Cornus officinalis vinegar reduces body weight and attenuates hepatic steatosis in mouse model of nonalcoholic fatty liver disease

This study aimed to determine the main bioactive components of Cornus officinalis vinegar (COV) and assess the effects of COV on the body weight (BW) and hepatic steatosis in a nonalcoholic fatty liver disease (NAFLD) mouse model. Seven-week-old KM female mice were divided into five treatment groups: (1) Normal control (NC) group, (2) high fat diet (HFD) group, (3) low concentration treatment group (3.5% COV), (4) medium concentration treatment group (5.0% COV), and (5) high concentration treatment group (6.5% COV). Mice in the NC group were fed with a normal chow diet, and those in the other four groups were fed with a HFD known for causing obesity for 10 weeks. Then, mice in the three COV treatment groups were orally administered with COV once a day for 6 weeks. Results showed that the contents of loganin and morroniside in COV reached 16.82 and 51.17 µg/ml, respectively, and COV also contained multiple organic acids. COV significantly reduced BW, abdominal fat weight, liver weight, and the levels of glucose, triglyceride, and low-density lipoprotein cholesterol of serum and increased the levels of high-density lipoprotein cholesterol of serum (p < 0.05). COV also improved the liver function and anti-oxidant activity of liver (p < 0.05). COV treatments increased the interleukin-10 expression and reduced the tumor necrosis factor-α expression in the liver tissue of NAFLD mice (p < 0.05). Histopathological observation revealed that COV suppressed hepatic lipid accumulation and steatosis. The results suggest that COV may contribute to the alleviation of NAFLD and obesity.     

Effects of multiple freeze–thaw cycles on meat quality,nutrients, water distribution and microstructure in bovine rumen smooth muscle

This study investigated the effect of 5 freeze–thaw cycles (freezing at −18°C for 12 h and then thawing at 4°C for approximately 12 h) on the meat quality, proximate composition, water distribution and microstructure of bovine rumen smooth muscle (BSM). As the number of freeze–thaw cycles increased, BSM pH, shear force, water content and protein content decreased by 3.06%, 35.50%, 14.49% and 21.11%, respectively, whereas BSM thawing loss, cooking loss, pressing loss, total aerobic count (TAC), ash content and fat content increased by 108.12%, 47.75%, 78.33%, 90.99%, 105% and 35.20%, respectively. The freeze–thaw cycles resulted in greater protein and lipid oxidation, as evidenced by a 36.46% reduction in the sulfhydryl content and a 209.06% and 338.46% increase in the carbonyl and malondialdehyde contents, respectively. Ice crystal formation disrupted the structural integrity of the muscle tissue. Low-field nuclear magnetic resonance results showed that the freeze–thaw cycles prolonged the relaxation times (T_2b, T₂₁ and T₂₂), indicating that immobile water shifted to free water, and consequently, free water mobility increased. After 3 freeze–thaw cycles, the decline in shear force slowed, the increase in thawing loss became accelerated, and the TAC approached the domain value (6 log colony-forming units/g). Therefore, the number of freeze–thaw cycles of smooth muscle during transport, storage and distribution should be controlled to 3 or fewer. The current results provide a theoretical basis and data support for the further utilisation and culinary processing of smooth muscle.     

Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps

The present study aimed to evaluate the effect of fermentation and gastrointestinal digestion of three kinds of fermented kiwifruit pulps with different Lactobacillus (Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus casei). The changes in bioactive substances (total phenolic acid, total flavonoid, vitamin C and the viable count), antioxidant capacity (DPPH, ABTS, hydroxyl radical and superoxide anion radical scavenging activity) and phenolic profiles (protocatechuic acid, protocatechualdehyde, chlorogenic acid, caffeic acid and p-coumaric acid) were detected. The result showed, compared to non-fermented kiwifruit pulp, fermentation with LP and LA had higher content of TPA, TF and V_C, as well as antioxidant capacity. Fermentation with LP and the content of protocatechualdehyde, p-coumaric acid and chlorogenic acid were increased. However, after digestion, LP showed more effect in maintaining the content of antioxidants, antioxidant capacity and the viable count rather than LA. During digestion, the content of protocatechualdehyde and p-coumaric acid was increased in fermented samples compared with non-fermented samples. Overall, compared with LA and LC, LP is more suitable for the fermentation of kiwifruit pulp.     

Electrochemical performance of in situ LiFePO4 modified by N-doped graphene for Li-ion batteries

LiFePO₄ modified by N-doped graphene (NG) with a three-dimensional conductive network structure was synthesized via a one-step in situ hydrothermal method. The effects of N amount of NG on the phase structure, morphology, and electrochemical properties of LiFePO₄ are investigated in this study. X-ray diffraction (XRD) results show that doping suitable N amounts in NG do not alter the crystal structure of LiFePO_4, and scanning electron microscopy (SEM) images show that NG can slightly reduce the particle size of LiFePO₄. The high-resolution transmission electron microscopy (HRTEM) results show that the LiFePO₄ particles are well covered and connected by NG. The electrochemical performance confirms that LiFePO₄ modified by 20% N-doped graphene (named LFP/NG-4) displays a perfect specific capacity of 166.6 mAh·g^?1 at a rate of 0.2C and can reach 125 mAh·g^?1 at a rate of 5 C. Electrochemical impedance spectroscopy (EIS) results illustrate that the charge transfer resistance value of the LFP/NG-4 composite is only 58.6 Ω, which is very low compared with LiFePO₄. Cyclic voltammetry (CV) tests indicate that the addition of 20% N-doped graphene can effectively reduce electrode polarization and improve reversibility. The LFP/NG-4 composite with a three-dimensional conductive network structure can be regarded as a promising cathode material for Li-ion batteries.     

Chromium-promoted preparation of forsterite refractory materials from ferronickel slag by microwave sintering

The chromium-promoted preparation of forsterite refractory materials from ferronickel slag was investigated by microwave sintering of the slag with the additions of sintered magnesia and 0–10 wt% chromium oxide (Cr₂O₃). The thermodynamic calculations revealed that the addition of Cr₂O₃ can promote the formations of spinel and liquid phase and maintain high content of forsterite below 1500 °C. The experimental results showed that there existed a stronger promoting effect of Cr₂O₃ additive on the properties of refractory materials in the microwave field than that in conventional sintering. It was attributed to the preferential formation and growth of spinel with stronger microwave absorption than other phases (e.g., enstatite), the existence of more forsterite, and the enhanced densification in association with the presence of more liquid phase at the same temperature. By microwave sintering of the mixture of ferronickel slag, 25 wt% sintered magnesia, and 4 wt% Cr₂O₃ at 1350 °C for 20 min, a superior refractory material with refractoriness of 1801 °C, thermal shock resistance of 6 times, bulk density of 2.97 g/cm³, apparent porosity of 1.4%, and compressive strength of 197 MPa was obtained. Compared with that prepared by conventional sintering at 1350 °C for 2 h, the refractoriness and thermal shock resistance were increased by 175 °C and 100%, respectively. The present study provided a novel method for preparing high-quality refractory materials from ferronickel slag and relevant industrial wastes.     

Nanoporous Surface High-Entropy Alloys as Highly Efficient Multisite Electrocatalysts for Nonacidic Hydrogen Evolution Reaction

Electrocatalytic hydrogen evolution in alkaline and neutral media offers the possibility of adopting platinum-free electrocatalysts for large-scale electrochemical production of pure hydrogen fuel, but most state-of-the-art electrocatalytic materials based on nonprecious transition metals operate at high overpotentials. Here, a monolithic nanoporous multielemental CuAlNiMoFe electrode with electroactive high-entropy CuNiMoFe surface is reported to hold great promise as cost-effective electrocatalyst for hydrogen evolution reaction (HER) in alkaline and neutral media. By virtue of a surface high-entropy alloy composed of dissimilar Cu, Ni, Mo, and Fe metals offering bifunctional electrocatalytic sites with enhanced kinetics for water dissociation and adsorption/desorption of reactive hydrogen intermediates, and hierarchical nanoporous Cu scaffold facilitating electron transfer/mass transport, the nanoporous CuAlNiMoFe electrode exhibits superior nonacidic HER electrocatalysis. It only takes overpotentials as low as ≈240 and ≈183 mV to reach current densities of ≈1840 and ≈100 mA cm⁻² in 1 m  KOH and pH 7 buffer electrolytes, respectively; ≈46- and ≈14-fold higher than those of ternary CuAlNi electrode with bimetallic Cu–Ni surface alloy. The outstanding electrocatalytic properties make nonprecious multielemental alloys attractive candidates as high-performance nonacidic HER electrocatalytic electrodes in water electrolysis.     

双波长褪色分光光度法测定盐酸美西律

建立了一种快速、灵敏测定药物中盐酸美西律的双波长分光光度法。在弱碱性溶液中,虎红与盐酸美西律反应生成离子缔合物,使溶液发生褪色现象,光谱曲线上呈现2个较强的负吸收峰,它们分别位于472和560 nm,在此2个波长处,盐酸美西律的线性范围为0.04~2.6 mg/L,表观摩尔吸光系数(κ)分别为5.87×10⁴(472 nm)和3.59×10⁴ L/(mol·cm)(560 nm),检出限为0.033(472 nm)和0.035 mg/L(560 nm)。用双波长法测定时,其表观摩尔吸光系数(κ)达9.46×10⁴ L/(mol·cm),检出限为0.017 mg/L。双波长法用于盐酸美西律药片测定,加标回收率为97.7%~103%,相对标准偏差(RSD)为2.2%~2.6%。     

免涂装低屈强比耐候桥梁钢的开发应用

通过优化成分设计以及轧制、热处理工艺,成功开发出8 ～ 80 mm厚度的免涂装低屈强比耐候桥梁钢.针对免涂装低屈强比耐候桥梁钢的工艺、金相组织和焊接性进行分析研究,结果表明:耐候桥梁钢Q345qENH～ Q690qENH的屈强比可以通过适量铁素体+不同形态贝氏体组织配比进行调控,使低温冲击韧性、低屈强比和耐候性同时得到保证,实现了优良的强度、冲击韧性和可焊性.     

糙米干法和湿法微粉碎对面团及面包品质的影响

将糙米分别进行干法和湿法微粉碎,与谷朊粉以4:1比例混合,制备糙米面团和面包,研究干法和湿法微粉碎对糙米面团和面包品质的影响。结果表明,经干法和湿法微粉碎后糙米粉颗粒细度显著降低,湿法粉碎糙米粉破损淀粉含量较少。干法粉碎糙米粉面团结构致密,弹性和黏性升高,糙米面包比容降低,硬度和耐咀性增强,弹性降低。随着粉碎时间的延长,湿法粉碎糙米粉-谷朊粉面团的黏性和弹性先升高后降低,面团网络结构更加紧密,其面包的比容与黏性和弹性变化规律一致,面包耐咀性和硬度增加,弹性降低。干法粉碎15 min(微粉A),湿法粉碎40 min(微粉X)时,糙米面包的比容最大,硬度和弹性适中,面包的品质较好。