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Thermodynamic investigation of room temperature ionic liquid

The heat capacity and thermodynamic functions of BMIPF6

Journal of Thermal Analysis and Calorimetry
Authors: Z. Zhang, T. Cui, J. Zhang, H. Xiong, G. Li, L. Sun, F. Xu, Z. Cao, F. Li, and J. Zhao

Abstract  

The molar heat capacities of the room temperature ionic liquid 1-butyl-3-methylimidazolium hexafluoroborate (BMIPF6) were measured by an adiabatic calorimeter in temperature range from 80 to 390 K. The dependence of the molar heat capacity on temperature is given as a function of the reduced temperature (X) by polynomial equations, C P,m (J K−1 mol−1) = 204.75 + 81.421X − 23.828 X 2 + 12.044X 3 + 2.5442X 4 [X = (T − 132.5)/52.5] for the solid phase (80–185 K), C P,m (J K−1 mol−1) = 368.99 + 2.4199X + 1.0027X 2 + 0.43395X 3 [X = (T − 230)/35] for the glass state (195 − 265 K), and C P,m (J K−1 mol−1) = 415.01 + 21.992X − 0.24656X 2 + 0.57770X 3 [X = (T − 337.5)/52.5] for the liquid phase (285–390 K), respectively. According to the polynomial equations and thermodynamic relationship, the values of thermodynamic function of the BMIPF6 relative to 298.15 K were calculated in temperature range from 80 to 390 K with an interval of 5 K. The glass transition of BMIPF6 was measured to be 190.41 K, the enthalpy and entropy of the glass transition were determined to be ΔH g = 2.853 kJ mol−1 and ΔS g = 14.98 J K−1 mol−1, respectively. The results showed that the milting point of the BMIPF6 is 281.83 K, the enthalpy and entropy of phase transition were calculated to be ΔH m = 20.67 kJ mol−1 and ΔS m = 73.34 J K−1 mol−1.

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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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Cereal Research Communications
Authors: H.Y. Li, Z.L. Li, X.X. Zeng, L.B. Zhao, G. Chen, C.L. Kou, S.Z. Ning, Z.W. Yuan, Y.L. Zheng, D.C. Liu, and L.Q. Zhang

High-molecular-weight glutenin subunits (HMW-GSs) are important seed storage proteins associated with bread-making quality in common wheat (Triticum aestivum L., 2n = 6x = 42, AABBDD). Variation in the Glu-A1x locus in common wheat is scare. Diploid Triticum monococcum ssp. monococcum (2n = 2x = 14, AmAm) is the first cultivated wheat. In the present study, allelic variations at the Glu-A1 m x locus were systematically investigated in 197 T. monococcum ssp. monococcum accessions. Out of the 8 detected Glu-A1 m x alleles, 5 were novel, including Glu-A1 m-b, Glu-A1 m-c, Glu-A1 m-d, Glu-A1 m-g, and Glu-A1 m-h. This diversity is higher than that of common wheat. Compared with 1Ax1 and 1Ax2*, which are present in common wheat, these alleles contained three deletions/insertions as well as some single nucleotide polymorphism variations that might affect the elastic properties of wheat flour. New variations in T. monococcum probably occurred after the divergence between A and Am and are excluded in common wheat populations. These allelic variations could be used as novel resources to further improve wheat quality.

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Cereal Research Communications
Authors: Z. L. Li, D. D. Wu, H. Y. Li, G. Chen, W. G. Cao, S. Z. Ning, D. C. Liu, and L. Q. Zhang

Gliadin is a main component of gluten proteins that affect functional properties of bread making and contributes to the viscous nature of doughs. In this study, thirteen novel ω-gliadin genes were identified in several Triticum species, which encode the ARH-, ATDand ATN-type proteins. Two novel types of ω-gliadins: ATD- and ATN- have not yet been reported. The lengths of 13 sequences were ranged from 927 to 1269 bp and the deduced mature proteins were varied from 309 to 414 residues. All 13 genes were pseudogenes because of the presence of internal stop codons. The primary structure of these ω-gliadin genes included a signal peptide, a conserved N-terminal domain, a repetitive domain and a conserved C-terminus. In this paper, we first characterize ω-gliadin genes from T. timopheevi ssp. timopheevi and T. timopheevi ssp. araraticum. The ω-gliadin gene variation and the evolutionary relationship of ω-gliadin family genes were also discussed.

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Abstract  

The migration of 99Tc in a weak loess aquifer was investigated in-situ with undisturbed aquifer medium columns. The columns were obtained horizontally at a depth of 3236 m in an Underground Research Facility (URF). Quartz containing 3H (HTO) and 99Tc (in the form of 99TcO4 -) was introduced into one end of the columns and the columns were covered tightly. Aquifer water was introduced into the columns directly from an experimental shaft in the UFR. Effluents from the columns were collected and the activity of 3H and 99Tc were determined with a liquid scintillation analyzer. The breakthrough curves of 3H and 99Tc indicate that 99Tc migrates a little faster than that 3H does in the aquifer.

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To explore the physiological characteristics of the pepc gene in transgenic wheat (Triticum aestivum) plants, PEPC activities in various organs of T3 plants were analyzed at Feekes 6.0, Feekes 10.3 and Feekes 11.1, and compared to control, untransformed wheat cultivar Zhoumai 19. Net photosynthetic rates (P n) in leaves were also measured at the same stages. At Feekes 11.1, both transgenic and control plants were treated with DCDP. Yield traits were surveyed after harvest. The results indicated that P n and PEPC activity in the flag leaf of transgenic wheat were significantly higher than those of the control at different stages. At Feekes 10.3, P n reached the highest value at 28.2 μmol m−2 s−1 and PEPC activity reached the highest value at 104.6 μmol h−1 mg−1. Both factors significantly increased by 21% compared to the control at Feekes 11.1. PEPC activity in the flag leaf of transgenic plants was significantly higher than that of non-leaf organs. P n of transgenic plants was greatly reduced after DCDP treatment. In the flag leaf of transgenic wheat, P n was significantly correlated to PEPC activities at 0.01 probability level with a correlation coefficient of 0.8957**. The yield traits of transgenic line 1-27-3, such as 1000-grain weight, single spike weight and harvest index were higher than those of the control. Additionally, the spike weight of 1-27-3 showed an increase of approximately 9.5% compared to the control. These results indicated that the expression of maize (Zea mays) pepc gene was different across various organs of transgenic wheat and across every growth stage. Therefore, we conclude that introducing maize pepc gene into wheat plants can increase their P n and improve production.

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Journal of Thermal Analysis and Calorimetry
Authors: Li-Fang Song, Cheng-Li Jiao, Chun-Hong Jiang, Jian Zhang, Li-Xian Sun, Fen Xu, Qing-Zhu Jiao, Yong-Heng Xing, F. L. Huang, Yong Du, Zhong Cao, Fen Li, and Jijun Zhao

Abstract

One-three-dimensional metal-organic frameworks Mg1.5(C12H6O4)1.5(C3H7NO)2 (MgNDC) has been synthesized solvothermally and characterized by single crystal XRD, powder XRD, FT-IR spectra. The low-temperature molar heat capacities of MgNDC were measured by temperature modulated differential scanning calorimetry (TMDSC) over the temperature range from 205 to 470 K for the first time. No phase transition or thermal anomaly was observed in the experimental temperature range. The thermodynamic parameters of MgNDC such as entropy and enthalpy relative to reference temperature of 298.15 K were derived based on the above molar heat capacities data. Moreover, the thermal stability and decomposition of MgNDC was further investigated through thermogravimetry (TG)–mass spectrometer (MS). Three stages of mass loss were observed in the TG curve. TG–MS curve indicated that the oxidative degradation products of MgNDC are mainly H2O, CO2, NO, and NO2.

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Thinopyrum intermedium, which has many useful traits, is valuable for wheat breeding. A new wheat-Thinopyrum addition line, SN100109, was developed from the progeny of common wheat cultivar Yannong 15 and Th. intermedium. It was resistant to most races of Blumeria graminis f. sp tritici (Bgt), which caused powdery mildew in wheat, and its reactions were different from the reactions of gene Pm40 and Pm43. Genomic in situ hybridization (GISH) and molecular marker analysis were used to identify the genomic composition of SN100109. GISH results showed that SN100109 was a wheat-Th. intermedium disomic addition line containing one pair of J chromosomes, and the resistance gene was located on the alien additional chromosomes of SN100109. And four molecular markers BE425942, BF482714, Xgdm93 and BV679214 which were assigned to homologous group 2, were specific molecular markers of the additional chromosomes. All the results indicated that SN100109 contained one pair of 2J chromosomes. SN100109 can be used as a novel germplasm source for introducing powdery mildew resistance genes to wheat in breeding programs.

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Saccharomyces cerevisiae MERIT.ferm was used as mono- and mixed-cultures with Williopsis saturnus var. mrakii NCYC500 in mango wine fermentation. A ratio of 1:1000 (Saccharomyces:Williopsis) was chosen for mixed-culture fermentation to enable longer persistence of the latter. The monoculture of S. cerevisiae and mixed-culture was able to ferment to dryness with 7.0% and 7.7% ethanol, respectively. The monoculture of W. mrakii produced 1.45% ethanol. The mango wines fermented by S. cerevisiae alone and the mixed-culture were more yeasty and winey, which reflected their higher amounts of fusel alcohols, ethyl esters and medium-chain fatty acids. The mango wine fermented by W. mrakii alone was much less alcoholic, but fruitier, sweeter, which corresponded to its higher levels of acetate esters.

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Analysis of the binding interaction of (−)-epigallocatechin-3-gallate (EGCG) and pepsin is important for understanding the inhibition of digestive enzymes by tea polyphenols. We studied the binding of EGCG to pepsin using fluorescence spectroscopy, Fourier transform infrared spectroscopy, isothermal titration calorimetry, and protein-ligand docking. We found that EGCG could inhibit pepsin activity. According to thermodynamic parameters, a negative ΔG indicated that the interaction between EGCG and pepsin was spontaneous, and the electrostatic force accompanied by hydrophobic binding forces may play major role in the binding. Data from multi-spectroscopy and docking studies suggest that EGCG could bind pepsin with a change in the native conformation of pepsin. Our results provide further understanding of the nature of the binding interactions between catechins and digestive enzymes.

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