The recent progress of non-covalent associative structure of coal, and the mechanisms of the CS2/NMP (1:1 by volume) mixed solvent and the additive addition enhancing the extraction yield of coals were reviewed, and t...The recent progress of non-covalent associative structure of coal, and the mechanisms of the CS2/NMP (1:1 by volume) mixed solvent and the additive addition enhancing the extraction yield of coals were reviewed, and the aggregation behavior of coal in solid and solution states were presented, and the aggregation behavior of coal in solid and solution states were introduced in this paper. Coal extraction and swelling in organic solvents at room temperature were the most useful methods to understand the associative structure of coal. CS2/NMP (1:1 by volume) is a unique solvent to give high extraction yields for some bituminous coals. Some additives can dissociate the stronger interactions among coal molecules and enhance the extraction yields of coal in the mixed solvent.展开更多
A new series of dimeric Cu（II） and Ni（II） complexes with some aroylhydrazones of a-pyridoin were synthesized and characterized using different physical techniques. Their chemical formulae were based on their micro...A new series of dimeric Cu（II） and Ni（II） complexes with some aroylhydrazones of a-pyridoin were synthesized and characterized using different physical techniques. Their chemical formulae were based on their microanalysis and IR data. The structures of the solid complexes were determined from the electronic, IR and ESR spectral studies as well as their magnetic susceptibility measurements. The ligands acted as bi-, tri- and tetra-dentate forming different dinuclear complexes with different structures. The assumed molecular structures based on the experimental results were also confirmed by the molecular mechanics calculations. The extraction ability of the hydrazones has been investigated by liquid-liquid extraction for Cu（II） and Ni（II）.展开更多
The flesh of spaghetti squash separates into strands when cooked. The purpose of this paper is to investigate the cause of strand separation （during cooking） by soaking for 24 h at 35 ℃ in solutions with three kind...The flesh of spaghetti squash separates into strands when cooked. The purpose of this paper is to investigate the cause of strand separation （during cooking） by soaking for 24 h at 35 ℃ in solutions with three kinds of pectin extractant. The changes in strand separation, firmness, histological structure and the pectin of flesh during soaking in 0.01 N HCI solution （pH 2.0）, 0.035 M ammonium oxalate solution （pH 4.0） or 2% sodium hexametaphosphate solution （pH 4.0） were investigated. When flesh was soaked in the HCI solution, the separation into strands and removal of calcium and magnesium were greater than that soaked in other pectin extractants. High methoxyl pectin was extracted by soaking in HC1 solution （pH 2.0） due to removal of polyvalent cations. This result shows that high methoxyl pectin glues strands together in the flesh of spaghetti squash. The shape of the cells which constituted strands was round; on the other hand, that of cells surrounded strands was elongated. When cooked in boiling water or soaked at pH 2.0, the shape of the former cells was maintained, but the latter cells, which contributed to adhesion between strands, broke down. Thus, the flesh separated into strands. When flesh was boiled for 15-30 min, pectin degraded and dissolved in the cooking solution; consequently, the flesh separated into strands and also the middle lamella of cell walls of strands separated. However, pectin remaining in strands maintained their crispness.展开更多
基金Supported by the Scientific Research Foundation for the Returned Overseas Chinese Scholars of MOE and the Natural Scientific Foundation of Anhui Education Department (2003kj052)
文摘The recent progress of non-covalent associative structure of coal, and the mechanisms of the CS2/NMP (1:1 by volume) mixed solvent and the additive addition enhancing the extraction yield of coals were reviewed, and the aggregation behavior of coal in solid and solution states were presented, and the aggregation behavior of coal in solid and solution states were introduced in this paper. Coal extraction and swelling in organic solvents at room temperature were the most useful methods to understand the associative structure of coal. CS2/NMP (1:1 by volume) is a unique solvent to give high extraction yields for some bituminous coals. Some additives can dissociate the stronger interactions among coal molecules and enhance the extraction yields of coal in the mixed solvent.
文摘A new series of dimeric Cu（II） and Ni（II） complexes with some aroylhydrazones of a-pyridoin were synthesized and characterized using different physical techniques. Their chemical formulae were based on their microanalysis and IR data. The structures of the solid complexes were determined from the electronic, IR and ESR spectral studies as well as their magnetic susceptibility measurements. The ligands acted as bi-, tri- and tetra-dentate forming different dinuclear complexes with different structures. The assumed molecular structures based on the experimental results were also confirmed by the molecular mechanics calculations. The extraction ability of the hydrazones has been investigated by liquid-liquid extraction for Cu（II） and Ni（II）.
文摘The flesh of spaghetti squash separates into strands when cooked. The purpose of this paper is to investigate the cause of strand separation （during cooking） by soaking for 24 h at 35 ℃ in solutions with three kinds of pectin extractant. The changes in strand separation, firmness, histological structure and the pectin of flesh during soaking in 0.01 N HCI solution （pH 2.0）, 0.035 M ammonium oxalate solution （pH 4.0） or 2% sodium hexametaphosphate solution （pH 4.0） were investigated. When flesh was soaked in the HCI solution, the separation into strands and removal of calcium and magnesium were greater than that soaked in other pectin extractants. High methoxyl pectin was extracted by soaking in HC1 solution （pH 2.0） due to removal of polyvalent cations. This result shows that high methoxyl pectin glues strands together in the flesh of spaghetti squash. The shape of the cells which constituted strands was round; on the other hand, that of cells surrounded strands was elongated. When cooked in boiling water or soaked at pH 2.0, the shape of the former cells was maintained, but the latter cells, which contributed to adhesion between strands, broke down. Thus, the flesh separated into strands. When flesh was boiled for 15-30 min, pectin degraded and dissolved in the cooking solution; consequently, the flesh separated into strands and also the middle lamella of cell walls of strands separated. However, pectin remaining in strands maintained their crispness.
