COIL中BHP浓度对发生O_2(~1△)的影响

本文实验研究了BHP的浓度对产生O2（1△）的影响。实验结果表明：当BHP浓度大于3.5M时，Cl2利用率以及O2（1△）的产率将不依赖于BHP浓度的变化而变化，同时，实验结果表明，使用低浓度的BHP对COIL的操作是可行的。     

Inter- and intra-molecular ionic interactions of polyampholyte: Carboxymethyl-2-diethylaminoethylcellulose

Carboxymethyl-2-diethylaminoethylcellulose (CM-DEAE cellulose) was prepared by etherification of carboxymethylcellulose with diethylaminoethyl chloride in a NaOH solution. The behaviour of CM-DEAE cellulose in aqueous solution was studied by viscosity and GPC measurements. The degree of substitution (DS) and existing states of DEAE substituents were examined by the use of proton NMR, and those of the CM substituents were observed with FT-IR. The results reveal that the reduced viscosity and apparent molecular size of CM-DEAE cellulose vary with the concentration of sodium chloride and changes in pH and DS. These phenomena can be explained in terms of inter- and intra-molecular ionic interactions.     

使用 J2ME 实现经典游戏华容道

介绍使用J2ME技术开发益智游戏华容道的实现结构,以及面向对象设计思想、算法设计、数组在游戏设计中的应用     

Ischemia‐reperfusion injury. A phenomenon,that also occurs in the bone

Ischemia‐reperfusion injury of the bone occurs due to traumatic and non‐traumatic alterations affecting blood supply to the bone. It is likely to occur also upon insertion of an implant. Ischemia‐reperfusion injury of the bone has been studied by interruption of blood supply in situ, in limb replantation/transplantation models, in revascularized bone grafts and non‐vascularized bone fragments, as well as in isolated cultured cells. All cells of the bone are affected, including osteoblasts, osteocytes, osteoclasts, chondrocytes, and bone marrow cells. Critical ischemia times for induction of bone cell death, either in the ischemic period or following reperfusion, are in the range of 3 to 7 h. These critical ischemia times are significantly increased by decreasing the temperature from 37 °C to 0–4 °C. Anoxia is the most likely trigger of cell injury in the ischemic phase. In the reperfusion phase, reactive oxygen species are decisively involved in the injurious process. In general, however, the available information on the mechanism of ischemia‐reperfusion injury of the bone is relatively sparse. On the other hand, there are clear similarities to the mechanisms of ischemia‐reperfusion injury known from other organs, and there is a clear potential for protection against ischemia‐reperfusion injury of the bone.     

U(Ⅳ)-U(Ⅵ)同位素交换反应动力学研究 Ⅰ.Fe~(2+)对U(Ⅳ)-U(Ⅵ)同位素交换反应的催化作用

一、前言由于U(IV)-U(VI)同位素交换体系具有相当大的同位素效应和很好的稳定性,并且容易实现两相回流,这对于分离U同位素的工业应用都是十分有利的。但是,U(IV)-U(VI)同位素交换反应速度非常慢,常温下H~+浓度为1.0—4.0 mol/l时,速度常数为1.0×10~(-4)l~2/mol·s。因此要用U(IV)-U(VI)交换体系浓缩铀同位素,必须研究U(IV)-U(VI)交换反应动力学,找到加快交换反应的方法。     

Stickiness, Functionality, and Microstructure of Food Powders

Three major aspects of food powder are described and discussed. Stickiness is one issue that can cause production and product handling difficulties. Stickiness has been interpreted in a number of ways and thus measured differently. Functionality of the primary (single) particles or agglomerated powders is of practical interest to the consumers. The desired quality will have to be matched or exceeded by the powder manufacturers. Finally, microstructure provides a key linkage between the production and the functionality. Its formation has impacts on both the stickiness and functionality.     

The influence of the ion content of whey on the pH-activity profile of the β-galactosidase from Aspergillus oryzae

The pH-dependence of the reaction kinetics of lactase (β-galactosidase) from Aspergillus oryzae in different reaction media is presented in terms of a two-parameter model. The lactase from A. oryzae seems to have replaced the A. niger lactase on the market owing to a better activity/price ratio and may be utilised for lactose hydrolysis in acid as well as in neutral milk products. Its pH optimum is around pH 4.5. However, in the neutral pH-range its activity depended strongly on the salt content of the substrate solution. For example, its activity in whey (pH 6.5) fell to only 30% of its expected activity in a pure lactose solution at the same pH. The whey effect was the same for both soluble and immobilised lactase. The two parameter kinetic model, which included a term for competitive product inhibition gave excellent agreement with experimental data, and may thus be useful for the prediction of reactor performance with this enzyme.     

Drying of Probiotics: Optimization of Formulation and Process to Enhance Storage Survival

This work describes how probiotic bacteria can be dried at low temperature in two steps, combining spray drying and vacuum drying, in order to enhance their survival during storage. A sufficient number of dried probiotics survived storage for more than 3 months at 30°C, if an appropriate combination of protein and carbohydrate was selected as carrier and storage conditions were maintained optimal. The use of soy protein and maltodextrin or skim milk and arabic gum resulted in the best survival rates of probiotics during storage. No evident difference was found between different spray dryer configurations, although a cocurrent flow was preferred.