Local discontinuous Galerkin method for a nonlocal viscous conservation laws

The purpose of this article is to investigate high‐order numerical approximations of scalar conservation laws with nonlocal viscous term. The viscous term is given in the form of convolution in space variable. With the help of the characteristic of viscous term, we design a semidiscrete local discontinuous Galerkin (LDG) method to solve the nonlocal model. We prove stability and convergence of semidiscrete LDG method in L² norm. The theoretical analysis reveals that the present numerical scheme is stable with optimal convergence order for the linear case, and it is stable with sub‐optimal convergence order for nonlinear case. To demonstrate the validity and accuracy of our scheme, we test the Burgers equation with two typical nonlocal fractional viscous terms. The numerical results show the convergence order accuracy in space for both linear and nonlinear cases. Some numerical simulations are provided to show the robustness and effectiveness of the present numerical scheme.     

1,3,5-三(羧基甲氧基)苯镍配位聚合物的合成、晶体结构及性质研究

采用溶剂热法,1,3,5-三(羧基甲氧基)苯为定向配体和乙酸镍反应构筑了一个新型的金属配位聚合物[Ni(TB)₂(H₂O)₂]_n·2H₂O,其中H₃TB=1,3,5-三(羧基甲氧基)苯,通过元素分析、IR及X射线单晶衍射对配合物结构进行表征,并研究其荧光性质、热稳定性及Hirshfeld表面作用力。单晶结构分析表明,该配合物属于三斜晶系,空间群$P \overline{1}$,配合物中心离子Ni(Ⅱ)分别与来自两个水分子上的氧原子及四个不同1,3,5-三(羧基甲氧基)苯配体的羧酸氧原子配位,形成六配位的NiO₆八面体构型,并通过与1,3,5-三(羧基甲氧基)苯配体的氧原子配位不断延伸形成具有孔洞结构的一维链状构型。配合物具有良好的荧光性能和热稳定性。Hirshfeld表面作用分析表明配合物分子中O…H/H…O作用占主导且占比为39.0%,而H…H的作用力占比为25.9%,O…O的作用力占比为13.6%。     

K-g-框架的稳定性与不等式

K-g-框架是将算子K引入到g-框架中的一种特殊框架.采用泛函分析中的技巧和方法,研究K-g-框架的稳定性,并得到了四个K-g-框架在扰动情况下稳定的充分条件.此外,结合算子K和框架算子S衍生出K-g-框架的三个等式,并通过引入参数λ建立关于K-g-框架的一些不等式.     

Modifying the physicochemical properties,solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment

This study investigated the effects of different treatment of alkaline pH-shifting on milk protein concentrate (MPC), micellar casein concentrate (MCC) and whey protein isolate (WPI) assisted by the same ultrasound conditions, including changes in the physicochemical properties, solubility and foaming capacity. The solubility of milk proteins had a significant increase with gradual enhancement of ultrasound-assisted alkaline pH-shifting (p < 0.05), especially for MCC up to 99.50 %. Also, treatment made a significant decline in the particle size of MPC and MCC, as well as the turbidity of the proteins (p < 0.05). The foaming capacity of MPC, MCC, and WPI was all improved, especially at pH 11, and at this pH, the milk protein also showed the highest surface hydrophobicity. The best foaming capacity at pH 11 was the result of the combined effect of particle size, potential, protein conformation, solubility, and surface hydrophobicity. In conclusion, ultrasound-assisted pH-shifting treatment was found to be effective in improving the physicochemical properties and solubility and foaming capacity of milk proteins, especially MCC, with promising application prospect in food industry.