Extruding the vortex lattice: two reacting populations of dislocations

A controllable soft solid is realised in vortex matter in a type II superconductor. The two-dimensional unit cell area can be varied by a factor of $10^4$ in the solid phase, without a change of crystal symmetry offering easy exploration of extreme regimes compared to ordinary materials. The capacity to confine two-dimensional vortex matter to mesoscopic regions provides an arena for the largely unexplored metallurgy of plastic deformation at large density gradients. Our simulations reveal a novel plastic flow mechanism in this driven non-equilibrium system, utilising two distinct, but strongly interacting, populations of dislocations. One population facilitates the relaxation of density; a second aids the relaxation of shear stresses concentrated at the boundaries. The disparity of the bulk and shear moduli in vortex matter ensures the dislocation motion follows the overall continuum flow reflecting density variation

Remote online assessments within food science – does it breed student engagement?

ICT systems are commonly used within academic teaching and learning usually used as formative assessments and / or summative multiple choice examinations. Student engagement is a key driver of module development and ultimately secures student attainment within the course. The Student Employability Application Remote (SEAR) model has been developed to enhance the student experience within the food suite of programmes in Abertay. The model represents the use of remote online summative assessments which use innovative methods of assessment. The summative examination uses the application of knowledge provided by the student to write a report for a real life scenario, the student is encouraged to use a higher level of complexity to solve a problem. In addition to this problem solving, the student is tasked with a ‘treasure hunt’, where the student is asked within the two hour exam period to find three reliable sources of information for a selection of pathogenic bacteria. The student is then rewarded (if they use academic peer reviewed articles or governmental or accreditation body’s websites) and penalised (if using news articles and encyclopaedia entries) as required. The model specifically links application of knowledge in remote online summative assessments with active learning and student engagement which drives the course development and employability of the learner

Remote online assessments within food science – does it breed student engagement?

ICT systems are commonly used within academic teaching and learning usually used as formative assessments and / or summative multiple choice examinations. Student engagement is a key driver of module development and ultimately secures student attainment within the course. The Student Employability Application Remote (SEAR) model has been developed to enhance the student experience within the food suite of programmes in Abertay. The model represents the use of remote online summative assessments which use innovative methods of assessment. The summative examination uses the application of knowledge provided by the student to write a report for a real life scenario, the student is encouraged to use a higher level of complexity to solve a problem. In addition to this problem solving, the student is tasked with a ‘treasure hunt’, where the student is asked within the two hour exam period to find three reliable sources of information for a selection of pathogenic bacteria. The student is then rewarded (if they use academic peer reviewed articles or governmental or accreditation body’s websites) and penalised (if using news articles and encyclopaedia entries) as required. The model specifically links application of knowledge in remote online summative assessments with active learning and student engagement which drives the course development and employability of the learner

Impact of rapeseed press-cake on Maillard reaction in a cookie model system

Rapeseed press-cake (RPC) is a byproduct of rapeseed oil production, rich in proteins and fiber. The aim of this study was to investigate the impact of cold pressed RPC, RPC fiber isolate and RPC alkaline extract on the formation of acrylamide and 5-hydroxymethylfufural (HMF) in cookies. Both compounds were influenced by the ingredients: the addition of RPC led to a significant dose-dependent increase of HMF in the cookies and to an increase of acrylamide up to 66.9%. On the contrary, acrylamide concentration was reduced down to 39.6% in presence of the alkaline extract and down to 4.4% in the presence of the fiber extract. The Michael addition of free amino acids to acrylamide was further investigated by high-resolution mass spectrometry (HRMS) revealing that cysteine was the preferred nucleophile for acrylamide elimination

Extruding the vortex lattice:two reacting populations of dislocations

A controllable soft solid is realised in vortex matter (Eskildse

Storage stability of whole and nibbed, conventional and high oleic peanuts (<i>Arachis hypogeae </i>L.)

Peanuts are increasingly being used as nibbed ingredients in cereal bars, confectionery and breakfast cereals. However, studies on their oxidative stability in this format are limited. Storage trials to determine the stability to oxidation were carried out on whole and nibbed kernels of conventional (CP) and high oleic (HOP) peanuts, with respect to temperature and modified atmosphere packaging. HOP exhibited the highest oxidative stability, with a lag phase in whole kernels of 12–15 weeks before significant oxidation occurred. HOP also showed higher levels of intrinsic antioxidants, a trolox equivalent antioxidant capacity (TEAC) of 70 mMol equivalence and radical scavenging percentage (RSP) of 99.8 % at the beginning of storage trials, whereas CP showed values of 40 mMol and 81.2 %, respectively. The intrinsic antioxidants at the beginning of these storage trials were shown to affect the peroxide value (PV), where RSP and TEAC decreased, and PV increased. Therefore, in peanuts the processing format (nibbed or whole) had the highest influence on susceptibility of lipid oxidation, highest to lowest importance: processing format &gt; temperature &gt; atmospheric conditions

Substrate Specificity of Human Cutaneous Alcohol Dehydrogenase and Erythema Provoked by Lower Aliphatic Alcohols

The substrate utilization rates of human cutaneous alcohol dehydrogenase were determined for 7 lower aliphatic primary alcohols: ethanol, propanol, butanol, pentanol, 2-methylpropanol, 3-methylbutanol, and 2,2-dimethylpropanol. 1-Pentanol gave the highest relative activity and 2,2-dimethyipropanol the lowest. The frequency of erythemogenesis was determined in vivo for these 7 lower aliphatic primary alcohols. The frequency of erythemogenesis correlated strongly and significantly with the rate of substrate utilization by alcohol dehydrogenase. These results are consistent with the view that the reaction to primary alcohols applied topically to human skin is provoked, in large part, by the corresponding aldehyde

Evaluation of Salmon (<i>Salmo salar</i>) and Rainbow Trout (<i>Oncorhynchus mykiss</i>) pin bones using textural analysis and micro X-ray computational tomography

Industrially, common problems arise with the deboning pin bone process, where Atlantic Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) fillets, post rigor, are subjected to a pulling process to remove the pin bones from the fillet. This study measured the length of pin bones from two species of fish and two different industrial graded weights, and then used a texture analyser and lCT X-ray to measure the pulling force, break point and volume of the pin bones of both species of fish. Results showed that salmon pin bones required significantly higher pulling force to remove pin bones from the fish fillet when compared with Trout pin bones. Interestingly Trout pin bones were significantly longer and stronger than Salmon pin bones, but had significantly lower volume. This research has progressed the issues surrounding pin boning industrially, however, more studies are required in order to understand if these differences affect the overall deboning pin bone process