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Very bright blue organic light emitting diodes were fabricated using highly fluorescent dipyrazolopyridine derivatives, 4-(4-substituted phenyl)-1,7-diphenyl-3,5-dimethyl-1,7dihydrodipyrazolo[3,4-b,4′,3′-e]pyridine (PAP–X, X=CN, Ph, and OMe), as emitter by doping the dye in an electron-transporting host, 2,2′,2″-(1,3,5-benzenetriyl)tris-[1-phenyl-1H-benzimidazole] (TPBI). Two hole-transporting layers, 4,4′-bis[N-(1-naphthyl-1-)-N-phenyl-amino]-biphenyl (NPB) and 4,4′-dicarbazolyl-1,1′-biphenyl (CBP) were used to achieve the emission from PAP–X. The devices with a general configuration of indium tin oxide/NPB/CBP/TPBI:PAP(2%)/Mg:Ag showed a bright blue emission. The PAP–CN-based device is exceptionally good, with a brightness of 11 200 cd/m2 at 14.2 V and the peak external quantum efficiency of 3.2%. The efficiency is the highest for the blue emission.

This article surveys methods for the enzymatic conversion of starch, involving hydrolases and nonhydrolyzing enzymes, as well as the role of microorganisms producing such enzymes. The sources of the most common enzymes are listed. These starch conversions are also presented in relation to their applications in the food, pharmaceutical, pulp, textile, and other branches of industry. Some sections are devoted to the fermentation of starch to ethanol and other products, and to the production of cyclodextrins, along with the properties of these products. Light is also shed on the enzymes involved in the digestion of starch in human and animal organisms. Enzymatic processes acting on starch are useful in structural studies of the substrates and in understanding the characteristics of digesting enzymes. One section presents the application of enzymes to these problems. The information that is included covers the period from the early 19th century up to 2009.

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The aim of this paper was the study of the rheological instability (thixotropy and/or antithixotropy) of normal potato starch (NPS) pastes depending on their concentration (2-5%) and degree of pasting. Flow curves with hysteresis loops, apparent viscosity at constant shear rate and in-shear structural recovery tests were carried out. Granule size profiles, the pasting characteristic of corresponding starch suspensions and the transmittance of the pastes, the molecular weights and polydispersity of granular starch and its pastes prepared at 80, 95 and 121°C were also studied. The degree of pasting was dependent on the temperature and the concentration and influenced strongly the rheological behavior of the pastes. All pastes belonged to the non-Newtonian liquids thinned by shear and were rheologically unstable to the various extent. Thixotropic properties were connected to the size and the number of the starch granules in the pastes as well as depended on the measuring method used. In the 2 and 3% samples pasted at 80°C the swelling of the granules prevailed their destruction (thixotropy was observed). In the other samples the destruction predominated the swelling (antithixotropy observed).

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Probiotics, bacteria from the genera Bifidobacterium and Lactobacillus, and yeast, Saccharomyces, as well as prebiotics belonging to the group of dietary fiber (inulin with low degree of polymerization, fructose‐derived oligosaccharides, and resistant starch) are natural factors useful in prophylaxis and therapy of several common diseases including some types of cancer. They are available commercially and can be introduced to produce so‐called functional food. Probiotics and prebiotics can be utilized either separately or jointly (as synbiotics or eubiotics). Mechanisms of both biotics are discussed. The role of cereals in probiosis is considered. Possibilities for extension of the uses of the original Chinese probiotic, chaw tofu, are also considered.