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Abstract  

The power-time curves of the growth of three strains of petroleum bacteria at different temperatures have been determined. A novel equation of a power-time curve has been proposed in this paper. The general formula to calculate the rate constant of the bacterial growth has been derived. The rate constants of the bacterial growth at different temperatures, the heat production per newly formed bacterium, the bacterial number at the end of the bacterial growth and the deceleration rate constant of the bacterial growth at 50.00°C, have been calculated. The optimum growth temperatures of the three strains have been obtained.

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Two hundred and ninety F9 recombinant inbred lines (RILs) derived from the bread wheat cultivar Gaocheng 8901 and the waxy wheat cultivar Nuomai 1 were used in determining the high-molecular-weight glutenin subunit (HMW-GS) and waxy protein subunit combinations and their effects on the dough quality and texture profile analysis (TPA) of cooked Chinese noodles. Seven alleles were detected at Glu-1 loci. There were two alleles found at each of the Wx-A1, Wx-B1 and Wx-D1 loci. Eight allelic combinations were observed for HMW-GS, LMW-GS and waxy proteins, respectively. Both the 1/7+8/5+10 and 1/7+8/5+12 combinations contributed to dough elasticity, and the 1/7+8/5+10 combination also provided better TPA characteristics. Compared to Wx protein, HMW-GS was more important on dough alveogram properties. LMW-GS significantly affected springiness and cohesiveness; HMW-GS mainly affected the hardness; Wx×LMW-GS significantly affected the springiness, cohesiveness and chewiness; HMW-GS×Wx×LMW-GS mainly influenced the springiness and chewiness. But HMW-GS×LMW-GS only affected the spinginess. These indicated the TPA of noodles was significantly affected by the interactions between glutenin and Wx proteins.

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Abstract  

The power vs. time curves of the promoter bacteria of a nutrient drug were determined by using a 2277 Thermal Activity Monitor (Sweden). A new experimental model of bacterial growth were established. The growth rate constant, heat output and optimum concentration of specific promoter bacterial of nutrient drug were calculated.

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Abstract  

Molar heat capacities (C p,m) of aspirin were precisely measured with a small sample precision automated adiabatic calorimeter over the temperature range from 78 to 383 K. No phase transition was observed in this temperature region. The polynomial function of C p,m vs. T was established in the light of the low-temperature heat capacity measurements and least square fitting method. The corresponding function is as follows: for 78 K≤T≤383 K, C p,m/J mol-1 K-1=19.086X 4+15.951X 3-5.2548X 2+90.192X+176.65, [X=(T-230.50/152.5)]. The thermodynamic functions on the base of the reference temperature of 298.15 K, {ΔH TH 298.15} and {S T-S 298.15}, were derived. Combustion energy of aspirin (Δc U m) was determined by static bomb combustion calorimeter. Enthalpy of combustion (Δc H o m) and enthalpy of formation (Δf H o m) were derived through Δc U m as - (3945.262.63) kJ mol-1 and - (736.411.30) kJ mol-1, respectively.

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Influence of different maturity stages and treatments of ethephon, exogenous ABA, and fluridone on the ripening and hormone level of ‘Zhonghuashoutao’ peach during development and post-harvest storage were investigated. The accumulation of endogenous ABA appeared at the onset of ripening and peaked at two weeks before harvest. Fruit firmness decreased, while ethylene release and SSC/TA increased sharply after a maximum peak of ABA, which have triggered the initiation of the fruit ripening. The fruits, harvested at 170 d when fruits have ripened and stored at 20 °C, showed an ethylene climacteric peak, and the pulp started softening normally, and the SSC/TA value increased. Compared with them, the immature green fruits harvested at other dates, could not mature normally due to the lack of normal reciprocity between ABA and ethylene. The ethylene release was promoted by the treatment of exogenous ABA and ethephon during ripening until the endogenous ABA reached a maximum value. However, fluridone treatment showed an inhibitory effect. The above-mentioned changes occurred again in the peach fruits after harvest. The results indicated that both ABA and ethylene play important roles in peach ripening, and their action depended on the ripening stage of peach.

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Journal of Thermal Analysis and Calorimetry
Authors: X.-C. Lv, Z.-C. Tan, Z.-A. Li, Y.-S. Li, J. Xing, Q. Shi, and L.-X. Sun

Abstract  

The (R)-BINOL-menthyl dicarbonates, one of the most important compounds in catalytic asymmetric synthesis, was synthesized by a convenient method. The molar heat capacities C p,m of the compound were measured over the temperature range from 80 to 378 K with a small sample automated adiabatic calorimeter. Thermodynamic functions [H TH 298.15] and [S TS 298.15] were derived in the above temperature range with a temperature interval of 5 K. The thermal stability of the substance was investigated by differential scanning calorimeter (DSC) and a thermogravimetric (TG) technique.

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Journal of Thermal Analysis and Calorimetry
Authors: F. Xu, L. Sun, J. Zhang, Y. Qi, L. Yang, H. Ru, C. Wang, X. Meng, X. Lan, Q. Jiao, and F. Huang

Abstract  

Heat capacities of the carbon nanotubes (CNTs) with different sizes have been measured by modulated temperature differential scanning calorimetry (MDSC) and reported for the first time. The results indicated the values of C p increased with shortening length of CNTs when the diameters of CNTs were between 60 and 100 nm. However, the values of C p of CNTs were not affected by their diameter when the lengths of CNTs were 1–2 um, or not affected by the length of CNTs when their diameters were below 10 nm. The thermal stabilities of the CNTs have been studied by TG-DTG-DSC. The results of TG-DTG showed that thermal stabilities of CNTs were enhanced with their diameters increase. With lengths increase, the thermal stabilities of CNTs increased when their diameters were between 60 and 100 nm, but there is a slight decrease when their diameters were less than 60 nm. The further DSC analyses showed both released heat and T onset increased with the increase of CNTs diameters, which confirms the consistency of the results from both TG-DTG and DSC on CNTs thermal stability.

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