Multiphoton imaging with a direct‐diode pumped femtosecond Ti:sapphire laser

A direct‐diode pumped Ti:sapphire femtosecond oscillator is used to perform multiphoton imaging for the first time.     

An agile manufacturing workcell design

This paper introduces a design for agile manufacturing worked Is intended for light mechanical assembly of products made from similar components (i.e., parts families). We define agile manufacturing as the ability to accomplish rapid changeover from the assembly of one product to the assembly of a different product. Rapid hardware changeover is made possible through the use of robots, flexible part feeders, modular grippers, and modular assembly hardware. The division of assembly, feeding, and unloading tasks between multiple robots is examined with prioritization based upon assembly time. Rapid software changeover will be facilitated by the use of a real-time, object-oriented software environment utilizing graphical simulations for off-line software development. An innovative dual VMEbus controller architecture permits an open software environment while accommodating the closed nature of most commercial robot controllers. These agile features permit new products to be introduced with minimal downtime and system reconfiguration.     

TEXTURAL QUALITIES AND MOLECULAR STRUCTURE OF STARCH PRODUCTS

This review deals with the physical properties of starch important in foods and with some of the factors which influence those properties. The major topics discussed are the molecular structure of the starch grain, the interaction of starch with water and with other compounds, the rheology of starch and starch products, and textural problems of starch in some representative foods.     

PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: PROTEIN CRYSTALLIZATION

Abstract Processed muscle of the Sacramento blackfish ( Orthodon microlepidotus ) was examined for changes in crystallinity by X-ray diffraction and relative water vapor uptake, the specimens having been prepared by the freeze-substitution procedure. Although only a slight increase in crystallinity occurred on processing, both methods agreed in showing a small increase in crystallinity on freezing, a somewhat greater increase on cooking, and a still greater increase on dehydrating. Further increases in crystallinity occurred during storage of frozen and dehydrated muscles.