The dilution enthalpies of D-mannitol and D-sorbitol in aqueous sodium chloride solution at various concentrations have been determined by isothermal microcalorimetry
at 298.15 K. The homogeneous enthalpic interaction coefficients over a quite large range of concentration of aqueous sodium
chloride solutions have been calculated according to the excess enthalpy concept. The results show that enthalpic pairwise
interaction coefficients (h2) of D-mannitol and D-sorbitol are positive in aqueous sodium chloride solution and become more positive with increase of the concentration of
sodium chloride. The results are interpreted in terms of the different conformations of the two polyols, solute-solute and
solute-solvent interactions involved by solvent effects.
Authors:J.R. Li, D.X. Li, L. Li, W.L. Deng, L.S. Ding, H.X. Xu, and Y. Zhou
A rapid and sensitive ultraperformance liquid chromatography-multiple reaction monitoring-multi-stage/mass spectrometry (UPLC-MRM-MS/MS) method has been developed for simultaneous quantification of salvianolic acid B and tanshinone IIA of salvia tropolone tablets in dog plasma. This was achieved by performing quantification using the MRM acquisition with two channels of MRM-MS/MS and MS full scan for more accuracy qualitative results, and the fragmentation transitions of m/z 295→249, 191 for tanshinone IIA and m/z 297→279, 251 for IS in positive mode, m/z 717→519, 321 for salvianolic acid B and m/z 295→267, 239 for IS in negative mode were selected. The UPLC separation was achieved within 3 min in a single UPLC run. Linear calibration curves were obtained over the concentration range of 10 pg/mL−1 ng/mL for tanshinone IIA and 100 pg/mL−1 for salvianolic acid B. Lower limit of quantitation (LLOQ) was 10 pg/mL and 100 pg/mL for tanshinone IIA and salvianolic acid B, respectively. The inter-day and intra-day precision (relative standard deviation, RSD) in all samples were less than 8.21%, and the recoveries were over 85.9% for both tanshinone IIA and salvianolic acid B. The two channels of MRM with MS full scan approach could provide both qualitative and quantitative results without the need for repetitive analyses and resulted in the reduction of further confirmation experiments and analytical time. The pharmacokinetic study of the two active components of salvia tropolone tablets following oral gavage administration of dogs was thus explored with this method.
AP/HTPB based composite
propellants with additives such as ammonium oxalate (AO), mixture of ammonium
oxalate and strontium carbonate (SC) was investigated by burning rate, TG-DTG
and FTIR experiments. The results show that the burning rates of these propellants
are decreased significantly. TG-DTG experiments indicate that decomposition
temperatures of AP with these additives are increased. Furthermore, the activation
energy of the decomposition reaction of AP is also increased in the presence
of AO or AO/SC. These results show that AO or AO/SC restrains the decomposition
of AP. The burning rates of these propellants are decreased. The burning rate
temperature sensitivity of AP/HTPB based propellants is reduced significantly
by the addition of AO or AO/SC. But the effect of AO is less than that of
AO/SC. AO/SC is better effect to reduce temperature sensitivity and at the
same time, to reduce pressure exponent. The reduced heat release at the burning
surface of AP/HTPB/AO is responsible for the reduced temperature sensitivity.
Synergetic action is probably produced between AO and SC within AP/HTPB based
propellants in the pressure range tested. This synergetic effect causes the
heat release to reduce and the burning surface temperature to increase. Moreover,
it makes the net exothermal reaction of condensed phase become little dependent
on T0. Thus, the
burning rate temperature sensitivity is reduced.
Radioiodination of tri-n-butylstannyl-3-quinuclidinyl benzilate (TQNB) and N-succinimidyl-3-(tri-n-butylstannyl) benzoate (STB) was studied. STB was radiolabeled efficiently using iodogen to prepare radioactive N-succinimidyl-3- iodobenzoate (S125IB). TQNB was radioiodinated using Chloramine-T to obtain radioactive iodo-3-quinuclidinyl benzilate (125IQNB). Both S125IB and 125IQNB showed good stability at room temperature in the dark.
Poly(AN—co—St) (PAS) and poly(AN—St—MMA)(PASM) were synthetized by emulsion polymerisation. The glass transition temperatures (Tg) of the copolymers and the relationship between Tg and the components of the copolymers were investigated by differential scanning calorimetry. The results show that Tg for the AN—St bipolymers has apeak value in the range 115–118°C at a content of 50 mass% St. When methyl methacrylate was added, the Tg of the terpolymer was decreased by about 2–6°C.The thermostability and the activation energy E of degradation were determined by thermogravimetric analysis.
Authors:D. Li, O. Sihamala, S. Bhulaidok, and L. Shen
Edible black ant (
Roger) is a traditional edible insect species in China. It has long been used as an important ingredient of health foods. The aim of the present study was to investigate the changes of organic compounds following sun drying of edible black ant. The results showed that fresh and sun dried edible black ant samples have 28 organic components. Nine of them found in the present study have not been reported previously such as 8-heptadecene and (E,E)-6,10,14-trimethyl-5,9,13-pentadecatrien-2-one. Five constituents disappeared and 4 components formed while the ant was sun dried. The major organic compounds of fresh and sun dried edible black ant belong to fatty acids and hydrocarbons. Some compounds such as fatty acids, aldehyde and alkanes appeared during the procedure indicating that sun drying speeds up lipid oxidation and hydrolytic rancidity.
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.
The catalytic and accelerating effects of three coal-burning additives (CBA) on the burning of graphite were studied with
the help of thermogravimetric (TG) analysis. The kinetic study on the catalytic oxidation of the graphite doped with CBA was
carried out and the results were presented. The results show that the CBA can change the carbon oxidation/combustion course
by catalytic action and change the activation energy, thus improving the combustion efficiency.
Authors:F. Cui, J. Li, A. Ding, C. Zhao, X. Li, D. Feng, X. Wang, L. Wang, and H. Wang
To comprehensively understand the genetic basis of plant height (PH), quantitative trait locus (QTL) analysis for internode lengths, internode component indices and plant height component index (PHCI) were firstly conducted in the present study. Two related F8:9 recombinant inbred line (RIL) populations comprising 485 and 229 lines were used. Two hundred and nine putative additive QTL for the eight traits were identified, 35 of which showed significance in at least three trials. Of these, at least 11 pairwise QTL were common to the two populations. PH components at the QTL level had different effects on PH, confirming our previous multivariate conditional analysis (Cui et al. 2011). Eleven major QTL that showed consistency in expression across environments should be of great value in the genetic improvement of PH in wheat. The results above will enhance the understanding of the genetic basis of PH in wheat.