A Highly Sensitive,Reversible, and Bidirectional Humidity Actuator by Calcium Carbonate Ionic Oligomers Incorporated Poly(Vinylidene Fluoride)

Sensitivity and multi-directional motivation are major two factors for developing optimized humidity-response materials, which are promising for sensing, energy production, etc. Organic functional groups are commonly used as the water sensitive units through hydrogen bond interactions with water molecules in actuators. The multi-coordination ability of inorganic ions implies that the inorganic ionic compounds are potentially superior water sensitive units. However, the particle forms of inorganic ionic compounds produced by classical nucleation limit the number of exposed ions to interact with water. Recent progress on the inorganic ionic oligomers has broken through the limitation of classical nucleation, and realized the molecular-scaled incorporation of inorganic ionic compounds into an organic matrix. Here, the incorporation of hydrophilic calcium carbonate ionic oligomers into hydrophobic poly(vinylidene fluoride) (PVDF) is demonstrated. The ultra-small calcium carbonate oligomers within a PVDF film endow it with an ultra-sensitive, reversible, and bidirectional response. The motivation ability is superior to other bidirectional humidity-actuators at present, which realizes self-motivation on an ice surface, converting the chemical potential energy of the humidity gradient from ice to kinetic energy.     

河南省灵宝市董家埝银矿原生晕特征及地质意义

董家埝银矿是豫西小秦岭矿集区南成矿带目前发现的唯一大型矿床。为了矿床深部勘查工作的顺利进行,了解有用元素在垂向上的变化规律,选用原生晕地球化学方法,通过典型矿床剖面的原生晕特征研究,实现对深部矿体变化趋势的判断。经计算,确定As、Sb、Ag、Au、Cu、Pb、Zn、Co和Mo等9种元素可作为指示元素,其中As和Sb为前缘晕指示元素,Ag、Au、Cu、Pb和Zn为近矿晕指示元素,Co和Mo为尾晕指示元素。分带指数和浓集指数2种方法计算得出的元素在分带序列上的位置总体趋势一致。用分带指数法确定的主矿体自上而下的原生晕轴向分带序列为Co-Mo-Cu-Au-Sb-Zn-Pb-Ag-As,出现"反分带"现象。结合原生晕地球化学参数变化特征、矿体剥蚀程度研究和理想模型,预测M1-I主矿体向深部仍有较大的延伸。研究成果可以为区域同类型矿化地质体深部的趋势判断和决策提供参考。     

iRGD-reinforced,photo-transformable nanoclusters toward cooperative enhancement of intratumoral penetration and antitumor efficacy

Nano Research - Insufficient intratumoral penetration greatly hurdles the anticancer performance of nanomedicine. To realize highly efficient tumor penetration in a precisely and spatiotemporally...     

Structural similarity measure between UML class diagrams based on UCG

Requirements Engineering - In software reuse, the reuse of UML class diagram produced in design phase has received more attention due to the important influence on the following developing process....     

Effects of different carbon sources and C/N values on nonvolatile taste components of Pleurotus eryngii

Pleurotus eryngii, the second largest industrial cultivation mushroom in China, is usually cultivated on substrates mainly consisting of sawdust and corncob. In this study, experiments were performed to determine the effects of different carbon sources and C/N values on nonvolatile taste components of P. eryngii. The effects of different carbon sources on nonvolatile taste components levels revealed that sawdust was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while corncob was beneficial to high contents of carbohydrate, polysaccharides and trehalose. At the similar C/N values, relatively higher sawdust content was beneficial to umami amino acid production, while relatively higher corncob content was beneficial to high contents of carbohydrate, polysaccharides and mannitol. Higher C/N value was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while lower C/N value was beneficial to high contents of carbohydrate, polysaccharides and trehalose. These results provided information for P. eryngii fruit body industrial cultivation to obtain specific nonvolatile taste components with high levels.     

Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour-based bread

Incorporating high level of potato flour into wheat flour enhances nutritional values of bread but induces a series of problems that lead to the decline of the bread quality. To overcome the barrier, wheat gluten and carboxymethylcellulose (CMC) were added into potato–wheat composite flour to improve dough machinability and bread quality. The rheological properties, thermo-mechanical properties and microstructures of dough were investigated. The results showed that the interaction between gluten and CMC mitigated the discontinuity of gluten matrix and gluten protein aggregation caused by the addition of potato flour, which yielded a more branched and compact gluten network. The compact three-dimensional viscoelastic structure induced improvements of gas retention capacity and dough stability, making it mimic the machinability properties of wheat flour dough. Bread qualities were apparently improved with the combined use of 4% gluten and 6% CMC, of which specific volume increased by 42.86%, and simultaneously, hardness reduced by 75.93%.