UTILIZATION of PROTEINS FROM FISHBALL PROCESSING WASHWATER IN FISH CRACKERS ('KEROPOK')

Proteins recovered from the washwater of fishball processing were used in fish crackers. Up to 10% of washwater proteins was acceptable to taste panelists. Although appearance, color and crispiness were not affected, flavor scores declined significantly when 20% and above washwater proteins were used. This was also reflected in the scores for overall acceptability. Fish crackers with 10% washwater proteins contain more protein and less fat.     

Effect of Rare-Earth Ions on Electrical Conductivity of BaTiO3 Ceramics

Lattice constants, grain size, electrical conductivity, and luminescence were measured for sintered BaTiO₃ ceramics doped with 0 to 1.2 at.% rare-earth ions. BaTiO₃ doped with low levels of rare-earth ions contains grains 10 μm in size and has lattice constants nearly equal to those of undoped ceramics. In this case, rare-earth ions occupy Ba²⁺ sites and yield donors. When grain growth is inhibited by high doping levels or by insufficient sintering, the lattice constants change, the rare-earth ions occupy both Ba²⁺ and Ti⁴⁺ sites, and, consequently, BaTiO₃ becomes insulative because of charge compensation.     

Combining FIB milling and conventional Argon ion milling techniques to prepare high‐quality site‐specific TEM samples for quantitative EELS analysis of oxygen in molten iron

This paper reports a procedure to combine the focused ion beam micro‐sampling method with conventional Ar‐milling to prepare high‐quality site‐specific transmission electron microscopy cross‐section samples. The advantage is to enable chemical and structural evaluations of oxygen dissolved in a molten iron sample to be made after quenching and recovery from high‐pressure experiments in a laser‐heated diamond anvil cell. The evaluations were performed by using electron energy‐loss spectroscopy and high‐resolution transmission electron microscopy. The high signal to noise ratios of electron energy‐loss spectroscopy core‐loss spectra from the transmission electron microscopy thin foil, re‐thinned down to 40 nm in thickness by conventional Argon ion milling, provided us with oxygen quantitative analyses of the quenched molten iron phase. In addition, we could obtain lattice‐fringe images using high‐resolution transmission electron microscopy. The electron energy‐loss spectroscopy analysis of oxygen in Fe_0.94O has been carried out with a relative accuracy of 2%, using an analytical procedure proposed for foils thinner than 80 nm. Oxygen K‐edge energy‐loss near‐edge structure also allows us to identify the specific phase that results from quenching and its electronic structure by the technique of fingerprinting of the spectrum with reference spectra in the Fe‐O system.     

Composition of Fermented Grape Juice Continuously Produced by Immobilized Lactobacillus casei

Continuous fermentation of grape juice was carried out in a packed bed column system using Lactobacillus casei adsorbed onto ceramic beads. Chemical components in the reaction vessel of this system were compared with those of a free-cell fermentation. No major differences were noted in the principal components. Diacetyl and methionine levels decreased, however, whereas aspartic acid and cysteine increased. Silica levels increased immediately after initiation of the immobilized cell culture due to elution from the ceramic carrier beads. In two of the five trials the reactor was contaminated with Bacillus megaterium.     

EFFECT OF SOME CHEMICAL COMPOUNDS ON THE BUFFERING CAPACITY OF HORSEHAIR CRAB (Erimacrus isenbeckii) MUSCLE DURING INTERMOLT STAGES

SUMMARY– Calcium, phosphoric acid, hexosamine and amino acids were determined in horsehair crab muscle during the intermolt stages, to study possible variations in the buffering capacity. The calcium contents varied from 1.1–2.2 mg/g throughout the intermolt cycle; phosphoric acid and hexosamine level varied in a similar way to the calcium content and the amino acid level was almost constant. The buffering capacity of horsehair crab muscle was also shown to vary throughout the intermolt stages. It was strong in papercrab muscle and weak in hardcrab muscle. The organic and inorganic reserves affected the buffering capacity, so that removal by washing with water resulted in a weakening of the buffering capacity.     

Implication of Muscle Alkaline Proteinase in the Textural Degradation of Fish Meat Gel

Unlike the actomyosin paste, white croaker meat paste showed poor elastic gel when heated around 60°C. The hydrolysis of muscle protein by muscle proteinase was observed in the poor gel. There are at least four kinds of proteinases in white croaker muscle: cathepsin D, neutral proteinase, calpain and alkaline proteinase. Among them only alkaline proteinase could act at pH of meat paste and around 60°C. Above facts confirmed the previous work that the heat-stable alkaline proteinase is probably implicated in the textural degradation of fish meat gel around 60°C.     

Output regulator problem of a nuclear reactor system

A control problem of distributed reactor systems is investigated. After kinetic equations are expanded into Kaplan modes, the output regulator with structural stability is applied to the spatial mode system. In particular, the fundamental mode is regarded as an exogeneous input signal to the spatial control system due to a variation of control rods from the power control system. The output to be regulated is the neutron flux deviation from the equilibrium value at some specified points where the fuels in burn-up are located. Some numerical simulation results are presented to show the effectiveness of the proposed method.