Recrystallization in Model Ice Cream Solutions as Affected by Stabilizer Concentration

Ice recrystallization rates in simple aqueous solutions comprising fructose and a hydrocolloid stabilizer were measured. The stabilizers were an enzyme-modified guar and a non-gelling high methoxy pectin. The stabilizer concentration dependence of the recrystallization rates for both materials was similar in that increasing the concentration resulted in decreasing rates until a point is reached where further addition had no additional effect. That recrystallization rates were reduced by both gelling and non-gelling stabilizers was strongly suggestive that gelation was not a requirement for recrystallization inhibition and another more specific mechanism applies, for example a weak interfacial effect such as adsorption or blocking. This behavior was also seen with locust bean gum and guar and provided further empirical evidence to support the hypothesis that stabilizers adsorb to ice crystal surfaces.     

High-pressure-induced changes in bovine milk: a review

High-pressure (HP) treatment of food products is a novel processing technique during which the product is treated in a vessel of suitable strength at a high pressure, generally in the range 100–1000 MPa. As a result, several constituents and properties of the treated product are altered. HP-induced changes in the constituents and properties of milk are arguably among the most extensive of the range of food products studied to date. HP treatment of milk induces solubilization of minerals associated with the casein micelles, denatures whey proteins and, depending on pressure, can either induce aggregation or disruption of the casein micelles. These HP-induced changes in milk constituents affect the properties of the milk; cheesemaking properties of milk can be enhanced considerably, indicating potential application of HP treatment in this area; furthermore, encouraging results have also been reported for HP treatment of milk prior to yogurt manufacture. HP treatment of milk also affects its microflora; however, considerable variation in baroresistance between bacterial species and strains exists. Further applied research appears warranted to establish the full commercial potential of HP treatment of milk.     

甲苯—正庚烷—庚烯-(3)三元系统的气液平衡

测定了庚烯-（3）的蒸气压。用Gillespie型平衡器测定了甲苯—庚烯-（3）、正庚烷—庚烯-（3）二元系及甲苯—正庚烷—庚烯-（3）三元系统的平衡数据,并分别用Spinner及White方法验证了这些数据,计算结果与实验结果是符合的。三元系统气液平衡的数据不论在工程中或是实验工作上都很重要,过去对三元系统气液平衡的研究虽然有一些,但对甲苯—正庚烷—庚烯-（3）三元系统气液平衡至今在文献上尚未有记载。 由于庚烯-（3）的蒸气压数据不见于文献,我们测定了它的蒸气压数据。正庚烷—甲苯二元系统前人已有许多结果发表,我们进行了一些校核,结果与文献记载符合。甲苯—庚烯-（3）二元系统文献上没有,我们倣效了并用Spinner方法及White方法整理。至于正庚烷—庚烯-（3）二元系统,因为此两组分的性质（如沸点、n_D~（20）等）极其接近,分析误差较大,我们将其当作理想溶液处理,误差当在允许误差以内。 三元系统的分析较为繁难,误差也较大,故希望从理论和实验材料找出其规律性,以校核实验数据和推算未知三元系统。本工作利用三个二元系统的数据,用Spinner以及White的方法推算三元系统的气液平衡,与实验数据相比较,是相互符合的。     

DESIGNING 2 POLE AND 2/4 POLE WINDINGS BY THE SIMULATED ANNEALING METHOD

ABSTRACT

The object of the present paper is to explore the possibility of using simulated annealing procedures to determine multi-speed three phase windings. It is limited to the very simple case of p/2p polarities. The program has yielded the very well known solutions; thus, research may proceed towards more difficult problems.     

Valeur d'un test in vitro d'incorporation de glucose marque pour l'estimation de l'activité antiseborrheique

Deux methodes d'estimation de l'activité antiséborrhéique, l'une in vitro , l'autre in vivo , ont été comparées en étudiant l'action de deux produits différents: le metbufen et la N-sébaçoylméthionine. Le test in vitro d'incorporation de glucose marqué est pratiqué sur la glande préputiale de rat isolée. In vivo , sur la peau de rat castré et supplémenté par l'énanthate de testortérone, l'effet de traitement topique est suivi par l'étude histologique des glandes sébacées.
Les résultats obtenus avec les deux produits essayés présentent un parallélisme permettant de conclure à la validité du test in vitro dans le screening de molécules à activité antiséborrhéique.
An in vitro test for the evaluation of antiseborrheic activity     

Variation in the Levels of Sodium and Other Minerals of Nutritional Importance in Louisiana Oysters (Crassostrea Virginica)

The concentrations of nine individual minerals were determined in oysters harvested over a 10-month period. Significant (p > 0.01) monthly variations were observed in the levels of all the minerals determined. Salinity of the growing waters was significantly (p > 0.01) correlated to levels of sodium, magnesium, iron, chromium, and nickel in the oysters. Levels of potassium, copper and chromium were related to pH. Zinc and iron levels were correlated (p > 0.05) to water temperature. In this study, variations in the mineral content of oysters were often directly influenced by the growing water. This variation must be taken into consideration, should sodium labeling be required for fresh oysters.