Synthesis,crystal structures and magnetic and electrochemiluminescence properties of three manganese(II) complexes

Three novel complexes, namely, penta‐μ‐acetato‐bis(μ₂‐2‐{[2‐(6‐chloropyridin‐2‐yl)hydrazinylidene]methyl}‐6‐methoxyphenolato)‐μ‐formato‐tetramanganese(II), [Mn₄(C₁₃H₁₁ClN₃O₂)₂(C₂H₃O₂)_5.168(CHO₂)_0.832], 1 , hexa‐μ₂‐acetato‐bis(μ₂‐2‐{[2‐(6‐bromopyridin‐2‐yl)hydrazinylidene]methyl}‐6‐methoxyphenolato)tetramanganese(II), [Mn₄(C₁₃H₁₁BrN₃O₂)₂(C₂H₃O₂)₆], 2 , and catena‐poly[[μ₂‐acetato‐acetatoaqua(μ₂‐2‐{[2‐(6‐chloropyridin‐2‐yl)hydrazinylidene]methyl}‐6‐methoxyphenolato)dimanganese(II)]‐μ₂‐acetato], [Mn₂(C₁₃H₁₁ClN₃O₂)(C₂H₃O₂)₃(H₂O)]_n, 3 , have been synthesized using solvothermal methods. Complexes 1 – 3 were characterized by IR spectroscopy, elemental analysis and single‐crystal X‐ray diffraction. Complexes 1 and 2 are tetranuclear manganese clusters, while complex 3 has a one‐dimensional network based on tetranuclear Mn₄(L¹)₂(CH₃COO)₆(H₂O)₂ building units (L¹ is 2‐{[2‐(6‐chloropyridin‐2‐yl)hydrazinylidene]methyl}‐6‐methoxyphenolate). Magnetic studies reveal that complexes 1 – 3 display dominant antiferromagnetic interactions between Mn^II ions through μ₂‐O bridges. In addition, 1 – 3 also display favourable electrochemiluminescence (ECL) properties.     

台风过境下大型单桩式海上风机结构动力特性研究

风机大型化是我国海上风电技术发展的重要方向. 东南沿海是我国海上风电发展的重要基地, 这一区域频繁发生的台风对海上风机的影响不可忽略. 台风风场与常规大风风场有不同的湍流特性, 同时台风期间较高的风速会引起巨大的台风浪. 本文考虑台风经过期间独特的风场及波浪场, 开展风浪联合作用对大型单桩海上风机影响的研究. 基于DTU 10 MW大型单桩风机, 运用一体化分析软件SIMA建立风浪联合作用下大型单桩风机的耦合数值模型, 研究台风经过不同阶段大型风力机的动力响应特性. 计算结果显示, 叶片变桨能有效降低台风经过时风机叶片所受风载荷, 变桨状态下单桩风机所受风载荷主要来源于塔筒. 在台风经过的不同阶段, 大型单桩海上风机结构表现出不同的动力特性. 台风全过程塔筒运动均受波浪激发一阶频率控制, 塔基上方结构动力载荷以惯性载荷为主, FOVS至FEWS阶段及BOVS阶段至BEWS阶段塔筒运动一阶频率处响应能量增长较小, 响应能量向低频及波频转移. 塔基下方泥面线处剪力响应受波频控制, 弯矩响应受一阶频率控制.      

Nonlinear vibration isolation via an innovative active bionic variable stiffness adapter (ABVSA)

Nonlinear Dynamics - During the process of spacecraft launch, the extreme vibration environment is the major influence factor that induces the failure of the mission. Inspired by the smooth motions...     

Fast atom bombardment induced ring rupture of silatranes

During a comparison study of the fast atom bombardment (FAB) and electron impact mass spectra of 1-organyl-2,9,10-trioxa-6-aza-1-silatricyclo[4.3.3.0^1,6]dodecanes, an unusual ion peak at m/z 164 was noticed in the FAB spectra. Accurate mass measurement indicated that m/z 164 corresponds to protonated 1-[N,N-bis(2-hydroxyethyl)amino]-1-propanol (BHAP), which is produced by a ring-rupture reaction. Further experiment showed that the intensity of the [BHAP + H]⁺ ion peak increased markedly as the 7keV Ar⁰ bombardment proceeded, suggesting a FAB-induced reaction. The possible mechanism is also discussed.     

稀土长链配合物的合成及其性质研究

通过筛选配体、优化合成条件,设计合成了以Tb3 为中心离子,以苯甲酸、水杨酸、对羟基苯甲酸、对甲基苯甲酸、大茴香酸、间氯苯甲酸、对氨基苯甲酸、磺基水杨酸为第一配体,以十一烯酸为第二配体合成8种铽三元荧光配合物。通过红外光谱分析、紫外光谱分析、元素分析、EDTA配位滴定分析以及电导率的测定确定了铽三元荧光配合物的分子结构和组成,采用热分析仪研究了铽三元荧光配合物的热稳定性能,其热稳定性强弱顺序为:Tb(SSA)(UA).3H2O磺基水杨酸>大茴香酸>对氨基苯甲酸>苯甲酸>水杨酸>对羟基苯甲酸>间氯苯甲酸,同时对产生上述现象的原因进行了初步的理论探讨。     

Lu-Eu共掺杂Ga2O3的光电性质的第一性原理计算

宽禁带半导体β-Ga₂O₃因为具有优良的物理化学性能而成为研究热点.本文基于DFT(Density Functional Theory)的第一性原理方法,先采用PBE(Perdew-Burke-Ernzerhof)中的GGA(Generalized Gradient Approximation)和GGA+U(Generalized Gradient Approximation-Hubbard U)的方法计算了本征β-Ga₂O₃,Lu掺杂浓度为12.5%的β-Ga₂O₃及Lu-Eu共掺杂浓度为25%的β-Ga₂O₃结构的晶格常数、能带结构和体系总能量.发现采用GGA+U的方法计算的带隙值更接近实验值,于是采用GGA+U的方法计算了本征β-Ga₂O₃,Lu掺杂的β-Ga₂O₃以及Lu-Eu共掺杂的β-Ga₂O...     

Enhanced Reproducibility of Positive Temperature Coefficient Effect of CB/HDPE/PVDF Composites with the Addition of Ionic Liquid

Developing an effective method for improving the reproducibility of positive temperature coefficient(PTC) effect is of great significance for large-scale application of polymer based PTC composites, owing to its contribution to the security and reliability. Herein, we developed a carbon black(CB)/high density polyethylene(HDPE)/poly(vinylidene fluoride)(PVDF) composite with outstanding PTC reproducibility, by incorporating 1-octyl-3-methylimidazolium bis(trifluoromethylsulfonyl)imide([OMIm][NTf_2]) into the composite. After multiple repeated temperature cycles, the PTC performance of as-prepared material keeps almost unchanged and the varition of resistance at room temperature is less than 7%. Our studies revealed that [OMIm][NTf2] contributes to the improvement of PTC reproducibility in two ways:(i)it acts as an efficient plasticizer for refining the co-continuous phase morphology of HDPE/PVDE blends;(ii) it inhibits the crystallization of PVDF through the dilution effect, leading to more overlaps of the volume shrinkage process of HDPE and PVDF melt which results in the decrease of interface gap between HDPE and PVDF. This study demonstrated that ionic liquids as the multifunctional agents have great potential for improving the reproducibility in the application of the binary polymer based PTC composites.     

Natural Polyphenols for the Preservation of Meat and Dairy Products

Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives. However, individual polyphenols can be screened in this regard. In conclusion, this review highlights the use of phenolic compounds or botanical extracts rich in polyphenols as preservative agents with special reference to meat and dairy products.