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Journal of Thermal Analysis and Calorimetry
Authors: Y. Y. Di, Z. C. Tan, L. W. Li, S. L. Gao, and L. X. Sun

Abstract

Low-temperature heat capacities of a solid complex Zn(Val)SO4·H2O(s) were measured by a precision automated adiabatic calorimeter over the temperature range between 78 and 373 K. The initial dehydration temperature of the coordination compound was determined to be, T D=327.05 K, by analysis of the heat-capacity curve. The experimental values of molar heat capacities were fitted to a polynomial equation of heat capacities (C p,m) with the reduced temperatures (x), [x=f (T)], by least square method. The polynomial fitted values of the molar heat capacities and fundamental thermodynamic functions of the complex relative to the standard reference temperature 298.15 K were given with the interval of 5 K.

Enthalpies of dissolution of the [ZnSO4·7H2O(s)+Val(s)] (Δsol H m,l 0) and the Zn(Val)SO4·H2O(s) (Δsol H m,2 0) in 100.00 mL of 2 mol dm−3 HCl(aq) at T=298.15 K were determined to be, Δsol H m,l 0=(94.588±0.025) kJ mol−1 and Δsol H m,2 0=–(46.118±0.055) kJ mol−1, by means of a homemade isoperibol solution–reaction calorimeter. The standard molar enthalpy of formation of the compound was determined as: Δf H m 0 (Zn(Val)SO4·H2O(s), 298.15 K)=–(1850.97±1.92) kJ mol−1, from the enthalpies of dissolution and other auxiliary thermodynamic data through a Hess thermochemical cycle. Furthermore, the reliability of the Hess thermochemical cycle was verified by comparing UV/Vis spectra and the refractive indexes of solution A (from dissolution of the [ZnSO4·7H2O(s)+Val(s)] mixture in 2 mol dm−3 hydrochloric acid) and solution A’ (from dissolution of the complex Zn(Val)SO4·H2O(s) in 2 mol dm−3 hydrochloric acid).

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Two new y-type HMW-GSs in Ae. tauschii , 1Dy12.1* t and 1Dy12.2 t with the mobility order of 1Dy12.2 t > 1Dy12.1* t > 1Dy12.1 t >1Dy12, were identified by both SDS-PAGE and MALDI-TOF-MS. Molecular cloning and sequencing showed that the genes encoding subunits 1Dy12.1* t and 1Dy12.2 t had identical nucleotide acid sequences with 1,947 bp encoding a mature protein of 627 residues. Their deduced molecular weights were 67,347.6 Da, satisfactorily corresponding to that of 1Dy12.2 t subunit determined by MALDI-TOF-MS (67,015.7 Da), but was significantly smaller than that of the the 1Dy12.1* t subunit (68,577.1 Da). Both subunits showed high similarities to 1Dy10, suggesting that they could have a positive effect on bread-making quality. Interestingly, the expressed protein of the cloned ORF from accessions TD87 and TD130 in E. coli co-migrated with subunit 1Dy12.2 t , but moved slightly faster than 1Dy12.1* t on SDS-PAGE. The expressed protein in transgenic tobacco seeds, however, had the same mobility as the 1Dy12.1* t subunit, as confirmed by both SDS-PAGE and Western blotting. Although direct evidence of phosphoprotein could not be obtained by specific staining method, certain types of post-translational modifications (PTMs) of the 1Dy12.1* t subunit could not be excluded. We believe PTMs might be responsible for the molecular weight difference between the subunits 1Dy12.1* t and 1Dy12.2 t .

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Abstract  

The decomposition reaction kinetics of the double-base (DB) propellant (No. TG0701) composed of the mixed ester of triethyleneglycol dinitrate (TEGDN) and nitroglycerin (NG) and nitrocellulose (NC) with cerium(III) citrate (CIT-Ce) as a combustion catalyst was investigated by high-pressure differential scanning calorimetry (PDSC) under flowing nitrogen gas conditions. The results show that pressure (2 MPa) can decrease the peak temperature and increase the decomposition heat, and also can change the mechanism function of the exothermal decomposition reaction of the DB gun propellant under 0.1 MPa; CIT-Ce can decrease the apparent activation energy of the DB gun propellant by about 35 kJ mol−1 under low pressure, but it can not display the effect under high pressure; CIT-Ce can not change the decomposition reaction mechanism function under a pressure.

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Abstract  

The recombination of hydrogen and oxygen in technical gaseous waste of nuclear power plants in enlarged scale experiment has been studied on the basis of our previous work.1 The catalyst and its best operating conditions for recombination of hydrogen and oxygen determined in a small scale experiment were demonstrated and tested. The results show that the data obtained in an enlarged scale experiment agreed well with that of in a small scale test. The recombination rate of H2 and O2 was higher than 98.3% and 99.98% respectively. After recombination, the residual concentrations of H2 and O2 in waste gas were O2<3 ppm, H2<400 ppm. The Pd-Al2O3 catalyst and operating conditions determined for gaseous waste processing of nuclear power plants were satisfactory.

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Abstract  

The recombination of hydrogen and oxygen in technical gaseous waste of nuclear power plants has been studied. A highly efficient catalyst for reacting H2 with O2 to form water was prepared. Various operating conditions and factors affecting the recombination of H2 and O2 were tested and the best conditions were determined. Results show that the Pd–Al2O3 catalyst prepared had very good characteristics. The recombination rate of H2 and O2 was higher than 98.3% and 99.9%, respectively. After recombination, residual concentrations of H2 and O2 in waste gas were O2<3 ppm, H2<400 ppm. The Pd–Al2O3 catalyst and operating conditions determined for gaseous waste processing of nuclear power plants were satisfactory.

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Acta Alimentaria
Authors: S. Hu, H. Shu, J.L. Yuan, J.Y. Gao, P.Y. Mu, C.Z. Ren, W. Sang, L.C. Guo, and H.B. Chen

The objective of this study was to evaluate the effect of wheat–oat flour ratio on the physical properties and β-glucan characteristics of extrudates. Results showed that increasing the wheat–oat flour ratio resulted in a decrease in the water solubility index (r2=0.8567) and hardness (r2=0.9316), whereas the expansion ratio (r2=0.9307) and water absorption index (r2=0.9061) increased. Wheat flour generally caused an increase in L values from 57.81 to 62.94 providing bright samples. Few cells were observed at high wheat–oat flour ratios under a scanning electron microscope, and a smooth surface was noted. Meanwhile, the total (r2=0.9867) and soluble (r2=0.9848) β-glucan contents were inversely proportional to the wheat–oat flour ratio. Extrudates with added wheat flour had a high molecular weight, but wheat flour had no significant (P<0.05) effect on the viscosity of β-glucan extracts. Conclusively, incorporation of wheat flour at a wheat–oat flour ratio of 2.33 provides ready-to-eat food based on whole oat flour, on account of improving the texture and providing sufficient β-glucan contents (0.806 g/100 g) without significantly affecting β-glucan viscosity.

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