Effects of Fatigue Characteristics on Static and Dynamic Performance of Eucommia Rubber Isolators

This study aimed to investigate the effect of fatigue characteristics on the static and dynamic performance of Eucommia ulmoides gum isolators, and to explore the performance changes of Eucommia ulmoides gum isolators with different formulations. For this purpose, we used five formulations of Eucommia ulmoides gum isolators and set different fatigue test methods to study the static and dynamic performance changes of Eucommia ulmoides gum isolators with different formulations by changing the amplitude. The experimental results showed that the addition of Eucommia ulmoides gum had an impact on the performance of the isolator, and the number of fatigue cycles would lead to the hardening of the Eucommia ulmoides gum isolator and changes in its static and dynamic performance. In the range of two million vibrations, the performance change of the isolator was significant in the early stage and then tended to be flat, indicating that the impact of fatigue on the performance of the isolator would not continue to persist. It is worth noting that the study found that the addition of 30% Eucommia ulmoides gum had the least impact on the performance of the isolator under fatigue. Therefore, for long-term use of Eucommia ulmoides gum isolators, attention should be paid to their fatigue characteristics to ensure their stability and reliability. Additionally, this study provides a reference for the design and application of Eucommia ulmoides gum isolators. In summary, this study provides important reference value for a deeper understanding of the fatigue characteristics of Eucommia ulmoides gum isolators and for ensuring their stable and reliable performance. .

Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation

The inhibitory activity of lactic acid bacteria(LAB)toward advanced glycation end-products(AGEs)during vinegar fermentation was studied,and its relationships with the substrate consumption,antioxidant capacity,total phenolic content,total flavonoid compounds,α-glucosidase,andα-amylase activity inhibition were evaluated.The vinegar was made from rice powder flour by liquid-state fermentation(LSF).The selected LAB strains were separately co-cultivated with Saccharomyces cerevisiae and Acetobacter pasteurianus 1.41 in alcoholic and acetic acid fermentation,respectively.Among 3 strains,Lactobacillus fermentum showed the strongest inhibitory effect on the formation of total fluorescent AGEs and carboxymethyl lysine(CML)/carboxyethyl lysine(CEL)in the fermentation process.The corresponding mechanisms included the acceleration of substrate consumtion,improvement of antioxidant activities,and inhibition ofα-glucosidase andα-amylase.In addition,the fluorescent AGEs and the CML/CEL were negatively correlated with the antioxidant activities,while theα-glucosidase andα-amylase activities were positively correlated with the total phenols and total flavonoids.Moreover,the variety of main flavor compounds increased,including esters,alcohols,phenols and acids.The results of the study support the potential use of screened LAB strains to inhibit the formation of fluorescent AGEs,CML and CEL on fermented products and in the food processing industry,without associated risks to consumers.

Editorial: review of 2013 and expectations for 2014

【正】The past 2013,the fifth year since the commencement of Journal of Arid Land(JAL),witnessed positive progress in all aspects of the journal.Notable achievements have been made under the joint efforts from Chinese Academy of Sciences(CAS,the superintending authority of JAL),the editorial board and the editorial staff.