Enhancing β‐Carotene Content in Asian Noodles by Adding Pumpkin Powder

The influence of ripened pumpkin powder on the characteristics and qualities of noodles was investigated. Varying amounts of pumpkin powder levels (0, 2.5, 5.0, and 10%) were added in making instant fried noodles. These four samples were then evaluated for β‐carotene content, physical dough properties, color, cooking properties, and sensory characteristics. Adding more pumpkin powder increased the level of β‐carotene in the noodles. Amylograph maximum viscosity and temperature and farinograph water absorption and stability decreased as the amount of pumpkin powder increased. Noodles made with more pumpkin powder had a more yellow color than those with less pumpkin powder. Cooked weight and volume were increased by 37 and 59%, respectively, when 5.0% pumpkin powder was added to the flour sample. Gumminess was lowest in the noodles with 5.0% pumpkin powder, while chewiness and hardness were lowest in the noodles with 10.0% pumpkin. Noodles with 5.0% pumpkin powder were the most favorable in appearance, taste, texture, and acceptability among the four samples.     

Replacement of Shortening in Yellow Layer Cakes by Corn Dextrins

Shortening in a conventional yellow layer cake was replaced by maltodextrin (MD), amylodextrin (AD), octenyl succinylated amylodextrin (OSAD), or mixtures (MD+AD and MD+OSAD). The physical and sensory characteristics of the shortening‐free cakes were investigated. The specific gravity and viscosity of the cake batter, and the volume index of the baked cake were significantly reduced by MD, whereas the cake with added AD or OSAD showed a higher volume index than the control cake containing the shortening. An equivalent mixture of MD and AD, or MD and OSAD, however, produced cakes with a volume index and color defined as ΔE*(ab) that was similar to the control cake. Sensory evaluation revealed that the cakes containing AD or OSAD had significantly higher firmness than the control, but the cakes containing a mixture of MD and AD had firmness, springiness, and overall flavor scores similar to that of the control cake. According to instrumental texture profile analysis (TPA), MD addition, either alone or mixed with AD or OSAD, reduced firmness, whereas AD addition made the cake significantly firmer. When the shortening‐free cakes were stored for eight days at 4°C, TPA revealed greater changes in cake firmness and adhesiveness for MD alone. Cakes made from mixtures of dextrins (MD+AD and MD+OSAD) showed textural change with storage similar to that of the control cake, although the MD+AD cake remained softer than the control.     

Effects of Land‐Related Policies on Land Development during a Real Estate Boom and a Recession

Our research evaluates and compares the effects of three land‐related policies on land development in a sprawling metropolitan area during a real estate boom and a recession. Our findings suggest that during a real estate boom 1) the urban growth boundary (UGB) serves its purpose of attracting urban development inside the given boundary during a boom while its effectiveness diminishes with increased development pressure from lower‐valued land outside of the UGB during a recession period, 2) the agricultural zone works well for restraining new development during a boom period while agriculture zoned parcels are more likely developed during a recession period, and 3) an increase in the land‐value tax bill increases the incentive for development during a recession period while higher tax bills do not affect development during a boom period. In anticipation of a re‐emergence of urban sprawl with the recovery of the real estate market, our findings imply that land planners and others concerned with sprawling development should pay more attention to development in sprawl‐prone areas during recession periods.     

Facile In-situ Polymerization of Thermotropic Liquid Crystalline Polymers as Thermally Conductive Matrix Materials

Although thermally conductive composites that can efficiently dissipate the heat generated from electronic devices are in high demand, most neat polymers used as matrix materials are problematic because they have poor thermal conductivities. The low thermal conductivity of polymeric materials is caused by structural defects; therefore, it can be improved by increasing the orientational regularity of the polymer chains. Here, main-chain liquid crystalline polymers (LCPs) were designed and synthesized to investigate the effects of liquid crystallinity-induced structural regularity on the thermal conductivity of the polymers. In addition, an in-situ polymerization method was devised for commercial applicability, and the thermal conductivity of the obtained polymer was compared to that of a conventionally polymerized polymer having the same structure. The designed polymers exhibited thermotropic liquid crystalline characteristics, and the polymer with longer spacers between the rigid segments showed relatively higher thermal conductivity exceeding 0.5 W·m^-1· K^-1 after sample preparation by injection molding. In addition, X-ray diffraction analysis revealed that the differences in the thermal conductivity, depending on the molding temperature during specimen preparation, were caused by variations in chain orientation within the same polymer. Based on the obtained results, it was concluded that LCPs are strong candidate matrix materials for thermally conductive composites; the suggested in-situ polymerization method could be applied practically to the polymerization of polyester-type LCPs.     

Transcrytalline structures and crystallization kinetics of Polyarylate/Nylon6 Islands-in-a-Sea conjugate fibers for high performance thermoplastic composite applications

We report the isothermal and non-isothermal crystallization kinetics and associated transcrystalline morphological features of polyarylate(PAR)/nylon6 islands-in-a-sea fibers, where 74 PAR islands serve as reinforcing fibers and nylon6 sea component acts as a semicrystalline matrix in final thermoplastic composites. The temperature-dependent polarized optical microscopic images obtained during a cooling process exhibit that the melt-crystallization is dominated by the interfacial crystallization of nylon6 on the surface of PAR fibers, leading to developing a transcrystalline structure. From the isothermal and non-isothermal melt-crystallization analyses of the islands-in-a sea fiber by using differential scanning calorimetry and the Avrami equation, the overall crystallization rates of the nylon6 sea component in the islands-in-a-sea fiber are found to be highly accelerated by the heterogeneous nucleating effect of the PAR island fibers. In addition, it is revealed that the isothermal and non-isothermal melt-crystallization kinetics of the nylon6 in the islands-in-a-sea fibers consists of two different mechanisms of the primary crystallization owing to the interfacial crystallization and the secondary crystallization due to the bulk crystallization.     

Moisture and thermal permeability of the hollow textured PET imbedded woven fabrics for high emotional garments

This study examined the effects of the total porosity, pore size, and cover factor on the moisture and thermal permeability of woven fabrics made from DTY (draw textured yarns) and ATY (air jet textured yarns) composite yarns with hollow PET (polyethylene terephthalate) yarns. The wicking of the hollow composite yarn fabrics was found to be superior to that of the high twisted yarn fabrics, which may be due to the high porosity in the hollow composites yarns, but this was not related to the cover factor. The drying characteristics of the hollow composite yarn fabric with high porosity were inferior compared to the high twisted yarn fabrics due to the large amounts of liquid water in the large pores, which resulted in a longer drying time of the fabric. The thermal conductivity of the hollow composite yarn fabrics decreased with increasing measured pore diameter due to the bulky yarn structure. The effects of the hollowness of the yarn on the thermal conductivity were more dominant than those of the yarn structural parameters. The air permeability increased with increasing measured pore diameter but the effects of the cover factor on the air permeability were not observed in the hollow composite yarn fabrics. The effects of porosity on the moisture and thermal permeability of the woven fabrics made from the hollow composite filaments were found to be critical, i.e., wicking and air permeability increase with increasing porosity. In addition, the drying rate increased with increasing porosity and the thermal conductivity decreased with increasing pore diameter, but were independent of the cover factor.     

Effect of Presoaking on Textural,Thermal, and Digestive Properties of Cooked Brown Rice

Brown rice kernels (japonica type) were soaked in water at different temperatures (25 or 50°C) before cooking to a moisture content of 20 or 30%. Soaked brown rice was cooked in either the soaking water (SW) or in distilled water (DW) (rice solids to water ratio 1:1.4). Color, texture, and in vitro digestive properties of the cooked rice were examined. When the soaking temperature was higher (50°C vs. 25°C), water absorption and starch leaching were greater. To reach 20% moisture, the rice required 1 hr of soaking at 50°C but 2 hr of soaking at 25°C. Both the moisture content of the soaked rice and the soaking temperature affected the texture of the cooked brown rice. Rice that attained 20% moisture content during soaking was harder and less adhesive when cooked compared with rice that attained 30% moisture content. The rice soaked at 50°C was slightly softer but more adhesive when cooked than rice soaked at 25°C. The soaking temperature and moisture content of the rice kernels also affected the digestive properties of the cooked rice. The cooked brown rice that had attained 30% moisture before cooking was digested to a greater extent than rice that had attained 20% moisture. Even at equal moisture content, the rice soaked at the higher temperature (50°C) was digested more readily. It was assumed that the amount of soluble material leached during soaking differed according to the soaking temperature and moisture content, which subsequently affected the texture and digestive properties of the cooked brown rice. The rice cooked in its own soaking water was harder and more adhesive, had higher levels of resistant starch (RS), and exhibited smaller glycemic index (GI) values than its counterpart cooked with distilled water. This result indicated that the soluble material leached during soaking made the cooked rice harder and less digestible, perhaps due to interactions between these molecules and the gelatinized rice during cooking.     

Intra-arterial delivery of triolein emulsion increases vascular permeability in skeletal muscles of rabbits

Background

To test the hypothesis that triolein emulsion will increase vascular permeability of skeletal muscle.

Methods

Triolein emulsion was infused into the superficial femoral artery in rabbits (triolein group, n = 12). As a control, saline was infused (saline group, n = 18). Pre- and post-contrast T1-weighted MR images were obtained two hours after infusion. The MR images were qualitatively and quantitatively evaluated by assessing the contrast enhancement of the ipsilateral muscles. Histologic examination was performed in all rabbits.

Results

The ipsilateral muscles of the rabbits in the triolein group showed contrast enhancement, as opposed to in the ipsilateral muscles of the rabbits in the saline group. The contrast enhancement of the lesions was statistically significant (p < 0.001). Histologic findings showed that most examination areas of the triolein and saline groups had a normal appearance.

Conclusion

Rabbit thigh muscle revealed significantly increased vascular permeability with triolein emulsion; this was clearly demonstrated on the postcontrast MR images.     

Genetic analysis of ORF5 of recent Korean porcine reproductive and respiratory syndrome viruses (PRRSVs) in viremic sera collected from MLV-vaccinating or non-vaccinating farms

The 23 open reading frame (ORF) 5 sequences of Korean type II porcine reproductive and respiratory syndrome virus (PRRSV) were collected from viremic sera from the (modified live vaccine) MLV-vaccinating and non-vaccinating farms from 2007 to 2008. The samples were phylogenetically analyzed with previous ORF5 sequences, including type I Korean PRRSV, and previously reported or collected sequences from 1997 to 2008. A MN184-like subgroup of type II Korean PRRSV was newly identified in the viremic sera collected from 2007 to 2008. And of the type I PRRSVs, one subgroup had 87.2~88.9% similarity with the Lelystad virus, showing a close relationship with the 27~2003 strain of Spain. The maximum parsimony tree of type II PRRSV from 1997 to 2008 showed that they had evolved to four lineages, subgroups 1, 2, 3 and 4. Most of the recently collected type II PRRSVs belonged to subgroup 4 (48%). The region of three B-cell epitopes and two T-cell epitopes of ORF5 amino acids sequences was considerably different from the MLV in subgroups 3 and 4. In conclusion, the existence of type I PRRSV, which was genetically different from Lelystad virus (Prototype of type I PRRSV), and heterologous type II PRRSVs of viremic pigs detected even in the MLV-vaccinating farms indicated the need for new vaccine approaches for the control of PRRSV in Korea.