Effects of alginate gel at different concentrations on rheological properties of hair-tail (Trichiurus lepturus) surimi were investigated. Alginate gel (1% - 3%) exhibited enhanced effects, especially when alginate ge...Effects of alginate gel at different concentrations on rheological properties of hair-tail (Trichiurus lepturus) surimi were investigated. Alginate gel (1% - 3%) exhibited enhanced effects, especially when alginate gel concentration increased. The rheological properties of mixture samples were studied by the time sweep, frequency sweep and temperature sweep. The critical strain values of the mixture samples for the onset of non-linear viscoelasticity were about 5%. The storage modulus G' of the mixture samples increased with time for 4 h. The frequency sweep showed that G' was greater than G" for all the mixture gels with different alginate gel concentrations, and values of both n' and n" for all samples were low (<0.2), these constants corresponding to G' and G", and indicating the elasticity of mixture gels. The values of storage modulus G' decreased during heating process and increased with decreasing temperature.展开更多
Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was applied in the detection of the end point temperature (EPT) of thermal denatured protein in fish and meat in this study. It was also used in stu...Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was applied in the detection of the end point temperature (EPT) of thermal denatured protein in fish and meat in this study. It was also used in studying the thermal denatured temperature range of proteins in salmon and chicken meat. The results show that the temperature ranges of denatured proteins were from 65 ℃ to 75 ℃ , and these temperature ranges were influenced by the processing methods. Through SDS-PAGE, the features of repeated heating thermal denatured proteins under the same temperature and processing time were studied. The electrophoresis patterns of thermal denatured proteins determined through repeated heating at the same temperature did not exhibit any change. For the detection of cooked fish and meat samples, they were subjected to applying the SDS-PAGE method, which revealed an EPT ranging from 60 ℃ to 80 ℃ .展开更多
One of the greatest challenges in critical zone studies is to document the moisture dynamics, water flux,and solute chemistry of the unsaturated, fractured and weathered bedrock that lies between the soil and groundwa...One of the greatest challenges in critical zone studies is to document the moisture dynamics, water flux,and solute chemistry of the unsaturated, fractured and weathered bedrock that lies between the soil and groundwater table. The central impediment to quantifying this component of the subsurface is the difficulty associated with direct observations. Here, we report solute chemistry as a function of depth collected over a full year across the shale-derived vadose zone of the Eel River Critical Zone Observatory using a set of novel sub-horizontal wellbores,referred to as the vadose zone monitoring system. The results of this first geochemical glimpse into the deep vadose zone indicate a dynamic temporal and depth-resolved structure. Major cation concentrations reflect seasonal changes in precipitation and water saturation, and normalized ratios span the full range of values reported for the world's largest rivers.展开更多
Skin necrosis of the foot, oedema and lymphangitis from stonefish （Synanceia verrucosa） sting are complications well known for a tong time and with potential long-term sequelae. Literature reports of stonefish enven...Skin necrosis of the foot, oedema and lymphangitis from stonefish （Synanceia verrucosa） sting are complications well known for a tong time and with potential long-term sequelae. Literature reports of stonefish envenomation give no specific reference on soft tissue management and surgical reconstruction. This is the first report describing a case of foot stonefish envenomation treated by vacuum-assisted closure therapy as an easy to use, accessible and simple adjuvant tool for management of large soft tissue necrosis.展开更多
基金supported by the cooperation project in industry, education and research of Guangdong province and Ministry of Education of China (2009B090300157)
文摘Effects of alginate gel at different concentrations on rheological properties of hair-tail (Trichiurus lepturus) surimi were investigated. Alginate gel (1% - 3%) exhibited enhanced effects, especially when alginate gel concentration increased. The rheological properties of mixture samples were studied by the time sweep, frequency sweep and temperature sweep. The critical strain values of the mixture samples for the onset of non-linear viscoelasticity were about 5%. The storage modulus G' of the mixture samples increased with time for 4 h. The frequency sweep showed that G' was greater than G" for all the mixture gels with different alginate gel concentrations, and values of both n' and n" for all samples were low (<0.2), these constants corresponding to G' and G", and indicating the elasticity of mixture gels. The values of storage modulus G' decreased during heating process and increased with decreasing temperature.
基金supported by a research project (No. 2006IK012) of the General Administration of Quality Supervision, Inspection and Quarantine of P. R. China.
文摘Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was applied in the detection of the end point temperature (EPT) of thermal denatured protein in fish and meat in this study. It was also used in studying the thermal denatured temperature range of proteins in salmon and chicken meat. The results show that the temperature ranges of denatured proteins were from 65 ℃ to 75 ℃ , and these temperature ranges were influenced by the processing methods. Through SDS-PAGE, the features of repeated heating thermal denatured proteins under the same temperature and processing time were studied. The electrophoresis patterns of thermal denatured proteins determined through repeated heating at the same temperature did not exhibit any change. For the detection of cooked fish and meat samples, they were subjected to applying the SDS-PAGE method, which revealed an EPT ranging from 60 ℃ to 80 ℃ .
基金supported by the US National Science Foundation,Project EAR-1331904 for the Eel River Critical Zone Observatory
文摘One of the greatest challenges in critical zone studies is to document the moisture dynamics, water flux,and solute chemistry of the unsaturated, fractured and weathered bedrock that lies between the soil and groundwater table. The central impediment to quantifying this component of the subsurface is the difficulty associated with direct observations. Here, we report solute chemistry as a function of depth collected over a full year across the shale-derived vadose zone of the Eel River Critical Zone Observatory using a set of novel sub-horizontal wellbores,referred to as the vadose zone monitoring system. The results of this first geochemical glimpse into the deep vadose zone indicate a dynamic temporal and depth-resolved structure. Major cation concentrations reflect seasonal changes in precipitation and water saturation, and normalized ratios span the full range of values reported for the world's largest rivers.
文摘Skin necrosis of the foot, oedema and lymphangitis from stonefish （Synanceia verrucosa） sting are complications well known for a tong time and with potential long-term sequelae. Literature reports of stonefish envenomation give no specific reference on soft tissue management and surgical reconstruction. This is the first report describing a case of foot stonefish envenomation treated by vacuum-assisted closure therapy as an easy to use, accessible and simple adjuvant tool for management of large soft tissue necrosis.
