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Title page, summary and table of contents only. The complete thesis in print form is available from the University of Adelaide Library. / Diatomaceous earth (DE) is widely used in the filtration of beer to remove suspended yeast and other particulate material that can cause cloudiness or haze in the final product. The DE used has a particle size diameter of between 60 and 100 um. However, health and safety concerns arise its human carcinogenic classification in 1997 from Category 2 (Probable Human Carcinogen) to Category 1 (Human Carcinogen) by the IARC. In a confidential study conducted at Adelaide University, zeolite-A, a hydrated aluminosilicate of alkali earth metals, showed promising filtration capabilities when used in the removal of haze in white wine. Zeolite-A is non-toxic via oral, dermal, ocular and respiratory exposure as well as safe for the environment at disposal. An experimental study to investigate zeolite-A as a possible substitute for DE in the brewing industry was therefore undertaken. The particular zeolite-A used was selected as it was judged as nearly the same as that manufactured within the Department of Chemical Engineering, Adelaide University from naturally occurring deposits of kaolin. Two size-grades of zeolite-A (large diameter particles of 125-250 um and small diameter particles of 63-125 um) were selected to cover the particle size range of widely used DE (as Celite 503). These two zeolites, together with filter sand (200 um diameter particle size) and silica were experimentally evaluated against DE in the clarification of beer simulants and commercial beer product. Flux-time experiments on each of three packed beds of each of the five filter media (3.63, 11.23, 18.83 g) with three values of pressure driving force (70, 125, 180 kPa) were carried out in a specially constructed pilot plant, initially in the laboratory and later in situ in a commercial brewing plant. This special pilot plant, together with protocols for the preparation of media, simulated conditions and practices in current use in the brewing industry. The flux obtained from the small grade zeolite-A (particle 63-125 um) was significantly lower compared to DE, i.e. respectively, 22 mLm⁻²s⁻¹ and 390 mLm⁻²s⁻¹ (using 18.83 g media at 180 kPa) Large grade zeolite-A (particle size 125-250 um) showed comparable flux properties to DE with flux rate of 290 mLm⁻²s⁻¹ . Microbiological analyses were carried out initially on eight selected filter media - which also additionally included pumice, perlite and cellulose (as cotton wool) - to assess effectiveness in removing haze forming constituents from a simulated beer (yeast solution) and two home-brewed beer types. The pumice, perlite and cellulose were rejected as alternative filter media because of poor performance in haze removal. Microbiological, chemical and sensory analyses were carried out on each of the five remaining media. Results of the microbial analyses highlighted that DE and zeolite-A were the best filter media because practically all yeast cells were retained on the filter cake from both the simulated beer and the home-brewed beers. With filtration of commercial beers using small grade zeolite-A as the filter medium in situ at Cooper's Brewery an increase in pH value of the filtrate of 2.0 pH units was observed. For large grade zeolite-A the pH increase of the filtrate was less than 0.5 pH units. This increased pH of the filtrate with both grades of zeolite-A was demonstrated to be due to the release of sodium ions from the filter medium. Additional experiments were conducted to exhaust the sodium from the filter media of both the small and large grade zeolite-A. The pH of the filtrates was monitored for between 8 and 16 h of continuous filtration to determine if all sodium could be exhausted from the medium. A practical constraint was that the filter cake became clogged with yeast and other solid particles from the beer haze before a noticeable change in pH of the filtrate could be observed. Sensory analyses of filtrates of each of the five selected media were carried out by 16 industry noses to assess: colour, aroma, taste, clarity and drinkability ( = overall impression). Overall the large grade zeolite-A filtrates compared satisfactorily with the DE filtrates in ratings of differences from the Descriptive Method employed in the brewery industry for colour, taste, aroma, clarity and drinkability. Small grade zeolite-A filtrates however compared poorly where the filtrate was regarded as inferior to DE, filter sand and silica, by all the members of the panel of noses. Small grade zeolite-A was further found to have a significant adverse effect on the filtrate taste using the Triangular Method widely employed commercially for establishing taste. Therefore small grade zeolite-A was deemed an unsuitable filter substitute for DE in the clarification and removal of haze constitutes in commercial beer. Large grade zeolite-A however appears to be a suitable substitute filter medium for DE in the removal of haze constituents in beer. Importantly it can be readily substituted for DE without the need for significant changes in brewery industry process equipment and protocols for preparation. The findings from this study are sufficient to strongly recommend a focused study on contributing chemical and mechanical factors to the (small) pH increase of the filtrate using large grade zeolite-A. It is not known whether a range of zeolites might also provide a practical substitute to DE, present understanding must therefore be said to be limited. Other zeolites proposed for the removal of haze from beer would need to be evaluated experimentally. The pilot plant and procedures developed for this study would be readily applicable for such an undertaking. An important justification for future work is that a suitable substitute for DE such as zeolite-A is seen as timely in view of the significant health risks associated with the established carcinogenic properties of DE. There is no evidence available to show that zeolites have been studied as an alternative to DE for the removal of haze (in beer or wine). Therefore the findings reported in the present study for zeolite-A, together with earlier findings from the polishing of white wine, strongly indicate the basis for development of IP patent(s). / http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=707221 / Thesis (M.App.Sc.) -- University of Adelaide, Dept. of Chemical Engineering, 2001

Title page, summary and table of contents only. The complete thesis in print form is available from the University of Adelaide Library. / Diatomaceous earth (DE) is widely used in the filtration of beer to remove suspended yeast and other particulate material that can cause cloudiness or haze in the final product. The DE used has a particle size diameter of between 60 and 100 um. However, health and safety concerns arise its human carcinogenic classification in 1997 from Category 2 (Probable Human Carcinogen) to Category 1 (Human Carcinogen) by the IARC. In a confidential study conducted at Adelaide University, zeolite-A, a hydrated aluminosilicate of alkali earth metals, showed promising filtration capabilities when used in the removal of haze in white wine. Zeolite-A is non-toxic via oral, dermal, ocular and respiratory exposure as well as safe for the environment at disposal. An experimental study to investigate zeolite-A as a possible substitute for DE in the brewing industry was therefore undertaken. The particular zeolite-A used was selected as it was judged as nearly the same as that manufactured within the Department of Chemical Engineering, Adelaide University from naturally occurring deposits of kaolin. Two size-grades of zeolite-A (large diameter particles of 125-250 um and small diameter particles of 63-125 um) were selected to cover the particle size range of widely used DE (as Celite 503). These two zeolites, together with filter sand (200 um diameter particle size) and silica were experimentally evaluated against DE in the clarification of beer simulants and commercial beer product. Flux-time experiments on each of three packed beds of each of the five filter media (3.63, 11.23, 18.83 g) with three values of pressure driving force (70, 125, 180 kPa) were carried out in a specially constructed pilot plant, initially in the laboratory and later in situ in a commercial brewing plant. This special pilot plant, together with protocols for the preparation of media, simulated conditions and practices in current use in the brewing industry. The flux obtained from the small grade zeolite-A (particle 63-125 um) was significantly lower compared to DE, i.e. respectively, 22 mLm⁻²s⁻¹ and 390 mLm⁻²s⁻¹ (using 18.83 g media at 180 kPa) Large grade zeolite-A (particle size 125-250 um) showed comparable flux properties to DE with flux rate of 290 mLm⁻²s⁻¹ . Microbiological analyses were carried out initially on eight selected filter media - which also additionally included pumice, perlite and cellulose (as cotton wool) - to assess effectiveness in removing haze forming constituents from a simulated beer (yeast solution) and two home-brewed beer types. The pumice, perlite and cellulose were rejected as alternative filter media because of poor performance in haze removal. Microbiological, chemical and sensory analyses were carried out on each of the five remaining media. Results of the microbial analyses highlighted that DE and zeolite-A were the best filter media because practically all yeast cells were retained on the filter cake from both the simulated beer and the home-brewed beers. With filtration of commercial beers using small grade zeolite-A as the filter medium in situ at Cooper's Brewery an increase in pH value of the filtrate of 2.0 pH units was observed. For large grade zeolite-A the pH increase of the filtrate was less than 0.5 pH units. This increased pH of the filtrate with both grades of zeolite-A was demonstrated to be due to the release of sodium ions from the filter medium. Additional experiments were conducted to exhaust the sodium from the filter media of both the small and large grade zeolite-A. The pH of the filtrates was monitored for between 8 and 16 h of continuous filtration to determine if all sodium could be exhausted from the medium. A practical constraint was that the filter cake became clogged with yeast and other solid particles from the beer haze before a noticeable change in pH of the filtrate could be observed. Sensory analyses of filtrates of each of the five selected media were carried out by 16 industry noses to assess: colour, aroma, taste, clarity and drinkability ( = overall impression). Overall the large grade zeolite-A filtrates compared satisfactorily with the DE filtrates in ratings of differences from the Descriptive Method employed in the brewery industry for colour, taste, aroma, clarity and drinkability. Small grade zeolite-A filtrates however compared poorly where the filtrate was regarded as inferior to DE, filter sand and silica, by all the members of the panel of noses. Small grade zeolite-A was further found to have a significant adverse effect on the filtrate taste using the Triangular Method widely employed commercially for establishing taste. Therefore small grade zeolite-A was deemed an unsuitable filter substitute for DE in the clarification and removal of haze constitutes in commercial beer. Large grade zeolite-A however appears to be a suitable substitute filter medium for DE in the removal of haze constituents in beer. Importantly it can be readily substituted for DE without the need for significant changes in brewery industry process equipment and protocols for preparation. The findings from this study are sufficient to strongly recommend a focused study on contributing chemical and mechanical factors to the (small) pH increase of the filtrate using large grade zeolite-A. It is not known whether a range of zeolites might also provide a practical substitute to DE, present understanding must therefore be said to be limited. Other zeolites proposed for the removal of haze from beer would need to be evaluated experimentally. The pilot plant and procedures developed for this study would be readily applicable for such an undertaking. An important justification for future work is that a suitable substitute for DE such as zeolite-A is seen as timely in view of the significant health risks associated with the established carcinogenic properties of DE. There is no evidence available to show that zeolites have been studied as an alternative to DE for the removal of haze (in beer or wine). Therefore the findings reported in the present study for zeolite-A, together with earlier findings from the polishing of white wine, strongly indicate the basis for development of IP patent(s). / http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=707221 / Thesis (M.App.Sc.) -- University of Adelaide, Dept. of Chemical Engineering, 2001

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No description available.

A fully automatic de-weathering system to increase the visibility/stability in surveillance applications during bad weather has been developed. Rain, snow and haze during daylight are handled in real-time performance with acceleration from CUDA implemented algorithms. Video from fixed cameras is processed on a PC with no need of special hardware except an NVidia GPU. The system does not use any background model and does not require any precalibration. Increase in contrast is obtained in all haze/rain/snow-cases while the system lags the maximum of one frame during rain or snow removal. De-hazing can be obtained for any distance to simplify tracking or other operating algorithms on a surveillance system.

Title page, table of contents and abstract only. The complete thesis in print form is available from the University of Adelaide Library. / Mannoproteins released during the fermentation of Saccharomyces cerevisiae in a chemically defined synthetic grape juice medium were isolated by ethanol precipitation. The proteins from the medium were fractionated by ion exchange chromatography. Fractions containing mannoproteins were identified by their UV absorption spectra and by the presence of polymeric mannose. A mannoprotein designated HPF2 was purified from one of the fractions by gel permeation chromatography, and had a high capacity to reduce heat-induced protein haze formation in white wine. After electrophoretic separation and transfer to nitrocellulose, HPF2 stained positively with an antibody (anti-HPFl) which had been raised against a previously isolated mannoprotein with known haze protective activity designated HPFL. Analysis of the carbohydrate portion of HPF2 using methylation analysis confirmed the presence of (1 -> 2), (1 -> 3) and (1 -> 2,1 -> 6) mannosyl residues and showed that it contained N-linked and possibly O-linked carbohydrate. Digestion of the mannoprotein with PNGase F resulted in a reduction in molecular weight, as measured by SDS-PAOE and confirmed the presence of N-linked carbohydrate. N-linked deglycosylation decreased the ability of HPF2 to protect wine from heatinduced protein haze. Protein sequence analysis of the peptides derived from the HPF2 mannoprotein obtained via digestion with endoproteinase Lys C led to the identification of the HPF2 structural gene in Saccharomyces cerevisiae followed by searching the Yeast Proteome Database for related sequences. Analysis of the deduced amino acid sequence of HPF2 from its structural gene indicated that HPF2 possessed a secretion signal at the NH₂-terminus, a putative OPI anchor site at the COOH-terminus and also contained serine and threonine rich regions at both the NH₂-terminus and COOHterminus. These regions may contain O-linked carbohydrate. There were also 15 potential glycosylation sites, five of which were classified from the peptide mapping data as likely glycosylation sites. These characteristics, combined with the results from the carbohydrate analysis, indicate that HPF2 was a mannoprotein derived from the yeast cell walls. / http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=678380 / Thesis (Ph.D.) -- University of Adelaide, Dept. of Plant Science, 2000

Title page, table of contents and abstract only. The complete thesis in print form is available from the University of Adelaide Library. / Mannoproteins released during the fermentation of Saccharomyces cerevisiae in a chemically defined synthetic grape juice medium were isolated by ethanol precipitation. The proteins from the medium were fractionated by ion exchange chromatography. Fractions containing mannoproteins were identified by their UV absorption spectra and by the presence of polymeric mannose. A mannoprotein designated HPF2 was purified from one of the fractions by gel permeation chromatography, and had a high capacity to reduce heat-induced protein haze formation in white wine. After electrophoretic separation and transfer to nitrocellulose, HPF2 stained positively with an antibody (anti-HPFl) which had been raised against a previously isolated mannoprotein with known haze protective activity designated HPFL. Analysis of the carbohydrate portion of HPF2 using methylation analysis confirmed the presence of (1 -> 2), (1 -> 3) and (1 -> 2,1 -> 6) mannosyl residues and showed that it contained N-linked and possibly O-linked carbohydrate. Digestion of the mannoprotein with PNGase F resulted in a reduction in molecular weight, as measured by SDS-PAOE and confirmed the presence of N-linked carbohydrate. N-linked deglycosylation decreased the ability of HPF2 to protect wine from heatinduced protein haze. Protein sequence analysis of the peptides derived from the HPF2 mannoprotein obtained via digestion with endoproteinase Lys C led to the identification of the HPF2 structural gene in Saccharomyces cerevisiae followed by searching the Yeast Proteome Database for related sequences. Analysis of the deduced amino acid sequence of HPF2 from its structural gene indicated that HPF2 possessed a secretion signal at the NH₂-terminus, a putative OPI anchor site at the COOH-terminus and also contained serine and threonine rich regions at both the NH₂-terminus and COOHterminus. These regions may contain O-linked carbohydrate. There were also 15 potential glycosylation sites, five of which were classified from the peptide mapping data as likely glycosylation sites. These characteristics, combined with the results from the carbohydrate analysis, indicate that HPF2 was a mannoprotein derived from the yeast cell walls. / http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=678380 / Thesis (Ph.D.) -- University of Adelaide, Dept. of Plant Science, 2000

Title page, table of contents and abstract only. The complete thesis in print form is available from the University of Adelaide Library. / Mannoproteins released during the fermentation of Saccharomyces cerevisiae in a chemically defined synthetic grape juice medium were isolated by ethanol precipitation. The proteins from the medium were fractionated by ion exchange chromatography. Fractions containing mannoproteins were identified by their UV absorption spectra and by the presence of polymeric mannose. A mannoprotein designated HPF2 was purified from one of the fractions by gel permeation chromatography, and had a high capacity to reduce heat-induced protein haze formation in white wine. After electrophoretic separation and transfer to nitrocellulose, HPF2 stained positively with an antibody (anti-HPFl) which had been raised against a previously isolated mannoprotein with known haze protective activity designated HPFL. Analysis of the carbohydrate portion of HPF2 using methylation analysis confirmed the presence of (1 -> 2), (1 -> 3) and (1 -> 2,1 -> 6) mannosyl residues and showed that it contained N-linked and possibly O-linked carbohydrate. Digestion of the mannoprotein with PNGase F resulted in a reduction in molecular weight, as measured by SDS-PAOE and confirmed the presence of N-linked carbohydrate. N-linked deglycosylation decreased the ability of HPF2 to protect wine from heatinduced protein haze. Protein sequence analysis of the peptides derived from the HPF2 mannoprotein obtained via digestion with endoproteinase Lys C led to the identification of the HPF2 structural gene in Saccharomyces cerevisiae followed by searching the Yeast Proteome Database for related sequences. Analysis of the deduced amino acid sequence of HPF2 from its structural gene indicated that HPF2 possessed a secretion signal at the NH₂-terminus, a putative OPI anchor site at the COOH-terminus and also contained serine and threonine rich regions at both the NH₂-terminus and COOHterminus. These regions may contain O-linked carbohydrate. There were also 15 potential glycosylation sites, five of which were classified from the peptide mapping data as likely glycosylation sites. These characteristics, combined with the results from the carbohydrate analysis, indicate that HPF2 was a mannoprotein derived from the yeast cell walls. / http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=678380 / Thesis (Ph.D.) -- University of Adelaide, Dept. of Plant Science, 2000

OBJECTIVE: This case series evaluated the vision and refractive outcomes of patients who underwent Raindrop corneal inlay removal with or without concomitant LASIK treatment. METHODS: This study utilized a case series design and a retrospective data review of electronic medical records from a private ophthalmology clinic in Boston, MA. Twenty-one patients who had a Raindrop inlay placed and subsequently removed were identified. To be included in the study, patient records had to contain vision and refraction measurements from (1) before Raindrop inlay placement, (2) before Raindrop inlay removal, and (3) at least 1 month after Raindrop inlay removal. Fifteen patients with the necessary records were included in the study. Of these 15 patients, 7 had Raindrop inlays removed and the remaining 8 had Raindrop inlays removed with concomitant LASIK treatment. RESULTS: Fourteen of the 15 total patients had a best-corrected distance vision of 20/20 or better prior to inlay placement. This study found that 10 of these 15 patients experienced a loss of at least 1 line of best-corrected distance vision by the time of inlay removal. Inlay removal was performed at a mean of 523 days, or approximately 17 months, after placement. Even after inlay removal (>6 weeks), 7 patients continued to sustain a loss of 1 or more lines of best-corrected distance vision. In patients receiving LASIK at or after the time of inlay removal, the refractive outcome was close to target in only one case. CONCLUSION: After Raindrop inlay removal, many patients experience an improvement in their vision compared with pre-explantation; however, their best-corrected distance vision may not immediately return to preoperative values. Corneal haze and inflammation may continue to persist post-explantation and affect measurements of refractive error. Concomitant LASIK treatment upon inlay removal may therefore fail to achieve the intended result of monovision as an alternative treatment for presbyopia.