Paleogeographic reconstruction of the North China Craton in the supercontinent Nuna/Columbia: paleomagnetic and geological constraints

The North China Craton has abundant Precambrian geological records, but its positions in the two supercontinents are still controversial. Detailed geochronological, geochemical, rock magnetic and paleomagnetic analyses have been carried out. The ~1.24–1.21 Ga magmatism in this craton indicates a LIP caused by a mantle plume. Comparable coeval paleopoles, APWPs and geological histories for the North China and proto-Australian cratons suggest their possible connection during ~1.78–1.32 Ga, but separation after that time

甲醇气氛静态呼吸图法制备蜂窝状有序多孔膜

以原子转移自由基聚合方法合成的聚二甲基硅氧烷-b-聚苯乙烯(PDMS-b-PS)为铸膜材料,在静态呼吸图的基础上,首次在甲醇氛围下利用PDMS-b-PS的二硫化碳溶液铸膜得到了高度规整的蜂窝状有序多孔结构.研究了聚合物溶液浓度对孔径的影响,并与水蒸汽氛围制备的孔结构进行了比较.结果表明,甲醇气氛下制备的多孔膜的孔径比水蒸汽氛围下的大,且孔的断面形貌呈"U"形;孔径随着溶液浓度的增大而减小.该研究有利于呼吸图法制备有序结构材料技术的进一步发展,有助于人们更加准确与全面地认识呼吸图机理

甲醇气氛静态呼吸图法制备蜂窝状有序多孔膜

National Natural Science Foundation of China [21174116, 20974089, 51035002]; Outstanding Youth Foundation of Fujian Province [2009J06029]; New Century Talents Foundation from Ministry of Education of China [NCET-08-0475]; Natural Science Foundation of Zhejiang Province [2010R50012]; Key Technological Innovation Team of Biomedical Polymer Materials in Jiaxing CityIn this paper, highly ordered honeycomb polymeric films were prepared via a static breath-figure process under methanol atmosphere for the first time. The employed block copolymer, poly(dimethylsiloxane)-block-polystyrene (PDMS-b-PS), was synthesized by atom transfer radical polymerization. The influences of vapor atmosphere and the concentration of polymer solution on the morphology of the porous films were also investigated. Versus the morphologies of honeycomb polymer films fabricated under the saturated relative humidity, it was found that the average pore size of honeycomb films increased and the cross-sectional view of pore appeared in a shape of "U". This research may be helpful to explore the formation mechanism of honeycomb porous structures during the breath figure process

Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts

In order to inhibit the formation of advanced glycation end products (AGEs) and heterocyclic aromatic amines (HAAs) in roasted peanuts, six phenolic acids (caffeic acid, ferulic acid, 4-coumaric acid, vanillic acid, gallic acid and chlorogenic acid) were employed to impregnate raw peanuts before roasting, and the effects of the type and concentration of impregnation solutions on AGEs and HAAs formation during peanut roasting were studied in this work. The results showed that gallic acid and chlorogenic acid could significantly inhibit the formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) with an inhibition rate in the range of 14.7%–24.4% and 13.0%–22.7%, respectively. However, the other four phenolic acids had no inhibitory effect (P > 0.05). What’s more, the inhibitory effects of gallic acid and chlorogenic acid were concentration dependent. Three HAAs including 2-amino-1,6-dimethylimidazo[4,5-b]pyridine (DMIP), 1-methyl-9H-pyrido[3,4-b]indole (Harman) and 9H-pyrido[3,4-b]indole (Norharman) were detected in roasted peanuts. All six phenolic acids could inhibit the formation of DMIP significantly (P 0.05). Ferulic acid and chlorogenic acid had a strong inhibition effect on the formation of 3 HAAs, but there was no obvious concentration dependence

Research on Key Factors Affecting Storage Quality of Peanut Nougat and Improvement Methods

To explore reasons and solutions for the rancidity of peanut nougat in storage, this paper investigates the oxidation stability of shelled peanuts and unshelled peanut stored in different temperatures and the quality of nougats prepared by adding peanuts treated in different ways. The results show that when raw peanuts are stored at temperatures of 25 ℃, 37 ℃ and 60 ℃, the oxidation rate of shelled raw peanuts is slower than that of unshelled raw peanuts. The peroxide value of shelled peanuts does not change significantly and is stable below 2 mmol/kg, while the peroxide value of roasted cooked peanuts changes faster when stored at 60 ℃, and the change of the shelled peanuts is slower than that of the unshelled peanuts. The oxidation rate of baked shelled peanuts is slower than that of unshelled, which could potentially prolong the shelf life of peanut nougats made of them

[[alternative]]Preparation of Organic-Inorganic Nanocomposite Film with High UV-Shielding Performance

計畫編號：NSC94-2216-E032-004研究期間：200508~200607研究經費：820,000[[abstract]]近年來隨著臭氧層被破壞，人類受到紫外線傷害而產生的疾病已日趨嚴重， 如皮膚紅斑、黑化、皮膚癌，白內障以及免疫系統機能降低等，因此在臭氧層尚 未重建之前，對阻隔紫外線產品的研究有其必要性。 目前製作紫外光遮蔽薄膜，多採用添加無機類防紫外線添加劑於材料中，主 要是利用半導體材料價帶與傳導帶之間電子的躍遷吸收紫外光，如二氧化鈦、二 氧化鈰等皆可吸收紫外光。此類材料除因具有較高之光催化能力與折射率，容易 造成有機材料產生光催化降解，且由於薄膜之折射率與基材之折射率相差太大， 會有嚴重的光干擾現象，造成反射光太強且透光率不足，此外分散性不良、紫外 光遮蔽範圍狹窄等問題，都使得其在應用上有許多限制。 本研究計畫採用有機/無機混成方式製作紫外光遮蔽薄膜，有機部份為聚胺 基甲酸酯(PU)，無機部份為二氧化鈦，但與一般不同：本研究使用溶膠-凝膠法， 製備奈米無機材料，經PU 結構的設計與偶合劑的添加，增加二氧化鈦的添加量 及分散性。藉由添加螯合劑，使其與鈦金屬形成配位化合物，利用金屬與配位基 之間的電荷轉移吸收紫外光。此方法最大的優點在於：製得之材料可為非結晶形 態，因此可大幅增加紫外光吸收範圍，製得之材料具有較低之光催化能力，且具 有較低之折射率，可降低薄膜與基材間光干擾的問題，並具有較大紫外光吸收範 圍，且結合有機與無機材料個別的優點，使得材料具有更好的機械性質。[[sponsorship]]行政院國家科學委員

Analysis of Odor Components in Salted Egg Yolk during Thermal Processing Using Gas Chromatography-Mass Spectrometry and Multivariate Statistical Analysis

Odor compounds produced in salted egg yolk during thermal processing were identify by sensory evaluation and gas chromatography-mass spectrometry (GC-MS) combined with multivariate statistical analysis such as hierarchical cluster analysis (HCA), orthogonal partial least squares-discriminant analysis (OPLS-DA) and principal component analysis (PCA). By using quantitative descriptive sensory analysis, it was found that there was a significant difference in the flavor profile between egg yolk samples with and without unpleasant odor, and it was determined that some egg yolks had obvious off-flavor during hot processing. Cluster analysis showed that the six groups of salted egg yolk samples were clearly divided into two categories, which was consistent with the sensory evaluation results. Furthermore, OPLS-DA identified 33 major differential components with variable importance in the projection (VIP) scores greater than one between samples with and without unpleasant odor, and aldehydes and alcohols were the most significant differential components. Finally, the volatile compounds showing a positive correlation with sour odor were screened by PCA, and n-hexanal, n-valeraldehyde, 1-octen-3-ol, trans,trans-2,4-decadienal, styrene, dimethyl disulfide and 2-nonone were identified due to their odor activity values (OAV) greater than one as the major odor compounds of salted egg yolk during thermal processing. The results provide a reference for analysis of the flavor characteristics and possible off-flavor components of salted egg yolk after thermal processing and provide a scientific basis for accessing the quality of salted egg yolk

Research on the Separation and Reorganization of Wheat Protein and the Quality of Wheat Noodles

This study uses Polyacrylamide gel electrophoresis (SDS-PAGE) and acid polyacrylamide gel electrophoresis (A-PAGE) to identify the composition of high molecular weight glutenin subunits (HMW-GS)and the translocation of gliadin 1BL/1RS in two high quality wheat flour. The gliadin and glutenin are separated and extracted from wheat flour by separating and recombining, then re-proportionated with proportions. The cooking quality and texture of reconstituted noodles are analyzed to identify the relationship between gliadin, glutenin and noodle’s quality. The results show that when the protein content is constant, the water absorption of recombinant noodles is negatively correlated with (gluten: alcohol) (P＜0.05), while the dry matter loss rate is not highly relevant to gluten: alcohol. The hardness, firmness and tensile strength of recombinant noodles are positively correlated with gluten: alcohol (P＜0.05). The viscosity is negatively correlated with gluten: alcohol (P＜0.05). Meanwhile, it is found that when the properties of high molecular weight glutenin and gliadin are the same, only the composition of low molecular weight glutenin is different from the precipitation value, but the properties of reconstituted noodles are similar. Therefore, we conclude that high molecular weight glutenin has a greater impact on the quality of noodles

Cyanide-free copper electroplating in sulfite/thiosulfate bath

采用黄铜和不锈钢为基体,以SO 32-/S 2 O32-为还原剂和配位剂,胺化合物为配位剂,研究了一价铜无氰镀铜工艺,其镀液组成和操作条件为:CuCl2.2H2O 16.0--21.3 g/l,232SO-/S 2 O3-0.475 MOl/l,胺化合物0.76 MOl/l,H3bO3 36 g/l,葡萄糖0.38 MOl/l,光亮剂(有机胺类化合物)0.04 Ml/l,温度40°C,PH 8(以kOH调节),搅拌,电流密度0.5--2.0 A/dM2。讨论了温度、PH、铜离子质量浓度和光亮剂体积分数对镀层质量及电流效率的影响,分别采用扫描电镜和X射线衍射表征了镀层的表面形貌和结构。结果表明,控制合适的条件可使电流效率超过90%。使用本工艺电镀时,应采用较高的镀液PH,但镀液在存置时宜控制在较低的PH。添加剂能提高镀液的整平性能,使铜镀层只出现(111)和(200)晶面,光亮度提高,晶粒更细小、致密,颗粒分布均匀。A cyanide-free copper electroplating process with sulfite/thiosulfate as reducing and complexing agents,amine compound as complexing agent and cuprous ions as main salt was studied using brass and stainless steel as substrates.The bath composition and operation conditions are CuCl2.2H2O 16.0-21.3 g/L,sulfite/thiosulfate 0.457 mol/L,amine compound 0.76 mol/L,H3BO3 36 g/L,glucose 0.38 mol/L,brightener(organic amine compound) 0.04 mL/L,temperature 40 °C,pH 8(adjusted with KOH),agitation,and current density 0.5-2.0 A/dm2.The effects of temperature,pH,mass concentration of copper ions and volume fraction of brightener on the deposit quality and current efficiency were discussed.The structure and surface morphology of the deposit were characterized by SEM and X-ray diffraction,respectively.The results showed that the current efficiency can reach over 90% by appropriately controlling the conditions.The bath pH should be relatively high in operation,but relatively low during storage.The additive can improve the leveling performance of the bath,lead to the unique formation of(111) and(200) oriented faces of copper deposit,increase the deposit brightness,and make grains smaller,more compact and more uniformly distributed.广东省教育部产学研结合专项资金项目(2006D90404019);福建省科技计划重点项目(2008H0086);国家自然科学基金项目(20873114

Research Progress on the Effect of Oil Preparation Technology on Lipid Concomitants in Rapeseed Oil

The major route of rapeseed utilization is by the preparation of rapeseed oil. Different oil preparation technologies have a significant influence on lipid concomitants (including polyphenols, phytosterols, tocopherols, and β-carotene) in rapeseed oil. Lipid concomitants are an important part in rapeseed oil quality, so it is crucial to understand the changes of lipid concomitants during rapeseed oil production. The aim of this review is to summarize the major outcomes of recent research on the influence of different oil preparation technologies on lipid concomitants in rapeseed oil with a focus on pretreatment technologies (including pulsed electric field, microwave, and roasting/steaming), oil extraction technologies (including supercritical carbon dioxide extraction, aqueous enzymatic extraction, and solvent extraction) and refining processes (including degumming, deacidification, decolorization, and deodorization). We hope that this review will provide a theoretical basis for the development of green and efficient technology for rapeseed processing