Study of residual stresses in tailor rolled blanked Al5J32-T4 sheets

Several automotive parts such as door panels have been manufactured by using load-adapted blanks for crash optimization and weight minimization.Recently, Tailor Rolled Blanks (TRB) has been introduced to remove the disadvantages of a welding process which was used in joining panel components.TRB offers better structural design capabilities due to the seamless transitions on the panels with different thicknesses.In spite of the advantages of the process, TRB leaves internal stresses in the panel.This residual stresses lower the formability of Tailor Rolled Blanked (TRBed) parts and cause cracks near severe curvature during subsequent forming processes.In this research, the residual stresses of TRBed Al5J32-T4 sheets were studied by X-ray stress analysis, and also microstructure was observed along the rolling direction.In addition, heat treatment was done after TRB process in order to compare the residual stresses to that of the TRBed sheets before the heat treatment.     

Partial Separation and Characterization of Papaya Endo- and Exo-Polygalacturonase

Exo- and endo-polygalacturonases (EC 3.2.1.40 and EC 3.2.1.15) in papayas were extracted, purified 20- and 90-fold, respectively, and characterized. Both enzymes functioned optimally at pH 4.6 and 45°C. Heat inactivation of the papaya PGases was biphasic and both phases followed first order kinetics. Decreasing the pH from 4.6 to 3.6 decreased the time required for their heat inactivation. The activation energies for the thermal inactivation at pH 3.6 and 4.6 were 85 and 92 kcal/mol, respectively, for endo-PGase (PG I) and 140 and 102 kcal/mol, respectively, for exo-PGase (PG II). The apparent molecular weight was determined by gel filtration to be 164,000 daltons for PG I and 34,000 daltons for PG II.     

Microstructure and Hydrodynamic Properties of Soybean Protein Bodies in Solutions

The changes in the size and shape of soybean protein bodies in different solvent systems were observed, and their influence on hydrodynamic properties in solutions was investigated by capillary viscometer. The intrinsic viscosity of the isolated protein bodies varied with the type of dispersion media; 0.036 cm³/g in CCI₄-benzene solution, 0.355 cm³/g in 50% glycerol-water mixture, 0.574 cm³/g in water at pH 7, and 1.18 cm³/g in the aqueous solution at pH 12. The hydration of the protein bodies in different dispersion media was estimated by Oncley's method and Mooney's method. The estimated degree of hydration agreed well with the swelling of the protein bodies as observed by microscope.     

Identifying Nucleotidic Materials Released by Fermenting Brewer's Yeast

SUMMARY— During fermentation a brewer's yeast released into the medium substantial amounts of materials absorbing ultra-violet light at 260 mμ These materials were separated by chromatography and identified by further chromatography and spectrophotometry. Nine nucleotides, five free bases (purines and pyrimidines) and four nucleosides were identified in the fermented medium and in the intracellular pool of the yeast. Some of these released materials may be of consequence in the fermented beverage industry since they were not reabsorbed by yeast and can be expected to persist to the finished product.     

Chemical Induction of Mutation or Variation In Aflatoxin-Producing Cultures of Aspergillus Flavus

SUMMARY– The mutation or variation of a strain of Aspergillus flavus was induced chemically after six successive "generations" of exposures to barium ions. Colony isolates of A. flavus , developing from spores harvested from cultures grown in barium medium, were examined for mutation on the basis of morphology, loss of aflatoxin-producing capacity, and loss of ability to grow in basal medium. The new characteristics exhibited by the mutant of A. flavus are the inability to produce aflatoxins and yellow pigment, accompanied by the loss of fluorescence in the culture under ultraviolet light. These changes did not revert after more than eight successive transfers in a barium-free medium. Mutagenic action of barium ions on the fungus A. flavus was shown by the mutatation of colonies arising from single spores, The characteristics of the mutant are permanent and irreversible.     

Effect of Chlorophenoxyacetic Acid Growth-Regulator Sprays on Residues in Canned Apricots and Grapes

SUMMARY— A, gas-liquid chromatographic method coupled with an electron capture detector has been developed for analyzing chlorinated phenoxyacetic acid residues in canned fruits. The technique involves converting the acid to its methyl ester with diazomethane, chromatography on a 5% silicone grease SE-30 column at 210°C, and subsequent detection of the compound by an electron capture detector. As low as 0.02 ppm of the residue could be detected. The method is superior to the calorimetric method because parachlorophenoxyacetic acid (PCPA), 2,4-D, and 2,4,5-T can be separated and quantitatively determined simultaneously. However, separate standard curves are needed for each, because they differ in chlorine content and in sensitivity toward the electron capture detector. Levels of 2,4-D and 2,4,5-T residues in canned apricots, and of PCPA in canned grapes are reported.     

Characterization of Polyphenoloxidase from Ravat 51 and Niagara Grapes

Polyphenoloxidase (PPO) was isolated from two varieties of grapes grown in the northeastern United States and its characteristics were studied. The temperature and pH optima for both enzymes were 25°C and 5.5, respectively. The thermal inactivation of PPO followed first-order kinetics; with the Niagara enzyme being more heat stable than Ravat PPO. The substrate specificity of the grape PPO clearly showed high affinity toward the o-diphenolic compounds, with a high affinity toward caffeic acid. Inhibition studies indicated that L-cysteine and sodium diethyldithiocarbamate were the most potent.     

Microflora, Sensory and Exudate Changes of Vacuum- or Nitrogen-Packed Veal Chucks Under Different Storage Conditions

Apart from increases in microflora number at —4°C under vacuum and at 0°C under nitrogen, there was in general no significant (P gt; 0.05) differences in numbers of lactobacilli, psychrotrophs, aerobes and anaerobes between vacuum- and nitrogen-packed veals during 49 days of storage at 3 and 7°C, regardless of dark and lighted displays. The initial psychrotrophs consisted primarily of Pseudomonas putida (> 72%) but by day 49 Lactobacillus spp. comprised at least 64% of the total in both atmospheres. Sensory and exudate data showed a highly significant (P < 0.05) difference due to the effect of storage time and temperature above 0°C. Nitrogen-packed veals exhibited a lower incidence of greening and exudate loss at 0, 3 and 7°C. Light generally had important effects on off-odor and exudate loss, irrespective of package types.