有盐体系中pH值对硅酸聚合度的影响

研究在镁、铝盐存在的环境下,硅酸溶液pH值与所制备的白炭黑比表面积的关系,并探讨相应条件下硅酸的聚合机理.发现:当pH＜3.9时,随pH升高,硅酸聚合度减小,且Al3 ,Mg2 与高聚硅酸表面硅羟基配位能力减弱,生成的白炭黑比表面积逐渐增大;在pH≈3.9时,聚合度达到最小值;pH＞3.9时,Al3 ,Mg2 水解,各产物离子的羟基配位能力未达饱和,易与硅酸之间发生配位使聚合度逐渐增大,白炭黑比表面积减小,这种趋势随pH进一步增大而逐步减弱.     

pH值对溶胶-凝胶法制备纳米TiO2的影响

利用溶胶-凝胶法制备了纳米TiO2颗粒,采用透射电镜(TEM)和X射线衍射(XRD)对产物进行了表征,考察了Ti4+-三乙醇胺(Ti-TEOA)络合体系组成随陈化时间的变化及pH对TiO2粒径、结晶习性、产率及Ti-TEOA稳定性的影响. 结果表明,产物为锐钛型TiO2,140℃陈化时,Ti(OH)4凝胶在10 h后全部转化为TiO2颗粒,平均粒径5~22 nm;随pH升高,粒径增大,但TiO2产率在pH>10.6时显著下降,至pH 12时无TiO2颗粒生成;不同pH时TiO2结晶习性变化明显. 25℃下pH>6时Ti-TEOA络合体系稳定.     

不同结构偶氮染料在TiO2纳米颗粒表面的吸附和光催化降解

为研究不同结构的水溶性偶氮染料在TiO2光催化剂表面的吸附和光催化降解行为,选择4种在印染工业中常用的水溶性偶氮染料：活性红MS、活性蓝B、酸性媒介黑PV和酸性橙156作为研究对象,分别考察在不同pH值和氯化钠存在条件下,TiO2光催化剂对它们的吸附行为和吸附模式,并通过数学模拟方法计算了其在TiO2光催化剂表面的吸附参数,还研究了它们在TiO2光催化剂表面的光催化降解反应. 实验结果表明,4种水溶性偶氮染料在TiO2表面的吸附量随着pH值的升高逐渐降低,而且当pH值处于4~8之间时吸附量下降最为显著. 在相同的吸附条件下,2种酸性染料在TiO2表面的吸附量高于2种活性染料,并且在氯化钠存在下它们的吸附量都得到不同程度的提高. 水溶性偶氮染料的吸附过程符合Langmuir等温吸附模型,活性染料比酸性染料具有更高的吸附平衡常数和覆盖率. 在TiO2对偶氮染料的光催化降解反应中,脱色率和反应速率常数随pH值的升高而降低,并且活性染料比酸性染料更易于发生光催化降解反应.     

硫酸盐还原菌的固定化

针对低浓度生物冶金浸出液难以处理的现状,利用硫酸盐还原菌(Sulfate Reducing Bacteria, SRB)沉淀分离有价金属离子的微生物法是很有应用前景的处理方法. 本工作以提高SRB的还原活性为出发点,通过间歇式实验首先确定适宜的初始COD/SO42-比值和pH值,进而探讨固定化载体对SRB还原性能的影响. 研究结果表明,初始COD/SO42-比值为3、初始pH值为7时SRB具有较高的生物活性. 影响生物膜形成及SRB活性的首要因素是固定化载体的表面粗糙度,其次是孔容. 表面光滑的惰性玻璃珠作为载体时没有生物膜形成,SRB的活性低,SO42-的去除率仅为50%;其他载体均观测到生物膜,且载体的孔容越大,SRB的SO42-去除率也越高. 从SO42-的去除效果和工艺的稳定性考虑,多孔聚氨酯泡沫是较优的固定化载体,SRB的还原活性高,SO42-的去除率高达95%,工艺操作简便.     

Rosmarinic Acid,as an NHE1 Activator,Decreases Skin Surface pH and Improves the Skin Barrier Function

Stratum corneum (SC) pH regulates skin barrier functions and elevated SC pH is an important factor in various inflammatory skin diseases. Acidic topical formulas have emerged as treatments for impaired skin barriers. Sodium proton exchanger 1 (NHE1) is an important factor in SC acidification. We investigated whether topical applications containing an NHE1 activator could improve skin barrier functions. We screened plant extracts to identify NHE1 activators in vitro and found Melissa officinalis leaf extract. Rosmarinic acid, a component of Melissa officinalis leaf extract, significantly increased NHE1 mRNA expression levels and NHE1 production. Immunofluorescence staining of NHE1 in 3D-cultured skin revealed greater upregulation of NHE1 expression by NHE1 activator cream, compared to vehicle cream. Epidermal lipid analysis revealed that the ceramide level was significantly higher upon application of the NHE1 activator cream on 3D-cultured skin, compared to application of a vehicle cream. In a clinical study of 50–60-year-old adult females (n = 21), application of the NHE1 activator-containing cream significantly improved skin barrier functions by reducing skin surface pH and transepidermal water loss and increasing skin hydration, compared to patients who applied vehicle cream and those receiving no treatment. Thus, creams containing NHE1 activators, such as rosmarinic acid, could help maintain or recover skin barrier functions.     

关于黄酒发酵过程中pH的探讨

黄酒生产是一个复杂的生物化学变化过程，受发酵醪组成、pH值、温度、氧气、杂菌污染等物理和生物因素的影响。发酵过程pH的变化为：醪液加入发酵罐后酵母细胞生长与繁殖，pH下降；随后酵母代谢产酒精，pH值呈先上升后平稳之势；发酵末期pH值上升。同时发酵过程pH值还会影响酶的活性、酵母菌生长与繁殖和发酵醪中某些营养物质的分解或酵母中间代谢产物的解离。(孙悟)     

Effect of pH adjustment at heating on the rheological properties of acid skim milk gels with added potato starch

The rheological properties of acid skim milk gels, prepared from milk with added potato starch and pH adjusted (pH 6.5–7.1) prior to heat treatment and acidification, were investigated. The storage modulus, G′, of the final acid gels was increased by heating the milk at higher pH and further increased by adding starch. The effect of pH at heating and addition of starch appeared to be additive and independent of each other up to a starch addition level of 1%. Above this starch level, the pH at heating had a lesser effect. This may have been due to the increased viscosity of the aqueous phase as a result of starch gelatinization or to direct contributions of the starch to the gel network structure. Confocal microscopy showed that milk proteins developed fewer but broader protein clusters at higher pH than at lower pH. Starch addition resulted in an increased density of the protein network.     

几种栅栏因子在即食海蜇保鲜中的应用研究

通过对即食海蜇样品感官评定以及测定样品中肉毒梭状芽孢杆菌、菌落总数、TVB-N值、汁液流失率作为评价指标,研究温度、pH、包装方式等物理栅栏因子对即食海蜇保鲜的影响。盐矾海蜇经前处理后,分别采用普通包装、真空包装以及各种不同气体比例的气调包装（A：60%CO2/40%N2、B：60%CO2/35%N2/5%O2、C：60%CO2/30%N2/10%O2、D：50%CO2/45%N2/5%O2、E：50%CO2/40%N2/10%O2、F：40%CO2/55%N2/5%O2、G：40%CO2/50%N2/10%O2）后,分别在3℃、室温贮藏。实验结果表明：所有样品在保藏期间均没有肉毒梭状芽孢杆菌的检出;低温结合气调包装D处理可以明显延长即食海蜇制品的保质期,其保质期是常温贮藏A处理样品的1.5倍;用不同浓度柠檬酸溶液（Ⅰ：1%、Ⅱ：0.5%、Ⅲ：0.1%）浸泡处理结合气调包装D处理的即食海蜇样品,其中0.5%、1%柠檬酸浸泡处理的样品,分别在3℃低温贮藏56d后,海蜇质构变软,感官不可接受。0.1%柠檬酸浸泡处理过的样品,在贮藏70d后,感官评分较高,TVB-N值3.6152mgN/100g,菌落总数为2.85×104cfu/g。     

pH值对乳清蛋白糖基化产物体外抗氧化特性的影响

选择6种不同的糖基配体,通过湿热糖基化反应,研究乳清蛋白不同糖基化复合物在不同pH值下的反应特性及抗氧化特性。结果表明:在pH值3～9的条件下,6种乳清蛋白糖基化复合物与乳清蛋白420nm和294nm处的吸光值差异显著(P<0.05);且6种乳清蛋白糖基化复合物的游离氧基酸含量均显著降低(P<0.05)。除了乳清蛋白-蔗糖复合物外,其他5种乳清蛋白糖基化复合物的还原能力、DPPH自由基清除能、·OH自由基清除能力和抗脂质过氧化能力随pH值的升高都有所提高。乳清蛋白-木糖复合物的抗氧化能力提高最大,而且在pH值7～9的反应条件下,具有比V_c更高的还原能力。     

不同茶类茶汤pH值的研究

对不同绿茶、红茶、乌龙茶和黑茶4种茶类茶汤的pH进行了测定,结果表明,不同茶叶的酸碱性有所不同。绿茶酸性最弱,红茶酸性最强,青茶和普洱茶酸性介于中间,但都为弱酸性,说明茶汤酸碱度与茶叶种类和制作方法有关。