A macrocyclic tetramer of 2-phenyl-1,3,4-oxadiazole was synthesized, and its self-assembly was investigated. The macrocycle was stacked to form a one-dimensional (1D) columnar structure containing water molecules. The nanotube self-assembled into a bundle, which grew into a molecular wire. The association of the water molecules in the tubular cavity resulted in shielding of the 1D chain of water molecules by the nanotube; these macrocyclic nanotube channels are promising candidates for nanotechnological applications.

A 3 µm thick DLC film of sufficient-adhesion was prepared on a zinc-alloy (Zn-4Al-3Cu) of low melting point (372℃) by a hybrid process of plasma-based ion implantation and deposition using hydrocarbon gases such as CH4, C2H2 and C7H8. In this process, an RF (13.56 MHz, 3 kW) pulse for plasma generation and a negative high-voltage pulse for ion implantation were supplied to a work-piece through a single electrical feed-through.As the work-piece itself was used for RF antenna for plasma generation, the high-density pulsed plasma was produced around the work-piece. Ion implantation with the negative high-voltage pulse (-10~-20 kV, 2~4 µs and 1~4 kHz) led to the reduction in compressive residual stress of DLC film and the formation of mixing layer, resulting in the thick DLC film with a 3 µm in thickness on the Zn-alloy.

The regional chemical compositions and microbial flora of commercially-produced hatahatazushi, fermented sushi from Akita Prefecture, have not yet been su$ciently examined. Moisture content, water activity, salt content, pH, organic acid content, free amino acid content, free saccharide content and microbial flora of hatahatazushi were investigated. The results indicate that two types of hatahatazushi are currently being produced. Products from the northern and southern coastal regions of Akita Prefecture were produced without lactic acid fermentation and classified as hayazushi. Products from the central coastal region produced with lactic acid fermentation were classified as namanarezushi, a more traditional form of hatahatazushi. Microbial growth in northern and southern coast products was inhibited by acetic acid during the manufacturing process, and was also by low water activity in southern coast products. This is the first study to scientifically demonstrate that two types of hatahatazushi are being produced in Akita Prefecture.

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