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Subject classification: 71.20.Eh; S1.4 The GdNi 4 B compound is studied both experimentally and theoretically by X-ray photoemission spectroscopy and self-consistent tight binding linear muffin-tin orbital calculations, respectively. The density of states at the Fermi level and the magnetic moments are obtained including the influence of various atomic positions in the unit cell. The calculated magnetic moment of Ni atoms is antiparallel to the magnetic moment of Gd and depends on the local environment.

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PACS 72.15. Cz, 75.50.Ee, 76.80.+y We have investigated the effect of negative magnetisation in the YbFe 4 Al 8 compound by means of Möss-bauer effect and magnetic measurements. Our conclusions disagree with earlier studies of the compound, in which the existence of a small amount of superconducting phase was reported. We explain the effect of the negative magnetisation in terms of antiferromagnetic interactions between the moment of Yb and the effective moment of the canted Fe spins. The system exhibits negative magnetisation when the effective moment, which is oriented along the external magnetic field, is dominated at low temperatures by the opposite rare earth moment.

Air dry potato starch (84.9% d.s.) was subjected to pressurizing under the pressure of 50, 100, 250, 500, 750, 1000 and 2000 MPa for 1 h. The physical properties of pressurized starch, such as morphology, surface and crystalline structure, gelatinization parameters, were studied by means of scanning and atomic force microscopy (SEM/AFM), X-ray diffraction (X-ray), differential scanning calorimetry (DSC). The susceptibility to the amylolytic enzyme (-amylase) was also measured. Application of pressure in the range of 50-2000 MPa results in an increase in the compressed potato starch bulk density, change in the contours of the granules from oval to polyhedral, increase in the roughness of the granule surface, vanishing of the X-ray refl exes generated by the orthogonal structure and weakening of the refl exes generated by the hexagonal structure, lowering of the enthalpy of starch gelatinization, and the enhancement of hydrolytic susceptibility of starch granules to the amylolytic enzyme.

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