Twenty years ago, Telesensory, Mountain View, California was formed to develop and market technological aids for blind people. Its initial product was a spinoff device called the Optacon, an innovation that permitted the blind and the deaf-blind to read--not just braille transcriptions but anything in print. The Optacon combined optical and electronic technology and incorporated research performed at Stanford Research Institute under the sponsorship of NASA's Ames Research Center. Last year TeleSensory introduced an even more exciting aid for the blind, a second generation spinoff that not only permits the user to "read" printed words but also provides access to the electronic information available on most
{"title":"Health and Medicine","authors":"S. Miyata","doi":"10.5860/choice.49-3054","DOIUrl":"https://doi.org/10.5860/choice.49-3054","url":null,"abstract":"Twenty years ago, Telesensory, Mountain View, California was formed to develop and market technological aids for blind people. Its initial product was a spinoff device called the Optacon, an innovation that permitted the blind and the deaf-blind to read--not just braille transcriptions but anything in print. The Optacon combined optical and electronic technology and incorporated research performed at Stanford Research Institute under the sponsorship of NASA's Ames Research Center. Last year TeleSensory introduced an even more exciting aid for the blind, a second generation spinoff that not only permits the user to \"read\" printed words but also provides access to the electronic information available on most","PeriodicalId":9863,"journal":{"name":"Chemical Engineering","volume":"2016 1","pages":"290-292"},"PeriodicalIF":0.0,"publicationDate":"2012-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86607612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Proteins are essential in foods, not only for their nutritional value, but also as modulator of structure and perception of a food product. The functional behavior of a protein is inherently susceptible to physico-chemical conditions as pH, ionic strength, temperature, or pressure, making them also an unpredictable, and at the same time, opportune component in food production. Proteins are generally also industrially costly, and with increasing world population and welfare the pressure on protein-availability for food purposes gives rise to some concerns. In view of a more sustainable use of protein-sources a number of routes have been followed in the past decades that provided big steps forward in protein availability: (i) more efficient production or protein refinery methods, (ii) use of alternative protein sources, and (iii) optimized usage of protein functionality. Especially in wheat production correlations between genetic expression and functional product behavior allowed breeders to optimize cultivars for geographic location (e.g. Payne et al., 1984). Alternatively, one has the ability to express specific proteins in non-original sources, for example human milk proteins in plants, such as rice (e.g. Lonnerdal, 2002). Directed alterations in the genome of food-producing organisms can lead to changes in the primary sequences of relevant proteins and thereby introduce potentially new functionality. If sufficient quantities of the novel protein are synthesized and become admixed with the basal levels of protein in the food, the functional properties of the food system (textureformation) may become improved. Alternatively, the modified protein can be isolated for use as food ingredient. More recently, a number of proteins from less-conventional origin have been identified as human food ingredients that one has started to exploit, e.g. algae, leafs, insects, and various seeds. Successful utilization of these new proteinaceous materials has thus far been rather limited, requiring breakthroughs in extractability, their digestibility, nutritive value, and overall functional and organoleptic properties. More downstream in the process is the modulation of protein functional behavior at an ingredient level. This can be physical-chemically, enzymatically, or via chemical engineering.
蛋白质在食物中是必不可少的，不仅因为它们的营养价值，而且作为食品结构和感知的调节剂。蛋白质的功能行为天生就容易受到pH值、离子强度、温度或压力等物理化学条件的影响，这使得它们在食品生产中也是不可预测的，同时也是合适的成分。蛋白质通常在工业上也是昂贵的，随着世界人口和福利的增加，用于食品目的的蛋白质供应的压力引起了一些关注。为了更可持续地利用蛋白质来源，在过去的几十年里，人们遵循了许多途径，在蛋白质可用性方面取得了重大进展:(i)更有效的生产或蛋白质精炼方法，(ii)使用替代蛋白质来源，以及(iii)优化蛋白质功能的使用。特别是在小麦生产中，遗传表达和功能性产品行为之间的相关性使育种者能够根据地理位置优化品种(例如Payne et al.， 1984)。另外，一个人有能力在非原始来源中表达特定蛋白质，例如在水稻等植物中表达人乳蛋白(例如Lonnerdal, 2002)。粮食生产生物基因组的定向改变可导致相关蛋白质初级序列的改变，从而引入潜在的新功能。如果足够数量的新蛋白质被合成并与食物中基础水平的蛋白质混合，那么食物系统的功能特性(质地形成)可能会得到改善。或者，可以将修饰的蛋白质分离出来作为食品成分使用。最近，一些来自非常规来源的蛋白质被确定为人类食品成分，人们开始利用它们，例如藻类、树叶、昆虫和各种种子。迄今为止，这些新型蛋白质材料的成功利用相当有限，需要在可提取性、消化率、营养价值以及整体功能和感官特性方面取得突破。在这个过程的下游是在成分水平上对蛋白质功能行为的调节。这可以是物理化学，酶，或通过化学工程。
{"title":"Application Potential of Food Protein Modification","authors":"H. Jongh, K. Broersen","doi":"10.5772/32114","DOIUrl":"https://doi.org/10.5772/32114","url":null,"abstract":"Proteins are essential in foods, not only for their nutritional value, but also as modulator of structure and perception of a food product. The functional behavior of a protein is inherently susceptible to physico-chemical conditions as pH, ionic strength, temperature, or pressure, making them also an unpredictable, and at the same time, opportune component in food production. Proteins are generally also industrially costly, and with increasing world population and welfare the pressure on protein-availability for food purposes gives rise to some concerns. In view of a more sustainable use of protein-sources a number of routes have been followed in the past decades that provided big steps forward in protein availability: (i) more efficient production or protein refinery methods, (ii) use of alternative protein sources, and (iii) optimized usage of protein functionality. Especially in wheat production correlations between genetic expression and functional product behavior allowed breeders to optimize cultivars for geographic location (e.g. Payne et al., 1984). Alternatively, one has the ability to express specific proteins in non-original sources, for example human milk proteins in plants, such as rice (e.g. Lonnerdal, 2002). Directed alterations in the genome of food-producing organisms can lead to changes in the primary sequences of relevant proteins and thereby introduce potentially new functionality. If sufficient quantities of the novel protein are synthesized and become admixed with the basal levels of protein in the food, the functional properties of the food system (textureformation) may become improved. Alternatively, the modified protein can be isolated for use as food ingredient. More recently, a number of proteins from less-conventional origin have been identified as human food ingredients that one has started to exploit, e.g. algae, leafs, insects, and various seeds. Successful utilization of these new proteinaceous materials has thus far been rather limited, requiring breakthroughs in extractability, their digestibility, nutritive value, and overall functional and organoleptic properties. More downstream in the process is the modulation of protein functional behavior at an ingredient level. This can be physical-chemically, enzymatically, or via chemical engineering.","PeriodicalId":9863,"journal":{"name":"Chemical Engineering","volume":"80 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2012-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81509692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Ludwig's Applied Process Design for Chemical and Petrochemical Plants Volume 1, Fourth edition. By A. Kayode Coker","authors":"P. Leckner","doi":"10.1016/c2009-0-27268-0","DOIUrl":"https://doi.org/10.1016/c2009-0-27268-0","url":null,"abstract":"","PeriodicalId":9863,"journal":{"name":"Chemical Engineering","volume":"17 3 1","pages":"8-9"},"PeriodicalIF":0.0,"publicationDate":"2008-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84508625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2008-04-17DOI: 10.1002/0471238961.0221121113011809.A01.PUB2
J. Carson
The field of bulk solids flow has been developed considerably since the development of the theory of bulk solids flow began in early 1950s, which allowed the design of equipment and testing methods. More recent advances in numerical modeling have had a significant impact on the design methodology of bulk solids handling equipment. In this article, bulk flow patterns, measurement, and their simulation, as well as equipment design and maintenance are described. Special considerations including sifting, and mixing and blending, are also discussed. Keywords: bulk solids; chutes; equipment design; flow; powder
{"title":"Bulk solids handling","authors":"J. Carson","doi":"10.1002/0471238961.0221121113011809.A01.PUB2","DOIUrl":"https://doi.org/10.1002/0471238961.0221121113011809.A01.PUB2","url":null,"abstract":"The field of bulk solids flow has been developed considerably since the development of the theory of bulk solids flow began in early 1950s, which allowed the design of equipment and testing methods. More recent advances in numerical modeling have had a significant impact on the design methodology of bulk solids handling equipment. \u0000 \u0000 \u0000 \u0000In this article, bulk flow patterns, measurement, and their simulation, as well as equipment design and maintenance are described. Special considerations including sifting, and mixing and blending, are also discussed. \u0000 \u0000 \u0000Keywords: \u0000 \u0000bulk solids; \u0000chutes; \u0000equipment design; \u0000flow; \u0000powder","PeriodicalId":9863,"journal":{"name":"Chemical Engineering","volume":"15 9 1","pages":"98-100"},"PeriodicalIF":0.0,"publicationDate":"2008-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86658235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
eration as a backing text for undergraduate MSE courses (even though Mitchell specifically concerns himself only with the E of MSE). Whether the price will permit either text to be widely adopted is a separate question. Reviewer: Robert W. Cahn is a physical metallurgist turned materials scientist, currently attached in nominal retirement to the University of Cambridge. In 2001, he brought out a historical book, The Coming of Materials Science. He has served for many years as a member of the Editorial Board and the Book Review Board of MRS Bulletin.
作为本科MSE课程的背景文本(尽管米切尔只特别关注MSE的E)。价格是否允许这两种文本被广泛采用是另一个问题。书评人:罗伯特·w·卡恩(Robert W. Cahn)是一位物理冶金学家，后来成为材料科学家，目前名义上退休，在剑桥大学工作。2001年，他出版了一本历史书《材料科学的到来》。他曾担任《MRS Bulletin》的编辑委员会和书评委员会成员多年。
{"title":"An Introduction to Materials Engineering and Science for Chemical and Materials Engineers","authors":"Joan Schweikart","doi":"10.5860/choice.41-5327","DOIUrl":"https://doi.org/10.5860/choice.41-5327","url":null,"abstract":"eration as a backing text for undergraduate MSE courses (even though Mitchell specifically concerns himself only with the E of MSE). Whether the price will permit either text to be widely adopted is a separate question. Reviewer: Robert W. Cahn is a physical metallurgist turned materials scientist, currently attached in nominal retirement to the University of Cambridge. In 2001, he brought out a historical book, The Coming of Materials Science. He has served for many years as a member of the Editorial Board and the Book Review Board of MRS Bulletin.","PeriodicalId":9863,"journal":{"name":"Chemical Engineering","volume":"80 1","pages":"11"},"PeriodicalIF":0.0,"publicationDate":"2004-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88171722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-01-01DOI: 10.1007/978-0-230-62968-4_9
Robert Miller, C. Acton, Deirdre A. Fullerton, J. Maltby, J. Campling
{"title":"Correlation and Regression","authors":"Robert Miller, C. Acton, Deirdre A. Fullerton, J. Maltby, J. Campling","doi":"10.1007/978-0-230-62968-4_9","DOIUrl":"https://doi.org/10.1007/978-0-230-62968-4_9","url":null,"abstract":"","PeriodicalId":9863,"journal":{"name":"Chemical Engineering","volume":"1 1","pages":"155-173"},"PeriodicalIF":0.0,"publicationDate":"2002-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74858511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
1. An introduction to chemical product design 2. Needs 3. Ideas 4. Selection 5. Product manufacture 6. Commodity products 7. Devices 8. Molecular products 9. Microstructures 10. A plan for the future.
{"title":"Chemical product design","authors":"G. Moggridge, E. Cussler","doi":"10.5860/choice.39-1589","DOIUrl":"https://doi.org/10.5860/choice.39-1589","url":null,"abstract":"1. An introduction to chemical product design 2. Needs 3. Ideas 4. Selection 5. Product manufacture 6. Commodity products 7. Devices 8. Molecular products 9. Microstructures 10. A plan for the future.","PeriodicalId":9863,"journal":{"name":"Chemical Engineering","volume":"30 1","pages":"133-136"},"PeriodicalIF":0.0,"publicationDate":"2001-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82739204","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Design of Thermo-Responsive Surfaces for Temperature-Regulated Hydrophobic Chromatography and Separation of Steroids","authors":"T. Yakushiji, K. Sakai, A. Kikuchi, Takao Aoyanagi, Y. Sakurai, T. Okano","doi":"10.1252/KAKORONBUNSHU.24.205","DOIUrl":"https://doi.org/10.1252/KAKORONBUNSHU.24.205","url":null,"abstract":"本研究では, 固体表面に修飾したポリ (N-イソプロピルアクリルアミド) (PIPAAm) の構築構造が温度に応答したぬれ特性, ステロイドとの相互作用に与える影響を検討し, クロマト担体としての特性を追究した.PIPAAm共重合体を固体表面と多点で結合させた表面, さらにこの表面に片末端アミノ化PIPAAmを導入し自由末端鎖構造を有するグラフト表面をそれぞれ作製した.PIPAAm導入表面は温度に応答して親水性/疎水性の変化を示すが, その挙動は2つの表面で大きく異なっていた.自由末端鎖導入表面はPIPAAm分子が水中で示す相転移温度 (305K) で大きな変化を示したが, 多点で結合した表面ではより低温側になった.この表面特性の相違は, ステロイドとの相互作用にも認められ, 自由末端鎖導入表面は高温側でより強い疎水性相互作用を示すことが明らかとなった.温度上昇にしたがい表面の疎水性は次第に増大し, ステロイドの溶離時間を大幅に延長することができた.修飾高分子の構築構造制御により溶質との相互作用を変化できる新しいクロマト担体を実現した.","PeriodicalId":9863,"journal":{"name":"Chemical Engineering","volume":"515 1","pages":"205-210"},"PeriodicalIF":0.0,"publicationDate":"1998-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77095487","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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