Study on Spontaneous Combustion Law and Prevention Technology of Abandoned Coal in Goaf of Coal Mine

The spontaneous combustion of coal in goaf areas is a significant natural disaster encountered during coal mining operations. To investigate the oxygen consumption characteristics of different coal types, we conducted TG experiments and closed oxygen consumption experiments using seven coal samples exhibiting various degrees of metamorphism. The findings revealed the following key observations: During the oxidation combustion process of coal, the absorbed heat originates from the physical and chemical adsorption of coal and oxygen. The first exothermic peak on the DSC curve represents the maximum combustion temperature of volatile matter and signifies the initiation of coal burning. Coal with higher ignition temperatures is less prone to spontaneous combustion. Analyzing the thermogravimetric curves, we observed that the ignition temperatures of 15# coal and 8+9# coal predominantly extracted from Duanwang Coal Mine are higher compared to the ignition temperature of the 4# coal seam (known for its susceptibility to spontaneous combustion) in Jiudaoling Coal Mine, Liaoning. This observation aligns with their nonspontaneous combustion characteristics. In the closed oxygen consumption experiment, we determined the volume oxygen consumption attenuation coefficients for the main mining areas’ 8+9# and 15# coal seams as 3.9001×10−4 and 3.83559×10−4, respectively. Additionally, the critical oxygen consumption concentrations were measured as 15.71% and 16.78%. The shortest spontaneous combustion periods were determined to be 119.24 days and 121.25 days, respectively, for the aforementioned coal seams. To mitigate spontaneous combustion, the addition of inhibitors is necessary. The selection of an appropriate inhibitor depends on the increase in ignition activation energy. Notably, coal samples treated with a 15% MgCl2 inhibitor exhibited the highest increase in ignition activation energy. Hence, we concluded that a 15% MgCl2 inhibitor is the most suitable ratio for preventing spontaneous combustion

Preparation and Characterization of Nanoparticles Made from Co-Incubation of SOD and Glucose

The attractive potential of natural superoxide dismutase (SOD) in the fields of medicine and functional food is limited by its short half-life in circulation and poor permeability across the cell membrane. The nanoparticle form of SOD might overcome these limitations. However, most preparative methods have disadvantages, such as complicated operation, a variety of reagents—some of them even highly toxic—and low encapsulation efficiency or low release rate. The aim of this study is to present a simple and green approach for the preparation of SOD nanoparticles (NPs) by means of co-incubation of Cu/Zn SOD with glucose. This method was designed to prepare nanoscale aggregates based on the possible inhibitory effect of Maillard reaction on heating-induced aggregation during the co-incubation. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) results indicated that the Maillard reaction occurred during the co-incubation process. It was found that enzymatically active NPs of Cu/Zn SOD were simultaneously generated during the reaction, with an average particle size of 175.86 ± 0.71 nm, and a Zeta potential of −17.27 ± 0.59 mV, as established by the measurement of enzymatic activity, observations using field emission scanning electron microscope, and analysis of dynamic light scattering, respectively. The preparative conditions for the SOD NPs were optimized by response surface design to increase SOD activity 20.43 fold. These SOD NPs showed storage stability for 25 days and better cell uptake efficacy than natural SOD. Therefore, these NPs of SOD are expected to be a potential drug candidate or functional food factor. To our knowledge, this is the first report on the preparation of nanoparticles possessing the bioactivity of the graft component protein, using the simple and green approach of co-incubation with glucose, which occurs frequently in the food industry during thermal processing