“绿色化学”的项目式教学*——环氧乙烷制备工艺中的绿色化学

以“环氧乙烷制备工艺中的绿色化学”为项目式学习主题,以绿色化学概念学习、化学工艺中绿色化学的设计评价等为项目学习活动,探究绿色化学理念的教学设计。培养学生绿色化学意识,提升科学态度和社会责任的化学学科核心素养。     

基于社会性科学议题的化学微项目学习*——以“物质的性质与转化”单元复习为例

在化学课堂中开展社会性科学议题的教学能够发展学生的社会参与意识,结合微项目学习模式,从课堂教学角度出发,构建选定项目、启动项目、实施项目、交流成果等4个教学流程,确立实施教学的核心问题,设计了鲁科版高一化学“物质的性质与转化单元复习课”,进行了基于社会性科学议题的化学微项目学习的实践教学,结合实践的基本情况提出4点反思。     

高中化学“次氯酸盐的性质”的项目式教学*——84消毒液的使用指南

以“84消毒液的使用指南”为主题,开展高中化学“次氯酸盐的性质”的教学。学生通过完成“一张图说清消毒剂”“探究84消毒液的漂白效果与酸碱性的关系”“探究84消毒液的漂白效果与光照的关系”“探究84消毒液的漂白效果与温度的关系”“84消毒液与酒精混合会有氯气吗”等5个项目任务,理解了次氯酸盐的性质及漂白原理,培养了学生的文献检索能力、实验探究能力以及发展了学生的高阶思维能力。将文献查阅与学生实验相结合,让学生在真实问题的解决中,完成次氯酸盐的性质等相关知识的内化,是顺利完成本项目教学的关键。     

高中化学“铁及其化合物”的项目式教学*——探秘铁肥的合理使用

以“探秘铁肥的合理使用”为主题,开展高中化学“铁及其化合物”的项目式教学。通过完成“确定铁肥的主要成分”“检验铁肥是否变质”“铁肥的合理使用”等3个任务,学生学会不同价态铁元素化合物的转化和检验方法,形成从元素价态和物质类别角度探究物质性质的思路。初步培养了实验探究能力,提升创新意识,发展基于“铁及其化合物价类二维模型建构”的模型认知素养。学生收获了真实新颖、亲身实践、分组合作、交流展示等成就性体验,制作的铁肥保存和合理使用说明书体现了项目式教学的本质特征,实现学习结果的可视性、共享性、交流性。     

“原电池”的项目式教学*——探究“水动力”盐水灯发光之谜

以“菲律宾能源救星”创设探究情境,以“水动力”盐水灯发光之谜展开项目式学习探究设计之旅,在项目任务推进中对“水动力”盐水灯的原理和影响因素展开深入探究,重建学生对原电池的模型认知;设计并制作“家庭版”水动力灯,最终回归到指导抗震减灾等社会场景中去,加强学科与真实情境的结合与应用,锻炼和提升学生的科学精神与社会责任感,发展学生的化学学科核心素养。     

初中化学“水的净化”的项目式教学——以“设计净水系统”为例

以“设计净水系统”为项目主题,介绍了项目教学主题选取、项目目标确定、项目规划、实施与评价策略。项目教学中,关注学生认知与思维发展,随着净水系统的设计、制作、测试和再设计项目学习活动的展开,引导学生综合运用化学、物理、数学等多学科知识方法分析解决问题,促进学生提炼真实情境下“物质分离与提纯”解决思路,发展化学学科核心素养,同时体验和感受完整的工程设计过程。     

“电解池”新授课的项目式教学实践与探索*

以“纽扣镀铜”为项目学习主题,以功能导向的电解原理、电镀装置、电镀影响因素、产品评价等为项目学习活动内容,呈现“以项目式学习方式开展电解池新授课”的教学设计思路和教学实践过程。     

初中化学“溶液”的项目式教学*——白砂糖的梦想之路

以“白砂糖的梦想之路”为项目学习主题,呈现了初中化学“溶液”的项目教学案例。基于棒棒糖的制作过程开发了系列学习任务,有助于学生在真实的问题情境中发展核心素养和构建灵活的知识基础。     

高中“化学反应与电能”跨学科项目式教学*——探究原电池电动势的影响因素

以“探究原电池电动势的影响因素”为项目学习主题,以探讨化学电源的应用、探究原电池的工作原理、测量原电池的电动势、搭建高电动势原电池等4个任务为关键项目任务,呈现高中“化学反应与电能”跨学科项目式教学设计思路和教学实践过程。     

高中化学“乙醛性质”的项目式教学*——解酒药的研制

以“解酒药的研制”为项目主题,开展高中化学“乙醛性质”的教学。学生通过完成“药物研发分析”“探秘致命物质,寻找救治办法”“药物新构想”等3个项目任务,掌握了乙醛的性质及其应用,构建了有机物结构分析和性质预测的思维模型,学会了对陌生有机物的分析与研究。运用手持技术数字化实验测定溶液酸碱性确定反应机理,锻炼了科学探究、合作交流、思维表达的能力。与课外活动有效整合、实验室仪器与试剂的保障、资料查阅、外援专家指导等是顺利完成本项目教学的关键。     

红外吸收法测定炼钢碳化硅类脱氧剂中的碳化硅

为了满足炼钢碳化硅类脱氧剂中碳化硅的分析,在参照国家标准方法的基础上,通过烧失率、助熔剂选择、线性化考核及精密度和准确度等条件试验,建立了红外吸收法测定炼钢碳化硅类脱氧剂中的碳化硅的分析方法。方法的回收率大于98%,相对标准偏差为0.5%～0.7%,准确度高,误差小,实用性强。     

酵母菌脱氧膜的制备和性能研究

以酵母菌为脱氧剂,以透气性和透水气性好的聚乙烯醋酸乙烯酯(EVA)为基质,来制备一种新型的绿色脱氧包装膜。本文研究了EVA型号、脱氧剂含量、环境温度和湿度对这种脱氧膜的脱氧性能的影响。结果表明,这种新型的酵母菌脱氧膜有较好的脱氧性能,具有一定的市场应用前景。     

Optimization of S-Nitrosocaptopril Monohydrate Storage Conditions Based on Response Surface Method

From unstable crystals to relatively stable monohydrate crystals, many researchers have been working on S-nitrosocaptopril for more than two decades. S-nitrosocaptopril monohydrate (Cap-NO·H₂O) is a novel crystal form of S-nitrosocaptopril (Cap-NO), and is not only a nitric oxide (NO) donor, but also an angiotensin-converting enzyme inhibitor (ACEI). Yet, a method for long-term storage has never been reported. In order to determine the optimal storage conditions, Plackett–Burman (PB) design was performed to confirm the critical factors. Response surface methodology (RSM) was employed to determine the optimal Cap-NO·H₂O storage condition, based on the rough interval determined by the path of steepest ascent experiment. The optimized storage condition was denoted as nitrogen purity of 97%, temperature of −10 °C and 1.20 g deoxidizer. In this case, a final preservation rate of 97.91 ± 0.59% could be obtained. In specific storage conditions, Cap-NO·H₂O was found to be stable for at least 6 months in individual PE package, procreating a potentially applicable avenue.     

Characterization of non‐Cr‐based deoxidizers on Al alloy 7475‐T7651

The effects of three non‐chromate‐based deoxidizers, namely NaBrO₃/HNO₃, (NH₄)₄Ce(SO₄)₄/H₂SO₄ and Fe(III)/HF/HNO₃, on the Al alloy 7475‐T7651 were investigated. Several analytical methods were employed, including SEM, AES, transmission electron microscopy (TEM), electron energy‐loss spectroscopy (EELS) and glow discharge optical emission spectrometry (GDOES), to study the effects on the surface of this alloy after each treatment compared with the as‐received and alkaline‐cleaned alloy surfaces. The untreated alloy was found to have a thick oxide of 200–320 nm, consisting mainly of MgO. Alkaline cleaning results in an etching effect that thins the oxide and also deposits a thin silicate layer on the surface. In the case of the deoxidizers, there is significant removal of the native oxide of the alloy by the NaBrO₃/HNO₃ deoxidizer. There is also evidence of intermetallic attack on the alloy. The (NH₄)₄Ce(SO₄)₄/H₂SO₄ deoxidizer, which is a low‐etch‐rate deoxidizer, resulted in a slight thinning of the oxide. However, the effect was not significantly greater than with alkaline cleaning alone. The most effective deoxidizer in reducing the oxide thickness of the alloy is Fe(III)/HF/HNO₃, in which the etch rate was sufficiently high to remove completely the native oxide. In this case, equilibrium between oxide removal and the formation of new oxides on the alloy surface was achieved. Copyright © 2004 John Wiley & Sons, Ltd.     

Application of differential scanning calorimetry in food research and food quality assurance

Differential scanning calorimetry (DSC) is the most widely used thermal analytical technique in food research and it has a great utility in quality assurance of food. Proteins are the most studied food components by thermal analysis including studies on conformation changes of food proteins as affected by various environmental factors, thermal denaturation of tissue proteins, food enzymes and enzyme preparations for the food industry, as well as effects of various additives on their thermal properties. Freezing-induced denaturation of food proteins and the effect of cryoprotectants are also monitored by DSC. Polymer characterization based on DSC of polysaccharides, gelatinization behaviour of starches and interaction of starch with other food components can be determined, and phase transitions during baking processes can be studied by DSC. Studies on crystallization and melting behaviour of fats observed by DSC indicate changes in lipid composition or help characterizing products. Thermal oxidative decomposition of edible oils examined by DSC can be used for predicting oil stability. Using DSC in the freezing range has a great potential for measuring and modelling frozen food thermal properties, and to estimate the state of water in foods and food ingredients. Research in food microbiology utilizes DSC in better understanding thermoadaptive mechanisms or heat killing of food-borne microorganisms. Isothermic microcalorimetric techniques provide informative data regarding microbial growth and microbial metabolism.     

Surfactants Used in Food Industry: A Review

The understanding of the formation, structures, and properties of emulsions is essential to the creation and stabilization of structures in food. The increasing use of surfactants, the identification of compounds with low toxicity and good surface activity properties is of great interest. The relevance of the major end points specified in the Organisation for Economic Co-operation and Development (OECD) guidelines for the hazard assessment of food chemicals is critically analyzed and main parameters are acute toxicity, subacute repeated studies, allergy, reproductive toxicity, long-term studies, and mutagenicity tests. We focus this article on surfactant association structures and food colloids. There is almost infinite number of combinations are organized and arranged in very complex internal microstructures with various types of assemblies such as dispersions, emulsions, foams, gels, etc. Low-mass surfactants are very mobile at the interface and they are particularly efficient reducing the interfacial tension. As a result, they rapidly coat the freshly created oil-water interface during emulsification. In this category, we mainly mentioned monoglycerides, lecithins, glycolipids, fatty alcohols and fatty acids. High-mass surfactants cover protein and polysacharide groups. The protein molecule may interpenetrate in the lipid phase to various degrees. The specific binding is predominantly electrostatic: The headgroups of the surfactants bind to groups of opposite charge on the protein. The saturation binding for anionic surfactants is pH-independent and seems to be controlled by the cooperative hydrophobic interactions. Polysaccharides and smallmolecule surfactants are two of the predominant groups of amphiphilic materials that have been explored for the stabilization of emulsions. One of the most important aspects of polymer-surfactant systems is their ability to control stability and rheology over a wide range of composition. Biocompatible, biodegradable, and/or nontoxic emulsion-based formulations have great potential for applications in the food. The combination of particular characteristics such as emulsifying, anti-adhesive and antimicrobial activities presented by biosurfactants suggests potential application as multipurpose ingredients or additives.     

固相微萃取技术的进展及其在食品分析中应用的现状

固相微萃取(SPME)是当今色谱分析中使用极为广泛的样品前处理方法,这一技术将萃取、浓缩、解吸、进样等功能集于一体,灵敏度高且操作简便。该文简要介绍了近年来SPME涂层、装置及相应技术的演变,综述了SPME在国内外食品分析中的应用现状,并讨论了国内部分研究者在采用这一技术进行定量分析时存在的一些共性问题。     

食品包装材料中双酚A在食品模拟物中迁移规律的研究

食品塑料包装材料的安全是保障食品安全的重要一环,包装材料中的双酚A潜在迁移性对人体健康的危害已引起社会的关注. 分别选取蒸馏水、3%乙酸(体积分数)和10%乙醇(体积分数)3种食品模拟物,浸泡已知双酚A含量的食品包装材料,在一定的时间点测试浸泡液中双酚A含量,研究迁移量与模拟物之间的关系. 结果表明,在不同食品模拟物下包装材料中双酚A的迁移量不同,其特定迁移量顺序为10%乙醇溶液>3 %乙酸溶液>蒸馏水. 并研究了温度、时间及微波作用影响食品包装材料中双酚A向食品中的迁移量,结果表明,双酚A向食品中迁移量随接触时间的延长、温度的升高而增加,微波作用能显著提高包装材料中双酚A向食品中的迁移量.     

反相高效液相色谱法同时快速测定食品中常见的8种食品添加剂

 采用反相高效液相色谱法测定食品中常见的 8种食品添加剂 :糖精、甜味素、苯甲酸、山梨酸、香兰素、咖啡因、胭脂红和日落黄。实验采用Shim packCLC ODS分析柱 ,以甲醇 乙酸铵 (pH 7 0 ) (体积比为 44∶5 6 )为流动相 ,在UV 2 2 0nm处检测。样品经Carrez试剂处理去除杂质后直接进样 ,一次进样分析仅需 8min。平均回收率为 91 9%～ 10 8 5 % ,相对标准偏差小于 4% (n =5 )。     

Recent Advances in the Application of the Antimicrobial Peptide Nisin in the Inactivation of Spore-Forming Bacteria in Foods

Conventional thermal and chemical treatments used in food preservation have come under scrutiny by consumers who demand minimally processed foods free from chemical agents but microbiologically safe. As a result, antimicrobial peptides (AMPs) such as bacteriocins and nisin that are ribosomally synthesised by bacteria, more prominently by the lactic acid bacteria (LAB) have appeared as a potent alternative due to their multiple biological activities. They represent a powerful strategy to prevent the development of spore-forming microorganisms in foods. Unlike thermal methods, they are natural without an adverse impact on food organoleptic and nutritional attributes. AMPs such as nisin and bacteriocins are generally effective in eliminating the vegetative forms of spore-forming bacteria compared to the more resilient spore forms. However, in combination with other non-thermal treatments, such as high pressure, supercritical carbon dioxide, electric pulses, a synergistic effect with AMPs such as nisin exists and has been proven to be effective in the inactivation of microbial spores through the disruption of the spore structure and prevention of spore outgrowth. The control of microbial spores in foods is essential in maintaining food safety and extension of shelf-life. Thus, exploration of the mechanisms of action of AMPs such as nisin is critical for their design and effective application in the food industry. This review harmonises information on the mechanisms of bacteria inactivation from published literature and the utilisation of AMPs in the control of microbial spores in food. It highlights future perspectives in research and application in food processing.