Topology optimization of flexure hinges with a prescribed compliance matrix based on the adaptive spring model and stress constraint

This paper focuses on the configuration design of flexure hinges with a prescribed compliance matrix and preset rotational center position. A new method for the topology optimization of flexure hinges is proposed based on the adaptive spring model and stress constraint. The hinge optimization model is formulated by maximizing the bending displacement with a spring while optimizing the compliance matrix to a prescribed value. To avoid numerical instability, an artificial spring is used as an auxiliary calculation, and a new strategy is developed for adaptively adjusting the spring stiffness according to the prescribed compliance matrix. The maximum stress of flexure hinge is limited by using a normalized P-norm of the effective von Mises stress, and a position constraint of rotational center is proposed to predetermine the position of the rotational center. In addition, to reduce the error of the stress measurement, a simple but effective filtering method is presented to obtain a complete black-and-white design. Numerical examples are used to verify the proposed method. Topology results show that the obtained flexure hinges have the prescribed compliance matrix and preset rotational center position while also meeting the stress requirements.     

Hydrogen sulfide gas detection by Au-decorated ZnO nanotube: a computational study and comparison to experimental observations

Based on the experimental reports, Au-decoration on the ZnO nanostructures dramatically increases the electronic sensitivity to H₂S gas. In the current study, we computationally scrutinized the mechanism of Au-decoration on a ZnO nanotube (ZON) and the influence on its sensing behavior toward H₂S gas. The intrinsic ZON weakly interacted with the H₂S gas with an adsorption energy of ?11.2 kcal/mol. The interaction showed no effect on the HOMO–LUMO gap and conductivity of ZON. The predicted response of intrinsic ZON toward H₂S gas is 6.3, which increases to 78.1 by the Au-decoration at 298 K. The corresponding experimental values are about 5.0 and 80.0, indicating excellent agreement with our findings. We showed that the Au atom catalyzes the reaction 3O₂?+?2H₂S?→?2SO₂?+?2H₂O. Our calculated energy barrier (at 298 K) is about 12.3 kcal/mol for this reaction. The gap and electrical conductance Au-ZON largely changed by this reaction are attributed to the electron donation and back-donation processes. The obtained recovery time is about 1.35 ms for desorption of generated gases from the surface of the Au-ZON sensor.     

Wear and thermal behavior of basalt fiber reinforced rice husk/polyvinyl chloride composites

Plant fiber reinforced polymer composites (PFRPs) in practical application are often subjected to both complex friction and variable temperature environments. The present work explores the possibility of reinforcing rice husk/polyvinyl chloride (RH/PVC) composites with basalt fibers (BF) for developing a new wear resistant material with improved thermal stability. The results showed that the structural strength and wear resistance of the composites increased at first and then decreased with an increasing ratio of BF/RH, the highest value occurred at a BF/RH ratio of 8/42. The thermal stability of composites had a positive relationship with BF/RH ratio. The composites added with BF all possessed improved performance in comparison with unadded composites. Hence, the findings of this article proposed some new perspectives on improving the wear resistance and thermal stability of PFRPs that would broaden their practical application.     

水杨酸处理诱导采后甜瓜抗坏血酸-还原型谷胱甘肽循环代谢清除过氧化氢的作用及机制

目的：研究抗坏血酸（ascorbic acid，AsA）-还原型谷胱甘肽（reduced glutathione，GSH）循环代谢在水杨酸处理采后甜瓜诱导的过量H2O2清除过程中的作用。方法：用4 mmol/L水杨酸浸泡‘玉金香’厚皮甜瓜10 min，测定处理后果实常温贮藏过程中丙二醛（malondialdehyde，MDA）含量，分析活性氧的积累水平、超氧化物歧化酶（superoxide dismutase，SOD）和过氧化氢酶（catalase，CAT）活力，以及AsA-GSH循环过程相关酶活力及产物和底物含量。结果：水杨酸处理降低了果实MDA含量，第10天处理组MDA含量较对照组降低14.6%；显著提高了果实O2－·的产生速率和H2O2含量（P＜0.05），其中处理后第2天O2－·的产生速率高出同期对照组的1.9 倍，第6天H2O2含量高出对照组果实29.7%；提高了果实SOD活力，但抑制了CAT活力，说明H2O2的清除可能是依赖于除酶促系统外的其他系统。此外，水杨酸处理提高了果实抗坏血酸过氧化物酶、单脱氢抗坏血酸过氧化物酶、脱氢抗坏血酸还原酶和谷胱甘肽还原酶的活力，增加了AsA和氧化型谷胱甘肽的含量，降低了脱氢抗坏血酸和GSH的含量。结论：水杨酸处理诱导了厚皮甜瓜果实的氧爆，抑制了MDA产生，由水杨酸诱导产生的过量H2O2主要依靠AsA-GSH循环系统清除。     

稳定同位素技术在禽类及其制品溯源领域的研究进展

本文基于国内外禽类及其制品溯源的研究成果，针对市场上出现的禽类及其制品的产地和饲养方式造假（如普通鸡蛋冒充地理标志鸡蛋、自由散养鸡蛋、有机鸡蛋等）、禽类饲料成分掺假（如非法添加动物副产品、色素等）等问题，梳理了稳定同位素技术在禽类及其制品可追溯性的应用进展，在此基础上提出禽类及其制品溯源的现存问题和发展方向，以期为稳定同位素技术在禽类及其制品质量安全领域的深入研究及食品溯源体系完善提供参考。     

Effects of high hydrostatic pressure on the structure and retrogradation inhibition of oat starch

As a non-thermal processing technology, high hydrostatic pressure (HHP) can be used for starch modification without affecting the quality and flavour constituents. The effect of HHP on starch is closely related to the treatment pressure of HHP. In this paper, we investigated the impacts of HHP treatment pressure (0, 100, 200, 300, 400, 500, 600 MPa) on the microstructure and retrogradation characteristics of oat starch, established the retrogradation kinetic model and elaborated the mechanism of HHP treatment inhibiting the retrogradation of oat starch. Results show that HHP treatment caused the microstructure of oat starch experienced crystallisation perfection (100–300 MPa), crystallisation destruction (400 MPa), crystallisation disintegration and gelatinisation (500–600 MPa). Results of oat starch retrogradation showed that, after treated at 500 MPa for 15 min, the recrystallisation rate of oat starch was reduced, the formation of nuclei at the early stage of oat starch retrogradation suppressed and its nucleation mode was changed from instantaneous to spontaneous, otherwise, the mobility of water in oat starch gel system reduced. Therefore, 500 MPa treated for 15 min can inhibits the retrogradation of oat starch. This study provides theoretical guidance for the application of HHP technology in starch modification and food processing.     

Effects of ultrafiltration combined with high-pressure processing,ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blend

This study investigated the effect of ultrafiltration (UF) combined with high-pressure processing (HPP) at 550 MPa, 25 °C for 5 min, ultrasound (US) at 520 W, 40 °C for 10 min and heat treatment (HT) at 90 °C for 3 min on the microbial, physicochemical and sensory properties of a blueberry–grape–pineapple–cantaloupe juice blend during 104 days of storage at 4 °C. After UF, the shelf life of the HPP- and US-treated clear juice blends were 104 and 72 days during the storage at 4 °C respectively. HPP, US and HT treatment minimally affected the anthocyanin and total phenol contents, while HPP better maintained the ascorbic acid levels and sensory properties in the clear juice blend during the storage. Therefore, HPP combined with UF was identified as a prospective processing technique in the fruit juice industry.     

Lactobacillus plantarum ZLC-18 fermentation improve tyrosinase inhibition activity and antioxidant capacity in soybean hulls

Soybean hulls, the main byproduct in soybean processing, have many biological activities. However, the value of this byproduct is still far from being fully exploited. In this study, we investigated the anti-tyrosinase and antioxidant capacities in soybean hulls fermented by Lactobacillus plantarum ZLC-18 (L. plantarum ZLC-18). We found that L. plantarum ZLC-18 fermentation could markedly improve the anti-tyrosinase and antioxidant activities of soybean hulls. The anti-tyrosinase and antioxidant activities were positively correlated with the total phenolic and flavonoid contents. UPLC–MS analysis suggested that phenolic compounds (daidzin, genistin, vanillic acid and so on) were increased in soybean hulls after fermentation, and some of these compounds were shown to have anti-tyrosinase and antioxidant activities. Our study demonstrates that fermentation is an efficient strategy to enhance the bioactive function of soybean hulls. Moreover, this study provides evidence that soybean hulls can be used as a kind of functional food ingredient, thereby improving their economic benefits.