Effect of Newtonian heating/cooling on free convection in an annular permeable region in the presence of heat source/sink

The influence of Newtonian heating/cooling in the presence of heat source/sink has been investigated on laminar free convective flow in a vertical annular permeable region. The mathematical model for the problem has been considered as a boundary value problem consisting of two simultaneous ordinary differential equations. The boundary value problem has been transformed to nondimensional form. This has given rise to a number of parameters representing both geometrical and physical features of the problem. Closed‐form analytical solutions of the governing equations have been obtained for two different cases of internal heat generation/absorption. To assess the effects of governing parameters on the fluid velocity and temperature, a number of profiles of these field variables have been presented. The efficacy of the distinct processes on the field variables has been discussed extensively. The main outcome obtained in this study is that the velocity as well as temperature is enhanced in the case of the Newtonian heating while the opposite behavior occurs in the Newtonian cooling for both cases of source and sink. Furthermore, the influence of the governing parameters has been shown on the skin friction, volume flow rate, and the Nusselt number.     

Radiation and slip effects on MHD Maxwell nanofluid flow over an inclined surface with chemical reaction

The numerical solutions of the upper-convected Maxwell (UCM) nanofluid flow under the magnetic field effects over an inclined stretching sheet has been worked out. This model has the tendency to elaborate on the characteristics of “relaxation time” for the fluid flow. Special consideration has been given to the impact of nonlinear velocity slip, thermal radiation and heat generation. To study the heat transfer, the modified Fourier and Fick's laws are incorporated in the modeling process. The mass transfer phenomenon is investigated under the effects of chemical reaction, Brownian motion and thermophoresis. With the aid of the similarity transformations, the governing equations in the ordinary differential form are determined and then solved through the MATLAB's package “bvp4c” numerically. This study also brings into the spotlight such crucial physical parameters, which are inevitable for describing the flow and heat transfer behavior. This has been done through graphs and tables with as much precision and exactitude as is possible. The ascending values of the magnetic parameter, the Maxwell parameter and the angle of the inclined stretching sheet cause decay in the dimensionless velocity while an assisting behavior of the thermal and concentration buoyancy parameters is noticed.     

An experimental study of forced convective heat transfer for fully developed Al 2 O 3 –water nanofluid in an annulus tube

Nanofluids have been known as practical materials to ameliorate heat transfer within diverse industrial systems. The current work presents an empirical study on forced convection effects of Al₂O₃–water nanofluid within an annulus tube. A laminar flow regime has been considered to perform the experiment in high Reynolds number range using several concentrations of nanofluid. Also, the boundary conditions include a constant uniform heat flux applied on the outer shell and an adiabatic condition to the inner tube. Nanofluid particle is visualized with transmission electron microscopy to figure out the nanofluid particles. Additionally, the pressure drop is obtained by measuring the inlet and outlet pressure with respect to the ambient condition. The experimental results showed that adding nanoparticles to the base fluid will increase the heat transfer coefficient (HTC) and average Nusselt number. In addition, by increasing viscosity effects at maximum Reynolds number of 1140 and increasing nanofluid concentration from 1% to 4% (maximum performance at 4%), HTC increases by 18%.     

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.     

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。     

Simple and novel synthesis of zirconia whiskers from a phosphate flux

High quality zirconia whiskers have been successfully prepared by molten salt method, using zirconium oxychloride (ZrOCl₂·8H₂O) and sodium phosphate tribasic dodecahydrate (Na₃PO₄·12H₂O) as precursor and molten salt, respectively. The effects of types of molten salt and heat treatment temperature on the formation of zirconia whiskers were characterized by XRD, Raman, DTA-TG, FE-SEM, TEM, SAED and HR-TEM. When Na₃PO₄·12H₂O is utilized as molten salt and the heat treatment temperature is 900?°C, the as-prepared zirconia whiskers with length ranging from 4?µm to 8?µm show an average aspect ratio of 25. The obtained ZrO₂ whiskers with monoclinic structure are elongated along [010] direction and exhibit a smooth surface with no distinct defects. The XRD and Raman results reveal that the phase transformation from tetragonal zirconia to monoclinic zirconia occurs with the increased crystal size and the water quenching treatment can significantly reduce the content of sodium zirconium phosphate [Na_9–4×Zr_x(PO₄)₃] in the final product. The growth mechanism of zirconia whiskers is supposed to be a dissolution-precipitation process. Since the sodium zirconium phosphate [Na_9–4×Zr_x(PO₄)₃] effectively promotes the dissolution of zirconia in liquid molten salt, zirconia can grow into zirconia whiskers according to its anisotropy.     

赤红球菌组氨酸激酶的融合表达和功能分析

对赤红球菌的组氨酸激酶基因进行密码子优化，将优化后的组氨酸激酶基因（rhks）构建重组表达质粒pGEX-4T-2-rhks。将此质粒导入到大肠杆菌BL21（DE3）中进行异源表达。在25 ℃和1 mmol/L异丙基-β-D-硫代吡喃半乳糖苷诱导条件下，组氨酸激酶融合蛋白（GST-RHK）获得成功表达，并具有催化活性。经谷胱甘肽琼脂糖亲和层析纯化，获得电泳纯的GST-RHK，其中纯化倍数为3.1，得率为19.5%。该蛋白大小约为72.75 kDa，Km、Vmax和Kcat值分别为20.92 μmol/L、0.17 μmol/（L·min）和1.4 min－1。野生型赤红球菌、组氨酸激酶基因增强株sdrhkE和组氨酸激酶基因敲减株sdrhkD在分别含有苯酚、甲苯、氯苯、异辛烷4 种有机溶剂的培养基中培养，菌株sdrhkD的生长情况都优于野生型赤红球菌，菌株sdrhkE的生长情况都低于野生型赤红球菌。本研究为进一步揭示赤红球菌SD3中组氨酸激酶涉及的信号转导途径与赤红球菌有机溶剂耐受性的关联机制提供一定参考依据。