LIPID AND CHOLESTEROL OXIDATION,COLOR CHANGES,AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1

An emulsion-type product was prepared to determine the effect of irradiation on lipid and cholesterol oxidation, color change, and volatile production in raw pork with different fat contents. Lipid oxidation increased with an increase in fat content or irradiation dose. Irradiated batters had higher cholesterol oxides than nonirradiated, and the major cholesterol oxides formed in irradiated pork batters were 7α- and 7β-hydroxycholesterol. Hunter color a- and b-values of raw pork batters were decreased by irradiation regardless of fat content. Irradiation increased the amount ofvolatiles significantly. Although lipid oxidation of high fat products (10 and 15% fat) was higher than that of low fat products (4%), high fat products did not always produce greater amount of volatiles. In summary, irradiation increased lipid and cholesterol oxidation, volatiles production and had detrimental effects on the color of raw pork batters under aerobic condition.     

Efficient and secure source authentication scheme for multicast user authentication

Multicast technology application has been widely utilized in broadband internet. Source authentication is one of the most needs for many multicast applications transferring real-time information such as stream video and online news. Because multicast current services provided to the group members are changed dynamically, data transferring by a group member is not used by the recipient. In order to verify the identity of the sender who sent the packet and to make sure that the data have not been tampered, an optimized source authentication scheme has been proposed to transfer the authentication information not to the next-door packet. The proposed method for multiple packets authenticates the source with a limited number of electronic signatures. The proposed method can reduce overhead compared to the method by adding a digital signature for every packet. In addition, by sending the generated electronic signature to the first packet and the last packet, it prevents the loss of consecutive packets, as well as a source authentication can be provided in real-time services.     

CHANGES IN MOLECULAR SPECIES COMPOSITIONS OF GLYCEROPHOSPHOLIPIDS IN THE ADDUCTOR MUSCLE OF THE GIANT EZO SCALLOP PATINOPECTEN YESSOENSIS DURING FROZEN STORAGE

Changes in lipid components, particularly glycerophospholipids, in the adducto; muscle of giant ezo scallop during storage at −20C were investigated. During storage, the contents of total lipids (TL) and polar lipids (PL) decreased, but that of nonpolar lipids increased. Thiobarbituric acid reactive substances and peroxide values of the TL increased with duration of storage. Glycerylphosphorylcholine (GPC) and glycerylphosphrylethanolamine (GPE) decomposed considerably during storage, and decreased by 50% and 15% of the initial content, while lyso-PC (LPC) and free fatty acids (FFA) increased, respectively. The percentages of polyunsaturated fatty acids (PUFAs) such as 20:5n-3 and 22:6n-3 in the TL and PL during storage decreased, however, those of the PUPAs in the NL increased. Diacylglycerylphosphorylcholine (diacyl-GPC) and diacylglycerylophosphorylethanolamine (diacyl-GPE), major components in the GPC and GPE subclasses, showed a marked decrease with duration of storage. Particularly, diacyl-GPC decreased by 68% of the initial contents of the PL. In the alkenylacyl-GPE and diacyl-GPC, the percentages of the molecular species having longer hydrocarbon chains on the sn-l positions of glycerol moieties decreased at     

Tocopherols, Retinol and Carotenes in Chicken Egg and Tissues as Influenced by Dietary Palm Oil

Incorporation of palm oil (PO) increased the α-and γ-tocotrienol content of eggs, liver, meat and adipose tissue. Total tocotrienols were higher in eggs, liver and adipose tissue of hens fed 1.5% PO than those fed 3.5% PO. An increase in retinol was observed in the eggs, liver and dark meat of hens fed PO diet. Feeding diets containing 1.5 or 3.5% PO increased the α-and β- carotenes in eggs and liver tissue. However, carotenoids were not detected in white meat, dark meat or adipose tissue. Dark meat incorporated higher levels of tocopherols and retinol than white meat. The diets had no effect on egg or yolk weight. Egg yolks from hens fed PO had higher yolk color than those without PO. Addition of tocopherol mix in the control diet increased total tocopherol content in all tissues.     

固体氧化物燃料电池离子- 电子混合传导性Ni/ScSZ 燃料极的制备以及性能分析

在薄膜固体氧化物燃料电池中,为增加发生电化学反应的三相界面面积,燃料极和空气极通常制备成离子-电子混合传导性质的多孔形态。该研究将燃料极电化学反应(氢氧化反应)的催化剂——镍(Ni)和氧离子传导性好的氧化钪稳定的氧化锆(ScSZ)混合制备成离子-电子混合传导燃料极。实验结果显示,与纯 Ni 燃料极相比,所制备的 Ni/ScSZ 燃料极因其三相界面面积的增加,可显著降低极化电阻,但同时欧姆电阻也显著增加,从而最终导致燃料电池单池性能总体下降。     

船用5052-O铝合金在海水中的力学和电化学性能(英文)

采用电化学实验和SEM表面形貌观察,对船用5052-O铝合金在海水中的腐蚀保护电位进行优化,以克服诸如点蚀、腐蚀、应力腐蚀开裂和氢脆等行为的发生。在外加电流阴极保护的条件下,最优的保护电位范围为-1.3V～-0.7V。在此电位下,试样的腐蚀电流密度较低,经恒电位实验后,试样表面形貌保持得较好。