双马来海松酸酯多元醇的合成研究

利用马来海松酸中酸酐和羧基反应活性的差异，合成了两种类型的双马来海松酸酯多元醇．测试了酯化产物的分子量、聚合度、粘度、羟值和官能度等理化参数；并对各产物的耐热性和红外光谱进行了讨论．研究结果表明，所有酯化产物均可作为耐热的多元醇原料使用．     

森林可燃物的燃烧性与化学组成

从五种针叶树叶(白皮云杉、红松、兴安落叶松、黑皮油松、樟子松)以及六种阔叶树叶(柳树、白桦、杨树、黄波罗、水曲柳、蒙古栎)的春季和秋季样品的水分、灰分(水溶性和水不溶性)、醚抽提物、含氮量、含磷量的分析得出:兴安落叶松和柳树的可燃性最小。这一结果与热重分析所得结果相符合。     

Evaluating biodegradability of soil organic matter by its thermal stability and chemical composition

The stability of soil organic matter (SOM) as it relates to resistance to microbial degradation has important implications for nutrient cycling, emission of greenhouse gases, and C sequestration. Hence, there is interest in developing new ways to quantify and characterise the labile and stable forms of SOM. Our objective in this study was to evaluate SOM under widely contrasting management regimes to determine whether the variation in chemical composition and resistance to pyrolysis observed for various constituent C fractions could be related to their resistance to decomposition. Samples from the same soil under permanent pasture, an arable cropping rotation, and chemical fallow were physically fractionated (sand: 2000-50 μm; silt: 50-5 μm, and clay: <5 μm). Biodegradability of the SOM in size fractions and whole soils was assessed in a laboratory mineralization study. Thermal stability was determined by analytical pyrolysis using a Rock-Eval pyrolyser, and chemical composition was characterized by X-ray absorption near-edge structure (XANES) spectroscopy at the C and N K-edges. Relative to the pasture soil, SOM in the arable and fallow soils declined by 30% and 40%, respectively. The mineralization bioassay showed that SOM in whole soil and soil fractions under fallow was less susceptible to biodegradation than that in other management practices. The SOM in the sand fraction was significantly more biodegradable than that in the silt or clay fractions. Analysis by XANES showed a proportional increase in carboxylates and a reduction in amides (protein) and aromatics in the fallow whole soil compared to the pasture and arable soils. Moreover, protein depletion was greatest in the sand fraction of the fallow soil. Sand fractions in fallow and arable soils were, however, relatively enriched in plant-derived phenols, aromatics, and carboxylates compared to the sand fraction of pasture soils. Analytical pyrolysis showed distinct differences in the thermal stability of SOM among the whole soil and their size fractions; it also showed that the loss of SOM generally involved preferential degradation of H-rich compounds. The temperature at which half of the C was pyrolyzed was strongly correlated with mineralizable C, providing good evidence for a link between the biological and thermal stability of SOM.     

光胁迫对沙冬青叶绿素荧光特征和光呼吸的影响

使用LI-6400测定乌兰布和沙漠东北缘的沙冬青在不同光合有效辐射下的叶绿素荧光特征和光呼吸变化,进而研究其光破坏防御特征的变化。结果表明,PSⅡ最大光化学量子产量(Fv/Fm)可作为衡量沙冬青光胁迫程度大小指标,有效光化学量子产量(Fv′/Fm′)、总光合速率(Pt)、非光化学猝灭(qN)、光呼吸速率(Rp)和Rp/Pt等指标的光进程曲线临界点值和临界点光强度与Fv/Fm的关系都具有明显的规律性。随着Fv/Fm降低,光胁迫程度增加,导致沙冬青光胁迫的最小光合有效辐射降低。可见,沙冬青光破坏防御的一种策略是在胁迫程度较小时通过提高热耗散和光呼吸相对比值(Rp/Pt)来消耗过剩能量,而在胁迫程度较大时可通过增加抑制热耗散和光呼吸的光合有效辐射实现对过剩光能的消耗。     

Flowability,moisture sorption and thermal properties of tef [Eragrostis tef (Zucc.) Trotter] grain flours

Recently tef is attracting the attention of the modern food industry since it is a gluten-free grain encompassing highly appreciated nutritional advaxntages. As a relatively new raw material, little information on its handling and processing properties is available. Flowability, water sorption characteristics and thermal properties of flours from three Ethiopian tef varieties were studied. Wheat (whole and refined) and rice flours were included as references. Tef flours were less flowable than the reference flours and their flow properties were more sensitive to water activity changes. Tef flours led to sigmoidal sorption isotherms with estimated monolayer water content of 0.053 (BET model) and 0.057 (GAB model) g water/g dry solids. No significant differences among the three tef varieties were observed on their gelatinization enthalpies that were higher than that of wheat and similar to rice. The amylopectin recrystallization extent after 7 days of storage at 4 °C was significantly higher in tef than in wheat flour.     

Comparative study on the effects of buckwheat by roasting: Antioxidant properties,nutrients, pasting,and thermal properties

The increasing need to prolong the shelf life of buckwheat has prompted the use of roasting techniques in buckwheat processing. For effective roasting, the responses of common buckwheat (CB) and tartary buckwheat (TB) to the process should be explored. Herein, the antioxidant properties, nutrients, pasting, and thermal properties of raw and roasted buckwheat flours (roasted at 200 °C for 50 s) from two CB and three TB varieties were investigated. Results showed that roasting considerably reduced the total flavonoid content (TFC) and total phenolic content (TPC) of TB. The TPC of CB was significantly improved by roasting, whereas the TFC significantly decreased. The total antioxidant capacities were consistent with the TPCs. Additionally, the colour deepened as the amount of antioxidant compounds increased. Unexpectedly, roasting enhanced the protein and fat contents of CB and decreased those of TB. Roasting improved the nutritional quality and antioxidant capacity of CB, and opposite results were obtained in TB. In conclusion, CB was more suitable to the development of roasted specialty products with nutritional applications than TB. We suggest that differences among varieties should be considered first in the buckwheat roasting process.     

Thermal and rheological properties of brown flour from Indica rice

The thermal, paste and rheological properties of brown flours from four Indica rice subspecies with different amylose content were examined using Differential scanning calorimetry (DSC), Brabender Viscometer and rheometer. Peak, final and setback viscosities (p < 0.05) increased with increasing amylose content from Brabender micro Visco-Amylo-Graph (MVA), but the phase transition temperatures of brown rice flour from DSC (p < 0.05) decreased with increasing amylose content. Rheological properties were determined by steady shear, small amplitude oscillatory shear (SAOS) and thixotropic experiments. SAOS results showed a gel-like viscoelastic behavior with G′ higher than G″. Steady-shear results showed that the brown rice flour exhibited a non-Newtonian shear-thinning behavior and the flow curves can be well described by the Herschel-Bulkley model. The upward-downward rheograms showed that brown rice flour gel, except IR-1, had a hysteresis loop, indicating a strong thixotropic behavior.     

二氧化碳基塑料降解性能的研究

[目的]研究二氧化碳基塑料的降解性能.[方法]以PPC为原料,通过生物降解、热氧化降解和光降解研究了PPC的降解性能.利用乌式粘度计测定了降解过程中PPC塑料的分子量变化;利用傅里叶变换红外光谱仪表征了降解过程中PPC的红外光谱特性.[结果]PPC薄膜在27℃恒温培养箱中生物降解15 d后,降解效果明显.180℃热氧化降解36 h,PPC塑料的分子量减少了63％.光氧化降解5d后,PPC塑料的分子量减少了约85％.[结论]与生物降解相比,PPC塑料的热氧化和光降解程度更为明显.     

Single nucleotide polymorphism in avian uncoupling protein gene is associated with thermoregulation in chicks

Avian uncoupling protein (av-UCP) is a key protein for thermoregulation in poultry. A single nucleotide polymorphism (SNP) in the av-UCP gene has been reported in chickens. The purpose of the current study was to clarify the association between this av-UCP gene mutation and thermoregulation in chickens. Wild and mutant type chicks for the av-UCP gene SNP (g. 1270 of the av-UCP gene exon 3 with C to T substitution and amino acid substitution) were exposed to high ambient temperature. Rectal temperature, radiation temperature on the body surface, and the expression of heat dissipation behavior (wing drooping and panting) during heat exposure were measured. In addition, oxygen consumption rate in the thermoneutral zone in wild and mutant type chicks was measured. Changes in wing temperature during heat exposure in wild-type chicks were lower than those in mutants. The latency of continuous wing drooping during heat exposure in wild-type chicks was shorter than in mutant chicks. It was also found that the SNP in the av-UCP gene caused reduced oxygen consumption. These results suggest that the av-UCP gene mutation affects thermoregulation, especially heat production, in chickens.