Developmental and Reproductive Effects of Iron Oxide Nanoparticles in Arabidopsis thaliana

Increasing use of iron oxide nanoparticles in medicine and environmental remediation has led to concerns regarding exposure of these nanoparticles to the public. However, limited studies are available to evaluate their effects on the environment, in particular on plants and food crops. Here, we investigated the effects of positive (PC) and negative (NC) charged iron oxide (Fe₂O₃) nanoparticles (IONPs) on the physiology and reproductive capacity of Arabidopsis thaliana at concentrations of 3 and 25 mg/L. The 3 mg/L treated plants did not show evident effects on seeding and root length. However, the 25 mg/L treatment resulted in reduced seedling (positive-20% and negative-3.6%) and root (positive-48% and negative-negligible) length. Interestingly, treatment with polyethylenimine (PEI; IONP-PC coating) also resulted in reduced root length (39%) but no change was observed with polyacrylic acid (PAA; IONP-NC coating) treatment alone. However, treatment with IONPs at 3 mg/L did lead to an almost 5% increase in aborted pollen, a 2%–6% reduction in pollen viability and up to an 11% reduction in seed yield depending on the number of treatments. Interestingly, the treated plants did not show any observable phenotypic changes in overall size or general plant structure, indicating that environmental nanoparticle contamination could go dangerously unnoticed.     

Cellulose nanoparticles synthesised from potato peel for the development of active packaging film for enhancement of shelf life of raw prawns (Penaeus monodon) during frozen storage

In this study, the cellulose nanoparticles (CNP) isolated from potato peel were used for reinforcement of polyvinyl alcohol (PVA)-based active packaging film. The above film was used to pack the raw prawns (Penaeus monodon) at −20 °C, and the colour change, protein content, TVB-N, TMA and microbial analysis were done at regular interval for prawns stored in CNP-PVA active packaging film. A significant difference was observed in the quality of prawns stored in potato CNP-PVA film compared with prawns packed and stored in polyethylene film. The newly designed active packaging with CNP and fennel seed oil enhanced the shelf life of prawns up to two months for both HOSO (head on shell on) prawn and PD (peeled and deveined) prawn. Hence, the study recommends the potato peel CNP-PVA film with fennel seed oil as better choice to extend the shelf life of the prawns during storage compared with polyethylene packaging.     

A Lattice Approach to Image Segmentation

After a formal definition of segmentation as the largest partition of the space according to a criterion σ and a function f, the notion of a morphological connection is reminded. It is used as an input to a central theorem of the paper (Theorem 8), that identifies segmentation with the connections that are based on connective criteria. Just as connections, the segmentations can then be regrouped by suprema and infima. The generality of the theorem makes it valid for functions from any space to any other one. Two propositions make precise the AND and OR combinations of connective criteria. The soundness of the approach is demonstrated by listing a series of segmentation techniques. One considers first the cases when the segmentation under study does not involve initial seeds. Various modes of regularity are discussed, which all derive from Lipschitz functions. A second category of examples involves the presence of seeds around which the partition of the space is organized. An overall proposition shows that these examples are a matter for the central theorem. Watershed and jump connection based segmentations illustrate this type of situation. The third and last category of examples deals with cases when the segmentation occurs in an indirect space, such as an histogram, and is then projected back on the actual space under study. The relationships between filtering and segmentation are then investigated. A theoretical chapter introduces and studies the two notions of a pulse opening and of a connected operator. The conditions under which a family of pulse openings can yield a connected filter are clarified. The ability of segmentations to generate pyramids, or hierarchies, is analyzed. A distinction is made between weak hierarchies where the partitions increase when going up in the pyramid, and the strong hierarchies where the various levels are structured as semi-groups, and particularly as granulometric semi-groups. The last section is based on one example, and goes back over the controversy about “lattice” versus “functional” optimization. The problem is now tackled via a case of colour segmentation, where the saturation serves as a cursor between luminance and hue. The emphasis is put on the difficulty of grouping the various necessary optimizations into a single one.     

诱导水解法制备微细高分散金红石型二氧化钛

采用加热TiCl4稀溶液的方式,制备晶种,将其导入一定浓度的TiCl4溶液中进行诱导水解。所得的偏钛酸经干燥、煅烧后得到分散性好,D50为1 mm以下,金红石含量为≥95%的高纯TiO2,可用于生产PTC热敏电阻等铁电陶瓷。     

莲心中可溶性成分的有效提取

采用不同的原料处理,改变提取的流程和提取时间，测定不同条件下所得提取液的可见吸收光谱，以此反映各提取液的组分和浓度是否发生变化，并比较在最大吸收波长下各提取液的吸光度大小，从而确定将莲心捣碎后，加热回流时间为60min的提取方法效果最佳。     

Physicochemical and Functional Properties of Freeze-Dried and Oven Dried Corn Gluten Meals

The physicochemical and functional properties of convection oven- and freeze-dried gluten meals of two corn varieties were evaluated. The physicochemical properties (water solubility index, water absorption index, Hunter color parameters, and bulk density) and functional properties (water absorption, oil absorption, least gelation concentration, protein solubility, and emulsification properties) of convection-oven and freeze-dried corn gluten meals were compared with each other and soy flour. Freeze-dried corn gluten meals was observed to have lower bulk density (0.244-0.263 kg/m³) and was lighter in color (high L and ΔE) compared to their counterpart convection oven-dried gluten meals. Freeze-dried gluten meals from both corn varieties showed significantly higher oil absorption, water absorption, pH, emulsification, and protein solubility compared to oven-dried corn gluten meals. The gluten meals from both corn varieties had lower water absorption and bulk density but higher oil absorption than soy flour, suggesting the hydrophobic nature of corn proteins. Corn gluten meals formed thin (pourable) emulsions compared to soy flour emulsions, which were thick salad dressing type. Freeze- and convection oven-dried corn gluten meals showed significantly lower protein solubility measured at different pH than soy flour.