Efficient synthesis of benzophenone derivatives in Lewis acid ionic liquids

Benzophenone and its derivatives were prepared via Friedel–Crafts acylation reactions using ionic liquids (ILs) of BmimCl–FeCl₃, BmimCl–AlCl₃ and BmimCl–ZnCl₂ as dual catalyst–solvent. Among them, BmimCl–FeCl₃ showed much higher catalytic activity than that observed for the other two ILs, and in conventional organic solvents. In these reaction systems, good to excellent yields (up to 97%) of acylation products were obtained in a short reaction time. This method features high yield, a simple product isolation procedure, ILs reusability and reduced waste discharge, thus rendering this catalytic system both efficient and environmentally friendly.     

Experimental investigation of free single jet impingement using Al2O3-water nanofluid

Four volume fractions Al₂O₃-water nanofluids (0.5%, 1%, 1.5% and 2%) are introduced into free single jet impingement experiment as working fluids. The Reynolds numbers, impact angles and nozzle-to-plate distances (H/D) are variable for investigating the heat transfer performance. As to get observation of flow characteristics in nanofluid, heat transferring performance would be studied in this case. Experimental results show that there is a relationship between convective heat transferring coefficient and nanoparticles suspendability within base fluid. Convective heat transfer coefficient is proportional to the extent of nanoparticles concentration, Reynolds number while it decreases with the increasing angle of impacting. In addition, considering the influence of the suspended nanoparticles and the condition of impinging jet, a heat transfer correlation has been proposed combining the influence of the suspended nanoparticles and the condition of impinging jet.     

Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions

The effects of Fucus vesiculosus extract and fractions towards haemoglobin- (Hb-) catalysed lipid oxidation in washed cod muscle system and cod protein isolates during ice storage were examined. The extract and fractions were characterised in terms of total phlorotannin content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferrous ion-chelating ability and reducing power. Progression of oxidation was followed by determining rancid odour, thiobarbituric acid reactive substances (TBARS), redness and volatile oxidation compounds by gas chromatography (GC). In both washed cod muscle and protein isolates, phlorotannin-enriched ethyl acetate (EtOAc) fraction showed higher inhibitory effect than crude 80% ethanol (EtOH) extract. The addition of oligomeric phlorotannin-rich subfraction (LH-2) separated by Sephadex LH-20 chromatography, completely inhibited the initiation of lipid peroxidation in both systems throughout the entire study period (8 days). Its effectiveness at 300 mg/kg level was comparable to that of 100 mg/kg propyl gallate (PG), a highly effective synthetic antioxidant in muscle foods. Although polymeric phlorotannin-rich subfraction (LH-5) had similar level of TPC and chemical antioxidant activities as oligomeric subfraction LH-2, it was far less efficient in model systems. These results suggest that other factors rather than the intrinsic reactivity toward radicals could be responsible for the inhibitory effect of phlorotannins on lipid oxidation in fish muscle. This study highlights the great potential of oligomeric phlorotannins as novel natural antioxidants in fish and fish products.     

Tracer experiments in fixed beds: effects of flow maldistribution on the estimation of transport kinetic parameters

A systematic study of liquid phase axial dispersion was conducted in glass columns (inner diameters, 1 cm and 1.6 cm), packed randomly with granular sand, by varying the fluid flow rate, particle size and bed height. Pulse and step response techniques, with KCl as an inert tracer, were used. The resultant data, covering the Reynolds number range from 1 to 50, are presented as plots of the Peclet number based on particle diameter against Reynolds number.Inert tracer experiments were also carried out in a column (inner diameter, 1.6 cm) packed with activated carbon granules, using different particle sizes, fluid flow rates and bed heights, in order to estimate the effective intraparticle diffusivity. We show that flow maldistribution produces pulse response curves with sharp, narrow peaks which, when compared with theoretical curves, result in small intraparticle diffusivities.We illustrate how the outer-phase transfer function can be obtained from the overall transfer function of the activated carbon bed and we compare it with the transfer function obtained directly using impermeable particles similar to the activated carbon granules.     

耐高温α-淀粉酶高密度高表达发酵条件的优化

通过摇瓶实验对产耐高温α-淀粉酶的重组菌E.coli BL21的高密度高表达发酵条件进行研究。考察不同培养基和不同发酵条件对该菌株产耐高温α-淀粉酶的影响,并利用正交试验进行优化。结果表明:在葡萄糖0.5g/L,酵母粉15g/L,pH6.5,诱导时机为接种后发酵4h,诱导时间为6h,IPTG添加量为0.8mmol/L,接种量为体积分数3%的优化条件下,该重组菌发酵液菌体生物量为原来的1.29倍,酶活力达到8.754U/mL,是原来的1.55倍,目的蛋白的表达量也为原来的1.24倍。     

Changes in appearance and natural microflora on iceberg lettuce treated in warm,chlorinated water and then stored at refrigeration temperature

The objective of this study was to determine the effect of warm, chlorinated water on the survival and subsequent growth of naturally occurring microorganisms and visual quality of fresh-cut iceberg lettuce. After dipping cut lettuce leaves in water containing 20 mg l⁻¹free chlorine for 90 s at 50°C, samples were stored at 5 or 15°C for up to 18 or 7 days, respectively. Populations of aerobic mesophiles, psychrotrophs, Enterobacteriaceae, lactic acid bacteria, and yeasts and molds were determined. The visual appearance and development of brown discoloration were monitored. Treatment of lettuce in warm (50°C) chlorinated water delayed browning of lettuce. Shelf life of lettuce stored at 5°C, as determined by subjective evaluation of color and general appearance, was about 5 days longer than that of lettuce stored at 15°C. Treatment in warm (50°) water, with or without 20 mg l⁻¹chlorine, and in chlorinated water at 20°C significantly (α= 0·05) reduced the initial population of mesophilic aerobic microflora by 1·73–1·96 log₁₀cfu g⁻¹. Populations increased, regardless of treatment, as storage time at 5°C and 15°C increased. The same trends were observed in populations of psychrotrophs and Enterobacteriaceae. Yeast populations increased slightly in lettuce stored at 5°C but were consistently about 3 logs lower than mesophilic aerobes. Populations of molds and lactic acid bacteria were less than 2 log₁₀cfu g⁻¹throughout storage at 5 or 15°C. Results suggest that heat (50°C) treatment may have delayed browning and reduced initial populations of some groups of micro-organisms naturally occurring on iceberg lettuce, but enhanced microbial growth during subsequent storage.     

Supercritical fluid extraction of coal-tar pitch: Part 2. Extraction of the lower molecular weight species with aliphatic solvents

Extraction of coal-tar pitches has been carried out with a number of aliphatic hydrocarbons at temperatures between 210°C and 300°C and pressure of 10 or 15 MPa resulting in extraction yields of up to 50%. The toluene-insoluble (TI) content, molecular weight and the rate of mesophase formation of the residual (refined) pitches increase as the extraction yield increases. The molecular weight of the extract also increases with extraction yield. The volatiles produced during mesophase formation from a supercritical hexane-extracted pitch were analysed by NMR and mass spectrometry and were similar to the hexane extract.     

Thermal effects on Rayleigh–Marangoni–Bénard instability in a system of superposed fluid and porous layers

Thermal effects of the heat transfer at free surface (represented by Biot number) on the Rayleigh–Marangoni–Bénard instability in a system of liquid–porous layers with top free surface are investigated numerically. The results indicate that this thermal effect can evidently lead to the mode transition of convection, which is overlooked in previous works.     

不同添加剂用量对面筋蛋白基口香糖品质的影响

以面筋蛋白为载体,通过添加木糖醇、黄原胶、食用香精、复合磷酸盐、变性淀粉、糖浆、抗氧化剂等添加剂,应用脱水、碾压等工艺制成黏度小、易分解的环保型口香糖,探讨添加各类添加剂对口香糖品质的影响,并运用单因素试验方法确定各基础添加剂的最适用量,尤其针对在干粉中添加白砂糖及在面筋蛋白洗出后添加不同比率的糖浆与木糖醇,进行均匀试验,通过感官及质构评定对口香糖进行探讨,对结果进行回归分析,确定添加剂的最佳工艺参数。结果表明:口香糖配方(以面粉质量为基础)为黄油8%、白砂糖24%、酵母1.2%,配料配方(以面筋质量为基础)为黄原胶0.1%、木糖醇10%、变性淀粉80%,醒发时间2h,在此条件下,口香糖产品的感官评价较好。通过质构测定的回归及相关分析,发现质构测定指标拉伸力、硬度、黏聚性及剪切力与白砂糖、糖浆、木糖醇之间的相关性不显著。