Foams and surface rheological properties of β-casein, gliadin and glycinin

Interfacial rheological properties and their suitability for foam production and stability of two vegetable proteins were studied and compared to β-casein. Proteins used ranged from flexible to rigid/globular in the order of β-casein, gliadin and soy glycinin. Experiments were performed at pH 6.7. Network forming properties were characterised by the surface dilational modulus (determined with the ring trough) and the critical falling film length (L_still) at which a stagnant protein film will break. Gliadin had the highest dilational modulus, followed by glycinin and β-casein, whereas glycinin formed the strongest film against fracture in the overflowing cylinder. The rate of decrease in the surface tension was studied at the air–water (Wilhelmy plate method) and the oil–water interface (bursting membrane) and the dynamic surface tension during compression and expansion in the caterpillar. Gliadin had the lowest equilibrium interfacial tensions and β-casein the lowest dynamic surface tension during expansion. Hardly any foam could be formed at a concentration of 0.1 g/l by shaking. At a concentration of 1.4 g/l most foam was formed by β-casein, followed by gliadin and glycinin. It seems that in the first place the rate of adsorption is important for foam formation. For the vegetable proteins, adsorption was slow. This resulted in lower foamability, especially for glycinin.     

Minimum Fill-in on Circle and Circular-Arc Graphs

We present two algorithms solving the minimum fill-in problem on circle graphs and on circular-arc graphs in timeO(n³).     

Range convexity,continuity, and strategy-proofness of voting schemes

A voting scheme assigns to each profile of alternatives reported byn individuals a compromise alternative. A voting scheme is strategy-proof if no individual is better off by lying, i.e., not reporting a best alternative. In this paper the main results concern the case where the set of alternatives is the Euclidean plane and the preferences are Euclidean. It is shown that for strategy-proof voting schemes continuity is equivalent to convexity of the range of the voting scheme. Using a result by Kim and Roush (1984), this leads to characterizations of surjective or unanimous, anonymous, strategy-proof voting schemes.Furthermore, the paper contains an extensive discussion of related results in the area.     

On non-stationary Navier-Stokes flows with vanishing viscosity associated with a variational inequality

Let g is a positive increasing function with 1?g(0). The existence of a unique solution of the Navier-Stokes flow associated with K_ε,γ and the convergence of the solution to that of the Euler equations as the viscosity goes to zero are established.     

Optimization of the TLC Separation of Seven Amino Acids

JPC – Journal of Planar Chromatography – Modern TLC - A ternary mobile phase for thin-layer chromatographic separation and identification of seven amino acids on microcrystalline...     

Multivariate calibration of reversed-phase chromatographic systems. Some designs based on three-way data analysis

When retention measurements are available for a set of solutes on different stationary phases, with varying mobile phase compositions, the resulting data set can be represented by a three-way array. Models that describe the systematic variation in this training set sufficiently, can be used to calibrate a new stationary phase. Two models are tested for this purpose: three-way partial least squares and parallel factor analysis.     

Effect of carbon nanotubes on the crystallization and properties of polypropylene

The effect of different concentrations of single‐walled carbon nanotubes (SWNTs) on the nonisothermal crystallization kinetics, morphology, and mechanical properties of polypropylene (PP) matrix composites obtained by melt compounding was investigated by means of X‐ray diffraction, differential scanning calorimetry, optical and scanning electron microscopy, and dynamic mechanical thermal analysis. Microscopy showed well‐dispersed nanotube ropes together with small and large aggregates. The modulus was found to increase by about 75% at a level of 0.5 wt % nanotubes. The SWNTs displayed a clear nucleating effect on the PP crystallization, favoring the α crystalline form rather than the β form. The crystallization kinetics analysis showed a significant increase in activation energy on incorporating nanotubes. © 2005 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 43: 2445–2453, 2005     

Solid‐state drawing of β‐nucleated polypropylene: Effect of additives on drawability and mechanical properties

Isotactic polypropylene (i‐PP) can crystallize in different crystal modifications. In this article, the effect of sepiolite (one‐dimensional) and carbon black (three‐dimensional) fillers on the solid‐state drawability of i‐PP is discussed. The cross‐hatched structure of thermodynamically most stable α‐crystal phase in i‐PP does not allow for perfect chain alignment during solid‐state drawing. The β‐phase i‐PP, obtained by addition of specific nucleating agents, crystallizes in a non‐cross‐hatched spherulitic structure and allows more easy drawing. Depending on the filler type, β–α transformation takes place at different draw ratios, as was observed by in situ wide‐angle X‐ray diffraction measurements. It was observed that β‐nucleated i‐PP has a lower yield stress and can be drawn further than i‐PP crystallized in the α‐crystal phase. If added in the right amount, both carbon black and sepiolite have a reinforcing effect on PP tapes. © 2014 Wiley Periodicals, Inc. J. Polym. Sci., Part B: Polym. Phys. 2014 , 52, 1071–1082     

Network forming properties of various proteins adsorbed at the air/water interface in relation to foam stability

A series of proteins was studied with respect to their ability to form a network at the air/water interface and their suitability as foaming agents and foam stabilizers. Proteins were chosen with a range of structures from flexible to rigid/globular: beta-casein, beta-lactoglobulin, ovalbumin, and (soy) glycinin. Experiments were performed at neutral pH except for glycinin, which was studied at both pH 3 and pH 6.7. The adsorption process was followed with an automated drop tensiometer (ADT). Network forming properties were assessed in terms of surface dilational modulus (determined with the ADT), the critical falling film length (L(still)) and flow rate (Q(still)) below which a stagnant film exists (as measured with the overflowing cylinder technique), and the fracture stress and fracture strain measured in surface shear. It was found that glycinin (pH 3) can form an interfacial gel in a very short time, whereas beta-casein has very poor network-forming properties. Hardly any foam could be produced at the chosen conditions with glycinin (pH 6.7) and with ovalbumin, whereas beta-casein, beta-lactoglobulin, and glycinin (pH 3) were good foaming agents. It seems that adsorption and unfolding rate are most important for foam formation. Once the foam is formed, a rigid network might favor stabilizing the foam.