砂岩方梁断裂过程区范围的实验确定方法

裂纹前端的断裂过程区是引起岩石非线性断裂及尺寸效应的主要原因。利用数字图像相关技术对砂岩开展了三点弯曲梁实验,获得观测区域高精度的全场位移和应变数据,根据断裂韧带区域水平位移和水平应变的分布特征,结合裂尖岩石颗粒变化的微观分析,提出采用裂纹尖端水平位移波动性和水平应变突变性所得到的波动系数和水平应变突变值,确定断裂过程区形状和临界尺寸的方法。结果表明:砂岩断裂过程区的形状为不规则的狭长带状区域,断裂过程区的临界长度为11~13mm,临界宽度为1.58~2.36mm。断裂过程区区域内形变在趋向裂尖时呈指数增加,但其单位区域内的形变增量呈波动状态。该方法能够更加准确判断岩石断裂过程区的范围,有助于分析岩石的非线性断裂特性。     

基于化学学科认知障碍突破的中考复习教学实践* ——以“二氧化碳的性质”为例

分析学生对二氧化碳的3个典型学科认知障碍,以“二氧化碳的捕捉”为情境,通过“尝试捕捉二氧化碳”“谁在捕捉二氧化碳”“捕捉背后的原理”等3个主要环节,实现对学科认知障碍的突破,展示了一种新的中考复习教学思路。     

思维导图促进分析化学课堂思政教学的探索——以“酸碱滴定法基本原理”为例

在分析化学课程的教学中,通过充分发掘其中的思政元素,将其与教学内容进行有机结合,达到育人的目的。通过引入思维导图教学法,搭建思政元素与教学内容的桥梁,学生可以快速把握所学知识。通过学生的表现,分析教学效果,存在的问题等,为课堂思政与本科化学教学有机结合提供一定的借鉴。     

三缺位硅钨酸盐纳米材料的调控形貌的合成及功能化

以三缺位Keggin型硅钨酸盐为前驱体,采用化学沉淀法成功合成出2例新型纳米材料M_3SiW_9(M=Cu.,Co.)。其中,Cu_3SiW_9表现为新颖的纳米晶须形貌,Co_3SiW_9表现为尺寸均一的球形纳米颗粒。经过一系列控制实验证明,通过掺杂不同类型的金属离子可以调控M_3SiW_9的形貌。我们对产生该现象的机理进行了合理推测。此外,使用荧光素钠作为掺杂剂可使Cu_3SiW_9纳米晶须具有优良的光致发光性能,测试表明,多酸并未淬灭荧光素钠的发光,复合材料在510 nm具有明显的发射波长。最后,我们对Cu_3SiW_9纳米晶须负载CdS量子点后的光催化产氢性质进行了研究。结果表明,当Cu_3SiW_9与CdS的质量比为1∶1时,复合材料的产氢效率约为纯CdS量子点的10倍。这也证实多金属氧酸盐的存在可以有效抑制CdS量子点光生电子与空穴的复合,从而大幅提高其光解水产氢的效率。     

不平“钒”的金属元素*

钒是地壳中含量第21丰富元素,是人体必需的微量元素。介绍钒元素的发现、自然分布以及在人体内的循环。重点从化学结构分析钒酸盐磷酸盐的拮抗作用机制,从生化机理阐述钒化合物对激酶与磷酸酶的调节、对RNA和DNA功能的影响、对活性氧作用的影响,从人体健康视角探讨钒对治疗糖尿病和癌症及保护心血管等的潜在药理学作用。     

Topological entropy of continuous self-maps on closed surfaces

The objective of this work is to present sufficient conditions for having positive topological entropy for continuous self-maps defined on a closed surface by using the action of this map on the homological groups of the closed surface.     

Effect of Environment on the Scattering of Electrons by a Junction of Different Topological Materials

The studies of electron transport through a junction of topological materials in the literature so far ignore the coupling of a topological material to its surrounding environment. Here, the dynamics of an open system through a stochastic Hamiltonian are simulated to investigate the influence of the environment on the scattering of electrons by a junction of different topological materials, such as a Dirac–Weyl magnetic junction and a topological insulator. It is found that, although the detrimental effect of the environment is inevitable, the Landauer conductance can be enhanced via adjusting the system–environment coupling strength. This result supplies the possibilty of changing the transport feature of topological materials by modulating the surrounded environment. It is also demonstrated that a non-Hermitian Hamiltonian can be used to replace the stochastic Hamiltonian for this study, when the system and the environment coupling are weak.     

Storage effects on the quality quartet of orange juice submitted to moderate thermosonication: Predictive modeling and odor fingerprinting approach

The effects of moderate thermosonication (MTS) on the quality quartet: physico-chemical, microbial, nutritional and sensory qualities of orange juice (OJ) inoculated with Alicyclobacillus acidoterrestris (AAT) were studied during 24 days of storage at ambient and refrigerated temperatures. The bioactive compounds and antioxidant activity of OJ decreased with storage, while the pectin methyl esterase (PME) increased. Nonetheless, noticeable changes were observed from the 12th day of storage. There was no obvious (p > 0.05) variation in pH and total soluble solids. To determine the nutritional and microbial quality characteristics of OJ during storage, non-linear kinetic curves were successfully fitted with least square fitting polynomial and four-parameter log-logistic distribution models. The E-nose sensors succeeded in discriminating between the aroma of non-treated and treated OJ based on linear discriminant analysis (LDA). Furthermore, terpenes, alcohol and partially aromatic compounds were the main spoilage indicators of OJ during storage based on E-nose analysis and confirmed by HS-SPME-GC/MS analysis. Thus, MTS significantly extended the shelf life of the quality quartet of natural OJ at 4 °C. E-nose-GC/MS fusion offered odor fingerprints to AAT microorganisms that can be used as spoilage index without using traditional food analysis techniques. The proposed approach can be used as an alternative tool for rapid detection of spoilage microorganisms in OJ.