表面活性剂辅助水热法中TiO2的形状控制

By hydrolysing titanium isopropoxide in a long hydrocarbon chain surfactant-containing solution, TiO2 fine particles with a diversity of well-defined morphologies was synthesized in this study by a hydrothermal route. The structural change during the formation process was monitored by scanning electron microscopy, transmission electron microscopy and X-ray diffraction analysis. TiO2 with various morphologies such as particle, sheet, rod, tube and flower-like shape was obtained by carefully controlling the preparation conditions. The experimental results show that the pH value is crucial for shape control of the produced TiO2 because it can change the charge state of the surfactant in the solution and the adsorption potential of the surfactant on the TiO2 surface. The shape evolvement of anatase TiO2 was elucidated by quenching the reaction at different stage and the formation mechanism of different shaped TiO2 was suggested.     

Life cycle inventory for base metal ingots production in Japan including mining and mineral processing processes by cost estimating system database

CO2 emission levels of copper and zinc mines from which Japanese smelters import ore concentrates into Japan, were estimated by using a database called MLED. Eleven copper mines selected from data availability of mine site covered 84% of the total imported concentrates. Adding inventories of sea transportation and smelting processes to mine development process, total CO2 emission level for copper and zinc ingots produced in Japan were calculated. The results show that the emission share of mining and mineral processing processes for each mine is indicated around 30%-70% of total emission for ingots, which implies the importance of including the mining activities to the inventory of upper stream products.     

1,6-Anhydro-3,4-O-Fururylidene-β-D-Galactopyranose, A New Furfurylidene Derivative Formed from Lactose During Pyrolysis

A new fufurylidene derivative which tastes bitter was separated from lactose heated at 200°C for 20 hr by ethyl acetate extraction and preparative thin-layer chromatography. The compound was identified as the trans isomer of 1,6-anhydro-3,4-O-furfurylidene-β-D-galactopyranose by ultraviolet, infrared, mass and ¹H-NMR spectroscopy. The compound and its cis isomer were identified in the reaction mixture of furfural and levogalactosan heated at 175°C for 2 hr with nitric acid.     

High pressure synthesis of HgBa2Ca2Cu3Oy without a precursor

Abstracts are not published in this journal     

Gelation Mechanism of Soybean 11S Globulin: Formation of Soluble Aggregates as Transient Intermediates

Thermal association-dissociation behavior of soybean 11S globulin was investigated by sucrose density gradient centrifugation and polyacrylamide gel electrophoresis. Soluble aggregates with a molecular weight of 8 × 10⁶ were formed when 0.5% and 5% protein solutions were heated for 1 min at 100°C. At the lower protein concentration, subsequent heating caused disappearance of the soluble aggregate followed by complete dissociation into acidic and basic subunits. At the higher concentration, however, subsequent heating caused formation of highly polymerized aggregates, and gel was formed after 5 min of heating. The soluble aggregates appear to be transient intermediates in the course of gel formation of 11S globulin.     

Gel-Forming Characteristics and Rheological Properties of Kefiran

A water soluble polysaccharide “kefiran” produced by Lactobacillus kefiranofaciens was examined for its gel-forming and rheological properties. Kefiran (3%) formed gel in the presence of ethanol (4–10%). The gel strength in 8% ethanol was comparable to that of 3% gelatin gel in water. Addition of casein (3%) increased gel strength 1.5–2.0 fold. The unique properties of kefiran may make it a useful food additive.     

Physical Properties of Soy Bean and Broad Bean 11S Globulin Gels Formed by Transglutaminase Reaction

Physical properties of transglutaminase-induced glycinin and legumin gels were compared with thermally induced gels. Results of deformation tests showed that transglutaminase-induced gels were more rigid and elastic than thermally induced gels. From creep compliance tests, all elastic moduli and viscosities except Newtonian viscosity were higher for transglutaminase-induced gels. Electron micrographs revealed that network structures of transglutaminase-induced gels were composed of larger unit particles forming more developed strands and clusters. More rigid and elastic gels were formed from glycinin as compared to legumin by both gelling methods.     

Chaos and bifurcation in numerical computation by the Runge-Kutta method

In this paper the chaotic phenomenon and bifurcation in numerical computation using the Runge-Kutta method to discretize the nonlinear differential equation are investigated. It is shown that the bifurcation condition in the discretized equation is given by the eigenvalue of the jacobian matrix of the original differential equation. As an example, the bifurcation and chaos when a second-order nonlinear equation is discretized by the Runge-Kutta method is investigated and it is shown that the scenario from a stable fixed point to chaos when the fourth-order Runge-Kutta method is applied is quite different from those of the second-order Runge-Kutta method