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The coding sequence of starch branching enzyme I gene (SBEI) of 30 rice varieties from China, Laos and Thailand were cloned. All thirty sequences contain 2,463 bp and 14 exons and encode for 820 amino acids. Three sites of Single Nucleotide Polymorphisms (SNPs) A < C, T < C, and T < C were found at positions 1,107, 2,156 and 2,271 in Exon with 6, 13 and 14 respectively. The SNPs at position 1,107 A < C and position 2,271 T < C were silent mutations. The SNP at position 2,156 T < C was a missense mutation and induced a mutation from valine (GTG) to alanine (GCG). Three haplotypes A/T/T, C/T/C and C/C/C were observed. The phylogenetic analysis of 81 SBEI CDS sequences, out of which 30 are from this study and 51 are from previous, classifies them into 2 major groups using 4 sequences as outgroup. The group of monocot comprised of rice, barley, wheat, sorghum whereas maize and the group of dicot comprised of potato, cassava, poplar, Chinese chestnut, bean, legumes and apple. The group of rice SBEI CDS was a major clade in monocot group with high bootstrap value. SBEI gene of rice from China, Laos and Thailand, wheat, apple and poplar contain 14 exons while SBEI gene of rice from Japan and Korea contained only 12 exons. The GC content of SBEI gene of rice varieties was lower than that of wheat and apple but higher than that of poplar.

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The molar heat capacity C p,m of 1,2-cyclohexane dicarboxylic anhydride was measured in the temperature range from T=80 to 390 K with a small sample automated adiabatic calorimeter. The melting point T m, the molar enthalpy Δfus H m and the entropy Δfus S m of fusion for the compound were determined to be 303.80 K, 14.71 kJ mol−1 and 48.43 J K−1 mol−1, respectively. The thermodynamic functions [H T-H 273.15] and [S T-S 273.15] were derived in the temperature range from T=80 to 385 K with temperature interval of 5 K. The thermal stability of the compound was investigated by differential scanning calorimeter (DSC) and thermogravimetry (TG), when the process of the mass-loss was due to the evaporation, instead of its thermal decomposition.

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A complex of neodymium perchloric acid coordinated with L-glutamic acid and imidazole, [Nd(Glu)(H2O)5(Im)3](ClO4)6·2H2O was synthesized and characterized by IR and elements analysis for the first time. The thermodynamic properties of the complex were studied with an automatic adiabatic calorimeter and differential scanning calorimetry (DSC). Glass transition and phase transition were discovered at 221.83 and 245.45 K, respectively. The glass transition was interpreted as a freezing-in phenomenon of the reorientational motion of ClO4 ions and the phase transition was attributed to the orientational order/disorder process of ClO4 ions. The heat capacities of the complex were measured with the automatic adiabatic calorimeter and the thermodynamic functions [H T-H 298.15] and [S T-S 298.15] were derived in the temperature range from 80 to 390 K with temperature interval of 5 K. Thermal decomposition behavior of the complex in nitrogen atmosphere was studied by thermogravimetric (TG) analysis and differential scanning calorimetry (DSC).

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The isoquinoline alkaloids were isolated from traditional Chinese drugs of Phellodendri Cortex, Radix Stephaniae Tetrandrae, Corydalis Yanhusuo and Corydalis Bungeana. The power-time curves of growth of E. coli at different concentrations of isoquinoline alkaloid at 37�C were determined by a 2277 Thermal Activity Monitor. The rate constant of bacteriostastic activity was calculated. The relationship between growth rate constant and concentration was established. The optimum bacteriostastic concentration was determined. Experimental results have indicated that all the isoquinoline alkaloids isolated from the four kinds of traditional Chinese drugs have bacteriostastic activity and the order is Phellodendri Cortex>Radix Stephaniae Tetrandrae>Corydalis Yanhusuo>Corydalis Bungeana.

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The heat capacities of N-(tert-butoxycarbonyl)-l-phenylalanine (abbreviated to NTBLP in this article), as an important chemical intermediates used to synthesize proteins and polypeptides, were measured by means of a fully automated adiabatic calorimeter over the temperature range from 78 to 350 K. The measured experimental heat capacities were fitted to a polynomial equation as a function of temperature. The thermodynamic functions, H TH 298.15K and S TS 298.15K, were calculated based on the heat capacity polynomial equation in the temperature range of (80–350 K) with an interval of 5 K. The thermal stability of the compound was further studied using TG and DSC analyses; a possible mechanism for thermal decomposition of the compound was suggested.

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Journal of Radioanalytical and Nuclear Chemistry
Authors: D. Xu, Q. L. Ning, X. Zhou, C. L. Chen, X. L. Tan, A. D. Wu, and X. Wang

Summary  

Effects of ionic strength and of fulvic acid on the sorption of Eu(III) on alumina were investigated by using a batch technique. The experiments were carried out at T=25±1 °C, pH 4-6 and in the presence of 1M NaCl. The results indicate that sorption isotherms of Eu(III) are linear at low pH values. The sorption-desorption of Eu(III) on alumina at pH 4.4 is reversible, but a sorption-desorption hysteresis is found at pH 5.0. Fulvic acid has an obvious positive effect on the sorption of Eu(III) on alumina at low pH values. The migration of Eu(III) in alumina was studied by using column experiments and 152+154Eu(III) radiotracer at pH 3.8. For column experiments, Eu(III) sorbed on alumina can be desorbed completely from the solid surface at low pH values. The findings are relevant to the evaluation of lanthanide and actinide ions in the environment.

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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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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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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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Abstract  

The heat capacities of 2-benzoylpyridine were measured with an automated adiabatic calorimeter over the temperature range from 80 to 340 K. The melting point, molar enthalpy, Δfus H m, and entropy, Δfus S m, of fusion of this compound were determined to be 316.49±0.04 K, 20.91±0.03 kJ mol–1 and 66.07±0.05 J mol–1 K–1, respectively. The purity of the compound was calculated to be 99.60 mol% by using the fractional melting technique. The thermodynamic functions (H TH 298.15) and (S TS 298.15) were calculated based on the heat capacity measurements in the temperature range of 80–340 K with an interval of 5 K. The thermal properties of the compound were further investigated by differential scanning calorimetry (DSC). From the DSC curve, the temperature corresponding to the maximum evaporation rate, the molar enthalpy and entropy of evaporation were determined to be 556.3±0.1 K, 51.3±0.2 kJ mol–1 and 92.2±0.4 J K–1 mol–1, respectively, under the experimental conditions.

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