A simple Markov chain structure for the evolution of credit ratings

We focus on continuous Markov chains as a model to describe the evolution of credit ratings. In this work it is checked whether a simple, tridiagonal type of generator provides a good approximation to a general one. Three different tridiagonal approximations are proposed and their performance is checked against two generators, corresponding to a volatile and a stable period, respectively. Copyright © 2007 John Wiley & Sons, Ltd.     

Modelling of composting of food waste in a column reactor

The composting of organic solid waste, the mixture of fruit and vegetable leftovers enriched with night soil, was investigated in a closed thermally insulated reactor. It was found that 80.9 % of the original substrate biodegraded after 14 days. A mathematical model of the column reactor was proposed where the biodegradation rate of the organic solid waste was described using simple n-thorder kinetics. A good prediction of process performance was obtained using the proposed kinetics and experimentally obtained reaction heat. Presented at the 33rd International Conference of the Slovak Society of Chemical Engineering, Tatranské Matliare, 22–26 May 2006.     

On the connection between the one-dimensionalS=1/2 Heisenberg chain and Haldane-Shastry model

Extra integrals of motion and the Lax representation are found for interacting spin systems with the HamiltonianH = (J/2) _{j, k=1,j k} ^N P(j – k) _{j k} , where one of the periods of the WeierstrassP function is equal toN. The Heisenberg and Haldane-Shastry chains appear as limiting cases of these systems at some values of the second period. The simplest eigenvectors and eigenvalues ofH corresponding to the scattering of two spin waves are presented explicitly for these finite-dimensional systems and for their infinite-dimensional version.     

联机卡尔曼滤波光度法同时测定混合体系中5种合成食用色素

我国法定可使用的合成食用色素主要有5种。即苋菜红、胭脂红、柠檬黄、日落黄和亮蓝。根据调色需要,它们常被混合配置应用.目前一般采用高效液相色谱和层析分离法分析,但尚缺少可靠的同时测定此5组分的化学计量学方法,Loosbroek曾用卡尔曼滤波光度法鉴     

Detection of processed genetically modified food using CIM monolithic columns for DNA isolation

The availability of sufficient quantities of DNA of adequate quality is crucial in polymerase chain reaction (PCR)-based methods for genetically modified food detection. In this work, the suitability of anion-exchange CIM (Convective Interaction Media; BIA Separations, Ljubljana, Slovenia) monolithic columns for isolation of DNA from food was studied. Maize and its derivates corn meal and thermally pretreated corn meal were chosen as model food. Two commercially available CIM disk columns were tested: DEAE (diethylaminoethyl) and QA (quaternary amine). Preliminary separations were performed with standard solution of salmon DNA at different pH values and different NaCl concentrations in mobile phase. DEAE groups and pH 8 were chosen for further isolations of DNA from a complex matrix-food extract. The quality and quantity of isolated DNA were tested on agarose gel electrophoresis, with UV-scanning spectrophotometry, and by amplification with real-time PCR. DNA isolated in this way was of suitable quality for further PCR analyses. The described method is also applicable for DNA isolation from processed foods with decreased DNA content. Furthermore, it is more effective and less time-consuming in comparison with the existing proposed methods for isolation of DNA from plant-derived foods.     

Synthesis, structure and magnetic properties of the S=1/2, one-dimensional antiferromagnet, Y5Re2O12

Single crystals of Y₅Re₂O₁₂ have been grown, and the crystal structure has been determined by X-ray diffraction. This compound crystallizes in space group C2/m with cell dimensions of a=12.4081(10) Å b=5.6604(5)Å, c=7.4951(6) Å, β=107.837(3)°, Z=2. The final refinement led to R1=0.0238, WR2=0.0459 for 1053 observed reflections with F>4σ(F₀). Edge-sharing ReO₆ octahedra form infinite linear [ReO₂O_4/2]_n chains along the b direction with alternating short and long Re-Re distances. Three crystallographically independent yttrium atoms surround O2 to form OY₄ tetrahedra, which share edges and corners in the ab plane to form a two-dimensional Y₅O₄ network which separates the [ReO₂O_4/2]_n magnetic chains. This compound is therefore isostructural with the series Ln₅Re₂O₁₂Ln=Gd-Lu, which have been known since 1969. The average Re oxidation state is +4.5 in the chains and a reasonable, if qualitative MO scheme results in one unpaired electron per Re dimer. Consistent with this, magnetic susceptibility data can be fitted to the one-dimensional antiferromagnetic Heisenberg model with S=1/2 and parameters J^intra/k=−89(1)K, g=2.15(4) and χ(TIP)=5(1)×10⁻⁴ emu/mol. There is no sign of long-range magnetic order down to 2 K. These results are contrasted with those for the isostructural Y₅Mo₂O₁₂.     

Enzymatic degradation of highly phenolic lignin-based polymers (lignophenols)

Enzymatic degradation of two lignin-based polymers (lignophenols), lignocatechol and lignocresol, prepared by selectively grafting catechol and p-cresol to C_α positions of lignin, respectively, were carried out in aqueous organic solvents. Both lignophenols showed high reactivity in the peroxidase-catalyzed oxidation. Structural analyses by NMR spectroscopies revealed that the degraded lignophenols contained aliphatic chain content, which might be mainly formed in the reduction of the intermediate initially generated by the aromatic ring cleavage. Lower amount of aromatic units in the lignophenols after degraded by peroxidase also indicted the cleavage of aromatic rings. Due to the substitution of phenols at C_α positions of lignin, the degraded lignophenols did not have carbonyl structure, which was abundant in the biodegradation products of native lignin. The two lignophenols were also degraded by Rhus vernicifera laccase. But the degree of degradation was lower than that of the degradation by peroxidase, which might be due to the low activity of laccase on the lignin moieties in lignophenols.     

XPS study of interactions between linear carbon chains and colloidal Au nanoparticles

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Effects of irradiation on trans fatty acids formation in ground beef

In order to give the consumer the assurance that meat processed by irradiation is a safe product, a great deal of research has been developed in the world. The effect of irradiation on the hygienic quality of meat and meat products is considered as related to the control of meat-borne parasites of humans; elimination of pathogens from fresh meat and poultry; and elimination of pathogens from processed meat. Lipid oxidation and associated changes are the major causes of the quality deterioration of meat during storage. Irradiation of lipids induces the production of free radicals, which react with oxygen, leading to the formation of carbonyls, responsible for alterations in food nutritional and sensorial characteristics. Trans fatty acids are present in ground beef and can also be formed during its processing. Interestingly, the trans fatty acids, due to their chemical and physical characteristics, show more resistance to the oxidizing process. This property motivated us to investigate the level of the trans fatty acids, as well as the level of oxidation in irradiated ground beef. Irradiation of ground beef was performed by gamma rays from a ⁶⁰Co source. The applied radiation doses were 0; 1.0; 2.0; 3.0; 4.0; 5.0; 6.0; 7.0 and 8.0 kGy. Lipid peroxidation in terms of TBA number and carbonyl content was monitored during storage. The sample characteristics and trans fatty acids composition were measured, following irradiation and after 60 and 90 days of storage at –10°C.     

应用中药材开发微量元素保健品

介绍了用中药村开发几种微量元素保健品，有补锌，有助小儿生长，补硒抗癌，补铁钴养血，补铬治糖尿病和补锌铅的肝病滋补保健品。