The acid gas absorption in four potassium based amino acid salt solutions was predicted using artificial neural network(ANN). Two hundred fifty-five experimental data points for CO_2 absorption in the four potassium b...The acid gas absorption in four potassium based amino acid salt solutions was predicted using artificial neural network(ANN). Two hundred fifty-five experimental data points for CO_2 absorption in the four potassium based amino acid salt solutions containing potassium lysinate, potassium prolinate, potassium glycinate, and potassium taurate were used in this modeling. Amine salt solution's type, temperature, equilibrium partial pressure of acid gas, the molar concentration of the solution, molecular weight, and the boiling point were considered as inputs to ANN to prognosticate the capacity of amino acid salt solution to absorb acid gas. Regression analysis was employed to assess the performance of the network. Levenberg–Marquardt back-propagation algorithm was used to train the optimal ANN with 5:12:1 architecture. The model findings indicated that the proposed ANN has the capability to predict precisely the absorption of acid gases in various amino acid salt solutions with Mean Square Error(MSE) value of 0.0011, the Average Absolute Relative Deviation(AARD) percent of 5.54%,and the correlation coefficient(R^2) of 0.9828.展开更多
The reactions of 2-chloro-1,3,2-dioxaphospholane with various sodium salts of amino acids to afford the pentacoordinated spirophosphoranes containing amino acid were studied by NMR spectra techniques. The results show...The reactions of 2-chloro-1,3,2-dioxaphospholane with various sodium salts of amino acids to afford the pentacoordinated spirophosphoranes containing amino acid were studied by NMR spectra techniques. The results showed that natural alpha-amino acids had greater ability than beta-amino acids to form the pentacoordinated species, which is important in the biosynthesis and prebiotic synthesis of of oligopeptides and proteins.展开更多
Hydrogels of dimethylaminoethyl acrylate methyl chloride quaternary salt (Q9) have been synthesized with different monomer ratio by copolymerization of this poorly studied monomer either with acrylic acid or with 2-me...Hydrogels of dimethylaminoethyl acrylate methyl chloride quaternary salt (Q9) have been synthesized with different monomer ratio by copolymerization of this poorly studied monomer either with acrylic acid or with 2-methylene bu-tane-1,4-dioic acid. Hydrogel swelling was measured as a function of the composition of the hydrogel and of the crosslinking agent ratio. High values of swelling have been obtained at very high crosslinking values (【14 wt %) and the equilibrium swelling was reached at very low time (less than 15 minutes). The swelling isotherms consisted of a steep initial portion and then levelled off as asymptotically to the equilibrium swelling limit. The experimental data suggest clearly that the swelling process obeys second-order kinetics. According to this, the kinetics rate constant and the equilibrium water content were determined at different comonomer composition and crosslinker concentration. The calculated kinetic constants ranged from 0.48 to 3.76 ×10-2 min-1 for poly (acrylic acid-co-Q9) hydrogels and from 0.68 to 4.0 ×10-2 min-1 for poly (2-methylene butane-1,4-dioic acid-co-Q9) hydrogels depending on the hydrogels composition. The diffusion process was evaluated for each hydrogel showing a non-Fickian type diffusion. In all cases was observed a considerable increase in diffusion coefficient as Q9 content increases.展开更多
The reactions of triphenylpyrylium salt 1 with various anuno acids were explored and compared. The reactions with most α-amino acids yielded decarboxylation products 2 via decarboxylation. The reactions with glutamic...The reactions of triphenylpyrylium salt 1 with various anuno acids were explored and compared. The reactions with most α-amino acids yielded decarboxylation products 2 via decarboxylation. The reactions with glutamic acid, lysine and ACC (1-aminocyclopropyl-carboxylic acid) gave triphenylpyndine 8, dimer 9 and acid 5a-acc, respectively. The reactions with βand γ-amino acids yielded triphenylpyridine by intramolecular elinunation.展开更多
Viscosities of L-leucine/L-glutamine/L-alanine/glycylglycine + 0.512 mol·kg<sup>-1</sup> aqueous K<sub>2</sub>SO<sub>4</sub>/0.512mol·kg<sup>-1</sup> aqueous K...Viscosities of L-leucine/L-glutamine/L-alanine/glycylglycine + 0.512 mol·kg<sup>-1</sup> aqueous K<sub>2</sub>SO<sub>4</sub>/0.512mol·kg<sup>-1</sup> aqueous KNO<sub>3</sub> solutions have been measured as a function of molal concentration of amino acids/peptides at different temperatures (298.15, 303.15, 308.15, 313.15, 318.15 and 323.15) K. Using the viscosity values of the studied systems the viscosity B-coefficients and activation parameters: , , and have been computed. The B-coefficient is a quantity of active solvodynamic measurements of solvated ion and also is overseen through magnitude and form properties of solute, and the basic effects made by means of the solute-solvent functioning. The experimental and computed parameters have been discussed in terms of ion-ion, hydrophilicion and hydrophobicion interactions operative in the systems.展开更多
This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented meat.It was found that salt has greater effect than rice flour addition in s...This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented meat.It was found that salt has greater effect than rice flour addition in spontaneous fermentation.Low-salt groups had lower pH and higher titratable total acid.In the low-salt groups,the dominant genera were Lactobacillus and Lactococcus,whereas Staphylococcus,Weissella,and Tetragenococcus were dominant in the high-salt groups.Higher total free amino acids and essential amino acids,organic acids,hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups.The RDA analysis revealed that Lactococcus was closely related to product quality,with the S3F10(3%salt and 10%rice f lour)group outperforming the others in the sensory evaluation.Therefore,3%salt and 10%rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.展开更多
The ultrasonic velocity （U）, has been measured for three a-amino acids, namely L-lysine monohydrochloride, L-arginine and L-histidine in solutions （1 mol/L aqueous） of sodium acetate （SA）, potassium acetate （PA...The ultrasonic velocity （U）, has been measured for three a-amino acids, namely L-lysine monohydrochloride, L-arginine and L-histidine in solutions （1 mol/L aqueous） of sodium acetate （SA）, potassium acetate （PA） and calcium acetate （CA） at different temperatures （303.15, 308.15, 313.15, 318.15 and 323.15 K）. With the help of these results various ultrasonic derived parameters, viz. isentropic compressibility （Ks）, change in isentropic compressibility （△K5）, relative change in isentropic compressibility （△Kr）, specific acoustic impedance （Z）, relative association （RA）, and apparent molal compressibility （Фks） have been estimated. The results have been interpreted in the light of intermolecular interactions between solute and solvent.展开更多
文摘The acid gas absorption in four potassium based amino acid salt solutions was predicted using artificial neural network(ANN). Two hundred fifty-five experimental data points for CO_2 absorption in the four potassium based amino acid salt solutions containing potassium lysinate, potassium prolinate, potassium glycinate, and potassium taurate were used in this modeling. Amine salt solution's type, temperature, equilibrium partial pressure of acid gas, the molar concentration of the solution, molecular weight, and the boiling point were considered as inputs to ANN to prognosticate the capacity of amino acid salt solution to absorb acid gas. Regression analysis was employed to assess the performance of the network. Levenberg–Marquardt back-propagation algorithm was used to train the optimal ANN with 5:12:1 architecture. The model findings indicated that the proposed ANN has the capability to predict precisely the absorption of acid gases in various amino acid salt solutions with Mean Square Error(MSE) value of 0.0011, the Average Absolute Relative Deviation(AARD) percent of 5.54%,and the correlation coefficient(R^2) of 0.9828.
文摘The reactions of 2-chloro-1,3,2-dioxaphospholane with various sodium salts of amino acids to afford the pentacoordinated spirophosphoranes containing amino acid were studied by NMR spectra techniques. The results showed that natural alpha-amino acids had greater ability than beta-amino acids to form the pentacoordinated species, which is important in the biosynthesis and prebiotic synthesis of of oligopeptides and proteins.
文摘Hydrogels of dimethylaminoethyl acrylate methyl chloride quaternary salt (Q9) have been synthesized with different monomer ratio by copolymerization of this poorly studied monomer either with acrylic acid or with 2-methylene bu-tane-1,4-dioic acid. Hydrogel swelling was measured as a function of the composition of the hydrogel and of the crosslinking agent ratio. High values of swelling have been obtained at very high crosslinking values (【14 wt %) and the equilibrium swelling was reached at very low time (less than 15 minutes). The swelling isotherms consisted of a steep initial portion and then levelled off as asymptotically to the equilibrium swelling limit. The experimental data suggest clearly that the swelling process obeys second-order kinetics. According to this, the kinetics rate constant and the equilibrium water content were determined at different comonomer composition and crosslinker concentration. The calculated kinetic constants ranged from 0.48 to 3.76 ×10-2 min-1 for poly (acrylic acid-co-Q9) hydrogels and from 0.68 to 4.0 ×10-2 min-1 for poly (2-methylene butane-1,4-dioic acid-co-Q9) hydrogels depending on the hydrogels composition. The diffusion process was evaluated for each hydrogel showing a non-Fickian type diffusion. In all cases was observed a considerable increase in diffusion coefficient as Q9 content increases.
基金the National Natural Science Foundation of China(No.20272001)for financial support.
文摘The reactions of triphenylpyrylium salt 1 with various anuno acids were explored and compared. The reactions with most α-amino acids yielded decarboxylation products 2 via decarboxylation. The reactions with glutamic acid, lysine and ACC (1-aminocyclopropyl-carboxylic acid) gave triphenylpyndine 8, dimer 9 and acid 5a-acc, respectively. The reactions with βand γ-amino acids yielded triphenylpyridine by intramolecular elinunation.
文摘Viscosities of L-leucine/L-glutamine/L-alanine/glycylglycine + 0.512 mol·kg<sup>-1</sup> aqueous K<sub>2</sub>SO<sub>4</sub>/0.512mol·kg<sup>-1</sup> aqueous KNO<sub>3</sub> solutions have been measured as a function of molal concentration of amino acids/peptides at different temperatures (298.15, 303.15, 308.15, 313.15, 318.15 and 323.15) K. Using the viscosity values of the studied systems the viscosity B-coefficients and activation parameters: , , and have been computed. The B-coefficient is a quantity of active solvodynamic measurements of solvated ion and also is overseen through magnitude and form properties of solute, and the basic effects made by means of the solute-solvent functioning. The experimental and computed parameters have been discussed in terms of ion-ion, hydrophilicion and hydrophobicion interactions operative in the systems.
基金supported by the National Key Research and Development Project(2022YFD2100902)National Natural Science Foundation of China(32372363)+1 种基金Dalian High-level Talent Innovation Support Program(2021RQ093)the Basic Research Project of Education Department of Liaoning Province(LJKZ0544).
文摘This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented meat.It was found that salt has greater effect than rice flour addition in spontaneous fermentation.Low-salt groups had lower pH and higher titratable total acid.In the low-salt groups,the dominant genera were Lactobacillus and Lactococcus,whereas Staphylococcus,Weissella,and Tetragenococcus were dominant in the high-salt groups.Higher total free amino acids and essential amino acids,organic acids,hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups.The RDA analysis revealed that Lactococcus was closely related to product quality,with the S3F10(3%salt and 10%rice f lour)group outperforming the others in the sensory evaluation.Therefore,3%salt and 10%rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.
文摘The ultrasonic velocity （U）, has been measured for three a-amino acids, namely L-lysine monohydrochloride, L-arginine and L-histidine in solutions （1 mol/L aqueous） of sodium acetate （SA）, potassium acetate （PA） and calcium acetate （CA） at different temperatures （303.15, 308.15, 313.15, 318.15 and 323.15 K）. With the help of these results various ultrasonic derived parameters, viz. isentropic compressibility （Ks）, change in isentropic compressibility （△K5）, relative change in isentropic compressibility （△Kr）, specific acoustic impedance （Z）, relative association （RA）, and apparent molal compressibility （Фks） have been estimated. The results have been interpreted in the light of intermolecular interactions between solute and solvent.
