The Tobacco Heating System (THS2.2), which uses "heat-not-burn" technology, generates an aerosol from tobacco heated to a lower temperature than occurs when smoking a combustible cigarette. The concentrations of harmful and potentially harmful constituents (HPHCs) are significantly lower in THS2.2 mainstream aerosol than in smoke produced by combustible cigarettes. Different tobacco types and 43 tobacco blends were investigated to determine how the blend impacted the overall reductions of HPHCs in the THS2.2 mainstream aerosol. The blend composition had minimal effects on the yields of most HPHCs in the aerosol. Blends containing high proportions of nitrogen-rich tobacco, e.g., air-cured, and some Oriental tobaccos, produced higher acetamide, acrylamide, ammonia, and nitrogen oxide yields than did other blends. Most HPHCs were found to be released mainly through the distillation of HPHCs present in the tobacco plug or after being produced in simple thermal reactions. HPHC concentrations in the THS2.2 aerosol may therefore be further minimized by limiting the use of flue- and fire-cured tobaccos which may be contaminated by HPHCs during the curing process and carefully selecting nitrogen rich tobaccos with low concentrations of endogenous HPHCs for use in the tobacco plug blend.

beta-(1-->3),(1-->4)-D-Glucan (beta-glucan) was extracted from 93 Swedish and 41 American oat samples using hot water containing CaCl(2) and thermostable alpha-amylase. The samples showed a large variation in both the content of extractable beta-glucan (0.76-3.68%) and the average molecular weight ((1.25-1.78) x 10(6) g mol(-1)). An analysis of the variance of beta-glucan content and the molecular weight of Swedish oat samples grown in 2000 and 2001 was done with cultivar and harvest year as factors. It showed that the extractable beta-glucan content was a heritable trait whereas molecular weight depended more on environmental factors. The American oat samples had a higher average content of extractable beta-glucan (2.24%) and a somewhat higher average molecular weight (1.58 x 10(6) g mol(-1)) than the Swedish oat samples (1.43% and 1.49 x 10(6) g mol(-1)).

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Amylose and â-Glucan Content of New Waxy BarleysStarch was isolated from four new waxy barleys and compared with normal and highamylose barley starch. The waxy barley samples were selected lines from crosses of Swedish hulled and naked barley cultivars with the cultivar Azhul as donor of the waxy gene. The starches from the waxy barley samples were found to contain 0.7-2.6% amylose when determined iodimetrically by amperometric titration and 0.0-0.9% when determined by size exclusion chromatography after debranching. However, Sepharose CL-2B elution profiles of the starches detected by iodine staining showed that all four waxy samples were free from detectable amounts of amylose. The amylopectin starches were found to contain a small polysaccharide fraction with molecular size smaller than amylopectin, with an iodine staining l max range of 550-600 nm. The water extractable and acid extractable b-glucan contents in the waxy barley cultivars were generally found to be higher than those in normal barley.