Vitamin E constituents of Weaning Foods from Germinated Cereals and Legumes

Four weaning food formulations prepared from 70% 72-hr germinated rice/corn and 30% 48-hr germinated mungbean/cowpea were studied for tocopherol constituents and compared to ungerminated controls. γ-TocopheroIs were the major constituents of the mungbean-supplemented samples. The cowpea-supplemented foods contained a predominance of δ-tocopherols followed closely by γ-tocopherols, α-Tocopherols were comparatively higher in corn- than in rice-formulations. Tocopherols in the weaning foods decreased due to germination especially the γ-tocopherols of germinated corn-mungbean.     

A Newly Developed Non, Destructive Tritium Measurement Technique and Its Application to V-4Cr-4Ti Alloy

A non-destructive and in-situ technique for the measurement of tritium in materials, namely β-ray-induced X-ray spectrometry （BIXS）, has been developed recently. In the present study a V-4Cr-4Ti alloy was pre-heated at 1000℃ for 2 h to form a recrystallization structure before the tritium absorption experiments were conducted. Firstly the hydrogen isotope gas was charazterized by means of a quadrupole mass spectrometer （QMS） and a small-sized ionization chamber. Then hydrogen isotope absorption tests of V-4Cr-4Ti alloy were performed at 400 ℃ and the atomic concentration of hydrogen isotope in V-4Cr-4Ti alloy was estimated as 0.17% with a tritium content of approximately 2.5 ppm. Experimental results indicate that BIXS is a quite useful tool for quantitatively measuring the tritium content and tritium distribution in the surface layers of vanadium alloys and no strong trapping effects of tritium exist in the pre-heated V-4Cr-4Ti alloy.     

Technology of Weaning Food Formulations Prepared from Germinated Cereals and Legumes

The use of germinated cereals and legumes in reducing bulk of weaning foods was investigated. The blends were formulated and studied for their viscosity, acceptability, and quality. Germinated rice-mung-bean, germinated rice-cowpea, germinated corn-mungbean and germinated corn-cowpea (germination period was 72 hr for rice/corn and 48 hr for mungbean/cowpea) indicated viscosity reduction from about 20,000 cps to about 3,000 cps at the 70:30 ratio with concomitant good scores in general acceptability. About 400 mL gruel prepared from the formulations met l/3 RDA for protein and energy requirements of infants. The products were found stable for 6 months, mi-crobially safe, and well-tolerated by the infants.     

Nutritional Characteristics of Weaning Foods Prepared from Germinated Cereals and Legumes

Acceptable and microbiologically safe weaning food formulations prepared from 70:30 combination of germinated rice:mungbean, germinated rice:cowpea, germinated corn:mungbean, and germinated corn:cowpea were nutritionally evaluated. Germination reduced the dietary bulk of the formulations due to decrease in viscosity of gruels, hence increasing their nutrient density. All blends had amino acid values that approximated the FAO reference pattern, except for the S-containing amino acids. The rice-based formulations were found superior to the corn-based ones based on the chemical score for cys-tine/methionine, net dietary protein energy and protein efficiency ratio. Germination increased the micronutrient contents of the formulations except for calcium.     

X射线荧光分析法测定铁矿石中全铁

铁矿石中全铁的含量范围通常较宽,因此需要高的分析精确度。尽管熔融制样法已经被普遍用于铁矿石的X射线荧光光谱分析,但作为样品制备的另一种方法,压片法由于简便、快捷的特点,其应用需求同样较大。康普顿散射比法已经被普遍用于岩石等样品中的重金属元素测定,其中荧光X射线与X射线管线发射的康普顿散射X射线的强度比被用作校正。不过,这种方法不能为矿石和精矿中高含量重金属元素的测定提供足够的准确度。本研究建立了一种新的方法,在元素间校正项中,将基本参数法获取的理论α系数用于康普顿散射比校正。本方法可以将铁矿石中全铁含量的测定准确度提高到0.14%（质量分数）。     

Comparison of Brown Pigments in Foods by Microbial Decolorization

Coriolus versicolor IFO 30340, Paecilomycesz canadensis NC-1, and Streptomyces werraensis TT 14 were cultured at 27°C and 37°C to investigate their decolorization of model pigments and browned foods. The decolorization rates by these microorganisms differed by model brown pigments and foods. P. canadensis NC-1 mainly decolorized phenol-type model brown pigments, coffee, and black tea. C. versicolor IFO 30340 mainly decolorized model melanoidins and amino-carbonyl reaction-type pigments such as cane molasses, soy sauce, and “miso”. S. werraensis TT 14 decolorized xylose-glycine and glucose-lysine model melanoidins, and some caramel-type pigments. The brown pigments in foods could be categorized by comparing the microbial decolorization pattern of the foods and model brown pigments.