Investigation the correlation between chemical structure and swelling,thermal and flocculation properties of carboxymethylcellulose hydrogels

Hydrophilic polymer networks (hydrogels) based on sodium carboxymethylcellulose (NaCMC) and polycarboxylic acids (oxalic, succinic, citric and adipic) as cross-linking agents are synthesized by esterification reaction; one series of NaCMC hydrogels cross-linked with citric acid is prepared with acrylamide and acrylic acid (Aam/Aac) copolymers using the design of semi-interpenetrating polymer networks (semi-IPN), in order to increase their potential application for flocculation purposes. The Infrared spectroscopy (FTIR) of hydrogels confirms the esterification reaction between NaCMC and cross-linking agents. Results of swelling measurements show that citric acid in the amount of 15 wt% gives the hydrogels with the best absorption capacity. The results of Differential scanning calorimetry (DSC) and Thermal gravimetric analysis (TGA) show no significant difference in thermal properties of neat and semi-interpenetrating NaCMC hydrogels. The amorphous nature of hydrogels is confirmed by X-ray diffraction analysis (XRD). The results of flocculation study show that combination of NaCMC network and Aam/Aac copolymer with initial mass ratio of 10/90 creates a theoretical platform for the production of flocculant which could show high efficacy in purifying of water dominated by positively charged particles.     

Absence of detectable human herpesvirus 8 in the semen of human immunodeficiency virus-infected men without Kaposi's sarcoma

The prevalence of human herpesvirus 8 (HHV-8)/Kaposi's sarcoma (KS)-associated herpesvirus was investigated in the semen of 99 human immunodeficiency virus (HIV)-infected men (median CD4 cell count, 357/mm3) by use of a polymerase chain reaction (PCR) assay capable of detecting <10 copies of HHV-8 DNA. Of the subjects, 95 (96%) self-identified as men who have sex with men (MSM), and 3 had a history of clinical KS. Seminal cell specimens were negative for HHV-8 in 98 subjects. None of the 26 without KS (27.1% of 96 tested) who were seropositive for HHV-8 by IFA for latency-associated nuclear antigens had HHV-8 detected in their semen. The only subject with any evidence for seminal HHV-8 DNA was seropositive for HHV-8 and had active KS. HHV-8 was detected in 10 (10.4%) of 96 peripheral blood mononuclear cell specimens. The prevalence of HHV-8 DNA by PCR in semen of HIV-infected MSM without KS is low.     

能消除RGB差分视频传输线上共模噪声的放大器

5类网络电缆由四对双绞线组成,并有耐用的外套,这种电缆能为分量视频信号的传输提供一种通用而有良好性价比的选择。三个线对可以承载RGB视频信号,而第四对线可以承载音频信号、同步信号和其它传输信号。不幸的是,5类电缆缺乏屏蔽,因此容易遭受共模噪声耦合     

Conflict structure moderates associations between cardiovascular reactivity and negative marital interaction.

This study examined the role of marital conflict structure--who desires and requests change versus who responds to the change request--in spouses' cardiovascular responses to marital interactions. Forty-one couples discussed 2 marital topics: one in which the wife desired change in the husband, and one in which the husband desired change in the wife. Cardiovascular responses were assessed at 2-min intervals. Results indicated that marital conflict structure moderates cardiovascular reactivity during negative marital interactions: Husbands and wives whose interactions were characterized by high levels of negative behavior showed the most pronounced diastolic blood pressure reactivity, but only when they were in the role of desiring change in their spouses. Implications for gender differences in marital conflict physiology are considered. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

In-situ-Messung der Stickoxidkonzentration in turbulenten Diffusionsflammen

Zusammenfassung Die laserspektroskopischen Me?methoden laserinduzierte Fluoreszenz und spontane Ramanspektroskopie werden eingesetzt zur Messung der Konzentrationen von Stickoxid, Hydroxyl sowie der chemischen Hauptkomponenten und der Temperatur. Betrachtet wird die thermische Umsetzung von Wasserstoff mit Luftsauerstoff. Es wird die experimentelle Vorgehensweise und Problematik dargestellt. Ebenso wird der Weg der Modellierung und Berechnung turbulenter Verbrennungsvorg?nge am konkreten Beispiel skizziert. Die Annahme chemischen Gleichgewichts stellt sich als ungenügend in der Berechnung der Stickoxid- und Hydroxylkonzentrationen heraus. Eine deutlich bessere Vorhersage wird durch Einführen einer Reaktionsfortschrittsvariablen für das chemische Modell erreicht.     

Genetic determinants of sensitivity to ethanol in inbred mice.

Mice from 15 inbred strains (n?=?27–40 per strain) differed in sensitivity to ethanol-induced effects on open-field activity, hypothermia, rotarod ataxia, and anesthesia. Sensitivities to the different behavioral responses were generally uncorrelated. This suggests that the genetic determinants of behavioral sensitivity to one domain of ethanol effects are unrelated to those determining other responses. On the other hand, some variables were genetically related. For example, those strains sensitive to the loss of righting reflex induced by higher doses of ethanol showed reduced activity in the open field at lower doses and were more sensitive to ethanol-induced decreases in rearing. More generally, the pattern of results suggests that genetically influenced sensitivity to ethanol is not a monolithic phenomenon. Rather, it is specific to the particular response variable studied. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Steps towards a consumer-driven ‘concept innovation machine’ for food and drink

Innovation is often left to insight and serendipity. A lot of what researchers call innovation is actually a process by which one can make the individual consumer or practitioner more ‘creative’. Although it is important to work with the creative individual in hopes of coming up with the better ‘idea’ and new product/service opportunity, an equally valid albeit novel and counterintuitive approach systematizes creativity in a ‘research-driven machine’. This paper presents an approach to the systematization, based upon the point of view that creativity and innovation comprise the recombination of components into new blends. Given this point of view, to then spur innovation requires a systematic database that the user can access, with tools to help manipulate that database. The paper shows how such a database can be constructed and then used to create a novel product. The approach provides a general framework for the sensory professional to become more involved in the early stages of product development, where the focus is on the conceptual aspects of food features rather than on their physical manifestations in actual products.