The ultra-high intensity heavy-ion beam is highly pursued for heavy-ion researches and applications.However,it is limited by heavy-ion production of ion source and space-charge-effect in the low energy region.The Heav...The ultra-high intensity heavy-ion beam is highly pursued for heavy-ion researches and applications.However,it is limited by heavy-ion production of ion source and space-charge-effect in the low energy region.The Heavy-ion Inertial Fusion(HIF)facilities were proposed in 1970s.The HIF injectors have large cavity number and long total length,e.g.,there are 27 injectors in HIDIF and HIBLIC is 30 km in length,and the corresponding HIF facilities are too large and too expensive to be constructed.Recently,ion acceleration technologies have been developing rapidly,especially in the low energy region,where the acceleration of high intensity heavy-ions is realized.Meanwhile,super-conducting(SC)acceleration matures and increases the acceleration gradient in medium and high energy regions.The length of HIF injectors can be shortened to a buildable length of 2.5 km.This paper will present a review of a renewed HIF injector,which adopts multi-beam linac-based cavities.展开更多
Aldehyde and ketone compounds are ubiquitous in the air and prone to adverse effects on human health.Cooking emission is one of the major indoor sources.Aiming to evaluate health risks associated with inhalation expos...Aldehyde and ketone compounds are ubiquitous in the air and prone to adverse effects on human health.Cooking emission is one of the major indoor sources.Aiming to evaluate health risks associated with inhalation exposure to aldehyde and ketone compounds,13 carbonyl compounds(CCs)released from heating 5 edible oils,3 seasonings,and 2 dishes were investigated in a kitchen laboratory.For the scenarios of heating five types of oil,aldehydes accounted for 61.1%-78.0%of the total emission,mainly acetaldehyde,acrolein and hexanal.Comparatively,heating oil with added seasonings released greater concentrations of aldehyde and ketone compounds.The concentration enhancement of larger molecular aldehydes was significantly greater.The emission factors of aldehyde and ketone compounds for cooking the dish of chili friedmeatweremuch greater compared to that of tomato fried eggs.Therefore,food materials also had a great impact on the aldehyde and ketone emissions.Acetone and acetaldehyde were the most abundant CCs in the kitchen.Acrolein concentrations ranged from 235.18 to 498.71μg/m^(3),which was about 100 times greater compared to the guidelines provided by Office of Environmental Health Hazard Assessment(OEHHA).The acetaldehyde inhalation for adultswas 856.83-1515.55μg and 56.23-192.79μg from exposure to chili fried meat and tomato fried eggs,respectively.This exceeds the reference value of 90μg/day provided by OEHHA.The findings of this study provided scientific evidences for the roles of cooking emissions on indoor air quality and human health.展开更多
基金The work was supported by the NSFC through Grant Nos.11535016 and 11475232.
文摘The ultra-high intensity heavy-ion beam is highly pursued for heavy-ion researches and applications.However,it is limited by heavy-ion production of ion source and space-charge-effect in the low energy region.The Heavy-ion Inertial Fusion(HIF)facilities were proposed in 1970s.The HIF injectors have large cavity number and long total length,e.g.,there are 27 injectors in HIDIF and HIBLIC is 30 km in length,and the corresponding HIF facilities are too large and too expensive to be constructed.Recently,ion acceleration technologies have been developing rapidly,especially in the low energy region,where the acceleration of high intensity heavy-ions is realized.Meanwhile,super-conducting(SC)acceleration matures and increases the acceleration gradient in medium and high energy regions.The length of HIF injectors can be shortened to a buildable length of 2.5 km.This paper will present a review of a renewed HIF injector,which adopts multi-beam linac-based cavities.
基金supported by the National Natural Science Foundation of China(No.22076025)Talent Introduction Project of Fudan University(No.JIH1829013)the National Natural Science Foundation of China(No.32101191).
文摘Aldehyde and ketone compounds are ubiquitous in the air and prone to adverse effects on human health.Cooking emission is one of the major indoor sources.Aiming to evaluate health risks associated with inhalation exposure to aldehyde and ketone compounds,13 carbonyl compounds(CCs)released from heating 5 edible oils,3 seasonings,and 2 dishes were investigated in a kitchen laboratory.For the scenarios of heating five types of oil,aldehydes accounted for 61.1%-78.0%of the total emission,mainly acetaldehyde,acrolein and hexanal.Comparatively,heating oil with added seasonings released greater concentrations of aldehyde and ketone compounds.The concentration enhancement of larger molecular aldehydes was significantly greater.The emission factors of aldehyde and ketone compounds for cooking the dish of chili friedmeatweremuch greater compared to that of tomato fried eggs.Therefore,food materials also had a great impact on the aldehyde and ketone emissions.Acetone and acetaldehyde were the most abundant CCs in the kitchen.Acrolein concentrations ranged from 235.18 to 498.71μg/m^(3),which was about 100 times greater compared to the guidelines provided by Office of Environmental Health Hazard Assessment(OEHHA).The acetaldehyde inhalation for adultswas 856.83-1515.55μg and 56.23-192.79μg from exposure to chili fried meat and tomato fried eggs,respectively.This exceeds the reference value of 90μg/day provided by OEHHA.The findings of this study provided scientific evidences for the roles of cooking emissions on indoor air quality and human health.