An Evaluation of the International Maritime Organization's Gaseous Agents Test Protocol

The International Maritime Organization (IMO) Maritime Safety Committee's (MSC) subcommittee on fire protection (FP) has developed a test protocol for evaluating the extinguishing effectiveness and critical design parameters of fixed gaseous halon alternative fire extinguishing systems. This paper is an evaluation of the developed protocol based upon its effectiveness in verifying agent distribution throughout the protected space and the effectiveness of the agent against typical maritime fire scenarios. The testing described herein was conducted by the U.S. Coast Guard as part of their evaluation of the developed protocol. Four halocarbon agents (NAF-SIII, CEA-410, CEA-308 and FM-200), one inert agent (Inergen), one gas/powder mix (Envirogel), and Halon 1301 for baseline comparisons were evaluated with the protocol. The IMO Protocol was found to represent a reasonable basis for evaluating the effectiveness of fixed gaseous fire extinguishing systems. However, the results from testing with the protocol are subject to interpretation due to the lack of a definition of the end of the discharge time. The four fire scenarios that make up the protocol can better meet their respective objectives by modifying the scenarios to reduce the impact on extinguishment of variables other than the uniform addition of agent throughout the space (e.g., oxygen depletion, localized high agent concentrations, and localized high flow velocities).     

Dinkel und Z:oliakie

Zusammenfassung Über Dinkel (Triticum spelta L.) liegen bezüglich sciner Wirkung auf Zöliakiekranke keine Untersuchungen vor. Da eine klinische Testung aus ethischen Gründen nicht in Betracht kommt, wurden Dinkel und Weichweizen (Triticum aestivum L.) in den für die Zöliakieauslösung relevanten N-terminalen Sequenzen der -Gliadine verglichen. Dazu wurden die Gliadinfraktionen der Dinkelsorten Roquin und Schwabenkorn sowie der Weichweizensorte Rektor durch RP-HPLC präparativ getrennt und dominierende -Gliadine N-terminal sequenziert. Innerhalb der ersten 25 Positionen war kein signifikanter Unterschied zwischen den Dinkel- und Weichweizensorten zu erkennen. Zur Erfassung der vom N-Terminus weiter entfernt liegenden Sequenzabschnitte wurden die Gliadinfraktionen der Dinkelsorten mit Pepsin und Trypsin hydrolysiert. Die Partialhydrolysate wurden nacheinander durch Gelpermeationschromatographie und RP-HPLC aufgetrennt. Die aus dem N-terminalen Bereich von -Gliadinen stammenden Peptide wurden mit Hilfe von Referenzpeptiden identifiziert, die in einer früheren Arbeit [diese Zeitschrift 194 229 (1992)] aus einem Gliadinhydrolysat von Weichweizen isoliert wurden. Übereinstimmende Retentionszeiten bei der HPLC und Aminosäurezusammensetzungen der entsprechenden Peptide weisen darauf hin, daß auch in einem längeren N-terminalen Abschnitt (Positionen 3–56) der -Gliadine von Dinkel und Weichweizen identische Sequenzen vorliegen. Es muß daher davon ausgegangen werden, daß auch Dinkel Zöliakie auslöst und von Zöliakiekranken gemieden werden muß.

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Spelt wheat and coeliac disease

Spelt wheat (Triticum spelta L.) has not been investigated for the toxicity on coeliac disease patients until now. Because clinical studies are out of considerations for ethical reasons, spelt wheat and coeliac-active bread wheat (Triticum aestivum L.) were compared by the analysis of N-terminal sequences of -gliadins, which have been proposed to be responsible for the toxic effect. The gliadin fractions of the spelt wheats Roquin and Schwabenkorn and of the bread wheat Rektor were preparatively separated by RP-HPLC and major -gliadin components were then compared by N-terminal sequence analysis. The results did not reveal any significant difference between spelt and bread wheats within the first 25 positions. For the determination of sequences further from the N-terminus, the gliadin fractions of the spelt wheats were hydrolyzed with pepsin and trypsin. The resulting peptides were successively separated by gel permeation chromatography and RP-HPLC. Those peptides derived from the N-terminal part of -gliadins were identified by reference peptides isolated previously from bread wheat [this journal 194: 229 (1992)]. Retention times upon RP-HPLC and amino acid compositions of corresponding peptides confirmed the identity of spelt and bread wheat concerning the N-terminal sequences of -gliadins from position 3 to 56. For these reasons, it can be concluded that spelt wheat is a coeliac-toxic cereal and has to be avoided by coeliac patients.

     

Antioxidative Effects of Oat Oil and its Fractions

The antioxidative properties of oat oil and its fractions were studied using the Rancimat method and lard, tallow and soybean oil as substrates. Oat oil extracted with isopropanol increased the induction time of oxidation of lard and tallow from 2 to 8-fold compared with the corresponding times without antioxidants, when applied at 1.0 to 5% concentrations. The same increase in stability was achieved with 0.25 to 1.5% concentrations of the separated fractions. The most effective fraction was the lecithin fraction isolated by supercritical CO₂ extraction. Almost equal results were achieved with a single-step ultrafiltration. Effects on the stability of soybean oil were similar but weaker.     

125I-labelling of an internally 75Se-labelled monoclonal antibody--biodistribution in tumour-bearing nude mice

A monoclonal antibody, C215, was first internally labelled with 75Se-methionine and then labelled with 125I. The biodistribution of the dual-labelled [125I][75Se]C215 was studied in tumour-bearing nude mice killed 3 days after injection. The biodistribution of the dual-labelled [125I][75Se]C215 was compared with the biodistribution of single-labelled [131I]C215 and [75Se]C215. Iodine-labelled antibodies seem to be damaged during iodination, affecting the disappearance rate and tumour uptake. There were no signs of dehalogenation of circulating antibodies or antibodies taken up in the tumour.     

Comparison of wide-laning and tone-ranging

Satellite navigation today is based on range determination. Accurate range measurements require the use of carrier phase measurements which are ambiguous. Numerous ingenious methods have been developed to resolve GPS ambiguities. A comparison is made of two different principles for obtaining robust ambiguity resolution in real time in a future system     

Processing of rye bran influences both the fermentation of dietary fibre and the bioconversion of lignans by human faecal flora in vitro

Plant lignans are converted to mammalian forms, enterodiol and enterolactone, in the colon. Enhanced plasma or urinary enterolactone levels have been associated with lowered risk of cardiovascular diseases and breast cancer. Processed rye bran and its fractions were compared to ascertain the fermentation rates of fermentable carbohydrates and the bioconversion of lignans. Rye bran was extruded and treated with a food‐grade xylanase. Part of the xylanase‐treated rye bran was separated into a soluble rye bran extract and an insoluble residue, and a part of the xylanase‐treated rye bran was freeze‐dried without separation. All the samples were digested by pepsin and pancreatin and subsequently fermented with a human faecal inoculum in vitro. The consumption of carbohydrates, the productions of short‐chain fatty acids (SCFA), enterodiol and enterolactone were followed as a function of time. The soluble rye bran extract showed the fastest fermentation rate and the highest extent of fermentation determined as the consumption of neutral sugar residues (arabinose, xylose and glucose), the production of SCFA and the formation of enterodiol and enterolactone. Xylanase treatment enhanced the fermentation rate of extruded rye bran. An even a higher fermentation rate was observed for rye bran extract containing soluble carbohydrates. The amount of enterolactone precursors in rye seemed to be too low for enterolactone formation using an amount of substrate suitable for carbohydrate fermentation. However, xylanase treatment enhanced the availability of plant lignans from rye bran, as enterodiol formation was increased by the use of xylanase. Copyright © 2005 Society of Chemical Industry     

Comparison of Methods for Separating Polar Lipids from Oat Oil

Polar lipids of crude oat oil were investigated. Oat oil was separated from oats by extraction with isopropanol. Polar lipids were fractionated from crude oil by supercritical CO₂-extraction, by ultrafiltration in hexane and by water degumming. The polar fraction from CO₂-extraction had the highest phospholipid and lowest tocopherol content. The polar fractions made by different methods possessed similar antioxidative properties. However, the polar lipids from oats were more powerful antioxidants than those made from soybean or rapeseed oil.     

Mechanical and permeability properties of biodegradable extruded starch/polycaprolactone films

Barley starch and glycerol were mixed with polycaprolactone (PCL) powder in various combinations and plasticized in a twin-screw extruder. When possible, extrudates were processed into films in a single-screw extruder and subjected to an orientation process with the aim of improving the water durability and mechanical strength of the starch films. The mechanical properties, water vapour and oxygen permeabilities, sorption isotherms and solubility of the processed films were studied. The films containing 20% or more PCL achieved a tensile strength of 20 MPa or higher. Orientation of the film still further improved the tensile strength, and also the water vapour and oxygen barrier properties. With PCL contents of 0–20% the starch/PCL films proved to be excellent oxygen barriers. Increase in PCL content beyond this impaired the oxygen barrier properties, whilst improving the water barrier properties. Copyright © 1998 John Wiley & Sons, Ltd.     

Dinkel und Z:oliakie

Spelt wheat (Triticum spelta L.) has not been investigated for the toxicity on coeliac disease patients until now. Because clinical studies are out of considerations for ethical reasons, spelt wheat and coeliac-active bread wheat (Triticum aestivum L.) were compared by the analysis of N-terminal sequences of α-gliadins, which have been proposed to be responsible for the toxic effect. The gliadin fractions of the spelt wheats ‘Roquin’ and ‘Schwabenkorn’ and of the bread wheat ‘Rektor’ were preparatively separated by RP-HPLC and major α-gliadin components were then compared by N-terminal sequence analysis. The results did not reveal any significant difference between spelt and bread wheats within the first 25 positions. For the determination of sequences further from the N-terminus, the gliadin fractions of the spelt wheats were hydrolyzed with pepsin and trypsin. The resulting peptides were successively separated by gel permeation chromatography and RP-HPLC. Those peptides derived from the N-terminal part of α-gliadins were identified by reference peptides isolated previously from bread wheat [this journal 194: 229 (1992)]. Retention times upon RP-HPLC and amino acid compositions of corresponding peptides confirmed the identity of spelt and bread wheat concerning the N-terminal sequences of α-gliadins from position 3 to 56. For these reasons, it can be concluded that spelt wheat is a coeliac-toxic cereal and has to be avoided by coeliac patients.     

Effect of enzymatic interesterification on the melting point of tallow-rapeseed oil (LEAR) mixture

To reduce the melting point of a tallow-rapeseed oil mixture, the triglyceride composition of the mixture was altered by enzymatic interesterification in a solvent-free system. The interesterification and hydrolysis were followed by melting point profiles and by free fatty acid determinations. The degree of hydrolysis was linearly related to the initial water content of the reaction mixture. The rate of the interesterification reaction was influenced by the amount of enzyme but not much by temperature between 50 and 70°C. The melting point reduction achieved by interesterification depended on the mass fractions of the substrates: the lower the mass fraction of tallow, the larger the reduction of the melting point.