Hot Corrosion Behaviors of Ni-14%Cr Alloys in Molten Sulfate

The corrosion behaviors and mechanism of Ni-14%Cr alloys in molten salt with Na2SO4 at 1000℃ was investigated by means of XRD analysis and SEM observation. Results show that the alloys were subjected to the accelerated corrosion in molten salt and the corrosion kinetic of the alloy obeys the parabolic law. On the other hand, the corrosion-resistance of the alloy could be improved significantly by increasing of chromium content. Corrosion products may be divided into three layers, i. e. NiCr2O4, CoCr2O4, CoN...     

Improving the Quality of Thermocouple Wire Made of Platinum-rhodium Alloys

For the manufacture of S-type thermocouple the so-called thermocouple wire of platinum and platinum-rhodium alloy is used.One of the main technical requirements for the quality of the wire,according to State Standard of Russia(GOST 10821),is the uniformity of its largest thermoelectric force(Thermo-emf) in the length different sections.It was found that a determining impact on the uniformity of the wire thermo-emf is the distribution of rhodium along the length of the wire.The impact of platinum-rhodium melt crystallization conditions on the inhomogeneity of wire manufactured from it.It was suggested that the chemical inhomogeneity of the wire is related to the liquation phase of platinum-rhodium alloy.     

硫酸钾尾液冷冻回收高硫钾比矿物工艺研究

以硫酸钾尾液为原料,研究低温冷冻回收高硫钾比矿物合理的工艺技术路线,探寻适宜的贮存条件,为加工车间夏季高温生产硫酸钾提供优质高硫钾比原料.在低温下进行冷冻试验,根据冷冻结晶矿物产率及其干基组分确定适宜的冷冻温度为-15～5℃,冷冻制得的结晶矿物硫钾比均在3.0～5.1,符合夏季生产硫酸钾所需原料硫钾比>2.5的要求.高...     

Iron Mobilization from Ferritin in Yeast Cell Lysate and Physiological Implications

Most in vitro iron mobilization studies from ferritin have been performed in aqueous buffered solutions using a variety of reducing substances. The kinetics of iron mobilization from ferritin in a medium that resembles the complex milieu of cells could dramatically differ from those in aqueous solutions, and to our knowledge, no such studies have been performed. Here, we have studied the kinetics of iron release from ferritin in fresh yeast cell lysates and examined the effect of cellular metabolites on this process. Our results show that iron release from ferritin in buffer is extremely slow compared to cell lysate under identical experimental conditions, suggesting that certain cellular metabolites present in yeast cell lysate facilitate the reductive release of ferric iron from the ferritin core. Using filtration membranes with different molecular weight cut-offs (3, 10, 30, 50, and 100 kDa), we demonstrate that a cellular component >50 kDa is implicated in the reductive release of iron. When the cell lysate was washed three times with buffer, or when NADPH was omitted from the solution, a dramatic decrease in iron mobilization rates was observed. The addition of physiological concentrations of free flavins, such as FMN, FAD, and riboflavin showed about a two-fold increase in the amount of released iron. Notably, all iron release kinetics occurred while the solution oxygen level was still high. Altogether, our results indicate that in addition to ferritin proteolysis, there exists an auxiliary iron reductive mechanism that involves long-range electron transfer reactions facilitated by the ferritin shell. The physiological implications of such iron reductive mechanisms are discussed.     

Modelling of acidification kinetics and textural properties in dahi (Indian yogurt) made from buffalo milk using response surface methodology

The simultaneous effects of fermentation temperature (20.8–29.2C), total solids (TS) level (13–16% w/v) and total inoculum level (1–4% v/v) on the acidification process in buffalo milk fermented with dahi culture were explored by means of response surface methodology. The changes in lactose content and lactic acid in buffalo milk (14.5% TS) inoculated with 2.5% culture were investigated during fermentation at 27.5C. The utilization of lactose followed first order kinetics during dahi fermentation. The syneresis increased with increase in fermentation temperatures. A firmer gel was achieved with a medium acidification rate in the range of fermentation temperatures from 27C to 29.2C, medium TS of 14.5–15%, and at a total inoculum level of 2.5%.     

Kinetics of colour and texture changes in Gulabjamun balls during deep-fat frying

Gulabjamun, a popular Indian milk sweet, is prepared by deep-fat frying of balls of dough made of khoa, wheat flour and baking powder, and subsequent dipping in sugar syrup. Kinetics of colour and texture changes in gulabjamun balls were investigated with regard to frying temperature (120, 130, 140 °C). Crust colour was evaluated in terms of CIELAB parameters L*, a*, b*, and ΔE, and rheological properties in terms of hardness, stiffness and firmness. Frying-induced surface browning was reflected in a decreasing lightness value L* as well as the ratio of yellow hue index b* and red hue index a* and total colour expressed in terms of ΔE, L* following a zero-order change whereas the other parameters, a first-order change. Increase in the texture parameters hardness and firmness followed zero-order reaction kinetics whereas stiffness rise followed a first-order reaction. The temperature dependence of reaction constants could be explained by the Arrhenius equation. Activation energy was also obtained for both the colour and texture changes, which were in the range of 24.5-77.6 kJ/mol. High correlations between colour and texture parameters were observed and it was concluded that L* alone could be used to predict the firmness of deep-fat fried gulabjamun balls.     

Polycrystalline silicon films on glass grown by amorphous-liquid-crystalline transition at temperatures below 330 °C

An approach to deposit polycrystalline silicon layers on amorphous substrates is presented. It is shown that metastable amorphous silicon can be transformed into its more stable microcrystalline structure at a temperature below 330 °C via an intermediate liquid solution stage. In particular, the interaction of liquid indium nanodroplets in contact with amorphous silicon is shown to lead to the formation of circular polycrystalline domains. Crystallinity of these domains is analyzed by micro-Raman spectroscopy. The droplet size necessary for the onset of crystallization is related to the temperature of the film. Full coverage of the substrate with microcrystalline silicon has been obtained at 320 °C within less than one hour. These films might act as seeding layers for further enlargement by steady-state liquid phase epitaxy.     

Structural and Molecular Kinetic Features of Activities of DNA Polymerases

DNA polymerases catalyze DNA synthesis during the replication, repair, and recombination of DNA. Based on phylogenetic analysis and primary protein sequences, DNA polymerases have been categorized into seven families: A, B, C, D, X, Y, and RT. This review presents generalized data on the catalytic mechanism of action of DNA polymerases. The structural features of different DNA polymerase families are described in detail. The discussion highlights the kinetics and conformational dynamics of DNA polymerases from all known polymerase families during DNA synthesis.