The effects of sliding velocity and sliding time on nanocrystalline tribolayer development and properties in copper

The growth of the nanocrystalline tribolayer produced in oxygen free high conductivity copper after sliding against 440C stainless steel was studied. Tests were conducted on a pin-on-disk tribometer at sliding velocities of 0.05 and 1.0 m/s and sliding times of 0.1 to 10,000 s. Subsurface deformation and the growth of the tribolayer as a function of time were studied with the use of transmission electron microscopy and ion induced secondary electron microscopy. A continuous nanocrystalline tribolayer was produced after as little as 10 s of sliding at both sliding velocities. The tribolayer produced by sliding at 0.05 m/s continued to grow at sliding times up to 10,000 s and developed texture. Dynamic recrystallization of the tribolayer at a sliding velocity of 1.0 m/s inhibited the growth of a continuous anocrystalline tribolayer.

Sap properties and alk(en)ylresorcinol concentrations in Australian-grown mangoes.

Physical and chemical properties of sap and sap concentrations of constitutive alk(en)ylresorcinols were determined in several varieties of mango grown in different locations in Queensland, Australia, over two consecutive cropping seasons. Sap weight from individual fruit, sap pH, percentage of non-aqueous sap and concentrations of constitutive alk(en)ylresorcinols (5-n-heptadecenylresorcinol and 5-n-pentadecylresorcinol) in sap varied significantly among the varieties. 'Calypso', 'Keitt', 'Kensington Pride' and 'Celebration' had the greatest proportion of non-aqueous sap, whereas 'Nam Doc Mai' had the least. The highest concentrations of 5-n-heptadecenylresorcinol were found in the sap of 'Kensington Pride', and the lowest in 'Honey Gold' and 'Nam Doc Mai'. Highest concentrations of 5-n-pentadecylresorcinol were found in sap of 'Calypso' and 'Celebration', and the lowest levels were in 'Honey Gold' and 'Nam Doc Mai'. There was a direct relationship between the percentage of non-aqueous sap and the concentrations of alk(en)ylresorcinols (r(2) = 0.77 for 5-n-heptadecenylresorcinol, and r(2) = 0.87 for 5-n-pentadecylresorcinol). The alk(en)ylresorcinols were distributed mainly in the upper non-aqueous phase of 'Kensington Pride' sap. Growing location also had significant effects on the composition of mango sap but the effects appeared to be related to differences in maturity. Sap removal is necessary to prevent sapburn, but considerable quantities of alk(en)ylresorcinols that assist in protecting the harvested fruit from anthracnose disease are also removed.

Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties

While the genetic control of wheat processing characteristics such as dough rheology is well understood, limited information is available concerning the genetic control of baking parameters, particularly sponge and dough (S&D) baking. In this study, a quantitative trait loci (QTL) analysis was performed using a population of doubled haploid lines derived from a cross between Australian cultivars Kukri x Janz grown at sites across different Australian wheat production zones (Queensland in 2001 and 2002 and Southern and Northern New South Wales in 2003) in order to examine the genetic control of protein content, protein expression, dough rheology and sponge and dough baking performance. The study highlighted the inconsistent genetic control of protein content across the test sites, with only two loci (3A and 7A) showing QTL at three of the five sites. Dough rheology QTL were highly consistent across the 5 sites, with major effects associated with the Glu-B1 and Glu-D1 loci. The Glu-D1 5 + 10 allele had consistent effects on S&D properties across sites; however, there was no evidence for a positive effect of the high dough strength Glu-B1-al allele at Glu-B1. A second locus on 5D had positive effects on S&D baking at three of five sites. This study demonstrated that dough rheology measurements were poor predictors of S&D quality. In the absence of robust predictive tests, high heritability values for S&D demonstrate that direct selection is the current best option for achieving genetic gain in this product category.

Relationship between the Physicochemical Properties of Nonchitinolytic Listeria and Salmonella and Their Attachment to Shrimp Carapace

Listeria and Salmonella are important foodborne pathogens normally associated with the shrimp production chain. This study investigated the potential of Salmonella Typhimurium, Salmonella Senftenberg, and Listeria monocytogenes (Scott A and V7) to attach to and colonize shrimp carapace. Attachment and colonization of Listeria and Salmonella were demonstrated. Shrimp abdominal carapaces showed higher levels of bacterial attachment (P < 0.05) than did head carapaces. Listeria consistently exhibited greater attachment (P < 0.05) than did Salmonella on all surfaces. Chitinase activity of all strains was tested and found not to occur at the three temperatures (10, 25. and 37 degrees C) tested. The surface physicochemical properties of bacterial cells and shrimp carapace were Studied to determine their role in attachment and colonization. Salmonella had significantly (P < 0.05) more positive (-3.9 and -6.0 mV) cell surface charge than Listeria (-18 and -22.8 mV) had. Both bacterial species were found to be hydrophilic (<35%) when measured by the bacterial adherence to hydrocarbon method and by contact angle (theta) measurements (Listeria, 21.3 and 24.8 degrees, and Salmonella, 14.5 and 18.9 degrees). The percentage of cells retained by Pheryl-Sepharose was lower for Salmonella (12.8 to 14.8%) than it was for Listeria (26.5 to 31.4%). The shrimp carapace was found to be hydrophobic (theta = 74.5 degrees), and a significant (P < 0.05) difference in surface roughness between carapace types was noted. There was a linear correlation between bacterial cell Surface charge (r(2) = 0.95) and hydrophobicity (r(2) = 0.85) and initial attachment (P < 0.05) of Listeria and Salmonella to carapaces. However, the same properties Could not be related to subsequent colonization.