ZnSe及ZnSe/GaAs异质结构中压力导致的直接禁带向间接禁带的转变

用经验赝势方法计算了体ZnSe以及ZnSe/GaAs单异质结系统中ZnSe外延层г、X、L等特殊对称点导带底能量随压力的变化。结果表明，同Si、Ge、GaAs等半导体材料不同，ZnSe的X点导带底具有正的压力系数，但比г点的压力系数小，这是ZnSe材料以及ZnSe基异质结构材料发生直接禁带向间接禁带的转变时所需转变压力较大的根本原因。研究了ZnSe/GaAs异质结构中晶格失配造成的应变对外延层г、X、L对称点压力系数的影响，表明这种晶格失配造成的应变可以极大地减小ZnSe外延层材料由直接禁带向间接禁带的转变压力。     

The Pharmaceutical Use of Captisol®: Some Surprising Observations

The purpose of this paper is to share some recent observations on the pharmaceuticaluses and properties of Captisol^® or SBE_7M--CD in controlled porosity osmotic pump tablets (CP-OPT) and the underlying mechanism/sthat lead to apparent zero-order drug release pattern. It would have been simple toattribute the apparent zero-order release mechanism/s of poorly water-soluble drugsfrom CP-OPTs and pellets utilizing Captisol^®as both a solubilizing andosmotic agent, to purely osmotic and diffusional components. However, the mechanismmay be more related to a counterbalancing of physical properties as the concentration of Captisol^®changes within the matrix. Specifically, the initial concentration of Captisol^®within a core is 0.3–0.4M. When this drops to lower values an osmotic pressure drop occurs across the membrane. Therefore, drug release should not follow apparent zero-order kinetics if all the drug is solubilized. However, as the viscosity within the tablet also drops, the apparent diffusion coefficient of both Captisol^® and drug increases. Therefore, it appears that there is an initial resistance (hydraulic pressure) to fluid flow from the tablet through the rate-limiting microporous membrane. This resistance decreases so that even as osmotic pressure and concentration differences drop with time, counterbalancing faster release occurs. Osmotic driving force appears to be the most important initial driving force but a diffusional component becomes more significant with time.     

Pressure effect on grain boundary wetting at various temperatures

Bicrystals of Fe-6 at.% Si alloy containing <001> 5 tilt grain boundaries with a deposited zinc layer have been annealed at various hydrostatic pressure at four temperatures between 700° and 905°C. After the anneals the dihedral angle of the grain boundary groove formed at the site of the grain boundary intersection with the solid-melt interphase boundary has been measured. The transition from complete to incomplete wetting of the grain boundary by the zinc-rich melt (dewetting phase transition) has been found to occur as the pressure increased at all temperatures studied. The temperature dependence of the dewetting transition pressure p _w has been determined. That dependence has a minimum at a temperature of 790°C, which is close to the peritectic temperature in the Fe–Zn system (782°C). A thermodynamic analysis of the wetting phenomena in the two-component system, based on Becker's regular solution model for the surface tension of the interphase boundary, explains the minimum in the p _w (T) dependence.     

Phase Diagrams of Semicrystalline Polymer–Crystalline Substances: Polyolefins–1,2,4,5-Tetrachlorobenzene

The full phase diagrams of low-density polyethylene (LDPE), high-density polyethylene (HDPE), and isotactic polypropylene (i-PP) mixtures with 1,2,4,5-tetrachlorobenzene (TeCB), including the solubility curve of TeCB in a solid polymer, were constructed by an optical method. The diagrams contain a eutectic point that corresponds to the situation when the crystallization of TeCB out of its solution in a polyolefin is accompanied by the crystallization of monomer units of the macromolecules. As a result, the polymer acquires a gel structure with crystallites as crosslinks and amorphous regions saturated with TeCB. It is demonstrated that the eutectic point position on the phase diagram can be used for ranking polymers with respect to their thermodynamic affinity to a solvent. For the studied systems, the affinity to TeCB was decreased in the order i-PP, HDPE, and LDPE. Direct experimental evidence was obtained that TeCB crystals can be dissolved in a solid polymer via a vapor phase mechanism, which leads to the polymer amorphization.     

Comparison of microbiological loads and physicochemical properties of raw milk treated with single-/multiple-cycle high hydrostatic pressure and ultraviolet-C light

The effects of ultraviolet-C radiation (UV-C, 11.8?W/m²), single-cycle and multiple-cycle high hydrostatic pressure (HHP at 200, 400 or 600?MPa) on microbial load and physicochemical quality of raw milk were evaluated. Reductions of aerobic plate count (APC) and coliform count (CC) by HHP were more than 99.9% and 98.7%, respectively. Inactivation efficiency of microorganisms increased with pressure level. At the same pressure level, two-cycle treatments caused lower APC, but did not show CC differences compared with single-cycle treatments. Reductions of APC and CC by UV-C were somewhere between 200?MPa and 400/600?MPa. Both HHP and UV-C significantly decreased lightness and increased pH, but did not change soluble solids content and thiobarbituric acid-reactive substances’ values. Two 2.5?min cycles of HHP at 600?MPa caused minimum APC and CC, and maximum conductivity. Compared with HHP, UV-C markedly increased protein oxidation and reduced darkening.     

Effects of high hydrostatic pressure on secondary structure and emulsifying behavior of sweet potato protein

In this study, secondary structures of sweet potato protein (SPP) after high hydrostatic pressure (HHP) treatment (200–600?MPa) were evaluated and emulsifying properties of emulsions with HHP-treated SPP solutions in different pH values (3, 6, and 9) were investigated. Circular dichroism analysis confirmed the modification of the SPP secondary structure. Surface hydrophobicity increased at pH 3 and decreased at 6 and 9. Emulsifying activity index at pH 6 increased with an increase in pressure, whereas emulsifying stability index increased at pH 6 and 9. Oil droplet sizes decreased, while volume frequency distribution of the smaller droplets increased at pH 3 and 6 with the HHP treatment. Emulsion viscosity increased at pH 6 and 9 and pseudo-plastic flow behaviors were not altered for all emulsions produced with HHP-treated SPP. These results suggested that HHP could modify the SPP structure for better emulsifying properties, which could increase the use of SPP emulsion in the food industry.     

高静水压诱导水稻产生突变的研究

 以78 MPa高静水压力处理已浸泡10 h的水稻（Oryza sativa L.）粤香占、粤丰占和测64种子12 h,成苗后移栽至大田,对其处理当代和后代的农艺性状进行调查和分析,结果表明,处理当代中,粤香占、粤丰占和测64的穗粒数分别增加了5.2%、1.2%和17.0%,且测64达到显著性差异水平;测64处理的生育期延长10 d,而粤香占和粤丰占则分别早熟5 d和2 d 。在处理的当代和后代中出现了可遗传的突变体,突变性状中既有质量性状也有数量性状,其中紫色叶鞘和穗下节伸长属于质量性状突变,株高、粒长和穗粒数等属于数量性状突变。突变频率因品种不同而存在差异,表现为：测64>粤丰占>粤香占。通过4年6代的筛选,共获得近100份包括叶、茎、穗、粒、育性和生育期等性状发生明显变异的突变体,已稳定的突变株系22个,其中7个突变株系的综合性状明显较对照好,具有良好的应用前景。     

Size reduction of “reformed casein micelles” by high-power ultrasound and high hydrostatic pressure

We investigated the effect of ultrasound (US) and high hydrostatic pressure (HHP) on the size of reformed casein micelles (RMCs) obtained by titrating calcium and phosphorous solution into sodium caseinate solutions. Both US and HHP reduced the size of the RMCs. A decrease in size from ~200 nm to ~170 nm when US (20 kHz, 0.46 W/mL) was applied for 30 min; and down to ~85 nm when HHP was applied 500 MPa for 15 min. Electron microscopic analysis showed that the RMCs before and after US are similar to milk native casein micelles, and that HHP extensively disintegrated the RMCs. Small angle X-ray scattering and SDS-PAGE showed that the internal structure of the RMCs as well as the casein molecules are not affected by the US and HHP treatments.     

Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of ‘Ataulfo’ Mango Nectar

The effects of hydrostatic (HHP) and dynamic (HPH) high-pressure treatments on the activity of pectin methylesterase (PME) and polyphenol oxidase (PPO) as well as the physicochemical quality attributes of ‘Ataulfo’ mango nectar were assessed. HHP reduced PME relative activity by 28% at 100 MPa for 5 min but increased PPO activity almost five-fold. Contrarily, HPH did not affect PME activity, but PPO was effectively reduced to 10% of residual activity at 300 MPa and at three passes. Color parameters (CIEL*a*b*), °hue, and chroma were differently affected by each type of high-pressure processing technology. The viscosity and fluid behavior were not affected by HHP, however, HPH changed the apparent viscosity at low dynamic pressure levels (100 MPa with one and three passes). The viscosity decreased at high shear rates in nectar samples, showing a shear-thinning effect. The results highlight how different effects can be achieved with each high-pressure technology; thus, selecting the most appropriate system for processing and preserving liquid foods like fruit beverages is recommended.