Peracetic acid as a single endodontic irrigant: effects on microhardness,roughness and erosion of root canal dentin

The aim was to assess the effects of 1% peracetic acid (PAA) as a single endodontic irrigant on microhardness, roughness, and erosion of root canal dentin, compared with 2.5% sodium hypochlorite (NaOCl) and with 2.5% NaOCl combined with 17% EDTA. Forty human, single‐rooted tooth hemisections were submitted to Knoop microhardness test, before and after the following irrigation protocols: PAA = 1% PAA; NaOCl = 2.5% NaOCl; NaOCl‐EDTA‐NaOCl = 2.5% NaOCl +17% EDTA +2.5% NaOCl; and SS = saline. Another 40 roots were instrumented, irrigated with the same protocols, and sectioned longitudinally. The roughness analysis was performed on the mesial section using a confocal laser scanning microscope, whereas erosion was analyzed on each third of the distal section, using a scanning electron microscope. The data were analyzed using ANOVA and Tukey post‐tests, and Kruskal‐Wallis and Dunn post‐tests (α = .05). The PAA and NaOCl‐EDTA‐NaOCl groups showed no significant differences (p > .05); both promoted reduction in microhardness and increase in roughness, compared with the NaOCl and SS groups (p < .05). NaOCl‐EDTA‐NaOCl promoted higher erosion in the cervical and middle thirds than the other groups (p < .05); there was no difference among PAA, NaOCl, and SS (p > .05). There was also no difference among the groups regarding the apical third (p > .05). PAA used as a single endodontic irrigant caused reduction in root canal dentin microhardness and increase in roughness in a similar way to NaOCl‐EDTA‐NaOCl; however, PAA caused less erosion than NaOCl‐EDTA‐NaOCl.     

FDM 3D打印工艺参数对PLA制件力学性能的影响

采用五因素四水平正交试验设计,对16组不同工艺参数(打印层厚、填充密度、打印温度、填充速度、外壳厚度)的FDM 3D打印聚乳酸(PLA)制件力学性能进行了测试和结果分析,确定了影响PLA制件力学性能的主要因素,其中,外壳厚度对制件力学性能影响最为明显,打印温度影响最小,同时分析得到了在打印层厚0.15 mm,填充密度40%,打印温度210℃,填充速度60 mm/s,外壳厚度1.6 mm条件下可获得力学性能最佳的制件。最后对试验数据进行回归分析,拟合得到了FDM打印工艺参数与PLA制件力学性能指标的数学模型;通过对不同打印工艺参数的试样进行试验验证,表明该模型拟合误差小(5%以内),可靠性高,可用来对FDM 3D打印制件的加工提供参考。     

Effect of storage time and temperature on hydrogen fermentation of food waste

Practically, before being fed to the treatment plant, food waste (FW) is stored for up to a week in a storage tank under ambient temperature condition, which would have an impact on the bioenergy yield. In the present work, FW was stored at different temperatures (5 °C, 20 °C, and 35 °C) for 0 d, 1 d, and 2 d, and it was used as a feedstock for mesophilic H₂ fermentation. H₂ production curves were divided by three groups, finally attaining 1.7–1.8 mol H₂/mol hexose_added, 1.4–1.5 mol H₂/mol hexose_added, and 1.2 mol H₂/mol hexose_added, achieved from the (fresh, FW stored at 5 °C), (FW stored at 20 °C, and 35 °C for 1 d), and (FW stored at 35 °C for 2 d), respectively. The different performance was attributed to the growth of indigenous lactic acid bacteria such as Lactobacillus and Weissella during storage under high temperature condition. In addition, it was found that the activity of homoacetogenic reaction (R17, 4H₂ + CO₂ → Acetate) calculated by establishing metabolic flux balance was different depending on the H₂ production performance. The flux of R17 ranged 0.03–0.06 under low H₂ yield achieved conditions, while it increased to 0.10–0.17 those showing low H₂ yields.     

Physicochemical Properties,Lipid Oxidation,and Fatty Acid Composition of Sausage Prepared with Meat of Young Nellore Bulls Fed a Diet with Lauric Acid

This study evaluates the quality of sausage obtained from the meat of Nellore cattle fed diets containing different levels (0, 5, 10, and 15 g per kg total DM) of lauric acid (C12:0) from palm kernel cake. A linear reduction (p ≤ 0.05) in lipid oxidation, as reflected by linear decreases in the lightness (L*), yellowness (b*), and saturation (C*) color parameters, is observed on days 7, 14, and 21 of maturation of sausage, and these decreases are accompanied by linear increases in the redness (a*) color and the linoleic (C18:2n–6) and linolenic (C18:3n–3) fatty acid contents. The inclusion of lauric acid in the diet induces linear reductions in the shear force and cooking loss and does not significantly affect various indices, including the centesimal composition, water activity, water holding capacity, composition of most fatty acids (FA), hypocholesterolemic‐to‐hypercholesterolemic FA ratio, atherogenicity, thrombogenicity, and desirable fatty acids. The use of dietary lauric acid from palm kernel cake is recommended at doses up to 15 g per kg because its presence reduces lipid oxidation and improves color parameters, softness, and linoleic and linolenic FA without affecting the FA composition of sausage from Nellore bull's meat. Practical applications : Sausages are products manufactured from chopped or ground meats packaged into animal casings. This product appeared in Brazil through the adaptation of traditional recipes brought by German and Italian immigrant families to weather conditions and the national palate. However, due to its production characteristics, sausage can become a product with lipid characteristics that are undesirable for human consumption. The inclusion of lauric acid (C12:0) in the animal diet might change the biohydrogenation process in the rumen, improve the quality of the deposited FA and reduce lipid oxidation in sausage manufactured from meat. The FA composition and physicochemical properties of sausage predict its acceptance by the consumer market. An optimal advantage would be achieved if these products can be used as not only preservatives but also functional ingredients with antioxidant properties and products for the treatment of metabolic syndrome and cardiovascular diseases through atherogenic action.     

破囊壶菌发酵生产DHA的研究进展

二十二碳六烯酸（DHA）是一种非常重要的多不饱和脂肪酸，能参与人及动物体内多个生理过程。破囊壶菌具有生长迅速、细胞内DHA含量高的特点，是工业化生产DHA的潜力菌。本文主要介绍破囊壶菌DHA代谢通路、影响破囊壶菌生产DHA的因素以及破囊壶菌中试发酵的研究现状。首先，对破囊壶菌合成DHA的两个代谢途径，即脂肪酸合成酶（fatty acid synthesis pathway，FAS）途径和聚酮合酶（polyketide synthesis pathway，PKS）途径进行总结和描述；其次，对影响破囊壶菌发酵生产DHA的三个主要因素（碳氮源、溶氧和温度）进行综述；随后，阐述了破囊壶菌发酵生产DHA的中试放大工艺的研究现状；最后，提出破囊壶菌发酵生产DHA过程中存在的问题，并指出进一步分离获得优质的破囊壶菌菌株、对其代谢途径和关键酶的研究以及中试放大工艺的研究是下一步研究的重点。通过对上述一系列问题进行综述，旨在为利用破囊壶菌工业化生产DHA提供一定的参考。     

Altering the ratio of dietary palmitic,stearic, and oleic acids in diets with or without whole cottonseed affects nutrient digestibility,energy partitioning,and production responses of dairy cows

The objective of this study was to evaluate the effects of varying the ratio of dietary palmitic (C16:0), stearic (C18:0), and oleic (cis-9 C18:1) acids in basal diets containing soyhulls or whole cottonseed on nutrient digestibility, energy partitioning, and production response of lactating dairy cows. Twenty-four mid-lactation multiparous Holstein cows were used in a split-plot Latin square design. Cows were allocated to a main plot receiving either a basal diet with soyhulls (SH, n = 12) or a basal diet with whole cottonseed (CS, n = 12) that was fed throughout the experiment. Within each plot a 4 × 4 Latin square arrangement of treatments was used in 4 consecutive 21-d periods. Treatments were (1) control (CON; no supplemental fat), (2) high C16:0 supplement [PA; fatty acid (FA) supplement blend provided ～80% C16:0], (3) C16:0 and C18:0 supplement (PA+SA; FA supplement blend provided ～40% C16:0 + ～40% C18:0), and (4) C16:0 and cis-9 C18:1 supplement (PA+OA; FA supplement blend provided ～45% C16:0 + ～35% cis-9 C18:1). Interactions between basal diets and FA treatments were observed for dry matter intake (DMI) and milk yield. Among the SH diets, PA and PA+SA increased DMI compared with CON and PA+OA treatments, whereas in the CS diets PA+OA decreased DMI compared with CON. The PA, PA+SA, and PA+OA treatments increased milk yield compared with CON in the SH diets. The CS diets increased milk fat yield compared with the SH diets due to the greater yield of de novo and preformed milk FA. The PA treatment increased milk fat yield compared with CON, PA+SA, and PA+OA due to the greater yield of mixed-source (16-carbon) milk FA. The PA treatment increased 3.5% fat-corrected milk compared with CON and tended to increase it compared with PA+SA and PA+OA. The CS diets increased body weight (BW) change compared with the SH diets. Additionally, PA+OA tended to increase BW change compared with CON and PA and increased it in comparison with PA+SA. The PA and PA+OA treatments increased dry matter and neutral detergent fiber digestibility compared with PA+SA and tended to increase them compared with CON. The PA+SA treatment reduced 16-carbon, 18-carbon, and total FA digestibility compared with the other treatments. The CS diets increased energy partitioning toward body reserves compared with the SH diets. The PA treatment increased energy partitioning toward milk compared with CON and PA+OA and tended to increase it compared with PA+SA. In contrast, PA+OA increased energy partitioned to body reserves compared with PA and PA+SA and tended to increase it compared with CON. In conclusion, milk yield responses to different combinations of FA were affected by the addition of whole cottonseed in the diet. Among the combinations of C16:0, C18:0, and cis-9 C18:1 evaluated, fat supplements with more C16:0 increased energy output in milk, whereas fat supplements with more cis-9 C18:1 increased energy storage in BW. The combination of C16:0 and C18:0 reduced nutrient digestibility, which most likely explains the lower performance observed compared with other treatments.     

Developing microencapsulated 12‐hydroxystearic acid (HSA) for phase change material use

Phase change materials (PCM) have an increasingly more important role as a thermal energy storage (TES) media. However, leakage problem of PCM causes limitation during their integration in TES systems. Therefore, the encapsulation of PCMs is attracting research interest to extend usage of PCMs in real TES applications in recent years. In this study, hydroxystearic acid (HSA) was encapsulated with polymethyl methacrylate (PMMA) and different PMMA comonomer shells via emulsion polymerization method for the first time in literature. HSA with high melting temperature range (74–78°C) can widen the scope of using PCMs, and the encapsulated form can make it more versatile. The chemical structures, morphologies, and thermophysical properties of capsules were determined by FT‐IR, SEM, DSC, TGA, and thermal infrared camera. Among the produced HSA capsule candidates, PMMA‐HEMA is the most promising with latent heat of 48.5 J/g with melting range of 47 to 85°C. SEM analysis indicated that the capsules have spherical shape with compact surface at nano‐micro (100–440 nm) size range; however, some capsules exhibited agglomeration.