Authors:S. Gao, S. Chen, G. Xie, G. Fan, and Q. Shi
Summary A ternary solid complex Gd(Et2dtc)3(phen) has been obtained from reactions of sodium diethyldithiocarbamate (NaEt2dtc), 1,10-phenanthroline (phen) and hydrated gadolinium chloride in absolute ethanol. The title complex was described by chemical and elemental analyses, TG-DTG and IR spectrum. The enthalpy change of liquid-phase reaction of formation of the complex, ΔrHΘm(l), was determined as (-11.628±0.0204) kJ mol-1 at 298.15 K by a RD-496 III heat conduction microcalorimeter. The enthalpy change of the solid-phase reaction of formation of the complex, ΔrHΘm(s), was calculated as (145.306±0.519) kJ mol-1 on the basis of a designed thermochemical cycle. The thermodynamics of reaction of formation of the complex was investigated by changing the temperature of liquid-phase reaction. Fundamental parameters, the apparent reaction rate constant (k), the apparent activation energy (E), the pre-exponential constant (A), the reaction order (n), the activation enthalpy (ΔrHΘ≠), the activation entropy (ΔrSΘ≠), the activation free energy (ΔrGΘ≠) and the enthalpy (ΔrHΘ≠), were obtained by combination of the thermodynamic and kinetic equations for the reaction with the data of thermokinetic experiments. The constant-volume combustion energy of the complex, ΔcU, was determined as (-18673.71±8.15) kJ mol-1 by a RBC-II rotating-bomb calorimeter at 298.15 K. Its standard enthalpy of combustion, ΔcHΘm, and standard enthalpy of formation, ΔfHΘm, were calculated to be (-18692.92±8.15) kJ mol-1 and (-51.28±9.17) kJ mol-1, respectively.
Authors:G. Xie, S. Chen, S. Gao, X. Meng, and Q. Shi
A novel solid complex, formulated as Ho(PDC)3
(o-phen), has been obtained from the reaction
of hydrate holmium chloride, ammonium pyrrolidinedithiocarbamate (APDC) and
in absolute ethanol, which was characterized by elemental analysis, TG-DTG
and IR spectrum. The enthalpy change of the reaction of complex formation
from a solution of the reagents, ΔrHmθ (sol), and the molar heat capacity of the complex, cm,
were determined as being –19.1610.051 kJ mol–1
and 79.2641.218 J mol–1 K–1
at 298.15 K by using an RD-496 III heat conduction microcalorimeter. The enthalpy
change of complex formation from the reaction of the reagents in the solid
phase, ΔrHmθ(s), was calculated as
being (23.9810.339) kJ mol–1 on the
basis of an appropriate thermochemical cycle and other auxiliary thermodynamic
data. The thermodynamics of reaction of formation of the complex was investigated
by the reaction in solution at the temperature range of 292.15–301.15
K. The constant-volume combustion energy of the complex, ΔcU, was determined as being –16788.467.74
kJ mol–1 by an RBC-II type rotating-bomb
calorimeter at 298.15 K. Its standard enthalpy of combustion, ΔcHmθ, and standard enthalpy of formation,
ΔfHmθ, were calculated to be –16803.957.74 and –1115.428.94
kJ mol–1, respectively.
Authors:X. Wang, X. Li, H. Yan, Y. Qu, G. Sun, X. Xie, and Y. Zhang
The kinetic characteristic of thermal decomposition of the Emulsion Explosive Base Containing Fe and Mn elements (EEBCFM)
which was used to prepare nano-MnFe2O4 particles via detonation method was investigated by means of non-isothermal DSC and TG methods at various heating rates of
2.5, 5 and 7.5°C min−1respectively under the atmosphere of dynamic air from room temperature to 400°C.
The results indicated that the EEBCFM was sensitive to temperature, especially to heating rate and could decompose at the
temperature up to 60°C. The maximum speed of decomposition (dα/dT)m at the heating rate of 5 and 7.5°C min−1 was more than 10 times of that at 2.5°C min−1 and nearly 10 times of that of the second-category coal mine permitted commercial emulsion explosive (SCPCEE). The plenty
of metal ions could seriously reduce the thermal stability of emulsion explosive, and the decomposition reaction in the conversion
degree range of 0.0∼0.6 was most probably controlled by nucleation and growth mechanism and the mechanism function could be
described with Avrami-Erofeev equation with n=2. When the fractional extent of reaction α>0.6, the combustion of oil phase primarily controlled the decomposition reaction.
Authors:L.-M. Zhang, W.-G. Xie, T.-T. Wen, and X. Zhao
The thermal behavior of five free anthraquinones (chrysophanol, emodin, physcion, aloe-emodin, and rhein) from rhubarb had
been investigated using TG, DTG and DTA technique. The results show that all the free anthraquinones have the similar TG and
DTG curve shapes, however, due to the substituted groups attached on the skeleton of 1,8-dihydroxy anthraquinone are different,
every anthraquinone has different mass loss features. Moreover, all the DTA curves of these free anthraquinones have two obviously
characteristic peaks, but with special curvilinear types, peak location and peak values. Therefore, thermal analysis (TA)
characteristics of anthraquinones above mentioned could be established, and it is possible to easily distinguish these anthraquinones
by using TA technique.
Authors:H. Xie, L. Cao, L. Ye, G. Shan, and W. Song
In this study, the ability of microRNA-1906 (miR-1906) to attenuate bone loss in osteoporosis was evaluated by measuring the effects of a miR-1906 mimic and inhibitor on the cellular toxicity and cell viability of MC3T3‐E1 cells. Bone marrow-derived macrophage (BMM) cells were isolated from female mice, and tartrate-resistant acid phosphatase signalling was performed in miR-1906 mimic-treated, receptor-activated nuclear factor kappa-B (NF-κB) ligand (RANKL)-induced osteoclasts. In-vivo, osteoporosis was induced by ovariectomy (OVX). Rats were treated with 500 nmol/kg of the miR-1906 mimic via intrathecal administration for 10 consecutive days following surgery. The effect of the miR-1906 mimic on bone mineral density (BMD) in OVX rats was observed in the whole body, lumbar vertebrae and femur. Levels of biochemical parameters and cytokines in the serum of miR-1906 mimic-treated OVX rats were analysed. The mRNA expression of toll-like receptor 4 (TLR4), myeloid differentiation primary response 88 (MyD88), p-38 and NF-κB in tibias of osteoporotic rats (induced by ovariectomy) was observed using quantitative reverse-transcription polymerase chain reaction. Treatment with the miR-1906 mimic reduced cellular toxicity and enhanced the cell viability of MC3T3‐E1 cells. Furthermore, osteoclastogenesis in miR-1906 mimic-treated, RANKL-induced osteoclast cells was reduced, whereas the BMD in the miR-1906 mimic-treated group was higher than in the OVX group of rats. Treatment with the miR-1906 mimic also increased levels of biochemical parameters and cytokines in the serum of ovariectomised rats. Finally, mRNA expression levels of TLR4, MyD88, p-38 and NF-κB were lower in the tibias of miR-1906 mimic-treated rats than in those of OVX rats. In conclusion, the miR-1906 mimic reduces bone loss in rats with ovariectomy-induced osteoporosis by regulating the TLR4/MyD88/NF‐κB pathway.
Authors:W.-C. Xie, X.-H. Gu, Z.-C. Tan, J. Tang, G.-Y. Wang, C.-R. Luo, and L.-X. Sun
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 Tp of GLY-A and GLY-B were 254.6 and 275.7°C. The Tpeak 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.