The temperature dependence of luminescence from a long-lasting phosphor exposed to ionizing radiation

The temperature dependence of luminescence from a long-lasting phosphor (LLP), SrAl₂O₄ : Eu²⁺,Dy³⁺, exposed to ionizing radiation has been measured to understand the LLP luminescence mechanism. Evaluation of the decay constants of the LLP exposed to -, β- or γ-rays at temperatures from 200 to 390 K showed that the decay constant is divided into four components ranging from 10⁻⁴ to 10⁻¹ s⁻¹ with activation energies of 0.02–0.35 eV.

Total luminous intensity from the LLP with changing irradiation temperature has its maximum value around the room temperature. Irradiation at elevated temperature (390 K) has the total luminescence pattern with monotonous decrease as temperature rises. As a result of evaluating the temperature dependence of luminescence, the luminescence mechanism is considered as follows:

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Dissociation of natural actomyosin from kuruma prawn muscle induced by pyrophosphate

Effect of pyrophosphate (PP) on the dissociation and stability of natural actomyosin (NAM) from kuruma prawn muscle was studied in comparison with adenosine 5′-triphosphate (ATP). In the presence of PP up to 5 mM, NAM exhibited lower Mg²⁺-ATPase activity (P < 0.05), while no marked change was observed in NAM treated with ATP at all concentrations tested (0.25–10 mM) (P > 0.05). Ca²⁺-ATPase activity of NAM treated with 5 mM PP decreased markedly when incubated at temperatures greater than 30 °C, suggesting lowered thermal stability of the liberated myosin molecule. Nevertheless, Ca²⁺-ATPase activity of ATP-treated NAM was similar to the control NAM. In the presence of 5–10 mM MgCl₂, NAM treated with 5 mM PP underwent dissociation effectively, as evidenced by a greater decrease in Mg²⁺-ATPase activity as well as an increased band intensity of actin released. Therefore, addition of PP in combination with MgCl₂ was more effective than was ATP in dissociating the actomyosin complex of prawn muscle.     

Monte Carlo simulations of the photon calibration fields at the underground laboratory of PTB

A unique photon calibration facility operated by Physikalisch-Technische Bundesanstalt (PTB) provides photon fields with area dose rates in the order of the natural environmental radiation and even below. This facility is located in an underground laboratory in the Asse salt mine at a depth of 490 m below ground, where the ambient dose equivalent rate is only 2 nSv h(-1). Radioactive sources of the nuclides (241)Am, (57)Co, (137)Cs, (60)Co and (226)Ra are used to generate photon fields with different characteristics. In the past, the basic properties of the photon field, especially the area dose rate at the reference point and the mean energy of the photon spectra, were calculated by using analytic methods. However, information about scattered photons is only accessible through an investigation of spectra by performing Monte Carlos simulations. Therefore, the photon spectra at the reference point of the calibration facility were calculated using the Monte Carlo transport code MCNP. The results obtained by using this method are of relevance for the traceability of the reference dose rate values to PTB's primary standards, as well as for the determination of the mean photon energy of the spectra. The latter was calculated with respect to the different quantities 'photon fluence', 'air kerma' and 'ambient dose equivalent'. The origin of the scattered component in the photon spectrum is investigated in detail by studying the photon field produced by the quasi-monoenergetic gamma emitter (137)Cs (E(γ) = 662 keV) under various geometrical conditions. Implications of the Monte Carlo simulations on the traceability of the dose rate reference values as well as on the assessment of uncertainties will be described.     

Effects of plasticizers on the properties of edible films from skin gelatin of bigeye snapper and brownstripe red snapper

The effects of type and concentration of plasticizers on the mechanical properties (tensile strength, TS and elongation at break, EAB), water vapor permeability, light transmission, transparency and color of fish skin gelatin edible films from bigeye snapper (Priacanthus marcracanthus) and brownstripe red snapper (Lutjanus vitta) were investigated. At the same plasticizer concentration, fish skin gelatin films from both species plasticized with glycerol (Gly) showed the greatest EAB (P<0.05), whereas ethylene glycol (EG) plasticized films showed the highest TS (P<0.05). Films prepared from brownstripe red snapper skin gelatin exhibited slightly greater TS than those of bigeye snapper skin gelatin (P<0.05) when Gly and sorbitol (Sor) were used. EG, polyethylene glycol 200 (PEG 200) and polyethylene glycol 400 (PEG 400) affected the mechanical properties of both films differently. Films generally became more transparent and EAB, water vapor permeability (WVP), as well as light transmission of films increased, but TS and yellowness decreased with increasing plasticizer concentrations.     

Physical properties and microstructure of commercial Som-fug, a fermented fish sausage

Physical properties and the microstructure of Som-fug, a Thai-style fermented fish sausage, with seven different commercial brands were determined. The released water contents of Som-fug samples ranged from 5.81 to 15.81% and expressible water contents were different among the samples tested (p<0.05). Differences in hardness, fracturability, adhesiveness, springiness, cohesiveness and resilience were also observed. L*, a*, b* and whiteness varied with the samples. Overall, the samples had different acceptability in texture and color. Microstructural study revealed that Som-fug had a three-dimensional network. A more void and open structure correlated well with greater released water and was associated with lower hardness and cohesiveness. Therefore, the different physical properties and microstructure of Som-fug could be influenced by the differences in raw materials, ingredients, processing, and fermentation characteristics, and determined the acceptability of products.     

Effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition,properties and acceptability of Som-fug,a fermented Thai fish mince

The effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug was investigated. During 15 days of iced storage, total volatile base (TVB), trimethylamine (TMA) and TCA-soluble peptide contents as well as thiobarbituric reactive substances (TBARS) of fish muscle increased continuously after 3 days of storage (p < 0.05). It was suggested that deterioration, protein degradation and lipid oxidation proceeded with increasing storage time. Som-fug prepared from surimi of bigeye snapper stored in ice for different times had similar pH, acidity and lactic acid bacteria count at the end of the fermentation (30 °C, 48 h). Generally, higher content of TCA-soluble peptides and higher TBARS were found in fermented Som-fug produced from bigeye snapper stored in ice for a longer time (p < 0.05). Hardness, adhesiveness, springiness, cohesiveness, and resilience of fermented Som-fug decreased with a concomitant increase in weight loss, released water and expressible water contents when fish kept for a longer time were used (p < 0.05). L^∗, a^∗, b^∗, whiteness and the likeness for appearance, colour, texture and flavour of Som-fug decreased when fish kept in ice for an extended time were used (p < 0.05). However, the taste likeness was not affected by iced storage time (p > 0.05). No differences in overall liking were noticeable when fish kept in ice for up to 12 days were used for Som-fug production (p > 0.05). Therefore, the quality of fish used as raw material should be an important factor in determining the characteristics of Som-fug.     

Study on flow and heat transfer of multiple impingement jets

Multiple jets are often used to obtain high heat transfer in a wide area. Heat and flow behavior of multiple jets show more complicated characteristics due to the existence of the interactions between adjoining jets, and between jets and spent flows. To clarify the influence of the flow behavior on heat transfer fields, the time and spatial heat transfer coefficients over the impingement plate were measured using an infrared radiometer when four jets impinged to the impingement plate for various jets arrangements and separating distances from jet exit to the impingement plate. The flow fields were also visualized by means of a water table. The heat transfer characteristics are made clear from the results of the instantaneous heat transfer contour or temperature fluctuation values. © 2005 Wiley Periodicals, Inc. Heat Trans Asian Res, 34(6): 419–431, 2005; Published online in Wiley InterScience ( www.interscience.wiley.com ). DOI 10.1002/htj.20073     

A heat-stable trypsin inhibitor in adzuki bean (Vigna angularis): effect of extraction media, purification and biochemical characteristics

Trypsin inhibitor from adzuki bean ( Vigna angularis ) seed was isolated and characterised. Extraction of seed with NaCl at the concentration of 0.15  m showed a higher recovery of trypsin inhibitor than other solvents tested ( P  <   0.05). Optimal extraction time for the recovery trypsin inhibitor from adzuki bean seed was 30 min ( P  <   0.05). Purification of inhibitor was achieved by heat-treatment at 90 °C for 10 min, followed by ammonium sulphate precipitation with 30–65% saturation and size exclusion chromatography on Sephacryl S-200, presenting a yield and purification of 53.9% and 10.91-fold, respectively. The apparent molecular weight of trypsin inhibitor was estimated to be 14 kDa based on SDS-PAGE and inhibitor activity of zones separated by electrophoresis. The purified inhibitor was stable over a broad pH range and retained high inhibitory activity toward trypsin after incubation at 90 °C for 60 min. NaCl, at 0–3% concentration, did not affect the inhibitory activity of purified trypsin inhibitor, however, the activity was lost when sample was treated with β-mercaptoethanol prior to electrophoresis.     

Isolation and characterization of collagen from bigeye snapper (Priacanthus macracanthus) skin

Acid‐solubilized collagen (ASC) and pepsin‐solubilized collagen (PSC) were isolated from the skin of bigeye snapper (Priacanthus macracanthus) with yields of 64 and 11 g kg^?1 wet weight, respectively. Both ASC and PSC were characterized as type I collagens with no disulfide bonds. Peptide maps of ASC and PSC digested by V8 protease and lysyl endopeptidase showed some differences in peptide patterns and were totally different from those of calf skin collagen. The maximum solubility was observed at pH 4 and 5 for ASC and PSC, respectively. A sharp decrease in solubility of both collagens in acetic acid was found with NaCl concentration above 30 g l^?1. Thermal transitions of ASC and PSC in deionized water were observed with T_max of 30.37 and 30.87 °C, respectively, and were lowered in the presence of acetic acid (0.05 mol kg^?1 solution). Therefore, ASC was a major fraction in bigeye snapper skin and it exhibited some different characteristics to PSC. Copyright © 2005 Society of Chemical Industry     

Effect of reactant concentrations on the Maillard reaction in a fructose–glycine model system and the inhibition of black tiger shrimp polyphenoloxidase

The characteristics and the inhibitory activity towards black tiger shrimp polyphenoloxidase of Maillard reaction products (MRPs), prepared by heating an equimolar mixture of fructose and glycine at various concentrations (0.75–30 mM) at 100 °C for 12 h, were investigated. Increase in the intermediate products was observed with increasing reactant concentration, as evidenced by the increase in A₂₉₄ and fluorescence intensity. Furthermore, development of browning (A₄₂₀) was noticeable when the reactant concentration increased. The inhibitory activity of MRPs towards PPO gradually increased when the concentration of each reactant increased and reached a maximum at 30 mM (80% inhibition). The increase in the inhibitory activity of MRPs was coincidental with the increase in the reducing power, A₂₉₄, fluorescence intensity, as well as browning intensity. Generally, the development of Maillard reaction products was associated with decrease in pH and loss of reducing sugar and free amino groups, with coincidental increase in reducing power and copper-chelating property. MRPs with the reactant concentration of 4.5–30 mM were able to chelate the copper ion. Therefore, the inhibitory activity of MRPs towards browning, induced by PPO, was most likely due to their copper-chelating property as well as reducing power.