Extraction of Sm(III)and Nd(III) with N,N,N’,N’-tetrabutyl-3-oxy-diglycolamidefrom hydrochloric acid

The extraction behavior of Sm(III) and Nd(III) with N,N,N’,N’-tetrabutyl-3-oxa-diglycolamide (TBDGA) in 70% kerosene-30% n-octanol from hydrochloride acid wasstudied. The effect of hydrochloric acid concentration, extractant concentration,and temperature on the distribution of rare earth elementswas investigated. The extraction mechanism was established and the stoichiometry of the main extracted species was confirm to be SmCl3•2TBDGA and NdCl3•2TBDGA for Sm(III) and Nd(III), respectively. The extraction distribution ratio decreases with an increase in temperature, which demonstrates that the extraction reaction is exothermic. The IR spectra of the loaded organic phase and free extractant were recorded and discussed

Comparison of endosperm amyloplast development and degradation in waxy and non-waxy wheat

The waxy wheat shows special starch quality due to high amylopectin content. However, little information is available concerning the development and degradation of amyloplast from waxy wheat endosperm. To address this problem, waxy wheat variety, Yangnuo 1, and a non-waxy wheat variety, Yangmai 13, were chosen to investigate the development and degradation of endosperm amyloplast during wheat caryopsis development and germination stage respectively using histochemical staining and light microscopy. Changes of morphology, the soluble sugar and total starch content were indistinguishable in the process of caryopsis development of two wheat varieties. The developing endosperm of non-waxy was stained blue-black by I2-KI while the endosperm of waxy wheat was stained reddish-brown, but the pericarp of waxy and non-waxy wheat was stained blue-black. In contrast to nonwaxy wheat, endosperm amyloplast of waxy wheat had better development status and higher proportion of small amyloplast. During seed germination many small dissolution pores appeared on the surface of endosperm amyloplast and the pores became bigger and deeper until amyloplast disintegrated. The rate of degradation of waxy wheat endosperm amyloplast was faster than non-waxy wheat. Our results may also be helpful to the use of waxy starch in food and nonfood industry