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A series of reactive fluorescent dyes were successfully synthesized and their structure was proven by IR spectra, NMR spectra, elemental analysis, and mass spectra. The fluorescence performance 6‐amino‐2(‐3‐phenyl‐propyl)‐benzo[de]isoquinoline‐1,3‐dione and 2‐benzyl‐6‐hydroxy‐benzo[de]isoquinoline‐1,3‐dione appears at around 276 and 437.4 nm, respectively, and their quantum yields are 0.662 and 0.562, respectively. It is important to indicate that the fluorescence performance is better for 6‐amino‐2(‐3‐phenyl‐propyl)‐benzo[de]isoquinoline‐1,3‐dione than for as a result of more electron donating groups linked to the 6‐amino‐2(‐3‐phenyl‐propyl)‐benzo[de]isoquinoline‐1,3‐dione molecule. These fluorescent dyes further react with toluene diisocyanate and other additives to form fluorescent dye based polyurethane (PU) ionomer molecules, and their structures are demonstracted by IR spectra. In aqueous solution, the fluorescence performance appears to be better for 6‐amino‐2(‐3‐phenyl‐propyl)‐benzo[de]isoquinoline‐1,3‐dione based PU ionomer than for 6‐amino‐2‐phenyl‐ethyl‐benzo[de]isoquinoline‐1,3‐dione based PU ionomer. For the fluorescent dye based PU ionomer molecule system, the number‐average particle sizes of the fluorescent dye based PU ionomer molecules in water increase with increasing concentration of the fluorescent dye, as a result of the increased free volume of the ionomer molecule. This may be the result of increased intermolecular interactions between ionomer– molecules themselves. © 2005 Wiley Periodicals, Inc. J Appl Polym Sci 97: 455–465, 2005

Previous research has shown that nitrogen in municipal wastewater could be eliminated by a biofilter system. This study investigates the effect of the recycle ratio on total nitrogen removal and the nitrogen component in the effluent. In this study, a system combining pre-denitrification/nitrification biofilters was set up. The experiments which varied the recycle ratio of the nitrifying solution to the influent were carried out in order to determine the amount of the total nitrogen removal and the form of nitrogen in the effluent. These experimental results show that total nitrogen removal might be dependent on nitrification but not on denitrification. Although the operation at a low recycle ratio would result in a lower value of total nitrogen removal, the NH₃-N content of the effluent would be lower and the flow condition would be more stable. In comparison, operation at a higher recycle ratio would result in a lower NO₃^--N content in the effluent, while the NH₃-N content in the effluent would be higher. At a recycle ratio of 2.5, the total nitrogen removal is at its maximum. The relationship between specific nitrification rate and recycle ratio is also discussed.
© 2001 Society of Chemical Industry

Abstract: Ground pork-fat patties were cooked alone (control), with NaCl solution, with NaCl solution containing sucrose, with fermented soybean broth, with fermented black soybean broth, and with commercial soy sauce products at 125°C for 2 h. The top-layer oils were then stored at 60°C for periodical determinations of conjugated diene hydroperoxide (CDHP) contents. The fermented broth-cooked and soy sauce-cooked oils were stable against CDHP formation during storage. This supports the customary impression that soy sauce-cooked pork is stable against oxidative rancidity. Analysis of the fatty acid compositions showed the presence of linoleic, linolenic, and arachidonic acids, which are susceptible to oxidation. When the fermented brothcooked oils were extracted with methanol, concentrated, and introduced to the control oils for storage, an estimated antioxidative potency close to that of 2 ppm butylated hydroxyanisole was observed. In comparing free amino acid compositions of the fermented soybean and black soybean broths before and after cooking the ground pork-fat patties, threonine, serine, glutamic acid, alanine, isoleucine, leucine, tryptophan, and tyrosine contents tecreased while proline, valine, histidine, and arginine contents increased.

Peanut kernels subjected to pretreatment including rehydration, blanching and dehydration, and untreated kernels were roasted at 160°C for times ranging from 0 to 90 min. For both peanuts, the iron content in oil and specific lipoxygenase activity in defatted peanut flour decreased, free fatty acid content increased and copper content changed insignificantly with roasting time. Changes of iron content, lipoxygenase activity and free fatty acid content were more significant in untreated peanuts than in pretreated peanuts. At each roasting time, iron, copper and free fatty acid contents in the oils and lipoxygenase activities in the defatted flours prepared from untreated peanuts were higher than in the oils and flours prepared from pretreated peanuts.

Advanced renal cell carcinoma (RCC) is refractory to all traditional therapies and has been the subject of intense investigation using newer therapeutic modalities, including monoclonal antibodies, lymphokine-activated killer cells and vaccines. We review these newer immunotherapies and summarize our results with radioimmune imaging and radioimmunotherapy using mouse xenografts of human RCC and one of our RCC-preferential monoclonal antibodies (A6H). We have consistently been able to image RCC xenografts without background subtraction. Radioimmunotherapy caused tumor shrinkage, and dosimetry results were consistent with xenograft “cure.” Phase I clinical trials are now underway at this institution.

Rice koji and rice-soy koji (1:1, w/w) were used as enzyme sources in combination with parahydroxyl benzoate (paraben), sulfanilamide, tetracycline, chloramphenicol or glacial acetic acid as antimicrobial agents for sufu fermentation. After 1 year of fermentation, no formation of white particulate was observed in rice koji products and in the rice-soy koji products with 10 mL/L of glacial acetic acid in the brines. Compositional analyses revealed that pH, tyrosine content and total amino nitrogen content of rice koji brines were lower than those of rice-soy koji brines. In a model system, a series of test tubes containing NaCl solution (150 g/L) and autoclaved soy koji or soybean used as protein substrates with supplements of various enzyme sources were fermented for 3 months at 35 °C. When an indigenous strain ofZygosaccharomyces rouxiiisolated from a fermented sufu brine or the sufu brine in which white particulates were present was respectively introduced into the systems using autoclaved soy koji as substrate, no white particulate was observed. However, white particulates were observed in the systems supplemented with soy koji extract, trypsin or pancreatin. When autoclaved soybean was used as the protein substrate, a white particulate was observed only in the system containing soy koji extract. Amino acid analysis of the particulates showed tyrosine to be the major component and independent of protease origin and presence of microorganisms.

Two new antioxidative and cytotoxic compounds, 10‘(Z),13‘(E),15‘(E)-heptadecatrienylhydroquinone (1) and 10‘(Z),13‘(E)-heptadecadienylhydroquinone (2), as well as the known 10‘(Z)-heptadecenylhydroquinone (3), were isolated from an EtOH extract of the sap of Rhus succedanea. The structures were elucidated by spectral analyses. These compounds showed antioxidative and cytotoxic activities against five cancer cell lines.

Ground pork-fat patties were cooked alone (control), with NaCl solution, with NaCl solution containing sucrose, with fermented soybean broth, with fermented black soybean broth, and with commercial soy sauce products at 125°C for 2 h. The top-layer oils were then stored at 60°C for periodical determinations of conjugated diene hydroperoxide (CDHP) contents. The fermented broth-cooked and soy sauce-cooked oils were stable against CDHP formation during storage. This supports the customary impression that soy sauce-cooked pork is stable against oxidative rancidity. Analysis of the fatty acid compositions showed the presence of linoleic, linolenic, and arachidonic acids, which are susceptible to oxidation. When the fermented brothcooked oils were extracted with methanol, concentrated, and introduced to the control oils for storage, an estimated antioxidative potency close to that of 2 ppm butylated hydroxyanisole was observed. In comparing free amino acid compositions of the fermented soybean and black soybean broths before and after cooking the ground pork-fat patties, threonine, serine, glutamic acid, alanine, isoleucine, leucine, tryptophan, and tyrosine contents tecreased while proline, valine, histidine, and arginine contents increased.