Co3O4纳米晶催化氧化甲烷的理论研究：C-H键活化的晶面效应及活性中心

甲烷是一种在自然界中大量存在的原材料,在取代原油和合成重要化工产品等许多领域具有潜在的应用价值. 然而,由于CH₄中C-H键的键能特别大（约~4.5 eV）,如何实现甲烷的绿色有效转化在化学化工领域仍然是一个挑战. 本文采用密度泛函理论对Co₃O₄（001）和（011）晶面活化甲烷C-H键的机理进行了理论研究,得到了如下结论：（1） CH₄的C-H键在Co₃O₄晶面的解离具有很高的活性,只需要克服大约1 eV的能垒;（2）与Co^2＋相连的Co-O离子对是CH₄活化的活性位点,其中两个带正负电荷的离子对C-H解离起着协同作用,帮助产生Co-CH₃和O-H物种;（3）（011）面的反应活性明显大于（001）面,与实验的观察一致. 本文的计算结果表明,Co₃O₄纳米晶面对CH₄中C-H键的活化表现出明显的晶面效应和结构敏感效应,Co-O离子对活性中心对于活化惰性的C-H键发挥了关键作用.     

A Conjugate Addition Approach to Diazo-Containing Scaffolds with β Quaternary Centers

Structurally complex diazo-containing scaffolds are formed by conjugate addition to vinyl diazonium salts. The electrophile, a little studied α-diazonium-α,β-unsaturated carbonyl compound, is formed at low temperature under mild conditions by treating β-hydroxy-α-diazo carbonyls with Sc(OTf)₃. Conjugate addition occurs selectively at the 3-position of indole to give α-diazo-β-indole carbonyls, and enoxy silanes react to give 2-diazo-1,4-dicarbonyl products. These reactions result in the formation of tertiary and quaternary centers, and give products that would be otherwise difficult to form. Importantly, the diazo functional group is retained within the molecule for future manipulation. Treating an α-diazo ester indole addition product with Rh₂(OAc)₄ caused a rearrangement to occur to give a 2-(1H-indol-3-yl)-2-enoate. In the case of diazo ketone compounds, this shift occurred spontaneously on prolonged exposure to the Lewis acidic reaction conditions.     

不同色浆质量分数的水性聚氨酯涂料对聚氯乙烯表皮低温爆破性能的影响

本文制备了一系列不同色浆质量分数的水性聚氨酯涂料,并将其喷涂在汽车仪表板聚氯乙烯(PVC)表皮的背面形成复合材料。 用旋转流变仪表征了涂料的粘度以评价其喷涂性能;用差示扫描量热仪表征了材料的玻璃化转变温度(T_g);利用万能材料试验机表征了材料在-30 ℃条件下的拉伸性能及抗撕裂性能;用动态热机械分析仪表征了材料的损耗比随温度的变化。 结果表明:不同色浆质量分数的涂料都能喷涂,含有涂层材料PVC表皮在-30 ℃低温爆破性能与涂层材料的T_g、低温拉伸性能、抗撕裂性能的关系并不大,而与涂层材料的阻尼性能直接相关。 材料的阻尼性能越好,其低温爆破性能越好。     

Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal)

‘Mencía’/‘Jaen’ it’s an important red grape variety, exclusive of the Iberian Peninsula, used in wine production namely in Bierzo D.O. and Dão D.O., respectively. This work evaluates the effect of the two different “terroirs” on the phenolic composition and chromatic characteristics of ‘Mencía’/‘Jaen’ monovarietal wines produced at an industrial scale in the same vintage. Using Principal Component Analysis (PCA), Partial Least Squares-Discrimination Analysis (PLS-DA), and Orthogonal PLS-DA (OPLS-DA) it was found that peonidin-3-coumaroylglucoside, petunidin-3-glucoside, malvidin-3-coumaroylglucoside, peonidin-3-glucoside, malvidin-3-acetylglucoside, malvidin-3-glucoside, and ferulic acid were the phenolic compounds with the highest differences between the two regions. PLS regression allowed to correlate the differences in lightness (L*) and redness (a*) of wines from ‘Jaen’ and ‘Mencía’ to differences in colored anthocyanins, polymeric pigments, total pigments, total anthocyanins, cyanidin-3-acetylglucoside, delphinidin-3-acetylglucoside, delphinidin-3-glucoside, peonidin-3-coumaroylglucoside, petunidin-3-glucoside and malvidin-3-glucoside in wines, and the colorless ferulic, caffeic, and coutaric acids, and ethyl caffeate. The wines a* values were more affected by colored anthocyanins, ferulic acid, total anthocyanins, delphinidin-3-acetylglucoside, delphinidin-3-glucoside and petunidin-3-acetylglucoside, and catechin. The positive influence of ferulic acid in the a* values and ferulic, caffeic, coutaric acids, and ethyl caffeate on the L* values can be due to the co-pigmentation phenomena. The higher dryness and lower temperatures during the September nights in this vintage might explain the differences observed in the anthocyanin content and chromatic characteristics of the wines.     

Effects of Different Drying Methods on the Retention of Bioactive Compounds,On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples

The aim of this study was to determine the effect of different drying methods: convective (at 50, 60, 70 °C), vacuum-microwave (at 120, 240, 360, 480 W and 360 W with reduction to 120 W) and hybrid (convective pre-drying at 50, 60, 70 °C followed by vacuum-microwave drying at 120 W) on the quality parameters of novel red-fleshed apple fruit snacks (RFAs), such as phenolics, on-line antioxidant capacity, water activity and color. Drying kinetics, including a temperature profile of dried material, and modified Page model were determined. Freeze-drying was used as a control method. The highest content of bioactive compounds in the samples was retained following freeze-drying, then hybrid, vacuum-microwave and finally convection drying. The antioxidant capacity measured by on-line 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), identified anthocyanins, flavan-3-ols and phenolic acid as the main compounds responsible for this activity. Unfavorable changes in color, formation of hydroxymethylfurfural (HMF) and degradation of polyphenolics were noted along with increasing drying temperature and magnetron power. The red-fleshed apple snacks are a promising high-quality dehydrated food product belonging to functional foods category.     

Underestimated Color Centers: Defects as Useful Reducing Agents in Lanthanide‐Activated Luminescent Materials

Inorganic hosts, such as SrB₄O₇ or certain nitrides, intrinsically stabilize Eu²⁺ even when the dopant is an Eu³⁺‐based precursor and reducing conditions are not employed in the synthesis. Although this concept is well known in the synthesis of phosphorescent materials, the mechanistic details are scarcely understood. Herein, we demonstrate that trapped charge carriers, such as color centers, can also act as redox partners to stabilize certain oxidation states of activators. Eu‐activated CsMgCl₃ and CsMgBr₃ are used as examples. Upon doping with EuCl₃ and in the absence of reducing conditions during the synthesis, dominant cyan or green luminescence from Eu²⁺ ions was observed. Photoluminescence spectroscopy at 10 K revealed that the reduction is correlated to color centers localized at defects. Although defects are typically undesired in phosphors, we have shown that their role may be underestimated and they could be used on purpose in the preparation of selected inorganic phosphors.     

汽配件颜色喷涂顺序问题的TSP转化与建模

汽配件颜色喷涂顺序问题通常以生产线上相邻汽配件颜色切换次数少为最优目标,以进一步降低生产成本.该类问题具有所有汽配件都必须喷涂一次且只喷涂一次的特点,为此提出了TSP转化与建模的方法.将待喷涂汽配件定义为TSP顶点,任意两个待喷涂汽配件的颜色切换定义为顶点的距离,仿照TSP问题构建0-1规划模型;类似于顶点距离,将某些...     

基于Land实验的可见红外伪彩色图像融合方法

由Land在研究人类视觉颜色恒定性现象时从所做的某个实验出发,通过对该实验中所用红、绿色滤波片的理想化假设以及光源的等能分布假设,并建立红外图像与红色透明片、可见光图像与绿色透明片的对应关系,得到Land实验启发下的新的伪彩色融合算法。通过与Toet伪彩色融合算法的结果比较,说明了该方法的有效性。进而借鉴Toet算法中强调图像特有成分的思想,使本算法输出更丰富、更逼近真实景物的色彩。     

半色调荧光图像的光谱反射与透射模型

荧光油墨半色调印刷品的显色预测规律是彩色成像领域内十分关键的课题。把荧光半色调印刷品反射出来的光分成两个独立的部分,即由最初入射光组成的主光流和由于吸收了主光流而产生的荧光流;并且采用了一个指数矩阵来描述墨层产生的荧光光强,从而得出了荧光半色调图像色彩的光反射规律。考虑到入射光中从一种颜色油墨入射后再由同色油墨出射的概率要比从其它色油墨出射的概率要大的事实,讨论中引入权重因子描述从同色油墨出射部分与从整个表面出射部分比例不同的现象,建立了荧光油墨半色调图像的Clapper-Yule新光谱反射率模型。     

一种多视点视频自动颜色校正系统

针对多视点视频系统中视点间图像颜色不一致的问题,提出了一种多视点视频自动颜色校正系统。通过求取目标图像和源图像间的颜色校正矩阵,判断其是否满足全局校正的要求;对不满足要求的图像,通过图像分割和K-L变换(Karhunen-Loeve transform),建立起目标图像和源图像中各分割区域间的局部映射关系,并通过感兴趣区域匹配,来实现对源图像的校正,最后通过视频跟踪技术实现对视频图像的校正。以标准的多视点测试图像集为例,通过将新方法与直方图匹配、全局一维线性校正算法等进行比较,表明新方法能消除匹配失真的影响,且具有较好的颜色校正效果。研究结果表明该系统可以很好地揭示图像间的颜色变化关系,并且具有很好的内容自适应性,是一种有效的多视点视频图像系统颜色校正方法。