Elastic Moduli and Refractive Indices of Aluminosilicate Glasses Containing Y2O3, La2O3, and TiO2

Glasses in the system Al₂O₃-Y₂O₃-SiO₂, containing TiO₂ and La₂O₃, were investigated. Glasses of high refractive index and elastic modulus were developed. The observed Young's and shear moduli of these glasses show good agreement with theoretical values. Agreement was also found between the observed and calculated values of refractive index when the Appen's empirical coefficients were used.     

SUPERIOR OXIDATIVE STABILITY OF DOCOSAHEXAENOIC ACID-ENRICHED OILS IN THE FORM OF PHOSPHOLIPIDS

Oxidative stabilities of docosahexaenoic acid (DHA, 22:6 n-3)-enriched oils (7.0 – 7.1 mol% of total fatty acids), in the form of phospholipids (PL), triacylglycerols (TG) and ethyl esters (EE), were comparatively investigated with those of control oil (palm oil supplemented with 20% soybean oil; containing no DHA). Autoxidation of sample oil (50 mg) was performed in a 10 mL glass vial at 25C for 42 days in the dark. During the oxidation, headspace oxygen absorption was significantly lower in oil in the form of PL than TG and EE, and was almost equivalent to that of control oil. At day 42 of oxidation, peroxide value and carbonyl value of PL were lower than those of TG and EE. The change of constituent fatty acids during the oxidation was larger in TG and EE than PL. The results indicated that DHA-enriched oils in the form of PL are more stable to autoxidation than those in the form of TG and EE.     

Fluorometric Peroxygenase Assay for Lipid Hydroperoxides in Meats and Fish

A fluorometric assay for lipid hydroperoxide in meats and fish was developed using pea peroxygenase, a hydroperoxide-dependent hy-droxylase. The freeze-dried microsome fraction of germinating pea seed was used as a peroxygenase source. Linear relationships between the hydroperoxide added (25 to 150 nmol) and fluorescence were observed with methyl linoleate hydroperoxide, linoleic acid hydroperoxide, triglyceride hydroperoxide, and phosphatidylcholine hydroperoxide. α-Tocopherol at levels equivalent to those in meats and fish did not affect the peroxygenase reaction. The assay was specific for hydroperoxides. The method enables determination of total lipid hy droperoxides in sample homogenates without extracting total lipids from retail meats and fish.     

Integral-equation approach to parameter identification without consideration of initial conditions

The widely used integral-equation approach for identification of continuous systems is investigated. Attention is focused on the initial condition problem which has been puzzling many researchers. A new calculation procedure for the multiple integrations of the system signal derivatives is proposed and a new integral-equation approach is proposed for which the initial conditions need not be identified as unknown parameters. Therefore, the burden of the identification algorithms can be greatly reduced compared to conventional methods. Discussions on the unification of the integral-equation approach with the other methods are also provided.     

RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS

The binding quality of the heat set gel increased when F-actin was present in an appropriate ratio to myosin A. It increased further when tropomyosin was added to the myosin A/F-actin model system. The water holding capacity was increased by tropomyosin only. Thus, the contribution of not only myosin A but also of native tropomyosin and actin should be controlled in sausage manufacture. The presence of 0.6 M NaCl or KCl in the sol was necessary to produce high binding quality and high water holding capacity of heated myosin B gels. NaCl is preferred because of the taste effect on the meat product. Heating temperature (65, 80, or 90°CC) affected the physical properties of heated myosin B gels. The water holding capacity and the maximum relaxation time decreased with increasing temperature. In the manufacture of meat products, the heating temperature should be selected in accordance with the desired properties in the finished product.     

RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: III: Contribution of Myosin A and Actin to Rheological Properties of Heated Minced-Meat Gel

Myosin A and myosin B gels formed by heating exhibited similar binding abilities as measured by the breaking energy, but different physical properties. At equivalent concentrations, myosin A gels exhibited smaller values for the Young's modulus of elasticity and larger values for strain at the breaking point. It was inferred from the results of a simple model experiment that in sausage manufacture the physical properties of the heat set minced meat gel are of the myosin B type when no pyrophosphate is present, and similar to the myosin A type when pyrophosphate is added. In the latter case, the contribution of actin may be significant. The binding quality of the heat set myosin B gel increased with myosin concentration. Hence, the binding quality of sausage should be influenced by the myosin B content of meat.     

DYNAMIC AND STEADY SHEAR RATE ASPECTS OF MINCED MEAT 'SETTING'

Dynamic and time-dependent steady shear rate properties of minced chicken meat were studied immediately after preparation and following a 24 hr low temperature incubation. Incubation at 3d? C resulted in a significant increase in the storage moduli and a relatively constant decrease in the loss tangent over the range of strain amplitude (0.010-0.126; at an angular frequency of 0.299 s ^-1. The stress relaxation behaviour was retarded and the equilibrium shear stress value was 30% higher when compared with the untreated samples. Time-dependent studies of hysteresis loop areas revealed a significant increase in structure breakdown after incubation. The effects observed after low temperature incubation were ascribed to an intermolecular interaction between myosin A and F-action.     

DISCUSSION OF THE BINDING QUALITY OF MINCED MEATS BASED ON THEIR RHEOLOGICAL PROPERTIES BEFORE AND AFTER HEATING

Abstract Raw fish meat and three muscle groupings of cockerel meat were analyzed for total nitrogen, myofibrillar and sarcoplasmic proteins, non-protein and residual nitrogen, fat, pH, moisture and hydration capacity. Stress relaxation measurements were made on both raw and heat coagulated samples. Tensile strength measurements were made on heat coagulated samples. Using breaking energy as an index of binding, myofibrillar protein content and hydration were tentatively related to binding quality. Equilibrium modulus values offered an indication of the presence of crosslinking after heating. The rheological behavior of fish meat could be explained by a seven element model and that of cockerel meat by a five element model before heating. An analysis is presented of the mathematical treatment of rheological measurements and their relationship to binding quality and chemical composition of the tested samples.     

Development of a Hybrid Simulator for Power System Analysis for a High Penetration of Distributed Generations

Chubu Electric Power Co., Ltd.’s hybrid power system simulator consists of analog models and hybrid models. The power system facilities are downsized as an analog model, while the synchronous generators and the loads are modeled as an actual current source model through the amplifier and the digital model. In recent years, there is a growing interest in analyzing power system dynamic phenomena caused by a high penetration of distributed generations. Therefore, the multifunctional generator model that can simulate distributed generation has been developed.