生物质纤维和改性木质素对聚乳酸结晶性能的影响

采用改性木质素(MZS)作为成核剂,生物质纤维(BF)作为增强剂,通过双螺杆挤出机制备了生物降解的聚乳酸(PLA)/BF/MZS材料。采用差式扫量热仪(DSC)、电子万能试验机和扫描电子显微镜(SEM)分析了BF和MZS对PLA材料性能的影响。结果表明,BF和MZS有效提高了PLA的结晶能力和力学性能。当BF和MZS的含量分别为15%和1%时,PLA材料结晶度提高至67.1%,在50℃/min降温速率下仍具有较高的结晶能力。105℃等温结晶时,15%BF和1%MZS的PLA材料半结晶时间降低至9.0 s,比纯PLA缩短了72.2%。当PLA含有3%BF和1%MZS时,拉伸强度和冲击强度分别为70.1 MPa和7.4 kJ/m^2,比纯PLA分别提高了7.8%和10.4%,根据SEM显示,当BF含量为3%时,在PLA材料中分布较均匀。     

不同晶相结构ZrO2负载铜基催化剂用于二乙醇胺脱氢反应

通过制备不同晶相结构〔单斜相(m-ZrO_2)、四方相(t-ZrO_2)和无定型(a-ZrO_2)〕ZrO_2载体,再通过沉积沉淀法制得Cu/m-ZrO_2、Cu/t-ZrO_2和Cu/a-ZrO_2催化剂,分别用于催化二乙醇胺脱氢合成亚氨基二乙酸反应。采用XRD、氮气物理吸附脱附、XPS、H_2-TPR、CO_2-TPD对催化剂的结构进行了表征。结果表明,Cu/m-ZrO_2催化剂界面更加有利于Cu~+/Cu~0稳定存在,具有更多的碱性位点,且抗氧化性较好。在二乙醇胺脱氢反应中,Cu/m-ZrO_2催化剂性能最好,反应时间为2.5 h,亚氨基二乙酸收率为97.64%。     

磷酸高效分解磷矿实验研究

为改进湿法磷酸生产工艺,提高副产石膏的品质,减少湿法磷酸固体副产物磷石膏堆存产生的经济和环保压力,进行了磷酸分解磷矿制磷酸的实验研究。采用贵州某磷矿为主要原料,研究了湿法磷酸预分解磷矿的反应条件。通过单因素实验确定了湿法磷酸分解磷矿最优反应条件：反应温度为75 ℃,磷酸与磷矿的质量比（液固比）为9,反应时间为3 h,磷酸质量分数为30%（以五氧化二磷计）。在此条件下,磷矿的分解率为98.62%。     

Synthesis and characterization of MCM-41-supported nano zirconia catalysts

Series of MCM-41 supported sulfated Zirconia (SZ) catalysts with different loadings (2.5–7.5% wt.) were prepared using direct impregnation method. The acquired solid catalysts were characterized structurally and chemically using X-RD, HRTEM, BET, FT-IR, Raman spectroscopy and TPD analysis. The acidity of the solid catalysts was investigated through cumene cracking and isopropanol dehydration at different temperatures. As the SZ loading increases, the surface acidity of the mesoporous catalysts was enhanced, this was reflected by the higher catalytic activity toward cumene cracking and isopropanol dehydration.     

Design of novel urogenital pharmabiotic formulations containing lactobacilli,salivaricin CRL 1328 and non-microbial compounds with different functionalities

Context: The administration of pharmabiotics is a promising alternative to antimicrobial drugs for the treatment and/or prevention of female urogenital infections.

Objective: To design pharmabiotic formulations including bioactive ingredients of microbial origin combined with non-microbial substances and then to evaluate the stability of the combinations during freeze-drying and storage.

Materials and methods: Different formulations including Lactobacillus gasseri CRL 1263, Lactobacillus salivarius CRL 1328, salivaricin CRL 1328 (a bacteriocin) and non-microbial compounds (lactose, inulin and ascorbic acid) were assayed, and the ingredients were freeze-dried together or separately. The formulations were stored in gelatin capsules at 4?°C for 360?d.

Results: The viability of lactobacilli was affected to different extents depending on the strains and on the formulations assayed. L. salivarius and ascorbic acid were successfully combined only after the freeze-drying process. Salivaricin activity was not detected in formulations containing L. gasseri. However, when combined with ascorbic acid, lactose, inulin or L. salivarius, the bacteriocin maintained its activity for 360?d. The selected microorganisms proved to be compatible for their inclusion in multi-strain formulations together with lactose, inulin and ascorbic acid. Salivaricin could be included only in a L. salivarius CRL 1328 single-strain formulation together with non-microbial substances.

Conclusions: This study provides new insights into the design of urogenital pharmabiotics combining beneficial lactobacilli, salivaricin CRL 1328 and compounds with different functionalities.     

Potential bio-activity of whey fermented extract as sanitizer of organic grown lettuce

Consumption of vegetables is increasing due to demand for healthy products in peoples' diets. To reduce microbial contamination and maintain freshness, industrial processes in Portugal rely on minimally processing of vegetables with hypochlorite as sanitizer. Formation of toxic chlorine derivatives has raised concern restrictions to its use and alternatives with whey permeate as a disinfection agent has been attempted. The aim of this work was to evaluate the bio potential of fermented cheese whey, for use on disinfection of minimally processed lettuce organically grown.Assays were made with whey obtained from inoculated milk during cheese processing, fermented for 120 h at 37 °C, after which, among other carbohydrates, lactic acid was measured by HPLC, giving average yields of 18 g L⁻¹.The sanitizing effect of whey, undiluted, 75 and 50% solutions, was compared with 110 ppm sodium hypochlorite, after rinsing. Aerobic Microorganisms (AM), Psychrotrophic Microorganisms (PM) and Enterobacteriaceae (ENT), were used as indicators for hygiene quality. For a level of significance of P < 0.05, the hygiene quality standards of lettuce samples, were better using 75% whey solution (AM 6.62, PM 7.48 cfu g⁻¹), than using sodium hypochlorite (AM 7.48, PM 8.15 cfu g⁻¹), for the 7 days of shelf life studied. Evaluation of Enterobacteriaceae showed significant differences after 3 days, between water (ENT 4.98 cfu g⁻¹) sodium hypochlorite (ENT 4.81 cfu g⁻¹) and 75% solution of whey (ENT 4.63 cfu g⁻¹).Considering the actual limitations imposed to chlorine sanitation, these results point a good alternative to the food industry, especially for organic fresh vegetables, which are chemical free brands.