Effects of diabetes and exercise on the expression of the RCAN1 protein in rat skeletal muscle. Implication of oxidative stress.

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Enzyme Activity Levels in Beef: Effect of Postmortem Aging and End‐point Cooking Temperature

While it is known that meat flavor varies as a function of end‐point cooking temperature, storage time, and activity of endogenous hydrolytic enzymes, little is known about the interrelationship of these three factors with flavor. Several endogenous enzymes and proteins with potential involvement in meat flavor were investigated. The data indicate two main observations: (1) enzymes are redistributed to new intracellular compartments during postmortem aging. (2) enzyme activity is temperature dependent over the range examined (20‐80°C) with some enzymes such as cathepsins B & L retaining a high level of activity (\u3e20% of that at 20°C) at temperatures above 70°C. Thus, the combined effect of postmortem aging and cooking, via enzyme redistribution and enzyme activity, respectively, influence the production of flavor compounds and precursors. Copyright © 1990, Wiley Blackwell. All rights reserve

A Novel Approach to Enhance the Mechanical Strength and Electrical and Thermal Conductivity of Cu-GNP Nanocomposites

Copper/graphene nanoplatelet (GNP) nanocomposites were produced by a wet mixing method followed by a classical powder metallurgy technique. A qualitative evaluation of the structure of graphene after mixing indicated that wet mixing is an appropriate dispersion method. Thereafter, the effects of two post-processing techniques such as repressing-annealing and hot isostatic pressing (HIP) on density, interfacial bonding, hardness, and thermal and electrical conductivity of the nanocomposites were analyzed. Density evaluations showed that the relative density of specimens increased after the post-processing steps so that after HIPing almost full densification was achieved. The Vickers hardness of specimens increased considerably after the post-processing techniques. The thermal conductivity of pure copper was very low in the case of the as-sintered samples containing 2 to 3 pct porosity and increased considerably to a maximum value in the case of HIPed samples which contained only 0.1 to 0.2 pct porosity. Electrical conductivity measurements showed that by increasing the graphene content electrical conductivity decreased