MODIFICATION OF FISH OIL BY LIPOZYME TL IM TO PRODUCE STRUCTURED LIPID

Stearic acid methyl esters was enzymatically interesterified with fish oil (EPAX 5500) containing 44.5 and 32.6 mol% eicosapentaenoic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA, C22:6n-3), respectively. Lipozyme TL IM from Thermomyces lanuginosus was used to produce structured lipids (SL) that may be suitable for margarine or shortening application. Interesteri-fication was performed in hexane. Fish oil: stearic acid methyl ester levels ranging from 1 to 5 mole ratio was used. The effect of incubation time, substrate ratio and incubation temperature were also studied. Generally, as incubation time and substrate ratio increased, so did the mol % incorporation of stearic acid. After 24 h incubation in hexane, there was a 49.4 mol% incorporation of stearic acid into fish oil, while the mol% of EPA and DHA were reduced to 15.0 and 13.0 mol%, respectively. Time course studies also indicated that the highest stearic acid incorporation occurred at 72 h while 1:Sjish oil to stearic acid mole ratio gave the highest stearic acid incorporation. The data suggests that Lipozyme Ti5 IM could be used to produce SL.     

Preparation of Bi4Ti3O12 Powders in the Presence of Molten Salt Containing LiCl

The reaction between Bi₂O₃ and TiO₂ in molten LiCl-KCl was examined with special emphasis on the reaction mechanism and the size of Bi₄Ti₃O₁₂ particles. The oxides reacted with LiCl to form an intermediate compound, which changed into Bi₄Ti₃O₁₂ on extended heating. Potassium chloride retarded the reaction between the oxides and LiCl and promoted the change from the intermediate compound to Bi₄Ti₃O₁₂. Bi₄Ti₃O₁₂ particles prepared in the flux were platelike, irrespective of the preparation conditions, but their size depended on reaction temperature and time, the ratio of LiCl to KCl, and the amount of flux.     

TiAl单晶中〈011]超点阵位错滑移的临界分切应力(CRSS)与晶体取向的关系

γ—ＴｉＡｌ单晶中,＜０１１］超点阵位错的运动方向同晶体取向有关、当沿极射投影图００１一１１０—０１０单位三角形的００１－１１１－０２１区域中的取向变形时,ＳＩＳＦ偏位错为领先位错;而沿三角形中其余区域中的取向变形时,ＡＰＢ偏位错为领先位错．在反常温度区域中（即超点阵位错开动的温度范围内）,前者的ＣＲＳＳ较高,形变的热激活焓也较高,＜０１１超点陈位错的脱钉过程更为困难,造成ＣＲＳＳ反常上升的速率较快．     

Phase Equilibrium in the System MgO-H2O at High Temperatures and Very High Pressures

Phase equilibrium in the system MgO-H₂O was investigated from 500° to 1450° C at 5 to 40 kbars by a quenching technique using a piston-cylinder apparatus. Brucite decomposed to periclase plus vapor at 810° and 10 kbars, 945° and 20 kbars, 1000° and 32 kbars, and 975°C and 40 kbars. The slope of the decomposition P-T curve became steeper with increasing pressure, infinite at 32^- kbars and 1000C, and then negative above 32 kbars. The extrapolation of this curve to lower pressures agrees well with data of other workers who used hydrothermal techniques.     

Phase Equilibrium in the System CrO2-Cr2O3

The CrO₂-Cr, O₃ equilibrium curve has been determined up to 35 kbars and 1400° C with a piston-cylinder apparatus. The phases were determined by magnetic, X-ray, and microscopic examination. The phase boundary can be represented by a straight line log P versus 1/T plot, where log P = 5.3 - 1400/ T. These results can be extrapolated to agree reasonably well with the results of previous investigations using gas pressure techniques.     

Sensory Analysis of Taste-Active Components in the Extract of Boiled Snow Crab Meat

A synthetic extract, prepared from 44 pure chemicals on the basis of the analytical data on the leg meat extract of the boiled snow crab, Chionoecetes opilio, satisfactorily reproduced the taste of the natural extract except for a slight lack of body and mildness. A series of taste panel assessments on synthetic extracts prepared by omitting or adding extractive component(s) were carried out by a triangle difference test and changes in taste profile were assessed. Only 12 components, Ala, Arg, Glu, Gly, glycine betaine, AMP, CMP, GMP, Na⁺, K⁺, Cl^?, and PO₄^3-, were found to contribute more or less toward producing the characteristic taste of the snow crab.     

MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L-α-AMINO ACIDS AND 5'-NUCLEOTIDES

SUMMARY— Intensity of glutamate-like and/or inosinate-like taste (umami in Japanese) of various flavor amino acids and flavor nucleotides was studied using sensory analysis and always found proportional to that of monosodium glutamate (MSG) and disodium 5'-inosinate (IMP), respectively. By application of this fact to a previously obtained equation expressing the relationship between the taste intensity of MSG-IMP mixture and that of MSG alone, the intensity of umami of the mixture of any flavor amino acids and nucleotides could be expressed as an elementary equation: y = u +γ uv, where u and v are the concentrations of amino acids and nucleotides in terms of the concentrations of MSG and IMP, respectively, in the mixture; y is the equivalent concentration of MSG alone; and γ is a positive constant. Interrelationships within each group of substances were additive.     

日本水坝的安全管理和地震安全评价

日本是一个地震多发的国家,而特殊的地形又决定了水坝在其经济社会发展中具有重要的地位,因此水坝的安全管理和地震安全评价就成为一个至关重要的方面.     

An application of interpretive structural modelling to analyse preference structure in multiobjective dynamic environmental-economic systems†

This paper applies ISM (interpretive structural modelling) to analyse preference structure in a multiobjective problem of a dynamic environmental-economic model, and terms this method IPSM (interpretive preference structural modelling). Multi-objectives in the model include minimizing social cost of pollution, and maximizing total consumption in a planning interval. IPSM analyses decision-maker's preference relations (mental model) among many Pareto-optimal solutions of the multiobjective systems under the interactive cooperation between the decision-maker and the model-builder, and extracts the decision-maker's preference structure as a hierarchical directed graph, where the vertices of the graph correspond to the Pareto-optimal solutions and the directed edges correspond to the preference relations. An interesting economic interpretation for a preferred solution is discussed in terms of the economic interpretation of the discrete minimum principle.