Instrumental neutron activation analysis of beachrock samples of South East Coast of Tamilnadu, India

Element profiles of some beach rock samples collected from South East Coast of Tamilnadu, India have been determined using single comparator method of INAA. The geo-chemical behavior of the elements in the region is discussed. The irradiations were done at thermal neutron flux of ~ 1011 cm-2·s-1 at 20kW power using Kalpakkam Mini Reactor (KAMINI), IGCAR, Kalpakkam, Tamilnadu, India. Around 19 elements have been determined from 15 samples by high-resolution gamma spectrometry. The accuracy and precision were evaluated by assaying the irradiated Standard Reference Material (SRM 1646a Estuarine sediment) and were found to be in good agreement with certified values.     

湖北白果坪磷矿镉地球化学特征及研究意义

通过对白果坪磷矿床中镉地球化学特征的研究,探讨了对磷块岩矿床中镉的表生地球化学作用过程研究的意义.白果坪磷矿风化磷矿中的镉含量较原生磷矿镉含量高近一倍,表明在地表氧化环境下,镉元素在酸性水溶液的作用下被氧化淋滤发生了明显迁移.镉在磷块岩中的赋存状态为类质同象和吸附态,在风化磷矿石中以吸附态为主.研究镉元素在表生风化作用下的活化-迁移-沉淀富集机理可以为防治磷矿山开采中可能产生的镉污染提供对策.     

改进固相法制备LiFePO4/C正极材料及其性能

采用改进的固相反应法制备了掺碳的磷酸铁锂正极材料,并用XRD,SEM,元素分析,红外光谱及激光粒度分布仪等对样品进行了测试分析.结果表明,样品具有单一的橄榄石结构和较好的放电平台(约3.4V),粒度较小粒径分布均匀,0.1C首次放电比容量为137.8mAh/g,循环20次后容量保持率为92.6%,以1C倍率首次放电比容量为129.6mAh/g,循环20次后容量下降10.8%.     

纳米LiFePO4/C复合正极材料的制备及其性能研究

采用碳热还原方法、以不同掺碳(葡萄糖为碳源)方式合成LiFePO4/C复合正极材料,利用X射线衍射仪、高倍率透射电镜以及电池测试仪等手段对样品进行了分析研究,并探讨了不同掺碳方式对复合LiFePO4/C正极材料性能的影响.结果表明,采用湿法加入葡萄糖制备的LiFePO4/C正极材料中LiFePO4的粒径范围在40～80nm左右,为纳米材料尺度,0.05C倍率下首次放电比容量达到160mAh/g,1C倍率下循环50次后,容量衰减仅为1.2%.     

Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes

The impact of 2 different brines on the palatability and tenderness of select beef strip loin steaks was evaluated. Brines were differentiated by the type of alkaline agent, 4.5% sodium-based phosphate (control brine; CON) or 1% ammonium hydroxide (ammonium hydroxide treatment; AHT), incorporated into the formula. Injected steaks were placed in high oxygen (80% O(2)/20% CO(2)) MAP, stored 4 d at 4 °C in dark storage to simulate transportation, and then placed in retail display. Steaks were selected randomly on day 0, 7, and 14 retail display to measure pH, cook loss, shear force, and sensory characteristics. The pH for AHT steaks (pH 5.96) was slightly higher than CON steaks (pH 5.86; P < 0.05). Cook loss was lower (21%) for CON than AHT steaks (23%). There was neither a treatment nor day effect on tenderness as measured by Warner-Braztler shear force (P > 0.05). Sensory evaluation indicated that on day 0, retail display the initial juiciness, sustained juiciness, tenderness 1st impression, tenderness overall impression, and connective tissue in AHT steaks was not different from CON steaks (P > 0.05). A day effect (decrease) for those sensory parameters was observed only for sustained juiciness (P < 0.05). AHT steaks were rated higher in cooked beef flavor while CON steaks were higher in peppery and salty flavor. There was no difference in soapy and ammonia intensity between treatments. Results indicated that despite lower performance in cook loss the replacement of 4.5% sodium-based phosphate in a meat injection brine with 1% ammonium hydroxide produced a beef loin steak with comparable tenderness and palatability. Practical Application: The research in this study compares steaks that have been injected with a commercial brine formulated with sodium phosphates to steaks that have been injected with a brine where the sodium phosphate in the formulation was replaced with 1% ammonium hydroxide. Ammonium hydroxide is an USDA-FSIS approved ingredient in brines injected into fresh meats. Successful replacement of sodium phosphate with ammonium hydroxide would allow processors to significantly reduce the sodium content of injected fresh meat.     

磷酸酯化对甘薯淀粉凝沉性质的影响

对甘薯淀粉的磷酸酯化制备条件及产物的凝沉性质进行了系统研究，结果表明，甘薯淀粉磷酸单酯的最适制备工艺为：NaH2PO4：Na2HPO4=3：l；反应温度130℃～140℃：反应时间2～3h，pH5．5～6．0，催化剂用量为淀粉千基重的4％～6％。甘薯淀粉经过磷酸酯化反应后可能在脱水葡萄糖单元上引入了磷酸基团，从而导致了淀粉凝沉性质的变化，使得淀粉糊的凝沉趋势降低，透明度增高，冻融稳定性提高。     

宰前饮用复合磷酸盐水对延边黄牛肉血清生化、肌纤维结构及蛋白质表达的影响

通过对宰后延边黄牛肉血清生化、肌纤维结构及蛋白质表达的测定,考察宰前饲喂延边黄牛复合磷酸盐水对其生理生化指标的影响。结果显示:宰前饮用0.10%的复合磷酸盐水可降低延边黄牛肉的肌纤维面积和周长,并显著降低宰后Troponin-T表达量,提高Creatine Kinase表达量,对改善宰后延边黄牛肉的血液生化指标有显著作用,可在一定程度上减少宰前应激,改善肉质。     

羟丙基磷酸交联糯玉米淀粉的性质及其作为面条品质改良剂的研究

研究了羟丙基磷酸交联糯玉米淀粉的糊化特性、糊的透明度和冻融稳定性 ,并将其添加到普通面粉中制作面条 ,结果表明 ,它可显著改善面条的烹煮特性和感官品质     

Inhibition of lipase from rice (Oryza sativa) by diethyl-p-nitrophenyl phosphate

The inhibition of rice bran lipase (RBL) by diethyl-p-nitrophenyl phosphate was studied with reference to kinetics, nature of inhibition and also elucidate the effect of the inhibitor on the structure—function of the enzyme. Enzyme activity measurements shows that the inhibitor is more effective at 0.050 mM concentration of diethyl-p-nitrophenyl phosphate and the activity is 50% at this level of inhibitor concentration. The affinity of substrate for the enzyme was observed by the increase in the velocity of the reaction with increase in the substrate concentrations and double reciprocal plot indicates that the inhibition followed a competitive in nature and inhibition constant K _i is found to be 0.016 mM at pH 7.0. The decrease in apparent thermal denaturation temperature to 4 °C compared to control indicates the destabilization of enzyme in the presence of inhibitor. Fluorescence spectral measurements suggests that pronounced quenching of fluorescence intensity of RBL occurs at higher concentrations of diethyl-p-nitrophenyl phosphate and ‘K _a’ value was found to be 2.4 × 10⁴ M⁻¹ with free energy change ΔG^o—26 kJ/mol at 30 °C suggesting strong binding between the enzyme and the inhibitor with microenvironmental changes occur at the active site or in the neighbourhood of active site. The far UV-CD data suggest that there is no significant changes in the conformation of the enzyme as a result of binding of diethyl-p-nitrophenyl phosphate. These results indicate that diethyl-p-nitrophenyl phosphate is a inhibitor of RBL and binds to the enzyme in brining about inhibition without any structural alterations.     

单烷基磷酸酯体系洁面乳基础配方的研究

目的改善以单烷基磷酸酯（MAP）为主表面活性剂的洁面乳体系的铺展性和流变性。方法研究不同的碱中和量、辅助表面活性剂、聚合物增稠剂等因素对产品黏度等性能的影响。结果MAP体系中和后pH6．2～6．6之间性能良好;辅助表面活性剂羟磺甜菜碱和咪唑啉椰油两性醋酸钠两者复配有很好的稳泡、增稠性能;聚合物中Greenthix ACS（丙烯酸酯共聚物）有较好的增稠和分散性能,并能赋予产品良好的剪切变稀性能,耐热再恢复至室温后产品流变性基本不变,具有耐热剪切变稀的良好性能。结论MAP洁面乳基础配方中表面活性剂选用羟磺甜菜碱和咪唑啉椰油两性醋酸钠,流变添加剂选用Greenthix ACS。