An adaptive discretization of shallow‐water equations based on discontinuous Galerkin methods

In this paper, we present a discontinuous Galerkin formulation of the shallow‐water equations. An orthogonal basis is used for the spatial discretization and an explicit Runge–Kutta scheme is used for time discretization. Some results of second‐order anisotropic adaptive calculations are presented for dam breaking problems. The adaptive procedure uses an error indicator that concentrates the computational effort near discontinuities like hydraulic jumps. Copyright © 2006 John Wiley & Sons, Ltd.     

Preparation and Characterization of Niobium Oxide Coated Cellulose Fiber

The Nb₂O₅/cellulose composite was prepared by reacting α-cellulose with NbCl_5-n(OC₂H₅)_n, in nonaqueous solvent, under nitrogen atmosphere and submitting the obtained material to hydrolysis. An increase in the crystallinity degree is observed in the composite material because the precursor reagent reacts with the amorphous phase of the cellulose fibers. Loadings between 4.5 and 16.0% of the oxide were achieved and in every case the oxide particles uniformly cover the fiber surface. Lewis and Brønsted acid sites were determined by using pyridine as the basic molecular probe.     

Reference value standards for pH measurements in 5, 15 and 30% (w/w) acetonitrile/water solvent mixtures at temperatures from 288.15 to 308.15 K

Reference value standards, pH (RVS), for 0.05 mol kg^?1 potassium hydrogenphthalate (KHPh) reference buffer solutions in 5, 15 and 30% (w/w) acetonitrile/water mixed solvents at temperatures from 288.15 to 308.15 K are determined from reversible e.m.f. measurements of the cell Pt¦H₂¦KHPh + KCl¦AgCl|Ag|Pt. Values of the first ionisation constant of o-phthalic acid (H₂Ph; benzene-1,2-dicarboxylic acid) in these mixed solvents are also determined from analogous measurements. The consistency of the results is analysed by multilinear regression of the quantity p(a_HγCl) as a function of both solution composition and temperature. The standard pH (RVS) values determined are given by the equation pH (RVS) = 4.0080 + 6.330x + 16.177x² ? 115.3x³ + 0.3089u ? 201.0ux² + 909ux³ + 13.04v, where x is the mole fraction of acetonitrile in the mixed solvent, u = z/(1 + z), v = [ln(1 + z) ? u], z = (T ? θ)/θ, and θ = 298.15 K.     

Quantitative detection of phosphoproteins by combination of two-dimensional difference gel electrophoresis and phosphospecific fluorescent staining

Here we combine a standard two-dimensional difference gel electrophoresis (DIGE) protocol with subsequent post-staining of gels with phosphospecific fluorescent Pro-Q Diamond dye. The combination of these two methods for fluorescence detection of proteins allows quantitative detection of phosphoproteins in 2-DE-gels. We established this protocol within a functional proteomics experiment. Mammary epithelial cells (EpH4) were stimulated in culture by epidermal growth factor (EGF), endosomal fractions prepared after subcellular fractionation and phosphorylated proteins successfully detected on endosomes. For instance, Endo A cytokeratin, known as phosphoprotein and differentiation marker inducible by MAPK signaling, was identified by matrix-assisted laser desorption/ionization-time of flight-mass spectrometry (MALDI-TOF-MS). With this protocol, all steps of combined proteome and phosphoproteome profiling experiments are significantly simplified and accelerated, taking full advantage of both methods in terms of specificity, sensitivity and accuracy of quantification.     

Epoxidized soy bean oil migrating from the gaskets of lids into food packed in glass jars. Analysis by on-line liquid chromatography-gas chromatography

The migration of epoxidized soy bean oil (ESBO) from the gasket in the lids of glass jars into foods, particularly those rich in edible oil, often far exceeds the legal limit (60 mg/kg). ESBO was determined through a methyl ester isomer of diepoxy linoleic acid. Transesterification occurred directly in the homogenized food. From the extracted methyl esters, the diepoxy components were isolated by normal-phase LC and transferred on-line to gas chromatography with flame ionization detection using the on-column interface in the concurrent solvent evaporation mode. The method involves verification elements to ensure the reliability of the results for every sample analyzed. The detection limit is 2-5 mg/kg, depending on the food. Uncertainty of the procedure is below 10%.     

Synthesis of substituted pyrrolo[2,3-D]pyrimidine-2,4-diones

A facile route for the synthesis of substituted pyrrolo[2,3-d]pyrimidine-2,4-diones from substituted 2-amino-3-cyano-4-methylpyrroles is reported.     

Ultrasonic processing of dairy systems in large scale reactors

High intensity low frequency ultrasound was used to process dairy ingredients to improve functional properties. Based on a number of lab-scale experiments, several experimental parameters were optimised for processing large volumes of whey and casein-based dairy systems in pilot scale ultrasonic reactors. A continuous sonication process at 20 kHz capable of delivering up to 4 kW of power with a flow-through reactor design was used to treat dairy ingredients at flow rates ranging from 200 to 6000 mL/min. Dairy ingredients treated by ultrasound included reconstituted whey protein concentrate (WPC), whey protein and milk protein retentates and calcium caseinate. The sonication of solutions with a contact time of less than 1 min and up to 2.4 min led to a significant reduction in the viscosity of materials containing 18% to 54% (w/w) solids. The viscosity of aqueous dairy ingredients treated with ultrasound was reduced by between 6% and 50% depending greatly on the composition, processing history, acoustic power and contact time. A notable improvement in the gel strength of sonicated and heat coagulated dairy systems was also observed. When sonication was combined with a pre-heat treatment of 80 °C for 1 min or 85 °C for 30 s, the heat stability of the dairy ingredients containing whey proteins was significantly improved. The effect of sonication was attributed mainly to physical forces generated through acoustic cavitation as supported by particle size reduction in response to sonication. As a result, the gelling properties and heat stability aspects of sonicated dairy ingredients were maintained after spray drying and reconstitution. Overall, the sonication procedure for processing dairy systems may be used to improve process efficiency, improve throughput and develop value added ingredients with the potential to deliver economical benefits to the dairy industry.