Bioavailability of Calcium Citrate Malate Added to Microbial Phytase-Treated, Hydrothermally Cooked Soymilk

Effects of microbial phytase on bioavailability of calcium added to corn/soy diets were investigated in chickens. No effect (P > 0.17) of phytase was found for weight gain, feed intake, tibia/body weight, ash%, and ash Ca% when calcium citrate malate (CCM) was added to corn/soybean meal and corn/hydrothermally cooked (HTC) soymilk diets. Using calcium carbonate in corn/HTC soymilk diets, means for weight gain, feed intake, tibia/body weight, and ash% were less (P < 0.05) without phytase. We hypothesize that CCM is less amenable to the formation of calcium phytate complexes than are other calcium salts and, therefore, should be more effective for fortification of soymilk products.     

CHARACTERIZATION AND INHIBITION OF POLYPHENOL OXIDASE FROM PEARS (PYRUS COMMUNIS L. CV. BOSC AND RED)

Red pears had higher PPO activity, total phenolics and chlorogenic acid concentration than Bosc pears. PPO activity and phenolics both decreased in fruits held at room temperature. pH and temperature optima for Bosc and Red pears PPOs were 5.0 and 5.5, and 20 and 23C, respectively. 4-Methylcatechol, catechol and dopamine were good substrates for PPO from both pear cultivars; however, no activity was observed with any of the mono-hydroxy substrates studied. Higher K_m and lower V_max values were observed for Bosc pear PPO. Heating at 75C for 30 min completely inactivated the enzyme from both cultivars. Heating at 55 and 65C for the same duration resulted in partial inactivation (45–60%) of this enzyme. Ascorbic acid, L-cysteine, sodium metabisulfite and thiourea effectively inhibited browning due to pear PPOs.     

FACILITATED TRANSPORT OF CARBON DIOXIDE: A REVIEW

The effect of reversible chemical reaction upon the diffusion of carbon dioxide in thin liquid film membranes is reviewed. Particular emphasis is placed upon the hydration reaction of CO₂ and catalysis thereof. Theoretical analysis is developed for equilibrium, near-equilibrium and near-diffusion regimes. The important effects of weak acid buffers, proteins and amines upon CO₂ transport are also discussed, as well as the significance of diffusion potentials, particularly in the case of protein systems. Results of experimental investigations of facilitated CO₂ transport are reviewed, as well as general aspects of CO₂ transport in biological systems and absorbers.     

SITUATIONAL AND PERSONALITY CORRELATES OF PREDICTIVE ACCURACY.

INVESTIGATED THE RELATIONSHIPS BETWEEN PREDICTIVE ACCURACY AND TYPE OF INTERVIEWER-INTERVIEWEE CONTACT. 120 UNDERGRADUATES WERE ADMINISTERED THE ADJECTIVE CHECK LIST (ACL) AND ASSIGNED THE ROLES OF INTERVIEWER, INTERVIEWEE (OBJECT), AND O. AFTER A SHORT INTERVIEW, SEEN BY THE O THROUGH A 1-WAY MIRROR, THE INTERVIEWER AND O PREDICTED THE OBJECT'S RESPONSES TO THE ACL. FEMALES WERE PREDICTED MORE ACCURATELY THAN MALES REGARDLESS OF CONDITION OF CONTACT OR SEX OF JUDGE. THERE WAS NO DIFFERENCE IN ACCURACY OF PREDICTION BETWEEN DIRECT AND INDIRECT CONTACT WITH THE OBJECT. HIGH-ACCURACY JUDGES OBTAINED HIGHER SCORES ON THE ORDER SCALE OF THE ACL AND LOWER SCORES ON THE CHANGE AND AFFILIATION SCALES THAN LOW-ACCURACY JUDGES. UNDER CONDITIONS OF DIRECT CONTACT, HIGHER ACCURACY WAS ASSOCIATED WITH A HIGHER NEED FOR ACHIEVEMENT; UNDER THE CONDITION OF INDIRECT CONTACT, THIS PERSONALITY ATTRIBUTE WAS ASSOCIATED WITH LOWER ACCURACY. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Low-Frequency Grain-Boundary Relaxation in Alumina

The internal friction spectrum of polycrystalline, sintered alumina was determined at 15 to 25 cps and 25° to 1550°C. Two relaxation mechanisms appeared to be operative. A high-temperature relaxation interpreted as stemming from diffusion-controlled grain-boundary motion was dominant above 1150°C. Assuming a mean diffusion path of 10⁻⁴ cm gave a diffusivity of D = 5.2 × 10⁻² exp (−52,000/RT) which was independent of impurity content. A lower-temperature relaxation was observed in specimens of higher impurity content at 900° C. This relaxation reached a maximum but did not behave as a Debye-type relaxation. Single-crystal alumina exhibited neither of these relaxations.     

EFFECT OF STORAGE CONDITIONS ON THE CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF STANLEY PLUM PASTES

Stanley plums were processed into purees and then pastes by heat concentration to 25 and 30⁰ Brix. The Brix of these two pastes was increased to 40 and 45⁰, respectively, by sugar addition. Pastes were stored at 4 and 22 ± 2C in the dark for up to 24 weeks. Physical-chemical characteristics and microbiological quality were determined at 4 week intervals. Sensory evaluation was conducted at 0 and 24 weeks. Total solids, water activity, rheological properties and microbiological quality were stable during storage. Total acid, total anthocyanins, total pectin and Hunter ‘L’ and ‘a’ values decreased significantly during storage (P < 0.01). The degradation rate of total anthocyanins was much higher for pastes stored at 22C than those at 4C. Hue angle and Hunter ‘b’ values increased during storage. Sensory evaluation indicated that pastes were still acceptable after 24 weeks of storage.     

The cost of eliminating exceptional elements in group technology cell formation

Many researchers have suggested methods for the formation of machine cells/part families in group technology. However, few of these methods have addressed the possible existence of exceptional elements (EE) in a reasonable manner. EE can be the result of bottleneck machines whose processing is needed by parts assigned to more than one part family. They can also be caused by parts that require processing on machines assigned to more than one machine cell. The existence of EE in cell formation solutions is a nontrivial problem that requires interaction between machine cells intended to be independent for production efficiency. This paper presents a systematic method for identifying opportunities for reducing the number of intercell transfers caused by the existence of EE. The method recognizes how each EE in a cell formation solution may be involved in the creation of intercell transfers. The sequence of operation in each part routeing is also considered. The method then analyses the costs associated with alternative actions for the removal of the EE. The result is a prioritized list (based on relative cost-effectiveness) of the EE-removal actions. The method recognizes that interdependencies exist among EE: actions taken to eliminate one EE may have an effect on others as well. The process is demonstrated with an example.     

THE NONVOLATILE ACID AND SUGAR COMPOSITION OF MAYHAW FRUITS (CRATAEGUS AESTIVALIS, C. OPACA, C. RUFULA)

Nonvolatile acid and sugar compositions were determined in ten cultivars from three species of mayhaw fruits (Crataegus aestivalis, Walter, Torrey & Gray; C. opaca, Hook. & Arn.; C. rufula, Sarg.). Fructose and glucose were the major sugars and malic acid was the principle nonvolatile acid found in these fruits. Citric acid, quinic acid, sorbitol, sucrose, xylose, and inositol were quantitated but were found in lesser amounts and succinic acid, arabinose, and galactose were trace components in all fruits. Pyruvic acid and tartaric acid were tentatively identified in most cultivars based on GC retention times. The nonvolatile acid and sugar composition among all mayhaw fruit species were very similar although one unnamed cultivar of C. aestivalis had much higher levels of fructose and glucose, and the cv. T. O. Superberry had higher levels of malic acid. Malic acid levels were found to be much higher in mayhaw fruits than the levels reported in other stone and pome fruits. Three cultivars of C. rufula grown under cultivation yielded mature fruit with almost identical nonvolatile acid and sugar composition.