对流层夜间化学研究

NO3自由基与N2O5是对流层夜间化学的关键物种。一方面NO3与O3等组分是夜间大气中的重要氧化剂,与它们的反应是生物排放挥发性有机物（VOCs）的主要汇;另一方面NO3与N2O5和雨滴或气溶胶颗粒物发生的异相反应则是大气中氮氧化合物NOx（NO,NO2）的主要清除过程,从而可以减轻对流层臭氧污染。研究它们的化学反应性质及对其进行实地测量,对深入理解大气氧化过程和全面了解区域乃至全球大气自净能力有重要意义。本文总结了近年来有关夜间化学的研究成果,介绍了以NO3和N2O5为中心的基本夜间化学过程、对流层中NO3与N2O5的源与汇以及外场测量技术的最新研究进展,并提出了尚待解决的一些问题。     

Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time

Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers’ decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP’s flavour attributes using E-nose, E-tongue, and headspace gas-chromatography-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavour fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odour and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odour and taste sensors’ responses. The HS-GC-IMS analysis identified 65 volatile compounds across the treatments. The volatile compounds’ concentrations increased as the HVCP treatment time was increased from 0 to 300 s. The significant compounds contributing to EWP characterisation include heptanal, ethylbenzene, ethanol, acetic acid, nonanal, heptacosane, 5-octadecanal, decanal, p-xylene, and octanal. Thus, this study shows that HVCP could be utilised to modify and improve the EWP flavour attributes.     

Peridynamic modeling and simulation of coupled thermomechanical removal of ice from frozen structures

Meccanica - In this work, a bond-based peridynamic de-icing model has been developed to simulate the thermo-mechanical ice removal process of frozen structures. In the proposed numerical method,...     

Ultranarrow bandwidth Faraday atomic filter approaching natural linewidth based on cold atoms

An ultranarrow bandwidth Faraday atomic filter is realized based on cold ~(87)Rb atoms. The atomic filter operates at 780 nm on the 5~2 S_(1/2), F = 2 to 5~2 P_(3/2), F'= 3 transition with a bandwidth of 7.1(8) MHz, which is approaching the natural linewidth of the transition. The peak transmission achieves 2.6(3)% by the multi-pass probe method. This atomic filter based on cold atoms may find potential applications in self-stabilizing lasers in the future.     

三硒化二铒Er_2Se_3的合成与结构

采用高温固相反应和化学气相传输法合成三硒化二铒。晶体属于四方晶系，Ｍ_ｒ＝５７１．４０，空间群为Ｐ４／ｎｍｍ，ａ＝３．９８４（１），ｃ＝８．２２８（３），Ｖ＝１３０．５９（７），Ｚ＝１，Ｄ_ｃ＝７，２７ｇ／ｃｍ￣３，Ｆ（０００）＝２３８，μ（ＭｏＫα）＝５２８．８６ｃｍ￣（－１），对于１８７个Ｉ≥３σ（Ｉ）的独立衍射点，最后偏离因子Ｒ＝０．０６６，Ｒ_ｗ＝０．０７８。化合物Ｅｒ_２Ｓｅ_３的晶体结构是由Ｅｒ配位多面体的双层状结构通过共用Ｓｅ（２）原子，沿ｃ轴方向堆积而形成的三维结构。     

脱氧核糖核酸与对二甲氨基偶氮苯邻羧酸作用机理的荧光光谱研究

通过实验,采用荧光光谱法研究了对二甲氨基偶氮苯邻羧酸(JJR)与脱氧核糖核酸(DNA)结合反应的特征.由Stern-Volmer方程和双倒数曲线Lineweaver-Burk方程获得了反应的猝灭常数Ksv=1×106～2×106 L/mol、结合常数KA≈0.5×106 mol/L以及对猝灭的类型做出了推断.通过热力学参数、离子强度实验讨论并得到它们以氢键、嵌插入、范德华力等几种方式作用.该反应的最佳实验条件为pH值控制在6.1左右;加入顺序为JJR+DNA+(B-R)适宜反应体系;线性范围在0～100 mg/L之间.     

离子色谱法测定水果及其树叶的含氯量

本文提出用离子色谱法测定水果及其树叶中氯含量的方法,在IC-PAK阴离子柱上,用4 mmol/L邻苯二甲酸(pH4.5)作流动相进行洗脱,电导检测器检测。方法简便、快速,灵敏、准确。氯的最小检出量为0.14μg,相对标准偏差为2.4%,回收率为99.4%。     

中药现代化基础理论研究的几点思考

我国中药现代化基础理论研究应立足于提高我国人口素质及健康水平,促进国民经济发展（国家目标）。以传统中医药理论为基础,以现代生物医学与技术为指导（指导思想）,围绕以下几个方面来进行：（１）治疗常见病、疑难病、多发病新药的创制;（２）为创制新药所需要的稳...     

甲壳素-壳聚糖对皂土悬浮液的絮凝

研究了三种摩尔质量大体相同而脱乙酰度分别为93%、78%和62%的甲壳素-壳聚糖在pH=3～6范围内对皂土悬浮液的絮凝性质, 并与非离子型絮凝剂聚丙烯酰胺作了比较, 证明含自由氨基的甲壳素-壳聚糖在酸性溶液中形成阳离子聚电解质后. 对带负电的皂土悬浮颗粒有很好的絮凝能力. 通过对上述三种聚合物的絮凝能力、在皂土颗粒表面的吸附量等测定, 认为絮凝中桥连机制起了主导作用, 但聚合物所带正电荷则有利于被皂土颗粒所吸附, 电中和还降低了颗粒间的静电排斥, 这都对桥连絮凝起了促进作用. 聚丙烯酰胺分子在水中不带电, 故当介质pH升高使皂土颗粒双电层变厚时, 絮凝能力迅速下降.