Possible lattice formation of new materials within a piezoelectric semiconductor plasma

The possible lattice formation of grains of chosen material in a magnetized current carrying n-type piezoelectric semiconductor plasma has been examined. In addition to the repulsive Coulomb potential, there appears a non-Coulombic oscillatory potential among the highly charged grains due to the strong resonant collective interaction of the grains and the electron-acoustic mode of the host semiconductor giving rise to the possibility of the lattice formation of grains of new materials.     

Preprocessed barley,rye, and triticale as a feedstock for an integrated fuel ethanol-feedlot plant

Rye, triticale, and barley were evaluated as starch feedstock to replace wheat for ethanol production. Preprocessing of grain by abrasion on a Satake mill reduced fiber and increased starch concentrations in feedstock for fermentations. Higher concentrations of starch in flours from preprocessed cereal grains would increase plant throughput by 8–23% since more starch is processed in the same weight of feedstock. Increased concentrations of starch for fermentation resulted in higher concentrations of ethanol in beer. Energy requirements to produce one L of ethanol from preprocessed grains were reduced, the natural gas by 3.5–11.4%, whereas power consumption was reduced by 5.2–15.6%.     

Chemical Constituents of Brown Rice Grain (<Emphasis Type="Italic">Oryza sativa</Emphasis>)

One new compound 3,7,11,15,19-pentamethyl-9α,10α,11α,17α,18α-pentahydroxy-n-tetracosan-1-oxy-p-hydroxycaffeoate (oryzaterpenyl caffeoate) (1), together with three known fatty acids linoleic acid, stearic acid and myristic acid were isolated and identified from the rice grain of Oryza sativa. The structure of the new compound was elucidated by 1D and 2D NMR spectroscopic techniques (¹H-¹HCOSY, ¹H-¹³C HETCOR) aided by EI-MS, and IR spectra. __________ Published in Khimiya Prirodnykh Soedinenii, No. 6, pp. 535–537, November–December, 2005.     

酿造酱油、配制酱油及酿造食醋、配制食醋的鉴别

乙酰丙酸是配制酱油的特有成分，在硫酸溶液中，乙酰丙酸可与香草醛反应而呈现蓝绿色。掺有尿素的酱油在与丁二酮肟、磷酸混合后，加热煮沸会呈现红色。用酱色、食盐等配制的劣质酱油可用测定氨基酸态氮和酱色含量的方法进行鉴别。酿造食醋和配制食醋的常用鉴别方法是碘液法和高锰酸钾法。     

The effect of severe plastic deformation and annealing conditions on mechanical properties and restoration phenomena in an ultrafine-grains Fe-28.5%Ni steel

The effect of annealing condition on the microstructure evolution, together with mechanical properties of Fe-28.5Ni steel processed by one and six cycles of accumulative roll bonding (ARB), was explored. The evolution of microstructure was studied by means of Electron Backscattered Diffraction method. The ARB-processed specimens were annealed for 30 minutes between 500°C and 600°C, and the effect of these annealing processes was elaborated. Results showed a significantly reduced martensite phase during ARB process cycles. Moreover, a refined and stabilised ultrafine structure was obtained in 6-cycle ARB-processed specimen. Results also show that by annealing the 1-cycle specimen at 550°C, no significant microstructural change and mechanical properties variation are identified. As such, no significant microstructural change and mechanical properties variation were notified for annealing of 6-cycle ARB-processed specimen at 500°C. However, annealing at 600°C in both conditions led to a complete recrystallisation of the deformed structure. Annealing at 550°C in 6-cycle ARB-processed specimen showed partial recrystallisation as well as an abnormal grain growth characteristic. The abnormal grain growth was seen by annealing of 1-cycle ARB-processed specimen at 600°C. The changing features of dislocations were discussed in these specimens in terms of changing the dynamics of low- and high-angle grain boundaries. Tensile test results also showed a significant increase in the yield/ultimate tensile strengths with the application of ARB cycles. Although ARB process led to a rapid reduction of total elongation, full restoration during high-temperature annealing returned this value back to the initial, non-deformed, condition.     

Σ3 CSL boundary distributions in an austenitic stainless steel subjected to multidirectional forging followed by annealing

The effect of processing and annealing temperatures on the grain boundary characters in the ultrafine-grained structure of a 304-type austenitic stainless steel was studied. An S304H steel was subjected to multidirectional forging (MDF) at 500–800°C to total strains of ~4, followed by annealing at 800–1,000°C for 30 min. The MDF resulted in the formation of ultrafine-grained microstructures with mean grain sizes of 0.28–0.85 μm depending on the processing temperature. The annealing behaviour of the ultrafine-grained steel was characterized by the development of continuous post-dynamic recrystallization including a rapid recovery followed by a gradual grain growth. The post-dynamically recrystallized grain size depended on both the deformation temperature and the annealing temperature. The recrystallization kinetics was reduced with an increase in the temperature of the preceding deformation. The grain growth during post-dynamic recrystallization was accompanied by an increase in the fraction of Σ3ⁿ CSL boundaries, which was defined by a relative change in the grain size, i.e. a ratio of the annealed grain size to that evolved by preceding warm working (D/D₀). The fraction of Σ3ⁿ CSL boundaries sharply rose to approximately 0.5 in the range of D/D₀ from 1 to 5, which can be considered as early stage of continuous post-dynamic recrystallization. Then, the rate of increase in the fraction of Σ3ⁿ CSL boundaries slowed down significantly in the range of D/D₀ > 5. A fivefold increase in the grain size by annealing is a necessary condition to obtain approximately 50% Σ3ⁿ CSL boundaries in the recrystallized microstructure.     

Fe基纳米晶合金的晶化机理研究

根据用原子力显微镜对在不同温度下晶化的Fe基非晶合金薄带三维介观结构的观察,结合X射线衍射、Mssbauer谱等前人已有的实验结果并在目前已有的理论研究基础上,对Fe基非晶合金薄带在不同温度下的晶化过程进行了系统的分析、研究,提出了两种Nb-B框架介观结构、团聚相和单位体积纳米晶粒平均数等新概念,建立了Fe基纳米晶合金的晶化机理假说,提出了描述Fe基非晶合金晶化过程的介观织构模型.这个模型能够演化成二相结构模型和三相互套结构模型,还可以合理地解释现有的实验结果以及500—600℃退火中Fe基纳米晶巨磁阻 关键词： Fe基纳米晶合金 晶化机理 两种Nb-B框架介观结构 团聚相     

Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang)

To identify and analyze the characteristics of the microorganisms involved in the formation of the desirable flavor of Doenjang, a total of 179 strains were isolated from ninety-four Doenjang collected from six regions in South Korea, and fourteen strains were selected through a sensory evaluation of the aroma of each culture. The enzyme activities of amylase, protease and lipase was shown in the various strains. Bacillus sp.-K3, Bacillus sp.-K4 and Bacillus amyloliquefaciens-J2 showed relatively high protease activity, at 317.1 U, 317.3 U and 319.5 U, respectively. The Bacillus sp.-K1 showed the highest lipase activity at 2453.6 U. In the case of amylase, Bacillus subtilis-H6 showed the highest activity at 4105.5 U. The results of the PCA showed that Bacillus subtilis-H2, Bacillus subtilis-H3, and Bacillus sp.-K2 were closely related to the production of 3-hydroxy-2-butanone (23.51%~43.37%), and that Bacillus subtilis-H5 and Bacillus amyloliquefaciens-J2 were significantly associated with the production of phenethyl alcohol (0.39% and 0.37%). The production of peptides was observed to vary among the Bacillus cultures such as Val-Val-Pro-Pro-Phe-Leu and Pro-Ala-Glu-Val-Leu-Asp-Ile. These peptides are precursors of related volatile flavor compounds created in Doenjang via the enzymatic or non-enzymatic route; it is expected that these strains could be used to enhance the flavor of Doenjang.     

新型中空卤化银颗粒乳剂的制备和性能研究 Ⅶ.中空立方体碘氯溴化银颗粒乳剂的制备和感光性能研究

本文利用双注仪制备出中空立方体碘氯溴颗粒乳剂并研究其感光性能.结果表明:由于中空颗粒具有独特的孔洞结构,使位错、缺陷增加,填隙银离子浓度增加和电子陷阱增多,潜影形成效率提高,从而达到提高乳剂感光性能的目的.