Fire retarded polyurethane foam composites based on steel slag/ammonium polyphosphate system: A novel strategy for utilization of metallurgical solid waste

A series of FR-RPUF composites were prepared by a one-step water foaming process with ammonium polyphosphate (APP) and steel slag (SS) as flame retardants. Thermogravimetric analysis (TG), limiting oxygen index (LOI), UL-94 vertical combustion test, microscale combustion calorimetry (MCC), TG-Fourier transform infrared spectrometry (TG-FTIR), scanning electron microscopy (SEM), Raman spectra and FTIR were used to investigate the thermal stability, flame retardancy, combustion performance, gas phase products, and char residue morphology of FR-RPUF composites. TG test results showed that the initial decomposition temperature (T_-5wt%) and char residue rate at 700°C of RPUF/APP/SS composites were significantly enhanced by the addition of APP and SS, and the thermal stability of the composites was improved. Flame retardant test results confirmed the significantly increased LOI values of RPUF/APP/SS composites with V-0 rating. TG-FTIR also confirmed the obviously decreased release of toxic gases and flammable gases in the combustion of RPUF/APP/SS composites. SEM and Raman spectra of char residues for the composites suggested that APP/SS system improved the compactness and graphitization degree of char layer for RPUF/APP/SS composite. The above researches provide a new strategy for the utilization of SS in fire safety engineering.     

洗涤用品质量安全检测技术研究进展

洗涤用品是日常使用的产品,其质量安全受到广大消费者的关注。洗涤用品中可能存在的化学风险物质,将对消费者的健康安全产生负面影响。为了减少和避免洗涤用品质量安全问题,研究人员采用多种分析测试技术,开发、建立了洗涤用品中化学风险物质的检测方法。该文综述了近年来洗涤用品质量安全检测技术的研究进展,以期为相关领域的科技人员提供理论支持和技术参考。     

Electrochemical Peptide-Based Sensors for Foodborne Pathogens Detection

Food safety and quality control pose serious issues to food industry and public health domains, in general, with direct effects on consumers. Any physical, chemical, or biological unexpected or unidentified food constituent may exhibit harmful effects on people and animals from mild to severe reactions. According to the World Health Organization (WHO), unsafe foodstuffs are especially dangerous for infants, young children, elderly, and chronic patients. It is imperative to continuously develop new technologies to detect foodborne pathogens and contaminants in order to aid the strengthening of healthcare and economic systems. In recent years, peptide-based sensors gained much attention in the field of food research as an alternative to immuno-, apta-, or DNA-based sensors. This review presents an overview of the electrochemical biosensors using peptides as molecular bio-recognition elements published mainly in the last decade, highlighting their possible application for rapid, non-destructive, and in situ analysis of food samples. Comparison with peptide-based optical and piezoelectrical sensors in terms of analytical performance is presented. Methods of foodstuffs pretreatment are also discussed.     

Lipid-Based Nanostructures for the Delivery of Natural Antimicrobials

Encapsulation can be a suitable strategy to protect natural antimicrobial substances against some harsh conditions of processing and storage and to provide efficient formulations for antimicrobial delivery. Lipid-based nanostructures, including liposomes, solid lipid nanoparticles (SLNs), and nanostructured lipid nanocarriers (NLCs), are valuable systems for the delivery and controlled release of natural antimicrobial substances. These nanostructures have been used as carriers for bacteriocins and other antimicrobial peptides, antimicrobial enzymes, essential oils, and antimicrobial phytochemicals. Most studies are conducted with liposomes, although the potential of SLNs and NLCs as antimicrobial nanocarriers is not yet fully established. Some studies reveal that lipid-based formulations can be used for co-encapsulation of natural antimicrobials, improving their potential to control microbial pathogens.     

高校实验室安全教育在线资源调查研究*

对国内高校实验室安全教育在线资源现状进行调研。调查结果表明:在线资源主要有慕课、虚拟仿真实验及安全教育考试系统。因此,在安全教育过程中,可充分利用现有线上资源,弥补线下教学因时间有限、容量有限导致的不足,从而提高安全教育实效。线上、线下安全教育如何有机结合从而最大限度地发挥其在高校安全教育中的作用,仍需不断探索。     

基于智能手机检测在食品安全中的应用

近年来,智能手机凭借其轻巧便携、成本低、可个性化定制且使用者无需专业培训等优势,在分析检测中的应用越来越多,并在医疗诊断、环境监测、食品监督等领域展现出广阔的应用前景,是众多学科巧妙结合的典范。该文综述了2015~2020年初基于智能手机的检测技术在食品安全方面的应用,包括对食品添加剂、抗生素、微生物、农残与重金属、生物毒素以及食物新鲜度的检测,为相关研究提供了参考依据,并对这项热门技术在分析检测领域的应用前景进行了展望。     

基于飞秒激光模间拍频法的大尺寸测距方法

本文基于飞秒激光模间拍频法实现多波长相位式绝对距离测量, 通过改变光频梳重复频率合成波长扩大测距量程, 并采用监测臂和双快门切换系统补偿和消除由电路产生的相位差单向漂移和大幅抖动. 实验中以20倍重复频率的拍频进行测量, 在30 min内相位测量的标准偏差为0.022°; 与双频激光干涉仪比对1125 mm行程内位移测量结果, 测距精度优于50 μm; 实验验证了合成波长方法扩大量程方案的可行性, 获得的测距重复性优于3 μm, 该系统理论上可扩展量程至7.5 km.     

用于食品安全分析样品前处理的共价有机聚合物的制备及应用进展

食品安全关系身体健康和生命安全,是全球关注的热点之一。食品基质复杂,痕量有毒有害物质分析之前必须经过有效的前处理。目前发展的前处理技术如固相萃取、磁固相萃取、固相微萃取等,其关键是吸附介质。共价有机聚合物是一类通过共价键连接而成的有机多孔材料,具有质轻、稳定性好、比表面积大、结构可控、易于修饰等特性,是一类优异的新型吸附材料。该文综述了近年来共价有机聚合物(COPs)在食品安全分析前处理中的应用进展。共价有机聚合物及其功能化复合材料通过简单的装填、聚合反应或化学键合固定到小柱或毛细管柱中用作固相萃取的吸附介质;通过一锅法、原位还原法、原位生长法或共沉淀法生成具有磁性的固相萃取吸附介质;或者通过物理涂覆、化学键合、溶胶凝胶法及原位生长法制备固相微萃取纤维。基于以上高吸附容量共价有机聚合物的样品前处理技术,食品中农残兽残、添加剂、环境污染物及生物毒素等得到了有效富集。最后,展望了COPs在食品分析样品前处理应用中的发展方向:简单高效绿色制备方法的开发,功能化COPs的设计合成;萃取机理的研究;高通量、高灵敏度分析方法研究。这些研究将促进COPs在样品前处理领域获得更广泛的应用。     

Localization microscopy (SPDM) facilitates high precision control of lithographically produced nanostructures

Nanoscale resolution in material sciences is usually restricted to scanning electron beam microscopes. Here we present a procedure that allows single molecule resolution of the sample surface with visible light. Highlighting the performance we used electron beam lithography to generate highly regular nanostructures consisting of interconnected cubes. The samples were labeled with Alexa 647 dyes. The spatial organization of the dyes on nanostructured surfaces was localized with single molecule resolution using localization microscopy. This succeeded also in an absolute spatial calibration of the localization method applied (spectral precision distance microscopy/SPDM). The findings will contribute to the field of product control for industrial applications and long-term fluorescence imaging.     

High pressure inactivation of Clostridium botulinum type E endospores in model emulsion systems

Clostridium botulinum type E is a cold-tolerant, neurotoxigenic, endospore-forming organism, primarily associated with aquatic environments. High pressure thermal (HPT) processing presents a promising tool to enhance food safety and stability. The effect of fat on HPT inactivation of C. botulinum type E spores was investigated using an emulsion model system. The distribution of spores in oil-in-water (O/W) emulsions and their HPT (300–750?MPa, 45–75?°C, 10?min) inactivation was determined as a function of emulsion fat content (30–70% (v/v) soybean oil in buffer). Approximately 26% and 74% of the spores were located at the oil–buffer interface and the continuous phase, respectively. Spore inactivation in emulsion systems decreased with increasing oil contents, which suggests that the fat content of food plays an important role in the protection of C. botulinum type E endospores against HPT treatments. These results can be helpful for future safety considerations.