SDS对非离子表面活性剂CM101浊点的实验分析

为深入了解掌握SDS对非离子表面活性剂CM101浊点的影响,采取实验方法,研究分析阴离子表面活性剂SDS对非离子表面活性剂CM101浊点大小的影响。通过对选取样品进行多次的实验,得出的实验结果表明:当SDS加入量为2%(W/W)时,CM101的浊点提高到59.6℃,达到农药制剂热稳定性标准要求。同时得出以下结论,非离子表面活性剂具有以下特性,即非离子表面活性剂在浊点以下能全溶于水,而在浊点以上不能全溶于水,而且非离子表面活性剂的这种特性是可逆的,且必须指出,只有非离子表面活性剂才具有浊点这一现象。     

Insights Into Molecular Interaction of Antitumor Drug Mitoxantrone With Anionic Surfactant Sodium Dodecyl Sulfate at Different Temperatures

A study of the interaction of antitumor drug mitoxantrone with anionic surfactant sodium dodecyl sulfate (SDS) has been carried out by UV–Vis absorption spectroscopy at submicellar and micellar surfactant concentrations, pH 7.4 and 10, and over a temperature range of 293.15–323.15 K. The variation of the monomer drug absorbance as a function of SDS concentration indicates, at pH 7.4 and all investigated temperatures, two definite processes: process I in the submicellar range, attributed to the electrostatic interaction between mitoxantrone and SDS monomers; and process II in the micellar range, when the drug is incorporated into SDS micelles in monomer form. At pH 10, the results have indicated only the process II at micellar SDS concentrations. The monomer absorbance changes occurring as a result of the interactions between mitoxantrone and SDS were rationalized in terms of binding constant, micelle/water partition coefficient, and the corresponding thermodynamic parameters for binding and partitioning processes. Thermodynamic parameters indicate that at pH 7.4 both binding process of mitoxantrone to SDS and partition process of mitoxantrone between micellar and bulk aqueous phases are spontaneous and enthalpy controlled, while at pH 10 both processes are spontaneous and entropy controlled.     

基于CAN的开放式分布系统标准SDS

SDS(Smart Distribution Systems)是由Honeywell Micro Switch公司开发的一个开放式网络标准。本文主要介绍了SDS的发展背景、技术特点及其设备建模。     

Role of stabilizers for treatment of clayey soil contaminated with phenanthrene through electrokinetic-Fenton process—Some experimental evidences

In electrokinetic-Fenton (EK-Fenton) process, the effects of the phosphate and SDS introduced from the anode chamber were investigated for the treatment of clay contaminated with phenanthrene. In tests with phosphate and SDS, the electrochemical phenomena were complicate trend compared to tests with HCl. These results resulted from complexation of phosphate with oxides and SDS, and then increase of dissolved SDS concentration with pH increase in regions near cathode. The electro-osmotic flow increased as zeta-potential on the soil surface decreased due to complexation of phosphate and SDS with oxides.In test with phosphate, the transportation of dissolved Fe ions toward the cathode was hindered significantly due to complexation with phosphate. However, in test with SDS, the dissolved Fe ions could be transported in the regions near cathode compared to test with phosphate. These results indicate that SDS dissolved the Fe ion from Fe oxide of soil structure and then the dissolved Fe ions with SDS as counter ion could be transported in regions near cathode. Furthermore, transition metal complexation with phosphate and SDS generated improvement of H₂O₂ stability. Particularly, in test with SDS, the improvement of H₂O₂ stability in high pH regions resulted from SDS transportation in regions near cathode. Consequently, in EK-Fenton process with longer reaction time, the increase of H₂O₂ stability resulted in increase of phenanthrene treatment efficiency.     

浅析SDS医院管理的建设与设计

通过医院实例,阐述了SDS医院管理的建设,将医院业务系统、办公系统及应用系统进行集中管理和存储,把终端机器中的硬盘去掉,通过管理服务器对数据的缓冲加速,终端机可以实现超越同等配置有盘Pc的性能。管理员用很短的时间就能将所有的客户端安装完成,做到了零维护,节省了大量的时间,全面提升系统的性能,为广大医疗行业的用户提供了高安全性、高稳定性、易使用、易维护的信息化办公平台。     

Isolation,fractionation, and some chemical studies on Kleinhovia hospita Linn. seed protein

Protein was extracted from the seeds of Kleinhovia hospita Linn., which is being a nonconventional source. Extraction of K. hospita seed protein at various pH values in aqueous solution and at pH 7, different salt concentrations were done. Fractionation of protein from seeds was performed to separate albumin, globulin, prolamin, and glutelin. The amino acid compositions of total protein isolate (TPI) and the fractions were determined. A total of 15 amino acids were identified including 9 essential amino acids. Gel filtration by Sephadex G-100 revealed the presence of three components in the TPI. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis of TPI and fractions showed different polypeptide bands having molecular weights ranging from 12 to 42 kDa approximately. Scanning electron microscopic study of TPI and fractions revealed the surface topology of the protein.     

麦胚球蛋白的分离制备及理化性质研究

采用Osborne分级分离的方法制备得到麦胚球蛋白，获得的球蛋白的蛋白质含量为87．3％（干基），得率为5．8g／100g脱脂麦胚粉，其在脱脂麦胚粉蛋白中的构成比例为15．6％。氨基酸分析表明，除蛋氨酸略低于FAO／WHO的推荐值外，其它七种必需氨基酸都高于或接近FAO／WHO的推荐值；另外，谷氨酸、精氨酸、天冬氨酸和丙氨酸的含量十分丰富，而胱氨酸和半胱氨酸的含量最低。还原的十二烷基硫酸钠-聚丙烯酰胺电泳（SDS—PAGE）表明，麦胚球蛋白主要有六备谱带，其分子量依次为57．8kDa、41．8kDa、38．7kDa、24．1kDa、16．5kDa和14．3kDa。差示扫描量热仪（DSC）分析表明麦胚球蛋白干粉和稀溶液的变性温度分别为98．2℃和83．8℃。     

The impact of the protein network on the pasting and cooking properties of dry pasta products

Durum wheat semolina gluten and starch as well as processing conditions determine pasta cooking quality. This study investigated whether, for good organoleptic properties, a permanent protein network needs to be formed during pasta drying or can still be formed during cooking. The cooking quality of 16 spaghetti samples was related to the levels of sodium dodecyl sulphate extractable protein (SDSEP), starch gelatinisation temperatures as well as to the swelling properties of milled dry spaghettis. SDSEP levels in dry and cooked products varied between 31% and 56%, and 12% to 21% of total protein contents, respectively. The highest quality spaghettis had relatively higher levels of SDSEP in the dry product, low starch gelatinisation temperatures and swelling powers, and rigid particles. The lowest quality spaghettis had lower levels of SDSEP and higher gelatinisation temperatures. This work implies that high pasta quality results from an optimal degree of protein polymerisation during drying and/or the subsequent cooking.