Accelerated Fermentation Process for the Manufacture of Fish Sauce Using Histidine

Addition of histidine accelerated hydrolysis of fish protein during fermentation in the manufacture of fish sauce and after 4 mo fermentation yielded a product typical of traditional fish sauce. The liquefaction rate of the histidine-treated sauce was faster than that of the control. The degree of hydrolysis was much greater in the histidine-added sauces than in the control. Most amino acids were higher in the histidine sauces compared to commercial patis sauce (as reference). Addition of histidine to the fish mixture during fermentation did not increase the histamine content of the sauces.     

ADDUCT FORMATION OF β-DIKETONATO LANTHANOIDS(III) WITH CARBOXYLIC ACIDS HAVING HYDROXYL AND METHOXYL GROUPS

Adduct formation of 2-thenoyltrifluoroacetonato(tta) lantha-num(III), europium(III), and ytterbium(I II) with α-pheny 1 1 actic, α-methoxy phenyl acetic, salicylic, and o-methoxy benzoic acids in chloroform has been studied by solvent extraction technique. It has been found that 1anthanoid(111) chelates form more stable adducts with these carboxylic acids in the sequence: Yb(tta)₃ < Eu(tta) ₃ < La(tta) ₃. The adduct formation constants as well as the separation factors obtained as the ratio of the constants between a pair of metals are the largest for α-phenyl lactic acid among these acids. The characteristics with α-phenyl 1actic acid would be caused by the action as bidentate unlike benzoic acid derivatives which work as monodentates owing to the internal complexa-tion through hydrogen bonding.     

α-HYDROXYCARBOXYLIC ACID AS ADDUCT FORMING LIGAND FOR EXTRACTION OF LANTHANIDE(III)

Lanthanide(lII) chelates with 1,1,1 -trif luoro-5,5-dimethyl-2,4-hexanedione form adducts with benzilic acid, an a-hydroxycar-boxylic acid, in chloroform. The order of. the adduct formation constants in magnitude is: La^m> Eu^m> Yb^m although it is known that the stability constant of lanthanide(III) complexes with α-hydroxycarboxylic acids in aqueous solutions increases with increasing atomic number.     

Limonoids in Pummelos [Citrus grandis (L.) Osbeck]

Juice and seeds from 16 cultivars of mature pummelo fruits were analyzed for limonoid content. Pummelo juice contained an average of 18 ppm limonin and 29 ppm total limonoid glucosides. Compared to other juices, ptmnnelo contained very high concentrations of limonin and very low concentrations of limonoid glucosides. Limonin, nomilin, obacunone and trace amounts of deacetyhromilin were found in pummelo seeds. The 17–β-D-glucopyranoside derivatives (glucosides) of nomilin, nomilinic acid and obacunone were also present. Total limonoid aglycone concentration in the seeds ranged from 773 ppm to 9,900 ppm and total limonoid glucosides ranged from 130 ppm to 1,912 ppm.     

Non-inductive start up of QUEST plasma by RF power

Both start-up and sustainment of plasma were successfully achieved by fully non-inductive current drive using microwave with a frequency of 8.2 GHz. Plasmas current of 15 kA was implemented for 1 s. Magnetic surface reconstruction exhibited a plasma shape with an aspect ratio of below 1.5. The plasma current was dependent significantly on the launchen microwave power and vertical magnetic field, whiile not affected by the mode of launched wave and the toroidal refractive index. Hard X-ray (HXR) emitted from energetic electrons accelerated by the microwave was observed, and the discharge with a plasma current over 4 kA followed the same trend as the number of photons of 10 to 12 keV. This suggests that the plasma current may be driven by energetic electrons. Based on the experimental conditions, alternative explanations of how the plasma current could be driven are discussed.     

北京养老服务机构入住理由及位置选择的初探——关于合理布局建设养老服务机构

通过对北京市养老服务机构的入住老人进行问卷调研,解析老人的入住理由。老人在机构选择意向中重视"离子女居住地近"的要素,并在实际选择入住时,呈现选择离子女居住地较近机构的趋势。根据该倾向,研究通过整理各功能区特征,为解决北京市养老服务机构入住率分布不均衡的现状,提出各功能区养老机构的规划建设见解。     

Oxygen Effect on Volatile Acids Formation During Fermentation in Manufacture of Fish Sauce

Volatile acids of aerobically and anaerobically fermented fish sauces were investigated using GC and GC-MS. There was no significant difference in pH values of the two types of sauces. Volatile acids found in the aerobically fermented sauce had concentrations significantly higher than the anaerobically fermented one. Sensory evaluation revealed that the aroma of the anaerobically fermented sauce was a little sweet, less acidic and less rancid than the aerobically made sauce which was sharp, and cheesy. Thus, fermentation under anaerobic condition altered the aroma quality of the sauce during manufacturing, yielding an acceptable product.     

Microstructural development with crystallization of hexagonal boron nitride

Abstracts are not published in this journal This revised version was published online in November 2006 with corrections to the Cover Date.     

Nomilin Acetyl-Lyase, a Bacterial Enzyme for Nomilin Debittering of Citrus Juices

Nomilin acetyl-lyase, an enzyme responsible for the conversion of bitter nomilin to nonbitter obacunone was purified from cell-free extracts of Corynebacterium fuscians by (NH₄)₂SO₄ precipitation, followed by HPLC gel filtration and ion exchange chromatography. The electrophoretically pure preparation represented a 1050-fold increase in specific activity with a recovery of 38%. The enzyme, (MW 90,000) required sulfhydryl groups for its catalysis, had a pH optimum of 8.5, a K_m of 38.1 PM, and a V_max of 4.83 μmoles/min. Obacunone A-ring lactone hydrolase, which catalyzes the conversion of obacunone to obacunoate, was also purified from the extract by HPLC gel filtration.     

Complex Permittivity Spectra of Various Insulating Polymers at Ultrawide‐Band Frequencies

Nowadays, trials to use even higher frequencies are pursued to realize high‐speed wireless communications. In order to respond to such a trend, dielectric properties of insulating polymers at high frequencies have to be clarified, although the importance of clarifying low‐frequency properties is still very high, especially for use as high‐voltage insulators. In this regard, complex permittivity spectra from 10 mHz to 4.0 THz were obtained for various insulating polymers. The spectra obtained in the very wide frequency range are important, because they can be a valuable database and they provide various pieces of important information on dielectric characteristics.