Dynamic Changes of Chemical and Mechanical Properties of Moso Bamboo (Phyllostachys edulis) Culms under Different Storage Conditions

The durability of bamboo based on its chemical and mechanical properties is a crucial consideration for the wood-based industry due to its vulnerability to insects and microorganisms.We investigated the dynamic changes of chemical and mechanical properties of Phyllostachys edulis under air-dry and water storage conditions for 3,6 and 12 months respectively.The chemical properties of P.edulis bamboo culms varied with culm age but insignificantly with culm height.The mechanical properties of P.edulis culms showed an increasing trend with culm age.Water storage condition decreased the ash,SiO2 and lignin content,but increased the ethanol-benzene extracts.It also created an anaerobic environment for bamboo culms in which only anaerobic respiration was possible contributing to reducing the content of soluble sugar and starch,thereby beneficial for decreasing the damage from insects and microorganisms.Moreover,the water storage conditions could maintain culm mechanical performance better.Therefore,the indigenous practice of local people to store bamboo culms in ponds has good science behind it and water storage practices of bamboo culms was recommended.

Theophyllineecitric acid co-crystals easily induced by DSCeFTIR microspectroscopy or different storage conditions

A simultaneous differential scanning calorimetryeFourier transform infrared(DSCeFTIR)microspectroscopy was used to quickly investigate the co-crystal formulation between anhydrous theophylline(TP)and anhydrous citric acid(CA)in a one-step procedure.The raw materials of TP andCA,aswell as the intactTPeCA co-crystal prepared by slow solvent evaporation were also respectively examined by this approach.The result indicates that the TPeCA cocrystal formulation was easily induced using this DSCeFTIR technique.The thermaldependent changes in three-dimensional FTIR spectral contour profiles were started from 165
C to induce the co-crystal formation of TPeCA,which was prior to the endothermic peak at 173
C found in the conventional DSC curve.Beyond 165
C,several new IR absorption peaks at 3515,3124,1730,1710,1677,1648,1552 and 1265 cm1 corresponding to unique IR spectral peaks of intact TPeCA co-crystal were observed.The DSCeFTIR microspectroscopic results also evidenced the dimeremonomer transition of CA,but there were no markedly changes for TP or intact TPeCA co-crystal before its fusion.This strongly implies that the DSCeFTIR technique giving spectroscopic and thermodynamic information could simultaneously induce and identify the TPeCA co-crystal formation and phase transition of samples.Different storage conditions affecting the stability of both physical mixture and ground mixture of TPeCA were also determined.The physicalmixture of TPeCA after storing at 55
C/75%RH condition for one day was fast transformed to TPeCA co-crystal,indicating that TPeCA co-crystal was easily induced under accelerated storage condition.While the co-crystal formed from TPeCA ground mixture was stable in both 25
C/75%RH and 55
C/75%RH conditions.

The Influence of Storage Conditions on the Microbial Quality of Daucus carots(Carrots)and Capsicum annuum(Green Pepper)

The influence of different storage conditions on the microbial quality carrot(Daucus carots)and green pepper(Capsicum annuum)was determined using standard microbiological method from day zero to day ten.Total bacteria count for carrot stored at room temperature ranged from Log10Cfu/g3.22 to 7.45 and for carrot stored at refrigeration temperature ranged from Log10 Cfu/g 2.13-3.14.Total bacteria count for green pepper stored at room temperature ranged from Log10Cfu/g 4.22 to 7.45 and for green pepper stored at room temperature ranged from 1.12 to 4.14 for refrigeration temperature.Bacteria isolated includes E.colI(4%),Bacillus sp.(8%),Pseudomonas(16%),Proteus vulgaris(4%),Staphylococcus sp.(28%),Klebsiella(8%),Salmonella(12%),Micrococcus sp.(12%)and Acinetobacter(8%).Fungal count for carrot at room temperature ranged from Log102.22 to 2.54 Cfu/g and 2.01 to 2.34 Cfu/g for refrigeration temperature.Fungal count for green pepper at room temperature ranged from Log10 Cfu/g 3.02 to and 7.45,Log101.81 Cfu/g to 3.34 for refrigeration temperature.Fungal isolated includes Penicillium(33.3%),Aspergillus(53.3%),and Candida(13.4%).Proximate composition indicates that moisture,ash,carbohydrates,lipid and fibre are lower at room temperature compared to refrigeration temperature.Temperature and storage duration have been said to affect the content of fruits and vegetables,therefore constant temperature and appropriate storage condition should be maintained.

Dynamics Study on the Changes of Structure and Function of Erythrocyte Plasma Membrane under Different Storage Conditions

Objective:Red blood cells are the predominant blood cell component utilized in transfusion therapy.Nevertheless,prolonged storage and the buildup of metabolites can lead to alterations in the structure and function of the plasma membrane of RBCs,thereby impacting their quality.This study aimed to comprehensively examine the evolving dynamics of erythrocyte plasma membrane structure and function under varying storage conditions.Methods:A two-factor,three-level experimental design was employed to investigate the impact of storage temperature(-4℃,4℃,and 10℃)on the composition of erythrocyte membrane phospholipids.High performance liquid chromatography was utilized to analyze the phospholipid composition at 1,7,and 14 d of storage.Additionally,the osmotic fragility of the erythrocyte membrane was assessed using the NaCl solution induction method,and the effective oxygen carrying capacity and oxygen affinity were determined using a blood oxygen analyzer.Results:The findings indicated that the integrity of erythrocyte membranes could be adequately preserved at a temperature of-4℃.In contrast to the groups stored at 4℃and 10℃,there were no notable alterations in the phospholipid composition of erythrocyte membranes and related functional indicators at various time points in the-4℃group.The erythrocyte membrane osmotic fragility in the-4℃group was(0.49±0.05)%,indicating sustained lower levels and suggesting the effective maintenance of cell membrane integrity.Storing erythrocytes at-4℃did not have any detrimental impact on their ability to transport oxygen,as evidenced by the maintenance of normal effective oxygen carrying capacity(29.08±1.59)ml and oxygen affinity(5.33±0.48)mmHg.Conclusion:The findings indicate that erythrocytes can be stored at-4℃for an extended period,with shorter stability observed at 4℃and 10℃.These results offer insights for optimizing the storage duration of erythrocyte products for specific applications.Furthermore,this research holds relevance for informing the development of quality standards for erythrocyte products.

Effect of grinding methods and packaging materials on fenugreek and black pepper powder quality and quantity under normal storage conditions

The effects of different grinding methods and packaging materials on qualities of fenugreek and black pepper powders were evaluated.Various parameters and their evaluation methods are as follows:change in colour determined using Chroma meter calorimeter,aroma and odour measured by sensory evaluation,and change in moisture measured using oven drying method.Packaging materials such as glass jar,steel jar,plastic jar,aluminum bag and poly bags were used for keeping ambient and cryogenically ground fenugreek and black pepper powders.Packed powders were stored in dry and cool places under ambient condition.Sensory evaluation revealed quality reduction in terms of colour,odour,flavour,aroma and acceptability for fenugreek and black pepper powder stored for a long term(6 months).However,glass jar and steel jar were found to be better containers for storing powders for longer storage period than other options.For practical applications,the present investigation on the deterioration behaviour of fenugreek and black pepper powder contributes to the design of a suitable grinder out of ball,hammer,rotor,and pin mill for spice grinding.The study also helps select a suitable packaging material or container to store spice powders.A method to assess the quality of stored powder and its deterioration with the storage time is provided.

Characterization of the core microflora and nutrient composition in packaged pasteurized milk products during storage

Pasteurized milk contains complex microbial communities affected by sterilization and storage conditions.This complex microflora may be the possible reason that pasteurized dairy products are highly prone to spoilage.In this study,packaged pasteurized milk products collected from dairy processing factories in China were stored at 0,4,10,15,and 25℃ for 0−15 days and subjected to microbial identification using high-throughput sequencing.Accordingly,6 phyla and 44 genera were identified as the dominant microbiota.Moreover,the changes in nutritional composition of the pasteurized milk,including in 16 free amino acids,7 taste values,and 8 chemical constituents,were analyzed using principal component and multi-factor analyses.The Pearson correlation analysis identified Pseudomonas,Aeromonas,Paenibacillus,and Serratia genera as the core functional microbiota that significantly affects the nutritional composition of pasteurized milk.Hence,the results provide a comprehensive understanding of the safety and shelf-life of stored pasteurized milk.

Comparison of pH Value, TBA Value, Glycogen and Lactic Acid Content in Muscle of Landrace and Yorkshire under Different Storage Time and Conditions

In order to assess the meat quality under different storage time and conditions, the pH value, TBA value, glycogen and lactic acid content in muscle of Landrace and Yorkshire were measured. The results showed that within 10 h post slaughtering, post slaughtering time had extremely significant influence on pH value and lactic acid content of Landrace, but had no significant influence on glycogen content and TBA value. On the other hand, post slaughtering time had extremely significant influence on pH value of Yorkshire, but had no significant influence on glycogen, lactic acid content and TBA value. The pH values of Yorkshire at 3, 5 and 10 h post slaughtering were 5.21% （ P 〈 0.01 ）, 5.64% （ P 〈 0.05 ） and 5.59% （ P 〈 0.05 ） higher than those of Landrace, respectively ; the lactic acid content in muscle of Landrace at 10 h post slaughtering was 56.04% （P 〈0.05） higher than that of Yorkshire; the TBA value in muscle of Yorkshire at 10 h post slaughtering was 89. 19% （P 〈 0.01 ） higher than that of Landrace; there was no significant difference in glycogen content between Yorkshire and Landrace. When pork stored at 4℃, storage time had no significant influence on pH value and glycogen content in muscle of Landrace, but had significant influence on drip loss, lactic acid content and TBA value ; storage time had no significant influence on pH value, glycogen content and TBA value in muscle of Yorkshire, but extremely significant influence on drip loss and significant influence on lactic acid content. The pH value in muscle of Yorkshire at 24 h post storage at 4℃ was 6.56% （P 〈0.05） higher than that of Landrace; the glycogen contents in muscle of Landrace at 24, 48, 72, 96, 120 and 144 h post storage at 4℃ were 84.90% （P〈0.05）,78.40% （P〈0.01）, 101.87% （P〈0.05）, 83.80% （P〈0.05）, 83.59% （P〈 0.05）and67.25% （P〈0.01）higher than those of York-shire, respectively; the drip loss of Landrace at 72 h post storage and TBA value at 144 h post storage were 55.70% （ P 〈 0.05 ） and 141.33 % （ P 〈 0.01 ） higher than those of Yorkshire, respectively; there was no significant difference in glycogen content between Yorkshire and Landrace. When pork stored at -20℃, storage time had significant influence on TBA value in muscle of Landrace, but had no significant influence on pH value, thawing water loss rate, glycogen and lactic acid content; storage time had no significant impact on pH value, thawing water loss rate, glycogen content and TBA value in muscle of Yorkshire, and had significant influence on lactic acid content. The pH value in muscle of Yorkshire at 24 h post storage at - 20℃ was 5.43 % （ P 〈 0.05 ） higher than that of I.andrace ; the glycogen contents in muscle of Landrace at 24, 48, 72, 96, 120 h post storage at - 20℃ were 85.08% （ P 〈0. 05 ）, 108.66% （ P 〈 0.01 ）, 72.69% （ P 〈 0.05 ）, 90.31% （ P 〈 0.01 ）, 70.38% （ P 〉 0.05 ） higher than those of Yorkshire, respectively ; the thawing water loss rates of Landrace at 24 and 72 h were 160.14% （ P 〈 0.05 ） and 74.32% （ P 〈 0.05 ） higher than those of Yorkshire, respectively ; there was no significant difference in lactic acid content and TBA value at the same time point between Yorkshire and Landrace.

Experiments on an Open-Loop Cycle Carbon Dioxide Refrigeration System

An open loop cycle carbon dioxide(CO2)refrigeration system is established,and the cooling performances of high-pressure CO2 under different storage conditions(25℃,30℃,and 35℃)are investigated.Moreover,the experimental mass flow rates of CO2 are compared with the theoretical values at different conditions and refrigeration capacities.The results indicate that the storage condition of CO2 has a significant impact on the refrigeration performance,and the mass flow rate of CO2 increases with the increasing storage temperature in a given refrigeration capacity.

Antifungal effects of Ocimum Kilimandscharicum oil on Aspergillus flavus Infecting Maize after Harvest

Maize is consumed throughout the year in Kenya.Storage facilities of Maize vary with the economic status of the producers.Poor resource producers are likely to have unsuitable storage facilities whose conditions may predispose stored maize to post-harvest fungal infections.The most frequently encountered fungus in stored maize is Aspergillus flavus which produces aflatoxins that causes teratogenic,carcinogenic,mutagenic and hepatotoxic problems.Fungicides are used to control post-harvest fungi,but these have health implications.Hence an alternative safe method is the use of plant-based products which have anti-fungal compounds.This study was therefore designed to evaluate growth inhibitory effects of Ocimum kilimandscharicum oil on Aspergillus flavus.The leaves were collected from the plants growing naturally in Ruiru in Kiambu County,and the leaves were air dried in a shed,and oil was extracted through hydro-distillation.A total of 80 kg of threshed stored maize collected from randomly selected farms in Murang’a County were used to isolate Aspergillus flavus.Fungal growth experiments were done on PDA amended with different concentrations of the oil.Significant(p<0.001)inhibition of fungal radial growth occurred at oil concentration of 3.33 ul/ml.However,concentrations above 6.67ul/ml totally inhibited the growth of the fungus.Similarly,significantly(p<0.001)large zones of inhibition were observed in the highest concentration of 400 ul/ml.From the results,it can be concluded that O.kilimandscharicum oil acts against Aspergillus flavus and is a potential source for developing an antifungal agent.It is recommended that the efficacy of this oil needs to be tested on other post-harvest fungi.

Near ambient condition hydrogen storage in a synergized tri-component hydride system

Subject Code:H07 With the support from the National Natural Science Foundation of China and HGZ-CAS,a collaborative study by the research groups led by Prof.Chen Ping(陈萍)from Dalian Institute of Chemical Physics,Chinese Academy of Sciences and Prof.M.Dornheim,Helmholtz-Zentrum Geesthacht,Germany