Cereal Science Laboratory
Department of Botany
The University of Hong Kong

For further information:
Dr. Harold Corke
Email: harold@hku.hk Fax: +852 28583477

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The Cereal Science Laboratory
Current Research Projects
Training Courses
Major Collaborative Links
Recent International Publications

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The Cereal Science Laboratory

The lab is supported by recent Hong Kong Research Grants Council grants (1994, 1996, 1998, 1999), plus various teaching development grants, University research grants, and collaborative support from international industry (US and Europe).

We have a comprehensively equipped academic cereal research lab. Major equipment includes: several Rapid Visco-Analyzers; Differential Scanning Calorimeter; Texture Analyzers; controlled stress/strain oscillatory rheometer; color difference meter; pilot mill; mixograph; glutomatic; computer-controlled hot-stage microscope with imaging; HPLC systems with pulsed amperomeric and photodiode array detectors, small-scale food processing equipment, test baking oven, etc.

We are active in international and regional collaborations and in monitoring developments in quality requirements for global grain importers and exporters. Dr. Corke was a member of the Board of Directors of the American Association of Cereal Chemists (1996-1998), is Senior Editor of "Cereal Chemistry", and is Honorary President of the Council of the Society for Carbohydrate Science and Technology of Guangdong Province.

Members in the lab:

There are currently (December, 2001) six graduate research students in the lab (three PhD and three at Masters level); and a technician (Miss Ming Wei Fong).

Current Research Students:

• Mr. Cai Yizhong, PhD (Amaranthus pigments)
• Ms. Xing Jie, PhD (FT-Raman spectroscopy of starch
• Mr. He Hanping, PhD (fractionation of Amaranthus seed oil)
• Miss Jessica Leung, MPhil (starch degradation during fermentation of sorghum grain)
• Miss Almen Chan, MPhil (characterization of Amaranthus starch)
• Miss Popsy Poon, MPhil (FT Raman microscopy of starch)

PhD

• Dr. Zhang Zhitian, PhD (sweetpotato starch) (2001)
• Dr. Violeta Salda, PhD (yam quality and ethnobotany) (1999)
• Dr. Liu Huijun (maize starch modification) (1999)
• Dr. Jiang Gaosong, PhD (taro non-starch polysaccharides) (1998)
• Dr. Wu Huaixiang, PhD (Amaranthus starch quality) (1998)
• Dr. Sonny Bejosano, PhD (properties of specialty grain proteins) (1997)
• Dr. Lilia Collado, PhD (sweetpotato starch quality) (1997)
• Dr. Monisha Bhattacharya, PhD (wheat starch quality) (1997)

• Miss Tracy Chu, MPhil (quality of instant noodles) (2000)
• Miss Kathleen Tsang, MPhil (triticale and wheat quality) (1999)
• Ms. Chen Xiaofang, MPhil (oil reduction in instant noodles) (1997)

• Dr. Liu Huijun holds an NSERC Biotechnology Research Fellowship at Agriculture and Agri-Food Canada, Winnipeg
• Dr. Monisha Bhattacharya is Assistant Professor at North Dakota State University, responsible for Hard Red Spring wheat quality
• Miss Kathleen Tsang is a Health Inspector for the Urban Services Department, Hong Kong
• Ms. Chen Xiaofang does product development R&D for Intercorp Excelle Food Inc. in Toronto
• Dr. Wu Huaixiang is Customer Service Engineer, Amylum Company, Belgium; now based in Hong Kong
• Dr. Sonny Bejosano is research associate, Texas A&M University
• Dr. Jiang Gaosong is postdoctoral researcher, University of Alberta
• Dr. Lilia Collado won the 1997 Avebe Prize of US$5,000 and a gold medal for the best thesis research related to starch in SE Asia in the past three years; she is Assistant Professor in the  Food Science Department at the University of the Philippines.
• Dr. Violeta Salda won the Best Paper award at the 11th International Symposium on Tropical Root and Tuber Crops, 1997; she is Assistant Professor at Benguet State University.

Current/ Recent Research Projects

• Genetic variation in wheat and triticale starch; noodle quality, and noodle processing (Miss Tsang Kit Yu Kathleen, MPhil graduate; Miss Chu Tsui Shan Tracy, MPhil graduate, Dr. Wu Jianping, former postdoctoral researcher; Dr. Lilia Collado, research collaborator).

In noodle making, objective processing techniques are used to turn a highly variable natural product - predominantly wheat flour - into a food product that must satisfy exacting quality standards set by the consumer. Genetic variation is being sought in collections of wheat from Iran and China for noodle quality-related traits. Results are used to isolate variants useful in fundamental studies of noodle properties, and to indicate strategies for further sampling from the larger collection of wheat accessions. Further work is in progress on processing of steamed-and-fried instant noodles and the effect of additives on quality. Current work also focusses on non-wheat starch noodles, such as those made from rice, maize, or sweetpotato.

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• Genetic variation in processing quality of root and tuber crops -  (sweet potato - Dr. Zhang Zhitian, PhD graduate;  yams (Dr. Violeta Salda, PhD graduate)

Wild genetic resources of crop plants conserve valuable diversity in important economic traits. Yams and sweet potatoes yield starchy tubers which are an important staple food in many parts of the developing world, and are widely used in animal feeding. Their utilization could be enhanced by developing new commercial food and feed products based on the biochemical composition of specific genotypes. We have collected diverse genetic resources to identify functional properties contributing to food quality. Many of the properties are expected to be related to starch behavior and to interaction of starch with non-starch polysaccharides (NSP). 

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• Industrial processing of  Amaranthus:starch, pigments, oils  (Miss Almen Chan, MPhil student - starch; Mr. Cai Yizhong, PhD student - pigments; Mr. He Hanping, PhD student - oils)

Amaranthus is an ancient crop which has received increased attention from researchers in recent years, and is now grown on over 200,000 acres per year in China. Amaranthus starch has special characteristics, e.g. low gelatinization temperature, low peak viscosity and high stability, with promising applications in the food industry.  Recent work has also focussed on production of high-yielding high-quality food grade pigments, similar to red beet pigment, from Amaranthus. Amaranthus oil is a high-quality vegetable oil, and also an excellent potential source of squalene. Genetic resources for oil composition are being characterized.

 


Amaranthus field production

Amaranthus inflorescence

Betacyanin pigment  producing Amaranthus

• Quality of rice starch (Dr. Tan Yifang, postdoctoral researcher; Dr. Bao Jinsong, postdoctoral researcher)

Selection of parental lines for good eating quality in hybrid rice breeding is constrained by lack of knowledge on starch structure - function relationships which confer favorable traits. We are investigating the physical basis of quality in rice and seeking to identify lines with good combining ability for eating quality.

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• Fermentation of sorghum grain (Miss Jessica Leung, MPhil student; collaboration with Dr. Trust Beta, Prof. John Taylor, and Prof Li Wende)

Traditional alcoholic beverages are made from sorghum in southern Africa (fermented beer) and China (distilled spirits). These processes have both been developed into major commercial products.  Product uniformity and product development require greater understanding of the processes. This project is examining the effect of sorghum starch genotypic variation on the fermentation process.

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• Functional properties of b-cyclodextrins (Prof. Li Wende, former postdoctoral associate, now research collaborator and Dean of Chemistry at Shanxi University)


b-cyclodextrin is a cyclic oligomer of seven glucose units, characterized by a special internal molecular cavity structure, and manufactured enzymatically from starch. b-CD have marked effects on physical properties of starch-based foods but these effects have not been adequately investigated. We are studying the textural properties of gels in the presence of b-CD. Our aim is to increase the potential market for b-CD inside and outside China, and to help develop the industry in China

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• Chemical-biological modification of starch properties (Ms. Xing Jie, PhD student; Miss Popsy Poon, MPhil student)

An active project is underway on interaction of genetic, environmental and chemical factors affecting starch modification. Collaboration with Dr. David Phillips  (Chemistry Department, University of Hong Kong) has extended the study to use of FT-Raman spectroscopy for the analysis of diverse modified starches.

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• Other projects: Starch properties of Chinese specialty grain crops (millet, coix, buckwheat, beans, canna, etc.). If its got starch, we want it!

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Courses to attend!!

Past Training Courses Held

• Texas A&M - HKU course on "Functional Foods" was held in Hong Kong September 29-30, 1999
• First International Conference on Asian Food Product Development (with a focus on Chinese specialty grains) and a food industry tour was held September 6-10, 1998 in Taiyuan, Shanxi, China. Copies of the Proceedings may be obtained from Dr. Corke:

Corke, H. and Lin, R.F. (eds.) (1998)  Proceedings of the 1st International Conference on Asian Food Product Development - Focus on Specialty Grains and Grain Products, held September 6-10, 1998, Taiyuan, China. Science Press, Beijing and New York, 443 pp. ISBN 7-03-006885-8/TS.11.
• AACC short course "Frozen Dough Technology" (taught by Dr. Carl Hoseney and Dr. Rebecca Miller)
• AACC Pacific Rim Technical Symposium (at Food Ingredients Asia, Singapore) (Chaired by: Dr. Corke and Dr. Chris Oates, National University of Singapore)
• AACC short course "Getting Started With HACCP" - (Taught by Dr. Don Corlett)
• AACC short course "Advanced HACCP Workshop" (Taught by Dr. Don Corlett; Dr. Corke as guest instructor)
• AACC section of "International Symposium on New Approaches to Functional Cereals and Oils" (CCOA-AACC-ICC-AOCS), Beijing (Co-chairs: Dr. Carl Hoseney, Kansas State Univ.; Dr. Lindsay O'Brien, University of Sydney; Dr. Corke, HKU)
• In 1995 we organized an American Association of Cereal Chemists short course in "Sensory Evaluation of Food" in Hong Kong, and in 1996 the AACC "Getting Started With HACCP" course; a HKU-AACC "Laboratory Methods in Starch Analysis" workshop; and a Royal Melbourne Institute of Technology "Intensive Food Microbiology" course.
• Other events we organized or co-organized: AACC Starch Technical Symposium (Food Ingredients Asia, Hong Kong, 1996); and Society of Carbohydrate Science and Technology of Guangdong - AACC "International Carbohydrate Symposium" 1996.
• A new AACC short course "Asian Food Technology" premiered in Baltimore, US, September 13-14, 1996 with Dr. Corke as course director and Dr. Collado as one of the instructors.

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Major Collaborative Links

• Shanxi Academy of Agricultural Sciences / Shanxi University on specialty grain crop quality (Prof. R. Lin/ Prof. Li Wende)
• University of the Philippines, Los Banos on starch properties affecting product quality (Dr. Lilia Collado)
• China Agricultural University on maize starch quality (Prof. Li Jiansheng)
• University of California, Davis, on genetic resources of wheat (Prof. C.O. Qualset)
• University of York, Macromolecules Unit, on starch ultrastructure in food processing (Prof. A.B. Robards and Dr. R. Abeysekera)
• University of Pretoria and University of Manitoba on sorghum quality (Prof. J.R.N. Taylor and Dr. T. Beta)
• Co-supervision of graduate students in the University of Hong Kong with Dr. Mei Sun (Zoology), Dr. Lawrence Ramsden (HKU SPACE Community College), Dr. David Phillips (Chemistry)

68. Beta, T. and Corke, H. (2001) Genetic and environmental variation in sorghum starch properties. Journal of Cereal Science 34: 261-268.

67. Tan, Y.F., Sun, M., Xing, Y.Z., Hua, J.P., Sun, X.L., Zhang, Q., and Corke, H. (2001) Mapping quantitative trait loci for milling quality, protein content and color characteristics of rice using a recombinant inbred line population derived from an elite rice hybrid. Theoretical and Applied Genetics  103: 1037-1045.

66. Tan, Y.F., Xing, Y.Z., Zhang, Q., Sun, M., and Corke, H. (2001) Quantitative genetic basis of gelatinization temperature of rice. Cereal Chemistry 78: 666-674.

65. Cai, Y.Z., and Corke, H. (2001) Effect of postharvest treatments on Amaranthus betacyanin degradation evaluated by visible/near infrared spectroscopy. Journal of Food Science 66: 1112-1118.

64. Bao, J., Cai, Y. and Corke, H. (2001) Prediction of rice starch quality parameters by near-infrared reflectance spectroscopy. Journal of Food Science 66: 936-939.

63. Zhang, Z., and Corke, H. (2001) Trypsin inhibitor activity in vegetative tissue of sweet potato plants and its response to heat treatment. Journal of the Science of Food and Agriculture 81: 1358-1363.

62. Cai, Y., Sun, M., Schliemann, W., and Corke, H. (2001) Chemical stability and colorant properties of betaxanthin pigments from Celosia argentea. Journal of Agricultural and Food Chemistry 49: 4429-4435.

61. Phillips, D.L., Xing, J., Chong, C.K. and Corke, H. (2001) Quantitative analysis of benzyl modification in waxy maize starch by Fourier Transform (FT) Raman spectroscopy. Cereal Chemistry 78: 629-631.

60. Beta, T., Obilana, A.B. and Corke, H. (2001) Genetic diversity in pasting and textural properties of starch from Zimbabwean sorghum landraces. Cereal Chemistry 78 :583-589.

59. Degenkolb, T., Cai, Y., Schmidt, J., Corke, H., and Schliemann, W. (2001) Betalains of Celosia argentea. Phytochemistry 58: 159-165.

58. Chong, C.K., Xing, J., Phillips, D.L. and Corke, H. (2001) Development of  NMR spectroscopy and Raman spectroscopic methods for the determination of the degree of substitution of maleate in modified starches. Journal of Agricultural and Food Chemistry 49: 2702-2708.

57. Collado, L.S., Mabesa, L.B., Oates, C.G. and Corke, H. (2001) Bihon-type noodles from heat-moisture treated sweet potato starch. Journal of Food Science 66: 604-609.

56. Beta, T. and Corke, H. (2001) Noodle quality as related to sorghum starch properties. Cereal Chemistry 78: 417-420.

55. Cai, Y.Z., Sun, M. and Corke, H. (2001) Identification and distribution of simple and acylated betacyanins in the Amaranthaceae. Journal of Agricultural and Food Chemistry  49: 1971-1978

54. Beta, T., Taylor, J.R.N., Rooney, L.W. and Corke, H. (2001) Effect of steeping treatment on pasting and thermal properties of sorghum starches. Cereal Chemistry 78: 303-306.

53. Beta, T., Corke, H., Rooney, L.W. and Taylor, J.R.N. (2001) Starch properties as affected by sorghum grain chemistry. Journal of the Science of Food and Agriculture 81: 245-251.

52. Li, X., Huang, Y., Li, J. and Corke, H. (2001) Characterization of genetic variation and relationships among Coix germplasm accessions using RAPD markers. Genetic Resources and Crop Evolution 48: 189-194.

51. Cai, Y.Z. and Corke, H. (2000) Production and properties of spray dried Amaranthus betacyanin pigments. Journal of Food Science 65: 1248-1252.

50. Phillips, D.L., Xing, J., Chong, C.K., Liu, H., and Corke, H. (2000) Determination of the degree of succinylation in diverse modified starches by Raman spectroscopy. Journal of Agricultural and Food Chemistry 48: 5105-5108.

49. Beta, T., Corke, H., and Taylor, J.R.N. (2000) Starch properties of Red Barnard, a sorghum variety of exceptional quality for brewing traditional African beer. Starch/Staerke 52: 467-470.

48. Liu, H.J., Ramsden, L. and Corke, H. (2000) Effect of autoclaving on the acetylation of ae, wx, and normal maize starches. Starch/Staerke 52: 353-360.

47. Li, W.D., Huang, J.C. and Corke, H. (2000) Effect of b–cyclodextrin on pasting properties of wheat starch. Nahrung –Food 44: 164-167.

46. Wu, H., Sun, M., Yue, S., Sun, H., Cai, Y., Huang, R., Brenner, D. and Corke, H. (2000) Field evaluation of an Amaranthus genetic resource collection in China. Genetic Resources and Crop Evolution 47: 43-53.

45. Li, J.S. and Corke, H. (1999) Physicochemical properties of maize starches expressing dull and sugary-2 mutants in different genetic backgrounds. Journal of Agricultural and Food Chemistry 47: 4939-4943.

44. Cai, Y. and Corke, H. (1999) Amaranthus betacyanin pigments applied in model food systems. Journal of Food Science 64: 869-873.

43. Liu, H.J., Ramsden, L. and Corke, H. (1999) Physical properties and enzymatic digestibility of phosphorylated ae, wx and normal maize starch prepared at different pH levels. Cereal Chemistry76: 938-943.

42. Wu, H.X. and Corke, H. (1999) Genetic diversity in physical properties of starch from a world collection of Amaranthus. Cereal Chemistry 76: 877-883.

41. Phillips, D.L., Xing, J., Liu, H., Chong, C.K. and Corke, H. (1999) Raman spectroscopic determination of the degree of cationic modification in waxy maize starches. Analytical Letters 32: 3049-3058.

40. Phillips, D.L., Xing, J., Liu, H., Chong, C.K. and Corke, H. (1999) Raman spectroscopic determination of the degree of succinate in modified waxy maize starches. Analytical Letters32: 2703-2711.

39. Liu, H.J., Ramsden, L. and Corke, H. (1999) Physical properties of cross-linked and acetylated normal and waxy rice starch. Starch/Stärke 51: 249-252.

38. Bhattacharya, M., Zee, S.Y. and Corke, H. (1999) Physicochemical properties of rice related to starch noodle quality. Cereal Chemistry 76: 861-867.

37. Collado, L.S. Mabesa, R.C. and Corke, H. (1999) Genetic variation in physical properties of sweetpotato starch. Journal of Agricultural and Food Chemistry 47: 4195-4201.

36. Bejosano, F.P. and Corke, H. (1999) Properties of protein concentrates and hydrolysates from Amaranthus and buckwheat. Industrial Crops and Products 10: 175-183.

35. Liu, H.J., Ramsden, L. and Corke, H. (1999) Physical properties and enzymatic digestibility of hydroxypropylated ae, wx, and normal maize starches. Carbohydrate Polymers40: 175-182.

34. Phillips, D.L., Xing, J., Liu, H., Pan, D.H. and Corke, H. (1999) Potential use of Raman spectroscopy for determination of amylose content in maize starch. Cereal Chemistry 76: 821-823.

33. Bhattacharya, M., Luo, Q. and Corke, H. (1999) Time-dependent changes in dough color in hexaploid wheat landraces differing in polyphenol oxidase activity. Journal of Agricultural and Food Chemistry 47: 3579-3585.

32. Ganga, Z. and Corke, H. (1999) Physical properties of starch of Asian-adapted potato varieties. Journal of the Science of Food and Agriculture 79: 1642-1646.

31. Liu, H.J., Corke, H. and Ramsden, L. (1999) Functional properties and enzymatic digestibility of cationic and cross-linked cationic ae, wx and normal maize starch. Journal of Agricultural and Food Chemistry 47: 2523-2528.

30. Phillips, D.L., Liu, H., Pan, D., and Corke, H. (1999) General application of Raman spectroscopy for the determination of degree of acetylation in modified starches. Cereal Chemistry76: 439-443.

29. Li, J.S. and Corke, H. (1999) Physicochemical properties of normal and low-amylose Job’s Tears (Coix lachryma-jobi L.) starch. Cereal Chemistry 76: 413-416.

28. Collado, L.S. and Corke, H. (1999) Accurate prediction of sweetpotato amylase activity by flour viscosity analysis. Journal of Agricultural and Food Chemistry 47: 832-835.

27. Collado, L.S. and Corke, H. (1999) Heat-moisture treatment of sweetpotato starch. Food Chemistry65: 339-346.

26. Bejosano, F. and Corke, H. (1999) Effect of Amaranthus and buckwheat protein on the rheological properties of cornstarch gel. Food Chemistry 65: 493-501.

25. Corke H., Bejosano, F.P. and Collado, L.S. (1999) Nutritional enhancement of Asian wheat products by starch and protein supplementation. Pages 284-290 In: “Food for Health in the Pacific Rim” (J.R. Whitaker, N.F. Haard, C.F. Shoemaker, R.P. Singh, eds). Food and Nutrition Press, Trumbull, CT.

24. Corke, H. and Bhattacharya, M. (1999) Wheat Products: 1. Noodles. Chapter 3. Pages 43-70 In: “Asian Foods: Science and Technology” (C.Y.W. Ang, K.S. Liu and Y.W. Huang, eds.) Technomic Publishing, Lancaster, PA.

23. Salda, V., Ramsden, L., Sun, M., and Corke, H. (1998) Genetic variation in physical properties of flour from selected Asian yams (Dioscorea spp.). Tropical Agriculture75: 212-216.

22. Cai, Y.Z., Sun, M. and Corke, H. (1998) Colorant properties and stability of Amaranthus betacyanin pigments. Journal of Agricultural and Food Chemistry 46: 4491-4495.

21. Bejosano, F. and Corke, H. (1998) Amaranthus and buckwheat protein concentrate effects on an emulsion-type meat product. Meat Science 50: 343-353.

20. Phillips, D.L., Pan, D.H., Liu, H. and Corke, H. (1998) Raman spectroscopic determination of the percent of acetylation in modified wheat starch. Analytical Letters 31: 2105-2114.

19. Cai, Y.Z., Sun, M., Wu, H.X., Huang, R.H. and Corke, H. (1998) Characterization and quantification of betacyanin pigments from diverse Amaranthus species. Journal of Agricultural and Food Chemistry 46: 2063-2070.

18. Collado, L.S., and Corke, H. (1998) Pasting properties of commercial and experimental starch pearls. Carbohydrate Polymers 35: 89-96.

17. Li, W., Lin, R. and Corke, H. (1998) Spotlight on Shanxi Province China: Its Minor Crops and Specialty Foods. Cereal Foods World 43: 189-192.

16. Bejosano, F. and Corke, H. (1998) Effect of Amaranthus and buckwheat protein concentrates on wheat dough properties and on noodle quality. Cereal Chemistry 75: 171-176.

15. Bejosano, F. and Corke, H. (1998) Protein quality evaluation of Amaranthus wholemeal flours and protein concentrates. Journal of the Science of Food and Agriculture 76: 100-106.

14. Liu, H.J., Ramsden, L. and Corke, H. (1997) Physical properties and enzymatic digestibility of acetylated ae, wx and normal maize starch. Carbohydrate Polymers34: 283-289.

13. Furman, B.J., Qualset, C.O., Skovmand, B., Heaton, J.H., Corke, H., and Wesenberg, D.M. (1997) Characterization and analysis of North American triticale genetic resources. Crop Science 37: 1951-1959.

12. Jiang, G.S., Ramsden, L. and Corke, H. (1997) Effect of water-soluble non-starch polysaccharides of taro on starch physical properties. Starch/Stärke 49: 259-261.

11. Collado, L.S., Mabesa, L.B. and Corke, H. (1997) Genetic variation in color of sweetpotato flour related to its use in wheat-based composite flour products. Cereal Chemistry74: 681-686

10. Bhattacharya, M., Jafari-Shabestari, J., Qualset, C.O. and Corke, H. (1997) Diversity of starch pasting properties in Iranian hexaploid wheat landraces. Cereal Chemistry 74: 417-423.

9. Corke, H., Au-Yeung, L. and Chen, X.F. (1997) An automated system for the continuous measurement of time-dependent changes in noodle color. Cereal Chemistry 74: 356-358.

8. Collado, L.S. and Corke, H. (1997) Properties of starch noodles as affected by sweet potato genotype. Cereal Chemistry74: 182-187.

7. Li, W., Lin, R. and Corke, H. (1997) Physico-chemical properties of common and tartary buckwheat starch. Cereal Chemistry 74: 79-82.

6. Li, W., Zhang, L. and Corke, H. (1996) Efficiency of recrystallization methods for the purification of b–cyclodextrin. Starch/Stärke48: 382-385.

5. Bhattacharya, M. and Corke, H. (1996) Selection of desirable starch pasting properties in wheat for use in white salted or yellow alkaline noodles. Cereal Chemistry 73: 721-728.

4. Collado, L.S. and Corke, H. (1996) Use of wheat - sweet potato composite flours for yellow-alkaline and white-salted noodles. Cereal Chemistry 73: 439-444.

3. Li, W.D., Zhou, J.X., Zhang, L.T., Corke, H. and Yang L.S. (1996) Factors affecting the determination of b–cyclodextrin by phenolphthalein spectrophotometry. Analytical Letters29: 1201-1213.

2. Corke, H., Wu, H., Yue, S. and Sun, H. (1996) Developing specialty starches from new crops: a case study using grain amaranth. In: “Cereals: Novel Uses and Processes” G.M. Campbell, C. Webb, and S.L. McKee (eds.) Plenum Publishing Corp., New York. pp. 91-102.

1. Corke, H., Ramsden, L. and Wu, H.X. (1996) Process simulation and quality assurance in food systems containing soysauce and starch. In: C.E. Walker and J.L. Hazelton (eds.) “Applications of the Rapid Visco Analyser”. Newport Scientific Pty. Ltd., Warriewood, Australia. pp 36-42.
 

        Last updated on December 10, 2001.