Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation.

The objectives of this study were to evaluate protein thermal stability, water-protein interaction, microstructure, and protein conformation between PSE-like and normal chicken breast meat batters. Sixty pale, soft, and exudative (PSE)-like (L*>53, pH24 h<5.7) and 60 normal (46

[The finite element analysis of the bicuspid and molar of mandible].

Recently, the finite element method has been adopted in the study of tooth structure as well as the stress distribution of dental prosthesis. In order to understand the loading state of the supporting tissues and the stress distribution of the teeth in various shapes under the pressure of loading, the author of this essay has applied the two-dimensional finite element method to the study of the stress distribution of the periodontal supporting tissues at the time when the second bicuspid and the second molar are vertically and obliquely loaded. Finally, the results of the quantitative analysis are obtained and a curve of the stress distribution of the teeth is also drawn up. The conclusion is as follows: 1. When the vertical loading is applied to the occlusal surface of the bicuspid and molar, the stress distribution of periodontal supporting tissues is uniform. 2. The stress concentration is on the marginal ridge and thedistal apex of bicuspid under the oblique loading. 3. When the oblique loading is applied to the occlusal surface of the molar, the stress concentration is only on the marginal ridge, and it is small.