米の成熟期及び発芽期中のアミラーゼの消長(農芸化学)

カンボジヤで採取されたインド型稲の浮稲(CO. 64)と非浮稲(Poik Reour)及び日本型稲の農林22号を用いて, それら生育中の茎葉部及び種子, 並びに発芽期中の種子に含まれるアミラーゼの消長を調べた。その結果, いずれの場合にも, 未発芽種子中に検出されなかったα・アミラーゼは成熟期初期の種子に出現して最高値を示したのち消失し, 発芽期に再び急増することが判った。また, β-アミラーゼについては, その成熟期及び発芽期の消長から, 発芽期中にも新たに合成される可能性の大きいことが示唆された。更に, 実験に用いた上記3品種の中では, 浮稲の種子と茎葉部に最も高いアミラーゼ含量が検出された。この高い酵素活性と浮稲の品種特性についても考察した。 / Using a floating rice (CO. 64) and a non-floating rice (Poik Reour) of Indica type collected in Cambodia and a Japonica type rice (Norin No. 22), changes of amylase contents in the shoots and the grains during maturing, dormant and germinating periods were investigated. One of the results obtained was that α-amylase of the grains, which was not detected at dormant period, appeared at earlier stage of maturing and disappeared soon later. Another was that there was a strong possibility of de novo synthesis of β-amylase during germination. Compared with other rice plants, the floating rice was found to contain higher levels of both α-and β-amylase in the grains and the shoots

麦芽プロテアーゼに関する研究 : (第 3 報)ジベレリン酸処理発芽中の小麦プロテアーゼのクロマトグラフィー的挙動(農芸化学)

未発芽および発芽小麦中のプロテアーゼ活性を基質としてカゼイン, ゼラチンおよびヘモグロビンを用いて測定した。その結果, いずれの基質に対する分解酵素活性も発芽中に急増し, その増加割合はジベレリン酸処理によって促進されることがわかった。また, これらプロテアーゼ活性の強さと小麦の葉芽伸長度との間にある相間性が認められた。さらに, ジベレリン酸処理による小麦発芽中のカゼイン分解酵素活性とヘモグロビン分解酵素活性の消長をDEAE-Sephadex A-50カラムを用いて追跡した結果, いずれの場合にも, 発芽8日目の試料中にそれぞれ3つの酵素画分の存在することが認められた。 / Proteolytic activity in ungerminated and germinated wheat was measured using casein, gelatin and haemoglobin as substrates. Rapid increases in caseinase, gelatinase and haemoglobinase activities were observed during germination, the rates of which were enhanced by gibberellic acid treatment. There seemed to be some proportional relationship between lengths of wheat sprout and proteolytic activities. Chromatographic behavior of caseinase and haemoglobinase during germination was also pursued with a DEAE-Sephadex A-50 column and three fractions of each enzyme were found in germinated wheat

Multi-physics numerical analyses for predicting the alterations in permeability and reactive transport behavior within single rock fractures depending on temperature, stress, and fluid pH conditions

The aim of the current study was to establish a validated numerical model for addressing the changes in permeability and reactive transport behavior within rock fractures based on the fluid pH under coupled thermal-hydraulic-mechanical-chemical (THMC) conditions. Firstly, a multi-physics reactive transport model was proposed, considering the geochemical reactions that depend on the temperature, stress, and fluid chemistry conditions (e.g., fluid pH and solute concentrations), as well as the changes in permeability in the rock fractures driven by these reactions, after which the correctness of the model implementation was verified by solving the 1D reactive transport problem as a fundamental benchmark. Secondly, the validity of the model against actual rock fractures was investigated by utilizing the model to replicate the measurements of the evolving permeability and the effluent element concentrations in single granite fractures obtained by means of two flow-through experiments using deionized water (pH ∼ 6) and a NaOH aqueous solution (pH ∼ 11) as permeants under stressed, temperature-elevated conditions. The model predictions efficiently followed the changes in fracture permeability over time measured by both experiments. Additionally, the observed difference in the changing rates, which may contribute to the difference in the fluid pH between the two experiments, was also captured exactly by the predictions. Moreover, in terms of the effluent element concentrations, among all the elements targeted for measurement, the concentrations of most elements were replicated by the model within one order of discrepancy. Overall, it can be concluded that the developed model should be valid for estimating the changes in permeability and reactive transport behavior within rock fractures induced by geochemical reactions which depend on the fluid pH under coupled THMC conditions

Calidad de servicio y satisfacción de clientes en una aplicación digital de delivery para alimentos, de Trujillo en el 2022

La investigación tuvo como propósito determinar la relación entre la calidad de servicio y la satisfacción de clientes en un aplicativo digital de delivery para alimentos en la ciudad de Trujillo en el año 2022, frente a lo cual surgió la pregunta: ¿En qué medida está relacionada la calidad de servicio y la satisfacción de clientes en un aplicativo digital de delivery para alimentos en la ciudad de Trujillo en el año 2022? La metodología de la investigación fue cuantitativa, y tuvo un enfoque descriptivo-correlacional, empleado a través de la difusión de un cuestionario a 279 clientes del aplicativo móvil. Se logró determinar que, con una significancia de 0,000, así como un coeficiente de relación de 0,510, dictaminado por la prueba no paramétrica Rho de Spearman, existe una relación muy fuerte y positiva entre ambas variables, de modo que, siempre que los consumidores tengan una percepción positiva sobre los factores que componen la calidad de servicio del aplicativo móvil, como los elementos tangibles, la confiabilidad, la capacidad de respuesta, la seguridad y la empatía, se podrá optimizar la satisfacción del cliente, de modo que, se confirma que aún son conceptos vigentes e importantes para las empresas en el contexto actual

The Beat Generation

Program for the tenth annual RISD Cabaret held in the Waterman Building, top floor coinciding with the fiftieth anniversary of the year when Allen Ginsburg, William Burroughs and Jack Kerouac first met and started a movement which changed the face of postwar American and influenced the 1960s as well as the subculture of the \u2770s and \u2780s. Program, poster and tickets designed by Antoinette le Vaillant.https://digitalcommons.risd.edu/liberalarts_cabaret_programs/1012/thumbnail.jp

Computing the Field-of-View of a Stitched Panorama to Create FoV Sensitive Virtual Environments

The representation of a visual scene is a key issue in navigating through image-based virtual environments. Using affine and projective invariants, sequential /multiple images from a pivoting camera can be easily mosaiced into a planar sheet. We discuss the importance of field-of-view to share the sensation of the scene observer (i.e. camera person) in a virtual environment and propose a method of obtaining the total field-of-view angle of image mosaics. The extension to an environment with moving objects as well as applications are presented. 1. Introduction Recent progress in computer graphics technology, especially in the texture-mapping (e.g. environmentmapping) of pixel images is closing the gap between 3-D scene reconstruction from image sequences and the creation of geometrically modeled virtual environments. Due to the visual perception ability of humans, we can "feel" reality by mapping scene images (texture) onto roughly reconstructed geometric models such as human faces an..