面向老龄化社会的产品服务系统设计赋能

目的 针对面向老龄化社会的产品及产品服务系统设计,将赋能的设计理念和价值引入其中,探索设计结果提升老年人能动性和参与性的赋能品质,为设计师开展设计赋能实践提供参考.方法 以设计教学中的学生设计方案作为研究材料,邀请设计研究者参与工作坊,对设计结果的赋能属性进行分析,并通过聚类获得类别化的设计属性,产生了能描述赋能品质的属性词汇表.结果 总结了包含5组形容词组的设计赋能品质集,这一集合包含"顺应性"和"激励性"两个面向.结论 研究结果为设计师进行老龄化设计提供了知识参考,有助于提升设计师的赋能意识.揭示了设计赋能充满矛盾性的品质,提出面向老龄化的设计赋能需要在"顺应"和"激励"之间找到平衡.     

Recent advances during CH4 dry reforming for syngas production: A mini review

Given the continuing issues of environment and energy, methane dry reforming for syngas production have sparked interest among researchers, but struggled with the process immaturity owing to catalyst deactivation. This review summarizes the recent advances in the development of efficient and stable catalysts with strong resistance to coking and metal sintering, including the application of novel materials, the assessment of advanced characterizations and the compatibility to improved reaction system. One feasible option is the crystalline oxide catalysts (perovskite, pyrochlore, spinel and LDHs), which feature a fine metal dispersion and surface confinement effect via a metal exsolution strategy and exhibit superior reactivity and stability. Some new materials (h-BN, clays and MOFs) also extend the option because of their unique morphology and microstructure. It also is elaborated that progresses were achieved in advanced characterizations application, leading to success in the establishment of reaction mechanisms and attributions to the formed robust catalysts. In addition, the perspective described the upgrade of reaction system to a higher reaction efficiency and milder reaction conditions. The combination of efficient reaction systems and robust catalysts paves a way for a scaling-up application of the process.     

宰前倒挂应激对鸭血凝胶特性的影响

宰前倒挂因能有效提高屠宰效率成为肉鸭宰杀前必经的一个工艺过程，但倒挂往往会加剧肉鸭的应激程度，影响其血液品质，已成为工厂生产中亟待解决的问题。因此，本实验旨在借助血液学与凝血相关指标探究宰前倒挂应激对鸭血凝胶特性的影响。在屠宰前，将40 只樱桃谷鸭随机分为2 个处理组：对照组和宰前倒挂组（宰前倒挂2.5 min），屠宰后采集血样并制备血凝块，随后分析血液指标（应激指标、血液学指标、凝血指标）以及鸭血凝胶特性。结果表明，宰前倒挂组鸭血中皮质酮激素及促肾上腺皮质激素的水平均高于对照组，说明实验所建立宰前倒挂模型成立。倒挂应激后，红细胞计数、血小板计数、血红蛋白质量浓度增加，红细胞比容、平均红细胞体积及平均血小板体积增大；凝血酶原的水平极显著上升（P＜0.01），组织因子的水平显著上升（P＜0.05）。宰前倒挂最终导致鸭血凝胶化加快，鸭血凝胶体系中水分迁移速率增大，结合水与自由水比例减少，不易流动水比例增大，质构特性和保水性变差。研究揭示了宰前倒挂应激通过影响鸭血的血液学指标和凝血系统从而改变其凝胶行为及凝胶特性，可为工厂改善应激对鸭血凝胶品质的影响提供理论依据。     

Novel measurement system for respiratory aerosols and droplets in indoor environments

The SARS-CoV-2 pandemic has created a great demand for a better understanding of the spread of viruses in indoor environments. A novel measurement system consisting of one portable aerosol-emitting mannequin (emitter) and a number of portable aerosol-absorbing mannequins (recipients) was developed that can measure the spread of aerosols and droplets that potentially contain infectious viruses. The emission of the virus from a human is simulated by using tracer particles solved in water. The recipients inhale the aerosols and droplets and quantify the level of solved tracer particles in their artificial lungs simultaneously over time. The mobile system can be arranged in a large variety of spreading scenarios in indoor environments and allows for quantification of the infection probability due to airborne virus spreading. This study shows the accuracy of the new measurement system and its ability to compare aerosol reduction measures such as regular ventilation or the use of a room air purifier.     

Combination of vegetable soup and glucan demonstrates synergistic effects on macrophage-mediated immune responses

Vegetable soup (VS), a plant-based functional food, has been used as a traditional folk medicine and is attracting attention for its ability to enhance the immune response. β-Glucan, a well-established and effective immunomodulator, has synergistic effects when used in combination with some bioactive compounds. In the present study, we aimed to evaluate the synergistic immunomodulatory effects of the combination of VS and β-glucan on macrophage-mediated immune responses. β-Glucan was demonstrated to synergistically enhance the VS-stimulated immune response, including the production of interleukin-6, tumor necrosis factor-α, and nitric oxide, mainly through the mitogen-activated protein kinase pathway in macrophages. In addition, this combination has the potential for further development in functional foods with immune-enhancing activity.Supplementary InformationThe online version contains supplementary material available at 10.1007/s10068-021-00888-x.     

H_2S制硫酸装置外部安全防护距离设计

以某酸性气制硫酸装置酸性气缓冲罐为例,进行外部安全防护距离设计,结合当地多种气象,使用PHAST软件和LEAK软件进行H_2S气体扩散和爆炸计算,扩散结果应用于周边人员集中场所的防毒设计以及企业的应急救援,H_2S爆炸计算结果应用于周边人员集中场所建构筑物的抗爆设计,并和《石油化工工厂布置设计规范》(GB 50984-2014)中的建议值进行比对。     

热烫温度对小麦面团介观特性的影响机制

本实验以热烫面团为研究对象，通过凯氏定氮法、粒径分析、傅里叶变换红外光谱以及快速黏度分析等手段，研究55、65、75、85 ℃和95 ℃热烫温度下小麦面团中麦谷蛋白大聚体的质量分数、粒径分布、蛋白质二级结构以及面团中淀粉的糊化特性的变化情况。结果表明：随着热烫温度的升高，面团中麦谷蛋白大聚体质量分数呈现显著增大的趋势（P＜0.05），小粒径的麦谷蛋白大聚体向中粒径和大粒径转变；面团中蛋白质二级结构发生变化，部分α-螺旋和β-折叠结构转变为β-转角和无规卷曲。同时，面团中淀粉的糊化度随着热烫温度的升高逐渐增大；淀粉的峰值黏度、最低黏度、衰减值、最终黏度、回生值和峰值时间均呈现出减小的趋势，在热烫温度高于75 ℃时，这种变化更加显著。     

金针菇多糖对微冻大黄鱼及其鱼片品质变化的影响

为研究金针菇多糖（polysaccharide from Flammulina velutipes，FVP）对微冻大黄鱼及鱼片在贮藏期间肌原纤维蛋白性质的变化及水分分布的影响，实验分别选用0.03、0.06、0.09 g/L FVP浸渍处理大黄鱼和鱼片，以无菌水处理为对照组，分析微冻贮藏期间样品的感官指标得分、总挥发性盐基氮含量、总巯基含量、Ca2＋-ATPase活性、蛋白流变学性质以及水分迁移变化规律。结果表明：FVP可有效抑制整鱼总挥发性盐基氮含量上升和感官得分的下降；减缓整鱼及鱼片在微冻过程中总巯基含量、Ca2＋-ATPase活性下降和水分流失；此外FVP还能够延缓大黄鱼因腐败而出现的蛋白凝胶能力减弱。在本实验选取的多糖浓度范围内，0.09 g/L FVP处理组保鲜效果较强。该研究结果可为FVP用于水产品贮运保鲜提供理论参考。