Studies on photoelectrochemical (PEC) cell formed with SILAR deposited Bi2Se3–Sb2Se3 multilayer thin films

Nanocrystalline Bi₂Se₃–Sb₂Se₃ multilayer thin films were deposited by simple and less investigated successive ionic layer adsorption and reaction (SILAR) method onto glass- and fluorine-doped tin oxide (FTO)-coated glass substrate from aqueous solution. Characterizations such as XRD, surface morphology and optical absorption have been carried out for Bi₂Se₃–Sb₂Se₃ thin films onto glass substrates. The films deposited onto FTO-coated glass substrates were used to study photoelectrochemical behaviour in 0.1 M (NaOH–Na₂S–S) electrolyte and results are reported.     

Beads made of α-cyclodextrin and soybean oil: the drying method influences bead properties and drug release

Freeze-dried beads made of α-cyclodextrin and soybean oil were reported previously as an efficient system for the oral delivery of lipophilic drugs. In the present study, oven-drying was evaluated as another method for drying beads. Oven-drying was optimised and the properties of the resulting beads were assessed. The behavior of oven-dried beads and the release of indomethacin from these beads were evaluated in vitro in simulated gastrointestinal fluids and compared with those of freeze-dried beads. The stability of freeze-dried and oven-dried unloaded beads stored at 25°C for 12 months and at 40°C for 6 months in closed and open vials was also studied by different techniques. An oven-drying time of 6 hours at 25°C was chosen as optimal conditions. Oven-dried beads exhibited a sticky texture making them difficult to handle. They were harder, less fragile and smaller than the freeze-dried ones. The characteristics of oven-dried beads make them more resistant in vitro even in media containing bile salt. The rate of indomethacin release from oven-dried beads was much slower than that from the freeze-dried ones. Whatever the drying method, beads must be stored at room temperature protected from humidity. However, no products of oil degradation were detected with both kinds of beads. This work clearly emphasized that the drying method of the beads had a strong influence on their properties, behavior in simulated gastrointestinal fluids and drug release.     

Genomic analyses and biological validation of candidate genes for rectal temperature as an indicator of heat stress in Holstein cattle

Heat stress is a major cause of welfare issues and economic losses to the worldwide dairy cattle industry. Genetic selection for heat tolerance has a great potential to positively affect the dairy industry, as the gains are permanent and cumulative over generations. Rectal temperature (RT) is hypothesized to be a good indicator trait of heat tolerance. Therefore, this study investigated the genetic architecture of RT by estimating genetic parameters, performing genome-wide association studies, and biologically validating potential candidate genes identified to be related to RT in Holstein cattle. A total of 33,013 RT records from 7,598 cows were used in this study. In addition, 1,114 cows were genotyped using the Illumina 150K Bovine BeadChip (Illumina, San Diego, CA). Rectal temperature measurements taken in the morning (AMRT) and in the afternoon (PMRT) are moderately heritable traits, with estimates of 0.09 ± 0.02 and 0.04 ± 0.01, respectively. These 2 traits are also highly genetically correlated (r = 0.90 ± 0.08). A total of 10 SNPs (located on BTA3, BTA4, BTA8, BTA13, BTA14, and BTA29) were found to be significantly associated with AMRT and PMRT. Subsequently, gene expression analyses were performed to validate the key functional genes identified (SPAG17, FAM107B, TSNARE1, RALYL, and PHRF1). This was done through in vitro exposure of peripheral blood mononuclear cells (PBMC) to different temperatures (37°C, 39°C, and 42°C). The relative mRNA expression of 2 genes, FAM107B and PHRF1, significantly changed between the control and heat stressed PBMC. In summary, RT is heritable, and enough genetic variability exists to enable genetic improvement of heat tolerance in Holstein cattle. Important genomic regions were identified and biologically validated; FAM107B and PHRF1 are the main candidate genes identified to influence heat stress response in dairy cattle.     

果酸钙的研究现状及展望

果酸钙是一种新型的钙营养添加剂,具有高溶解性、高生物学吸收利用性,减少铁吸收阻碍,具有良好的风味、安全无毒等特点,既可以作为食品添加剂,也可加入一定辅料后,直接制成补钙保健品,又可用于药品中,具有广泛的开发应用前景。     

国内外乳粉微生物指标的比较研究

乳品标准体系建设滞后,达不到对乳品质量安全的有效监管,是频繁发生乳品质量问题的主要原因.通过比较分析国内外原料乳、乳粉微生物指标和采样方法标准,找出差距和其中存在的问题,为中国乳粉标准的发展提供参考.     

木耳保健饮品的研制

主要对木耳保健饮品进行研究，采用生物酶解技术、超声波破壁技术以及传统饮料生产工艺，将木耳中具有抗癌作用的木耳多糖、有益的胶质、纤维素等成分最大程度地溶出，并采用合理的技术将其最大限度地保留于饮料中，利用木耳多糖的降糖、抗癌、抗衰老、增强造血功能以及防止动脉硬化等作用，通过科学的调配，研制一种营养丰富、口感良好、吸收完全、具有保健功能的木耳保健饮品。     

植物乳杆菌G8菌株产细菌素最佳条件的研究

对甘蓝泡菜的一株产细菌素植物乳杆菌ＬａｃｔｏｂａｃｉｌｌｕｓｐｌａｎｔａｒｕｍＧ８进行研究,确定了在ＭＲＳ液体培养其中细菌素产生的条件。通过Ｌ９３＾４正交试验,筛选出其最佳产细菌素的组合为Ｃ２Ｄ２Ａ１Ｂ２即起始ＰＨ值为６．０;培养温度为３０℃,葡萄糖浓度为０．５％,蛋白胨浓度为１％。     

钙强化酱油的研究

本文用几种钙强化剂对酱油进行了钙强化研究。结果表明,三级酱油比较适合进行钙强化;乳酸钙和醋酸钙是比较适合酱油的钙强化剂;当钙强化量在６００ —７５０ｍｇ／１００ｍｌ 时,钙强化的三级酱油具有不沉淀、不分层、不影响原有风味和热稳定性高的特点。     

天然祖母绿、合成祖母绿和绿色绿柱石颜色的对比研究

天然祖母绿、合成祖母绿、绿色绿柱石在成分和外观上有一定的相似性,为了探讨这三种宝石在颜色和成分上的差异,对其进行了对比研究,电子探针分析表明,三者颜色与微量元素铬、钒有关。MPV-3显微光度计下对颜色定量测量的结果表明,三者的视觉透过率、兴奋纯度、主波长和可见光吸收光谱等方面的差别较大,这些差别的存在导致了宝石在颜色的色调、饱和度和明亮程度上的不同。     

Whipping test for the determination of foaming capacity of protein: a collaborative study

A standard whipping test, which involved preparing a 0.5% protein dispersion, whipping the dispersion in a Kenwood Chef food mixer and measuring the foaming properties (foam expansion, FE; foam volume stability, FVS; foam liquid stability, FLS) was collaboratively evaluated. A total of sixty determinations was made involving six laboratories, each of which analysed five samples in duplicate. The repeatability coefficient of variation ( CV ₀) in the estimation of FE and FVS properties of proteins was 6.25%. The reproducibility coefficient of variation ( CV _X) for FE and FVS was 9.8%, excluding the FE value (i.e. 20%) for spray-dried albumen. The CV ₀ and CV _X values for FLS properties of proteins ranged from 7.4 to 13.4% and 17.2 to 24.6%, respectively. Thus, FE, FVS and FLS properties can be used for intralaboratory comparisons (e.g. to determine batch-to-batch variation in commercial protein products), whereas FE and FVS values are more reliable for inter-laboratory comparisons of the foaming properties of proteins.