Distribution of Zinc in Euglena gracilis Wild and Mutant Cells Cultured in Zinc Enriched Medium as Proved by X-Ray Microanalysis

As a part of the study of bubble expansion in wheat flour dough under temperature rise, the critical radius for expansion, and the time course of expansion of an isolated bubble were investigated. As the required physical properties for the calculation of the critical bubble radius for expansion and the time course of bubble expansion, the authors measured the surface tension of the liquid phase of wheat flour batter as a function of concentration and temperature, and the apparent diffusion coefficients of air in wheat flour dough as a function of temperature. The critical radius for expansion and the time course of expansion of the isolated bubble under temperature rise were compared with the theoretical values calculated from the diffusion theory. At constant temperature, the time course of bubble shrinkage in wheat flour dough was described well by diffusion theory with the surface tension and the apparent diffusion coefficient, indicating that the bubble shrinkage would be rate-limited by the diffusion in the liquid phase of wheat flour dough of air out of the bubble. Under temperature rise from 3°C to 43°C, every bubble larger than the critical radius expanded. This result is physically admissible. On the other hand, the calculated time course of the bubble radius under temperature rise was not in agreement with the experimental data.