46 research outputs found

    Cascade coherence transfer and magneto-optical resonances at 455 nm excitation of Cesium

    Full text link
    We present and experimental and theoretical study of nonlinear magneto-optical resonances observed in the fluorescence to the ground state from the 7P_{3/2} state of cesium, which was populated directly by laser radiation at 455 nm, and from the 6P_{1/2} and 6P_{3/2} states, which were populated via cascade transitions that started from the 7P_{3/2} state and passed through various intermediate states. The laser-induced fluorescence (LIF) was observed as the magnetic field was scanned through zero. Signals were recorded for the two orthogonal, linearly polarized components of the LIF. We compared the measured signals with the results of calculations from a model that was based on the optical Bloch equations and averaged over the Doppler profile. This model was adapted from a model that had been developed for D_1 and D_2 excitation of alkali metal atoms. The calculations agree quite well with the measurements, especially when taking into account the fact that some experimental parameters were only estimated in the model.Comment: small changes to text of previous version; 12 pages, 8 figure

    Sudden drop of fractal dimension of electromagnetic emissions recorded prior to significant earthquake

    Full text link
    The variation of fractal dimension and entropy during a damage evolution process, especially approaching critical failure, has been recently investigated. A sudden drop of fractal dimension has been proposed as a quantitative indicator of damage localization or a likely precursor of an impending catastrophic failure. In this contribution, electromagnetic emissions recorded prior to significant earthquake are analysed to investigate whether they also present such sudden fractal dimension and entropy drops as the main catastrophic event is approaching. The pre-earthquake electromagnetic time series analysis results reveal a good agreement to the theoretically expected ones indicating that the critical fracture is approaching

    Influence of amyloglucosidase in bread crust properties

    Get PDF
    Enzymes are used in baking as a useful tool for improving the processing behavior or properties of baked products. A number of enzymes have been proposed for improving specific volume, imparting softness, or extend the shelf life of breads, but scarce studies have been focused on bread crust. The aim of this study was to determine the use of amyloglucosidase for modulating the properties of the bread crust and increase its crispness. Increasing levels of enzyme were applied onto the surface of two different partially bake breads (thin and thick crust bread). Amyloglucosidase treatment affected significantly (P<0.05) the color of the crust and decreased the moisture content and water activity of the crusts. Mechanical properties were modified by amyloglucosidase, namely increasing levels of enzyme promoted a decrease in the force (Fm) required for crust rupture and an increase in the number of fracture events (Nwr) related to crispy products. Crust microstructure analysis confirmed that enzymatic treatment caused changes in the bread crust structure, leading to a disruption of the structure, by removing the starchy layer that covered the granules and increasing the number of voids, which agree with the texture fragility.Authors acknowledge the financial support of Spanish Ministry of Economy and Sustainability (Project AGL2011-23802), the European Regional Development Fund (FEDER), Generalitat Valenciana (Project Prometeo 2012/064) and the Consejo Superior de Investigaciones Cientificas (CSIC). R. Altamirano-Fortoul would like to thank her grant to CSIC. The authors also thank Forns Valencians S. A. (Spain) for supplying commercial frozen partially baked breads.Altamirano Fortoul, RDC.; Hernando Hernando, MI.; Molina Rosell, MC. (2014). Influence of amyloglucosidase in bread crust properties. Food and Bioprocess Technology. 7(4):1037-1046. https://doi.org/10.1007/s11947-013-1084-xS1037104674Altamirano-Fortoul R, Hernando I & Rosell CM (2013) Texture of bread crust: puncturing settings effect and its relationship to microstructure. Journal of Texture Studies. doi: 10.1111/j.1745-4603.2012.00368.x .Altamirano-Fortoul, R., Le Bail, A., Chevallier, S., & Rosell, C. M. (2012). Effect of the amount of steam during baking on bread crust features and water diffusion. Journal of Food Engineering, 108, 128–134.Altamirano-Fortoul R & Rosell CM (2010) Alternatives for extending crispiness of crusty breads. In Proceedings of International Conference on Food Innovation, FoodInnova, 25–29 October 2010, Valencia, Spain. ISBN978-84-693-5011-.9.Arimi, J. M., Duggan, E., O’sullivan, M., Lyng, J. G., & O’riordan, E. D. (2010). Effect of water activity on the crispiness of a biscuit (crackerbread): mechanical and acoustic evaluation. Food Research International, 43, 1650–1655.Castro-Prada, E. M., Primo-Martin, C., Meinders, M. B. J., Hamer, R. J., & Van Vliet, T. (2009). Relationship between water activity, deformation speed, and crispness characterization. Journal of Texture Studies, 40, 127–156.Esveld, D. C., Van Der Sman, R. G. M., Van Dalen, G., Van Duynhoven, J. P. M., & Meinders, M. B. J. (2012). Effect of morphology on water sorption in cellular solid foods. Part I: Pore Scale Network Model. Journal of Food Engineering, 109, 301–310.Goedeken, D. L., & Tong, C. H. (1993). Permeability measurements of porous food materials. Journal of Food Science, 58, 1329–1331.Gondek, E., Lewicki, P. P., & Ranachowski, Z. (2006). Influence of water activity on the acoustic properties of breakfast cereals. Journal of Texture Studies, 37, 497–515.Guerrieri, N., Eynard, L., Lavelli, V., & Cerletti, P. (1997). Interactions of protein and starch studied through amyloglucosidase action. Cereal Chemistry, 74, 846–850.ICC. (1994). Standard methods of the International Association for Cereal Science and Technology. Vienna: Austria.Heenan, S. P., Dufour, J. P., Hamid, N., Harvey, W., & Delahunty, C. M. (2008). The sensory quality of fresh bread: descriptive attributes and consumer perceptions. Food Research International, 41, 989–997.Heiniö, R. L., Nordlund, E., Poutanen, K., & Buchert, J. (2012). Use of enzymes to elucidate the factors contributing to bitterness in rye flavor. Food Research International, 45, 31–38.Hug-Iten, S., Escher, F., & Conde-Petit, B. (2003). Staling of bread: role of amylose and amylopectin and influence of starch-degrading enzymes. Cereal Chemistry., 80(6), 654–661.Jakubczyk, E., Marzec, A., & Lewicki, P. P. (2008). Relationship between water activity of crisp bread and its mechanical properties and structure. Polish Journal of Food and Nutrition Sciences, 58(1), 45–51.Luyten, A., Pluter, J. J., & Van Vliet, T. (2004). Crispy/crunchy crusts of cellular solid foods: a literature review with discussion. Journal of Texture Studies, 35, 445–492.Potter, N. N., & Hotchkiss, J. H. (1998). Food dehydration and concentration. In N. N. Potter & J. H. Hotchkiss (Eds.), Food Science (5th ed.). New York: Aspen Publishers.Primo-Martin, C., Van de Pijpekamp, A., Van Vliet, T., Jongh, H. H. J., Plijter, J. J., & Hamer, R. J. (2006). The role of the gluten network in the crispness of bread crust. Journal of Cereal Science, 43, 342–352.Primo-Martin, C., Sozer, N., Hamer, R. J., & Van Vliet, T. (2009). Effect of water activity on fracture and acoustic characteristics of a crust model. Journal of Food Engineering, 90, 277–284.Roudaut, G., Dacremont, C., & Le Meste, M. (1998). Influence of water on the crispness of cereal-based foods: acoustic, mechanical, and sensory studies. Journal of Texture Studies, 29, 199–213.Roudaut, G., Dacremont, C., Pamies, B. V., Colas, B., & Le Meste, M. (2002). Crispness: a critical review on sensory and material science approaches. Trends in Food Science and Technology, 13, 217–227.Rojas JA (2000) Uso combinado de hidrocoloides y alfa-amilasa como mejorantes en panificación. Dissertation PhD Thesis. Universidad Politécnica de ValenciaRosell, C. M. (2007). Vitamin and mineral fortification of bread. In B. Hamaker (Ed.), Technology of functional cereal products. Cambridge: Woodhead Publishing Ltd.Rosell, C. M. (2011). The science of doughs and bread quality. In V. R. Preedy, R. R. Watson, & V. B. Patel (Eds.), Flour and breads and their fortification in health and disease prevention (pp. 3–14). London: Academic.Rosell CM, Altamirano-Fortoul R & Hernando I (2011) Mechanical properties of bread crust by puncture test and the effect of sprayed enzymes. In: Proceedings of 6th International Congress Flour. Bread’11, 8th Croatian Congress of Cereal Technologist, 12–14 October 2011, Opatija, Croatia. ISSN 1848–2562.Sahlström, S., & Brathen, E. (1997). Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling. Food Chemistry, 58, 75–80.Sharma K & Singh J (2010) Enzymes in baking industry. Panesar, P.S.; Marwaha, S.S and Chopra, H.K. (Eds), Enzymes in food processing, fundamentals and potential applications, IK International Publishing House Pvt. Ltd, New Delhi, India.Stokes, D. J., & Donald, A. M. (2000). In situ mechanical testing of dry and hydrated breadcrumb in the environmental scanning electron microscope (ESEM). Journal of Materials Science, 35, 599–607.Tsukakoshi, Y., Naito, S., & Ishida, N. (2008). Fracture intermittency during a puncture test of cereal snacks and its relation to porous structure. Food Research International, 41, 909–917.Van Benschop CHM, Terdu AG & Hille JDR (2012) Baking enzyme composition as SSL replacer. Patent No.US2012164272.Van Eijk JH (1991) Retarding the firming of bread crumb during storage. Patent No. US5023094.Van Hecke, E., Allaf, K., & Bouvier, J. M. (1998). Texture and structure of crispy-puffed food products—part II: mechanical properties in puncture. Journal of Texture Studies, 29, 617–632.Vanin, F. M., Lucas, T., & Trystram, G. (2009). Crust formation and its role during bread baking. Trends in Food Science and Technology, 20, 333–343.Van Nieuwenhuijzen, N. H., Primo-Martin, C., Meinders, M. B. J., Tromp, R. H., Hamer, R. J., & Van Vliet, T. (2008). Water content or water activity: what rules crispy behavior in bread crust? Journal of Agricultural and Food Chemistry, 56, 6432–6438.Van Oort, M. (2010). Enzymes in bread making. In R. J. Whitehurst & M. Van Oort (Eds.), Enzymes in food technology (2nd ed.). Iowa: Wiley-Blackwell.Vidal, F.D., Guerrety, A.B. (1979) Antistaling agent for bakery products. Patent No. US54160848.Wählby, U., & Skjoldebrand, C. (2002). Reheating characteristic of crust formed on buns, and crust formation. Journal of Food Engineering, 53, 177–184.Würsch, P., & Gumy, D. (1994). Inhibition of amylopectin retrogradation by partial beta-amylosis. Carbohydrate Research, 256, 129–137.Xiong, X., Narsimhan, G., & Okos, M. R. (1991). Effect of composition and pore structure on binding energy and effective diffusivity of moisture in porous foods. Journal of Food Engineering, 15, 187–208

    Distinguishing closely related amyloid precursors using an RNA aptamer

    Get PDF
    Although amyloid fibrils assembled in vitro commonly involve a single protein, fibrils formed in vivo can contain multiple protein sequences. The amyloidogenic protein human ?2-microglobulin (h?2m) can co-polymerize with its N-terminally truncated variant (?N6) in vitro to form hetero-polymeric fibrils that differ from their homo-polymeric counterparts. Discrimination between the different assembly precursors, for example by binding of a biomolecule to one species in a mixture of conformers, offers an opportunity to alter the course of co-assembly and the properties of the fibrils formed. Here, using h?2m and its amyloidogenic counterpart, ??6, we describe selection of a 2'F-modified RNA aptamer able to distinguish between these very similar proteins. SELEX with a N30 RNA pool yielded an aptamer (B6) that binds h?2m with an EC50 of ?200 nM. NMR spectroscopy was used to assign the (1)H-(15)N HSQC spectrum of the B6-h?2m complex, revealing that the aptamer binds to the face of h?2m containing the A, B, E, and D ?-strands. In contrast, binding of B6 to ?N6 is weak and less specific. Kinetic analysis of the effect of B6 on co-polymerization of h?2m and ?N6 revealed that the aptamer alters the kinetics of co-polymerization of the two proteins. The results reveal the potential of RNA aptamers as tools for elucidating the mechanisms of co-assembly in amyloid formation and as reagents able to discriminate between very similar protein conformers with different amyloid propensity

    Buildup of Luminescence in AgBr: I -

    No full text

    High-reliability extra-large motor drives for oil and gas industry

    No full text
    Oil and gas are the most important energy resources on the globe. They need to be transported to feed the energy to remote cities and towns. For efficient use of energy, variable frequency drives (VFD) are used in domestic and industrial appliances. In Industrial applications such as the gas industry, capacity of driven compressors is extraordinary large and rated up to 100MW. Then, different VFD technology is required from those for general machines. This paper introduces advanced Megawatt inverter technology for extra-large compressor drive use. The description includes performance evaluation, quality control and field experiences of the extra-large inverters. High reliability, which is critical in oil and gas industry application, is achieved. This paper addresses also issues related to AC grid connection of the extra-large inverters. © 2013 IEEE
    corecore