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Si Hyun Ryu,Daniel Y. C. Fung 한국식품영양과학회 2010 Preventive Nutrition and Food Science Vol.15 No.3
The antimicrobial effects of a commercially available, buffered sodium citrate (BSC) were evaluated for the reduction of total aerobic bacteria count, Salmonella Typhimurium, Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus in a liquid medium and ground beef. BSC at 0, 1, 2 and 4.8% (wt/vol) or 0, 3, and 4.8% (wt/wt) was mixed into inoculated brain heart infusion (BHI) broth and ground beef (80% lean), respectively. BSC at concentrations of 1 and 2% did not inhibit growth of the pathogens tested in BHI broth. E. coli O157:H7 in BHI broth with 4.8% BSC was significantly reduced (p<0.05) by 3~4 log CFU/mL compared with the control for up to 4 days. At 4.8%, BSC treatment of ground beef most significantly reduced (p<0.05) total aerobic count and E. coli O157:H7 by 2.1 and 2.0 log CFU/g, respectively. This study indicates that the legally allowable level of 1.3% (wt/wt) BSC is not effective for reducing the pathogens tested in ground beef stored at 7℃.
Ultralarge elastic deformation of nanoscale diamond
Banerjee, Amit,Bernoulli, Daniel,Zhang, Hongti,Yuen, Muk-Fung,Liu, Jiabin,Dong, Jichen,Ding, Feng,Lu, Jian,Dao, Ming,Zhang, Wenjun,Lu, Yang,Suresh, Subra American Association for the Advancement of Scienc 2018 Science Vol.360 No.6386
<P>Diamonds have substantial hardness and durability, but attempting to deform diamonds usually results in brittle fracture. We demonstrate ultralarge, fully reversible elastic deformation of nanoscale (similar to 300 nanometers) single-crystalline and polycrystalline diamond needles. For single-crystalline diamond, the maximum tensile strains (up to 9%) approached the theoretical elastic limit, and the corresponding maximum tensile stress reached similar to 89 to 98 gigapascals. After combining systematic computational simulations and characterization of pre- and postdeformation structural features, we ascribe the concurrent high strength and large elastic strain to the paucity of defects in the small-volume diamond nanoneedles and to the relatively smooth surfaces compared with those of microscale and larger specimens. The discovery offers the potential for new applications through optimized design of diamond nanostructure, geometry, elastic strains, and physical properties.</P>
Ryu, Si-Hyun,Fung, Daniel -Y. C. The Korean Society of Food Science and Nutrition 2010 Preventive Nutrition and Food Science Vol.15 No.3
The antimicrobial effects of a commercially available, buffered sodium citrate (BSC) were evaluated for the reduction of total aerobic bacteria count, Salmonella Typhimurium, Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus in a liquid medium and ground beef. BSC at 0, 1, 2 and 4.8% (wt/vol) or 0, 3, and 4.8% (wt/wt) was mixed into inoculated brain heart infusion (BHI) broth and ground beef (80% lean), respectively. BSC at concentrations of 1 and 2% did not inhibit growth of the pathogens tested in BHI broth. E. coli O157:H7 in BHI broth with 4.8% BSC was significantly reduced (p<0.05) by 3~4 log CFU/mL compared with the control for up to 4 days. At 4.8%, BSC treatment of ground beef most significantly reduced (p<0.05) total aerobic count and E. coli O157:H7 by 2.1 and 2.0 log CFU/g, respectively. This study indicates that the legally allowable level of 1.3% (wt/wt) BSC is not effective for reducing the pathogens tested in ground beef stored at $7^{\circ}C$.