Chemistry of Uranium in Glass-Forming Melts: Redox Interactions of Uranium with Chromium and Iron in Aluminosilicates

The mutual interactions by internal redox reactions of uranium and chromium and uranium and iron in two aluminosilicate glass-forming melts were studied by optical spectrophotometry. Cr(VI) was found to oxidize completely all available U(V) and U(IV) to U(VI), whereas Fe(III) was not a strong enough oxidizing agent to affect the uranium redox states. Cr(II) totally reduced all the U(V) and U(VI) in the system to U(IV); Fe(II) did not reduce any of the uranium redox species. Cr(III) coexisted with U(VI), U(V), and U(IV) in the melts. The degree of mutual interaction was governed not only by the difference in redox potentials between the respective redox couples, but also by the stability of molecular associations between the redox ions within the melt microstructure.     

Recrystallization and Phase Transformation in Reaction-Sintered Sic

Reaction-sintered Sic specimens prepared at ∼1500°C and heat-treated at ∼1850°C in the presence of molten silicon were examined by transmission electron microscopy. The β-Sic grains in as-prepared specimens grew to a large size when heat-treated in the presence of molten Si; the number of growth twins in such °-Sic crystals was very small. The boundary areas of α- and β-Sic crystals were microsyntactic, consisting of thin strips of α- and β-Sic after heat-treating. These changes were due mostly to thin lamellar growth of α-Sic into β-Sic grains along the basal plane. There is also a high density of similar growth of transformation twins in β-Sic crystals. The results provide clear evidence of in situ solid-state transformations in sic.     

Progress in integrating and optimizing production plans and schedules

Over the past twenty years two widely accepted approaches to integrated production planning and scheduling systems have emerged. The first approach was based on materials requirements planning (MRP). This approach emphasizes minimizing inventory while meeting order due dates. The second approach was heirarchical production planning (HPP). This approach emphasizes cost minimization and efficient utilization of capacity. This paper reviews the evolutionary development of each of these integrated systems and concludes by discussing the environment where each is best suited.     

Anionic Trypsins from Crayfish Hepatopancreas: Effects on Protein Degradation of Tail Meat

Four anionic trypsins, tentatively labeled trypsin A, B, C, and D, isolated from crayfish hepatopancreas, had high casein activity between pH 5.5 and 10.0. Temperature optima for hydrolysis of casein were 45°C for A and B, and 50°C for C and D. Trypsin D had the highest substrate turnover number (V_max) for casein reaction compared with the other trypsins at pH 6.8. Trypsins A and D had higher activities against myofibrilla and sarcoplasmic proteins from crayfish tail meat than did B and C. Results suggested that trypsins A and D are important in development of mushiness in crayfish tail meat compared with other trypsins present.     

DEEP-FAT FRYING OF YAM SLICES: OPTIMIZATION OF PROCESSING CONDITIONS USING RESPONSE SURFACE METHODOLOGY

The deep-fat frying of yam slices was investigated with the aim of optimizing the processing conditions. During frying, frying temperature, initial dry matter and frying time have a significant effect on moisture loss and oil uptake. Response surface methodology central composite rotatable design was used to study the effects of the independent variables on quality attributes of yam chips. Breaking force, oil content, moisture content and color parameters were determined. Statistical analysis with response surface regression showed that breaking force, oil and moisture contents and color parameters ( L* and a* ) were significantly ( P <  0.05) correlated with frying temperature, initial dry matter and frying time. The optimum conditions were a frying temperature of 175–180C, using tubers of initial dry matter of 0.179–0.214 kg/kg with a frying time of 4–5 min. It was suggested that the regression equation can be used to estimate the dependent variables for fried yam chips except b* (yellowness) parameter.

PRACTICAL APPLICATIONS

It is expected that the optimized processing conditions highlighted in this work will be useful in obtaining fried yam chips of acceptable quality attributes. This optimized condition would be a good prospect for commercialization in small-scale industries.     

HUGH GOVERNS? Regime and Education Policy in Charlotte,North Carolina

ABSTRACT: Motivated by concerns about economic development, business leaders in Charlotte, North Carolina, have been intimately involved in education policy for the past 25 years. In the 1970s, they played a key role in implementing a landmark busing plan. Support for busing was an important aspect of the business elite's alliance with the leadership of the black community. That alliance, decisive in mayoral elections from the 1960s to 1987, was a defining characteristic of Charlotte's regime during this period. However, the growth facilitated by that regime helped undermine both it and the busing plan by bringing to Charlotte many newcomers with minimal economic and ideological attachments to the city's desegregation accomplishments. Fearing that future development would be jeopardized, Charlotte's long-time business leaders threw their support behind the dismantling of the busing plan and its replacement by magnets. Additional reasons for business involvement in education are also discussed, as is the extent of business influence on education policy.