Interfacial structures and mechanical properties of steel–Ni and steel–Ti diffusion bonds

Static and fatigue shear tests of steel–Ni bonds and steel–Ti bonds were carried out to obtain the relations between the strengths and the bonding conditions. Ultrasonic measurements were also made to examine the relations between the strengths and the size of the bonded region (the estimated diameter). At the bonding interface of the steel–Ni bonds, no intermediate phase was observed. At the bonding interface of the steel–Ti bonds, a thin layer of intermetallic compound was formed at lower bonding temperatures but, at higher bonding temperatures, the interlayer melted and the bonding interface became rough. The intensity of the ultrasonic wave reflected from the bonding interface changed, depending on the state of the bonding interface. In shear tests of the steel–Ni and steel–Ti bonds, cracks propagated along the bonding interface, and the strength was proportional to the square of the estimated diameter. In fatigue tests, cracks propagated in the thickness direction of the plate and no relation was obtained between the fatigue life and the estimated diameter. Fatigue life distributions were represented by two- and three-parameter Weibull distributions. This revised version was published online in November 2006 with corrections to the Cover Date.     

Decomposition of Two Aluminum Sulfates and Characterization of the Resultant Aluminas

Two special types of anhydrous aluminum sulfate with extreme grain shapes were prepared; one, obtained by precipitation from concentrated sulfuric acid solution, is rhombohedral near cubic single-crystal grains and the other, from acetic acid solution, consists of very thin flaky particles. The morphology of sulfate and calcined alumina, the sulfate decomposition, the η-α alumina transformation, and the crystallite growth of α alumina were studied and compared with those processes for reagent-grade sulfate. The morphology of anhydrous sulfate was shown to greatly affect the heat-treatment characteristics of alumina and the sulfate decomposition behavior.     

Diagnosis Criterion of Abnormality of Transformer Winding by Frequency Response Analysis (FRA)

Frequency response analysis (FRA) is a powerful technique to detect internal abnormalities within power transformers. However, diagnosis criteria of power transformers by FRA have not been fully established yet. In this paper, a new evaluation method of degree of identification between two transfer functions is proposed. In the proposed method, a frequency window is employed and cross‐correlation factor is calculated with moving the window. Furthermore, the proposed method is applied to transfer functions of real transformers with or without some abnormalities. Based on this discussion, objective criteria for diagnosis of abnormalities of transformer windings by FRA are proposed. The proposed criteria are based on a few data of transformers with some abnormalities. Therefore, the proposed criteria are tentative and they would be improved by accumulation of further data.     

Formation of N-Substituted Pyrrole-2-Aldehydes in the Browning Reaction Between D-Xylose and Amino Compounds

SUMMARY– The formation of N -substituted pyrrole-2-aldehydes in the browning reaction between D-xylose and selected amino acids was investigated.
In order to facilitate the separation of the reaction products, the carbonyl compounds formed in the browning solution were converted into 2,4-dinitrophenylhydrazones (2,4-DNPs) and then esterified with diazomethane. Isolation of the esterified 2,4-DNP was accomplished by column chromatography with alumina. Chemical structures of the isolated 2,4-DNPs were confirmed by elementary analyses, ultraviolet and visible absorption spectra, and nuclear magnetic resonance spectra.
The following N -substituted pyrrole-2-aldehydes were isolated as methyl ester of 2,4-DNP, respectively: (2-formylpyrrol-I-ybacetic acid from the reaction mixture of D-xylose and glycine, 3-(2-formylpyrrol-1-y1)propionic acid from β-alanine, and 2-(2-formylpyrrol-1-y1)-4-methyl-valeric acid from L-leucine.
The extent of pyrrolealdehyde formation from D-xylose and selected alkylamine or amino acid was in the following order which corresponded to the extent of melanoidin formation: n-butylamine > methylamine, β-alanine > glycine > DL-alanine. N-substituted pyrrole-2-aldehyde was rather stable and was not considered to be an important intermediate of melanoidins. However, some correlationships between the formation of pyrrolealdehyde and that of melanoidins were demonstrated and discussed.     

Role of Water Vapor in Crystallite Growth and Tetragonal-Monoclinic Phase Transformation of ZrO2

The role of water vapor in crystallite growth and the tetragonal-to-monoclinic phase transformation of ZrO₂ was studied using three specially prepared samples: an ultrafine powder of monoclinic ZrO₂ obtained by hydrolysis of ZrOCI₂, an aggregated powder of tetragonal ZrO₂ obtained by thermal decomposition of Zr(OH)₄ under reduced pressure, and an ultrafine powder of tetragonal ZrO₂ obtained by thermal decomposition of zirconyl acetate dispersed in caramel. The samples were heat-treated up to 1000°C in dry and wet atmospheres saturated with water vapor at 90°C. It was found that water vapor markedly accelerated crystallite growth for both monoclinic and tetragonal ZrO₂ and facilitated the tetragonal-to-monoclinic phase transformation. Water vapor increases surface diffusion and thus enhances crystallite growth and decreases surface energy, which leads to stabilization of the tetragonal phase.     

Effect of Maillard Reaction on Some Physical Properties of Ovalbumin

Ovalbumin freeze-dried with or without the addition of glucose was stored at 50°C and 65% relative humidity to study the effect of the Maillard reaction on some physical properties of ovalbumin. In the early stage of the reaction in which ovalbumin-glucose complexes were formed, there were soluble types of monomer and aggregates of which α-helix and available lysine contents were gradually decreased with length of storage and degree of aggregation. These compounds were characterized by properties possessing a marked resistance towards destruction of conformation and coagulation. With progress of the reaction, ovalbumin-glucose complexes changed to insoluble forms having higher particle weight and breakdown products.     

Elastic Moduli and Refractive Indices of Aluminosilicate Glasses Containing Y2O3, La2O3, and TiO2

Glasses in the system Al₂O₃-Y₂O₃-SiO₂, containing TiO₂ and La₂O₃, were investigated. Glasses of high refractive index and elastic modulus were developed. The observed Young's and shear moduli of these glasses show good agreement with theoretical values. Agreement was also found between the observed and calculated values of refractive index when the Appen's empirical coefficients were used.     

ESTIMATION OF DAILY INTAKE OF FOUR KINDS OF TRIHALOMETHANE BY JAPANESE HOUSEWIVES

Duplicate portions of the daily meals consumed by 30 housewives were collected for 3 consecutive days in the cities of Nagoya and Yokohama in Japan.
Meals were analyzed for chloroform, bromodichloromethane (BDCM), chlorodibromomethane (CDBM) and bromoform by using a purge-trap procedure. The average concentration (and the range) of these four kinds of trihalomethane in each of the 24 h duplicate meals were, chloroform 19.6±18.1 ppb(n.d.-106.8 ppb), BDCM 0.3±0.3 ppb(n.d.-1.7 ppb), CDBM 0.1±0.2 ppb(n.d.-0.6 ppb) and bromoform 0.5±1.3 ppb(n.d.-8.1 ppb).
The mean daily dietary intake of the four kinds of trihalomethane by housewives were, chloroform 40.0±25.4 μg, BDCM 0.6±0.5 μg, CDBM 0.3±0.3 μg and bromoform 0.9±1.3 μg.     

APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 6. Deodorization Effect of Aspergillopeptidase A and Debittering Effect of Aspergillus Acid Carboxypeptidase

SUMMARY— A proteolyzate obtained by treating an isolated soybean protein preparation with Molsin, a crude preparation of aspergillopeptidase A (APase A), was less bitter and contained larger amounts of free amino acids, especially hydrophobic amino acids. A proteolyzate obtained by treating this protein preparation with crystallized APase A was much more bitter and contained smailer amounts of free amino acids, mainly consisting of hydrophilic amino acids. The latter was richer in peptides than the former, bearing hydrophobic amino acid residues near the C-termini. Difference in N-terminal amino acid composition apparently has not been found between the 2 proteolyzates. These results indicate that Molsin per se contains a certain carboxypeptidase which decomposes the C-terminal structures and, consequently, lessens the bitterness (debittering effect). This carboxypeptidase was found to be identical with aspergillus acid carboxypeptidase (AACPase). Abase A, as well as MO/sin, was effective in removing odor ants, i.e., n-hexanal, n-hexanol and n-heptanol, from the isolated soybean protein preparation Ideodorization effect). AACPase seemed to have no deodorization effect. A method was suggested to prepare a deodorized and debittered proteolyzate by a combination use of APase A and AACPase.