Hydrogen release of NaBH_(4) below 60 ℃ with binary eutectic mixture of xylitol and erythritol additive

NaBH_(4) was widely regarded as a low-cost hydrogen storage material due to its high-mass hydrogen capacity of approximately 10.8%(mass)and high volumetric hydrogen capacity of around 115 g·L^(–1).However,it exhibits strong stability and requires temperatures above 500℃ for hydrogen release in practical applications.In this study,two polyhydric alcohols,xylitol and erythritol(XE),were prepared as a binary eutectic sugar alcohol through a grinding-melting method.This binary eutectic sugar alcohol was used as a proton-hydrogen carrier to destabilize NaBH_(4).The 19NaBH_(4)-16XE composite material prepared by ball milling could start releasing hydrogen at 57.5℃,and the total hydrogen release can reach over 88.8%(4.45%(mass))of the theoretical capacity.When the 19NaBH_(4)-16XE composite was pressed into solid blocks,the volumetric hydrogen capacity of the block-shaped composite could reach 67.2 g·L^(–1).By controlling the temperature,the hydrogen desorption capacity of the NaBH_(4)-XE composite material was controllable,which has great potential for achieving solid-state hydrogen production from NaBH_(4).

Comparative effects of xylitol and erythritol on modulating blood glucose;inducing insulin secretion;reducing dyslipidemia and redox imbalance in a type 2 diabetes rat model

Xylitol and erythritol have been reported in numerous previous and recent studies as potential antidiabetic sweeteners,however,it is not certain which one is most effective in this regard.In the present study,the effects of xylitol and erythritol were comparatively investigated on blood glucose,insulin level,dyslipidemia,pancreatic islet morphology andβ-cell function,and redox imbalance in a type 2 diabetes(T2D)model of rats.Seven-week-old male Sprague-Dawley rats were randomly divided into 8 groups:Normal Control(NC),Diabetic Control(DC),Diabetic Xylitol 5%(DX5),Diabetic Xylitol 10%(DX10),Diabetic Xylitol 20%(DX20),Diabetic Erythritol 5%(DE5),Diabetic Erythritol 10%(DE10),and Diabetic Erythritol 20%(DE20).T2D was induced in the diabetic groups initially by feeding 10%fructose solution to induce insulin resistance followed by an intraperitoneal injection of streptozotocin(40 mg/kg body weight)dissolved in citrate buffer(pH 4.5)to induce partial pancreaticβ-cells dysfunctions.The animals in NC group were fed with normal drinking water and injected with citrate buffer only.After the confi rmation of diabetes,the xylitol and erythritol with above-mentioned concentrations were supplied to the respective animal groups when the animals in NC and DC groups were supplied with normal drinking water.After 8 weeks intervention period,the body weight,fl uid and water intake,blood glucose,serum alanine aminotransferase,aspartate aminotransferase,CK-MB and creatinine were signifi cantly decreased,while the serum insulin level,serum lipids,glucose tolerance ability,pancreatic islet morphology andβ-cell function,pancreatic and serum redox imbalance were improved in the most xylitol and erythritol fed groups compared to the DC group,when effects were better for xylitol compared to erythritol.The data of this study suggests that xylitol has better antioxidant and antidiabetic effects compared to erythritol.Therefore,xylitol can be used as a preferrable dietary anti-diabetic sweetener or supplement over erythritol for the management of diabetes and its associated complications.

Metabolic Effect of Dietary Erythritol Intake on Escherichia coli

Artificial sweeteners are man-made substitutes for diet that needs low sugars or caloric intake. Recent studies have shown that AS consumption is possibly associated with metabolic disturbances and intestinal flora disturbances. Erythritol is a kind of 4-carbon sugar substitute in the form of sugar alcohol, which may contribute to the prevention of gingivitis by inhibit the biofilm formation of oral bacteria. Despite these studies, the data on how erythritol affects commensal flora causing pathogenicity to remain limited. In this study, microbiota (Escherichia coli) models were used to investigate the effects of different concentration of erythritol on the metabolism of bacteria, especially on Escherichia coli’s growth, transformation efficiency and hemolytic activity. The results showed that sweeteners decreased the bacteria’s ability to normally grow in higher concentration, and form biofilms to varying degrees. And the addition of erythritol in low concentration may have an effect of promote the growth of Escherichia coli. Habitual consumption of artificial sweeteners in the diet continues to increase was associated with the maintenance of micro-ecological equilibrium in gut.

Preparation of Microcapsules Containing Erythritol with Interfacial Polycondensation Reaction by Using the (W/O) Emulsion

It was tried to microencapsulate erythritol as a phase change material with the interfacial polycondensation reaction method by using the (W/O) emulsion and to characterize the microcapsules prepared. In the experiment, toluene diisocyanate, diphenyl methane diisocyanate and hexamethylenediisocyanate were used to form the polyurethane shell and the effects of them on the heat storage density and the microencapsulation efficiency were investigated. Furthermore, the effect of supercooling prevention agent on the phase change behavior of erythritol was investigated. The microcapsules prepared with toluendiisocyanate monomer showed the highest heat storage density and the higher microencapsulation efficiency. Considerable supercooling phenomenon in the microcapsule was observed and prevented to a certain degree by addition of potassium dihydrogen phosphate and calcium sulfate as the supercooling prevention agent.

基于电子商务视角的产品包装设计浅析——以Miss Candy品牌为例

本文将通过对美妆品(以Miss Candy品牌为例)产品包装在电子商务领域的现状分析,对电子商务环境下美妆品包装存在的问题进行简要探究,并提出电子商务环境下美妆品包装设计的对策与建议思路。

Consumer Acceptance and Physicochemical Properties of Developed Carambola (Averrhoa carambola) Candy

The acceptability and physicochemical qualities of carambola candy were evaluated in order to increase fruit consumption. The goal of this investigation was to see whether there were any techniques to preserve carambola in the form of candy. Sugar in various forms (white sugar, corn syrup, icing sugar, and molasses) was employed in candy making process in this study. Moisture, protein, fat, ash, vitamin C, total sugar content, organoleptic quality and microbial status of the prepared candy were analyzed. Protein, fat, vit-C, and total sugar content of carrambola candy were found to be higher with white sugar solution but moisture and ash content was found to be higher with molasses. On the microbiological analysis, total fungal growth was tested visually at 0 to 90 days and compared with refrigeration and room temperature. Fungal growth was found at 90 days at room temperature for all types of carambola candy. Sensory attributes revealed that sample 2 (corn syrup-based candy) was most delicious and appreciated among other samples. The best characteristic of carambola candy was found with white sugar solution, with sufficient nutrient and lowest fungal growth than candy prepared with corn syrup, icing sugar solution and molasses.

Japanese Cartoons, "Eye Candy" for Chinese Kids

Is this sort of thing inevitable,as China opens her doors to the outside?Are these cartoons therefore to be simply filed away under the harmless excuse of"cultural exchange?"To be fair,Japan has its own fears about Western cultural imperialism,but a few people in China,more threatened by Astroboy than Sony,feel that measures must be taken to man Chi-na's cultural barricades and resist the invasion.Look at what happened to Peking opera,they warmn.Because children are inheritors of the great cultural tradition and the hope of any country,they must not be sacrificed to the Transformers or the Flower Fairy Lady.

Quality Evaluation of Ginger Candy Prepared by Osmotic Dehydration Techniques

The study was carried out to develop and compare Ginger candy from fresh indigenous and China Ginger. Ginger was immersed into the sugar solution with the concentrations of 50%, 60% and 70% sugar solution. Moisture, ash, protein, fat, crude fiber and total sugar content and organoleptic quality and microbial status of the prepared candy were analyzed. Moisture, ash, protein, fat and crude fiber content was found to be lower with increased concentration of sugar solution used, whereas total sugar content was found to be higher. Total bacterial count was increased with increasing the concentration of sugar solution. The best characteristic of Ginger candy was found with 50% sugar solution, with highest nutrient and lowest microbial load than candy prepared with 60% and 70% sugar solution.

A Study on Tomato Candy Prepared by Dehydration Technique Using Different Sugar Solutions

The aim of the research was to develop a self-stable dehydrated tomato product using different sugar solutions and to study the effects of the sugar solution on the characteristic of tomato candy. Tomato was immersed into the sugar solution with the concentrations of 40%, 50% and 60% for 24 hours. Moisture, ash, protein, fat, vitamin C, acidity, total sugar, crude fiber, total SO2 and salt content and organoleptic quality and microbiological status of the prepared candy were analyzed. There was a tendency of decreasing moisture, ash, protein, fat, vitamin C, acidity, crude fiber and increasing total sugar content with increased concentration of sugar solution used. On the microbiological analysis, total bacteria and total fungus load were increased with increasing the concentration of sugar solution. The best characteristic of tomato candy was found with 40% sugar solution, with highest nutrient and sensory score and lowest microbial load than candy prepared with 50% and 60% sugar solution.

Application of Nanofiber Fabricated by Cotton Candy Method to Electric Double-Layer Capacitor

In recent years, application of carbon-based nano material to electrode material has been paid attention, however, due to its higher cost, it would be difficult to put it into practical use. Then, we have proposed to make nano carbon fiber with lower production cost. The purpose of our research was, to apply our nano carbon fiber to electrical double-layer capacitor electrode. We used cotton candy method to make nano fiber, and applied microwave heating for carbonization. By applying nano carbon fiber to electrical double-layer capacitor electrode, we got results that thicker electrode containing nano carbon fiber leads to lower resistance value, compared with electrode without containing nano carbon fiber. From this result, it was indicated that by containing nano carbon fiber, the electric bypass was formed in the electrode.

Characteristic of Chocolate Candy Produced from Fermented Cocoa Bean with Lactobacillus plantarum HL-15 Starter Culture for Inhibition Growth of Mycotoxin-Producing Fungi

Chocolate candy is a snack product that is liked by many people.The presence of mycotoxin producing fungi is a problem in chocolate product.The objective of this research was to observe the characteristic of chocolate candy which is produced from fermented cocoa bean with Lactobacillus plantarum HL-15 starter culture.The cocoa bean(47.5 kg)is fermented by adding L.plantarum HL-15 culture about 500 mL(10^10 CFU/mL)in the new and old fermentation box and in another new and old fermentation box without adding culture.Chocolate candy processing is done based on standard processing of chocolate candy.The results showed that the addition of L.plantarum HL-15 culture in cocoa bean fermentation and use of the new fermentation box give lower fungi concentration on chocolate candy,reducing 1 log cycle from 1.7×10^3 to<10^2 colony/g,while the addition of L.plantarum HL-15 culture in the old fermentation box is not effect.The average aw value of chocolate candy is 0.64 and pH value is 6.7.Fat content of chocolate candy is about 44.9%-46.2%.

Effect of CaCl2, Citric Acid and Storage Period on Physico-Chemical Characteristics of Cherry Candy

Cherry cultivar Misri （Bigarreau Noir Grossa） was used for making candy. Pitting of fruit was done manually and KMS （0.2%） was added for bleaching. The fruit was pretreated using 4 levels of CaCl2 （Co = 0%, C1 = 1%, C2 = 1.5%, C3 = 2%） and stored in jars for 4 weeks. Thereafter, application of colour was done using Erythrosine （0.05%） followed by dipping pitted fruits in sugar syrup for 24 hours. The samples were treated with 4 levels of citric acid （To = 0%, Tl = 1%, T2 = 1.5%, T3 = 2%） and then concentrated subsequently till desired TSS of 70~ Brix was attained. The samples were dried in cabinet drier at 80 ±20 ℃till constant moisture was attained. The product was packed in polyethene pouches and stored under ambient storage conditions. Results revealed that there was gradual increase in reducing sugars （%）, total sugars （%） during storage while as moisture content （%） decreased. The product developed was found economically profitable and viable for commercial production.

Eye Candy 5 Nature

十种Photoshop滤镜，为你的图片增加火、烟、尘、雪、冰。

Candy cane syndrome:A systematic review

BACKGROUND Candy cane syndrome(CCS)is a condition that occurs following gastrectomy or gastric bypass.CCS remains underrecognized,yet its prevalence is likely to rise due to the obesity epidemic and increased use of bariatric surgery.No previous literature review on this subject has been published.AIM To collate the current knowledge on CCS.METHODS A literature search was conducted with PubMed and Google Scholar for studies from May 2007,until March 2023.The bibliographies of the retrieved articles were manually searched for additional relevant articles.RESULTS Twenty-one articles were identified(135 patients).Abdominal pain,nausea/vomiting,and reflux were the most reported symptoms.Upper gastrointestinal(GI)series and endoscopy were performed for diagnosis.Surgical resection of the blind limb was performed in 13 studies with resolution of symptoms in 73%-100%.In surgical series,9 complications were reported with no mortality.One study reported the surgical construction of a jejunal pouch with clinical success.Six studies described endoscopic approaches with 100%clinical success and no complications.In one case report,endoscopic dilation did not improve the patient’s symptoms.CONCLUSION CCS remains underrecognized due to lack of knowledge about this condition.The growth of the obesity epidemic worldwide and the increase in bariatric surgery are likely to increase its prevalence.CCS can be prevented if an elongated blind loop is avoided or if a jejunal pouch is constructed after total gastrectomy.Diagnosis should be based on symptoms,endoscopy,and upper GI series.Blind loop resection is curative but complex and associated with significant complications.Endoscopic management using different approaches to divert flow is effective and should be further explored.

市售草莓脯的品质差异分析

为了解目前市售草莓脯的品质特点,本文对15个品牌草莓脯产品的色泽、质构及糖酸含量等理化指标分别采用色差计、质构仪和高效液相色谱进行了测定,并采用强度标度法对感官特性进行了评分。结果显示:草莓脯的水分含量为12.49%~23.86%,色度值L^(*)值分布于23.25~34.39,a^(*)值5.17~19.83,b^(*)值5.78~17.04;质构参数中硬度、咀嚼性和粘力差异显著(P<0.05)。草莓脯中可溶性糖主要为果糖、葡萄糖,二者分别为总糖的30.17%~52.43%和28.49%~55.15%,蔗糖和麦芽糖含量略低,不同样品间差别较大,分别为总糖的0.00%~33.00%和0.00%~14.08%。有机酸以柠檬酸和苹果酸为主,分别为7.98~13.05 mg/g和4.48~8.17 mg/g。感官评分结果显示色泽、粘度与整体接受度变幅较大。对草莓脯及品质指标进行双向聚类发现样品聚为2类而品质指标聚为3组。类别I中的草莓脯因具有较高的a^(*)、b^(*)、弹性值与感官色泽、粘度、整体接受度评分而与类别II中的样品区分,说明草莓脯品质差异主要体现为色泽与粘度差异。另外,由指标聚类结果可知,柠檬酸、葡萄糖和果糖含量与咀嚼性相关;麦芽糖、蔗糖、水分含量与粘力相关。研究结果为草莓脯产品的质量评价与品质调控提供方向。

内窥镜辅助龈下刮治联合赤藓糖醇龈下喷砂治疗种植体周围炎的疗效评价

目的:研究内窥镜辅助龈下刮治联合赤藓糖醇龈下喷砂技术治疗种植体周围炎的临床疗效,为种植体周围炎的有效治疗提供理论依据。方法:选择本院牙周科就诊并接受治疗的种植体周围炎患者,按就诊时间共有58例种植体周围炎患者陆续进入观察,按随机数字表法分为对照组(28例)和微创组(30例);对照组患者采用传统盲视龈下刮治治疗,微创组患者采取内窥镜辅助龈下刮治联合赤藓糖醇龈下喷砂治疗。分析2组患者治疗前后探诊深度(PD)、改良菌斑指数(mPLI)和改良龈沟出血指数(mSBI)以及龈沟液中白细胞介素1β(IL-1β)、白细胞介素6(IL-6)和肿瘤坏死因子α(TNF-α)水平。结果:治疗前2组患者PD、mPLI和mSBI及龈沟液中IL-1β、IL-6和TNF-α水平比较差异无统计学意义(P>0.05),具有可比性。治疗后2组患者PD、mPLI和mSBI,龈沟液中IL-1β、IL-6和TNF-α水平均较治疗前明显下降(P<0.05)。与对照组比较,微创组患者治疗后PD、mPLI和mSBI明显降低(P<0.05);龈沟液中IL-1β、IL-6和TNF-α水平也明显降低(P<0.05)。结论:在短期内采用内窥镜辅助龈下刮治联合赤藓糖醇龈下喷砂技术治疗种植体周围炎更有助于控制种植体周围组织的炎症,改善临床症状。

基于明胶-卡拉胶复合基材的新型凝胶糖果制备及性能研究

新型凝胶糖果壁材起骨架支撑和密封芯材的作用,其性能直接决定凝胶糖果的质量。以明胶为壁材的凝胶糖果,具有力学性能好的优点,但热稳定性差。而卡拉胶为壁材时则表现出热稳定性强的特点,但力学性能差,不可在凝胶糖果壁材中单独使用。该文通过明胶、卡拉胶进行复合制备壁材,以提升新型凝胶糖果的力学性能和稳定性,制备出抗性评价(由耐温耐湿性和破裂压力两部分组成)较高的新型凝胶糖果,同时提升凝胶糖果贮藏期内感官评价的稳定性。综合稳定性指标将新型凝胶糖果贮藏期内品质指标综合为一个指标并进行了量化,从而判断新型凝胶糖果在贮藏期内稳定性的变化,进而比较不同贮藏温度下食品的稳定性。该文通过设计优化明胶、卡拉胶复合壁材配方,以明胶、卡拉胶和甘油为自变量,以感官评价和抗性评价为因变量,采用响应面试验确定明胶-卡拉胶壁材的最佳组成为明胶100份、卡拉胶3.4份和甘油30份。在壁材配方组成优化的基础上,分别采用明胶、明胶-卡拉胶复合制备凝胶糖果,并测定其在温度25、35、45℃下,贮藏90 d期间干燥失重和感官评价等品质指标的变化,根据品质指标变化得出其综合稳定性指标。

糖果包装机虚拟拆装碰撞检测研究

目的为了提高虚拟装配系统中碰撞检测的效率,提出以AABB包围盒粗检测和深度图细检测的碰撞检测方法。方法首先利用SolidWorks软件建立BZ350糖果包装机模型,以STL格式导入到引擎中,通过对零件先建立AABB包围盒做粗检测后,分别对2个零件获取对应的深度图,使用OpenCV对2张深度图相叠加,根据叠加后像素值的大小来判断零件是否发生了碰撞。结果实验表明,当叠加后深度值小于100的数量占所有深度值不为0的数量的比例大于86.2736%时,即可认定两零件发生碰撞。结论对比传统检测算法,此算法在保证了检测速度和检测精度的前提下,对复杂模型的检测具有优势,并且保证了运行的速度在40帧/s以上的流畅运行。

米糠绿茶低热量曲奇饼干的配方优化

为开发营养低热量的曲奇饼干,拓展米糠的应用领域,研究在单因素试验基础上,以感官评分为响应值,以米糠粉添加量、绿茶粉添加量、赤藓糖醇添加量和黄油添加量为考察因素,通过Box-Behnken试验设计进行响应面优化分析,确定最佳制作配方。结果表明,当米糠粉添加量为11%、绿茶粉添加量为3%、赤藓糖醇添加量为38%、黄油添加量为89%时,感官评分最高,为92.9分。在此条件下制得的曲奇饼干色泽自然、香味浓郁、花纹清晰且口感酥脆。