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Sasaki, Hiraku,Nonaka, Jun,Otawa, Kenichi,Kitazume, Osamu,Asano, Ryoki,Sasaki, Takako,Nakai, Yutaka Asian Australasian Association of Animal Productio 2009 Animal Bioscience Vol.22 No.1
We investigated the structure of bacterial communities present in livestock manure-based composting processes and evaluated the bacterial succession during the composting processes. Compost samples were derived separately from swine manure, dairy manure and sewage sludge. The structure of the bacterial community was analyzed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) using universal eubacterial primers. The genus Bacillus and related genera were mainly detected following the thermophilic composting phase of swine and dairy manure composts, and the members of the phylum Bacteroidetes were mainly detected in the cattle manure waste-based and sewage sludge compost. We recovered and sequenced limited number of the bands; however, the PCR-DGGE analysis showed that predominant diversities during the composting processes were markedly changed. Although PCR-DGGE analysis revealed the presence of different phyla in the early stages of composting, the members of the phylum Firmicutes and Bacteroidetes were observed to be one of the predominant phyla after the thermophilic phase.
EMISSION LINE VELOCITY FIELD OF THE MAGELLANIC IRREGULAR GALAXY NGC 4449
SASAKI MINORU,OHTANI HIROSHI,SAITO MAMORU,OHTA KOUJI,YOSHIDA MICHITOSHI,SHIMIZU TASUHlRO,KOYANO HISASHI,KOSUGI GEORGE,AOKI KENTARO,SASAKI TOSHIYUKI The Korean Astronomical Society 1996 Journal of The Korean Astronomical Society Vol.29 No.suppl1
The imaging spectroscopic observations of the Magellanic irregular galaxy NGC 4449 were made to show the detailed kinematic structure of the galaxy. Many filamentary structures and Several bubble-like structures are recognized in a 3D data cube of H$\alpha$ emission line. Velocity field shows the kpc-scale mosaic structure and counter- rotation of ionized gas.
FTIR spectroscopy of the two-photon product of sensory rhodopsin I
Sasaki, Jun,Kannaka, Masato,Kandori, Hideki,Tokunaga, Fumio Korean Society of Photoscience 2002 Journal of Photosciences Vol.9 No.2
A halophilic archaeon, Halobacterium salinarum, exhibits phototactic behaviors, by which the organism is guided to red-orange light and evades shorter wavelengths of light. The phototaxis is mediated by two retinal proteins, sensory rhodopsin I and II (SRI and SRII), whose structures are analogous to the cognate protein bacteriorhodopsin, a light-driven proton pump. SRI mediates both attractant and repellent swimming behaviors to orange light and near- UV light, respectively. The two different signaling through the single photoreceptor have been ascribed to the presence of two active structures of SRI (S$\_$373/ and P$\_$520), which are produced upon orange light illumination of SRI and upon subsequent near-UV illumination of S$\_$373/, respectively. In the present study, we have measured the difference FTIR spectra of S$\_$373/ and P$\_$520/ states. In P$\_$520/, the isomeric structure of the chromophore is assignable to all-trans, and the Schiff base of the chromophore is protonated with concomitant deprotonation of Asp76, a combination which allows for the formation of a salt bridge between them. It was suggested that the way of interaction between the Schiff base and the counterion, which is different among SRI$\_$587/, S$\_$373/ and P$\_$520/ and which has been shown to drive the conformational changes in the cognate protein, bacteriorhodopsin, is the key to controlling conformational changes for the attractant and the repellent signaling by SRI.
Sasaki, Keisuke,Ishihara, Kenji,Oyamada, Chiaki,Sato, Akiyuki,Fukushi, Akihiko,Arakane, Tomohiro,Motoyama, Michiyo,Yamazaki, Makoto,Mitsumoto, Mitsuru Asian Australasian Association of Animal Productio 2008 Animal Bioscience Vol.21 No.7
Effects of fucoxanthin (FX), a major carotenoid in algae, on lipid peroxidation and meat colour in ground chicken breast meat were investigated. FX and/or ${\alpha}$-tocopherol (Toc) were added to ground samples at a content level of 200 mg/kg. The samples were subjected to a chilling storage test before and after cooking. In the storage test before cooking, neither FX nor Toc affected the thiobarbituric acid reactive substances (TBARS) on days 1 and 6, and FX decreased the L* value and increased the a* and b* values. In the storage test after cooking, both FX and Toc decreased TBARS values on days 1 and 6. FX decreased the L* value and increased the a* and b* values, similar to what occurred in the storage test before cooking. Based on these results, we concluded that FX is a potent ingredient for improvement of the appearance and shelf life of chicken meat and its products.
Flicker-reduced memory compression for a volume-zone liquid crystal display overdrive
Sasaki, Hisashi,Ishikawa, Tatsuyuki,Ishikawa, Yukio,Ichikawa, Kazuhiro,Saitou, Nobuhiko The Korean Infomation Display Society 2011 Journal of information display Vol.12 No.2
The memory compression algorithm CCC-LCP (color-count-controlled local color palette) reduces flicker in the liquid crystal display (LCD) overdrive. Its compression ratio is 1:5.4 for 10-bit images, with a 33 dB PSNR peak signal-to-noise ratio and with five times flicker reduction compared with the block truncation coding. The authors' two-alternative forced choice subjective tests proposed two new soundness properties, the 'CMP harmlessness' and 'OD non-lost (or OD liveliness)', to clarify the functional interaction between the overdrive functionality OD and the compression functionality CMP. The tests verified that CCC-LCP is practically applicable (at a 1.2H viewing distance threshold) for 42" 37-ppi WXGA TVs.
Sasaki, Keisuke,Motoyama, Michiyo,Narita, Takumi,Chikuni, Koichi Asian Australasian Association of Animal Productio 2013 Animal Bioscience Vol.26 No.10
Texture and 'tenderness' in particular, is an important sensory characteristic for consumers' satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the evaluation and management of beef quality. This study aimed to apply the sensory scales defined in ISO11036:1994 to evaluate the texture of beef. Longissimus and Semitendinosus muscles of three Holstein steers cooked to end-point temperatures of $60^{\circ}C$ and $72^{\circ}C$ were subjected to sensory analyses by a sensory panel with expertise regarding the ISO11036 scales. For the sensory analysis, standard scales of 'chewiness' (9-points) and 'hardness' (7-points) were presented to the sensory panel with reference materials defined in ISO11036. As a result, both 'chewiness' and 'hardness' assessed according to the ISO11036 scales increased by increasing the cooking end-point temperature, and were different between Longissimus and Semitendinosus muscles. The sensory results were in good agreement with instrumental texture measurements. However, both texture ratings in this study were in a narrower range than the full ISO scales. For beef texture, ISO11036 scales for 'chewiness' and 'hardness' are useful for basic studies, but some alterations are needed for practical evaluation of muscle foods.