Grain Boundaries in Fine-Grained Magnesium-Doped Aluminas

The distribution and some characteristics of grain boundaries have been determined in three samples of fine-grained Mg-doped alumina which had undergone different thermo-mechanical treatments: as-pressed at 1500°C, stress-free annealed, and deformed at the same temperature. The analyses of some particular features point out the role of the grain-boundary type "special' or "general' on the creep deformation mechanisms.     

Identification and Preliminary Characterization of p31, a New PSTAIRE-related Protein in Fission Yeast

One of the defining characteristics of the catalytic subunit of the cyclin-dependent protein kinases (cdks) is the so-called PSTAIRE motif. Western blots of fission yeast cytosolic extracts using a monoclonal antibody against the PSTAIRE peptide revealed two bands at 34 kDa (p34^cdc2) and 31 kDa (p31). Polyclonal antibodies to the C-terminus of p34^cdc2 or to the full-length protein recognized the 34 kDa band but not p31. Overexpression of the cdc2⁺ gene resulted in the increase of the 34 kDa band but not p31. Like p34 the level of p31 revealed no obvious cell cycle regulation but the protein was present in spores where p34^cdc2 was barely detectable. p31 expression was unaffected by removal of either phosphate or ammonium from the growth medium, although the level of p34^cdc2 was reduced in the absence of phosphate. p31 was not associated with cyclin B, nor was it adsorbed to p13^suc1 Sepharose beads, two characteristics of p34^cdc2. p31 did, however, interact with p15, the starfish homologue of p13^suc1. p31 was present in cells in which cdc2⁺ was replaced by its budding yeast homologue CDC28. When fission yeast cytosolic extracts were subjected to gel filtration chromatography, p31 eluted in two peaks, one at approximately 100 kDa, the other at approximately 30 kDa. We conclude that p31 is a novel fission yeast PSTAIRE protein and therefore, potentially, a new cdk. © 1997 John Wiley & Sons, Ltd.     

Whey Changes during Processing Determined by Near Infrared Spectroscopy

We assessed the potential application of near infrared (NIR) spectrophotometry using a remote optic fiber probe for the development of calibrations. We evaluated the heat denaturation of whey proteins, the chemical composition of a whey protein concentrate (WPC) during production, and the degree of hydrolysis (DH) of whey proteins during trypsin hydrolysis. Partial least square (PLS) calibrations were developed for these applications and were related to a variety of products and processing conditions, so as to increase their reliability. NIR has potential applications in real time analysis for whey processing lines.     

HEAP BIOOXIDATION OF REFRACTORY GOLD ORES: CURRENT STATE OF THE ART

Heap leaching of low-grade refractory sulfidic gold ores has generated much interest during the last decade. Attention has focused primarily on improving gold extraction, with less concern about understanding how the multiple phenomena that are involved determine the overall sulfide oxidation rate. Varying the conventional operating parameters (flow rate, particle size, height) has had little impact on sulfide oxidation beyond the average of 10–15%/month. Variable aeration flow, adequate supply of carbon dioxide, finetuning of temperatures, well-defined particle kinetics, and a careful balance between coarse and fine ore particles may hold the key to successful commercial practice.     

SENSORY TEXTURE PROFILE, GRAIN PHYSICO-CHEMICAL CHARACTERISTICS AND INSTRUMENTAL MEASUREMENTS OF COOKED RICE

Three samples of raw-milled rice, and 4 differently parboiled rices were used to study and to relate sensory perception to instrumental measurements. Variance analysis showed that some physico-chemical characteristics indicated great differences among rice samples: thickness of cooked grain, length/width ratio, water uptake, elastic recovery, white core rate and amylose and protein contents. The most discerning sensory attributes were: elasticity, stickiness, pastiness, mealiness, length of grain, firmness, crunchiness, time in mouth, brittle texture and juiciness. The correlation circle of the principal component analysis (PCA) showed high correlation between some sensory characteristics and instrumental measurements. Melting texture, surface moistness, juiciness, were positively correlated with water uptake (r = 0.70, 0.61, 0.71). Granular texture, crunchiness, brittleness and mealiness were significantly affected by white core presence (r = 0.81, 0.74, 0.86, 0.83). Elasticity was dependent upon elastic recovery and firmness measured by the Viscoelastograph, but not linearly. Length of cooked grain was correlated with the length/width ratio of raw grain (r = 0.83). Pastiness, compactness, stickiness were slightly influenced by the thickness of raw grain (r = 0.81, 0.67, 0.72). To a weaker extent, the sensory firmness was associated with the firmness measured by extrusion force using an Ottawa cell (r = 0.58). PCA showed greatdifferences in texture between rices. Two of the parboiled rices were very elastic, another was firm, granular, crunchy and mealy. The remaining two, cooked longer, were moister and more melting. Among the 3 samples of raw-milled rices, differences in grain length feeling and melting-granular-brittle characteristics. were distinguished.     

SHORT COMMUNICATION: EVOLUTION OF BACTERIAL COMMUNITY IN A PYRITIC REFRACTORY GOLD ORE COLUMN LEACHING ENVIRONMENT

This short communication highlights important biological features of a pyritic refractory gold ore heap-leaching environment. Acidithiobacillus ferrooxidans and Leptospirillum ferrooxidans were to be two of only three bacterial species detected on the ore surfaces at ambient temperature. Sulfobacillus was not originally introduced in the inoculum, but was later detected in the column. Only organisms of the Leptospirillum genus were present in the ferric sulfate leaching solution. Ignoring that the ore hosted approximately 500 times more microorganisms than the solution can greatly underestimate the oxidizing potential. One or more of these microorganisms oxidized ferrous ions, leading to a rise in the solution potential. They also oxidized elemental sulfur, resulting in a higher sulfate yield than measured in sterile medium.     

EXAFS Characterization of the Gel Leading to a Hydrothermal Deposition of PZT Films

Pb(Zr_0.52,Ti_0.48)O₃ (PZT) polycrystalline films were produced by a hydrothermal synthesis on titanium substrates. It uses a single-step process, user-friendly precursors and a sand bath with a temperature lower than 200°C. In order to have a better understanding of the growth phenomena, a study of the precursor gel using X-ray absorption spectroscopy has been made.     

Optimal Controlled Atmosphere Conditions for Storage of Broccoli Florets

Minimally processing broccoli heads into florets increased the rate of respiration throughout storage at 4°C in air, in response to wounding stress. Ethylene production was also stimulated after 10 days. At-mospheres for optimal preservation of the florets were evaluated using continuous streams of the following defined atmospheres (%CO₂/%O₂): O/20 (air control), 6/1, 6/2, 6/3, and 3/2, 6/2, 9/2. The atmosphere consisting of 6% CO₂+ 2% O₂ resulted in extended storage of broc-coli florets from 5 wk in air to 7 wk. This was demonstrated by delayed yellowing, prolonged chlorophyll retention, reduced development of mold and offensive odors (by sensory observation), and better water retention. These beneficial effects were especially noticeable when the florets were returned from CA at 4°C to air at 20°C.     

Pilot scale preparation of wheat gluten protein fractions I-Influence of process parameters on their protein composition

Commercial wheat gluten was fractionated on a pilot plant scale to produce gliadin-and glutenin-rich fractions. Acetic acid solutions (0.01–0.05 M) were blended with dry gluten (16, 10 or 7 volumes unit^-1 of dry gluten ratio) and the slurry was separated by continuous centrifugation to yield a gliadin-rich supernatant, which was then concentrated by ultrafiltration and spray-dried. the pellet obtained was optionally rinsed by water or acetic acid and separated in a second stage. the second supernatant was treated as the first one, and the final residue, insoluble and glutenin-rich, was then dispersed in ammonia and spray-dried. the protein distributions in supernatants and residues depended on pH and ranged from 20/80 to 40/60 for the first stage, and from 40/60 to 80/20 for the sum of the two stages. the compositions of the fractions were measured by solubility tests and size exclusion high performance liquid chromatography (SE-HPLC) profiles. A [-1, +1] selectivity scale was created: each fraction was compared to pure gliadins (-1), gluten (0) and pure glutenins (+1). the best combination between yields of soluble and insoluble fractions (40/60 distribution) and selectivities for gliadins and glutenins (-0.32 and +0.26 respectively) was obtained at ratio 16 and a 0.01 M molarity. Though the selectivities were limited because gliadins and medium-size glutenin polymers have similar solubilities in acid solutions, this process permits preparation of fractions which differ widely from gluten in contents of high molecular weight glutenin polymers.