Mine or mother’s? Exploring the self-ownership effect across cultures

Peer reviewedPublisher PD

Two Types of New Natural Materials for Fruit Vinegar in

To increase Prunus armeniaca × P. sibirica and P. domestica × P. armeniaca added value; three natural fruit vinegars were designed. The results showed the nutrition of Prunus domestica × P. armeniaca cultivar Fengweimeigui vinegar (T1) had high minerals and microelements, especially the Ca and Mg reached to the 150.00mg/L, 85.40 mg/L, respectively; the vinegar of Prunus armeniaca × P. sibirica cultivar Zhongren No.1 (T2) not only have rich Na (2800.00 mg/L), P (123.00 mg/L), but also have plentiful amino acid that content reached to 200.08 mg/L. However, the mixture vinegar (T3) with pulps from Prunus domestica × P. armeniaca and Prunus armeniaca × P. sibirica had the middle nutrient contents, but the property was balanced. We therefore conclude that solid fermentation is a suitable method to preserve nutrients and value-added for Prunus plants fruit, and three types vinegars are suitable for different age people, and the difference nutrient contents and typical characteristic indicate that three vinegars are competitive products in market

Two Types of New Natural Materials for Fruit Vinegar in Prunus Plants

To increase Prunus armeniaca × P. sibirica and P. domestica × P. armeniaca added value; three natural fruit vinegars were designed. The results showed the nutrition of Prunus domestica × P. armeniaca cultivar Fengweimeigui vinegar (T1) had high minerals and microelements, especially the Ca and Mg reached to the 150.00mg/L, 85.40 mg/L, respectively; the vinegar of Prunus armeniaca × P. sibirica cultivar Zhongren No.1 (T2) not only have rich Na (2800.00 mg/L), P (123.00 mg/L), but also have plentiful amino acid that content reached to 200.08 mg/L. However, the mixture vinegar (T3) with pulps from Prunus domestica × P. armeniaca and Prunus armeniaca × P. sibirica had the middle nutrient contents, but the property was balanced. We therefore conclude that solid fermentation is a suitable method to preserve nutrients and value-added for Prunus plants fruit, and three types vinegars are suitable for different age people, and the difference nutrient contents and typical characteristic indicate that three vinegars are competitive products in market

Effect of Interlayer Cooling on the Preparation of Ni-Based Coatings on Ductile Iron

In metal additive manufacturing without interlayer cooling, the macro-size of the layer itself is difficult to control due to the thermal storage effect. The effect of interlayer cooling was studied by cladding Ni-based coatings on the substrate of ductile iron. The results show that under the same process parameters, compared with non-interlayer cooling deposition, the dilution rate is better, and the thickness increase of interlayer cooling deposition is more uniform, which is conducive to controlling the macro-size of the interlayer cooling deposition. Furthermore, interlayer cooling deposition has fewer impurities and more uniform microstructures. Moreover, the average grain size is refined and the dendrite growth is inhibited, which improves the mechanical properties of the coating. Therefore, the hardness of the interlayer cooling specimens is greater than that of the non-interlayer-cooled specimens