平均延时性能。每个路由器的电路规模仅为2.05万门,在SMIC 0.13 μm CMOS工艺下,综合面积仅需0.103 mm2。     

STORAGE STABILITY OF FERROUS IRON IN WHOLE WHEAT FLOUR NAAN PRODUCTION

Premix containing ferrous sulfate, ethylenediamine tetraacetic acid and folic acid (20.0:20.0:1.5 ppm) was used to fortify whole wheat flour stored at ambient temperature for 42 days. Naans (flat bread) were prepared from 0‐, 20‐, 40‐ and 60‐ppm ferrous iron‐fortified flour samples at weekly intervals and were analyzed for physicochemical constants and sensory evaluation. It was observed that flour containing 60‐ppm ferrous sulfate contained the highest iron residues. Total iron in flour samples showed no significant difference, while ferrous iron significantly decreased in fortified flour (0.53–3.08%) and in the naans (0.42–3.48%) because of its oxidation to ferric iron during storage. Phytic acid content decreased (0.886–0.810%) significantly during the same storage period. Iron levels affected some sensory characteristics significantly (P ≤ 0.05) including color, texture, flexibility, chewability and overall acceptability of the naans, but not taste and flavor. The sensory attributes of naans illustrated that naans containing 40‐ppm ferrous iron are more acceptable than those prepared with 60‐ppm ferrous iron.     

Effect of ion beam irradiation on metal particle doped polymer composites

Polymethyl methacrylate (PMMA) was prepared by solution polymerization method. Different concentrations (10, 20 and 40%) of Ni powder were dispersed in PMMA and the composite films were prepared by casting method. These films were irradiated with 120 MeV Ni^10 + ions at a fluence of 5 × 10¹² ions/cm². Electrical, structural and chemical properties of the composites were studied by means of an LCR meter, X-ray diffraction, FTIR spectroscopy and SEM/AFM, respectively. The results showed that the conductivity increases with metal concentration and also with ion beam irradiation. This reveals that ion beam irradiation promotes the metal/polymer bonding and converts polymeric structure into hydrogen depleted carbon network. It was observed from XRD analysis that percentage crystallinity and crystalline size decrease upon irradiation. This might be attributed to rupture of some polymeric bonds, which is also corroborated with FTIR spectroscopic analysis. Ion beam tempts graphitization of polymeric material by emission of hydrogen and/or other volatile gases. Surface morphology of the pristine and irradiated films was studied by atomic force microscopy (AFM)/scanning electron microscopy (SEM). Result showed that the surface roughness increases after ion beam irradiation.     

EFFECT OF MINERAL FORTIFICATION ON RHEOLOGICAL PROPERTIES OF WHOLE WHEAT FLOUR

This study was aimed to evaluate the rheological changes that take place in the dough as a result of addition of elemental iron, ferric sodium ethylenediaminetetraacetate, zinc sulphate and zinc oxide in various combinations to whole wheat flour (WWF), packaged in polypropylene woven bags and tin boxes and stored for a period of 60 days under ambient and controlled conditions of temperature and relative humidity. Water absorption (WA) capacity, dough development time (DDT) and dough stability time (DS) of the fortified WWF were measured by farinographic method, and peak viscosity was assessed by viscographic analyses. WA capacity and DDT of flours increased during storage. Fortification significantly (P  <  0.05) affected WA, DDT, DS and viscographic characteristics of the flours. Packaging materials (P  <  0.05) influenced WA, DDT and DS, while storage condition had only affected viscographic properties of the flours.

PRACTICAL APPLICATIONS

The success of any fortification program depends on the stability of micronutrients and food to which they are added. Exposure of the fortificants to any of the physical and chemical factors including heat, moisture, air, or light and acid or alkaline environments during food processing, packaging, distribution or storage affects their stability. The rheological properties of dough made from fortified flours determine the quality of the fortified end product. Changes in rheological properties as a result of the incorporation of fortificants in the flour, its storage under variable conditions and length of time might have an effect on quality, cost and nutrition of the product.     

GLUTEN QUALITY PREDICTION AND CORRELATION STUDIES IN SPRING WHEATS

ABSTRACT

Gluten, “cohesive, viscoelastic, proteinaceous material prepared as a by‐product of the starch isolation from wheat flour” and the storage and dough‐forming protein of wheat flour, is the key to the unique ability of wheat to suit the production of leavened products. Wet gluten was only affected by wheat varieties, while dry gluten was affected by wheat varieties, crop years and their interaction. The wet and dry gluten ranged 8.0–43.13% and 2.58–14.55%, respectively, and were positively correlated with Zeleny value, sodium dodecyl sulfate sedimentation value and falling number. The gluten content was higher in Pavon, SA 42 and Faisalabad 85, while Zeleny value was higher in GA 02 and C 518, resulting in better gluten quality. Zeleny value was negatively correlated with crude protein content (r = –0.1857*). The lowest amount of wet and dry gluten was detected in Triticale and durum wheats as compared to common wheats. Zeleny value and sedimentation value may be used as indicators of gluten content and quality while working on wheats. The information thus collected will be valuable for cereal chemists and wheat breeders for improvements in their future breeding programs.

PRACTICAL APPLICATIONS

This research work will be a breakthrough and helpful for wheat breeders, growers, millers and bakers for their intended uses as every consumer demand specific wheat quality characteristics for their end products.

     

Transmission electron microscopy of mercury metal

Transmission electron microcopy (TEM) analysis of liquid metals, especially mercury (Hg), is difficult to carry out because their specimen preparation poses a daunting task due to the unique surface properties of these metals. This paper reports a cryoTEM study on Hg using a novel specimen preparation technique. Hg metal is mixed with water using sonication and quenched in liquid ethane cryogen. This technique permits research into the morphological, phase and structural properties of Hg at nanoscale dimensions.