Shin Yagihara

Bio: Shin Yagihara is an academic researcher from Tokai University. The author has contributed to research in topics: Dielectric & Relaxation (NMR). The author has an hindex of 33, co-authored 152 publications receiving 3152 citations. Previous affiliations of Shin Yagihara include Tokai University Junior College & National Institute of Advanced Industrial Science and Technology.

Dielectric relaxation time and structure of bound water in biological materials

Abstract: The dielectric behavior of living tissues and a number of biological materials was examined by new equipment of the time domain reflectometry method in a wide frequency range of 10/sup 7/-10/sup 10/ Hz. The authors found two peaks of Debye absorption around 100 MHz and 20 GHz for all the materials. The low-frequency absorption is probably due to bound water while the high-frequency absorption to free water. From the observed relaxation times of bound water a hypothesis is ventured on the structure of bound water and its relaxation mechanism.

The dielectric relaxation of mixtures of water and primary alcohol

Abstract: Dielectric measurements over a microwave frequency range 10 MHz–15 GHz were carried out by the use of new time domain reflectometry equipment on the mixtures of water with five primary alcohols, viz., methanol, ethanol, and n‐propanol in the concentration range 0≤x≤1 and n‐butanol and amyl alcohol in the range 0≤x≤0.5 at room temperature; x being the mole fraction of water. The systems of water and two alcohols of low molecular weight are characterized by a single relaxation with a distribution parameter of the unity or near to it. The molecular reorientation in the mixtures as well as water and these alcohols is a cooperative process involving a large number of molecules with the hydrogen‐bond linkages (O–H⋅⋅⋅O). Dielectric behavior of the mixtures of water and methyl or ethyl alcohol is due to the structure of a hydrogen‐bonded network being microscopically homogeneous. Microscopic heterogeneity occurs in the mixtures of water and higher alcohols.

Glass transitions in aqueous solutions of protein (bovine serum albumin).

Abstract: Measurements by adiabatic calorimetry of heat capacities and enthalpy relaxation rates of a 20% (w/w) aqueous solution of bovine serum albumin (BSA) by Kawai, Suzuki, and Oguni [Biophys. J. 2006, 90, 3732] have found several enthalpy relaxations at long times indicating different processes undergoing glass transitions. In a quenched sample, one enthalpy relaxation at around 110 K and another over a wide temperature range (120-190 K) were observed. In a sample annealed at 200-240 K after quenching, three separated enthalpy relaxations at 110, 135, and above 180 K were observed. Dynamics of processes probed by adiabatic calorimetric data are limited to long times on the order of 10(3) s. A fuller understanding of the processes can be gained by probing the dynamics over a wider time/frequency range. Toward this goal, we performed broadband dielectric measurements of BSA-water mixtures at various BSA concentrations over a wide frequency range of thirteen decades from 2 mHz to 1.8 GHz at temperatures from 80 to 270 K. Three relevant relaxation processes were detected. For relaxation times equal to 100 s, the three processes are centered approximately at 110, 135, and 200 K, in good agreement with those observed by adiabatic calorimetry. We have made the following interpretation of the molecular origins of the three processes. The fastest relaxation process having relaxation time of 100 or 1000 s at ca. 110 K is due to the secondary relaxation of uncrystallized water (UCW) in the hydration shell. The intermediate relaxation process with 100 s relaxation time at ca. 135 K is due to ice. The slowest relaxation process having relaxation time of 100 s at ca. 200 K is interpreted to originate from local chain conformation fluctuations of protein slaved by water. Experimental evidence supporting these interpretations include the change of temperature dependence of the relaxation time of the UCW at approximately T(gBSA) approximately = 200 K, the glass transition temperature of protein in the hydration shell, similar to that found for the secondary relaxation of water in a mixture of myoglobin in glycerol and water [Swenson et al. J. Phys.: Condens. Matter 2007, 19, 205109; Ngai et al. J. Phys. Chem. B 2008, 112, 3826]. The data all indicate in hydrated BSA or other proteins that the secondary relaxation of water and the conformation fluctuations of the protein in the hydration shell are inseparable or symbiotic processes.

Dynamics of Water in a Polymer Matrix Studied by a Microwave Dielectric Measurement

Abstract: Dielectric measurements on water mixtures of polymers such as poly(vinylpyrrolidone) (PVP), poly(ethylene glycol) (PEG), poly(vinyl methyl ether) (PVME), poly(vinyl alcohol) (PVA), poly(acrylic acid) (PAA), poly(ethylenimine) (PEI), and poly(allylamine) (PAlA) were performed over a frequency range from 300 MHz to 15 GHz at 25 °C. Dielectric dispersion and absorption curves related to the orientational motion of water can be described well by the Cole−Cole equation. The distribution of the relaxation time is interpreted by the variation of the water structure. The logarithmic plot of the relaxation time against the parameter for the distribution of the relaxation time suggests two groups of polymers. One group contains nonelectrolyte polymers and another contains electrolyte polymers and PVA. This result implies that water structures in the mixtures of the former group are more uniform and stable than that in the mixtures of the latter group.

Dielectric Relaxation Time and Relaxation Time Distribution of Alcohol−Water Mixtures

Abstract: Complex permittivity was measured in the frequency range from 10 MHz to 20 GHz at 25 °C for water mixtures of 22 aliphatic alcohols. The molecular structures of these alcohols systematically changed with the number of carbon atoms and hydroxyl groups, and their positions in the molecules. The asymmetric shape of the frequency dependence of the dielectric loss for the primary relaxation process was observed for each mixture. The broadness of the asymmetric dielectric loss depends on the water content, and the broadest dielectric loss was observed in the water mole fraction range of 0.65 < xw < 0.85. There is a strong correlation between the broadness of dielectric loss and the number of carbon atoms in the alcohol molecule. Deviations of observed relaxation times from those estimated for ideal mixtures depend on the number of carbon atoms except for the mixtures of water and alcohols with large alkyl groups, which form a micelle-like structure. These experimental results are interpreted on the basis of a m...

Phd by thesis

Abstract: Deposits of clastic carbonate-dominated (calciclastic) sedimentary slope systems in the rock record have been identified mostly as linearly-consistent carbonate apron deposits, even though most ancient clastic carbonate slope deposits fit the submarine fan systems better. Calciclastic submarine fans are consequently rarely described and are poorly understood. Subsequently, very little is known especially in mud-dominated calciclastic submarine fan systems. Presented in this study are a sedimentological core and petrographic characterisation of samples from eleven boreholes from the Lower Carboniferous of Bowland Basin (Northwest England) that reveals a >250 m thick calciturbidite complex deposited in a calciclastic submarine fan setting. Seven facies are recognised from core and thin section characterisation and are grouped into three carbonate turbidite sequences. They include: 1) Calciturbidites, comprising mostly of highto low-density, wavy-laminated bioclast-rich facies; 2) low-density densite mudstones which are characterised by planar laminated and unlaminated muddominated facies; and 3) Calcidebrites which are muddy or hyper-concentrated debrisflow deposits occurring as poorly-sorted, chaotic, mud-supported floatstones. These

Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety

Abstract: Water, the most abundant constituent of natural foods, is a ubiquitous plasticizer of most natural and fabricated food ingredients and products. Many of the new concepts and developments in modern food science and technology revolve around the role of water, and its manipulation, in food manufacturing, processing, and preservation. This article reviews the effects of water, as a near-universal solvent and plasticizer, on the behavior of polymeric (as well as oligomeric and monomeric) food materials and systems, with emphasis on the impact of water content (in terms of increasing system mobility and eventual water "availability") on food quality, safety, stability, and technological performance. This review describes a new perspective on moisture management, an old and established discipline now evolving to a theoretical basis of fundamental structure-property principles from the field of synthetic polymer science, including the innovative concepts of "water dynamics" and "glass dynamics". These integrated concepts focus on the non-equilibrium nature of all "real world" food products and processes, and stress the importance to successful moisture management of the maintenance of food systems in kinetically metastable, dynamically constrained glassy states rather than equilibrium thermodynamic phases. The understanding derived from this "food polymer science" approach to water relationships in foods has led to new insights and advances beyond the limited applicability of traditional concepts involving water activity. This article is neither a conventional nor comprehensive review of water activity, but rather a critical overview that presents and discusses current, usable information on moisture management theory, research, and practice applicable to food systems covering the broadest ranges of moisture content and processing/storage temperature conditions.

Label-Free Impedance Biosensors: Opportunities and Challenges.

Abstract: Impedance biosensors are a class of electrical biosensors that show promise for point-of-care and other applications due to low cost, ease of miniaturization, and label-free operation. Unlabeled DNA and protein targets can be detected by monitoring changes in surface impedance when a target molecule binds to an immobilized probe. The affinity capture step leads to challenges shared by all label-free affinity biosensors; these challenges are discussed along with others unique to impedance readout. Various possible mechanisms for impedance change upon target binding are discussed. We critically summarize accomplishments of past label-free impedance biosensors and identify areas for future research.

Dynamics of water in biological recognition.

Abstract: Almost all biological macromoleculess proteins (enzymes) and DNAs are inactive in the absence of water. Hydration of a protein/enzyme is particularly important for the stability of the structure and for the function, especially the recognition at a specific site. This role of hydration in enzyme catalysis is well known and has recently been reviewed in a number of publications. In one of these studies it was shown that the dehydration of a protein, which makes it more rigid and increases its denaturation temperature, is correlated with the loss of its physiological function.