浅渍法发酵豇豆的工艺优化

以具有降解亚硝酸盐功能的植物乳杆菌（Lactobacillus plantarum）SD-7和具有优良抗氧化能力的植物乳杆菌（Lactobacillus plantarum）FM-LP-9为复合发酵剂（1∶1），采用浅渍法发酵豇豆。以硬度和感官评分为考察指标，通过单因素试验及响应面试验研究复合发酵剂接种量、发酵温度和发酵时间对浅渍法发酵豇豆品质的影响。结果表明，最佳发酵工艺条件为发酵温度25 ℃，接种量5%，发酵时间125 h，在此优化条件下，得到的浅渍法发酵豇豆硬度为47.31 N，感官评分为90.98分，香气浓郁、口感脆嫩。     

N-乙氧基羰基-N,N',N'-三甲基胍高效液相色谱分析方法研究

N-乙氧基羰基-N,N',N'-三甲基胍(简称:三甲基胍)是合成高选择性森林除草剂环嗪酮的主要中间体,国内未见高效液相色谱检测方法的报道,我们采用反相高效液相色谱法对三甲基胍进行了定量分析研究,流动相为:V(水)︰V(乙腈)=90︰10,使用ODSC18为填料的不锈钢柱及具可变波长的紫外检测器.本方法的变异系数为0.19％,标准偏差为0.15,平均回收率为99.56％,经优化后的检测方法简捷、准确,能满足工业化产品定量检测需要.     

Meticulously tailoring phase boundary in KNN-based ceramics to enhance piezoelectricity and temperature stability

Although KNN-based ceramics with high electrical properties are obtained through a variety of strategies, the temperature sensitivity is still one of the key technical bottlenecks hindering practical applications. Here, we use a new strategy, meticulously tailoring phase boundary, to refine the ferroelectric boundary of KNN-based ceramics, leading to high piezoelectricity companied with improving temperature stability. The highest d₃₃ value in this system reaches 501 pC/N with a T_C ∼ 240°C, whereas a large strain of ∼0.134% can be kept with 10% lower deterioration until 100°C. The origin of high piezoelectricity is mainly attributed to the well-preserved multiphase coexistence and the appearance of nanodomains, which greatly facilitate the polarization rotation. Instead of the changed intrinsic thermal insensitivity, the precision phase boundary engineering plays an important role in strengthening the temperature stability of electric-induced strain. This work provides a simple and effective method to obtain both high electrical properties and excellent thermal stability in KNN-based ceramics, which is expected to promote the practical applications in the future.     

综合设计性实验在药物分析学实验中对学生综合能力的培养

《药物分析学实验》是药学专业的一门独立必修课程,是药学科学领域中的一个重要组成部分,具有较强的实践性和综合性,旨在培养学生综合运用所学知识分析药品质量的能力.综合设计性实验作为《药物分析学实验》的重要组成部分,对学生实践操作能力,发现问题、分析问题、解决问题的能力,创新能力,应用能力,团结协作能力,劳动素养等综合能力的培养具有极其重要的意义.     

Facile Synthesis of Fluorine Doped Rutile TiO2 Nanorod Arrays for Photocatalytic Removal of Formaldehyde

Catalysis Letters - It is crucial to explore a facile synthesis of rutile TiO2 nanorods anchored at carbon cloth at low temperature for applicable air purifier. Herein, antler-like TiO2 rectangular...     

Improving water retention of chicken breast meats by CaCl2 combined with pulsed electric fields

Frozen poultry meat is the most widely consumed animal-based food. However, water loss often leads to quality loss of poultry meat. Therefore, the present study sought to investigate the combined effect of calcium chloride (CaCl₂) and pulsed electric fields (PEF) treatment on chicken breast meats and the mechanisms underlying protein degradation. The results showed that the synergistic effect was superior to the single treatment. Compared with the untreated group, the combination of CaCl₂ and PEF increased water holding capacity of chicken breast meats by 16.61% and decreased cooking loss by 28.93%. Low-field nuclear magnetic resonance (LF-NMR) results indicated that the synergistic treatment promoted water molecules' binding capacity in myofibrils of poultry meat, which exhibited higher immobilised water. Additionally, the combination of CaCl₂ and PEF led to increased degradation of proteins of high-molecular weight and surface hydrophobicity of myofibrillar protein. Furthermore, the extension of the protein molecule and microenvironmental changes promoted interaction between protein and water. In conclusion, the synergistic treatment of CaCl₂ and PEF enhanced water retention and improved physicochemical properties of the myofibrillar protein in chicken breast meats.