电气石的环境功能属性及其复合功能材料应用研究

电气石是非金属矿物领域中较为重要的一类硅酸盐类矿物,属非可再生类天然矿物。电气石晶体具有化学成分复杂、晶形及颜色多样等特征。电气石晶体内部的物质及结构特征,使其具有压电性、热释电性、自发极化效应和释放负离子等特性。近年来,关于利用电气石的环境功能属性制备各类复合功能材料的研究已成为备受关注的热点。基于电气石的来源、分类、晶体内部物质成分与结构组成等,概述了电气石的理化结构特征及各环境功能属性,进而论述电气石及其复合功能材料在各个实际领域中的应用,归纳并总结电气石在现今环境污染治理应用当中存在的相关问题,最后对电气石及其复合功能材料的发展前景进行了展望。     

Engineering High‐Performance MoO2‐Based Nanomaterials with Supercapacity and Superhydrophobicity by Tuning the Raw Materials Source

Herein, a simple self‐assembly method is proposed for the fabrication of MoO₂‐based superhydrophobic material with record high contact angles (contact angle up to about 173°) for conductive metal oxides on hard/soft substrates. The spin‐coated surface demonstrates excellent oil–water separation efficiency (>98%) after 50 cycles and robust corrosion resistance after immersion into different pH solutions for 20 d. These water‐resistant coatings retain excellent superhydrophobicity after oil immersion, knife‐scratch, and long‐cycle sandpaper abrasion, which is not observed on most artificial surfaces. Meanwhile, the functionality switching from superhydrophobicity to supercapacity, which have an inverse relationship in aqueous solutions because of poor electrode wettability, is achieved simply by editing the raw materials source. Tuning of the raw materials leads to the same product MoO₂/graphitic carbon with different morphologies and functionalities. Different from superhydrophobic MoO₂/carbon ball flowers, MoO₂ nanotubes with carbon exhibit excellent supercapacity with a large gravimetric capacitance and great cycling stability.     

解读玻璃装饰壁画艺术的功能性语言

20世纪前半期德国文学家瓦尔特·本雅明在其"于使用中接受"的观点中,简明地道出了艺术与大众的关系。玻璃装饰壁画作为一种与空间环境紧密相连的装饰形态,功能性语言是其非常重要的一个方面。艺术家在创作的过程中如何把艺术性与功能性紧密相结合,并最终实现在自己的作品中,将反应一件作品在空间中的生存状态。     

网站导航设计分析

网站导航的基本作用是为了让用户在浏览网站过程中不至迷失,并且可以方便地回到网站首页以及其他相关内容的页面。网站导航设计的好坏与否影响着用户对网站的感受,也是网站信息是否可以有效地传递给用户的重要影响因素之一。因此,网站导航系统也成为评价网站是否专业、是否具有网络营销导向的基本指标之一。     

负离子聚合法合成端羟羧基液体聚丁二烯橡胶的研究

研究了在０℃下以对锂基苯酚盐为引发剂、四氢呋喃（ＴＨＦ）为溶剂、马来酸酐为终止剂的丁二烯负离子聚合，考察了影响聚合物分子量分布及其微观结构的因素。结果表明，当单体与引发剂的摩尔比小于８８，终止剂与引发剂的摩尔比为６～８时，可保证聚合物的羟基和羧基官能度接近理论值１，从而实现了端羟羧基液体聚丁二烯橡胶的分子设计；可通过调节单体与引发剂的摩尔比来设计聚合物分子量；调节非极性溶剂正己烷与ＴＨＦ的配比，可     

Improved Solubility and Emulsification of Wet-Milled Corn Germ Protein Recovered by Ultrafiltration–Diafiltration

This study evaluated Ultrafiltration–Diafiltration (UFDF) as a means to improve the extractability of wet-milled corn germ protein and determined its effects on the functional properties of the recovered protein product. Wet germ and dried germ proteins were extracted by using 0.1 M NaCl at 50 °C. Major steps in the method were stirring, centrifugation, UFDF and freeze-drying. For dried germ, the UFDF method showed marginal increase in protein extraction efficiency, while that of wet germ remained similar to what we observed for the baseline method (saline extraction with dialysis instead of UFDF). UFDF protein extracts from both germ samples were significantly more soluble than extracts recovered by the baseline method and showed atypical solubility profiles; i.e., the amount of soluble protein was essentially unchanged under acidic, neutral, and alkaline pH. UFDF-dried germ protein was markedly more soluble than UFDF-wet germ protein (80 vs 50 % soluble protein, respectively) between pH 2 and pH 10. Both of these UFDF-germ proteins also had emulsifying capacities and water-holding capacities that were superior to those of proteins extracted by the baseline method, but this favorable effect by UFDF was not observed for emulsion stability, foaming properties, and heat stability.     

Postharvest processes of edible insects in Africa: A review of processing methods,and the implications for nutrition,safety and new products development

In many African cultures, insects are part of the diet of humans and domesticated animals. Compared to conventional food and feed sources, insects have been associated with a low ecological foot print because fewer natural resources are required for their production. To this end, the Food and Agriculture Organization of the United Nations recognized the role that edible insects can play in improving global food and nutrition security; processing technologies, as well as packaging and storage techniques that improve shelf-life were identified as being crucial. However, knowledge of these aspects in light of nutritional value, safety, and functionality is fragmentary and needs to be consolidated. This review attempts to contribute to this effort by evaluating the available evidence on postharvest processes for edible insects in Africa, with the aim of identifying areas that need research impetus. It further draws attention to potential postharvest technology options for overcoming hurdles associated with utilization of insects for food and feed. A greater research thrust is needed in processing and this can build on traditional knowledge. The focus should be to establish optimal techniques that improve presentation, quality and safety of products, and open possibilities to diversify use of edible insects for other benefits.     

Self‐healing polymeric materials towards non‐structural recovery of functional properties

Self‐healing of polymers and polymer composites initially represented a process capable of autonomic restoration of mechanical strength upon cracking of the materials, but it is moving into the area of restoration of functionality. This mini‐review is focused on recent efforts to develop functional polymers with built‐in stimuli‐responsive ability to heal for recovery of their specific physical or chemical properties. Molecular design and synthesis, compounding and assembly of organic and inorganic species, inherent reversibility, etc., are summarized. It is hoped that much more interest will be aroused in this emerging and promising frontier topic. © 2014 Society of Chemical Industry     

Restoration and functionality assessment of a community subjected to tornado hazard

The loss of infrastructure functionality for a community from a tornado can significantly affect economic vitality and result in substantial social disruption. The duration of the loss of functionality is a decisive factor in the magnitude of the economic disruption caused by a tornado. Therefore, quantitative models for the post-tornado restoration processes are needed in order to provide risk-informed decision support. In this study, the water network, electric power network, school buildings, residential buildings and businesses were modelled with their relative spatial distribution along with select dependencies and cross-dependencies in order to investigate the restoration of a community in the aftermath of a disaster. A tornado path was simulated using statistics from a historical tornado database. Based on the damage level of the components and their connectivity throughout the community, the functionality of the supplier nodes was assessed through a Monte Carlo simulation. Finally, the repair time of the damaged components was modelled to capture how the demands may be satisfied over time until eventually full restoration is achieved. Then, two metrics were defined to highlight business and social disruption following a tornado. The approach presented herein can be implemented in future studies to quantify indirect economic loss and social disruption resulting from a tornado.     

Extraction,Composition and Functional Properties of Pennycress (Thlaspi arvense L.) Press Cake Protein

This study compared two methods for extracting the protein in pennycress (Thlaspi arvense L.) press cake and determined the composition and functional properties of the protein products. Proteins in pennycress press cake were extracted by using the conventional alkali‐solubilization–acid‐precipitation (AP) method or saline‐based (SE) procedure (0.1 M NaCl at 50 °C). The extraction method has a major influence on the purity and functional properties of press cake protein products. AP had a lower protein yield (23 %) but much higher purity (90 % crude protein) compared with SE (45 % yield, 67 % crude protein). AP protein isolate had high foam capacity (120 ml), high foam stability (96 % foam volume retention) and high emulsion stability (24–35 min), and it was resistant to heat denaturation (3 % loss of solubility at pH 2 and pH 10). On the other hand, SE protein concentrate showed remarkably high solubility (>76 %) between pH 2 and 10 and exceptional emulsifying activity (226–412 m²/g protein), but was more susceptible to heat denaturation at pH 7 and pH 10 (65–78 % loss of solubility). These results strongly demonstrate that higher purity pennycress press cake protein can be produced by either saline extraction or acid precipitation and have functional properties that are desirable for non‐food uses.