Wire frame representation of 3D moulded bra cup and its application to example-based design

Fabric or foam sheet moulding is an important manufacturing technique for the apparel industry, in particular for bra production. It is the most economical and convenient method to seamlessly form a garment part into a specified 3D shape. This paper proposes an example-based method for designing moulded bra cups. In this study, a total of 10 typical moulded bra cup specimens were scanned using the Steinbichler Comet white light scanner. Parameterization based remeshing and registration algorithm was used to characterize the 3D shapes of the convex surface of the scanned bra cups. Using an example-based method, virtual master moulds were constructed based on the 3D surfaces of the investigated bra cups after eliminating the style lines and size differences. Then a new bra cup design can be developed from the master mould, either by drawing the style lines in the virtual environment or using scissors to cut the moulded plastic shot along the desired style lines. Different sizes can also be made by grading the wire frame model in 3D manner. The present method will provide a scientific tool for the product development of new bra cups which was conventionally very time-consuming and ineffective.     

A real-time polymerase chain reaction (PCR) method for the identification of Nicotiana tabacum in tobacco products

A simple and specific real-time PCR assay based on TaqMan^® technology has been developed for the identification of cultured tobacco (Nicotiana tabacum) in various commodities such as cigars, cigarettes and reconstituted tobacco. The TaqMan^® assay targets a sequence of the putrescine N-methyltransferase gene family encoding an enzyme that plays a crucial role in the biosynthesis of nicotine. To reduce the possibility of false negatives, universal plant chloroplast primers were also used in a separate real-time PCR reaction to give indication if DNA is amplifiable in the matrix. The TaqMan^® assay successfully identified tobacco in over 40 commercial tobacco products, while negative results were obtained from the assay for DNA extracted from a variety of other botanical products. In our study, two commercial DNA isolation kits were used, namely, the Qiagen DNeasy^® Plant Mini kit and the Qiagen Gentra^® Puregene^® kit. They produced good quality DNAs in sufficient quantities for real-time PCR analysis. In a few cases, an additional purification step with the Promega DNA IQ™ system had to be implemented to obtain amplifiable DNA.     

The Pathogen of Crown Gall Disease on Flowering Cherry and its Sensitivity to Strain K1026

Six strains of crown gall bacteria were isolated from flowering cherry. It was revealed by Otten paper electrophoresis that of the six strains, only BYH18-4 possessed the octopine type Ti plasmid, the remainder having nopaline type Ti plasmid. BYH5-1 was identified by physiological and biochemical tests to be Agrobacterium tumefaciens (originally biovar 1). The other five were A. rhizogenes (originally biovar 2). It was demonstrated with Stonier's method of double layer medium that flowering cherry crown gall bacteria exhibited different sensitivities to agrocin produced by biocontrol strain K1026. Strain K1026 on greenhouse-grown sunflower seedlings exerted a relatively potent inhibitory action on flowering cherry crown gall bacteria. Artificial inoculation showed that K1026 produced 67–99% inhibition of flowering cherry crown gall disease, compared with the treatment of inoculation with crown gall bacteria only.     

Measurements of the equation of state of deuterium at the fluid insulator-metal transition

A high-intensity laser was used to shock-compress liquid deuterium to pressures from 22 to 340 gigapascals. In this regime deuterium is predicted to transform from an insulating molecular fluid to an atomic metallic fluid. Shock densities and pressures, determined by radiography, revealed an increase in compressibility near 100 gigapascals indicative of such a transition. Velocity interferometry measurements, obtained by reflecting a laser probe directly off the shock front in flight, demonstrated that deuterium shocked above 55 gigapascals has an electrical conductivity characteristic of a liquid metal and independently confirmed the radiography.     

Effects of Transglutaminase Enzyme on Fundamental Rheological Properties of Sound and Bug‐Damaged Wheat Flour Doughs

Transglutaminase (TG) catalyzes the formation of nondisulfide covalent crosslinks between peptide‐bound glutaminyl residues and ∊‐amino groups of lysine residues in proteins. Crosslinks among wheat gluten proteins by TG are of particular interest because of their high glutamine content. Depolymerization of wheat gluten proteins by proteolytic enzymes associated with bug damage causes rapid deterioration of dough properties and bread quality. The aim of the present study was to investigate the possibility of using TG to regain gluten strength adversely affected by wheat bug proteases. A heavily bug‐damaged (Eurygaster spp.) wheat flour was blended with sound cv. Augusta or cv. Sharpshooter flours. Dynamic rheological measurements, involving a frequency sweep at a fixed shear stress, were performed after 0, 30, and 60 min of incubation on doughs made from sound or blended flour samples. The complex moduli (G* values) of Augusta and Sharpshooter doughs blended with 10% bug‐damaged flour decreased significantly after 30 min of incubation. These dough samples were extremely soft and sticky and impossible to handle for testing purposes after 60 min of incubation. To test the possibility of using TG to counteract the hydrolyzing effect of bug proteases on gluten proteins, TG was added to the flour blends. The G* values of TG‐treated sound Augusta or Sharpshooter doughs increased significantly after 60 min of incubation. The G* values of the Augusta or Sharpshooter doughs blended with bug‐damaged flour increased significantly rather than decreased after 30 and 60 min of incubation when TG was included in the dough formulation. This indicates that the TG enzyme substantially rebuilds structure of dough hydrolyzed by wheat bug protease enzymes.     

Relationship Between Rheological Properties and Microstructural Characteristics of Nondeveloped,Partially Developed,and Developed Doughs

Farinography and mixography are two commonly used procedures for evaluating dough properties. These procedures, however, cannot separate hydration and energy input during dough development, both of which are critically important for understanding fundamental rheological properties of dough. A rheometer and laser scanning confocal microscopy (LSCM) were used to study the relationship between rheological properties and microstructural characteristics of developed (by farinograph with both shear and extensional deformations), of partially developed (by rheometer with either shear or extensional deformation), and of nondeveloped (no deformation) dough samples of wheat flours. Rheological data revealed that developed dough had the highest G* (most elastic or strong), followed by doughs partially developed with extensional deformation, and then shear deformation, and finally by nondeveloped dough. The LSCM z‐sectioning (scanning of different layers of the sample) and the analysis of amount of protein matrix showed that developed dough had the most protein matrix and nondeveloped dough had the least protein matrix. It also showed that the higher the G*, the greater the protein network. Moreover, the type of deformation appeared to contribute to the development of protein matrix and further increase the dough strength. In this study, a combination of shear and extensional deformations by farinograph produced the most protein matrix and the strongest dough, followed by extensional deformation, shear deformation, and then no deformation.     

Partial replacement of fishmeal with Clostridium autoethanogenum single‐cell protein in the diet for juvenile black sea bream (Acanthopagrus schlegelii)

Clostridium autoethanogenum protein (CAP) is a single‐cell protein derived from ethanol production and may have potential to become a substitute for fishmeal in aquafeeds. A 70‐day feeding trial was conducted with black sea bream (Acanthopagrus schlegelii) (mean initial weight 6.03 ± 0.09 g) to evaluate partial replacement of fishmeal with CAP in diets. Seven isonitrogenous and isoenergetic diets were formulated with graded levels of CAP (0, 4.85, 9.70, 14.55, 19.40, 38.80 and 58.20%) to replace fishmeal. The inclusion of CAP at all dietary levels tested did not significantly affect the growth performance (p > .05). Fish fed the CAP58.20% diet showed a significantly lower feeding rate, with significantly higher protein efficiency ratio and feed efficiency ratio compared with fish fed the other diets (p < .05). No statistical differences were found in dorsal muscle and whole‐body compositions. Total superoxide dismutase in serum of fish fed CAP58.20% diet was significantly lower compared with that of the control. Malondialdehyde, catalase, total antioxidant capacity and digestive enzyme activities revealed no significant differences among dietary treatments. Phosphorus retention efficiency significantly increased, and phosphorus discharge showed a downward trend with increasing CAP inclusion levels. In conclusion, the results indicated that CAP is a safe and effective alternative protein source, which can replace fishmeal in the diet of black sea bream up to 58.20%, without adverse effects on growth performance, antioxidation and digestive enzyme activity. This study has shown the potential of converting industrial waste into a high protein feed ingredient for aquafeeds.     

Distribution and habitat characteristics of three sympatric cetacean species in the coastal waters of Matang,Perak, Peninsular Malaysia

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Average Shear Rates in the Rapid Visco Analyser (RVA) Mixing System

The principle of mixer viscometry was utilized to determine the average shear rate in the mixing system (impeller‐cup combination) of the Rapid Visco Analyser (RVA). A relationship between the impeller Reynolds number and the power number was established with Newtonian standards. Using the matching viscosity technique and non‐Newtonian fluids consisting of various aqueous solutions of guar gum and methylcellulose, the average value of the mixer viscometer constant (k′) was 20.1/rev over speeds of 1.0–3.5 rev/sec (60–210 rpm). Hence, the average shear rate in the RVA can be estimated as 20.1 multiplied by the angular velocity given in revolutions per second. Results show the RVA system has very good potential for characterizing the rheological properties of various non‐Newtonian fluid foods.     

Effects of Extrusion on Dietary Fiber and Isoflavone Contents of Wheat Extrudates Enriched with Wet Okara

Okara is the residue left after soymilk or tofu production. In North America, okara is used either as animal feed, fertilizer, or landfill. The purpose of this study was to use wet okara to produce and enrich extruded cereal products and to study the effects of extrusion on the dietary fiber and isoflavone contents. Wet okara was combined with soft wheat flour to produce two different formulations (33.3 and 40% okara) and extruded using four combinations of two screw configurations and two temperature profiles. Various physicochemical properties, dietary fiber by enzymatic-gravimetric method, and isoflavone content by HPLC were analyzed. The radial expansion ratio decreased as fiber content increased. On the other hand, both bulk density and breaking strength increased as fiber content increased. Combining okara with soft wheat flour resulted in increased protein, dietary fiber, and isoflavone contents compared with soft wheat flour alone. Extrusion of the formulations resulted in decreased insoluble fiber (≤25.5%) and increased soluble fiber (≤150%) contents of extrudates. Extrusion decreased the total detectable isoflavones (≤20%) and altered the distribution of the six detected isoflavones.