N,N′-二（对硝基苯基）-2,2-′（对苯二氧基）二乙酰胺的合成、结构及计算

以对硝基苯基氯乙酰胺和对苯二酚为原料,在丙酮溶液中反应合成了N,N′-二(对硝基苯基)-2,2-′(对苯二氧基)二乙酰胺.在室温下采用自然扩散溶剂DM F和乙醇混合溶液(1∶20,体积分数)得到了适合于X射线衍射分析的单晶体.依据晶体结构数据建立了分子结构模型,并利用量子化学半经验PM 3方法进行结构优化计算和频率分析.M u lliken电荷布居分析表明分子中醚氧原子和羰基氧原子上都带有大量负电荷,并且与分子内的氢原子之间有氢键作用.     

用蓖麻油合成聚氨酯乳液的研究

以蓖麻油与聚醚（N210，Mn=1000)、甲苯二异氰酸酯（TDI）为主要原料，以二乙烯三胺、环氧氯丙烷、马来酸酐等为亲水单体，通过丙酮法制得了稳定的水性聚氨酯乳液。探讨了聚合反应的机理，研究了亲水单体含量对聚氨酯乳液的粘度、稳定性、乳液成膜的干燥时间以及胶膜的耐水性的影响。结果表明，当亲水单体环氧氯丙烷和马来酸酐含量为18.0%时，可以制得稳定的含蓖麻油的水性聚氨酯乳液，并且胶膜具有良好的耐水性。     

松木粉／聚醚砜树脂复合材料的制备及选择性激光烧结试验

以松木粉、聚醚砜树脂为材料,用SHR－10A型高速混合机制备松木粉／聚醚砜树脂复合粉末;用HRPS－ⅢA型激光粉末烧结快速成型机,遴选出复合粉末可用于选择性激光烧结工艺参数及适宜的预热温度,烧结成型。测量了不同松木粉质量比对复合粉末力学性能的影响,观察并测量了输入不同的能量密度时,烧结试件的成型效果和力学性能。结果表明：随着松木粉质量比的增加,木塑复合材料的力学性能降低。对于松木粉质量比为20％的木塑复合粉末,当输入的能量密度为0．128 J／mm3时,复合粉末即可成型;当输入的能量密度为0．312 J／mm3时,木塑复合材料的拉伸强度达到4．8465 MPa,弯曲强度为8．2152 MPa,冲击强度为1．2574 MPa,此时力学性能最强;若输入的能量密度大于0．312 J／mm3时,出现过烧现象,力学性能下降。采用扫描电镜对烧结件断面的形貌进行了表征。     

丙烯海松酸聚酯多元醇的合成及其性质研究

以丙烯海松酸为二元酸，与不同的二元醇进行缩聚反应制备丙烯海松酸聚酯多元醇。测定了不同聚酯多元醇的分子量，羟值，聚合度，官能度及粘度管理化参数，分析了产物的红外光谱及耐热性。研究结果表明，所得聚酯多元醇均可作为耐热多元醇原料使用。     

竹纤维增强聚酰胺树脂复合材料界面改性

对竹纤维增强聚酰胺树脂复合材料界面改性剂及其界面改性机理进行研究,以聚乙二醇和马来酸酐为原料,用热催化法合成具有线型结构的羧化聚醚。通过红外光谱分析表明,在聚醚链上成功地接枝马来酸酐;经羧化聚醚界面改性剂改性后,羧化聚醚中的马来酸酐可与竹纤维中的羟基发生酯化反应;聚酰胺树脂端氨基和酰胺键中的亚氨基与羧化聚醚中马来酸酐发生酰胺化反应。经2%羧化聚醚改性后,竹纤维聚酰胺树脂复合材料强度性能指标和热变形温度均有大幅度地提高,竹纤维增强效果显著。     

Enzymatic degradation of FODMAPS via application of β-fructofuranosidases and α-galactosidases- A fundamental study

Cereals and pulses often contribute to the intake of Fermentable Oligo-, Di-, Monosaccharides, and Polyols (FODMAPs) due to high amounts of fructans or galactooligosaccharides (GOS). FODMAPs can trigger symptoms of Irritable Bowel Syndrome (IBS) and therefore, the development of foods and beverages with a lower FODMAP-content are favourable for IBS patients. Enzyme technology is a promising tool to reduce the FODMAP-content in foods and to maintain product quality. This fundamental study investigates the efficiency of invertase, inulinase, and α-galactosidase as potential food additives to reduce the total FODMAP content of food ingredients. Extracts of high FODMAP ingredients, such as wheat and lentil, and standard solutions of various fructans and GOS were incubated with invertase, inulinase and α-galactosidase for 1 h and 2 h. Contents of oligosaccharides before and after treatment and related IBS-triggering reaction products were quantified using ion chromatography. Inulinase showed a high degradation yield (over 90% of degradation) for both GOS and fructans. For invertase only low degradation yields were measured. α-Galactosidase showed the highest efficiency in decomposing GOS (100% of degradation) and led to non-IBS triggering degradation products. This indicates a high potential for a combined inulinase/α-galactosidase treatment for products containing both fructans and GOS.     

丙烯海松酸聚氧乙烯酯聚醚多元醇的合成研究

研究了丙烯海松酸与不同摩尔数的环氧乙烷所进行的开环均聚和共聚反应。探讨了不同因素对反应速度及环氧乙烷聚合度对产物性能的影响，分析了产物的红外光谱及热重曲线。结果表明，该聚醚多元醇可作为一种新型多元醇应用于聚氨酯涂料中。     

蓖麻油聚醚多元醇在聚氨酯软泡中的应用

蓖麻油聚醚多元醇主要是指通过使用双金属催化剂(DMC)制取相对分子质量在2000～5600 的聚氨酯(PU)软泡用多元醇,将该物质与软泡聚醚多元醇H-330 开展性能实验测试。该项结果显示, 相对分子质量为2000 的蓖麻油聚醚多元醇的性能明显好于H-330 聚醚,这项实验证明蓖麻油聚醚多 元醇能够成功代替聚醚多元醇生产普通软泡。本文在这项实验基础上,分析蓖麻油聚醚多元醇在聚 氨酯软泡中的应用研究,为相关领域的研制提供理论支持。     

松香聚醚酯消泡剂的制备研究

制备了松香聚醚酯消泡剂,测定了消泡与控泡性能。实验结果为：合成松香聚醚酯的催化剂对甲苯磺酸的用量为0．12％,反应温度100-200℃,反应时间6-7h。松香一元脂肪醇聚醚酯中,环氧丙烷-环氧乙烷（PO-EO）聚醚的相对分子质量（MW）增大有利于消泡,一元聚醚中nPO与nEO为64-78：10—12,即npo：ng比值为7．25时消泡与控泡性能最优;较大MW的二元PO-EO聚醚的二松香酯消泡与控泡性提高,但MW大于7000时分散性下降,不利于消泡。聚醚中EO的质量比影响消泡与控泡性,当EO占松香聚醚酯质量的10％时,消泡性最优。     

Genetic responses in milling,flour quality,and wheat sensitivity traits to grain yield improvement in U.S. hard winter wheat

A rising global population necessitates continued genetic improvement of wheat (Triticum spp.), but not without monitoring of unintended consequences to processors and consumers. Our objectives were to re-establish trends of genetic progress in agronomic and milling traits using a generational meter stick as the timeline rather than cultivar release date, and to measure correlated responses in flour quality and human wheat-sensitivity indicators. Grain yield and kernel size showed stepwise increases over cycles, whereas wheat protein content decreased by 1.1 g/100 g. Reduced protein content, however, did not result in lower dough strength pertinent to bread baking. A novel method of directly testing gluten elasticity via the compression-recovery test indicated a general increase in gluten strength, whereas the ratio of total polymeric to total monomeric proteins remained stable. Also showing no change with genetic progress in yield were flour levels of gluten epitopes within the key immunotoxic 33-mer peptide. The oligosaccharide fructan, present in milled and wholemeal flours, increased with increasing grain yield potential. While yield improvement in U.S. bread wheat was not accompanied by a decline in gluten strength or systematic shift in a key wheat sensitivity parameter, the unanticipated rise in total fructans does implicate potentially new dietary concerns.