SiC/SiC mini-composites with multilayer ZrSiO4 interphase: Room-temperature properties and toughening mechanism

SiC/SiC mini-composites reinforced with SiC fibers coated with different numbers of ZrSiO₄ sublayers prepared via a non-hydrolytic sol-gel process were fabricated. The tensile strength and work of fracture of the prepared SiC/SiC mini-composites were determined, and the relationship between their mechanical properties and fracture morphologies was discussed. The toughening mechanism and the variation tendency of their mechanical properties were further elaborated by analyzing the interfacial debonding morphologies of the SiC/SiC mini-composites with 1 and 4 layers of ZrSiO₄ interphase as well as the results of prior studies. A relatively rare phenomenon—the delamination of the multilayer ZrSiO₄ interphase in the SiC/SiC mini-composites but not on the SiC fibers—was observed, which clearly demonstrated the weak bonding between the ZrSiO₄ sublayers in the SiC/SiC mini-composites. The ZrSiO₄ sublayer delamination mechanism was then explained based on the high-magnification morphologies found in and beside the ZrSiO₄ interphase.     

Oxidative characteristics and gel properties of porcine myofibrillar proteins affected by l-lysine and l-histidine in a dose-dependent manner at a low and high salt concentration

This study investigated the effects of l -lysine (Lys) and l -histidine (His) on the oxidative characteristics and gel properties of porcine myofibrillar proteins (MP). Results showed that Lys and His had a strong ferrous ion-chelating ability and hydroxyl radical-scavenging activity. Moreover, Lys and His inhibited the protein carbonyl formation and MP aggregation at 0.2 M and 0.6 M NaCl, respectively, in a dose-dependent manner. Furthermore, 2 and 4 mg mL⁻¹ Lys and His decreased the oxidation-induced loss of the tertiary structure of MP accompanied by the lower surface hydrophobicity. The water-holding capacity and gel strength of MP gels increased with increasing Lys and His concentrations due to more regular and lamellar structures with smaller and homogeneous pores at 0.6 M NaCl and more orderly crosslinking via fibrous filament at 0.2 M NaCl. In summary, Lys and His chelated the ferrous ions and scavenged hydroxyl radicals, decreased the oxidation-induced physicochemical changes, thus preventing oxidative damage during the formation of a three-dimensional gel network, which resulted in better gel quality.     

The production of Indo-Pacific monochrome drawn glass beads in the Sasanian Empire: Insights from Xinjiang,northwest China

Indo-Pacific glass beads are produced by the drawn technique, which originates from South Asia, and their chemical compositions are unique in South and Southeast Asia. However, a small number of Indo-Pacific beads with Sassanian glass compositions are excavated in Asia and Africa after the 3rd c. CE, and their production sites in South/Southeast Asia or in the Sassanian region remain controversial. In this study, 15 drawn glass beads with various colours from Astana necropolis (ca. the 4th-8th c. CE) in Xinjiang, northwest China were investigated by using laser ablation-inductively coupled plasma-mass spectrometry (LA-ICP-MS), Scanning Electron Microscope, Raman spectroscopy and visible to near-infrared spectroscopy to characterize the production technology and origins. The results show that most Astana glass beads share similar chemical compositions with the glassware from Veh Arda?īr, a famous Sasanian site. Furthermore, Sasanian glass compositions predominate in Indo-Pacific beads in Xinjiang during the 4th-8th c. CE, while popular glass recipes in contemporary South/Southeast Asia are infrequently found; thus, it is deduced that the drawn method should have been mastered by Sasanian craftsmen. Moreover, the cobalt materials in Sasanian glass were imported from further western regions and changed over time. The popular Sasanian glass across central Eurasia reflects the trade monopoly of Sasanian in West and Central Asia, and the land glass bead trade is distinct from the contemporary maritime trade in the Indian and Pacific Oceans.     

某福利院一起肠炎沙门菌食源性疾病的调查分析

目的 对某福利院一起肠炎沙门菌食源性疾病进行调查和溯源,为研究相关食源性疾病提供参考。方法采用流行病学、食品卫生学和脉冲场凝胶电泳(PFGE)同源性分析等方法,分析本次食源性疾病事件。结果 确认本次事件中病例23名,患病率5.65%(23/407)；现场采集病例肛拭子15份和厨房工作人员肛拭子3份、留样菜品3份、水果2份以及冰棒1份,其中从11份病例肛拭子中检出肠炎沙门菌,PFGE结果显示11株肠炎沙门菌的DNA条带图谱相似性为96.4%,聚类分析为同一型,结合流行病学调查,初步判断菌株来自同一克隆系。结论 综合流行病学、食品卫生学和实验室检测结果,确定为一起肠炎沙门菌引起的食源性疾病,福利院应加强对特殊人群的饮食安全管理,制定相应的食源性疾病突发事件应急处理预案,防止此类事故再发生。     

Photoluminescence and energy transfer of Lu3Al5O12:Ce3+, Pr3+ phosphors

Ce³⁺ and Pr³⁺ co?doped Lu₃Al₅O₁₂ phosphors were synthesized by the sol–gel process, and their crystal structure, photoluminescence (PL) properties, and energy transfer (ET) from the Ce³⁺ to Pr³⁺ were studied. The Lu_2.94?yAl₅O₁₂:0.06Ce³⁺, yPr³⁺ phosphors (0.002 ≤ y ≤ 0.008) showed the green?yellow emission from the ²D_3/2 → ²F_{5/2, 7/2} transition of Ce³⁺ and the red emission at 610 and 637 nm, which were caused by the ¹D₂→³H₄ and ³P₀→³H₅ transitions of Pr³⁺, respectively. The optimal concentration of Pr³⁺ for efficient ET was found to be x = 0.006. The electric quadrupole?quadrupole interaction was responsible for the concentration quenching in the Lu_2.94?yAl₅O₁₂:0.06Ce³⁺, yPr³⁺ phosphors, based on Dexter's theory. The incorporation of Pr³⁺ for Lu³⁺ enhanced the red PL intensity in the Lu_2.94Al₅O₁₂:0.06Ce³⁺ phosphor.     

微纳层叠聚丙烯腈凝胶流动特性的数值模拟研究

建立了层叠流道的三维模型和有限元网格模型，根据流变测试数据，采用Polymat对物料的黏度模型参数进行拟合，并利用Polyflow软件对聚丙烯腈（PAN）凝胶在层叠流道内的三维等温流动过程进行了数值模拟分析。研究发现，当入口流量增大时，层叠流道出口速度的不均匀性增加；沿流动方向流道内压力逐渐降低，并在出口处降低至同一最低值；流道进出口压力差与入口流量大小具有正相关性；在流道的中心截面上剪切速率分布均匀，波动较小。     

Characteristics and gas sensor applications of ZnO-Perovskite heterostructure

In this study, zinc oxide (ZnO) nanofibers were prepared using the electrospinning method, and the effects of different spinning voltages and annealing temperatures on the fiber structure were tested. La_0.8Sr_0.2FeO₃ (LSFO) perovskite film was prepared by a sol-gel method. Then we dip LSFO on ZnO nanofiber and grow it on the interdigital gold electrode substrate for gas sensors. The results show that the ZnO/LSFO heterostructure gas sensor has a good sensing response to H₂S gas and exhibits good gas selectivity. The best gas response is 52.17% under 4 ppm H₂S and work temperature 200°C, which has good recovery and reproducibility.     

Effect of laver powder on textual,rheological properties and water distribution of squid (Dosidicus gigas) surimi gel

In order to ameliorate the gel quality of Dosidicus gigas surimi, the effects of laver powder on gel properties, rheological properties, and water-holding capacity (WHC) were investigated. Results indicated that the addition of laver powder could significantly increase the hardness, chewiness, and breaking force of surimi gels. However, the texture indexes and gel strength began to decline when additional amount exceeded 0.6%. Rheological results demonstrated that the addition of laver powder increased the storage modulus (G′) and viscosity of surimi, prolonged protein denaturation temperature in surimi gels. Moreover, the WHC of surimi gel was improved with the increase of laver powder. Further analyses in low-field nuclear magnetic resonance revealed that laver powder could shorten the transverse relaxation time, enhanced the combination with water, and altered the distribution of different water categories. The proportion of bound water and immobilized water reached its maximum and minimum at 0.6% of laver powder, respectively. Correlation analyses showed that WHC of surimi gel was negatively correlated well with the proportion of loose-bound water, but positively correlated with the strong-bound water and free water. In conclusion, the results supported that 0.6% was the optimal additional amount of laver powder for the squid-based surimi production based on the current ingredients of surimi products.     

破碎方式对白鲢鱼糜凝胶结构的影响

与斩拌方式对比,研究搅拌方式对鱼糜制品凝胶特性的影响。结果表明,搅拌破碎使白鲢鱼糜的凝胶强度及持水力增加,提高了硬度、黏附性、胶黏性和咀嚼性,但是对白度无明显影响。在2%和3%盐添加量的条件下,搅拌破碎对鱼糜制品的质构改善效果显著,凝胶强度分别提高了70.2%,66.7%。根据鱼糜的盐溶蛋白、肌动球蛋白的活性巯基含量、化学作用力和浊度结果可知,搅拌破碎可以增加活性巯基含量,使得更多的巯基氧化成二硫键,提高疏水相互作用,促进蛋白分子间的聚集,浊度增加,三维凝胶网络结构更致密。     

Microbial community dynamics of a blue-veined raw milk cheese from the United Kingdom

A commercial blue-veined cheese made from unpasteurized milk was examined by conventional culturing and PCR denaturing gradient gel electrophoresis analysis of the bacterial community 16S rRNA genes using 3 primer sets, V3, V4V5, and V6V8. Genomic DNA for amplification was extracted directly from raw milk, starter culture, cheese at different stages of production, fully ripened cheese, and from the cultured cells grown on various media. The outer rind was sampled separately from the inner white core and blue veins. A diverse microbiota containing Lactococcus lactis ssp. lactis, Lactobacillus plantarum, Lactobacillus curvatus, Staphylococcus gallinarum, Staphylococcus devriesei, Microbacterium sp., Sphingobacterium sp., Mycetocola sp., Brevundimonas sp., Enterococcus faecalis, Proteus sp., and Kocuria sp. was detected in the raw milk using culturing methods, but only Lactococcus lactis ssp. lactis, Lactobacillus plantarum, and Enterococcus faecalis survived to the final cheese and were detected both in the core and the rind. Using PCR denaturing gradient gel electrophoresis analysis of the cheese process samples, Staphylococcus equorum and Enterococcus durans were found in the rind of prepiercing samples but not in the core and veins; after piercing, these species were found in all parts of the cheese but survived only in the rind when the cheese was fully ripened. Brevibacterium sp., Halomonas sp., Acinetobacter sp., Alkalibacterium sp., and Corynebacterium casei were identified only by PCR denaturing gradient gel electrophoresis and not cultured from the samples. Brevibacterium sp. was initially identified in the cheese postpiercing (core and veins), Halomonas sp. was found in the matured cheese (rind), and Acinetobacter sp., Alkalibacterium sp., and Corynebacterium casei were also found in the prepiercing samples (rind) and then found through the subsequent process stages. The work suggests that in this raw milk cheese, a limited community from the milk survive to the final cheese, with salt addition and handling contributing to the final cheese consortium.