Effect of carbon on microstructure of CrAlCxN1-x coatings by hybrid coating system

A systematic investigation of the microstructure of CrAlC_xN_1-x coatings as a function of carbon contents was conducted. Quaternary CrAlC_xN_1-x coatings were deposited on Si wafers by a hybrid coating system combining an arc-ion plating technique and a DC reactive magnetron sputtering technique using Cr and Al targets in the Ar/N₂/CH₄ gaseous mixture. The effect of carbon content on microstructure of CrAlC_xN_1-x coatings was investigated with instrumental analyses of X-ray diffraction, X-ray photoelectron, and high-resolution transmission electron microscopy. The results show that the carbon content of CrAlC_xN_1-x coatings linearly increases with increasing CH₄/(CH₄/N₂) gas flow rate ratio. The surface roughness of the CrAlC_xN_1-x coating layer decreases with the increase of carbon content.     

Al-C-Ni组分的变化对Al-C-Ni与ITO层接触电阻的影响

为克服大尺寸显示面板中反应时间的延迟问题,采用低阻栅线是十分有益的,同样在小尺寸面板上也存在这种相互匹配的过程。然而,由于Al较高的氧化速度,铝合金和ITO材料接触性能并不太好。文章介绍了在室温ITO沉积过程中,通过增加ACX(Al-C-Ni)中Ni含量来减少ACX-ITO接触电阻。经室温ITO沉积后,接触电阻成功地减少到300Ω,而且没有ACX引起的问题出现。     

多硝基芳烃静电火花感度与爆速的关系（英）

通过测定３２种多硝基芳烃的静电火花感度,建立了５０％发火能量ＥＥＳ与爆速平方值的关系式。试式不仅体现出Ｅｖａｎｓ－Ｐｌａｎｙｉ－Ｓｅｍｅｎｏｖ关系,而且 起爆、初始分解或由静电火花引起的能量转换过程中多硝基化合物分子初始分裂时化学是的同一性。但电火花能转至分子反应中心的方式还不茂清楚     

传统中药现代化--中药健康食品的开发

传统中药是现代生活健康的宝库,其功效在保健及慢性疾病的治疗方面尤其显著,并已备受世界重视.要成功将中药引进世界市场,最基本要求是要从科学方法去证明其效用及安全性;更重要是依从传统中医学对复方应用的要求去作研究.本文陈述了我们对传统中药古方"生脉散"研究及开发抗氧化健康食品的经验.透过现代生化及药理技术,我们发现"生脉散"中的五味子含丰富的抗氧化活性成分,为传统中医学利用"生脉散"治疗心脏病提供了理论依据.     

α-, γ- and δ-Tocopherol Effects on Chlorophyll Photosensitized Oxidation of Soybean Oil

The effects of 0, 1.0, 2.0 and 4.0 (x 10^?3 M) α-, γ- or δ-tocopherol on chlorophyll b photosensitized oxidation of soybean oil in methylene chloride were studied by peroxide values and headspace oxygen. As concentrations of tocopherols increased, peroxide values decreased and headspace oxygen increased (P < 0.05). At 1.0 × 10^?3 M, α-tocopherol showed highest antioxidant effect, γ-tocopherol second and then δ-tocopherol. α- and -γ-Tocopherols had similar effects and δ-tocopherol had lower effect at 2.0 × 10^?3 M (P < 0.05). However, the three tocopherols were not different (P > 0.05) at 4.0 × 10^?3 M. α-Tocopherol quenched singlet oxygen to reduce the photosensitized oxidation of oil. The quenching rate constants of α-tocopherol were 2.7 × 10⁷M^?1sec^?1 by peroxide value and 2.6 × 10⁷ M^?1sec^?1 by headspace oxygen.     

Synthesis of LiNiO2 cathode by the combustion method

To determine optimum conditions for the synthesis of LiNiO₂ by the combustion method, syntheses were carried out in air and under oxygen at various calcination temperatures and for different times. The electrochemical properties of the prepared samples were then investigated. The optimum conditions are preheating at 400 °C for 30 min in air in the mole ratio of urea to nitrate 3.6 and calcination at 750 °C for 36 h under O₂. The LiNiO₂ synthesized under these conditions had a first discharge capacity of 189 mAh g⁻¹ at 0.1 C-rate and relatively good cycling performance. This sample has a larger value of I ₀₀₃/I ₁₀₄ (smaller cation mixing) and a smaller R-factor (larger hexagonal ordering). Cycling performance was investigated in various voltage ranges. The first discharge capacity increased as the upper limit of the voltage range rose. The first discharge capacity was small but cycling performance was good when the sample was cycled in the voltage range with the lowest upper limit.     

Linear Heating Rate Affects Gelation of Alaska Pollock and Pacific Whiting Surimi

Shear stress of Alaska pollock surimi gels with and without beef plasma protein (BPP) increased as heating rate decreased, but shear strain was unaffected. An increase in shear stress was accompanied by an increase of cross-linked myosin heavy chain. Slow heating rates increased proteolysis in Pacific whiting surimi as shown by degradation of myosin heavy chain and low shear stress and shear strain. Proteolysis of whiting surimi was lessened by BPP to a greater extent at rapid heating rates (20 and 30°C/min) than at slow heating rates (1 and 5°C/min).     

Starch Noodle Quality as Related to Potato Genotypes

Starch noodles were prepared using potato starch from 8 genotypes, mung bean starch, mung bean-potato starch blends, and sweet potato starch. The cooking quality of noodles from selected potato starches compared well with commercial starch noodles. Of the unblended potato starches, Mainechip exhibited cooking quality similar to commercial starch noodles with respect to cooking loss, cooked weight, and ?rmness. Appearance and texture of starch noodles from three genotypes (E55-35, Mainechip, and Shasta) were evaluated by a trained sensory panel. Noodles made from unblended potato starches had higher glossiness and transparency than those from other starches. Noodles from both un-blended and blended Mainechip starch had the highest press and elasticity.     

Anionic Trypsins from Crayfish Hepatopancreas: Effects on Protein Degradation of Tail Meat

Four anionic trypsins, tentatively labeled trypsin A, B, C, and D, isolated from crayfish hepatopancreas, had high casein activity between pH 5.5 and 10.0. Temperature optima for hydrolysis of casein were 45°C for A and B, and 50°C for C and D. Trypsin D had the highest substrate turnover number (V_max) for casein reaction compared with the other trypsins at pH 6.8. Trypsins A and D had higher activities against myofibrilla and sarcoplasmic proteins from crayfish tail meat than did B and C. Results suggested that trypsins A and D are important in development of mushiness in crayfish tail meat compared with other trypsins present.     

Characterization and Food Application of an Amperometric Needle-Type L-Lactate Sensor

There have been increasing needs for biosensing in the food industry because it is accurate, rapid and efficient. A needle-type L-lactate sensor with a three-layer membrane system which uses lactate oxidase as the biological component was prepared. The sensor had an optimum pH around 9–10 and an optimum temperature at 45 C. The current response was stable over 40 days and specifically responded to L-lactic acid. The sensor gave accurate L-lactate measurements in kimchi and yogurt of 187.4 ± 4.1 and 734.1 ± 34.5 mg/dL, similar to those of a spectrophotometric L-lactate kit.