Dielectric and Piezoelectric Properties of Pb(Co1/3Nb2/3)O3-PbTiO3-PbZrO3 Solid Solution Ceramics

Ceramic and piezoelectric properties of the Pb(Co_1/3Nb_2/3)O₃-PbTiO₃-PbZrO₃ system were investigated. The system contains rhombohedral, tetragonal, and pseudocubic phases at room temperature. The triple point is at 0.07Pb(Co_1/3Nb_2/3)O₃-0.43PbTiO₃-0.50PbZrO₃. High dielectric constants (750 to 1500) and radial coupling coefficients (40 to 45%) and low average temperature coefficients of resonant frequency (of the order of 10^-6°C) were obtained for compositions near the morphotropic phase boundary.     

EFFECTS OF VARIOUS INGREDIENTS ON THE TEXTURE OF MILK JELLY

Effects of various ingredients on the texture of milk jellies prepared from gellan gum, milk powder, sweetener were examined using a sensory test and physical measuring apparatus. The data were analyzed by use of the modification ofScheffé's mixture experiment method in rectangular experimental area in the Scheffé's triangle. "Hardness" and "smoothness" of milk jellies estimated by a subjective method were influenced by the content of gellan gum. The evaluations of "milk flavor" and "sweetness" estimated by a subjective method were varied with the content of sweetener and evaluated as higher for softer milk jellies. The correlation coefficients between "hardness" estimated by a subjective method and "smoothness", "milk flavor", and "sweetness" estimated by a subjective method were negative.     

Formation process of β-FeSi2 from amorphous Fe-Si synthesized by ion implantation: Fe concentration dependence

Formation processes of β-FeSi₂ from amorphous Fe-Si layers have been investigated using transmission electron microscopy (TEM). Si(111) substrates were irradiated with 120 keV Fe ions at −150°C to fluences of 1.0 × 10¹⁷ and 4.0 × 10¹⁷ cm^–2. An amorphous Fe-Si layer embedded in an amorphous Si was formed in the low-fluence sample, whereas an amorphous Fe-Si surface layer on an amorphous Si was obtained in the high-fluence one. The amorphous Fe-Si layers were crystallized to β-FeSi₂ after thermal annealing at 800°C for 2 h. Cross-sectional and plan-view TEM observations revealed that, prior to the formation of β-FeSi₂, the amorphous Fe-Si layers crystallized to α-FeSi₂ in the low-fluence sample and to ɛ-FeSi in the high-fluence one. The absence of metastable γ-FeSi₂ which is considered as a precursor of epitaxially grown β-FeSi₂ on Si was attributed to the instability of γ-phase in an amorphous matrix.     

Acid Urease: Reduction of Ethyl Carbamate Formation in Sherry under Simulated Baking Conditions

Acid urease derived from Lactobacillus fermentum was applied to reduce ethyl cthe target level (90 μg/L). However, complete prearbamate (EC) formation in California sherry production. Commercial sherry and sherry base were treated with urease under different conditions. Amounts of urea were determined and EC amounts were monitored by gas chromatography. Urea removal by acid urease reduced EC formation during the baking process and effectively maintained EC concentrations below vention of EC was not achieved because of precursors other than urea.     

病人搬移设备的机电一体化设计和应用

针对在医院里多数采用人工方法搬移受伤、瘫痪或手术前后病人的状况,提出一种新型的病人搬移设备,介绍了病人搬移设备的机电一体化设计和应用。应用这种设备,护士能独自把病人从病床搬移到担架车上或从担架车搬移到病床上而不改变病人的姿态,减轻了护士的劳动强度, 增加了病人的安全感和舒适度。介绍该设备的开发理念、机械设计和控制系统。基于开发理念,采用了模块化机械结构和嵌入式控制系统的机电一体化设计思想。整体机构由四个模块组成,每个模块又包括上、下两部分皮带驱动单元,共有八个电机驱动。所有控制系统全部安装在设备内部,使得搬移设备和担架车相互独立。提出整体设计和机构组成的方法,并对关键部件进行了计算。设计开发了一种用于该设备的嵌入式新型伺服系统,提出其控制原理和控制算法。同步控制试验和在医院的临床应用试验表明该系统是安全有效的。     

Thermostable Proteinase in Salted Anchovy Muscle

Salted anchovy fillets produced in Japan were severely degraded above 35°C and were solubilized completely in a few hours at 55°C. In contrast, raw anchovy fillets were not solubilized, but the solubility of fillets gradually increased during the salting process. In contrast, salted and raw anchovy fillets from southern Europe were relatively stable. Proteolytic activity that digested myosin heavy chain in vitro was found in muscle extracts from both types of salted fillets. Enzymes with activity were high-temperature-active serine proteinases with substrate specificities similar to trypsin. Optimal pH was 7.4 (Japan) and >8.5 (Europe). Neither enzyme showed collagen-degrading activity.     

RAPID MESOCARP CELL ELONGATION ENHANCES GUMMING SYNDROME IN JAPANESE APRICOT (PRUNUS MUME SIEB. ET ZUCC.) FRUIT

ABSTRACT

Japanese apricot (Prunus mume Sieb. et Zucc.) ‘Benisashi’ fruit tends to show the physiological disorder of a gumming syndrome, while the fruit known as ‘Nanko’ rarely show this. The accumulated gum becomes a solid gel during the processing period and the commercial value of the mume pickle is consequently decreased. In the present experiment, gum accumulation in the mesocarp tissue and the cell size of the tissue during fruit growth were observed in the two cultivars. In mid‐May, the initiation of the gum duct was observed in vascular bundles in the mesocarp tissue of the two cultivars and plant gum was then observed to accumulate in the duct. No difference in these phenomena was observed between the cultivars until late May. Thereafter, ‘Benisashi’ developed a gum lump visible to the naked eye during Stage III, while the gum lump of ‘Nanko’ did not develop to the visible size as shown in ‘Benisashi’; the lumps could not be confirmed with the naked eye until the mature stage. ‘Benisashi’ showed more rapid fruit growth compared with ‘Nanko’ during Stage III due to explosive mesocarp cell elongation close to the endocarp. Moreover, the rate of gumming fruit of ‘Benisashi’ was higher in bigger fruits than smaller ones. These results indicate that the peculiar cell growth of ‘Benisashi’ fruit may accelerate gum lump formation.

PRACTICAL APPLICATIONS

Gumming syndrome affects the quality of mume pickle. In this experiment, we investigated the mechanisms of gum accumulation in fruit flesh. ‘Benisashi’, which frequently shows the gumming syndrome, presented rapid inner mesocarp cell growth on fruits developing Stage III. This peculiar cell growth may accelerate gum lump formation. Therefore, we have to prevent the cultivational misconduct that induces rapid fruit growth in this period to suppress the gumming syndrome and to increase the commercial value of mume pickle. Moreover, this knowledge is also important in order to breed the new cultivars which do not contain the gumming syndrome.

     

Amino Acid Composition of Protein Fractions Extracted from Phaseolus Beans and the Field Bean (Vicia faba L.)

Protein fractions were extracted sequentially with 2% sodium chloride, 30% isopropyl alcohol, 4% lactic acid and 0.5% potassium hydroxide from three varieties of adzuki beans, kafae and red kafae bean, three varieties of lima beans and red lima bean, two varieties of kidney beans and field bean that were grown in the tropics and sub-tropics. The sodium chloride extract had the highest range of protein concentration (51.2 to 81.4%). The sodium chloride extract was separated into two fractions based on solubility in water. The amino acid compositions of the flour from the seed and of the two fractions from the sodium chloride extract were determined. High contents of lysine, aspartic acid, glutamic acid and leucine were obtained, whereas the sulphur-containing amino acids contents were low.     

Thermoirreversible Characteristics of Curdlan Gels in a Model Reduced Fat Pork Sausage

Dynamic viscoelasticity and thermal characteristics of a model reduced fat pork sausage containing curdlan were investigated. Curdlan formed thermoirreversible gels during preparation of sausage at end point temperatures that were within the range in which such gels usually transform from thermoreversible to thermoirreversible. Dynamic viscoelasticity of curdlan gels and thermal characteristics of curdlan aqueous suspensions were analyzed to help explain the physicochemical behavior of curdlan gels in sausage. Once formed curdlan gels exhibited stronger thermoirreversibility with increasing concentrations. The thermoirreversibility could be attributed to the curdlan concentration being higher than the maximum theoretical curdlan to water ratio.     

Single-crystal growth of a new sodium molybdenum bronze Na0.86Mo5O14

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