Reversible disorder-order transitions in atomic crystal nucleation.

Nucleation in atomic crystallization remains poorly understood, despite advances in classical nucleation theory. The nucleation process has been described to involve a nonclassical mechanism that includes a spontaneous transition from disordered to crystalline states, but a detailed understanding of dynamics requires further investigation. In situ electron microscopy of heterogeneous nucleation of individual gold nanocrystals with millisecond temporal resolution shows that the early stage of atomic crystallization proceeds through dynamic structural fluctuations between disordered and crystalline states, rather than through a single irreversible transition.

Amplification of Vitamin D in the White Button Mushroom () by UV-B Irradiation and Jet-Milling for Its Potential Use as a Functional Ingredient.

The objective of this study was to amplify vitamin D in white button mushrooms using ultraviolet (UV-B) irradiation and to prepare a vitamin D-fortified superfine mushroom powder through jet milling. Mushrooms irradiated with UV-B for 30 min had a vitamin D concentration of 8.19 μg/g, an amount about 400 times greater than that of the control (0.

A Large-Scale Array of Ordered Graphene-Sandwiched Chambers for Quantitative Liquid-Phase Transmission Electron Microscopy.

Liquid-phase transmission electron microscopy (TEM) offers a real-time microscopic observation of the nanometer scale for understanding the underlying mechanisms of the growth, etching, and interactions of colloidal nanoparticles. Despite such unique capability and potential application in diverse fields of analytical chemistry, liquid-phase TEM studies rely on information obtained from the limited number of observed events. In this work, a novel liquid cell with a large-scale array of highly ordered nanochambers is constructed by sandwiching an anodic aluminum oxide membrane between graphene sheets.

Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour.

The use of defatted soybean flour (DSF) in food as a source of dietary fiber has been limited due to its rough texture and bitter taste. Our previous work indicates that superfine DSF prepared by jet milling could overcome these problems, as it positively affected physical and sensory properties. Therefore, differently sized DSFs were incorporated in tofu, and their impacts on physical and sensory properties were investigated in this study.