Poor seedling emergence is a challenge for direct seeding of rice under deep-sowing field conditions.Here we reveal that UDP-glucosyltransferase OsUGT75A promotes rice seedling emergence under deepsowing conditions by...Poor seedling emergence is a challenge for direct seeding of rice under deep-sowing field conditions.Here we reveal that UDP-glucosyltransferase OsUGT75A promotes rice seedling emergence under deepsowing conditions by increasing shoot length.Expression of OsUGT75A was higher in the middle regions of the shoot and in shoots under deep-sowing conditions.Levels of free abscisic acid(ABA)and jasmonates(JA)were higher in shoots of OsUGT75A mutants than in those of wild-type plants,and OsUGT75A mutants were more sensitive to ABA and JA treatments.Reduced shoot length was attributed to higher ABA INSENSITIVE 3(OsABI3)expression and lower JASMONATE-ZIM domain protein(OsJAZ)expression in shoots.Shoot extension by OsUGT75A is achieved mainly by promotion of cell elongation.An elite haplotype of OsUGT75A associated with increased shoot length was identified among indica rice accessions.OsUGT75A acts to increase seedling emergence under deep-sowing conditions.展开更多
BACKGROUND Hemolymphangioma of the jejunum is rare and lacks clinical specificity,and can manifest as gastrointestinal bleeding,abdominal pain,and intestinal obstruction.Computed tomography,magnetic resonance imaging,...BACKGROUND Hemolymphangioma of the jejunum is rare and lacks clinical specificity,and can manifest as gastrointestinal bleeding,abdominal pain,and intestinal obstruction.Computed tomography,magnetic resonance imaging,and other examinations show certain characteristics of the disease,but lack accuracy.Although capsule endoscopy and enteroscopy make up for this deficiency,the diagnosis also still re-quires pathology.CASE SUMMARY A male patient was admitted to the hospital due to abdominal distension and abdominal pain,but a specific diagnosis by computed tomography examination was not obtained.Partial resection of the small intestine was performed by robotic surgery,and postoperative pathological biopsy confirmed the diagnosis of hemo-lymphangioma.No recurrence in the follow-up examination was observed.CONCLUSION Robotic surgery is an effective way to treat hemolymphangioma through minima-lly invasive techniques under the concept of rapid rehabilitation.展开更多
目的旨在探讨护教协同迷你临床演练评估(the mini-clinical evaluation exercise,mini-CEX)教学模式在护理学基础本科教学中的应用效果。方法本研究采用类实验研究设计。于2022年2一12月,从桂林某医学院校2020级护理学本科二年级学生中...目的旨在探讨护教协同迷你临床演练评估(the mini-clinical evaluation exercise,mini-CEX)教学模式在护理学基础本科教学中的应用效果。方法本研究采用类实验研究设计。于2022年2一12月,从桂林某医学院校2020级护理学本科二年级学生中选取2个班级111名护生为研究对象,按班级分为干预组(n=56)和对照组(n=55)。干预组护生采用护教协同mini-CEX教学模式,课程内容包括场景创建(10 min)、探究式学习(30 min)、病例报告(30 min)、场景模拟演练(40 min)及有效评估(10 min);对照组护生采用传统教学方法。采用课程成绩、高校课堂气氛评估量表(College Classroom Climate Assessment Scale,CCCA)和中文版护生核心能力量表(The Chinese version of the Competency Inventory for Nursing Students,CINS-CV)比较两组学生的教学效果,并为干预组护生设置开放式的问题,以探讨学生在学习中遇到的困难与挑战。结果课程结束后,干预组护生CINS-CV得分(208.36±23.25比190.60±28.83)和CCCA得分(106.95±14.48比99.55±14.60)均高于对照组(P<0.01);在课程成绩方面,干预组护生理论考试(83.01±4.27比79.75±5.45)和情景模拟考试(89.23±3.17比81.42±7.19)成绩均高于对照组(P<0.01)。开放式问题调查显示,干预组护生面临的困难和挑战主要体现在案例分析、小组合作、学习材料获取和教师指导等方面。结论在护理学基础课程中应用基于护教协同的mini-CEX教学模式,有助于培养护生的核心能力,构建积极的课堂氛围,提高教学质量。展开更多
Tight oil resources are abundant in the world.It is very important to strengthen the research on the development theory and technology of tight oil reservoirs for ensuring national energy security.Natural gas huff-n-p...Tight oil resources are abundant in the world.It is very important to strengthen the research on the development theory and technology of tight oil reservoirs for ensuring national energy security.Natural gas huff-n-puff can effectively improve the oil recovery of tight oil reservoirs.However,the pore-scale oil production characteristics and the mechanisms of natural gas huff-n-puff in matrix-fracture cores are poorly understood.The influence degree of important factors on oil recovery is not clear and the interactions between factors are rarely considered.In this paper,the oil production characteristics and mechanisms of natural gas huff-n-puff in tight cores with different fracture lengths were quantitatively analyzed by combining nuclear magnetic resonance(NMR)with numerical simulation technology.The influencing factors and their interactions were evaluated by the response surface method(RSM).The results show that tight cores mainly consist of medium pores(0.1–1μm)and small pores(0.01–0.1μm).The fracture mainly increases the proportion of macro-pores(1–10μm)and medium pores.In the natural gas huff-n-puff process,crude oil from macro-pores(1–10μm)and medium pores is mainly developed,and the contribution percentage of crude oil in medium pores to oil recovery is the largest,up to 98.28%.The position of gas–oil contact(GOC)moves deeper as the number of huff-n-puff cycles increases.The contents of CH_(4) and CO_(2) in the oil phase remain at a high level within the GOC,while between the GOC and the component sweep front,the contents of CH_(4) and CO_(2) in the oil phase decrease with the increase in dimensionless distance.The gas component sweep volume is increasing with the increase in fracture length.Moreover,the injected natural gas mainly extracts C_(3)–C_(10) components from crude oil.The reduction law of crude oil viscosity is consistent with the migration laws of CH_(4) components along the path.Compared with soaking time and gas diffusion coefficient,the injection pressure is the most significant factor underlying the recovery of natural gas huff-n-puff in tight cores.Besides the influence of single-factor,the interaction effects of gas injection pressure and diffusion also should be considered to determine the huff-n-puff parameters in the field implementation of natural gas huff-n-puff in tight reservoirs after fracturing.展开更多
Rational design of catalytic sites to activate the C≡C bond is of paramount importance to advance acetylene hydrochlorination. Herein, Cu sites with electron-rich and electron-deficient states were constructed by con...Rational design of catalytic sites to activate the C≡C bond is of paramount importance to advance acetylene hydrochlorination. Herein, Cu sites with electron-rich and electron-deficient states were constructed by controlling the impregnation solutions. The π electrons flowing from acetylene to Cu site are facilitated over the electron-deficient Cu sites, achieving high activation of C≡C bond. The contradiction between the increased activation of acetylene required for enhanced catalytic activity and the resistance of Cu site to reduction by acetylene required for maintaining catalytic stability can be balanced by establishing strong interactions of Cu site with pyrrolic-N species. The catalytic activity displays a volcano shape scaling relationship as a function of Cu particle size. Tribasic copper chloride is concomitantly generated with the construction of electron-deficient Cu sites. The H–Cl bond of HCl can be activated over the tribasic copper chloride, accelerating the surface reaction of vinyl chloride production. This strategy of inducing electron deficiency provides new insight into the rational design of catalysts for the synthesis of vinyl chloride with a high catalytic performance.展开更多
<span style="font-family:;" "=""><strong>Introduction</strong><strong>:</strong></span><span style="font-family:;" "=""> Faci...<span style="font-family:;" "=""><strong>Introduction</strong><strong>:</strong></span><span style="font-family:;" "=""> Facing the challenge of increasing consumption of processed foods in China, along with the demand for salt reduction, and dynamic adjustment of universal salt iodization (USI) policy, it is necessary to timely evaluate the distribution of iodine content in processed foods and condiments, so as to provide more accurate data for population dietary iodine intake assessment. <b>Methods:</b> From markets in 6 cities and e-commerce platforms, cereal, tuber, le</span><span style="font-family:;" "="">gume, meat, fish, egg, and dairy products, and condiments, consumed by volunteers who attended in iodine intake investigation, and top selling products in particular with well-noted brands were preferentially sampled during 2017 t<span>o 2019. After being mixed and homogenized, each sample was detected by ICP-MS method. The range and medium of iodine content in each type of product were given. <b>Results:</b> After merging samples with close value in the same style of the same brand, and screening out samples with no added salt or low sodium content (≤120 mg/100g), total 725 data were sub-grouped and analyzed. In comparison with the 95<sup>th</sup> percentile of the iodine distribution in relative nature source, assessed by our previous study, nearly 77% of products made from grains, potatoes, beans, nuts, livestock and poultry meat were presumed to be processed with iodized salt. In somewhat, related with sodium value marked on food labeling, the median iodine ranged from 1.1 mg/100g to 149 mg/100g. The variation of iodine in egg, milk and fish made products, and seaweed or with seaweed products was greatly affected by the background of ingredients, the median content most floated between 12.8 mg/100g and 86.8 mg/100g, even up to 1800 mg/100g in seasoned seaweed. Based on the frequency of iodine digital and the ratio of iodine to sodium, it was speculated that nearly 90% of soy sauce and 73.5% of other seasonings like vinegar, sauce, paste, etc., were not added iodized salt, with overall median iodine 4.0 mg/100g an</span><span>d 12 mg/100g respectively. <b>Conclusion:</b> Using iodized salt in processed foo</span><span>ds is an approach of USI police. Affected by the nature backgrounds of ingredients composed, the amount of salt used, and the regulated fortification level, iodine content in each kind of product varied largely. It’s important to establish a monitoring system in processed foods, as well as fortification salt, to control the b</span>enefit and risk of iodine health.</span>展开更多
Objective: The aim of the present study was to evaluate salt levels in popular hot takeaway meals in three large China cities, and to compare the difference in sodium content in different types of takeaway meals. Meth...Objective: The aim of the present study was to evaluate salt levels in popular hot takeaway meals in three large China cities, and to compare the difference in sodium content in different types of takeaway meals. Methods: We randomly collected a total of 4450 samples of 7 different types of takeaway meals, which were the most consumed by local residents from takeaway platforms. The main ingredients, auxiliary ingredients, as well as the weight used in takeaway meals were collected. The sodium content in takeaway meals was obtained by calculation. Results: Obtained results show that the sodium content in three large China cities is alarmingly high. Comparing medians (interquartile range) of takeaway meals from different cities, Beijing contained the highest sodium content per portion (1371.3 mg (890.3 - 2137.4)), followed by Hangzhou (1348.45 mg (694.25 - 1541.62)) and Shanghai (340.1 (259.75 - 942.25)). In addition, the sodium content between pasta and porridge, Chinese meals, and western meals show significant differences (p 0.05). Compared with Chinese Dietary Reference Intakes, the average sodium content exceeded dietary recommendations for one takeaway meal. The sodium content differed among takeaway meals prepared with various cooking methods and meats. Conclusion: Notable differences are detected in takeaway meals’ sodium content between several large cities in China. To meet China’s target salt intake, consumers in these cities are highly recommended to reduce sodium content in their everyday meals.展开更多
基金supported by the Key-Area Research and Development Program of Guangdong Province(2022B0202060006)the Natural Science Foundation of Guangdong Province(2023A1515012052,2023A1515012092)+2 种基金the Science and Technology Project of Guangzhou(2023A04J0749,2023A04J1452)the Special Fund for Student Cultivation of Scientific and Technological Innovation of Guangdong Province(pdjh2021b0084)the Double First-Class Discipline Promotion Project of South China Agricultural University(2021B10564001).
文摘Poor seedling emergence is a challenge for direct seeding of rice under deep-sowing field conditions.Here we reveal that UDP-glucosyltransferase OsUGT75A promotes rice seedling emergence under deepsowing conditions by increasing shoot length.Expression of OsUGT75A was higher in the middle regions of the shoot and in shoots under deep-sowing conditions.Levels of free abscisic acid(ABA)and jasmonates(JA)were higher in shoots of OsUGT75A mutants than in those of wild-type plants,and OsUGT75A mutants were more sensitive to ABA and JA treatments.Reduced shoot length was attributed to higher ABA INSENSITIVE 3(OsABI3)expression and lower JASMONATE-ZIM domain protein(OsJAZ)expression in shoots.Shoot extension by OsUGT75A is achieved mainly by promotion of cell elongation.An elite haplotype of OsUGT75A associated with increased shoot length was identified among indica rice accessions.OsUGT75A acts to increase seedling emergence under deep-sowing conditions.
基金Supported by Tianjin Key Medical Discipline(Specialty)Construction Project,No.TJYXZDXK-015A and No.TJYXZDXK-058B.
文摘BACKGROUND Hemolymphangioma of the jejunum is rare and lacks clinical specificity,and can manifest as gastrointestinal bleeding,abdominal pain,and intestinal obstruction.Computed tomography,magnetic resonance imaging,and other examinations show certain characteristics of the disease,but lack accuracy.Although capsule endoscopy and enteroscopy make up for this deficiency,the diagnosis also still re-quires pathology.CASE SUMMARY A male patient was admitted to the hospital due to abdominal distension and abdominal pain,but a specific diagnosis by computed tomography examination was not obtained.Partial resection of the small intestine was performed by robotic surgery,and postoperative pathological biopsy confirmed the diagnosis of hemo-lymphangioma.No recurrence in the follow-up examination was observed.CONCLUSION Robotic surgery is an effective way to treat hemolymphangioma through minima-lly invasive techniques under the concept of rapid rehabilitation.
基金supported by the Education Department of Guangxi Zhuang Autonomous Region,China(Grant No.2021JGA274)。
文摘目的旨在探讨护教协同迷你临床演练评估(the mini-clinical evaluation exercise,mini-CEX)教学模式在护理学基础本科教学中的应用效果。方法本研究采用类实验研究设计。于2022年2一12月,从桂林某医学院校2020级护理学本科二年级学生中选取2个班级111名护生为研究对象,按班级分为干预组(n=56)和对照组(n=55)。干预组护生采用护教协同mini-CEX教学模式,课程内容包括场景创建(10 min)、探究式学习(30 min)、病例报告(30 min)、场景模拟演练(40 min)及有效评估(10 min);对照组护生采用传统教学方法。采用课程成绩、高校课堂气氛评估量表(College Classroom Climate Assessment Scale,CCCA)和中文版护生核心能力量表(The Chinese version of the Competency Inventory for Nursing Students,CINS-CV)比较两组学生的教学效果,并为干预组护生设置开放式的问题,以探讨学生在学习中遇到的困难与挑战。结果课程结束后,干预组护生CINS-CV得分(208.36±23.25比190.60±28.83)和CCCA得分(106.95±14.48比99.55±14.60)均高于对照组(P<0.01);在课程成绩方面,干预组护生理论考试(83.01±4.27比79.75±5.45)和情景模拟考试(89.23±3.17比81.42±7.19)成绩均高于对照组(P<0.01)。开放式问题调查显示,干预组护生面临的困难和挑战主要体现在案例分析、小组合作、学习材料获取和教师指导等方面。结论在护理学基础课程中应用基于护教协同的mini-CEX教学模式,有助于培养护生的核心能力,构建积极的课堂氛围,提高教学质量。
基金supported by the National Natural Science Foundation of China(Grant No.U22B6004,51974341,51904324)the Fundamental Research Funds for the Central Universities(No.20CX06070A)the Science and Technology Support Plan for Youth Innovation of University in Shandong Province(Grant No.2019KJH002).
文摘Tight oil resources are abundant in the world.It is very important to strengthen the research on the development theory and technology of tight oil reservoirs for ensuring national energy security.Natural gas huff-n-puff can effectively improve the oil recovery of tight oil reservoirs.However,the pore-scale oil production characteristics and the mechanisms of natural gas huff-n-puff in matrix-fracture cores are poorly understood.The influence degree of important factors on oil recovery is not clear and the interactions between factors are rarely considered.In this paper,the oil production characteristics and mechanisms of natural gas huff-n-puff in tight cores with different fracture lengths were quantitatively analyzed by combining nuclear magnetic resonance(NMR)with numerical simulation technology.The influencing factors and their interactions were evaluated by the response surface method(RSM).The results show that tight cores mainly consist of medium pores(0.1–1μm)and small pores(0.01–0.1μm).The fracture mainly increases the proportion of macro-pores(1–10μm)and medium pores.In the natural gas huff-n-puff process,crude oil from macro-pores(1–10μm)and medium pores is mainly developed,and the contribution percentage of crude oil in medium pores to oil recovery is the largest,up to 98.28%.The position of gas–oil contact(GOC)moves deeper as the number of huff-n-puff cycles increases.The contents of CH_(4) and CO_(2) in the oil phase remain at a high level within the GOC,while between the GOC and the component sweep front,the contents of CH_(4) and CO_(2) in the oil phase decrease with the increase in dimensionless distance.The gas component sweep volume is increasing with the increase in fracture length.Moreover,the injected natural gas mainly extracts C_(3)–C_(10) components from crude oil.The reduction law of crude oil viscosity is consistent with the migration laws of CH_(4) components along the path.Compared with soaking time and gas diffusion coefficient,the injection pressure is the most significant factor underlying the recovery of natural gas huff-n-puff in tight cores.Besides the influence of single-factor,the interaction effects of gas injection pressure and diffusion also should be considered to determine the huff-n-puff parameters in the field implementation of natural gas huff-n-puff in tight reservoirs after fracturing.
基金Financial support from the National Natural Science Foundation of China (NSFCgrant No.U20A20119,21606199,22078302,52070035)+3 种基金the Science and Technology Department of Zhejiang Province (LGG20B060004)the China Postdoctoral Science Foundation (2020M671791)the Jilin Province Scientific and the Technological Planning Project of China (No.20200403001SF)the National Key Research and Development Program of China (2021YFA1501800,2021YFA1501801,2021YFA1501802)。
文摘Rational design of catalytic sites to activate the C≡C bond is of paramount importance to advance acetylene hydrochlorination. Herein, Cu sites with electron-rich and electron-deficient states were constructed by controlling the impregnation solutions. The π electrons flowing from acetylene to Cu site are facilitated over the electron-deficient Cu sites, achieving high activation of C≡C bond. The contradiction between the increased activation of acetylene required for enhanced catalytic activity and the resistance of Cu site to reduction by acetylene required for maintaining catalytic stability can be balanced by establishing strong interactions of Cu site with pyrrolic-N species. The catalytic activity displays a volcano shape scaling relationship as a function of Cu particle size. Tribasic copper chloride is concomitantly generated with the construction of electron-deficient Cu sites. The H–Cl bond of HCl can be activated over the tribasic copper chloride, accelerating the surface reaction of vinyl chloride production. This strategy of inducing electron deficiency provides new insight into the rational design of catalysts for the synthesis of vinyl chloride with a high catalytic performance.
文摘<span style="font-family:;" "=""><strong>Introduction</strong><strong>:</strong></span><span style="font-family:;" "=""> Facing the challenge of increasing consumption of processed foods in China, along with the demand for salt reduction, and dynamic adjustment of universal salt iodization (USI) policy, it is necessary to timely evaluate the distribution of iodine content in processed foods and condiments, so as to provide more accurate data for population dietary iodine intake assessment. <b>Methods:</b> From markets in 6 cities and e-commerce platforms, cereal, tuber, le</span><span style="font-family:;" "="">gume, meat, fish, egg, and dairy products, and condiments, consumed by volunteers who attended in iodine intake investigation, and top selling products in particular with well-noted brands were preferentially sampled during 2017 t<span>o 2019. After being mixed and homogenized, each sample was detected by ICP-MS method. The range and medium of iodine content in each type of product were given. <b>Results:</b> After merging samples with close value in the same style of the same brand, and screening out samples with no added salt or low sodium content (≤120 mg/100g), total 725 data were sub-grouped and analyzed. In comparison with the 95<sup>th</sup> percentile of the iodine distribution in relative nature source, assessed by our previous study, nearly 77% of products made from grains, potatoes, beans, nuts, livestock and poultry meat were presumed to be processed with iodized salt. In somewhat, related with sodium value marked on food labeling, the median iodine ranged from 1.1 mg/100g to 149 mg/100g. The variation of iodine in egg, milk and fish made products, and seaweed or with seaweed products was greatly affected by the background of ingredients, the median content most floated between 12.8 mg/100g and 86.8 mg/100g, even up to 1800 mg/100g in seasoned seaweed. Based on the frequency of iodine digital and the ratio of iodine to sodium, it was speculated that nearly 90% of soy sauce and 73.5% of other seasonings like vinegar, sauce, paste, etc., were not added iodized salt, with overall median iodine 4.0 mg/100g an</span><span>d 12 mg/100g respectively. <b>Conclusion:</b> Using iodized salt in processed foo</span><span>ds is an approach of USI police. Affected by the nature backgrounds of ingredients composed, the amount of salt used, and the regulated fortification level, iodine content in each kind of product varied largely. It’s important to establish a monitoring system in processed foods, as well as fortification salt, to control the b</span>enefit and risk of iodine health.</span>
文摘Objective: The aim of the present study was to evaluate salt levels in popular hot takeaway meals in three large China cities, and to compare the difference in sodium content in different types of takeaway meals. Methods: We randomly collected a total of 4450 samples of 7 different types of takeaway meals, which were the most consumed by local residents from takeaway platforms. The main ingredients, auxiliary ingredients, as well as the weight used in takeaway meals were collected. The sodium content in takeaway meals was obtained by calculation. Results: Obtained results show that the sodium content in three large China cities is alarmingly high. Comparing medians (interquartile range) of takeaway meals from different cities, Beijing contained the highest sodium content per portion (1371.3 mg (890.3 - 2137.4)), followed by Hangzhou (1348.45 mg (694.25 - 1541.62)) and Shanghai (340.1 (259.75 - 942.25)). In addition, the sodium content between pasta and porridge, Chinese meals, and western meals show significant differences (p 0.05). Compared with Chinese Dietary Reference Intakes, the average sodium content exceeded dietary recommendations for one takeaway meal. The sodium content differed among takeaway meals prepared with various cooking methods and meats. Conclusion: Notable differences are detected in takeaway meals’ sodium content between several large cities in China. To meet China’s target salt intake, consumers in these cities are highly recommended to reduce sodium content in their everyday meals.
