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Most multicellular organisms can only survive under atmospheric pressure. The reduced pressure of a high vacuum usually leads to rapid dehydration and death. Here we show that a simple surface modification can render multicellular organisms strongly tolerant to high vacuum. Animals that collapsed under high vacuum continued to move following exposure of their natural extracellular surface layer (or that of an artificial coat-like polysorbitan monolaurate) to an electron beam or plasma ionization (i.e., conditions known to enhance polymer formation). Transmission electron microscopic observations revealed the existence of a thin polymerized extra layer on the surface of the animal. The layer acts as a flexible "nano-suit" barrier to the passage of gases and liquids and thus protects the organism. Furthermore, the biocompatible molecule, the component of the nano-suit, was fabricated into a "biomimetic" free-standing membrane. This concept will allow biology-related fields especially to use these membranes for several applications.animal behavior | biophysics | microscopy | nanotechnology | plasma physics

The texture of 10 milled rices cooked by a standardized method in excess water was measured in 11 laboratories using various instrument methods that had been developed specifically for national samples. The samples selected represented a wide range of rice textures. Instrument indexes for hardness and stickiness of cooked rice generally were more sensitive than the corresponding taste panel scores in discriminating among the 10 cooked rice samples. Instrument indexes for hardness correlated positively among each other as did those for stickiness. Most hardness indexes showed significant negative correlation with stickiness indexes. Most hardness indexes were positively correlated with amylose content whereas stickiness indexes were negatively correlated with amylose content. The continued use of amylose content as an index of eating quality in a rice breeding program is justified.' Chairman-organizer of the Cooperative Testing. Journal of T e x t u r e S l u d i e s 1 2 (1981) 17--38 A 11 Righls Rcseroed W o p y r r p h l 1981 by Food Q Nulrrtion Press. Inc , Wc,slporl, Conneclicul E ! z c M U 0 3 z 0 " m c3 ' Based on oven moisture method except cooperator 1 which was based on increase in weight of cooked rice uncorrected for solubles

The spectroscopic data were very similar to those of 3a-1. (7) After recrystallization, generally, the PEO components of the recrystallized parts may become narrower in molecular weight distribution than the parent one. Thus, the uncrystallized parts involve ones with rather wider molecular weight range, which may cause the difficulty in recrystallization.(8) Spectroscopic and analytical data, being similar to those of 3a-1, were obtained to support the structures of both 3b-1 and 3b-2.

We report on the structure study of MgxZn1−xO films and, in particular, we will focus on MgxZn1−xO layers with x=0.28 and 0.41 MgxZn1−xO layers with different crystal structures of cubic and wurtzite that have been grown by plasma-assisted molecular-beam epitaxy on MgO∕c-sapphire with Mg∕Zn flux ratio control. The MgxZn1−xO films have been characterized by high-resolution transmission electron microscopy (HRTEM) and high-resolution x-ray diffraction. The dependence of the cation-anion bond length to Mg content has been studied. A virtual crystal model of MgZnO has been applied to interpret the bond-length variation. HRTEM results indicate that the initial stage of the MgZnO growth on a MgO buffer layer starts with a cubic structure even in the case of a wurtzite structure at the end of growth.

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