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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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Journal of Thermal Analysis and Calorimetry
Authors: L. Yang, Li Sun, Fen Xu, J. Zhang, J. Zhao, Z. Zhao, C. Song, R. Wu, and Riko Ozao

Abstract  

The microcalorimetric method has been used to study the effects of cefpiramide and ceftizoxime sodium on the E. coli growth. The results revealed that these two cephalosporins may alter the metabolic way of the E. coli. Moreover, the lethal doses of cefpiramide and ceftizoxime sodium are 2.000 and 0.2000 μg mL−1, respectively. Combining with the relationships between growth rate constant (k), the maximum power output (P m), the time corresponding to the maximum power output (t m) and cephalosporins concentration (C), one can draw the conclusion that the ceftizoxime sodium has a stronger inhibition effects on the growth of E. coli than that of cefpiramide and they both have the possibility to induce the drug fever.

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Abstract  

Isoproturon [N'-(p-cumenyl)-N,N-dimethylurea] was synthesized, and the low-temperature heat capacities were measured with a small sample precise automatic adiabatic calorimeter over the temperature range from 78 to 342 K. No thermal anomaly or phase transition was observed in this temperature range. The melting and thermal decomposition behavior of isoproturon was investigated by thermogravimetric analysis (TG) and differential scanning calorimetry (DSC). The melting point and decomposition temperature of isoproturon were determined to be 152.4 and 239.0C. The molar melting enthalpy, and entropy of isoproturon, ΔH m and ΔS m, were determined to be 21.33 and 50.13 J K-1 mol-1, respectively. The fundamental thermodynamic functions of isoproturon relative to standard reference temperature, 298.15 K, were derived from the heat capacity data.

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Abstract

To develop thermal stable flavor, two glycosidic bound flavor precursors, geranyl-tetraacetyl-β-D-glucopyranoside (GLY-A) and geranyl-β-D-glucopyranoside (GLY-B) were synthesized by the modified Koenigs–Knorr reaction. The thermal decomposition process and pyrolysis products of the two glycosides were extensively investigated by thermogravimetry (TG), differential scanning calorimeter (DSC) and on-line pyrolysis-gas chromatography mass spectroscopy (Py-GC-MS). TG showed the T p of GLY-A and GLY-B were 254.6 and 275.7°C. The T peak of GLY-A and GLY-B measured by DSC were 254.8 and 262.1°C respectively.

Py-GC-MS was used for the simply qualitative analysis of the pyrolysis products at 300 and 400°C. The results indicated that: 1) A large amount of geraniol and few by-products were produced at 300°C, the by-products were significantly increased at 400°C; 2) The characteristic pyrolysis product was geraniol; 3) The primary decomposition reaction was the cleavage of O-glycosidic bound of the two glycosides flavor precursors. The study on the thermal behavior and pyrolysis products of the two glycosides showed that this kind of flavor precursors could be used for providing the foodstuff with specific flavor during heating process.

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Senescence in a wheat (Triticum aestivum L.) leaf is a programmed degeneration process leading to death. During this process, green leaf area duration (GLAD) and green leaf number of main stem (GLNMS) are gradually reduced. In this study, the two traits of Hanxuan10/Lumai14 DH population at different development stages after anthesis were evaluated under rainfed and irrigated conditions, and QTLs were detected. GLAD and GLNMS of two parents and DH population under rainfed condition were less than those under irrigated condition, and close correlations (P < 0 05) were found between GLAD and GLNMS after 25 DAA under both water conditions. GLAD and GLNMS were co-controlled by major and minor genes. QTLs for GLAD were stably expressed at different development stages after anthesis under both water conditions, such as QGlad22-1B-1, QGlad25-1B-1, QGlad28-1B-2 detected under irrigated condition and QGlad25-1B-3, QGlad28-1B-4 mapped under rainfed condition were located at a 20.7 cM marker interval of Xgwm273-EST122 on 1B chromosome. But QTLs for GLNMS were inducibly and specifically expressed at specific developmental stages after anthesis under both water conditions. The findings provide dynamic genetic information related to wheat senescence.

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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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Summary  

Accelerator mass spectrometry (AMS) is an ultra-sensitive method to monitor and trace the environmental exposure levels of 14C-labeled molecules in vivo. Nicotine [3-(1-methyl-2-pyrrolidinyl)-pyridine], a major alkaloid in tobacco products, has proven to be a potential genotoxic compound. Using 14C-labeled nicotine and AMS, we have investigated the inhibitory effect of curcumin, garlic squeeze, grapeseed extract, tea polyphenols, vitamin C and vitamin E, respectively, on nicotine-hemoglobin (Hb) adduction in vivo. The results demonstrated that these dietary constituents induced remarkable decrease of nicotine-Hb adducts. The inhibitory fact may afford an important clue of the chemoprevention of the potential nicotine-induced carcinogenesis.

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