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.     

Stability analysis of abnormal multiplication of plankton using parameter identification technique

This paper presents the mathematical approach for the abnormal multiplication of plankton. An abnormal multiplication can be expressed as an unstable problem and the stability of the system is investigated by introducing eigenvalues of a mathematical equation. The stability of the system can be judged by an eigenvalue based on the Lyapunov's stability theory. In this paper, the Arnoldi‐QR method is used to obtain eigenvalues and eigenvectors of the system. The mode superposition method is employed to create spatial distribution needed to analyse the stability. To obtain the objective eigenvalue, the parameter identification technique is employed. The finite element method is used for the discretization in space. Lake Kasumigaura, which is located in Ibaraki Prefecture in Japan, is selected and actual data in 1975, 1976, 1991 and 2000 are used in order to investigate the stability of the specified lake in Japan. Copyright © 2004 John Wiley & Sons, Ltd.     

Metal complexation of crosslinked polyacrylamide-supported dithiocarbamates: Effect of the molecular character and extent of crosslinking on complexation

Dithiocarbamate functions were incorporated into different polyacrylamide matrices crosslinked with a flexible and hydrophilic crosslinking agent, tetraethyleneglycol diacrylate (TEGDA), and their complexation behaviours were investigated. Crosslinked polyacrylamides with varying extents of the tetrafunctional TEGDA crosslinks were prepared by free radical solution polymerization at 60°C using potassium persulphate as initiator in ethanol. The dithiocarbamate functionality was incorporated into these polyacrylamides by a two-step polymer-analogous reaction involving (i)trans-amidation with ethylenediamine and (ii) dithiocarbamylation of the aminopolyacrylamide with carbon disulphide and alkali. The complexations of dithiocarbamate with Cu(II), Ni(II), Zn(II), Co(II) and Hg(II) ions were followed under different conditions. The metal ion intake varied with the extent of the crosslinking agent and the observed trend in complexation is Hg(II) > Cu(II)> Zn(II)> Co(II)> Ni (II). The time-course of complexation, the possibility of recycling, swelling characteristics, and spectral and thermal analyses were carried out. The thermal stability increases upon complexation with metal ions.     

Chemically modified proton‐conducting membranes based on sulfonated polyimides: Improved water stability and fuel‐cell performance

A series of branched/crosslinked sulfonated polyimide (B/C‐SPI) membranes were prepared and evaluated as proton‐conducting ionomers based on the new concept of in situ crosslinking from sulfonated polyimide (SPI) oligomers and triamine monomers. Chemical branching and crosslinking in SPI oligomers with 1,3,5‐tris(4‐aminophenoxy)benzene as a crosslinker gave the polymer membranes very good water stability and mechanical properties under an accelerated aging treatment in water at 130 °C, despite their high ion‐exchange capacity (2.2–2.6 mequiv g^?1). The resulting polymer electrolytes displayed high proton conductivities of 0.2–0.3 S cm^?1 at 120 °C in water and reasonably high conductivities of 0.02–0.03 S cm^?1 at 50% relative humidity. In a single H₂/O₂ fuel‐cell system at 90 °C, they exhibited high fuel‐cell performances comparable to those of Nafion 112. The B/C‐SPI membranes also displayed good performances in a direct methanol fuel cell with methanol concentrations as high as 50 wt % that were superior to those of Nafion 112. © 2006 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 44: 3751–3762, 2006     

Synthesis and properties of poly(amic acid)s and polyimides based on 2,2′,6,6′‐biphenyltetracarboxylic dianhydride

Poly(amic acid)s (PAAs) having the high solution stability and transmittance at 365 nm for photosensitive polyimides have been developed. PAAs with a twisted conformation in the main chains were prepared from 2,2′,6,6′‐biphenyltetracarboxylic dianhydride (2,2′,6,6′‐BPDA) and aromatic diamines. Imidization of PAAs was achieved by chemical treatment using trifluoroacetic anhydride. Among them, the PAA derived from 2,2′,6,6′‐BPDA and 4,4′‐(1,3‐phenylenedioxy)dianiline was converted to the polyimide by thermal treatment. The heating at 300 °C under nitrogen did not complete thermal imidization of PAAs having glass‐transition temperatures (T_g)s higher than 300 °C to the corresponding PIs. © 2006 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 44: 6385–6393, 2006     

Effect of substituents (NH2, OH, F) on structures and stability of lithofluorosilylenoids

Isomeric structures and energies of three kinds of lithofluorosilylenoids, R₂SiLiF (R = NH₂, OH, F) were studied using theab initio molecular orbital theory. The calculations show that thermal stability of the three-membered ring structures of these three kinds of silylenoids decreases in the order of substituents NH₂ > OH > F because of the conjugation between NH₂, OH or F and Si atom. The interaction of substituents R with Li atom makes R₂SiLiF have a structure with two Li-A-Si-F (A = N, O, F) four-membered rings, which is the most stable of the isomers of each of three kinds of silylenoids and whose stability decreases in the order of substituents F > OH > NH₂. Inductive effect of substituents influences the thermal stability of the linear structure of silylenoids.     

The comparison of thermal stability of some hydrofluoroethers and hydrofluoropolyethers

The thermal stability of representative hydrofluoropolyether (HFPE) and hydrofluoroether (HFE) compounds has been evaluated. The observed stability order appears to be correlated with the nature of the hydrogenated chain ends; in particular, molecules having fully hydrogenated chain ends (OCH₃ and OC₂H₅) show a significantly lower stability compared with the OCF₂H terminated compounds. The main degradation products suggest, however, that the same primary reaction is responsible for the decomposition of all the compounds examined; this reaction involves the fragmentation of the R_fOC_xH_yF_z bond with fluorine transfer between the two carbon atoms close to the oxygen, leading to the formation of a hydrofluorocarbon C_xH_yF_(z+1) and an acyl fluoride or a ketone.     

The Study on the Thermal Stability of CLA in Egg Yolk

Conjugated linoleic acids (CLA) have been a subject of extensive investigation for their anticarcinogenic, hypolipidemic, antiatherosclerotic and immune-enhancing activities. Stability of CLA in foods has not received much attention by both academics and industry. Although CLA has shown many beneficial effects, its decomposition must be prevented when CLA in foods is processed, stored and transported. However, no study to date has addressed the stability of CLA in foods. The present study was carried out further to examine the stability of CLA in egg yolk during the storage and frying, using gas liquid chromatography (GLC) and silver ion high-performance liquid chromatography (Agt-HPLC). The eggs, containing 4.0% CLA per gramme of egg yolk, were 40s. Either storage for 6 months or frying for 40 s did not significantly change the composition of CLA in egg yolk. However, the degradation of CLA was statistically significant when the CLA components of egg yolk protected CLA from degradation. It is concluded that CLA is well preserved in egg before it is consumed.     

A family of multiderivative methods for the numerical solution of the Schrödinger equation

A family of multiderivative methods with minimal phase-lag are introduced in this paper, for the numerical solution of the Schrödinger equation. The methods are called multiderivative since uses derivatives of order two, four or six. Numerical application of the new obtained methods to the Schrödinger equation shows their efficiency compared with other similar well known methods of the literature.Active Member of the European Academy of Sciences and Arts