Energy conversions and storage caused by an unsteady poloidal flow in active solar regions

In this paper we discuss coupling processes between a magnetic field and an unsteady plasma motion, and analyze the features of energy storage and conversions in active region. It is pointed out that the static force-free field is insufficient for a discussion of storage processes, and also the pure unsteady plasma rotation is not a perfect approach. In order to analyze the energy storage, we must consider the addition of poloidal plasma motion. The paper shows that because the unsteady poloidal flow is added and coupling occurs between the magnetic field and both the toroidal and the poloidal plasma flows, an unsteady process is maintained which changes the force-free factor with time. Hence, the energy in the lower levels can be transferred to the upper levels, and a considerable energy can be stored in the active region. Finally, another storage process is given which is due to the pure poloidal flow. The article shows that even if there is no twisted magnetic line of force, the energy in the lower levels may still be transferred to the upper levels and stored there.

The mechanism of energy storage by shearing the solar magnetic field

In this paper, a complete set of MHD equations have been solved by numerical calculations in an attempt to study the dynamical evolutionary processes of the initial equilibrium configuration and to discuss the energy storage mechanism of the solar atmosphere by shearing the magnetic field. The initial equilibrium configuration with an arch bipolar potential field obtained from the numerical solution is similar to the configuration in the vicinity of typical solar flare before its eruption. From the magnetic induction equation in the set of MHD equations and dealing with the non-linear coupling effects between the flow field and magnetic field, the quantitative relationship has been derived for their dynamical evolution. Results show that plasma shear motion at the bottom of the solar atmosphere causes the magnetic field to shear; meanwhile the magnetic field energy is stored in local regions. With the increase of time the local magnetic energy increases and it may reach an order of 4×10^25 J during a day. Thus the local storage of magnetic energy is large enough to trigger a big solar flare and can be considered as the energy source of solar flares. The energy storage mechanism by shearing the magnetic field can well explain the slow changes in solar active regions.

Analysis of SUMOylated proteins using SUMO-traps

6 p. [+ 7 p. Supplementary Information]

Influence of chilled and frozen storage on the stability of trout and herring fillet

Effects of chilled and frozen storage on specific enthalpy (ΔH) and transition temperature (Td) of protein denaturation as well as on selected functional properties of muscle tissue of rainbow trout and herring were investigated. The Td of myosin shifted from 39 to 33 °C during chilling of trout post mortem, but was also influenced by pH. Toughening during frozen storage of trout fillet was characterized by an increased storage modulus of a gel made from the raw fillet. Differences between long term and short term frozen stored, cooked trout fillet were identified by a compression test and a consumer panel. These changes did not affect the Td and ΔH of heat denaturation during one year of frozen storage at –20 °C. In contrast the Td of two myosin peaks of herring shifted during frozen storage at –20 °C to a significant lower value and overlaid finally. Myosin was aggregated by hydrophobic protein-protein interactions. Both thermal properties of myosin and chemical composition were sample specific for wild herring, but were relative constant for farmed trout samples over one year. Determination of Td was very precise (standard deviation <2 %) at a low scanning rate (≤ 0.25 K·min-1) and is useful for monitoring the quality of chilled and frozen stored trout and herring.

Veränderungen der Farbe und thermischen Stabilität der Muskelproteine von Räucherforellen während der Kühllagerung

The aim of the investigation was to prove if different farming conditions like conventional and organical farming of rainbow trout may cause differences in quality which are detectable by physical methods such as colour measurement and differential scanning calorimetry. Colour measurement revealed remarkable differences in lightness. Smoked trouts originating from conventionally farmed fish were much lighter than those of organically farmed trouts. This difference in L* could already be found when colour measurements were taken on the raw material. However, during chilled storage differences were equalized. Redness and yellowness were not significantly influenced by farming and did not change remarkably during chill storage. Based on earlier investigations on changes in thermal stability caused by heating, DSC curves of smoked trout could be used to verify that the core temperature of smoked fish had reached at least 60 °C during hot smoking process. This temperature is demanded by the guidelines of the German Food Code. In the DSC curves only the actin peak was still visible. All other proteins were obviously denatured during the hot smoking. When DSC curves were taken from smoked trout after different durations of chilled storage it could be seen that the denaturation temperature of actin decreased almost linearly with progression of storage time.

Texture measurement on gutted cod during storage in ice using a hand-held instrument

Fish muscle as food is to be seen as highly perishable. In unfrozen fish, freshness is considered the most important quality attribute. It is well known that there are several biochemical changes that can affect dramatically the texture of fish muscle. Immediately after death the fish texture is soft and elastic. In connection with rigor mortis the fish texture changes markedly. It becomes harder during rigor and after its resolution it becomes softer. This softness increases due to proteolysis during further storage at refrigerated conditions. Texture is a very important indicator for evaluating the quality of fish. Barroso et al. (1997) have recently reviewed mechanical methods in use for texture measurements on fresh fish. Further reviews on texture measurement performed on fish muscle were recently published underlining the importance of texture as quality attribute (Hyldig et al 2001, Coppes et al. 2002). The position along the fish can influence the results and was investigated by several authors (Sigurgis-ladottir et. al. 1999). Different methods have been compared for their ability to differentiate between recently killed salmon and salmon stored on ice for up to 24 days (Veland et al. 1999).

Detailed experimental iced-storage characteristics of Barents Sea cod (Gadus morhua)

Im August 1997 wurde an Bord des FFS „Walther Herwig“ ein Eislagerversuch mit Kabeljau aus der Barebtssee durchgeführt. Die Fische wurden in täglichem Abstand auf ihre chemischen, physikalischen, sensorischen und mikrobiologischen Eigenschaften hin untersucht. Die analytischen Daten wurden jeweils mit den Tagen in Eis korreliert. Es erwies sich, daß die Werte vom Fischtester VI sowie RT Frischetester, von Dimethylamin- und Trimethylaminoxidstickstoff, die Qualitätseinstufung anhand des EUQualitätsbewertungsschemas, die sensorische Bewertung von gegarten Filetproben und die Gesamtkeimzahl auf der Haut am besten mit den im Eis verbrachten Tagen korrelierten. Die guteKorrelation zwischen sensorischen und instrumentell ermittelten Daten läßt in gewissem Umfang einen Ersatz von Sensorikdaten durch instrumentell ermittelten zu.

Generating artificial homologous proteins according to the representative family character in molecular mechanics properties - an attempt in validating an underlying rule of protein evolution

The molecular mechanics property is the foundation of many characters of proteins. Based on intramolecular hydrophobic force network, the representative family character underlying a protein’s mechanics property is described by a simple two-letter scheme. The tendency of a sequence to become a member of a protein family is scored according to this mathematical representation. Remote homologs of the WW-domain family could be easily designed using such a mechanistic signature of protein homology. Experimental validation showed that nearly all artificial homologs have the representative folding and bioactivity of their assigned family. Since the molecular mechanics property is the only consideration in this study, the results indicate its possible role in the generation of new members of a protein family during evolution.

The effect of traditional handling, processing and storage methods on the quality of dried fish in small scale fisheries in Nigeria

Most of the fish marketed throughout Nigeria are in either smoked or dried form. The technological requirement for other forms of preservation like chilling and freezing cannot be afforded by the small scale fisher folk. Considerable quantities of fish processed for distant consumer markets are lost at handling, processing, storage and marketing stages. Significant losses occur through infestation by mites, insects, fungal infestation and fragmentation during transportation. This paper attempts to describe the effect of these losses on fish quality and suggests methods of protecting fish from agents of deterioration

Storage potential and utilization of tilapia mince

Production of mince from Tilapia using a combination of physical and chemical methods was found to improve the storage life of the mince in the deep freezer. Though the chemical composition of the mince was slightly affected, the mince was microbiologically stable throughout the five weeks frozen storage. Fish cakes prepared traditionally from tilapia minces were more acceptable than oven dried cakes. Production of fish cakes form tilapia will improve utilization of this species in areas where small size tilapia are regarded as fish of low economic value