超亲水毛细芯环路热管启动及热性能分析

为解决电子设备高热通量下的散热问题，采用H₂O₂氧化法对烧结毛细芯进行了超亲水改性，研究了毛细芯表面润湿性对吸液性能的影响。并将改性后的超亲水毛细芯应用到环路热管内，研究了倾斜角度及加热功率对超亲水毛细芯环路热管的换热特性的影响。实验结果表明：超亲水毛细芯的吸液速度增加，吸液时间较亲水毛细芯减小了3.52ms；与普通亲水毛细芯环路热管相比，在加热功率Q=200W时，超亲水毛细芯环路热管蒸发器中心温度降低了约6.0℃，在Q=20W时启动时间与温度分别降低了33s与2.5℃。同时发现超亲水毛细芯环路热管在正重力状态时的运行温度更低，热阻较小，最低热阻仅为0.084℃/W。     

The Gut Microbiota: A Potential Gateway to Improved Health Outcomes in Breast Cancer Treatment and Survivorship

Breast cancer is the most frequently diagnosed cancer in women worldwide. The disease and its treatments exert profound effects on an individual’s physical and mental health. There are many factors that impact an individual’s risk of developing breast cancer, their response to treatments, and their risk of recurrence. The community of microorganisms inhabiting the gastrointestinal tract, the gut microbiota, affects human health through metabolic, neural, and endocrine signaling, and immune activity. It is through these mechanisms that the gut microbiota appears to influence breast cancer risk, response to treatment, and recurrence. A disrupted gut microbiota or state of ‘dysbiosis’ can contribute to a biological environment associated with higher risk for cancer development as well as contribute to negative treatment side-effects. Many cancer treatments have been shown to shift the gut microbiota toward dysbiosis; however, the microbiota can also be positively manipulated through diet, prebiotic and probiotic supplementation, and exercise. The objective of this review is to provide an overview of the current understanding of the relationship between the gut microbiota and breast cancer and to highlight potential strategies for modulation of the gut microbiota that could lead to improved clinical outcomes and overall health in this population.     

Nonenzymic browning during storage of white hard grape pekmez (Zile pekmezi)

Effects of storage period on hydroxymethylfurfural, pH and colour were studied in white hard grape pekmez (Zile pekmezi), a Turkish traditional product. Pekmez samples were stored at 20 °C for 8 months. Analysis of variance revealed significant differences in hydroxymethylfurfural, pH, L, a and b values (P<0.01) based on storage time.