Importance of Enzymes to Value-Added Quality of Foods

New uses of enzymes are of major importance for value-added quality of foods. At the production and postharvest handling levels, enzymes associated with maturation , color , texture, flavor and nutritional changes are important. Recent examples are discussed which include longer storage prior to initiation of ripening , deletion or control of genes that result in softening1 browning and other quality defects and the enhancement of genes that improve the nutritional quality of foods. At the processing level, new uses of enzymes are described to change the properties of proteins and lipids , to eliminate off-flavor in beers and sterilized milk, and to monitor adequate blanching of fruits and vegetables

The Intellectual Contributions of American Muslim Scholars

This chapter discusses the work of five American Muslim scholars: Fazlur Rahman, Amina Wadud, Taha Jabir al-Alwani, Abdullahi Ahmed an-NaÊ¿im, and M. A. Muqtedar Khan. Their contributions influence and inform the debates on a variety of issues, such as ijtihad, shari\u27a, gender equality, human rights, democracy and reform, and interfaith dialogue. These scholars agree that a crisis of thought exists in the Muslim world and that it was created because of the absence of ijtihad. They recognize that many problems plague the Muslim world and Muslim communities ”problems partly engendered by taqlid and a reliance on old interpretations of the Qur\u27an. To solve them and achieve reform, justice, and gender equality, Muslim scholars should drive these debates forward through a commitment to continuous and progressive exegetical exercises. Thus this chapter outlines how each one of these five scholars explains and interprets these debates and assesses their attempts at reopening the doors of ijtihad

Effect of Water Content on the Thermal Inactivation Kinetics of Horseradish Peroxidase Freeze-Dried from Alkaline pH

The thermal inactivation of horseradish peroxidase freeze-dried from solutions of different pH (8, 10 and 11.5, measured at 25 C) and equilibrated to different water contents was studied in the temperature range from 110 to 150 C. The water contents studied (0.0, 1.4, 16.2 and 25.6 g water per 100 g of dry enzyme) corresponded to water activities of 0.0, 0.11, 0.76 and 0.88 at 4 C. The kinetics were well described by a double exponential model. The enzyme was generally more stable the lower the pH of the original solution, and for all pH values, the maximum stability was obtained at 1.4 g water/100 g dry enzyme. Values of z were generally independent of water content and of the pH of the original solution, and in the range of 15–25 °C, usually found in neutral conditions, with the exception of the enzyme freeze dried from pH 11.5 and equilibrated with phosphorus pentoxide, where a z-value of the stable fraction close to 10 C was found

Vortex Structures Formed by the Interference of Sliced Condensates

We study the formation of vortices, vortex necklaces and vortex ring structures as a result of the interference of higher-dimensional Bose-Einstein condensates (BECs). This study is motivated by earlier theoretical results pertaining to the formation of dark solitons by interfering quasi one-dimensional BECs, as well as recent experiments demonstrating the formation of vortices by interfering higher-dimensional BECs. Here, we demonstrate the genericity of the relevant scenario, but also highlight a number of additional possibilities emerging in higher-dimensional settings. A relevant example is, e.g., the formation of a "cage" of vortex rings surrounding the three-dimensional bulk of the condensed atoms. The effects of the relative phases of the different BEC fragments and the role of damping due to coupling with the thermal cloud are also discussed. Our predictions should be immediately tractable in currently existing experimental BEC setups.Comment: 8 pages, 6 figures (low res). To appear in Phys. Rev. A. Full resolution preprint available at: http://www-rohan.sdsu.edu/~rcarrete/publications

Characterization of a 5-eV neutral atomic oxygen beam facility

An experimental effort to characterize an existing 5-eV neutral atomic oxygen beam facility being developed at Princeton Plasma Physics Laboratory is described. This characterization effort includes atomic oxygen flux and flux distribution measurements using a catalytic probe, energy determination using a commercially designed quadrupole mass spectrometer (QMS), and the exposure of oxygen-sensitive materials in this beam facility. Also, comparisons were drawn between the reaction efficiencies of materials exposed in plasma ashers, and the reaction efficiencies previously estimated from space flight experiments. The results of this study show that the beam facility is capable of producing a directional beam of neutral atomic oxygen atoms with the needed flux and energy to simulate low Earth orbit (LEO) conditions for real time accelerated testing. The flux distribution in this facility is uniform to +/- 6 percent of the peak flux over a beam diameter of 6 cm

Faddeev calculations of break-up reactions with realistic experimental constraints

We present a method to integrate predictions from a theoretical model of a reaction with three bodies in the final state over the region of phase space covered by a given experiment. The method takes into account the true experimental acceptance, as well as variations of detector efficiency, and eliminates the need for a Monte-Carlo simulation of the detector setup. The method is applicable to kinematically complete experiments. Examples for the use of this method include several polarization observables in dp break-up at 270 MeV. The calculations are carried out in the Faddeev framework with the CD Bonn nucleon-nucleon interaction, with or without the inclusion of an additional three-nucleon force.Comment: 18 pages, 9 figure