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1. Exploitation of pepper EST-SSRs and an SSR-based linkage map

Author:
Yi, Gibum; Lee, Je Min; Lee, Sanghyeob; Choi, Doil; Kim, Byung-Dong
Source:
Theoretical and applied genetics 2006 v.114 no.1 pp. 113-130
ISSN:
0040-5752
Subject:
microsatellite repeats; complementary DNA; Capsicum annuum; linkage groups; polymerase chain reaction; breeding; expressed sequence tags; chromosome mapping; melting point; melting; pepper; genetic markers
Abstract:
... As genome and cDNA sequencing projects progress, a tremendous amount of sequence information is becoming publicly available. These sequence resources can be exploited for gene discovery and marker development. Simple sequence repeat (SSR) markers are among the most useful because of their great variability, abundance, and ease of analysis. By in silico analysis of 10,232 non-redundant expressed se ...
DOI:
10.1007/s00122-006-0415-y
PubMed:
17047912

2. Grain boundary order-disorder transitions

Author:
Tang, Ming; Carter, W. Craig; Cannon, Rowland M.
Source:
Journal of materials science 2006 v.41 no.23 pp. 7691-7695
ISSN:
0022-2461
Subject:
liquids; melting; melting point; models; temperature
Abstract:
... The conditions for grain boundary (GB) structural transitions are determined from a diffuse interface model that incorporates structural disorder and crystallographic orientation. A graphical construction and numerical calculations illustrate the existence of a first-order GB order–disorder transition below the bulk melting point. When thermodynamic conditions permit their existence, disordered GB ...
DOI:
10.1007/s10853-006-0608-4

3. Properties and crystallization of fat blends

Author:
Piska, I.; Zarubova, M.; Louzecky, T.; Karami, H.; Filip, V.
Source:
Journal of food engineering 2006 v.77 no.3 pp. 433-438
ISSN:
0260-8774
Subject:
blended foods; structured lipids; hydrogenated oils; rapeseed oil; coconut oil; transesterification; crystallization; rheological properties; crystal structure; solidification; melting point; light microscopes
Abstract:
... Model fat blends with different structured fats concentration were prepared and their physical and chemical properties were studied. Structured fats were made by interesterification of fully hydrogenated oils: zero-erucic rapeseed oil or palmstearin with coconut oil. Fat blends were studied with respect to crystallization and rheological properties. Rheological parameters such as yield stress and ...
DOI:
10.1016/j.jfoodeng.2005.07.010

4. The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter

Author:
Dhonsi, D.; Stapley, A.G.F.
Source:
Journal of food engineering 2006 v.77 no.4 pp. 936-942
ISSN:
0260-8774
Subject:
chocolate; candy; cocoa butter; tempering; sugars; emulsifiers; phosphatidylcholines; crystallization; viscosity; shear strength; sorption isotherms; glass transition temperature; melting point
DOI:
10.1016/j.jfoodeng.2005.08.022

5. Phase behavior of novel fluorinated surfactants in supercritical carbon dioxide

Author:
Liu, Zhao-Tie; Wu, Jin; Liu, Ling; Song, Liping; Gao, Ziwei; Dong, Wensheng; Lu, Jian
Source:
Green chemistry 2006 v.8 no.11 pp. 978-983
ISSN:
1463-9270
Subject:
Fourier transform infrared spectroscopy; cadmium; cadmium sulfide; carbon; carbon dioxide; emulsions; fluorine; green chemistry; melting point; nanoparticles; nitrates; nuclear magnetic resonance spectroscopy; sodium; stable isotopes; surfactants; temperature
Abstract:
... A series of novel fluorinated analogues of sodium bis(2-ethylhexyl) sulfosuccinate (AOT) surfactants, the sodium salt of bis(3,3,4,4,5,5,6,6,6-nonafluoro-1-hexanol) sulfosuccinate (CF₃(CF₂)₃CH₂CH₂OOCCH₂CH(SO₃Na)COOCH₂CH₂(CF₂)₃CF₃, di-HCF5), the sodium salt of bis(2,2,3,4,4,4-hexafluoro-1-butanol) sulfosuccinate (CF₃CFHCF₂CH₂OOCCH₂CH(SO₃Na)COOCH₂CF₂CFHCF₃, di-HCF3), the sodium salt of bis(2,2,3,3- ...
DOI:
10.1039/b602105k

6. Influence of Transglutaminase-Induced Cross-Linking on Properties of Fish Gelatin Films

Author:
Yi, J.B.; Kim, Y.T.; Bae, H.J.; Whiteside, W.S.; Park, H.J.
Source:
Journal of food science 2006 v.71 no.9 pp. E376
ISSN:
0022-1147
Subject:
crosslinking; protein-glutamine gamma-glutamyltransferase; viscosity; fish products; enzymatic treatment; melting point; color; gelatin; edible films; molecular weight; tensile strength; permeability
Abstract:
... Fish gelatin (FG) is a potential alternative to current mammalian (beef and pork) gelatin. However, its physical and thermal properties limit its use in many applications. The treatment of microbial transglutaminase (MTGase) on FG could be a practical way to increase the use of FG films in various applications. Physical properties, barrier properties, and molecular weight change of FG films were m ...
DOI:
10.1111/j.1750-3841.2006.00191.x

7. Thermal and Viscoelastic Properties of kappa/iota-Hybrid Carrageenan Gels Obtained from the Portuguese Seaweed Mastocarpus stellatus

Author:
Hilliou, L.; Larotonda, F.D.S.; Sereno, A.M.; Goncalves, M.P.
Source:
Journal of agricultural and food chemistry 2006 v.54 no.20 pp. 7870-7878
ISSN:
0021-8561
Subject:
viscoelasticity; elasticity (mechanics); thickeners; gelling agents; extraction; modulus of elasticity; melting point; carrageenan gels; Rhodophyta; thermal properties
Abstract:
... The potential use of the underexploited Portuguese seaweed Mastocarpus stellatus as a source of natural thickening and gelling agents for food applications has been investigated. The alkaline pretreatment duration and extraction parameters (pH, temperature, and extraction duration) of seaweeds have been systematically varied in order to produce kappa/iota-hybrid carrageenans exhibiting a wide rang ...
DOI:
10.1021/jf0612934

8. Characterisation of ice cream containing flaxseed oil

Author:
Goh, Kelvin K.T.; Ye, Aiqian; Dale, Nicola
Source:
International journal of food science & technology 2006 v.41 no.8 pp. 946-953
ISSN:
0950-5423
Subject:
texture; ice cream; hardness; melting; linseed oil; particle size; milk fat; ingredients; fat globules; melting point; foams; flocculation
Abstract:
... Five batches of a 12% (w/w) fat ice cream formulation were prepared using different amounts of flaxseed oil (0%, 3%, 6%, 9% and 12% w/w) to replace milkfat. Meltdown rates, texture of ice cream, particle size of fat globules and microstructure of the ice cream were determined. Increasing the proportion of flaxseed oil in ice cream resulted in an increase in the meltdown rate and a decrease in the ...
DOI:
10.1111/j.1365-2621.2006.01151.x

9. Phase formation, sintering behavior and microwave dielectric properties of bismuth and manganese co-doped [(Pb, Ca) La](Fe, Nb)O3+δ solid solution

Author:
Hu, Ming-Zhe; Qian, Jun; Gu, Hao-Shuang; Hao, Yong-De
Source:
Journal of materials science 2006 v.41 no.19 pp. 6260-6265
ISSN:
0022-2461
Subject:
bismuth; calcium; ceramics; dielectric properties; evaporation; iron; lanthanum; lead; manganese; manganese dioxide; melting point; niobium; solubility; temperature
Abstract:
... The phase formation, sintering behavior and microwave dielectric properties of Bi₂O₃ and MnO₂ co-doped [(Pb, Ca) La](Fe, Nb)O₃₊δ (PCLFN) ceramics were investigated. The Bi₂O₃ and MnO₂ binary dopants formed stable and low melting temperature solubilities at grain boundary which resulted in an effectively lowered sintering temperature by about 140 °C a more rapid sintering process and enhanced bulk ...
DOI:
10.1007/s10853-006-0367-2

10. State transitions and freeze concentration in trehalose-protein-cornstarch mixtures

Author:
Singh, K.J.; Roos, Y.H.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2006 v.39 no.8 pp. 930-938
ISSN:
0023-6438
Subject:
trehalose; egg albumen; gelatin; corn starch; mixing; blended foods; annealing; heat treatment; ice nucleation; melting point; glass transition; glass transition temperature; freezing
DOI:
10.1016/j.lwt.2005.06.005

11. Evaluation of Binary Solvent Mixtures for Efficient Monoacylglycerol Production by Continuous Enzymatic Glycerolysis

Author:
Damstrup, M.L.; Abildskov, J.; Kiil, S.; Jensen, A.D.; Sparso, F.V.; Xu, X.
Source:
Journal of agricultural and food chemistry 2006 v.54 no.19 pp. 7113-7119
ISSN:
0021-8561
Subject:
mass transfer; mathematical models; monoacylglycerols; viscosity; continuous systems; enzymatic reactions; boiling point; solvents; melting point; butanol; enzyme substrates; temperature; enzyme activity
Abstract:
... This study was aimed at evaluating different binary solvent mixtures for efficient industrial monoacylglycerol (MAG) production by enzymatic glycerolysis. Of all investigated cases, the binary mixture of tert-butanol:tert-pentanol (TB:TP) 80:20 vol % was the most suitable organic medium for continuous enzymatic glycerolysis, ensuring high MAG formation in a short time, reasonable solvent price, an ...
DOI:
10.1021/jf061365r

12. Expanding the useful range of ionic liquids: melting point depression of organic salts with carbon dioxide for biphasic catalytic reactions

Author:
Scurto, Aaron M.; Leitner, Walter
Source:
Chemical communications 2006 no.35 pp. 3681-3683
ISSN:
1364-548X
Subject:
ammonium; carbon dioxide; catalysts; catalytic activity; hydrogenation; ionic liquids; melting point; organic salts; rhodium; temperature
Abstract:
... Large and previously unreported melting point depressions (even exceeding ΔTₘ of 100 °C) were observed for simple ammonium and phosphonium salts in the presence of compressed CO₂, bringing them well within the range of typical ionic liquids; possible applications include biphasic catalysis in IL/scCO₂ systems as demonstrated for rhodium complex catalyzed hydrogenation, hydroformylation, and hydrob ...
DOI:
10.1039/b606130c

13. Hydrogenation and Interesterification Effects on the Oxidative Stability and Melting Point of Soybean Oil

Author:
Daniels, R.L.; Kim, H.J.; Min, D.B.
Source:
Journal of agricultural and food chemistry 2006 v.54 no.16 pp. 6011-6015
ISSN:
0021-8561
Subject:
soybean oil; oxidative stability; melting point; hydrogenation; esterification; iodine value; headspace analysis; oxygen
Abstract:
... Soybean oil with an iodine value of 136 was hydrogenated to have iodine values of 126 and 117. The soybean oils with iodine values of 136, 126, and 117 were randomly interesterified using sodium methoxide. The oxidative stabilities of the hydrogenated and/or interesterified soybean oils were evaluated by measuring the headspace oxygen content by gas chromatography, and the induction time was measu ...
DOI:
10.1021/jf053263r

14. Assessment of prokaryotic collagen-like sequences derived from streptococcal Scl1 and Scl2 proteins as a source of recombinant GXY polymers

Author:
Han, Runlin; Zwiefka, Antoni; Caswell, Clayton C.; Xu, Yi; Keene, Douglas R.; Lukomska, Ewa; Zhao, Zhihong; Höök, Magnus; Lukomski, Slawomir
Source:
Applied microbiology and biotechnology 2006 v.72 no.1 pp. 109-115
ISSN:
0175-7598
Subject:
Animalia; Escherichia coli; circular dichroism spectroscopy; collagen; electron microscopy; foods; industry; melting point; polymers; prokaryotic cells
Abstract:
... Collagen triple helix, composed of the repeating Gly–Xaa–Yaa (GXY) sequence, is a structural element found in all multicellular animals and also in some prokaryotes. Long GXY polymers are highly regarded components used in food, cosmetic, biomedical, and pharmaceutical industries. In this study, we explore a new concept for the production of recombinant GXY polymers which are based on the sequence ...
DOI:
10.1007/s00253-006-0387-5
PubMed:
16552563

15. A study on the rate of degradation of the bioabsorbable polymer polyglycolic acid (PGA)

Author:
Shawe, Simon; Buchanan, Fraser; Harkin-Jones, Eileen; Farrar, David
Source:
Journal of materials science 2006 v.41 no.15 pp. 4832-4838
ISSN:
0022-2461
Subject:
crystal structure; drugs; melting point; molecular weight; polymers; sodium chloride; sutures; tissue engineering; weight loss
Abstract:
... As part of a study to characterise bioabsorbable scaffolds for tissue engineering an investigation has been conducted into the rate of degradation of polyglycolic acid (PGA). This is one of the most commonly used bioabsorbable materials and has been used in sutures since the 60s and more recently in cell scaffolds, drug delivery devices and bone fixation pins. This study looks at the influence tha ...
DOI:
10.1007/s10853-006-0064-1

16. DSC study on the melting properties of palm oil, sunflower oil, and palm kernel olein blends before and after chemical interesterification

Author:
Dian, N.L.H.M.; Sundram, K.; Idris, N.A.
Source:
journal of the American Oil Chemists' Society 2006 v.83 no.8 pp. 739-745
ISSN:
0003-021X
Subject:
palm oils; sunflower oil; esterification; melting point
Abstract:
... Changes in DSC melting properties of palm oil (PO), sunflower oil (SFO), palm kernel olein (PKOo), and their belends in various ratios were studied by using a combination of blending, and chemical interesterification (CIE) techniques and determining total melting (ΔH f ) and partial melting (ΔH i°C ) enthalpies. Blending and CIE significantly modified the DSC melting properties of the PO/SFO/PKOo ...
DOI:
10.1007/s11746-006-5032-z

17. Properties of Alaska pollock skin gelatin: a comparison with tilapia and pork skin gelatins

Author:
Zhou, P.; Mulvaney, S.J.; Regenstein, J.M.
Source:
Journal of food science 2006 v.71 no.6 pp. C313
ISSN:
0022-1147
Subject:
pork; gelling properties; gelling agents; viscosity; tilapia (common name); fish products; strength (mechanics); hydroxyproline; melting point; food composition; gelatin; temperature; Gadus chalcogrammus; protein composition
Abstract:
... The objective of this work was to compare the physiochemical and rheological properties of Alaska pollock skin gelatin (AG) to those obtained for tilapia and pork skin gelatins. Results were also obtained for some mixed gels containing AG and pork skin gelatin, or AG and tilapia gelatin. AG contained about 7% hydroxyproline (Hyp), which was lower than that of tilapia (~11%) or pork skin gelatin (~ ...
DOI:
10.1111/j.1750-3841.2006.00065.x

18. Quantitative trait loci mapping for fatty acid composition traits in perirenal and back fat using a Japanese wild boar x Large White intercross

Author:
Nii, M.; Hayashi, T.; Tani, F.; Niki, A.; Mori, N.; Fujishima-Kanaya, N.; Komatsu, M.; Aikawa, K.; Awata, T.; Mikawa, S.
Source:
Animal genetics 2006 v.37 no.4 pp. 342-347
ISSN:
0268-9146
Subject:
quantitative trait loci; linoleic acid; hybrids; alleles; thickness; fatty acid composition; chromosomes; meat quality; wild boars; chromosome mapping; Large White; saturated fatty acids; melting point; backfat; swine
Abstract:
... Here, we analysed quantitative trait loci (QTL) for fatty acid composition, one of the factors affecting fat quality, in a Japanese wild boar x Large White cross. We found 25 significant effects for 17 traits at 13 positions at the 5% genome-wise level, of which 16 effects for 12 traits at 10 positions were significant at the 1% level. QTL for saturated fatty acids (SFA) in back fat were mapped to ...
DOI:
10.1111/j.1365-2052.2006.01485.x
PubMed:
16879343

19. The effect of processing conditions on the properties of gelatin from skate (Raja Kenojei) skins

Author:
Cho, S.H.; Jahncke, M.L.; Chin, K.B.; Eun, J.B.
Source:
Food hydrocolloids 2006 v.20 no.6 pp. 810-816
ISSN:
0268-005X
Subject:
gelling properties; Raja; colloids; turbidity; fish products; food quality; suspensions; food processing; isoelectric point; filtration; melting point; fish; extraction; gelatin; yields; calcium hydroxide; processing stages; gelation
DOI:
10.1016/j.foodhyd.2005.08.002

20. Surface Crystallization in a Liquid AuSi Alloy

Author:
Shpyrko, Oleg G.; Streitel, Reinhard; Balagurusamy, Venkatachalapathy S.K.; Grigoriev, Alexei Y.; Deutsch, Moshe; Ocko, Benjamin M.; Meron, Mati; Lin, Binhua; Pershan, Peter S.
Source:
Science 2006 v.313 no.5783 pp. 77-80
ISSN:
0036-8075
Subject:
X-radiation; alloys; crystal structure; crystallization; melting point; models; temperature
Abstract:
... X-ray measurements reveal a crystalline monolayer at the surface of the eutectic liquid Au₈₂Si₁₈, at temperatures above the alloy's melting point. Surface-induced atomic layering, the hallmark of liquid metals, is also found below the crystalline monolayer. The layering depth, however, is threefold greater than that of all liquid metals studied to date. The crystallinity of the surface monolayer i ...
DOI:
10.1126/science.1128314

21. Chemical and Physical Properties of Kiwifruit (Actinidia deliciosa) Starch

Author:
Stevenson, David G.; Johnson, Scott R.; Jane, Jay-lin; Inglett, George E.
Source:
Die Stärke = 2006 v.58 no.7 pp. 323
ISSN:
1521-379X
Subject:
kiwifruit; Actinidia deliciosa; starch; starch granules; amylose; physicochemical properties; X-ray diffraction; amylopectin; molecular weight; gelatinization; enthalpy; glass transition temperature; pasting properties; melting point; viscosity
Abstract:
... Chemical and physical properties of kiwifruit (Actinidia deliciosa var. Hayward) starch were studied. Kiwifruit starch granules were compound, irregular or dome-shaped with diameters predominantly 4-5 µm or 7-9 µm. Kiwifruit starch exhibited B-type X-ray diffraction pattern, an apparent amylose content of 43.1% and absolute amylose content of 18.8%. Kiwifruit amylopectins, relative to other starch ...
Handle:
10113/35490
DOI:
10.1002/star.200600494

22. Electrical conductivity, thermoelectric power and viscosity of liquid Sn-based alloys

Author:
Plevachuk, Yu.; Sklyarchuk, V.; Hoyer, W.; Kaban, I.
Source:
Journal of materials science 2006 v.41 no.14 pp. 4632-4635
ISSN:
0022-2461
Subject:
alloys; electrical conductivity; iron; liquids; melting point; nickel; tin; viscosity
Abstract:
... Shear viscosity of liquid Sn–Ag, Sn–Cu and Sn–Ag–Cu eutectics from melting temperature up to 1100 K and their electrical conductivity and thermoelectric power up to 850 K have been investigated. The electrical properties of liquid Sn with additions of Fe and Ni have also been studied. It is shown that small amounts of metal admixtures affect noticeably the behavior of the physical properties of li ...
DOI:
10.1007/s10853-006-0053-4

23. Lipid characteristics of subcutaneous adipose tissue and M. longissimus thoracis of Angus and Wagyu steers fed to US and Japanese endpoints

Author:
Chung, K.Y.; Lunt, D.K.; Choi, C.B.; Chae, S.H.; Rhoades, R.D.; Adams, T.H.; Booren, B.; Smith, S.B.
Source:
Meat science 2006 v.73 no.3 pp. 432-441
ISSN:
0309-1740
Subject:
subcutaneous fat; lipid content; blood serum; cattle feeding; Angus; fatty acid composition; adipose tissue; beef cattle; corn; hay; slaughter weight; cholesterol; digesta; beef; longissimus muscle; melting point; Wagyu; United States; Japan
Abstract:
... We hypothesized that the concentrations of monounsaturated fatty acids (MUFA) and cholesterol of adipose tissue and M. longissimus thoracis would not differ between Angus and American Wagyu steers when fed to a typical US live weight, but would diverge when fed to a Japanese live weight. To test this, 8 steers of each breed type were assigned to a high-energy, corn-based diet, and another 8 steers ...
DOI:
10.1016/j.meatsci.2006.01.002
PubMed:
22062481

24. Condensed phase behaviour of ionic liquid–benzene mixtures: congruent melting of a [emim][NTf₂]·C₆H₆ inclusion crystal

Author:
Łachwa, Joanna; Bento, Isabel; Duarte, M. Teresa; Lopes, José N. Canongia; Rebelo, Luís P. N.
Source:
Chemical communications 2006 no.23 pp. 2445-2447
ISSN:
1364-548X
Subject:
X-radiation; benzene; chemical reactions; liquids; melting; melting point
Abstract:
... The solid–liquid phase diagram of the (1-ethyl-3-methylimidazolium bis{(trifluoromethyl) sulfonyl} amide + benzene) system was determined and allowed us to identify and characterize an equimolar inclusion compound, [emim][NTf₂]·C₆H₆, with a congruent melting temperature: this type of behaviour, reported here for the first time, together with the X-ray structure of the inclusion compound lays empha ...
DOI:
10.1039/b602675c

25. TG/DTA-based techniques for the determination of equilibrium vapour pressures of N,N′-propylenebis(2,4-pentanedion-iminoato)nickel(II) for CVD applications

Author:
Arockiasamy, S.; Premkumar, P. Antony; Sreedharan, O. M.; Mallika, C.; Raghunathan, V. S.; Nagaraja, K. S.
Source:
Journal of materials science 2006 v.41 no.11 pp. 3383-3390
ISSN:
0022-2461
Subject:
chelation; enthalpy; mass spectrometry; melting point; molecular weight; nickel; solutes; solvents; sublimation; transpiration; vapor pressure; vapors; volatilization
Abstract:
... The Schiff’s base complexes of nickel(II) prepared by condensing 1,2-diaminopropane (pn), 1,3-diaminopropane (trien), 1,4-diaminobutane (tren) or 1,2-diaminobenzene (opdn) with 2,4-pentanedione (acac) in a 1:2 mole ratio followed by chelation with nickel(II) were examined for their volatility/decomposition behaviour for CVD applications. Among the complexes screened, only one complex namely N,N′-p ...
DOI:
10.1007/s10853-005-5346-5

26. Thermal characteristics of polylactic acid/wheat gluten blends

Author:
Mohamed, A.A.; Gordon, S.H.; Carriere, C.J.; Kim, S.
Source:
Journal of food quality 2006 v.29 no.3 pp. 266
ISSN:
0146-9428
Subject:
corn starch; polyesters; wheat gluten; mixing; plastic film; biodegradable products; food processing wastes; waste utilization; food packaging; packaging materials; thermal properties; differential scanning calorimetry; thermogravimetry; X-ray diffraction; glass transition; glass transition temperature; crystallization; melting point
Abstract:
... The interaction between polylactic acid (PLA) and wheat gluten (gluten) has been studied using differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction and phase contrast microscope. The primary DSC thermogram of gluten showed one glass transition (Tg) at 63C. Neat (pure) PLA also showed a Tg around the same temper ...
Handle:
10113/26231
DOI:
10.1111/j.1745-4557.2006.00073.x

27. Use of enzymes to enhance oil recovery during aqueous extraction of moringa oleifera seed oil

Author:
ABDULKARIM, S.M.; LAI, O.M.; MUHAMMAD, S.K.S.; LONG, K.; GHAZALI, H.M.
Source:
Journal of food lipids 2006 v.13 no.2 pp. 113-130
ISSN:
1065-7258
Subject:
Moringa oleifera; alpha-amylase; color; endo-1,4-beta-glucanase; free fatty acids; iodine value; melting point; oleic acid; pH; polygalacturonase; proteinases; seed oils; viscosity
Abstract:
... Moringa oleifera seed oil was extracted using four different types of enzymes to obtain the most efficient extraction parameters. The enzymes used were Neutrase 0.8L (neutral protease), Termamyl 120L, type L (α-amylase), Pectinex Ultra SP-L (pectinase) and Celluclast 1.5L FG (cellulase). These were used either separately or in combination. Individually, Neutrase was found to be the most effective, ...
DOI:
10.1111/j.1745-4522.2006.00038.x

28. X-ray and thermal studies on the crystalline phases of normal alkanethiols n-C[Formula: see text]H2 [Formula: see text] +1SH (n = 18, 19, 22, 23, 24)

Author:
Nozaki, K.; Munekane, M.; Yamamoto, T.; Ogawa, Y.
Source:
Journal of materials science 2006 v.41 no.12 pp. 3935-3946
ISSN:
0022-2461
Subject:
X-radiation; X-ray diffraction; alkanes; carbon; crystal structure; differential scanning calorimetry; hydrogen bonding; melting; melting point; temperature
Abstract:
... Crystal structures, polymorphism, and phase transitions of five n-aklanethiols (n-CₙH₂ ₙ ₊₁SH: CnSH), C18SH, C19SH, C22SH, C23SH, and C24HSH have been investigated by means of differential scanning calorimetry and X-ray diffraction. Normal alkanethiols with odd carbon number have only one crystalline form, the E2 form. While, n-alkanethiols with even carbon number have two low-temperature crystall ...
DOI:
10.1007/s10853-005-5503-x

29. Polyurethanes with pendant hydroxy groups: polycondensation of 1,6-bis-O-phenoxycarbonyl-2,3∶4,5-di-O-isopropylidenegalactitol and 1,6-di-O-phenoxycarbonylgalactitol with diamines

Author:
Prömpers, Günter; Keul, Helmut; Höcker, Hartwig
Source:
Green chemistry 2006 v.8 no.5 pp. 467-478
ISSN:
1463-9270
Subject:
carbon; condensation reactions; diamines; gel chromatography; glass transition temperature; green chemistry; hydrolysis; melting; melting point; microstructure; moieties; molecular weight; nuclear magnetic resonance spectroscopy; polyurethanes; thermal stability; urethane
Abstract:
... 1,6-Bis-O-phenoxycarbonyl-2,3∶4,5-di-O-isopropylidenegalactitol (5) and 1,6-di-O-phenoxycarbonylgalactitol (6) were prepared from galactaric acid in four and five steps, with overall yields of 76% and 72%, respectively. These AA type monomers were reacted with α,ω-diamines (H₂N–(CH₂)ₓ–NH₂; x = 2–10 and 12) as BB type monomers in a polycondensation reaction to result in polyurethanes with four prot ...
DOI:
10.1039/b600254d

30. Melting point depression of ionic liquids confined in nanospaces

Author:
Kanakubo, Mitsuhiro; Hiejima, Yusuke; Minami, Kimitaka; Aizawa, Takafumi; Nanjo, Hiroshi
Source:
Chemical communications 2006 no.17 pp. 1828-1830
ISSN:
1364-548X
Subject:
ambient temperature; chemical compounds; chemical reactions; ionic liquids; liquids; melting point; nanopores; porosity
Abstract:
... A new physical method was proposed to control the liquid properties of room temperature ionic liquids (RT-ILs) in combination with nanoporous materials; the melting point of ILs confined in nanopores remarkably decreases in proportion to the inverse of the pore size. ...
DOI:
10.1039/b600074f

31. Cobalt-Base High-Temperature Alloys

Author:
Sato, J.; Omori, T.; Oikawa, K.; Ohnuma, I.; Kainuma, R.; Ishida, K.
Source:
Science 2006 v.312 no.5770 pp. 90-91
ISSN:
0036-8075
Subject:
alloys; cobalt; melting point
Abstract:
... We have identified cobalt-base superalloys showing a high-temperature strength greater than those of conventional nickel-base superalloys. The cobalt-base alloys are strengthened by a ternary compound with the L1₂ structure, gamma' Co₃(Al,W), which precipitates in the disordered [gamma] face-centered cubic cobalt matrix with high coherency and with high melting points. We also identified a ternary ...
DOI:
10.1126/science.1121738

32. Differential scanning calorimetry of porcine adipose tissues

Author:
Sasaki, K.; Mitsumoto, M.; Nishioka, T.; Irie, M.
Source:
Meat science 2006 v.72 no.4 pp. 789-792
ISSN:
0309-1740
Subject:
pork; adipose tissue; lipid content; melting point; meat quality; differential scanning calorimetry; temperature; kidneys as food; carcass grading
Abstract:
... Differential scanning calorimetry (DSC) was used for the direct analysis of melting properties in porcine subcutaneous, intermuscular, and kidney leaf adipose tissue by heating at a constant ratio of +5 degrees C/min from 4 to 90 degrees C. Melting curves for adipose tissues as well as fat extracted from the associated tissues by chloroform-methanol were generated using DSC. Major peaks in DSC cur ...
DOI:
10.1016/j.meatsci.2005.09.020
PubMed:
22061895

33. Dynamic rheological and thermal characteristics of caramels

Author:
Ahmed, J.; Ramaswamy, H.S.; Pandey, P.K.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2006 v.39 no.3 pp. 216-224
ISSN:
0023-6438
Subject:
sugar products; heat treatment; thermal properties; rheology; shear strength; modulus of elasticity; glass transition temperature; melting point; crystallization; differential scanning calorimetry
DOI:
10.1016/j.lwt.2005.01.012

34. The effect of heating on the thermodynamic characteristics of potato starch

Author:
Bogracheva, T.Y.; Meares, C.; Hedley, C.L.
Source:
Carbohydrate polymers 2006 v.63 no.3 pp. 323-330
ISSN:
0144-8617
Subject:
potato starch; starch granules; gelatinization; melting; temperature; melting point; swelling (materials); enthalpy; amylose; crystal structure; differential scanning calorimetry
Abstract:
... When potato starch was heated in excess water, individual starch granules differed with regard to their gelatinisation temperature. The DSC gelatinisation endotherm, however, represents the overall pattern for gelatinisation of all granules in the sample. The gelatinisation enthalpy is a combination of the endothermic disruption process of short- and long-ordered structures and the exothermic proc ...
DOI:
10.1016/j.carbpol.2005.08.065

35. N-methyl-N-alkylpyrrolidinium nonafluoro-1-butanesulfonate salts: Ionic liquid properties and plastic crystal behaviour

Author:
Forsyth, Stewart A.; Fraser, Kevin J.; Howlett, Patrick C.; MacFarlane, Douglas R.; Forsyth, Maria
Source:
Green chemistry 2006 v.8 no.3 pp. 256-261
ISSN:
1463-9270
Subject:
electrochemistry; electrolytes; green chemistry; ionic liquids; liquids; melting point; salts; sulfonates; temperature
Abstract:
... A series of N-methyl-N-alkylpyrrolidinium nonafluoro-1-butanesulfonate salts were synthesised and characterised. The thermophysical characteristics of this family of salts have been investigated with respect to potential use as ionic liquids and solid electrolytes. N-Methyl-N-butylpyrrolidinium nonafluoro-1-butanesulfonate (p₁,₄NfO) has the lowest melting point of the family, at 94 °C. Electrochem ...
DOI:
10.1039/b512902h

36. Effects of emulsifiers on crystallization properties of low-melting blends of palm oil and olein

Author:
Miskandar, M.S.; Che Man, Y.B.; Abdul Rahman, R.; Nor Aini, I.; Yusoff, M.S.A.
Source:
Journal of food lipids 2006 v.13 no.1 pp. 57-72
ISSN:
1065-7258
Subject:
crystallization; crystals; emulsifiers; lipid content; melting; melting point; olein; palm oils; temperature; triacylglycerols; viscosity
Abstract:
... The effects of sorbitan tristearate (STS) and soy lecithin on palm oil and on palm olein blends with low slip melting points for fluidized palm oil formulation, by temperature cycling, were studied. The dispersion of crystals in the liquid influenced the viscosity and the solid fat content (SFC) of the product at the end of the temperature cycling treatment. The fluidized palm oil formulations wer ...
DOI:
10.1111/j.1745-4522.2006.00034.x

37. Effects of enzymatic hydrolysis on crude palm olein by lipase from candida rugosa

Author:
You, L.L.; Baharin, B.S.
Source:
Journal of food lipids 2006 v.13 no.1 pp. 73-87
ISSN:
1065-7258
Subject:
Candida rugosa; carboxylic ester hydrolases; enzymatic hydrolysis; free fatty acids; hydrolysis; lipids; melting point; palm oils; temperature; viscosity; water content
Abstract:
... The effects of enzymatic hydrolysis on crude palm olein (CPOlein) by lipase from Candida rugosa were investigated. Reaction variables, namely water content, reaction temperature and enzyme concentration on hydrolysis of CPOlein were examined. Comparison was also made between CPOlein and hydrolyzed crude palm olein (HCPOlein) for melting point, percentage of free fatty acids (FFA) and viscosity. Th ...
DOI:
10.1111/j.1745-4522.2006.00035.x

38. Synthesis and characterization of coprecipitation-derived ferrimagnetic glass-ceramic

Author:
Bretcanu, O.; Spriano, S.; Vitale, C. Brovarone; Verné, E.
Source:
Journal of materials science 2006 v.41 no.4 pp. 1029-1037
ISSN:
0022-2461
Subject:
bioactive properties; cooling; crystallites; ferrimagnetic materials; fever; heat; heat treatment; hysteresis; magnetic fields; magnetite; melting; melting point; neoplasms; raw materials; soaking
Abstract:
... Ferrimagnetic glass-ceramics could be used for magnetic induction hyperthermia. This technique is utilised for the destruction of solid neoplastic diseases by application of an alternating magnetic field. Biocompatible ferrimagnetic materials could be easily incorporated into a tumour and could generate heat mainly by hysteresis loss.A ferrimagnetic glass-ceramic in the system SiO₂–Na₂O–CaO–P₂O₅–F ...
DOI:
10.1007/s10853-005-2636-x

39. Applications of thermal mechanical compression tests in food powder analysis

Author:
Boonyai, P.; Bhandari, B.; Howes, T.
Source:
International journal of food properties 2006 v.9 no.1 pp. 127-134
ISSN:
1094-2912
Subject:
water content; powdered foods; whey powder; honey; apple juice; spray drying; water activity; glass transition; glass transition temperature; melting point; crystallization; crystals; glucose; sucrose; mechanistic models; stickiness; drying quality
DOI:
10.1080/10942910500473988

40. Development of a real-time PCR assay based on primer-probe energy transfer for the detection of swine vesicular disease virus

Author:
Hakhverdyan, M.; Rasmussen, T. B.; Thorén, P.; Uttenthal, Å.; Belák, S.
Source:
Archives of virology 2006 v.151 no.12 pp. 2365-2376
ISSN:
0304-8608
Subject:
quantitative polymerase chain reaction; Enterovirus B; genome; phylogeny; mutation; viruses; melting point; melting; energy transfer
Abstract:
... A real-time PCR assay based on primer-probe energy transfer (PriProET) was developed to detect swine vesicular disease virus (SVDV). Specificity tests of SVDV and heterologous virus showed specific amplification of SVDV strains only. The amplification plot for the closely related Coxsackievirus B5 remained negative. The sensitivity of assay was five copies of viral genome equivalents. A key point ...
DOI:
10.1007/s00705-006-0817-9
PubMed:
16835700