Adaptive Sensing Based on Profiles for Sensor Systems

This paper proposes a profile-based sensing framework for adaptive sensor systems based on models that relate possibly heterogeneous sensor data and profiles generated by the models to detect events. With these concepts, three phases for building the sensor systems are extracted from two examples: a combustion control sensor system for an automobile engine, and a sensor system for home security. The three phases are: modeling, profiling, and managing trade-offs. Designing and building a sensor system involves mapping the signals to a model to achieve a given mission

An Improved Convenient Molecular Weight-determination Method of Subunit for Active Stainable-Enzyme after SDS Electrophoresis

An improved method to determine the molecular weight of the subunit of lactate dehydrogenase and malate dehydrogenase after sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE) has been developed. This method was based on the finding that on a gel, which was washed with a buffer to remove SDS after SDS-PAGE, stained with an enzymatic activity staining mixture and then stained with coomassie blue, there appeared one active stained band with apparent molecular weights of 35,500 (monomer) (lactate dehydrogenase) and 31,000 (monomer) (malate dehydrogenase) on the SDS-PAGE gel. The method developed here may be applicable to a wide range of active stainable-enzymes as a rapid and simple molecular weight determination method of the subunit after SDS-PAGE

An Improved Convenient Molecular Weight-determination Method for Active Stainable-Enzyme after SDS Electrophoresis

An improved method to determine the molecular weight of alcohol dehydrogenase after sodium dodecylsulfate polyacrylamide gel electrophoresis(SDS-PAGE) has been developed. This method was based on the finding that on a gel, which was washed with a buffer to remove SDS after SDS-PAGE, stained with an enzymatic activity staining mixture and then stained with coomassie blue, there appeared two active stained bands with apparent molecular weights of 148,000(tetramer)and 35,000(monomer)on the SDS-PAGE gel. The method developed here may be applicable to a wide range of active stainable-enzymes as a rapid and simple molecular weight determination method after SDS-PAGE

Effects of Hormones on Cultivation of Tricholoma matsutake Mycelia

A mixture of callus of Akamatsu and mycelium of Tricholoma matsutake was obtained from roots of it with MS medium containing 0.01μM of 2, 4-D and 0.1μM of kinetin. Colony, which formed polymer of mycelia of T. matsutake, was obtained with MS medium containing 0.01μM of IAA and 0.01μM of kinetin. Therefore, it may be possible to cultivate T. matsutake by means of using hormones such as IAA and kinetin on the sawdust medium

Effects of Fermentable Sugar Derived from Bunashimeji Mushroom on Fermentation in Bread Processing

The addition of bunashimeji affected gas production in baker\u27s yeast. After 4 hours of incubation, total gas production increased about 1.8 times that of standard dough, and a few large holes and many small holes appeared on top of the dough containing bunashimeji after 6 hours of incubation. Gas production increased with increasing consumption of glucose in bunashimeji. The addition of bunashimeji to wheat flour increased production of low molecular weight sugar (fermentable sugar). Therefore, we concluded that adding bunashimeji to white bread dough provided nutrients as fermentable sugar for the yeast. This resulted in excessive initial production of gas forming holes upon exiting the dough, and reducing the volume of the dough as a result. Consequently, dough in which holes were formed on top was broken before oven baking, and loaf volume and specific loaf volume of the bread containing 5% bunashimeji was markedly decreased when an automatic bread baker was used

担子菌の発酵能による機能性大豆食品の開発

We evaluated the physiological activity of soybean fermented with mushroom mycelia．Without heating，fibrinolytic activity was observed in Schizophyllum commune（1418mm2），Pleurotus cornucopiae（ 1635mm2），Hericium ramosum（1608mm2）and NAPA（Ganodermataceae produced in Thailand） （1284mm2）． The cell-free crude extract form Schizophyllum commune（563mm2）and Pleurotus cornucopiae（ 369mm2）showed the fibrinolytic activity．Concerning the antithrombin activity，the thrombin clotting time was more than 600 seconds for Coriolus versicolor，Pleurotus cornucopiae，Lenzites betulina，Wolfiporia cocos，Schizophyllum commune， NAPA， Hericium erinaceum，Wynnea gigantea， Ramaria botrytis，Cordyceps militaris，Hericium ramosum and Stropharia rugosoannulata. Even after heating，Wolfiporia cocos and Macrolepiota procera showed the clotting time of more than 600 seconds. Compared with the blank（soybeans before fermentation），the total amino acid level increased to 38-fold for Schizophyllum commune and Pleurotus cornucopiae，to 20-fold for Hericium ramosum and to 15-fold for NAPA. In addition，the possible conversion from the glycoside type of isoflavone to the aglycon type was suggested

Effects of Aspartame on alcohol fermentation in Aspartame-added bread processing

The addition of aspartame to white bread dough affected the gas production due to baker\u27s yeast. After 3 hours of incubation, the total gas production of 3% aspartame-added dough decreased about 0.4 times that of standard dough. Gas production decreased with increasing concentrations of aspartame. On the other hand, the expansion of aspartame-added dough increased with increasing concentration of aspartame. The dough containing 3% aspartame expanded the same as standard dough. The ratio of internal gas production to total gas production increased by about 3 times that of standard dough with sugar. The addition of aspartame to white bread dough inhibited the activity of alcohol dehydrogenase. The characteristics of aspartame-added bread allows extension of the dough with gas, keeps the gas in the dough, preserves gas release, and leads to a normal loaf volume, though the addition of aspartame to white bread dough regulated alcohol fermentation of the yeast and the total gas production decreased

Dielectrophoresis Conditions for Pearl Chain Formation and Effect of Pulse Field Strength on Protoplast Breakdown of Hericium erinaceum

The fusion method using PEG as a fusogenic agent has a number of disadvantages in comparison with the newly developed electrical fusion method. However, there has been little application yet of this electrical fusion method to the fusion of protoplasts of mushrooms. In this report, we describe the pearl chain formation and effect of pulse field strength on protoplast breakdown of protoplasts prepared from Hericium erinaceum. The protoplasts density favorable for pearl chain formation was about 10^8protoplasts/ml, and the yield of single pairs was maximum (30%) after 60sec dielectrophoresis at 100V/cm and 1MHz. The field intensity required to decompose half of the protoplast from H. erinaceum was 8kV/cm in a 0.7M mannitol solution

Utilization of Enokitake and Shiitake in fiber-bread processing and their characteristics

Bread containing 5% enokitake (Flammulina velutipes) produced manually the expanded most, however, in the case of shiitake (Lentinus edodes), the loaf volume of bread decreased with an increasing concentration of shiitake. In the case of dough without sugar, the bread containing 10% enokitake the expanded most, however, that of more than 10% enokitake decreased with an increasing concentration of enokitake. The loaf volume of shiitake bread without sugar also decreased with an increasing concentration of shiitake because shiitake strongly inhibited the growth of baker\u27s yeast. The firmness of the bread increased with an increasing concentration of enokitake or shiitake until the concentration was 30%. Fermentable sugars such as glucose, mannitol, maltose and trehalose from enokitake and glucose from shiitake were consumed with fermentation by yeast (Saccharomyces cerevisiae) during the first 4 hours of incubation

Screening of aspartate dehydrogenase of bacteria

Fifty-two strains of bacteria cultured under aerobic conditions and 12 strains of bacteria cultured under anaerobic conditions demonstrated high activity staining of aspartate dehydrogenase with NAD^+. Four strains of bacteria cultured under aerobic conditions and 7 strains of bacteria cultured under anaerobic conditions demonstrated high activity staining of aspartate dehydrogenase with NADP^+. Seven strains of bacteria cultured under aerobic conditions and 4 strains of bacteria cultured under anaerobic conditions demonstrated high specific activity of aspartate dehydrogenase with NAD^+. One strain of bacteria cultured under aerobic conditions and 5 strains of bacteria cultured under anaerobic conditions demonstrated high specific activity of aspartate dehydrogenase with NADP^+. A strain of S. liquefaciens IFO 12979 showed highest specific activity of aspartate dehydrogenase with NAD^+ and NADP^+