Characterization of Starch Granules Affected by Processing in Some Cereal Foods

To understand how baking processes influence starch quality, twelve samples of cereal foods products have been studied. Damaged starch determined by a-amylase hydrolysis to characterize and quantify the molecular composition of cereal foods starches treated with different conditions during processing that had been physically damaged to different extents, by preparation and processing provide the physicochemical data to understand more fully the effects of mechanical damage on amylase, amylopectin content and differential scanning calorimetric （DSC） for selected cereal foods products. There were significant difference between treatments in term of damaged starch content of cereal foods flours which were 0.64% to 36.40%, while the DSC results for the starches were the gelatinisation onset （To）, peak temperature （Tp） and conclusion temperature （To）, and temperatures of selected food starches ranged from 34.86 ℃ to 75.20 ℃, 54.04 ℃ to 85.94 ℃, and 63.5 ℃ to 95.16 ℃. There were significant differences between all cereal foods starches in term of amylose and its contents ranged from 70.3% to 87% and also there were significant differences between the amylopectin content of cereal foods flours ranged from 13.3% to 29.6%.

Crystal Growth of Calcite at Conditions of Gas Processing in Solvent Mixtures of Monoethylene Glycol and Water

Growth kinetics of the most stable polymorph of calcium carbonate,calcite,has been studied in seeded stirred batch experiments in MEG-water solutions at 40 ℃ and 70 ℃,conditions relevant for the processing of natural gas.It was found that MEG changes the growth order from two in pure water to one in solvent mixtures of MEG and water.Assuming parabolic growth (growth order is equal to two),it could be shown that MEG decreases the growth rate constant for calcite from 0.52 nm/s to 0.11 nm/s (70 ℃) when the MEG-content is increased from 0 wt% MEG to 65 wt% MEG.Decreasing the temperature from 70 ℃ to 40 ℃ has a similar effect on the growth rate constant as raising the level of MEG to 65 wt%.

STRATEGY USE IN CHINESE EFL LEARNERS' PROCESSING OF ENGLISH IDIOMS

This empirical study investigates the differences in strategy use between advanced and intermediate Chinese EFL learners when processing unfamiliar English idioms. The results show that (1) a variety of strategies are used when subjects initially process unfamiliar English idioms; (2) the subjects across proficiency levels vary in the overall frequencies with which they employ strategies as well as in the particular types of strategies they use to process unfamiliar EFL idioms initially; (3) guessing strategies are the highest-ranking category among both the advanced and the intermediate level subjects. This paper concludes with a number of pedagogical suggestions for the teaching and learning of English idioms.

Micro water dissolution machining principle and its application in ultra-precision processing of KDP optical crystal

In this paper, a micro water dissolution machining （MWDM） principle is proposed for machining potassium dihydrogen phosphate （KDP） crystal using water-in-oil micro-emulsion as an abrasive-free polishing fluid. In addition, two instances of the application of this principle to ultra-precision machining of KDP crystals are presented. Computer-controlled optical surfacing （CCOS） and diamond wire cutting （DWC） process were carried out according to the MWDM principle. In the case of the CCOS technology, it is found that the micro-waviness was removed completely by following the MWDM principle. The surface undulation decreased from 40 nm to less than 10 nm, and the surface root-mean-square （rms） roughness obviously reduced from 8.147 to 2.660 nm. In the case of the DWC process, the surface rms roughness reduced from 8.012 to 2.391 gm, and the cutting efficiency was improved. These results indicate that the MWDM principle can efficiently improve the machining quality of KDP optical crystal and has a great potential to machine water-soluble materials.