Tetramethylsuccinonitrile in polyvinyl chloride products for food and its release into food-simulating solvents

The content of tetramethylsuccinonitrile (TMSN), the main decomposition product of 2,2'-azobis-isobutyronitrile, in polyvinyl chloride (PVC) products used for food packaging, were examined as well as food-simulating solvents. The TMSN concentration in 17 PVC products ranged from below the detection limit, 0.05 mg/kg, up to 523 mg/kg. The release of TMSN from two PVC products into five kinds of food-simulating solvents at 60 degrees C for 30 min was observed, except for 1 +/- 1 micrograms/kg of TMSN in n-heptane from a PVC bottle containing 523 +/- 30.4 mg/kg of TMSN. The detection limit of TMSN in the food-simulating solvents was 1 micrograms/kg. When pieces of the bottle were stored in olive oil at 40 degrees C for 120 days, 5 +/- 1 micrograms/kg of TMSN was detected in the oil. The release of TMSN from the pieces of the bottle into olive oil between 80 and 140 degrees C depended on the formula ln y = 0.08786x-5.696, r = 0.9927, where y is the concentration (microgram/kg) of TMSN in olive oil, x is the temperature (degrees C), and r is the correlation coefficient.     

The effects of ce additions on the high temperature corrosion behavior of Fe-30Cr-5Al alloy in 80 Pet Na2SO4-20 Pct NaCI molten salt

High temperature corrosion tests in 80 pct Na₂SO₄-20 pct NaCI were made on five Fe-30 wt pct Cr-5 wt pct Al alloys containing various amounts of cerium up to 0.68 pct. After the corrosion tests, samples were examined metallographically and by X-ray diffraction and X-ray microanalysis. It was found that the surface scale formed on each sample decreased in thickness as the Ce content increased. Electron probe microanalyses suggest that this retarding behavior is related to the early formation of a Ce-induced protective scale of α-Al₂O₃. The role of Ce in promoting the formation of the α-Al₂O₃ scale is discussed.     

Tetramethylsuccinonitrile in polyvinyl chloride products for food and its release into food-simulating solvents

Summary The content of tetramethylsuccinonitrile (TMSN), the main decomposition product of 2,2-azobis-isobutyronitrile, in polyvinyl chloride (PVC) products used for food packaging, were examined as well as food-simulating solvents. The TMSN concentration in 17 PVC products ranged from below the detection limit, 0.05 mg/kg, up to 523 mg/kg. The release of TMSN from two PVC products into five kinds of food-simulating solvents at 60 °C for 30 min was observed, except for 1 ± 1 g/kg of TMSN in n-heptane from a PVC bottle containing 523±30.4 mg/kg of TMSN. The detection limit of TMSN in the food-simulating solvents was 1 g/kg. When pieces of the bottle were stored in olive oil at 40 °C for 120 days, 5 ± 1 g/kg of TMSN was detected in the oil. The release of TMSN from the pieces of the bottle into olive oil between 80 and 140 °C depended on the formula 1ny = 0.08786x - 5.696,r = 0.9927, wherey is the concentration (g/kg) of TMSN in olive oil, x is the temperature (°C), andr is the correlation coefficient.

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Tetramethyl-succinonitril in Polyvinylchloridprodukten für Lebensmittel und seine Freisetzung in simulierenden Lösungsmitteln

Zusammenfassung Untersucht wurde der Gehalt von Tetramethyl-Succinonitril (TMSN), dem Hauptzersetzungsprodukt von 2,2-Azobis-iso-butyronitril, in Polyvinylchloridprodukten (PVC) für Lebensmittel im Zusammenhang mit dessen Freisetzung in simulierenden Lösungsmitteln. Die TMSN-Konzentration in 17 PVC-Produkten lag teilweise unterhalb der Meßgrenze; ansonsten lag sie zwischen 0,05 und 523 mg/kg. Ausgenommen von 1 ± 1 g/kg TMSN in n-Heptan aus einer PVC-Flasche, die 523 ± 30,4 mg/kg, TMSN enthielt, wurde bei einer Temperatur von 60 °C innerhalb von 30 min aus zwei PVC-Produkten keine Freisetzung von TMSN in fünf verschiedenen simulierenden Lösungsmitteln beobachtet. Die Erfassungsgrenze von TMSN in den simulierenden Lösungsmitteln lag bei 1 g/kg. Bei Aufbewahrung von Teilen der PVC-Flasche in Olivenöl bei 40 °C für 120 Tage wurden 5 ± 1 g/kg TMSN im Olivenöl erfaßt. Die Freisetzung von TMSN aus der Flasche in das Olivenöl bei Temperaturen zwischen 80 und 140 °C verlief nach der Formel Iny = 0,08786x - 5,696, (r = 0,9927);y = Konzentration (g/kg von TMSN im Olivenöl),x = Temperatur (°C) undr = Korrelationskoeffizient.

     

Effects of food components and additives on the formation of nitrosamides

The effects of food components and food additives on the formation of nitrosamides were studied. Citrate accelerated nitrosamide formation from nitrite and various precursors, such as ureas, urethanes, guanidines and amides. The accelerating effects of citrate on the formation of methylurea and ethylenethiourea were larger at higher pH values. The formation of most nitrosamides was not accelerated by thiocyanate, which is known to catalyze the formation of nitrosamines. Compounds having carboxyl groups tended to accelerate the nitrosation of methylurea. Nitrosation of methylurea was inhibited by thiols, polyphenols, alcohols, sorbic acid, dl-alpha-tocopherol etc., due to possibly competition for available nitrite.     

Evaluation of the genotoxicity of stevioside and steviol using six in vitro and one in vivo mutagenicity assays

Stevioside, a constituent of Stevia rebaudiana, is commonly used as a non-caloric sugar substitute in Japan. The genetic toxicities of stevioside and its aglycone, steviol, were examined with seven mutagenicity tests using bacteria (reverse mutation assay, forward mutation assay, umu test and rec assay), cultured mammalian cells (chromosomal aberration test and gene mutation assay) and mice (micronucleus test). Stevioside was not mutagenic in any of the assays examined. The aglycone, steviol, however, produced dose-related positive responses in some mutagenicity tests, i.e. the forward mutation assay using Salmonella typhimurium TM677, the chromosomal aberration test using Chinese hamster lung fibroblast cell line (CHL) and the gene mutation assay using CHL. Metabolic activation systems containing 9000 g supernatant fraction (S9) of liver homogenates prepared from polychlorinated biphenyl or phenobarbital plus 5,6-benzoflavone-pretreated rats were required for mutagenesis and clastogenesis. Steviol was weakly positive in the umu test using S.typhimurium TA1535/pSK1002 either with or without the metabolic activation system. Steviol, even in the presence of the S9 activation system, was negative in other assays, i.e. the reverse mutation assays using S.typhimurium TA97, TA98, TA100, TA102, TA104, TA1535, TA1537 and Escherichia coli WP2 uvrA/pKM101 and the rec-assay using Bacillus subtilis. Steviol was negative in the mouse micronucleus test. The genotoxic risk of steviol to humans is discussed.     

Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase Activity

Wheat flour was blended with triticale flour and baking tests were performed. When 18.3% of triticale flour was blended with wheat flour, the greatest bread height (mm) and specific volume (cm³/g) were obtained. Triticale flour was fractionated into water solubles, gluten, prime starch, and tailings by acetic acid (pH 3.5) fractionation. Baking results indicated that only the water solubles fraction produced the same baking performance as the original triticale flour. Several types of triticale flour were blended with wheat flours, and the breadmaking tests and measurement of amylase activities were compared. Baking results appeared to be related to a-amylase activity of triticale flour.     

Two flavone 2'-glucosides from Scutellaria baicalensis

Two new flavone glucosides, 5,2',6'-trihydroxy-6,7,8-trimethoxyflavone 2'-O-glucoside and 5,2',6'-trihydroxy-6,7-dimethoxyflavone 2'-O-glucoside were isolated from the aqueous methanol extract of the roots of Scutellaria baicalensis. From the extract, seven phenolics, 5,7,2',6'-terahydroxyflavone, 5,7,2',5'-tetrahydroxy-8,6'-dimethoxyflavone, skullcapflavone II, baicalin, baicalin methyl ester, wogonin 7-glucuronide and 3,5,7,2',6'-pentahydroxyflavanone were also isolated.     

Online Tracking of Component Interactions for Failure Detection and Localization in Distributed Systems

This paper proposes a novel failure-detection approach that can handle high-dimensional observation and frequent system changes. We extract two statistics from the subspace decomposition of observations, and use the mixture of Gaussians to model their probability density. Instead of monitoring the original data, the density model of extracted statistics is adaptively updated and examined regularly to detect failures. We also present a localization method to identify the faulty components once the failure happens. Applying our technique to monitor the component interactions in an e-commerce application shows satisfactory results in detecting a variety of injected failures.     

Monitoring High-Dimensional Data for Failure Detection and Localization in Large-Scale Computing Systems

It is a major challenge to process high-dimensional measurements for failure detection and localization in large-scale computing systems. However, it is observed that in information systems, those measurements are usually located in a low-dimensional structure that is embedded in the high-dimensional space. From this perspective, a novel approach is proposed to model the geometry of underlying data generation and detect anomalies based on that model. We consider both linear and nonlinear data generation models. Two statistics, that is, the Hotelling T² and the squared prediction error (SPE), are used to reflect data variations within and outside the model. We track the probabilistic density of extracted statistics to monitor the system's health. After a failure has been detected, a localization process is also proposed to find the most suspicious attributes related to the failure. Experimental results on both synthetic data and a real e-commerce application demonstrate the effectiveness of our approach in detecting and localizing failures in computing systems.     

Visual experience influences 12-month-old infants' perception of goal-directed actions of others.

In the present study, we investigated whether infants' own visual experiences affected their perception of the visual status of others engaging in goal-directed actions. In Experiment 1, infants viewed video clips of successful and failed goal-directed actions performed by a blindfolded adult, with half the infants having previously experienced being blindfolded. The results showed that 12-month-old infants who were previously blindfolded preferred to look longer at the demonstrator's successful actions, whereas no such preference was observed in 8-month-old infants. In Experiment 2, infants watched the same 2 actions when the adult demonstrator was not blindfolded. The responses of 12-month-old infants were the opposite of those observed in Experiment 1: They showed a preference for the failed actions. These findings suggest that previous experience influenced the subsequent perception of others' goal-directed actions in the 12-month-old infants. We favor the interpretation that the preference for the successful actions in the 12-months-old infants provided with blindfolded experience demonstrates the influence of perceptual experience on considering the visual status of others engaging in goal-directed actions. (PsycINFO Database Record (c) 2011 APA, all rights reserved)