Fe-Mn-Co-xTa alloys(x=0,1,2,3 wt.%)were fabricated using spark plasma sintering to explore the influence of Ta content on the microstructure,mechanical properties,and damping characteristics of Fe-17Mn-3Co damping all...Fe-Mn-Co-xTa alloys(x=0,1,2,3 wt.%)were fabricated using spark plasma sintering to explore the influence of Ta content on the microstructure,mechanical properties,and damping characteristics of Fe-17Mn-3Co damping alloys.The micro structural analysis reveals the dominant presence ofγ-austenite,ε-martensite,α'-martensite,and Co_(3)Ta precipitates within the alloy.Incremental increments in Ta content exhibit proportional enhancements in hardness,tensile strength,and fracture elongation of the alloy.Notably,these improvements in mechanical attributes are closely correlated with the generated second-phase Co_(3)Ta.As the Ta content increases,there is a gradual augmentation in the formation of Co_(3)Ta within the alloy.Consequently,the damping property initially experiences an ascent followed by a subsequent decline with rising Ta content.This damping behavior finds its origins in multiple mechanisms,including grain boundary damping stemming from reduced grain size,interfacial damping induced by the generated Co_(3)Ta,and dislocation damping.It is noteworthy that the emergence of the secondary phase wields a dual impact on damping property.On the one hand,the proliferation of the second phase fosters increased interfaces for energy dissipation.On the other hand,these interfaces give rise to compressive stresses,constraining interface movement and thus impeding damping property enhancement.展开更多
In order to achieve combined mechanical and electrical properties,multi-walled carbon nanotubes(MWCNTs)reinforced Cu/Ti_(3)SiC_(2)/C nanocomposites were further processed by high-pressure torsion(HPT).The maximum micr...In order to achieve combined mechanical and electrical properties,multi-walled carbon nanotubes(MWCNTs)reinforced Cu/Ti_(3)SiC_(2)/C nanocomposites were further processed by high-pressure torsion(HPT).The maximum microhardness values of central and edge from the composites with 1 wt.%MWCNTs reached HV 130.0 and HV 363.5,which were 43.9%and 39.5%higher than those of the original samples,respectively.With the same content of MWCNTs,its electrical conductivity achieved 3.42×10^(7) S/m,which was increased by 78.1%compared with that of original samples.The synergistic improvement of mechanical and electrical properties is attributed to the obtained microstructure with increased homogenization and refinement,as well as improved interfacial bonding and reduced porosity.The strengthening mechanisms include dispersion and refinement strengthening for mechanical properties,as well as reduced electron scattering for electrical properties.展开更多
In this study,the effects of dry heat treatments including air frying and baking on the physicochemical and digestive properties of proteins in scallop adductor muscle(SAM)were evaluated.After heat treatments,the prot...In this study,the effects of dry heat treatments including air frying and baking on the physicochemical and digestive properties of proteins in scallop adductor muscle(SAM)were evaluated.After heat treatments,the proteins in SAM exhibited different degrees of oxidation,aggregation and degradation.For both heat treatments,the increase of carbonyl and dityrosine contents and the decrease of free sulfhydryl groups and surface hydrophobicity of proteins in SAM were observed along with increasing heat temperature.Meanwhile,with increasing heat temperature,there was a progressive transition fromα-helix toβ-sheet in protein secondary structure.However,the protein solubility first increased and then decreased with increasing temperature.Among which,the solubility of 160℃-treated samples was the highest,which were 21.02%and 20.32%for air frying and baking.The protein digestive properties which reflected by the degree of hydrolysis(DH),soluble amino groups and soluble peptides showed a trend of increasing first and then decreasing with increasing temperature.After gastrointestinal digestion,the DH,soluble amino groups and soluble peptides of 160℃-treated SAMs cooking by air frying were 69.96%,61.14%and 39.33%,respectively,which were significantly higher than all other samples including the fresh ones.Correlation analysis showed that the protein digestive indexes were positively correlated with solubility,free sulfhydryl content and surface hydrophobicity,and negatively correlated with protein carbonyl content,dityrosine content and protein aggregation degree.These results provide evidence for knowing more about the effects of dry heat treatments on physicochemical and digestive properties of aquatic muscle food.展开更多
基金supported by the National Natural Science Foundation of China (21921001,U21A20508,92161125,22075283,and 21827813)the Youth Innovation Promotion Association of Chinese Academy of Sciences (2021300,and 2020303)Fujian Science&Technology Innovation Laboratory for Optoelectronic Information (2020ZZ108)。
基金supported by the Key Labora tory of Infrared Imaging Materials and Detectors,Shanghai Insti tute of Technical Physics,Chinese Academy of Sciences(No.IIM DKFJJ-21-10)China Postdoctoral Science Foundation(No 2018T110993)。
文摘Fe-Mn-Co-xTa alloys(x=0,1,2,3 wt.%)were fabricated using spark plasma sintering to explore the influence of Ta content on the microstructure,mechanical properties,and damping characteristics of Fe-17Mn-3Co damping alloys.The micro structural analysis reveals the dominant presence ofγ-austenite,ε-martensite,α'-martensite,and Co_(3)Ta precipitates within the alloy.Incremental increments in Ta content exhibit proportional enhancements in hardness,tensile strength,and fracture elongation of the alloy.Notably,these improvements in mechanical attributes are closely correlated with the generated second-phase Co_(3)Ta.As the Ta content increases,there is a gradual augmentation in the formation of Co_(3)Ta within the alloy.Consequently,the damping property initially experiences an ascent followed by a subsequent decline with rising Ta content.This damping behavior finds its origins in multiple mechanisms,including grain boundary damping stemming from reduced grain size,interfacial damping induced by the generated Co_(3)Ta,and dislocation damping.It is noteworthy that the emergence of the secondary phase wields a dual impact on damping property.On the one hand,the proliferation of the second phase fosters increased interfaces for energy dissipation.On the other hand,these interfaces give rise to compressive stresses,constraining interface movement and thus impeding damping property enhancement.
基金supported by Key Laboratory of Infrared Imaging Materials and Detectors,Shanghai Institute of Technical Physics,Chinese Academy of Sciences(No.IIMDKFJJ-21-10)China Postdoctoral Science Foundation(No.2018T110993).
文摘In order to achieve combined mechanical and electrical properties,multi-walled carbon nanotubes(MWCNTs)reinforced Cu/Ti_(3)SiC_(2)/C nanocomposites were further processed by high-pressure torsion(HPT).The maximum microhardness values of central and edge from the composites with 1 wt.%MWCNTs reached HV 130.0 and HV 363.5,which were 43.9%and 39.5%higher than those of the original samples,respectively.With the same content of MWCNTs,its electrical conductivity achieved 3.42×10^(7) S/m,which was increased by 78.1%compared with that of original samples.The synergistic improvement of mechanical and electrical properties is attributed to the obtained microstructure with increased homogenization and refinement,as well as improved interfacial bonding and reduced porosity.The strengthening mechanisms include dispersion and refinement strengthening for mechanical properties,as well as reduced electron scattering for electrical properties.
基金This work was financially supported by“The National Natural Science Foundation of China(U1808203)”“National Key R&D Program of China(2018YFD0901000)”+2 种基金“Dalian Science and Technology Innovation Fund Project(2019J11CY005)”“Central Funds Guiding the Local Science and Technology Development(No.2020JH6/10500002)”“Marine Economic Development Project of Liaoning Province(2022-47)”.
文摘In this study,the effects of dry heat treatments including air frying and baking on the physicochemical and digestive properties of proteins in scallop adductor muscle(SAM)were evaluated.After heat treatments,the proteins in SAM exhibited different degrees of oxidation,aggregation and degradation.For both heat treatments,the increase of carbonyl and dityrosine contents and the decrease of free sulfhydryl groups and surface hydrophobicity of proteins in SAM were observed along with increasing heat temperature.Meanwhile,with increasing heat temperature,there was a progressive transition fromα-helix toβ-sheet in protein secondary structure.However,the protein solubility first increased and then decreased with increasing temperature.Among which,the solubility of 160℃-treated samples was the highest,which were 21.02%and 20.32%for air frying and baking.The protein digestive properties which reflected by the degree of hydrolysis(DH),soluble amino groups and soluble peptides showed a trend of increasing first and then decreasing with increasing temperature.After gastrointestinal digestion,the DH,soluble amino groups and soluble peptides of 160℃-treated SAMs cooking by air frying were 69.96%,61.14%and 39.33%,respectively,which were significantly higher than all other samples including the fresh ones.Correlation analysis showed that the protein digestive indexes were positively correlated with solubility,free sulfhydryl content and surface hydrophobicity,and negatively correlated with protein carbonyl content,dityrosine content and protein aggregation degree.These results provide evidence for knowing more about the effects of dry heat treatments on physicochemical and digestive properties of aquatic muscle food.
