Effects of W6+ substitution on crystal structure and microwave dielectric properties of Li3Mg2NbO6 ceramics

Li₃Mg₂(Nb_1-xW_x)O_6+x/2 (0 ≤ x ≤ 0.08) ceramics were synthesized by the solid-state reaction route. The effects of W⁶⁺ substitution on the phase composition, microstructure and microwave dielectric properties of Li₃Mg₂NbO₆ ceramics were investigated systematically. The XRD results showed that all the samples formed a pure solid solution in the whole doping range. The SEM iamges and relative density revealed the dense structure of Li₃Mg₂(Nb_1-xW_x)O_6+x/2 ceramics. The relationship between the crystal structure and dielectric properties of Li₃Mg₂(Nb_1-xW_x)O_6+x/2 ceramics was researched through polarizability, average bond valence, and bond energy. The substitution of W⁶⁺ for Nb⁵⁺ in Li₃Mg₂(Nb_1-xW_x)O_6+x/2 ceramics significantly promoted the Q × f values. In addition, the increase of W⁶⁺ content improved the thermal stability of the Li₃Mg₂(Nb_1-xW_x)O_6+x/2 ceramics. The Li₃Mg₂(Nb_0.94W_0.06)O_6.03 ceramics sintered at 1175 °C for 6h possessed excellent properties: ε_r ~ 15.82, Q × f ~ 124,187 GHz, τ_f ~ −18.28 ppm/°C.     

5%碳酸氢钠严格控制代谢性酸中毒对活体肾移植患者术后早期肾功能的影响

目的：观察使用5%碳酸氢钠严格控制代谢性酸中毒是否可改善活体肾移植患者术后早期肾功能。方法：选择2019年3月至2020年3月于中国科学技术大学附属第一医院择期行活体肾移植手术的120例尿毒症患者为研究对象，随机分为观察组和对照组。观察组术中根据碱剩余（BE）测量值补充5%碳酸氢钠，维持－3 mmol/L≤BE≤+3 mmol/L。对照组仅在明显代谢性酸中毒（BE≤－10 mmol/L或pH≤7.25）时才补充5%碳酸氢钠。调整分钟通气量，使PaCO2在正常范围内。记录患者麻醉前（T0）、麻醉诱导后10 min（T1）、肾动脉血流开放前（T2）、肾动脉血流开放后5 min（T3）、手术结束时（T4）的血流动力学指标及术中出血量、输液量、手术时间。记录术后1、2、3、7、30 d的肌酐、尿素氮及尿量。结果：与对照组相比，观察组术中5%碳酸氢钠输注量明显增加，去氧肾上腺素使用量明显减少（P<0.05），对照组无输注5%碳酸氢钠指征；观察组术毕时pH、BE明显大于对照组（P<0.05）。与T0时比较，T3时两组MAP、CVP均明显降低（P<0.05）。观察组术后1、2、3、7 d血肌酐、尿素氮含量明显低于对照组（P<0.05）。观察组术后1、2、3 d尿量明显多于对照组（P<0.05）。结论：活体肾移植术中应用5%碳酸氢钠严格控制代谢性酸中毒可改善术后早期肾功能。     

Tea components influencing bioavailability of fluoride and potential transport mechanism in the Caco-2 cell line model

Previous work showed that the bioavailability of fluoride in dark tea was lower than NaF solution. However, limited information is available indicating the effects of tea components on the fluoride bioavailability. In this study, the effects of the components in tea on the bioavailability of fluoride were evaluated in the Caco-2 cell line model. Additionally, the mechanism of effect of aluminium on fluoride transport was investigated. The result showed that 10–100 μm of epigallocatechin gallate (EGCG) could not influence fluoride transport. Al³⁺ significantly decreased fluoride transport in both apical-basolateral and basolateral-apical directions. Moreover, aluminium could form different forms of aluminium fluoride complexes, which were transported through Caco-2 cells by different pathways. F⁻ transport was mainly dependent on the paracellular pathway and active transport involving Cl⁻ channels. The paracellular pathway played a predominant role in transport of AlF₃. The paracellular pathway and active transport both participated in AlF₂⁺ transport.     

Mechanical properties of graphene films enhanced by homo-telechelic functionalized polymer fillers via π–π stacking interactions

Most researches on graphene/polymer composites are focusing on improving the mechanical and electrical properties of polymers at low graphene content instead of paying attention to constructing graphene’s macroscopic structures. In current study the homo-telechelic functionalized polyethylene glycols (FPEGs) were tailored with π-orbital-rich groups (namely phenyl, pyrene and di-pyrene) via esterification reactions, which enhanced the interaction between polyethylene glycol (PEG) molecules and chemical reduced graphene oxide (RGO) sheets. The π–π stacking interactions between graphene sheets and π-orbital-rich groups endowed the composite films with enhanced tensile strength and tunable electrical conductivity. The formation of graphene network structure mediated by the FPEGs fillers via π–π stacking non-covalent interactions should account for the experimental results. The experimental investigations were also complemented with theoretical calculation using a density functional theory. Atomic force microscope (AFM), scanning electron microscope (SEM), X-ray diffraction (XRD), nuclear magnetic resonance (NMR), thermal gravimetric analysis (TGA), UV–vis and fluorescence spectroscopy were used to monitor the step-wise preparation of graphene composite films.     

Investigating volatile compounds’ contributions to the stale odour of green tea

This study aimed to characterise the volatiles that contribute to stale odour of green tea. Volatiles were extracted using headspace solid-phase microextraction (HS-SPME) and analysed using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Results showed that a total of ninety-six volatiles were identified by GC-MS, in which forty-four volatiles were screened out based on Principal component analysis (PCA) and orthogonal projections to latent structures–discriminant analysis (OPLS-DA), and thirty-nine volatiles had a significant variation at the level of 0.05 by analysis of variance (anova ). From GC-O analysis, fifty-four aromatic volatiles with strong aroma intensity (aroma intensity above 2) were perceived. Further investigation revealed that fifteen volatiles, including 1-octen-3-ol, benzyl alcohol, benzaldehyde, safranal, β-cyclocitral, (E,E)-3,5-octadien-2-one, (Z,E)-3,5-octadien-2-one, dimethyl adipate, dihydroactinidiolide, β-ionone, α-ionone, geranyl acetone, phenylethyl alcohol, methyl decanoate and α-terpineol were responsible for stale odour, besides the former nine compounds were only found in stored tea.     

Effects of green tea powder on the quality attributes of hard red winter wheat flour and Chinese steamed bread

The effects of green tea powder (GTP) on the properties of hard red winter (HRW) flour and Chinese steamed bread were investigated. GTP was blended with HRW flour at levels of 0.00, 1.00, 2.00, 3.00 and 4.00 g GTP/100 g wheat flour. With the addition of GTP, the maximum torque of flour became stronger. The resilience and degree of green colour of steamed bread increased, while hardness and chewiness decreased, with the addition of GTP. The addition of 1.00% GTP did not significantly affect the specific volume, but remarkably influenced the hardness and resilience of steamed bread. In steamed bread formulated with GTP, the antioxidant activity was 0.84 mm TE per g at 1.00% of GTP and increased with GTP levels. The steamed bread had a pleasant flavour, and the degree of overall liking of steamed bread increased with GTP levels to the maximum used in this work.     

^60Coγ辐照水稻秸秆制备阳离子吸附剂的研究

采用辐照法将二甲基二烯丙基氯化铵接枝共聚于预处理的水稻秸秆,考察了产物对于阴离子染料和COD的吸附性能,结果表明接枝后秸秆有吸附阴离子的效果.研究了溶液pH值、吸附时间和温度对吸附过程的影响,吸附剂对于阴离子染料与COD的最大吸附量分别为335 mg/g和73 mg/g.     

上海化学工业区混凝土防火堤墙裂缝的控制技术探讨

结合上海化学工业区某储罐项目分析了混凝土防火堤墙裂缝的形成及其原因，并从优化设计、材料选择、施工控制等方面探讨了解决混凝土防火堤墙裂缝的具体措施。在讨论中还突出强调了仿生自愈合混凝土的应用、混凝土膨胀加强带的设置等技术方法。     

TEMPO氧化纳米纤维素的制备及其对纸张性能的影响

以漂白桉木浆和废报纸为原料,利用2,2,6,6-四甲基哌啶-1-氧自由基(TEMPO)/NaBr/NaClO氧化体系对其进行处理制备氧化纳米纤维素,并探究两种氧化纳米纤维素添加量对纸张性能的影响。研究结果表明:桉木浆氧化纳米纤维素的平均纤维长度约为75~95 nm,长径比约为6.5~8.5,均高于废报纸氧化纳米纤维素(45~75 nm,4~6)。添加桉木浆氧化纳米纤维素和废报纸氧化纳米纤维素均可使纸张抗张指数、耐破指数和撕裂指数增加。添加6%桉木浆氧化纳米纤维素时,纸张抗张指数由21.16(N·m)/g增加至31.37(N·m)/g,耐破指数由1.32(kPa·m^(2))/g增加至1.84(kPa·m^(2))/g,撕裂指数由6.61(mN·m^(2))/g增加至8.03(mN·m^(2))/g;添加6%废报纸氧化纳米纤维素时,纸张抗张指数由21.16(N·m)/g增加至27.22(N·m)/g,耐破指数由1.32(kPa·m^(2))/g增加至1.79(kPa·m^(2))/g,添加4%废报纸氧化纳米纤维素,纸张撕裂指数由6.61(mN·m^(2))/g增加至8.12(mN·m^(2))/g,可见,添加桉木浆氧化纳米纤维素效果更佳。添加1%阳离子淀粉,有助于两种氧化纳米纤维素对纸张强度的提高,其中桉木浆氧化纳米纤维素可使抗张指数最大提高51.09%,耐破指数提高50.00%,撕裂指数提高27.62%。