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Resistance to mercuric ions in bacteria is conferred by mercuric reductase, which reduces Hg(II) to Hg(0) in the cytoplasmic compartment. Specific mercuric ion transport systems exist to take up Hg(II) salts and deliver them to the active site of the reductase. This short review discusses the role of transport proteins in resistance and the mechanism of transfer of Hg(II) between the mercury-resistance proteins.

This paper examines the hypothesis of export-led growth for the 'Four Little Dragons' in Asia. The framework of analysis is a five-variable vector autoregressive model. The relationship between exports and output is evaluated through the computation of variance decompositions, impulse response functions, and cointegration. The variance decompositions indicate significant feedback relations between exports and output. The impulse response funct'dns indicate significant, positive feedback effects in the short run. The cointegration test, however, does not yield similar results for the long-run relations. The results are at odds with the export-led growth hypothesis, but the shortrun results appear consistent with the feedback model in which export promotion and economic growth reinforce each other in the process of economic development.

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Because the contact bearings of spiral bevel and hypoid gears are highly sensitive to tooth flank geometry, it is desirable to reduce the flank deviations caused by machine errors and heat treatment deformation. Several methods already proposed for flank correction are based on the cutter parameters, machine settings, and kinematical flank motion parameters of a cradle-type universal generator, which are modulated according to the measured flank topographic deviations. However, because of the recently developed six-axis Cartesian-type computer numerical control (CNC) hypoid generator, both face-milling and face-hobbing cutting methods can be implemented on the same machine using a corresponding cutter head and NC code. Nevertheless, the machine settings and flank corrections of most commercial Cartesian-type machines are still translated from the virtual cradle-type universal hypoid generator. In contrast, this paper proposes a flank-correction methodology derived directly from the six-axis Cartesian-type CNC hypoid generator in which high-order correction is easily achieved through direct control of the CNC axis motion. The validity of this flank correction method is demonstrated using a numerical example of Oerlikon Spirac face-hobbing hypoid gears made by the proposed Cartesian-type CNC machine.

Brewers' spent grain (BSG) is the major byproduct of brewing beer, rich in protein and dietary fiber. This study investigated the effect of two drying methods (impingement and hot‐air drying) on chemical composition, physicochemical properties, and bioactive compounds of BSGs from three different brewers (BSG1, BSG2, and BSG3), and then evaluated the quality and consumer acceptance of BSG flour fortified muffins. Results showed that impingement drying led to significantly lower moisture content (MC, 1.33‐1.87 g/100g) and water activity (aw, 0.04‐0.07) of BSGs than hot‐air drying (5.44 to 5.57 g/100 g and 0.19 to 0.20, respectively). Among different dried BSGs, impingement dried BSG3 achieved the highest protein (18.03 g/100 g dry matter [DM]), total phenolic content (TPC, 2.21 mg GAE/g DM), radical scavenging activity (RSA, 1.58 mg AAE/g DM), and total flavonoid content (TFC, 0.68 mg QE/g DM), and retained lighter color (L*, 54.68) and higher total dietary fiber (TDF, 42.40 g/100 g DM), which was selected for making BSG‐fortified muffins. BSG3 was substituted 1:1 as white: whole wheat flour at three concentrations (10, 15, and 20 g/100 g flour mix) for muffins (BSG10, BSG15, and BSG20, respectively). BSG15 provided higher protein (13.11 g/100 g DM), TDF (16.88 g/100 g DM), and higher bioactive compounds compared to control and retained brighter color of muffin compared to BSG20, showing no difference in firmness and overall liking compared to the control muffin. This study demonstrated that impingement dried BSG could be utilized as a functional ingredient in muffins to add value to the food chain providing nutritional and environmental benefits. Practical Application This study reported the benefit of impingement drying method for the retention of physicochemical quality and bioactive compounds of brewer's spent grains (BSG) produced from three different brewers in comparison with hot‐air drying. The study also reported that muffins fortified with BSG flours (15% replacement of wheat flour) yielded a 23% increase in total dietary fiber and 13% increase in protein without affecting consumer acceptance of the products. This information is essential for developing value‐added applications of BSG, a byproduct from brewing industry, as a functional ingredient to make nutritive baking goods, such as muffins, for promoting human health.