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New Eruptive YSOs from SPICY and WISE
Carlos Contreras Peña,Mizna Ashraf,이정은,Gregory Herczeg,Phil Lucas,Zhen Guo,Doug Johnstone,이호규,Jessy Jose 한국천문학회 2023 Journal of The Korean Astronomical Society Vol.56 No.2
This work presents four high-amplitude variable YSOs (≃3~mag at near- or mid-IR wavelengths) arising from the SPICY catalog. Three outbursts show a duration that is longer than 1 year, and are still ongoing. And additional YSO brightened over the last two epochs of NEOWISE observations and the duration of the outburst is thus unclear. Analysis of the spectra of the four sources confirms them as new members of the eruptive variable class. We find two YSOs that can be firmly classified as bona fide FUors and one object that falls in the V1647 Ori-like class. Given the uncertainty in the duration of its outburst, an additional YSO can only be classified as a candidate FUor. Continued monitoring and follow-up of these particular sources is important to better understand the accretion process of YSOs.
Screening of Industrial Enzymes for Deproteinization of Shrimp Head for Chitin Recovery
Angel U. Valdez-Peña,Adriana Hernandez-Rivera,Iliana M. De-la-Garza-Rodriguez,Judith D. Espinoza-Perez,Georgina C. Sandoval-Fabian,Nagamani Balagurusamy,Juan Carlos Contreras-Esquivel 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.2
Food grade proteolytic enzymes were examined for deproteinization of shrimp head. Shrimp head was easily deproteinized by Alcalase® and trypsin at a pH of 8.0. Alcalase was chosen as the most efficient commercial enzyme for deproteinization of shrimp head. Alcalase treatment of shrimp head recorded 61% of weight loss on dry basis and a residual protein of 275 mg/g dried shrimp head. The enzymatically deproteinized shrimp head was later demineralized with lactic acid using microwave radiation at 400W. The combination of enzymatic and physicochemical treatments promoted the chitin recovery from dried shrimp head under eco-friendly conditions.