Scallops as a new source of food protein: high-intensity ultrasonication improved stability of oil-in-water emulsion stabilised by myofibrillar protein

In this study, the effect of high-intensity ultrasound (HIUS) (200 and 400 W for 0, 5, 10 and 15 min respectively) on conformational changes, physicochemical, rheological and emulsifying properties of scallop (Patinopecten yessoensis) myofibrillar protein (SMP) was investigated. HIUS-treated SMP had lower α-helix content and higher β-sheet content compared with the native SMP. HIUS treatment induced the unfolding of SMP and increased the surface hydrophobicity. The particle size of SMP decreased and the absolute zeta-potential increased after ultrasonication, which in turn increased the solubility of SMP. The conformational changes and the improvement of physicochemical properties of SMP increased the ability for SMP to lower the interfacial tension at the oil–water interface and increased the percentage of adsorbed protein. As a result, the emulsifying properties, rheological properties of SMP and storage stability of emulsions were also improved. In conclusion, HIUS treatment has future potential for improving the emulsifying properties of SMP.     

Quality and Emulsion Stability of Milk from Ettawah Crossed Bred Goat During Frozen Storage

Goat milk has specific chemical composition and physical properties. The purpose of this study was to investigate the change of milk quality and emulsion stability during 60 d frozen storage. Milk sample was taken from three Ettawah Crossedbred goats that were divided into three groups. Samples were frozen and stored for 0, 30 and 60 days. At the end of each storage periode, milk sample was thawed in the refrigerator and analyzed for total number of bacteria, chemical (acidity, pH, free fatty acids), physical (alcohol test, clot on boiling test) quality, and emulsion stability. The microbiological and chemical data were analyzed statistically using one way ANOVA, whereas physical quality and emulsion stabilty were expressed qualitatively. There were no change in the total bacteria, acidity, pH and free fatty acid (FFA) of milk during storage, whereas the assessment by 70% alcohol showed positive since 0 d. Emulsions stability changed after 30 d of storage. While, the clot on boiling (COB) test of milk was positive at 60 d of storage. Recommendation is frozen storage of goat milk should not longer than 30 d.     

Geopolymer assembly by emulsion templating: Emulsion stability and hardening mechanisms

This work investigates emulsion templating to synthesize hexadecane oil/geopolymer composites. In a system with hexadecane as the internal (dispersed) phase and an alkali activated continuous phase without added surfactant, adding aluminosilicate clay particles does not increase resistance against creaming or coalescence, while adding a surfactant (L35 or CTAB) stabilizes the solid-liquid interface. Infrared studies and rheological studies of the associated geopolymerization determined that the presence of the organic phase or surfactant has no significant effect on the geopolymerization kinetics, as determined by the change in time of the Si-O-T IR stretching frequency and the rheological moduli involved during the process. The stabilization of the organic template is reminiscent of Pickering emulsion even though we employ a much greater amount of inorganic material for geopolymer formation. Although the addition of surfactant has a significant effect on the behavior of the paste, the percolation of the network remains unmodified, highlighting the fact that the phenomenon is not dependent on viscosity. Finally, rheological measurements were used to obtain the mass fractal dimension of the as-made gel network, which is able to differentiate the interfacial effect between surfactant molecules with a slightly denser interphase when a cationic surfactant is used.     

SJ—YⅡ—5型高爆速高威力水胶炸药的研制

文章简要分析了我国目前在中硬岩石爆破中工业炸药的使用情况，介绍了山西兴安化学材料厂新研制的一种适用于硬岩爆破的高爆速、高威力水胶炸药新品种，对其性能、爆破效果、经济实用性和安全性等进行了阐述。     

DG130/3.82-4型自然循环锅炉水冷壁管爆管技术分析

对水冷壁管同一根、同一区域发生的两起爆管事故进行失效分析 ,研究爆管机理 ,找出了爆管原因 ,提出了预防措施     

NK-EH500调质钢爆炸硬化的冲击动力学研究

通过试验并运用爆炸冲击动力学理论NK－EH500调质钢爆炸硬化进行了深入的研究，结果表明，金属材料存在硬化极限，调整炸药组成改变爆炸硬化可以满足不同金属材料的硬化要求，隔离式爆炸硬化有利于保护硬化工件外观的完整性，本研究对拓展爆炸硬化在实践中的应用领域具有重要的理论指导意义。     

新型高温高密度W/O乳化钻井液的研制

研制了油包水乳化钻井液的基本配方，评价了其抑制性，热稳定性，以及抗水侵污能力，抗钻屑侵污能力，抗水泥侵污能力。现场应用表明，该体系具有较强的抑制作用，能很好地稳定井壁，保护油气层。     

Physicochemical and Functional Properties of Freeze-Dried and Oven Dried Corn Gluten Meals

The physicochemical and functional properties of convection oven- and freeze-dried gluten meals of two corn varieties were evaluated. The physicochemical properties (water solubility index, water absorption index, Hunter color parameters, and bulk density) and functional properties (water absorption, oil absorption, least gelation concentration, protein solubility, and emulsification properties) of convection-oven and freeze-dried corn gluten meals were compared with each other and soy flour. Freeze-dried corn gluten meals was observed to have lower bulk density (0.244-0.263 kg/m³) and was lighter in color (high L and ΔE) compared to their counterpart convection oven-dried gluten meals. Freeze-dried gluten meals from both corn varieties showed significantly higher oil absorption, water absorption, pH, emulsification, and protein solubility compared to oven-dried corn gluten meals. The gluten meals from both corn varieties had lower water absorption and bulk density but higher oil absorption than soy flour, suggesting the hydrophobic nature of corn proteins. Corn gluten meals formed thin (pourable) emulsions compared to soy flour emulsions, which were thick salad dressing type. Freeze- and convection oven-dried corn gluten meals showed significantly lower protein solubility measured at different pH than soy flour.     

浅议铵梯炸药质量检验中的三个问题

文章探讨了GB 12437-2000标准规定的产品检验项目中,中包浸水试验的科学性问题和对批产品进行抽样时的样本代表性问题以及使用多段爆速仪测试爆速时应注意的样本量问题.     

失水山梨醇倍半油酸酯的合成

考察了合成乳化剂失水山梨醇倍半油酸酯（ＡｒｌａｃｅｌＣ）的原料配比、反应温度、反应时间、催化剂用量对产品性能的影响，并找到了最佳反应条件．