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Abstract  

Effects of gaseous hydrogenation on crystallization behavior of melt-spun Mg63Pr15Ni22 amorphous ribbons have been investigated. The crystallization peak temperature T p1 shifted to higher temperature with increasing heating rate for the un-hydrogenated Mg63Ni22Pr15 metallic glass, however, it is nearly unchanged for the hydrogenated sample. The present work indicates that the crystallization is a nucleation-and-growth process for the un-hydrogenated Mg63Ni22Pr15 metallic glass. However, the crystallization of hydrogenated sample begins with nucleation and then diffusion-controlled growth takes place.

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Studies of thermokinetics in an adiabatic calorimeter

I. Design and testing of an adiabatic automatic calorimeter

Journal of Thermal Analysis and Calorimetry
Authors: S. Zhan, J. Liu, Z. Qin, and Y. Deng

Abstract  

An adiabatic calorimeter in which automation of the control of the adiabatic condition and the thermogram recording is achieved in a simple way has been designed for studies of both thermochemistry and thermokinetics. A new method for specific heat measurements has been proposed and specific heats ofn-heptane were measured to test the reliability of this calorimeter.

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Abstract  

The transformation equation for the thermokinetics of consecutive first-order reactions has been deduced, and a thermokinetic research method of irreversible consecutive first-order reactions, which can be used to determine the rate constants of two steps simultaneously, is proposed. The method was validated and its theoretical basis was verified by the experimental results.

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Studies of thermokinetics in an adiabatic calorimeter

II. Calorimetric curve analysis methods for irreversible and reversible reactions

Journal of Thermal Analysis and Calorimetry
Authors: S. Zhan, J. Liu, Z. Qin, and Y. Deng
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Abstract  

New special engineering thermoplastics, poly(phthalazinone ether sulfone) (PPES) and poly(phthalazinone ether sulfone ketone) (PPESK), containing phthalazinone are synthesized through step-polymerization. The kinetics of thermal degradation of PPES and PPESK (1/1) in nitrogen is investigated at several heating rates by thermogravimetry (TG). It is concluded that, based on using Satava’s theory, the thermal degradation mechanism of PPESK (1/1) is nucleation and growth, the order of reaction of the degradation process is one (n = 1). In contrast, the thermal degradation mechanism of PPES is a phase boundary controlled reaction and the order of the reaction is two (n = 2). The kinetic parameters, including reaction energy and frequency factor of thermal degradation reaction for PPES and PPESK (1/1) are analyzed using isoconversional Friedman, Kissinger–Akahira–Sunose (K–A–S) and Ozawa method. In addition, the study focus on the influence of heating rate and ratio of ketone/sulfone on thermal stability and the life estimation are described.

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Seed germination is a new beginning for the crop life cycle, which is closely related to seed sprouting and subsequent plant growth and development, and ultimately affects grain yield and quality. Salt stress is one of the most important abiotic stress factors that restrict crop production. Therefore, it is highly important to improve crop salt tolerance and sufficient utilization of saline-alkali land. In this study, we identified the phosphorylated proteins involved in salt stress response by combining SEM, 2-DE, Pro-Q Diamond staining and tandem mass spectrometry. The results showed that salt stress significantly inhibited seed germination and starch degradation. In total, 14 phosphorylated protein spots (11 unique proteins) in the embryo and 6 phosphorylated protein spots (4 unique proteins) in the endosperm were identified, which mainly involved in stress/defense, protein metabolism and energy metabolism. The phosphorylation of some proteins such as cold regulated proteins, 27K protein, EF-1β and superoxide dismutase could play important roles in salt stress tolerance.

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The dwarf-male-sterile wheat is unique to China and has been improved by introducing good germplasm. In order to clear the subunits background of Dwarf-Male-Sterile wheat, sodium dodecyl sulphate polyacrylamide-gel electrophoresis (SDS-PAGE) was used to detect the high and low molecular weight glutenin subunits (HMW-GS and LMW-GS) compositions in BC1F1, F2 and F3 generations from Dwarf-Male-Sterile wheat. Twenty-five alleles and 49 HMW-GS compositions at the Glu-1 loci were detected in different generations. Null and subunit 1 were mainly existed at Glu-A1 , and 7 + 8 and 7 + 9 were primarily detected at Glu-B1 in different generations. Subunit combination 5 + 10 mainly appeared in BC1F1, while 2 + 12 major presented in F2 and F3 generations. HMW-GS compositions null, 7 + 8, 5 + 10 and null, 7 + 9, 5 + 10 showed higher frequencies than other banding patterns, followed by null, 14 + 15, 5 + 10 and null, 7 + 9, 2 + 12 combinations. In addition, some rare subunit combinations such as 14 + 15, 13 + 16, 17 + 18, 4 + 12, 2 + 10 and 5 + 12 were found in different generations. Eighteen alleles and 51 LMW-GS compositions at Glu-3 loci were found in different generations. Glu-A3 a and Glu-B3 d showed higher frequencies than others among three generations. There were mainly a, b, c alleles at Glu-D3 . Thirty, 31 and 14 different combinations were detected in BC1F1, F2 and F3 populations, respectively. There were some good combinations such as A3 d/ B3 h, A3 d/ B3 d/ D3 a, A3 b/ B3 b/ D3 a, A3 a/ B3 d/ D3 a for different quality characteristics. So some desirable subunit combinations could be selected from different generations and new cultivars with good quality under distinct subunits background should be bred from Dwarf-Male-Sterile wheat in future.

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Acta Alimentaria
Authors: R.D. Wang, Y.J. Deng, L.J. Sun, Y.L. Wang, Z.J. Fang, D.F. Sun, Q. Deng, and R. Gooneratne

Growth and haemolytic activity of several pathogenic Vibrio species were compared in egg-fried-rice with different egg ratios. Egg-fried-rice preparations with rice-to-egg ratios of 4:1, 1:1, and 1:4 were inoculated with either Vibrio parahaemolyticus, V. cholerae, V. vulnificus, or V. alginolyticus and incubated for 24 h. Cell number, thermostable direct haemolysin (TDH) activity, and total haemolytic activity were determined. The cell number and total haemolytic activity increased in all Vibrio strains after 24 h, and these were most marked in egg-fried-rice with the highest egg content (1:4 (rice:egg) ratio; P<0.05). V. alginolyticus exhibited the maximal growth and V. parahaemolyticus the highest haemolytic activity, but only V. parahaemolyticus ATCC 33847, V. alginolyticus CAMT 21162, and V. alginolyticus HY 91101 showed TDH activity. Results suggest that lowering egg content in egg-fried-rice could reduce growth and virulence of Vibrio pathogens.

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